In traditional culinary culture of the Tay in Nghia Do, there is a unique dish attached to the culture, practices, concepts and agricultural life of local people. It is flung iridescence. Meticulously prepared with handmade materials, the five-color sticky rice is associated with the cultural life of the Tay in Nghia Do. Coming to Nghia Do on Sunday fairs or holidays, visitors will encounter and enjoy the aroma of the flung iridescence.
Mr. Ma Thanh Soi, a collector, says that the Tay in the past and now has clustered around Nam Luong stream, grown rice and known how to do things by their hands. Therefore, the five-color sticky rice was original from agricultural life of the Tay. In Nghia Do, most people know how to make the flung. They consider it as an indispensable dish for festive occasions, holidays, and weddings. Usually, people just cook sticky rice with a color depending on the preferences and economic conditions but the flung iridescence has a combination of 5 colors (red, yellow, blue, purple and white). According to the concept of the Tay in Nghia Do, the arrangement in colors of sticky rice is not random. Five colors symbolize five elements. Yellow is the color of the land. Green is the color of the wood. Red is the color of fire. White is the color of the metal. Black is the color of the water. At the same time, a plate of five-color sticky rice also symbolizes the desire of happiness, prosperity, and good weather, the harmony between heaven and earth and hearts of the Tay minority.
Thus, on festivals and weddings, the Tay in Nghia Do typically woman painstakingly prepare and make delicious and beautiful plates of five-color sticky rice. They have to prepare materials including fragrant glutinous sticky rice, roots, and leaves. To make a red color, they use “gấc” ( a kind of fruit) or red rice leaves grown in home gardens. To make a green color, ginger green leaves, grapefruit peel, or bitter bamboo shell are burnt and soaked with water mixed with a little lime. Milling old turmerics creates a yellow color. Using black rice leaves, or “sau sau” leaves, you have a purple color. Before coloring rice, the Tay washes glutinous rice and soaks for 5 to 6 hours. During coloring, each color is separated and used to color sticky rice. After the coloring stage, the last step is to cook sticky rice. This stage requires cleverness very much. When sticky rice is cooked, the Tay people use their hands to pick up it with different colors and put it into a plate. This creates different rice zones with 5 colors. It looks like a five-pointed flowers blooming.
Coming to Nghia Do on holidays or fairs, visitors will not be so hard to admire and enjoy the beauty and delicious five-color sticky rice of the Tay here.