Thang Long is a traditional dish of the H'mong people, originating from Yunnan (China); Later, it was introduced to the Kinh, Dao and Tay ethnic groups. Stuffed meat traditionally steals horse meat later on with beef, buffalo meat, and pork. According to Giang Seo Sau, a 65 year old Mong ethnic in Ban Pho commune, Bac Ha district, Lao Cai province, Vietnam, Nearly 200 years when H'mong, Tay, Nung to Bac Ha reside. "[1]
There are three theories on the meaning of "win":
The name "Thang nhan" is derived from the Chinese, the standard Vietnamese pronunciation is "scale" (kanji: 湯 骨), meaning "bone soup".
The name "win" was derived from the Chinese, the standard Vietnamese pronunciation is "thang hooc" (湯 臛) [3].
The name "win" is the sound of the "incident", in the Mong means "pot of water." Some people say that in Mongol, trying is called "giving up" meaning "meat soup".
Chinese people also have rice dumplings to win (pang 湯 骨粉 粿 Pinyin: Tāng gǔfěn guǒ), not as the old tried to cook, they also added powder flavor. When eating with rotten tofu and tenderloin.
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