In the northern Thai village of Doi Mae Salong,
members of the -largely Chinese- community slice-up
hua chao thao
roots, and hang them out to dry in the sun and wind.
This root, known in English as East Asian
white radish, is widely used in oriental cuisine for its mild flavour.
hua chao
thao
(Chinese-style
snack)
hua chao
thao
(Chinese-style
snack)
In the right season, large parts of the village are
covered with clotheslines, filled with hundreds, if not thousands of sliced
roots.
It seem the
local people
make use of
every available
spot they can
find to hang up
the roots.
hua chao
thao
(Chinese-style
snack)
hua chao
thao
(Chinese-style
snack)
Once they are ready, the dried roots
are seasoned with chilies and other local spices, making a crunchy, Chinese-style
snack.
