Ha Cang candied ginger village bustling ahead of Tet

Small, spicy slices are typical of Hue sugar-coated ginger.

According to Tran Quang Nguyen, a resident of Ha Cang village, Quang Phu commune, Quang Dien district, Thua Thien Hue province, his family has been making candied ginger for more than 20 years to serve consumption during Lunar New Year festival (Tet).

After choosing the ingredients carefully, the ginger is washed, peeled and sliced into thin slices.

Ginger slices are soaked in water diluted with lemon juice for more than 30 minutes.

The ginger slices are boiled and drained before being cooked in sugar syrup on charcoal. This mixture has to be continuously stirred to ensure that it does not burn and stick together.

The finished candied ginger has a bright yellow colour.

Sugar-coated ginger is kept in a cool dry place before it is finally packaged. Each kilogram of ginger will be sold for 60,000 VND (2.6 USD). The product will be shipped to Hanoi, Ho Chi Minh City, Khanh Hoa, and other localities throughout Vietnam.