Roi et (2)

Mu yong 51

It is a dish made with seasoned red
meat pork. Boil and simmer until
tender. Stir-fry until dry. shredded
It is often eaten with other dishes,
such as sprinkled with boiled rice or
porridge. or as other condiments
such as buns

https://chisukanya.wordpress.com/2015/12/16/ของดีประจำจังหวัดร้อยเ/

Thung kula Rong-hai 52
jasmine rice

The Thung Kula Rong-Hai (TKR) area located in
the Northeast of the country is especially
known by the locals for high quality Khao Hom
Mali, which has a more prominent aroma than
the same rice produced elsewhere. The
agroclimatic conditions and local know-how of
TKR farmers give Khao Hom Mali Thung Kula
Rong-Hai exceptional quality.

https://link.springer.com/chapter/10.1007/978-3-030-27508-2_5

silk 53

In Roi Et Province, there are many sources of local
products such as silk at Ban Wai Lum. Thawat Buri
District There are many types of silk. Both colors,
patterns and sophistication Roi Et is known for
producing excellent silk. Has won several silk contests
at Ban Si Kaew. Mueang Roi Et District It is a famous
canyon in Thailand. In addition, there is also making figs.
For weaving at Ban Khueang Thawat Buri District can
make a lot of income for the people in the village for
products and souvenir shops

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Pork sausage 54

It is a traditional product originating from Vietnam.
The Department of Livestock Development has developed
a standard formula and published it to the generalpublic.
Put the minced pork into the mixer. Run the chopper and
add seasonings, ice, mashed pork until homogeneous mixture
is obtained and then packed in a stainless steel mold.
or wrapped in banana leaves Bring to boil or steam.
After that, soak in cold water to reduce the
temperature. Storing Noni at low temperature (2-4°C)

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55

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Natthaphong​chernklang No.7

Nichanan Sangthong No.33
Bongkotnet Onlamool No.35
Panita Jarujit No.36
Paphatchaya Phomkun No.37
Rapeepan Singhasomboon No.40
Romramita Tipjarupoca No.41

Have a nice Trip