Many rock sugar kilns in Quang Ngai are burning red hot, busy serving the traditional Tet holiday. This is a century-old profession in Nghia Dong commune. It was once a tribute to the royal court.
Finished rock sugar - Photo: TM
In the last days of the year, the weather in Quang Ngai is rainy.
However, the rock sugar kilns are still burning continuously. Tet is near, the demand for rock sugar is high, the artisans and rock sugar makers are busy working beside the boiling pots of sugar water.
Tet is coming, remembering the old days of rock sugar
Quang Ngai is a sugarcane region. Once upon a time, along the banks of the Tra Khuc River, everywhere were vast sugarcane fields. The rock sugar making profession began to take shape from that time.
History books also record that Quang Ngai rock sugar was a tribute to the royal court. The best batches of sugar were transported to the capital city of Hue by water and road.
As Tet approaches, old stories evoke memories of the past. In the past, the rock sugar production area in Nghia Dong was called Ba La Van Tuong. The rock sugar produced was transported by horse cart to Thu Xa port (Nghia Hoa commune, Tu Nghia district).
From here, rock sugar is transported to many places. Thu Xa Port is also associated with the name "sugar and cinnamon trading port".
This proves the quality and huge quantity of rock sugar shipped from this port.
Dr. Nguyen Dang Vu (former director of the Department of Culture, Sports and Tourism of Quang Ngai) has researched for many years and informed that the rock sugar village is about 9km from Thu Xa commercial port (Nghia Hoa commune, Tu Nghia district).
The port was once bustling with boats carrying Quang specialties such as cinnamon, agarwood, and rock sugar to the capital Hue as tribute.
Commercial products were brought onto ships, following the Minh Huong people to the world. "History books clearly record that Thu Xa was the largest sugar port in Vietnam. It is associated with the rock sugar capital of Nghia Dong today," said Mr. Vu.
Cooked sugar water, a step in cooking rock sugar - Photo: TM
Crystallized rock sugar is crushed, dried, and packed for consumption - Photo: TM
Red fire for Tet
One of the famous rock sugar kilns in Nghia Dong commune that still exists today is Bang Lam rock sugar kiln. Generation after generation, it has existed until now.
Mrs. Lam became a daughter-in-law, was taught the craft and became a true artisan. Even Mr. Dong Van Chinh (72 years old, Mrs. Lam's husband) admired his wife's skillful technique, even though he was the "disciple" directly taught by his father.
Mr. Chinh said: "I am old, so I should step back and let my children take over. But my wife is still the main worker. Just by looking at her, she can tell if the sugar is ripe or not. From there, she creates the best batch of rock sugar."
As Tet approaches, the atmosphere at the rock sugar kiln becomes even more bustling. Each person has a different job, everyone is busy with each batch of sugar.
Rock sugar crystallizes and sticks to the threads - Photo: TM
Although the craft village is no longer as famous as before, in recent years the market has returned to this sweet sugar and considered it a necessary food, the craft has also developed more strongly.
The job is hard and laborious. To make rock sugar, one must go through simple but delicate steps: lighting a fire, boiling water, pouring in white sugar and stirring well, adding eggs and a can of lime water and stirring well.
The most important step is to wait until the sugar is ripe and pour it into the barrel with the threads. Wait seven days for the sugar to crystallize. Then separate the molasses to get the nails (rock sugar), then break it up, dry it, and pack it in bags to ship for consumption.
Tet is coming, the craft villages are bustling again...
Rock sugar has large grains - Photo: TM
Beautiful jars of rock sugar are poured out after crystallization - Photo: TM
What is rock sugar, is it good for health?
Rock sugar is a crystalline sugar, usually made from cane sugar or palm sugar, that comes in large lumps and is white or pale yellow in color.
Rock sugar is produced by dissolving sugar in water, then cooling slowly so that the crystals form into blocks. Compared to granulated sugar, rock sugar has a sweeter and less harsh taste.
Rock sugar has good effects on health when processed with other foods, such as:
Soothes the throat and reduces cough when prepared in combination with lemon, ginger or kumquat;
Drinking warm water mixed with rock sugar before going to bed can help relax the nerves and improve sleep quality;
Is a source of glucose, helping to quickly replenish energy for the body, especially when tired;
Stimulates digestion and reduces symptoms such as bloating, indigestion, when used in moderation;
Good for breathing, cooling...
Rock sugar has a sweet taste and cooling properties, so it is often used in many dishes and drinks, such as: making tea; steamed and stewed dishes; syrups or jams; cakes and as a cooking spice.
Strange crystallized rock sugar that few people know aboutSource: https://tuoitre.vn/duong-phen-cong-pham-hoang-trieu-tram-nam-thuo-xua-do-lua-cho-tet-2024122814141915.htm
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