The two newly recognized heritages are: The New Rice Celebration Festival of the Xa Pho ethnic group, practiced in several communes formerly under Van Ban district, including Son Thuy, Chieng Ken, Duong Quy, Nam Dang, and Vo Lao. The Traditional Knowledge of Processing Grilled Fish, Roasted Indigenous Duck, and Leaf-Fermented Liquor of the Tay ethnic group in Nghia Do commune (formerly part of Bao Yen district, Lao Cai province). These heritages fall under the categories of “Social Practices and Beliefs, Traditional Festivals” and “Folk Knowledge”.

The New Rice Festival of the Xa Pho ethnic group is held annually between August and October of the lunar calendar. It takes place within each household and gathers extended family members and the local community. As the final event in the agricultural cycle, the festival marks the end of the harvest season and is a time for families to celebrate their achievements through meaningful rituals. One of the most significant is the ceremony to invite the soul of the Rice Mother to return to the granary to rest, symbolizing the conclusion of one agricultural season and the preparation for a new cycle of cultivation in the coming year.

Xa Pho people harvest rice during the traditional New Rice Festival celebration (Photo: LCĐT)

Following the solemn rituals, the festive part of the event draws large crowds with a vibrant array of performances and games, including: Xoe dances; Cuc ke bamboo flute playing; Xa Pho folk songs; traditional games such as shuttlecock kicking, stilt walking, spinning top contest...

Tay women in Nghia Do commune prepare the traditional bamboo-grilled indigenous duck (Photo: LCĐT)

The culinary culture of the Tay ethnic group is deeply rooted in tradition and is known for its rich diversity of unique and flavorful dishes and beverages. Among the most distinctive specialties are: Roasted indigenous duck cooked in bamboo tubes (The duck meat is tender, crispy, aromatic, and naturally sweet, making it both delicious and memorable); Double-fired grilled fish (to prepare it, the Tay people in Nghia Đo commune typically select wild fish from rivers, streams, or ponds. The fish is skewered lengthwise with small, sharpened bamboo sticks to keep it flat, then clamped between bamboo grills to roast over an open fire, creating a smoky, flavorful delicacy); Leaf-fermented liquor (This is a traditional Tay alcoholic beverage, made from rice (or corn, sweet potatoes, cassava, etc.) and fermented with wild forest herbs. The result is a distinctive, smooth, and aromatic liquor that reflects the natural essence of the mountainous region).

These culinary practices represent not only the everyday life of the Tay people but also their deep connection with nature and generational knowledge, passed down as a vital part of their intangible cultural heritage.