Madeleine Madeleine, the shellfish cake, is known as “the muse in the French tea party”. Not only popular in luxury culinary parties in France, today this cake has appeared widely in many bakeries and coffee shops around the world. The origin story of this pastry is said to date back to the 18th century. At that time, a young girl named Madeleine Paulmier served the duke of Lorraine her “closet” cake, much to the satisfaction of the noble. King Louis XV and Queen Marie Antoinette also loved this cake and introduced it to the French court. Since then, Madeleine cake has become famous, brought to tea parties by the elite. Madeleines belong to the basic line of cakes, but with a higher percentage of butter than the traditional recipe. The right Madeleines must have a golden core, bloom evenly, soft and moist. Today, bakers also vary desserts with many different flavors such as chocolate, matcha, fruit jam… Biting a piece of cake, you will immediately feel the delicious taste of butter mixed with sweet honey, melting right at the tip of your tongue. Photo: Mads.original, parischezsharon. Victoria Sponge Cake Victoria Sponge Cake (or Victoria Sandwich) is considered the quintessential dish of UK cuisine. This type of cake appeared in the nineteenth century, in the luxurious tea parties of the Queen of England, Victoria. The story goes that Anna, Duchess of Bedford, one of Queen Victoria’s close friends, always feels hungry at dusk. Therefore, the Duchess had the idea to organize an afternoon tea party to fill the hungry stomachs of the diners in the palace. In 1885, Queen Victoria organized herself a tea party similar to that of Duchess Anna. The chefs in the court created the Victorian cake, named after the queen at that time. Royal guests, including Queen Victoria, were delighted to enjoy this cake. Traditional Victorian cake made from flour, sugar, eggs, rum… This was one of the first famous cakes that did not require fermentation. Jam and cream are mixed and placed between the two layers of cake. Today, the Victoria Sponge Cake version can add fresh fruit, chocolate on top to increase the attractiveness. Photo: Susycottage, belfast_undercover_chef. Pavlova Not only surpassing the standards of an ordinary cake, Pavlova also has an interesting story about a talented ballerina. Around 1926-1929, the leading female ballerina in the world at that time, Anna Matveyevna Pavlova, toured through New Zealand and Australia. The enchanting flexibility of the female dancer’s dance has inspired chefs in Oceania countries to create a delicate Pavlova cake. It is also known as “cloud cake” because of its ethereal and gentle look. Without using regular flour, Pavlova is simply made from beaten egg whites with sugar (this mixture is also known as meringue). Pavlova’s filling is sweet fluffy marshmallow. The cake has a floating appearance like a cloud, elegant taste, appealing to the taste buds. Photo: Djaouida_food_and_coffee, pancakesandmorebistro. Tarte Tatin Tarte Tatin apple pie appeared in 1898 in France. Many people believe that this cake was born from a “fire” phase of the sisters Stéphanie and Caroline Tatin in the process of running their Tatin hotel. Stéphanie Tatin, because she beat the apples in butter and sugar for so long, they burned them. To save the situation, she put the raw crust on the pan, then put it straight into the oven. This tart made by the “reversed” process accidentally has an attractive appearance, rich flavor after coming out of the oven. The cake has a top layer of apples soaked in caramel and butter, and the bottom is a crispy tart shell. Diners can feel this cake with all their senses. The nose-splitting aroma from the butter-sugar sauce, the crispy crust texture on the first bite, followed by the caramel layer that is carefully won for a sweet taste… Photo: Unsplash.

The bartender’s iced cocoa is one of the favorite drinks at Trong Duc Cocoa. Photo: T.Moc Each product has its own unique recipe. The interesting thing is that at the places selling these products, diners can also experience the actual experience when visiting and introducing the plants and product properties that they have used before. * Enjoy specialties at the garden The stop of Trong Duc Cocoa Co., Ltd (Dinh Quan) on the way to Suoi Mo Tourist Area (KDL) Suoi Mo (Tan Phu District) is about 7km from National Highway 20, where most of the restaurants stop. Tourist bus route at Suoi Mo KDL. The attraction of the stop is not only the purchase of cocoa products at the production site, but also the experience and discovery of the on-site cocoa garden with its characteristics, growth process, and production. cocoa fruit production. Efficiency from connecting products through travel From the fact of consuming nutritious and specialty drinks, it can be seen that, at present, tourism is one of the most effective channels to promote products for farmers. Therefore, in order to ensure the output of the product, in addition to the quality, the subjects and manufacturers must pay attention to the images, designs, and specific information on each product. Mr. Nguyen Ba Oanh, manager of Trong Duc Cocoa Co., Ltd. said that at present, the stopover has about 20 drinks made from cocoa. Recently, some new dishes have been researched and released to the market by the company, which are highly appreciated by diners after using such as tropical cocoa, iced cocoa, cocoa smoothie… These are water dishes. shop’s premium drink. In particular, many diners are quite impressed with the cocoa smoothie made from the flesh of the cocoa fruit, this smoothie has a sour taste and a lot of nutrition. Currently, Trong Duc Cocoa is continuing to research a number of new dishes made from cocoa fruit waste during cocoa processing at the factory of Trong Duc Cocoa Co., Ltd. In order to have these intensively processed products, the company must invite scientific researchers specializing in food to learn and process according to the recipe, ensuring the preservation of nutrients while still being safe for health. consumer health. Not only enjoying the drinks made from cocoa, if you have the opportunity to visit Tan Trieu pomelo village (Tan Binh commune, Vinh Cuu district), diners can also enjoy other interesting drinks. , is made from the main ingredient is grapefruit. As a famous restaurant and often very crowded on weekends, Tan Trieu pomelo village tourist attraction attracts visitors with pomelo village specialties such as pomelo salad, deep-fried pomelo peel… In addition to food and drinks at Tan pomelo village. The current dynasty is quite rich by dishes made from pomelos grown right on Tan Trieu land such as: pomelo smoothies, grapefruit juice, pomelo tea and especially recently, pomelo village also has more dishes that are very popular. Children’s favorite is grapefruit milk tea. Ms. Nguyen Thi Hoang Lan (District 12, Ho Chi Minh City), a regular customer of grapefruit village, said that every time her family comes here, her family often orders dishes made from grapefruit, in which a drink is indispensable. like grapefruit juice or smoothies. However, the last time she visited, her daughter discovered that the menu had grapefruit milk tea, so she tried it and was quite interested in this strange but familiar taste. Ms. Lan said that the dishes of pomelo village are made from fresh ingredients. In which, there are drinks with their own flavor, different from smoothie shops in other places. Ms. Lan shared: “The pomelo village has never disappointed my family for many years. Whenever I have guests from afar, I often choose the pomelo village to bring people to because it is both delicious and comfortable to visit the garden and take souvenir photos.” * Drinking water from dragon fruit Dong Nai currently has over 1.1 thousand hectares of red flesh dragon fruit. Red flesh dragon fruit used to be the top specialty fruit in terms of income because there were 15-20 harvests a year. At the time of price, dragon fruit sold at the garden can be up to 50-60 thousand VND/kg. According to many documents, red flesh dragon fruit has high quality and economic value, the amount of water in dragon fruit accounts for 90% with vitamins and minerals beneficial to health. Dragon fruit mainly exports fresh fruit, so those that do not meet export standards are often sold in the domestic market at a cheap price. There are times, when dragon fruit hits the market, farmers are struggling when the fruit is ripe but cannot be sold. Product introduction booth of Anna Dragon Fruit Wine Facility (Unification District) Understanding the consumption demand as well as the nutritional value of dragon fruit, a number of businesses and individuals in the province have researched and processed drinks from dragon fruit. Up to now, Dong Nai province has begun to produce products from dragon fruit such as wine, syrup, dried dragon fruit… creating a stable output of fresh fruit. In which, the enterprise that is currently developing a product line of red dragon fruit syrup and smoothie – Long Kim Co., Ltd (Long Tan commune, Nhon Trach district). In order to have enough raw materials to process products to supply the market, in addition to the area of ​​dragon fruit in the province, the company has to buy raw materials for processing from many other provinces and cities for production. In order to have a stable source of raw materials, over the past time, this enterprise has built fruit consumption chains for farmers. Also from the fact of market supply, in 2018 Anna Dragon Fruit Wine Facility (Thong Nhat District) cooperated to purchase a number of non-exported dragon fruits to produce fermented red flesh dragon fruit juice. . When the product has been tested, ensuring safety criteria, Anna Dragon Fruit Wine Factory has successfully registered the exclusive Anna brand of fermented dragon fruit juice in Dong Nai. By 2019, Anna’s dragon fruit wine products participated in the One Commune One Product (OCOP) program and was recognized as having a 3-star standard. Ms. Le Kim Luan, owner of the Anna Dragon Fruit Wine Facility, said that to get the dragon fruit wine like today, it took her a lot of time to experiment with batches of wine. Every time she has a new batch, she invites customers to taste it to record their opinions and gradually perfect the recipe, ensuring both the taste and quality of the product. With the traditional manual production method, completely natural fermentation, the Anna dragon fruit wine has kept the taste and quality of this nutritious fruit. Sharing production experience, Ms. Kim Luan said that brewing this wine requires a lot of work. In particular, the stage of choosing raw materials will decide the product after making the right taste and quality. If the dragon fruit has a sour taste, the sweetness is not uniform, the processing process requires more meticulousness. Dragon fruit is fermented in large earthenware jars and usually takes 6 months to produce a good batch of wine.