Hoen-tey is a special Haa Valley dish that is usually prepared during Lomba celebrations, the indigenous New Year, which are held on the 29th day of the 10th lunar 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 then on the 29th day it is cooked. Long ago, Hoen-tey was only made during Lomba celebration. Nowadays it is prepared all year round. To prepare Hoen-tey, you need the following basic ingredients. -\tBuckwheat flour -\tBunches of beet leaves -\tTurnips -\tLocal butter -\tFermented local cheese -\tGinger -\tClove of garlic -\tWild black pepper -\tChili powder -\tWalnut (optional) -\tA few stalks of green onion -\tSalt to taste

Skills of cooking a kind of soup with oil, vegetables, meat and walnuts. There are different kinds of soup, like khomshurbo, karamshurbo, nakhudshurbo, naskshurbo and so on.

Traditional craft of production of oil. Special tool placed in a room is called juvozi ravghankashi that is creamery. Masters use cotton seed, walnut, linen and etc.

A kind of sweetness which is used in the breakfast. It is prepared with grind dried mulberry and walnut.