Mar-chang or wine oblation ceremony is an offering of Chang-phue (first share of wine) or offering of wine to invoke the glorious teacher, the four assemblages of deities, the dakas and dakinis (celestial beings) of the three realms, the dwellers of charnel grounds, guardians of directions, the local guardians (Kshetrapalas) and asking them to remove all obstacles so that the work may be accomplished successfully. On certain occasions, such as an elaborate Chib-dre ceremony, the Mar-chang offering is performed twice. The first offering takes place outdoors at the end of the Chib-dre procession while the second offering is made during the Zhug-dre phun-sum tshog-pa (Ceremonial setting) ceremony.\n\nPerformance of the Mar-chang ceremony is not limited to specific places but is held anywhere depending on the nature of the programme — be it in the temple, residence, courtyard, or in an open ground. The Mar-chang ceremony is in line with the traditional custom of presenting a guest with wine called Dong-chang (reception wine) in a container, the lip of which was decorated with three horns of butter (Yar-dron) on the guest’s first visit. This Dong-chang or Mar-chang gesture is to wish the guest a long life and success in all his endeavours. So, the act of offering first to the deities and then to the honoured guest is clearly depicted in ceremonial presentation. \n\nThe verses for the marchang ceremony were composed by Kunkhen Pema Karpo in the 16th century. During the ceremony, in accordance with the recitation of the verses by monks, the marchang is offered first to the lamas and deities, and then offered to the dignitary. After the Mar-chang is offered to the guest, it is followed by the offering of a small white flag. For the reigning monarch and the Head Abbot, instead of \nthe white flag, the National Flag of Bhutan is offered. The offering of flag symbolises victory over all the negative forces, and increases fortune and luck for the people.

The people of Drangmaling-Nangar village in Tsamang Gewog, Mongar Dzongkhag in the eastern district gather every two years to perform Khar-phued. Literally, dairy product; milk, curd, cheese, butter, etc. were used as offerings. In other words, Kar means "wheat", Phued means "offering" - it is the offering of the first wheat harvest. \n\nKharphu is a Bon ritual festival used to pay homage to local deities and ensure the well-being of the community, its households, livestock and crops. Kharphu is celebrated from the 26th day of the fourth month to the 2nd day of the fifth month according to the Bhutanese calendar. \n\nThe village elders trace the origin of this ancient festival to the days of the creation of earth and sky (sachag namchag), as they do not know the exact century of origin or when it was held. The program and its components have been entirely preserved and passed down through oral tradition. This includes the ritual nightly exchange of songs that extends throughout the week. Apparently, this festival is in great danger of being lost in the modern cultural landscape.

The people of Drangmaling-Nangar village in Tsamang Gewog, Mongar Dzongkhag in the eastern district gather every two years to perform Khar-phued. Literally, dairy product; milk, curd, cheese, butter, etc. were used as offerings. In other words, Kar means "wheat", Phued means "offering" - it is the offering of the first wheat harvest. \n\nKharphu is a Bon ritual festival used to pay homage to local deities and ensure the well-being of the community, its households, livestock and crops. Kharphu is celebrated from the 26th day of the fourth month to the 2nd day of the fifth month according to the Bhutanese calendar. \n\nThe village elders trace the origin of this ancient festival to the days of the creation of earth and sky (sachag namchag), as they do not know the exact century of origin or when it was held. The program and its components have been entirely preserved and passed down through oral tradition. This includes the ritual nightly exchange of songs that extends throughout the week. Apparently, this festival is in great danger of being lost in the modern cultural landscape.

Hoen-tey is a special Haa Valley dish that is usually prepared during Lomba celebrations (indigenous New Year), which are held on the 29th day of the 10th month. Normally, the ingredients for Hoen-tey are prepared and cooked on the evening of the 28th day. When Hoen-tey needs to be made in large quantities, it is prepared either on the 26th, 27th or 28th day, and on the 29th day it is cooked. Long ago, Hoen-tey was only made on Lomba or specially to celebrate Lomba. Nowadays, however, it is prepared all year round. To prepare Hoen-tey, you need the following basic ingredients.\n● Buckwheat flour \n● A bunch of beet leaves\n● Turnips\n● Local butter\n● Fermented local cheese\n● Ginger\n● Clove of garlic\n● Wild black pepper\n● Chili powder\n● Walnut (optional)\n● A few stalks of green onion\n● Salt