WEBVTT 00:00:03.455 --> 00:00:06.871 My Chanh village, Nam Hai Lang commune has long been known as the traditional 00:00:06.871 --> 00:00:08.335 lost capital of Quang Tri province. 00:00:08.815 --> 00:00:11.272 The jam making profession here has been formed through many generations, 00:00:11.272 --> 00:00:14.175 associated with the pace of life in the countryside and becomes the most 00:00:14.175 --> 00:00:15.515 bustling every Lunar New Year approaching. 00:00:15.915 --> 00:00:18.841 In the middle of the peak season, the "láo mứt" in the "đò lừa" village are 00:00:18.841 --> 00:00:21.035 busy day and night, typically the facility of Ms. Vo Thi Tam, 00:00:21.075 --> 00:00:25.195 who has been in the profession for more than 30 years and continues family tradition through 4 generations. 00:00:25.195 --> 00:00:29.182 Every year, this facility puts hundreds of tons of mirrors on the market, 00:00:29.182 --> 00:00:30.715 serving domestic and export needs. 00:00:32.334 --> 00:00:38.188 In a clean area, clean water, she has made absolute food safety to bring 00:00:38.188 --> 00:00:41.114 consumers a little more peace of mind. 00:00:41.554 --> 00:00:43.874 So you are a customer who likes cages. 00:00:43.998 --> 00:00:45.958 Our product 00:00:45.958 --> 00:00:47.998 The process of ginger jam leaves at My Chanh 00:00:47.998 --> 00:00:49.478 Includes many consecutive stages 00:00:49.478 --> 00:00:51.198 Most are done manually 00:00:51.198 --> 00:00:54.418 Ginger is carefully selected, peeled, and sliced evenly. 00:00:54.418 --> 00:00:56.958 Then boil and rinse many times to reduce the spiciness. 00:00:56.958 --> 00:00:59.058 Then comes the marinating and ginger pickling stage. 00:00:59.058 --> 00:01:01.238 The stage considered the soul of the jam 00:01:01.238 --> 00:01:03.278 The person in charge must strictly control 00:01:03.278 --> 00:01:05.638 About temperature, firewood and the viscosity of sugar 00:01:05.638 --> 00:01:07.398 To make each piece of ginger crispy 00:01:07.398 --> 00:01:09.998 Dry, bright yellow and not burnt 00:01:09.998 --> 00:01:11.638 According to the experience of skilled workers 00:01:11.638 --> 00:01:14.018 The important secret is to boil ginger with lemon juice 00:01:14.018 --> 00:01:16.218 To keep the color and characteristic flavor 00:01:16.935 --> 00:01:22.884 Every year is usually the first crop, which is the warm October of the lunar 00:01:22.884 --> 00:01:28.436 calendar, we have already started the crop, but this year, the orders are from 00:01:28.436 --> 00:01:33.591 restaurants to goods that can go to Europe with some other countries, it's 00:01:33.591 --> 00:01:39.540 just that when the population also increases, we try our best to do it to 00:01:39.540 --> 00:01:42.315 meet the standards to take it abroad. 00:01:42.640 --> 00:01:47.984 To maintain the traditional ginger jam craft village of My Chanh, formerly 00:01:47.984 --> 00:01:49.320 Hai Chanh commune, 00:01:49.960 --> 00:01:54.751 then with the economic department agency, which is advising the commune 00:01:54.751 --> 00:01:57.800 committee, a project will be built soon 00:01:57.800 --> 00:02:07.006 to carry out industrial promotion work, to help some businesses that produce 00:02:07.006 --> 00:02:08.540 ginger jam, 00:02:08.540 --> 00:02:13.969 to have support policies to further develop and expand the craft village of 00:02:13.969 --> 00:02:15.640 My Chanh ginger jam. 00:02:16.358 --> 00:02:19.945 In Nam Hai Lang commune, there are currently 6 large-scale ginger jam 00:02:19.945 --> 00:02:21.738 production facilities, besides many small-scale households. 00:02:22.218 --> 00:02:26.138 In December, almost everyone in My Chanh village and surrounding areas has a job, 00:02:26.518 --> 00:02:30.405 from slicing ginger, especially jam to packaging, with an income of 250,000 to 00:02:30.405 --> 00:02:32.198 300,000 VND per person per day. 00:02:32.638 --> 00:02:36.046 Listening to ginger jam not only retains the traditional Tet flavor, but also 00:02:36.046 --> 00:02:37.618 brings stable livelihoods for local people.