When it comes to the cuisine of the Que Phong border region, we cannot ignore the famous sour meat dish that has created a brand over the years.
In the culture of the Thai people in Nghe An, sour meat (chin xom) is a famous delicacy made from fresh meat such as pork and beef; nowadays, it is mainly made from clean pork. This meat is delicately mixed with forest leaves, spices, etc., creating a unique culinary style, typical of the mountainous region.
In 2022, sour meat was recognized as an OCOP product of Que Phong district, becoming more widely known in the market inside and outside the province, creating conditions for producers to expand their consumption markets and promote their products.
Visiting the sour meat production facility of Ms. Pham Thi Hoai in Kim Son town, Que Phong district on the days of December, the production area was filled with packaging, containers, bamboo tubes... preparing for packaging to export to provinces and cities.
Taking a break from slicing meat, Ms. Hoai shared: After achieving OCOP product certification, sour meat is increasingly popular in the market. The number of orders has increased, so we have to work overtime to serve customers.
“The main ingredient of sour meat is pork, we have to find and buy carefully selected, clean, delicious pieces of meat such as rump, lean shoulder... This year, due to the impact of African swine fever, the source of raw materials is also more difficult, we only import from facilities that meet standards, areas where the disease has not appeared to ensure safety...”, Ms. Hoai said.
To create the specialty dish of sour meat, it must also go through many stages. After being imported, the pork will be cleaned, cut into small and even pieces, then marinated with spices and mixed with rice powder. Rice powder is usually made from roasted and ground rice, creating a fragrant, eye-catching yellow color. After this stage, the meat and rice powder will be put into bamboo tubes and boxes to prepare for the fermentation process. Usually after 3 - 4 days, it can be enjoyed.
Mr. Luong Chi Bao, who makes sour meat in Que Phong district, said that sour meat must be tasted "correctly" to be authentic. Accordingly, after being fermented and matured for 4-5 days, the meat will have a sour taste and natural aroma. But to make it more delicious, it must be eaten with spices such as fig leaves, fig leaves, ginseng, herbs, and dipped in chili sauce or light fish sauce. In the cold weather at the end of the year, enjoying sour meat with a cup of warm wine makes everyone exclaim.
Currently, sour meat is packaged in 2 types, one type in plastic boxes with a shelf life of 60 days, the other type in bamboo tubes, often used as gifts with a shelf life of 30 days.
With its beautiful appearance, traditional flavor, and affordable price, sour meat is often chosen by people as a gift during Tet. Because the number of orders during Tet increases 3 times compared to normal days, sour meat production facilities are currently hiring more people to meet the demand.
Through discussion, Mr. Phan Trong Dung - Head of the Department of Agriculture and Rural Development of Que Phong district said: In Que Phong district, there are 4 OCOP products, of which yellow flower tea and sour meat are the main products, which have affirmed their reputation and brand in the market.
In the coming time, the district will strengthen the organization of connection programs, introduce this specialty, bring the product into the supermarket system to not only increase income for workers but also contribute to promoting the image of Que Phong border area to friends near and far across the country./.
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