A kind of hastily dish. Yellow peas first will be boiled in the pot of water with some salt. After cooking it will be into a plate and over will be put salat from herbs and anion.

Fried red anion. This kind of dish will be prepared for breakfasts in winter season.

Solo Tshung-nang is one of the special gifts offered to guests along with a bottle of wine (normally ara-locally brewed alcohol), for family members, weeding ceremonies, and also to any guest during special occasions. Solo Tsungma is locally prepared from either dried or fresh chili peppers – preferably dried chili powdered and mixed with Nam black sesame seeds, pumpkin seed and other delicacies neatly wrapped in particular leaves such as; Laga wild banana leaf, Chong-shing laga fig leaf and other specific wild leaf which have broad in width. Amongst these wrapping leaves, laga is preferred and widely used. The practice of making and offering Solo Tshung-ma is active and a popular gift in the villages within Decheling, Norbugang and Choekhorling gewogs (block) under Pemagatshel Dzongkhag (district). Prerequisite ingredients and materials: -\tLaga: wild banana leaf (preferred), Chong-shing laga fig leaf, Mong-nang laga, lau laga, and other wild leaves as wrappers. -\tKudpa ney-nga: Five coloured thread (preferred) or fiber of any other tree such as Soga do (bamboo thread) and Phrang three bark fiber etc. -\tLocally grown and dried chili -\tNam: black sesame seeds are one of the most important ingredients for preparing the pickle thus calling it nam-solo or sesame pickle. -\tBrum-sha lung: pumpkin seed -\tNam-jor: similar to sesame -\tTsha: salt Types of Solo Tshung-nang: -\tNam solo (chili and sesame mixed pickle) - \tNam-jor Solo (chili and white sesame mixed pickle) -\tBrumsha lung Solo (chili and pumpkin seed mixed pickle) -\tChur Solo (chili and fresh cheese pickle) note this kind cannot be preserved but is also offered as gift. When offering Solo Tshung-nang it is always offered along with local wine ara, or ara dama, which is raw or un-brewed wine. It is popular to fill a So-palag traditional bamboo container with ara as an appetizer locally called Kam-tang where first the ara is offered followed by Solo Tshung nang. When given as an appetizer, it is traditional that you must offer the tshung nang with a knot concealed underneath.

Hoen-tey or Hontoe 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.

Knowledge of cooking a kind of dish with pasta, beef, fat and anion.

Skills of cooking a kind of soup with rice, oil, water, pepper, anion, tomato and carrot.

Skills of preparing a kind of dish with tomato, anion, mint, pepper, yogurt, cilantro and some oil.

Skills of cooking a kind of pastry with paste, anion, beef or lamb and pepper in the oven. Sanbusa also will be baked with pumpkin or mint and other grasses.

Skills of cooking fried anion in the boiling water.

Traditional meal, which is prepared with pumpkin, anion and salt in a pot of water.

A kind of sup, in which vegetables will be sliced. It has meat, anion, potato, carrot, oil, some kind of corns and spices.

A traditional dish cooked with sliced dough and meat, oil, tomato, anion, potato. On the prepared dish will be put fried eggs.