A story has it that Neypo (A Local Deity) was originated from Tshokar and Tshonag at Singye Dzong. In olden days khando Machig Labdon stole a son (Sasung) from Tibet and brought to Bhutan to make him the guardian deity of Bhutan. When they reached Tshonag at Singye Dzong, Khando told his son not to open his eyes but the son was eager to know why his mother did not allow him to open his eyes; hiding he opened his eyes and he saw a huge Snake (neypo) in front of him and he got shocked and died on the spot. Khando really got angry and she chased the Neypo from Tshonag; Neypo fled toward south and he reached at a place called Tsango, there he told villagers, “I will look after your wellbeing, if you offer me one people in a year. Villagers did not agree and they said “we will give one sheep every year instead of people; Neypo thought it won’t be sufficient to fill his stomach, so he disagreed and he fled towards south and reached Khoma, and the same thing he told to people of Khoma but there people offered one ox in a year, still then he was not satisfied, he ran down and reached Thingling where Neypo said “I will look after your village wellbeing, what will you give me in return?’’ People replied, we will give a hen every year; Neypo compared three offerings of the people and the best offering was made by Khoma people, so he agreed to settle in Khoma. This is how Neypo Invocation ritual came into existence.

A kind of dietary dish, prepared with buckwheat and oil, meat, vegetables in the way of cooking pilaf.

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

National Intangible Cultural Heritage, Republic of Korea Munbaeju is liquor made in Pyeongan-do. It got this name as its aroma is similar to that of the wild pear tree (Pyrus ussuriensis, munbae in Korean). It is said that the underground water from a limestone layer along the Daedonggang River was used to make this liquor during the colonial period (1910-1945). It is made from wheat, hulled millet, and African millet. The liquor is light yellowish brown in color. Upon completion of brewing and maturing, the alcohol level of the liquor becomes 96.2 proof, and it can be stored for years though in practice, it is stored after maturing for six months to a year. It has the fragrance of the wild pear tree though the fruit is not used in making the liquor.