U Minh Ha Melaleuca forest is adjacent to U Minh Thuong Melaleuca forest (Kien Giang province), with a total area of ​​about 35,000 ha. Of which, 8,256 hectares are recognized as U Minh Ha National Park. Set up the turtle catcher of the forest dwellers. Photo: Huynh Lam This place has a melaleuca forest ecosystem that is flooded for 6 months and dry for 6 months. U Minh Ha National Park is one of the three core zones of the Ca Mau Cape World Biosphere Reserve with the task of preserving and recreating the values ​​of the natural landscape, ecological environment and biodiversity of the country. typical wetland ecosystem, Melaleuca forest on peat land; conservation and development of genetic resources of precious plants and animals, cultural and spiritual values, historical relics, serving scientific research, sightseeing and tourism development. Jogging under the canopy of the melaleuca forest. Photo: Thanh Dung U Minh Ha forest with Melaleuca trees dominates absolutely. There are many species of animals such as deer, wild boar, monkey, python, snake, turtle, bamboo (pangolin)… and there are 60 species of freshwater fish and brackish water fish live. Bee hive. Photo: Tan Diep In particular, under the forest canopy, year round bees diligently collect honey from the pistils of Melaleuca flowers to build nests, annually for large production. In the bee-eating season, visitors will be able to follow the beekeepers of Phong Ngan Group to go to the forest to eat bees and collect honey. Here, visitors can enjoy the dish of young bees that have just been cut down, dotted with a little honey of the scent of U Minh Melaleuca forest, sweet to the tip of the tongue. You can buy pure honey from U Minh Melaleuca forest to make medicine, or as a gift for relatives. Harvesting tubs in U Minh area. Photo: Hoang Giang Lake After the trip through the forest, visitors can watch slapping or spread nets by themselves, fishing, picking wild vegetables, plucking water lily … enjoy many specialties of the land of U Minh Melaleuca forests that few places have. such as grilled snakehead fish, perch cooked in hot pot with fish sauce, eel with noni leaves, cobra with green bean porridge, lemongrass stew or grilled extract, fried hamsters and many other rustic dishes. Golden Turtle – A specialty of U Minh Melaleuca forest. Photo: Huynh Lam Coming to U Minh Ha Melaleuca forest, visitors can visit Uncle Ba Phi’s hometown. At night, visitors can participate in folk music, go fishing, dump, catch field mice or spread bird nets in the U Minh forest. https://dulich.petrotimes.vn/

Bee salad. “Eating bees” is the local way of saying about the journey to get honey from the hive. Mr. Pham Duy Khanh, a resident of U Minh Ha and a tourist from the profession of guarding bee hive, said: “When workers collect honey from the beehive, they often enjoy a part of honey and young honeycomb on the spot to assess the quality. amount of honey as well as reward yourself. Because eating bees in the forest is always better than taking them home.” U Minh Ha wild honey is a specialty of Ca Mau, famous for its quality that is hard to match. Because only bees that suck nectar of Melaleuca flowers can give clear yellow honey with a gentle floral scent and pure sweetness. In particular, the bees only come to nest when the Melaleuca forest is planted close to nature on a large and dense area. With lush green melaleuca forests all year round, U Minh Ha National Forest is an ideal habitat for bees. Especially, at the time when Melaleuca flowers bloom, a lot of honey bees fly back to make nests. Capturing this behavior, Mr. Pham Duy Khanh’s family planted Melaleuca on an area of ​​60ha, creating a living environment to attract bees and preserve the profession of guarding bees. According to local people, the “eating bee” season usually starts from about March onwards, when the weather is dry and hot, suitable for melaleuca flowers to bloom and bees to make honey. A few weeks before this time, people have prepared to set aside the truss for the bees to make a nest. This truss set is usually made from melaleuca tree, straight body, with a diameter of 10-15cm, peeled off, dry. The truss is pitched in the shape of a roof and is suitable for locations where the sun shines through. The time for bees to nest is about 20-30 days. After that, people will visit and collect honey at the right time when the hive has formed. To collect honey, workers must carry a smoker or a torch made of coconut fiber, long-sleeved clothes, a hood, gloves, a knife and other tools to store honeycombs and honeycombs. Usually, the worker uses a knife to cut and separate the honey from the hive, leaving about 1/3 of the hive for the bees to make a new nest. Pham Duy Khanh shared: “The habit of bees when growing up will separate the colony to make new nests, so it will continue to give honey. A nest like this, if exploited well, can get honey 3-4 times.” After cutting the honeycomb out of the nest, squeeze or squeeze the honey. Each hive on average gives about 3-5 liters of honey, with nests up to 10 liters. In the dry season, honey is more abundant and of better quality than in the rainy season. When beekeeping is exploited as a tourist product, visitors will experience the journey into the forest to collect honey with local workers. This journey brings many interesting things, not only the thrill of weaving through the forests and lagoons; visitors can also enjoy honey on the spot. Young bees are also processed into unique dishes. It is young bee salad, young bee pancakes, young bee porridge, young bee sauce or deep-fried young bees. This is a special feature that can only be experienced directly in U Minh Ha forest. Beekeeping is a typical profession of the U Minh Ha forest area, which is not only valuable in terms of economy but also imbued with local cultural identity. Since then formed a tourism product that is attracting more and more tourists to Ca Mau.

Talking about her predestined relationship to the profession of making bee sauce, Ms. Tran Thi Van (owner of Hai Ngo bee paste establishment, U Minh town) said: “The profession of making bee sauce is a traditional profession passed down by my mother-in-law. My family specializes in making copper sauce to serve daily meals. Country sauce has been ingrained in my mind ever since. ” Mr. Phan Van Ri is the creator of the famous brand U Minh Bee Sauce today. Also according to Ms. Van, after different honey falls, she found that the bee stalks were too much, so it would be wasteful to try the bee paste to eat and give it to the neighbors. Seeing that the bee sauce is so delicious, Ms. Van just came up with her intention to do business in this profession and shaped the famous U Minh brand of bee sauce throughout the region. Making bee sauce also goes through many stages. Young bee nymphs have just been harvested and brought back to be done within the day, if left overnight to preserve well, young bees will be damaged. To take the young bees out of the museum, put them in a pan of boiling water, about 5 minutes, the beeswax melts, the young bees will float to the surface of the water, use a basket to remove the young bees to drain before mixing taste. Spices to make bee sauce include salt from roasted seeds until the explosion stops, original wine, a little salt and some other spices to put into bee pupae, mix well. To have a delicious bee fish sauce dish, an indispensable ingredient is hearing. Rice to make hearing must be washed thoroughly, then put in a pan with a moderate heat, until golden fragrant. Use a rice mill to roast the rice smoothly into the hearing, then mix it well with the sauce and add it to the glue. To prevent the bee paste from becoming water-proof, use a circular cut according to the diameter of the glue, coconut sheaves cut each stick to seal it, 3 days later you can use it. Ms. Tran Thi Van is concocting bees to take pupae to process bee sauce. To bring the brand of bee sauce to “escape” from the U Minh countryside is also a lot of hardship and hardship. Mr. Phan Van Ri (Ms. Van’s husband) is the creator of the Hai Ngo bee sauce brand, certified and licensed by the Department of Intellectual Property of the Ministry of Science and Technology. Mr. Ri shared: “Being able to exploit the raw material of young bee pupae to make fish sauce, I am very happy. Initially, the local functional departments reminded that the production of bee sauce was not allowed, afraid it would deplete the wild bee population. This leads to a reduction in the amount of honey.But according to the rule of exploiting honey, honey must be cut, a little bit so that the bees can continue to frieze and develop into a new nest, but eat bees without cutting. get honey “. A delicious U Minh bee paste (800g) is priced at 120,000 VND. In the past, when honey was exploited, bees were left hidden in the forest, now bees make fish sauce, so everyone takes advantage of it to increase income. Currently, 1 kg of bee honey is priced from 50,000 to 60,000 VND. Bee sauce served with forest vegetables is very flavorful. Bee sauce has a fatty taste, fragrant smell of honey and hearing, served with bacon and forest vegetables, guise leaves, fig leaves, herbs … If you have the opportunity to go to U Minh, visitors do not miss the opportunity. enjoy the rich bee sauce with the taste of the forest land. (According to Ca Mau Newspaper)

VTC News said that Cat Hai district (Hai Phong city) is considered the capital of giant round gourd, many weighing up to 15kg. Not only has a unique shape, but this gourd has a thick pulp, a rich “unique” flavor. Gourd Cat Hai has thick pulp, picked at the right time, the cakes will be delicious. Gourd can stir-fry with garlic, dip hot pot but the best is to cook soup with fresh shrimp. In particular, many Cat Hai people, when cooking this gourd soup, add a little amaranth rice, the soup will be very sweet. Giant gourd. According to Mr. Doan Quang Chiem, one of the households with the largest potting area in Nghia Lo commune, the variety has been around since ancient times, and has passed down many generations. Previously, people planted pots to make pots to draw water to serve the production of salt water and fish sauce manually. Recently, when the craft of making handmade salt in Cat Hai became an old one, gourd was used for daily food processing. Leaf ornamental type change 4 fancy colors Vietnam Agriculture Newspaper reported that recently, in Sa Dec flower village (Dong Thap), ornamental plants with the name of tam tam, a special feature of this tree are that the leaves can change 4 colors continuously. When the buds first come out, the leaves are pink, then gradually turn white, then marble and finally green. In addition to the beautiful color changing leaves, the tree also produces white flowers, especially in sunny places, the more beautiful the tree grows and the more beautiful the leaves are. Three-year trees around 2 years are sold for more than 1 million VND / tree. Trees shaped like pine trees, selling price up to 15 million VND / pair. The bigger the tree, the higher the selling price. For trees with perennial shape, the price of trees is hundreds of million dong. Because it is fancy, easy to grow and has a name that brings luck, despite its high price, this tree is still selling very well. The tamarind tree is native to Thailand. Plants are grown by extracting branches, belonging to the tamarind family, easy to grow with few pests, flexible branches, so they are often used to shape bonsai. The ‘unique’ specialty in Phu Yen has been eaten and addicted Tuna eye is considered an “exclusive” dish of Phu Yen. In 2014, this dish was voted by the Association of Records for the top 10 most famous seafood specialties of Vietnam. The “unique” specialty in Phu Yen (Photo: GiadinhNet) Being a type of seafood with high nutritional value, tuna is a nutritious food source and can be processed into a variety of dishes. In addition to the exported meat, the local people created the Chinese medicine stewed tuna eye dish. Over time, tuna eyes have become a familiar dish and one of the famous specialties of Phu Yen land. Despite its popularity, this specialty still makes many people “terrified” because the tuna eyes are very large, the size is as big as a rice bowl or more. Many diners do not have the courage to taste it, but when they eat, they are addicted. A flock of thousands of fish come to Dong Thap people’s houses “ask for food” Recently, there have been many wild fish flocks moving to river wharf and fish pond of people in the West “asking for stay”. Recently, a herd of fish including thousands of pangasius flocked to the river wharf of Mrs. Nguyen Thi Nhan’s house (in Doc Binh Kieu commune, Thap Muoi district, Dong Thap province). The Dan Tri newspaper said, currently the number of pangasius “carried” by Mrs. Nhan has reached about 2,000, each weighing 1-3kg, some weighing up to 4-5kg. In addition to pangasius in the early morning or late afternoon, there are also tilapia, barramundi, and catfish … to her boat station begging for food. Since the day there were fish flocks, Mrs. Nhan’s family always laughed loudly because visitors from different places came to play, many people even brought food to the fish. According to Mrs. Nhan, this herd of pangasius is very brave. Anyone can touch them, even hold food in their hands and feed the fish with their mouths without fear of biting or stabbing the hand. Mrs. Nhan often calls the fish “children”. Every time she goes away, she “tells” herd “to swim around the house, do not swim far away to listen to her or they will catch it”. Unique bee sauce U Minh Speaking of U Minh Melaleuca forest, it is impossible not to mention honey specialty. When the hive is exploited, people get many things such as: honey, beeswax and bee pupae (young bees) … Honey as gifts, medicine, beeswax used in medicine and cosmetics; Young bees are a delicacy for guests. According to the Ca Mau Newspaper, people have processed many dishes from young bees such as bees mixed with banana corn, steamed melon leaves, guise leaves, fried flour, … and especially bee sauce, famous delicacy. U Minh Ha area. Ms. Tran Thi Van (owner of Hai Ngo bee paste establishment, U Minh town) said that after different honey falls, she found that the stowage of young bees was too much, it was wasteful to leave, so she tried the bee paste to eat and give it to her. the neighbor’s child. Seeing that the bee sauce was so delicious, she came up with the intention of doing business in this profession and shaped the famous U Minh brand of Bee sauce. Ms. Van is concocting bees to take pupae to process bee sauce. In the past, when honey was harvested, bees were left hidden in the forest. Now bee stalks are used to make fish sauce. 1 kg of bee honey is priced from 50,000 to 60,000 VND. Making bee sauce also goes through many stages. Bee sauce has a fatty taste, fragrant smells of honey and hearing, served with bacon and forest vegetables, guise leaves, fig leaves, herbs … One thousand precious coins of 9X Da Nang Mr. Tran Van Nam (SN 1992, living in Da Nang City) has had a passion for ancient money since he was in high school. After graduating with a master’s degree in Japan, Mr. Nam returned home and gave up the opportunity to become a lecturer. to “feed” passionate about collecting coins. After more than 8 years of charm with the profession of collecting ancient coins, Mr. Nam currently has a collection of about 10 thousand Vietnamese coins and almost all coins from countries around the world, not to mention stamps. votes, old papers. “I have collected a lot of notes over 100 years old like Russian, German in 1905-1907, Dong Dong in 1907-1908 … I own one of the biggest bills. the Russian world was printed in 1910, ”said Nam in this newspaper. Hanh Nguyen (Synthetic)