Visitors arriving here at any time of the year, especially during festivals and the lunar New Year, have the opportunity to experience the traditional method of making fermented alcohol, showcasing secret techniques that contribute to its special flavor.

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Yeast of forest leaves is an indispensable ingredient to make "ruou can."
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Rice flour, bran, and pure water stored in large jars are used in the fermentation process.
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The yeasts used in making "ruou can"
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Yeasts are fermented in various types of jars
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Visitors savoring the distinctive flavor of "ruou can"

Translated by Chung Anh