The original form of traditional xoi was simply plain sticky rice—glutinous rice steamed until cooked. Later, ingredients such as mung beans, black beans, lotus seeds,...
Vietnam’s rice export has been shifting significantly toward high-quality and speciality products rather than quantity, with an annual stable turnover from 6.2 to 6.3...
When traveling to the northern mountainous areas, many people may immediately think of black sticky rice cake - a special dish made by Tay ethnic group in Van Ban...
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