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Tradition Craft Village
To the Vietnamese, the countryside is the most peaceful place evoking the peasants’ simple lives, the image of bamboo trees, communal houses, and banyan trees, the ferries and traditional villages such as Bat Trang pottery village, Dong Ho folk painting village, Dong Ky carpentry village etc.... The people in the countryside are very skilful with many handicrafts contained the Vietnamese culture, the traditional usages and customs.
Van Phuc silk village
Away from the noisy of the motor horn in Ha Dong town, some 9km southwest of Ha noi, hidden from the main tarmac road, dotted in the green and the ponds around. Van phuc the cradle of the Silk in Viet nam is coming to your eyes, the colors of silk clothes are drying on the road make you wonder, is this the silk road ’s past Viet nam?
Ofcourse it was, silk making was existing in viet nam thousand of the years before, the way making silk from the past to now is far different, but all come from one kind, a kind of insect - the silkworm.
The tiny silkworm larvae that hatch the factory - bred eggs feed on shredded mulberry leaves. They molt several time, increasing 70 times their original size. Fully grown larvae are about as long and thick as a human finger. The larvae are reared on round, woven bamboo trays and transferred on to fresh trays every day, the larvae grow faster at higher temperatures, but average takes 25 to 30 days to develop from eggs to the cocoon - spinning stage.
When the caterpillars are ready to begin their metamorphosis in to heavy - bodied brownish-white moths with short wings, they stop feeding and rear up on their stumpy legs as though searching for something. At this stage the silkworm feeders distribute them on to bamboo racks, trays of straw or dried maize stalks, each silkworm winds itself in to a cocoon, gyrating in an endless series of figure-eghts, and binding a single interwoven strand of silk with a natural glue called sericin.
When the cocoon are completed, they are being collected and moved in to the other process. Here they are heated to kill the silkworm inside, then soaked in hot water to soften the siricin so that the silk filament can be unraveled and wound on to reels. Because single filament are so fine, those from five to ten cocoons are wound together by drawing through a porcelain guide and twisting them in to a single fiber, glued together by the melted sericin. The reeled yarn made this way is called raw silk. The more sericin deposited on the filament, the lower the grade of the silk. Broken cocoons, partially joined ones, or those spun by two caterpillars together are inferior, and used much like cotton or wool to make spun silk.
Women is being more beautiful of the silk, some say silk was invested so that women could go naked in the clothes. Come to Van phuc a time women can found the power of themselves, the super of beautiful.
The name of the village reminded the visitors the thousand years tradition of this village. The village of happiness, because the weaving work would bring for the villagers both happy and prosperous
The embroidery village
Visit the beautiful country in Viet Nam, you never can forget it, your camera can minimize all the landscapes in your pocket, but it is not the all of interest, come to the Tia village ? in a day you can see the whole Viet Nam describing in the another kind of art - Through the eye of a needle, embroidery.
Ha tay province is the cradle of this art, Le cong Hanh a Ha tay native man was born in 1606 combined the Chinese techniques with Vietnamese themes, developing an art form beloved by the country’s monarchs and aristocrats.
To day embroidery is for every one, that you can find the work shop through out Viet nam , Tia village is the best know for its artisans. Which the different color threads, the real thing, real landscape with its soul is displayed and born by the hands of the artisans. Almost the artisans here are the women, thought the women have more images, more hand skilled and specially more patient than the man. It may true, a Vietnamese proverb lauds the virtue of needle work.
Men read the book and compose the poems
women must embroider and sew.
To have that beautiful picture is not the easy done, some works takes the artisan in a day but some takes them several moths. first, the artisan draws a picture, which she then traces on to waxed paper. She places the waxed paper over a stretched cloth, using a pin to prick tiny holes along the lines of the drawing. Finally, she rubs powered dye over the waxed paper, allowing the color to pass through the pinpricks and create a pattern on the cloth below. So many pictures are exhibition in this village before being transfered to every where in
Viet nam, special in the tourist resorts, having one of this in your souvenir bag before leaving, you will never forget Viet Nam and its beautiful.
The special wine of Van village
Who coming to Van village, let me a lift. It is the words always come from men each time when they talks about this village. the village of drunkers.
Van village is a famous village in Bac ninh province, 35 km east ’s Ha noi, that province also renown with the traditional folk songs and sweet voice of the women. But in Van village, all the families have a same job handed down from the ancestor, it is wine distill.
Distill the wine known being founded by a man in Van village from the unmemorable time, he was called as the drunk king. It may the same time as the wine was found in western countries before B.C. The legend has it that, one day the man had him rest stemed rice decayed. Because of the mean, and feared his wife he does’nt wanted to throw it away, he wraped the steamed rice by banana leaves and keeped in secret under the bed for wait a suit time annuls it. A good chance came when he wife goes to market in a day, bring the rice out from the hidden place the man found the special smell came out, so curiously he drinks the water was secreted, he feel like dreaming and unfortunately he fall in deep sleep and seems forget everything around. Since that time wine was found in this village.
In the 80s years after the country independent, wine distill was illegal because lacking of rice and starving hanged around the people, but all the man can not forget the heat and smell of that liquid, cassavas distill was alternated. To the years of 90s rice wine came back its position.
Distill rice wine seems to be the easy job for every one, but not. Each family in Van village has their own formula to took the name of the reputation wine in the market.
At first, rice is being steamed and cooled and mixed with brewer’s yeast ( that yeast making the wine has the different taste). And then it ’s wrapping and keeping in warm temperate, after several days that rice is transferring in to a jar with full of water. The whole process could be last for 6 to 8 days depending on hot or cool weather. The last, rice and water together putted in a big pan connected with a long spiral goes through cool water. When it heated, the steam pumps through the spiral, meet the cool, it becoming drop and the wine is produced. The clear color or cat eye color is show the best wine with strong percentage of alcohol, it always welcomed by all the man in the country.
To day, all kinds of beer with different taste, but the Vietnamese man never forget the taste of Van wine, hot, chili and dreaming.
Cu Da soya bean sauce
Being away from home,
How much I miss
The asparagus soup and
the eggplants marinated in soy-bean.
Soya bean is well known in the whole northern of Viet nam, unsame to all other sauces made from fish, shrimp... this kind of sauce is come from bean and sticky rice. So many famous names of the sauce are in market likes Ban soy-bean in Hung yen, Nam Dan soy-bean or Mia in Duong Lam - Son Tay, but the fame of Cu Da soy bean have spread out the country.
If you pass Thanh Oai - Ha Tay one time, you may not easy forget the view which hundred of jars in every families, It is ready to sever soy- sauce.
Making soy - bean is the job of women in county side, in each family have their own secret recipes. After prepared, in a village the soy - bean have named of the family. June is the best time for making soy - bean.
At the first stage, good sticky-rice is selected, it could help the sauce more sweet taste, fine aroma and glossy appearance. The rice was carefully washed and thoroughly steamed, then spread on bamboo trays to grow fungus, the best fungus was said to the color of field cabbage flower.
After attending to the stick rice, the soy-bean is take time to choice. The soy-beans in hill-sides of medium height being careful to ensure that the beans had a rich taste. The soy-beans were fire at a steady temperature, so that it would retain their original color on the out sides and turn dark brown insides, and then it being grind and remove chaff, boiled thoroughly before soaking them in to cold water to make a thick porridge.
Earthenware jar is the best one containing soy-beans, the jar when struck, it much give a clear, sustained ring, like a bronze bell.
All set, ingredients is putted out in the sun. The fungus rice in small mouthed jars and soy-bean porridge in large mouthed jugs. The villagers compare the fungus rice as " the decaying" and the soy porridge as " the stinking ". The combination of two bad things would create a miracle, strong enough to bring exclamations of pleasure from all who tasted soy-bean.
The soy-bean is severed with boiled vegetables, pork, beef... because it come from a kind of plant so to day it become the main food in pagoda as well as for the vegetarians.
Bat Trang
Take some hours trip out to the birth place
Of Viet nam s ceramics industry
Half an hour’s drive from Ha noi, across the Chuongduong bridge and down the northern bank of the Red river, bring you to one of the best-known village in Vietnam.
The residents of Bat trang have been making ceramic objects for centuries. In their hey day, some 6oo years ago, the artisans were responsible for providing dinner ware for the royal families of the capital city and china. While trade took Bat trang plates, jars and ornamental items as far afield as Japan, Holland and France.
Nearly 2000 families lives in Bat trang, and almost all make ceramic objects. Molds are used to make votive and ornamental objects, which are fired in brick kilns then paint by hand. The artisans still use a wheel to create pottery items.
The narrow lane of Bat trang are filled with traffic of buyers and sellers ferrying material and products among the closely - packed houses, each of which double as showroom, event the walls of the village are put to good use, to dry out the thick black palm - unprinted patties of coal dust used to fire the kilns, and come to see you will learn how ceramics are produced there.
Snake village
Snake catching got its start in Lemat village 900
Years ago, during the rule of King Ly thai Tong.
On the gaudily tiled floor in a village on the out-skirt of Hanoi, a porcupine, a monitor lizard and a cobra are performing a strange twisting dance. The small group of interested onlookers gathered outside the restaurant leans to get closer look as the 3 unlikely animals, each grasped firmly by the tail, wriggle and writhe in futile attempts to free themselves from their human captor." King cobra number one", whisper one of the handles from behind a hand as the snake hisses furiously in the other," you want to eat now"?
Here in Le mat village, snake is dish of the day - everyday. It is a tradition. For generation people have come to the village to sample its serpentine specialities, meals shrouded in myth for their potent properties and power to boost men’s virility.
Tucked away behind a concrete - lined highway of garages and grocery stores some 5 km north of Hanoi, Le mat is renowned for its snake restaurants where you can also sample other exotic fauna such as porcupine, lizards and raccoons. But snakes are the real draw for the hordes of regular and tourist curious alike.
Societies all over the world have long held the fearful fascination with snake, many of snakes eaten in Lemat are not bred in capacity but are hunted in the wild with little regard paid to safety. Snake catcher say their know which leaves and roots can be used as anti-venom, and each snake rearing family, used to recognizing which bites are poisonous, boasts its own " cure" for a potentially deadly snake bite.
In the restaurant of Lemat, every part of snake is eaten except the head. For 11 course meal, you will be supplied with a reptilian repast worthy of a roman banquet. Starting with snake soup, move on to snake spring roll, fried snake meat, snake ground with garlic and onions, snake wrapped in greens and crispy deep fired snakeskin. The raw heart is presenting a glass of snake wine to be downed by the oldest male in the party- presumably he is the one supposed to benefit the most from its aphrodisiac qualities.
Snake meat has consistency some where between chicken and squid.
 
     
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