Tuyên Quang Province

Five-colour sticky rice made by Tày women using forest leaves and flowers - red from gấc, yellow from turmeric, green from pandan, purple from cẩm leaves, and white from plain glutinous rice, steamed together in a bamboo basket and eaten at festivals and Tết celebrations throughout the province

Black pig roasted over wood fire in Tuyên Quang's Tày and Dao highland villages - the native black pig breed is raised free-range on roots, corn, and wild herbs producing meat with a darker colour, firmer texture, and more intense flavour than any commercial breed, eaten whole-roasted at communal feasts around Nà Hang reservoir

Raw cá bỗng salad - a rare and prized cyprinid fish found only in the clear cold rivers of Tuyên Quang and a few northern provinces, sliced thin and cured in lime juice then tossed with green herbs, roasted peanuts, sesame, and wild ginger, the flesh is firm, sweet, and completely free of the muddy flavour of lowland fish

Heritage breed duck from Minh Hương commune - a plump, short-legged native duck raised on mountain streams and rice paddies, the meat is fattier and more flavourful than regular duck, typically braised with ginger and galangal or roasted whole, a Tuyên Quang specialty that locals consider superior to any other Vietnamese duck breed

Fermented sour pork from Tuyên Quang's Tày and Dao communities - pork mixed with toasted rice powder, wild herbs, and chilli then packed into bamboo tubes to ferment for several days, developing a tangy, garlicky sourness eaten with sticky rice and raw vegetables, a highland preservation technique shared across the northern mountain provinces