1. Brief introduction to Tuyet Diem salt making profession
In the blazing sun of Phu Yen, there is a place where people still diligently rake mounds of salt to harvest. That is the profession of making Tuyet Diem salt in three communes: Xuan Binh, Le Uyen, Xuan Phuong in Song Cau town. This craft village is nearly 150 years old. The people making salt in Tuyet Diem are quite skilled and have a lot of experience.
Tuyet Diem salt village is quite far from Tuy Hoa city. From Nghinh Phong Tower, you have to travel a distance of more than 60km north, through Xuan Dai Bay to reach the salt village. The scenery along the way is quite romantic. You can stop to admire or take photos to check-in if you like.
The job of making salt is quite difficult, I like the sun but I don't like the rain. Therefore, people in Tuyet Diem village often have to go to the fields to work on sunny days. At that time, the sea water quickly cooled and became salt. The salt fields are often quite vast, people who want to take a lunch break have to build small huts on the fields themselves to avoid the sweltering sunlight of Phu Yen.
This craft village has been famous for a long time. The name of the village also represents the people's desire for working results. โTuyet Diemโ means โsalt as white as snowโ. To achieve this result, salt farmers had to work extremely hard on the salt fields for many days under the scorching noon sun.
Currently, Tuyet Diem salt has gained a position in the domestic market. In addition, this product is also exported to Cambodia for use in salting fish, making fish sauce or drying. Despite many hardships, with these achievements, Tuyet Diem people are still very proud and work diligently, rarely thinking about quitting their job. In particular, in the village there are a number of salt farmers whose profession is up to 50 years old. The salt grains here seem to be deeply ingrained in their lifestyle and dreams.
2. The beauty of Tuyet Diem salt making through photos
Tuyet Diem salt making profession creates a beautiful and impressive picture of labor in Song Cau town. You can admire the giant salt mounds under the bright sunny sky.
Salt squares stretch across endless fields, in the distance are rolling mountains creating a beautiful landscape picture
3.ย Hundred-year salt stew is famous in the Central region
The name stewed salt comes from the unique salt making method of the people of Xuan Binh commune. Salt is stewed in a wood stove for 24 hours before being brought to market. The name snow match is named after the color of salt grains, pure white, dry and clean.
The special feature of making salt stew is that the work only starts from 0:00 a.m. to 6:00 a.m. Many people wonder why people don't do daily activities for their health. However, with the hot sun and wind of the Central region, combined with the hot vitality of the furnace, working at night will be less successful for everyone.
At exactly 0 o'clock, the uncles and aunts will ride their bicycles to the salt kiln to work. First, the worker removed the salt pots that had been burned the night before from the furnace, then poured new salt into the pots and loaded them into the furnace to continue stewing a new batch. Placing salt in the furnace is also extremely difficult: how much is enough, how big and small are the top and bottom positions so that the fire can burn evenly to all the large and small pots in the furnace and burn strongly without going out... Only experienced people can do it
After helping transport the salt pots to the furnace and waiting for the men to arrange and light the fire, the women began sifting the batch of salt from the day before, making sure the salt grains were even and smooth before packing them into bags and shipping them out. market
The description is simple, but the work is extremely difficult. In the dim light of the neon lights, everyone is still working hand and foot, sweating profusely. In the photo, the worker is burning firewood from the basement
When the coals in the furnace are glowing pink, the worker scoops the coals and throws them onto the surface of the furnace so that the salt is evenly heated and cooked from the top to the bottom. They continued like that until 6:00 a.m., then turned off the fire and left. The rice will be left there, incubated until 0 o'clock, then removed and stewed in a new batch
The fire hit my face and burned my skin, the rising salt vapor stuck to my clothes, my face stung my eyes and my lips were salty. That is the feeling of visitors to the salt cellar furnace
The workers here do not tell anyone, they are skilled at each job, never resting their hands and feet. People carry salt, stack salt, light the furnace, sift salt, carry firewood, watch the fire, tie up damaged pots for reuse, then grind the salt and package it... It all has to be done before morning.
It can be said that LV Travel's journey to learn about Tuyet Diem salt making has helped us better understand the beauty of the labor of the people here. If you want to explore this beauty and destinations in Phu Yen, please contact us now!