Koreans love to eat kimchi, it can be said that this is almost one of the “national delicacies”, indispensable for Koreans. Now kimchi is not just a side dish, it is also made into an energy drink. Recently, a Korean brand has launched the product “Kimchi Energy Drink” in limited quantities, which is enthusiastically hunted by young people. According to research, kimchi energy drink does not have a strong sour or spicy taste like traditional kimchi. Many people who drink it say that this special energy drink has a sweet and sour taste, greasy but not fatty. When eating rice is fed up with too much fat, taking a sip of kimchi energy drink will make you eliminate the feeling of loss of appetite and eat more deliciously. According to the manufacturer, this is an energy drink extracted from kimchi, a 240ml can is sold for 3000 Won (~ 63,000 VND). On the packaging, there is also a picture of cabbage kimchi that looks very eye-catching. Quite a few people said that before drinking, they were curious to know if the taste was strange and quite cautious, but when they drank it, they felt a little bit of strawberry taste. In addition, kimchi energy drink has a transparent light pink color, very beautiful, so it attracts a lot of young Koreans, especially girls who love new things to order and experience. Many Korean girls buy kimchi energy drink because the packaging and color of this drink is very beautiful. It is known that kimchi energy drink will not only help users reduce boredom and fatigue but also bring a strong source of energy, helping to be more alert. Not only this energy drink is very special, recently, a Korean manufacturer also launched a watermelon-flavored gummy candy, the outside is a green watermelon shape, the inside is red, two The flavor blends together quite nicely. As soon as watermelon gum appeared, immediately attracted many people to leave messages that they wanted to be ordered.

The beauty born in 1986 appeared in Los Angeles (USA) with a bold “freestyle” style. She combines a nude mesh shirt, a loose black blazer, and gray baggy jeans that look very youthful, personality and also very sexy. Megan Fox is famous for her taste buds and never seems to disappoint fans with her fashion sense. Every time she appears in public, she attracts all eyes, as beautiful as a fanhionista on the street. Since breaking up with her husband and sticking with young love Machine Gun Kelly, 4 years younger than her, the “Transformers” actress has increasingly dressed in bold, sometimes rebellious sexy clothes. To come to her current love, Megan Fox ended a 10-year marriage to actor Brian Austin Green (from 2010 to 2020). The two have 3 children together. She and male singer Machine Gun Kelly publicly had a relationship in May 2020 after meeting on the set of “Midnight In The Switchgrass”. Photo: The “ton sur ton” couple on the red carpet of the Billboard Music Awards 2021 in May. Both claim to love each other at first sight. Since being attached, the couple is often caught “sticking together like a sam” in public and always matching each other to attend events. Photo: The couple on the red carpet at the iHeartRadio Awards ceremony taking place on the evening of May 27 in Los Angeles (USA) (local time).

Resources: – 500 gr of young ribs – 1/2 red bell pepper – 1/2 green bell pepper – 1 tomato – Crispy flour – Vinegar – Chili sauce – Minced garlic Making: Step 1: Chop ribs to taste, soak in dilute salt water for 5 minutes, then rinse with water. Let dry. Step 2: Marinate the prepared ribs with 1/2 teaspoon of garlic powder, 1/2 teaspoon of main noodles, 1/2 teaspoon of salt and pepper, 1/2 teaspoon of paprika if you can use it spicy. Marinate 5 minutes. Then, put the crispy batter into the shirt evenly. Step 3: Bell peppers and diced tomatoes are not too small. Step 4: Heat oil for the ribs and fry on low heat until the ribs are cooked evenly. Crispy golden ribs, then remove to drain. Step 5: Make sweet and sour sauce Put in a bowl 2 tablespoons chili sauce, 3 tablespoons vinegar, 2 tablespoons sugar, 1 tablespoon ketchup, 1 tablespoon oyster sauce, and half a cup of water. Stirred. Sauté garlic for the bowl of mixed sauce. Taste sweet and sour, just add a little diluted tapioca starch to thicken. When the sauce boils to a moderate consistency, add the bell pepper and tomato. Stir briefly and then turn off the stove. Step 6: Put the fried ribs in the sauce, stir well, put on a plate. Serve with hot rice. Finished Products: Crispy ribs are rich on the outside, soft on the inside, sweet and sour sauce stimulates the taste buds. According to the Star

Football matches of San Chi girls in the highland district of Binh Lieu are a unique and unique cultural feature in Quang Ninh. In recent years, Binh Lieu district (Quang Ninh) has boldly exploited the potential and advantages to develop community-based tourism based on traditional cultural values, creating unique products, imbued with identity. native culture. Thereby, contributing to promoting economic development through tourism and raising the people’s sense of responsibility in preserving and promoting the cultural identities of ethnic groups in the area. As a mountainous district in the northeast of Quang Ninh province, more than 100 km from Ha Long city, Binh Lieu has mainly mountainous terrain with beautiful and majestic natural waterfalls, such as Khe Van waterfall, Khe Tien waterfall. , Song Moc waterfall. The terraced fields when in the ripe rice season are called “golden carpets”. Stretching over the dark green rolling mountains are the forests of anise, fragrant cinnamon …, creating a picture of a charming landscape. This is also the strength of Binh Lieu in developing community tourism to attract tourists. With 96% of the population being ethnic minorities, Binh Lieu district is focusing on building models of preserving cultural values ​​of ethnic groups such as: Tay culture village in Dong Thanh (Hoanh Mo commune). ), the Dao ethnic culture in Na Nhai (Vo Ngai commune), Song Mooc (Dong Van commune), forming special accommodation establishments, community tourist attractions (homestay). In which, Song Mooc village is located at an altitude of more than 1,000 m above sea level, which is the main living place of the Dao Thanh Phan people. It also has a homestay, Song Mooc House, built and operated by the private sector to serve visitors with the scale of eight self-contained rooms and a dormitory. Along with that, Binh Lieu district develops tourism products including seven thematic product groups to bring interesting experiences to visitors. At tourist sites, it will restore and create conditions for visitors to experience the community activities of ethnic people. One of them is Binh Lieu flower garden – a strange and attractive tourist product in Cao Son village, Hoanh Mo commune, invested by Binh Lieu Flower Cooperative with a scale of 2 hectares. Coming here, visitors can immerse themselves in the peaceful and hospitable life of the indigenous people, enjoy the mountain scenery, breathe in the fresh air, and watch the colorful flowers blooming. Binh Lieu district has initially made an impression on tourists from all over the world with its own traditional cultural values. Through festival activities, cultural and tourism week is organized annually such as: Wind Abstaining Festival, Soong Co Singing Festival, Luc Na communal house festival, So flower festival, Golden season festival… lots of new experience activities, interesting folk games. Especially, the football movement of San Chi women in Binh Lieu district has been going on for a long time, but in the past few years, festivals and cultural-sports week programs have been officially introduced. The San Chi ethnic women wear traditional skirts, socks, and headscarves to the field to compete as real football players, creating an attraction for visitors to Binh Lieu. In addition, the living and farming habits of the ethnic minorities and the characteristics of flowers blooming in winter associated with the new rice custom are different features for Binh Lieu district to develop community tourism and experience tourism. . Having the opportunity to come to Binh Lieu a year ago, Mr. Vu Dinh Chung in Hanoi, shared: Coming to Binh Lieu, I not only admire the majestic and beautiful natural scenery but also immerse myself in the games. folklore, enjoy the unique dishes of the people and especially cheer for the San Chi ethnic women to play football. I find this really a new and unique activity. In order to connect routes and tourist attractions in the area, creating favorable conditions for tourists in the process of discovering Binh Lieu, over the years, the district has actively invested in promoting efficiency when connecting infrastructure to serve tourists. economic and social development with tourism development, services such as: Border patrol route, road to the western border marker and 1305 landmark; Luc Ngu – Khe Tien road, Na Ech – Khe Van street… In Khe Van, to attract businesses to invest in the tourist area, the district has developed a project to relocate some households currently living in the core area. foot falls to the outside. At the same time, Quang Ninh province supports investment in building a new road leading from the district center to Huc Dong, while the road from the center of the commune to Khe Van waterfall has been concreted to facilitate transportation. Both sides plant trees to create a clean and beautiful landscape. It is known that in the project of socio-economic development in ethnic minority and mountainous areas in the period of 2021 – 2025, orientation to 2030 of Quang Ninh province, the project on sustainable community-based tourism development in the area. the provincial; The province’s night economic development project, period 2020 – 2025, or the planning to preserve and promote cultural values ​​rich in local identity, Binh Lieu district is one of the localities prioritized by Quang Ninh province. allocating development resources. Head of the Culture and Information Department of Binh Lieu district, Hoang Huy Trong said: With a methodical approach, Binh Lieu tourism is increasingly thriving. Notably, not only the government is determined, but people and businesses are very supportive of this direction of the district. This is the foundation for tourism to develop sustainably, bringing Binh Lieu’s image to reach further…

On weekends, you can change the taste with noodle dishes after family meals. With the support of food ordering applications, sitting at home you can also browse the menu and choose delicious noodle styles at the following 5 addresses. Densan Mixed Noodles This is the familiar place to enjoy mixed noodles of many gourmets in Ho Chi Minh City. A full set of mixed noodles including chicken with garlic sauce, char siu, beef balls, sausages, breaking Lau, toppings… Each serving has an extra egg yolk soup to keep it from drying out. Guest reviews : Yen Nhi: “I ordered 2 special mixed noodles. Delicious noodles with strange sauce. The shop serves both wet paper and toothpicks for online orders”. Anh Tuyet: “The original price is quite high, but there are often promotions so I feel better. Mixed noodles are just right, if you want to be rich, you can add sauce but quite sweet. Egg soup has a lot of MSG. The shop serves full utensils. comes with soy sauce, chili sauce, tissues, chopsticks and toothpicks”. San San Roasted Chicken Noodles As a famous address in Ho Chi Minh City with attractive dry chicken thigh noodles, the shop has 2 types of egg noodles and green tea. This dish will be enjoyed with crispy fried chicken thighs, boiled vegetables, and a broth with the smell of traditional Chinese medicine. The types of noodles with dumplings, char siu, beef satay shrimp … are also other suggestions for you to choose. Guest reviews : Tu Anh: “I usually eat dry roasted chicken noodles and get an extra cup of soup. When I eat, I add sauce, black sauce, red sauce to enhance the flavor. You should add lemon to the soup to make it more delicious.” People Bich Chuong: “In days when I’m bored with rice, I usually order noodles here. Delicious green tea noodles, lots of toppings.” Double Beef Spaghetti This is the go-to place for many foodies when they want to enjoy the country’s noodle-shaped boots. Here, the noodles are seasoned richly. Some low-fat cream sauces are easy to eat. The menu is diverse with noodle dishes such as seafood sauce, minced beef sauce, bacon… Reviews from customers : Tebefood: “I ordered 2 portions to take home. The food was well packaged, for sure. Creamy Italian pasta with a big piece of salmon. Italian pasta with tomato sauce was a little”. All.we_eat: “Italian pasta with rich tomato sauce, lots of minced beef. Seafood cream sauce noodles have many toppings. Creamy sauce is delicious but not in harmony with the noodles”. Fragrant Noodle Bar Fragrant egg noodles, spicy cheese chicken, char siu wonton… are the flavors that many diners suggest when ordering food here. The restaurant’s noodles are fresh noodles with a variety of sauce flavors. The shop serves both dry and water noodles for you to choose from. Guest reviews : Minh Huynh: “I usually order size M cheese shake chicken noodles to fill my stomach. Chicken thighs are deep-fried with breadcrumbs, with cheese layer, mixed with vegetables, very tasty. Each noodle will have an extra cup of soup” . Nguyen Hanh: “I have tried many dishes here, but the most impressive is the fried noodles with beef and cheese sauce. The taste is rich, the beef is fresh and soft, the cheese sauce is not too greasy. The price for this one is quite high.” Hong Kong Mixed Noodles Noodles with black pepper sauce is a dish that many diners choose to ship to their home at the restaurant. Noodles are loved by diners because of their tough, soft fibers, spicy, rich and peppery beef. In addition to mixed noodles, the restaurant serves char siu dry noodles, mixed dry noodles, char siu rice… for diners to change their taste. Reviews from customers : Duong Yen: “I was introduced by a colleague to change the taste of a boring lunch. Delicious food, nice packaging, especially the shop uses paper boxes, so I quite like it”. Citastyfood: “Come here, you should try beef noodles with black pepper sauce, dry noodles with char siu. Beef noodles with fragrant black pepper sauce, the beef is soft and not chewy”. Mi Mi: “I eat many times at the restaurant. The food is quite good, but one portion is small. One person has to order 2 servings to be enough”.

However, in order to keep the true taste of Vietnamese pho, Filet Pho has experienced many difficulties in learning pho recipes and finding ingredients to match the traditional pho style. Entrepreneur Ninh Nguyen, owner of the Filet pho brand, shared: “ Before embarking on implementation, it is necessary to prepare all the ingredients, calculate so that the taste of the finished product has the highest harmony, satisfying the taste, smell and sight of customers. “. “ As a business, you need to put your mind first to maintain the reputation and support of customers. However, in the traditional pho business, the mind must be bigger because this is not only an ordinary dish but also the quintessential Vietnamese dish. “, businessman Ninh Nguyen confided. Before Filet Pho was officially launched in the US market, businessman Ninh Nguyen said that she also had a lot of difficulties in how to harmonize the taste of her dishes to match the local people. However, she still chooses to keep the traditional flavors of this dish, so that Vietnamese communities, even though far from home, can still enjoy the specialties of their hometown, helping them to relieve some of their nostalgia. hometown. In the US, many restaurants open every day. However, there are places that have been in business for a few months and have closed. According to businessman Ninh Nguyen, in addition to the quality of the food, the service attitude and after-sales service are also extremely important in creating the success of a restaurant. Therefore, Pho Filet regularly corrects the staff’s service attitude, so that “please come, please go”. In addition, when a complaint or problem arises, the store will also quickly receive, handle and give customers the most satisfactory answer. With positive feedback from diners with Filet pho, in the near future, the Filet noodle brand of businessman Ninh Nguyen will surely expand more and more, becoming a favorite place of the overseas Vietnamese community in the US. , thereby further spreading the spirit of Vietnamese cuisine to friends and the international community.

This village is famous for its ancient sandstone houses that have existed for hundreds of years, bearing bold ancient architecture. The black of the houses, the green of the trees, are the two main colors that make up Bibury’s unique charm. The most special is the Arlington Line, this short street is home to old houses built in the late 14th century and has existed for the past 600 years. The list of the most beautiful villages in the world never lacks the name Bibury. Therefore, this village is one of the most popular tourist attractions in the UK. Visitors to Bibury can rest in two hotels located right inside the village with unique architecture, also built of stone and with a long history spanning hundreds of years. Ancient houses with gardens full of flowers and leaves always attract tourists. With a beautiful river winding through the village, Bibury is exceptionally romantic and a place to experience the peaceful atmosphere of the English countryside. The River Coln has contributed greatly to creating the unique beauty of Bibury village. The water flows winding through many corners of the village with the banks of trees and flowers.

-500 gr duck meat thịt -1 piece of blood -1 sweet potato (taro) -1 onion -2 lemongrass trees smashed -1 packet of curry powder -Cashew oil -3 tablespoons minced lemongrass – Garlic, red onion, ginger, chili (optional) -300ml coconut milk -Cinnamon leaves -Fresh vermicelli -Price, herbs Processing: – Clean duck meat, cut into bite-sized pieces. Marinate duck meat with 1 packet of curry powder, 2 tablespoons of cashew oil, 1 tablespoon of sugar, 2 tablespoons of seasoning, 2 tablespoons of garlic + minced shallot, leave for about 30-45 minutes to infuse the spices. (Note that when preparing duck meat, ginger and white wine should be used to eliminate odors. Squeeze the duck thoroughly with crushed ginger and alcohol, the odor will disappear. If ginger and alcohol are not available, salt can be substituted. and vinegar). – Cut into pieces just eat. Peel the potatoes, cut them into pieces, and fry them so that they don’t get crushed when they’re cooked. -Fry the minced lemongrass and garlic until fragrant, add the duck meat and stir-fry for about 10 minutes. -When the meat is cooked, continue to pour potatoes, onions, 2 lemongrass trees into it, pour a little water and seasoning to taste, then turn to low heat so that the ingredients are absorbed with the rich spices. When the potatoes are soft, pour in coconut milk and secretions, seasoning again to taste. -Put the vermicelli into a bowl, add bean sprouts, scoop the curry in, add cinnamon leaves on top, when eaten dotted with salt and pepper lemon.
Curry duck vermicelli with soft, delicious meat, not foul, with a piece of soft potato, fragrant, fatty coconut milk served with vermicelli is guaranteed to be very delicious. Minh Hoa (th)

Sugar should never be omitted when marinating meat, that’s what you need to remember. Usually when marinating meat, we only care so that the meat is rich and fragrant. So what you are interested in is salt, fish sauce, monosodium glutamate, seasoning, and sugar, depending on the dish or as you like. However, few people know that sugar not only helps balance the spices, but also makes each piece of meat sweeter. Therefore, add sugar to marinated meat dishes to make it more delicious. Of course, in addition to sugar, don’t forget MSG, seasoning, which helps to neutralize the seasoning and also makes the meat more sweet and rich. Try to marinate enough time for the sugar to soak into every fiber of the meat. Marinated with beer Beef, pork, after being cut into bite-sized pieces and marinated with spices, you put in a little beer, leave it for a few minutes before stir-frying. In this way, fried, braised, grilled or stewed meat will be softer, more fragrant and especially sweeter. For chicken, after cleaning, you soak the chicken with water mixed with beer for 20 minutes, then steam or boil, the chicken will also be more fragrant and sweet. For braised and braised pork dishes, after cooking for meat, instead of using water to pour ginseng on the meat, you should use beer. This will help the pieces of meat become more fragrant, more attractive and even sweeter. Do not cook the meat too thoroughly Overcooking causes the meat to release a lot of water, the fibers are dry, fibrous and the meat loses its inherent sweetness. Therefore, when stir-frying, boiling meat, you should only cook until cooked. How long is the cooking time of meats to ensure that the meat is cooked enough but still safe? You can refer to the standard time as follows: – For pork: Boil or braise meat 20-25 minutes; Fry the meat for 10 minutes on each side; Stir fry meat for 5-7 minutes. Note: For stir-fry dishes, usually you will stir-fry the pork first, then pour in vegetables or other dishes. If the cooking time of these ingredients is too long, you can stir-fry the cooked meat first and then transfer it to a plate. Continue to stir-fry other ingredients until almost cooked, then pour in the pork. This way you usually apply with beef, but pork is also recommended. For chicken: Boiled chicken for 15-20 minutes, simmering and turning off the heat to braise for 10-15 minutes can take it out. Braised chicken requires 10-15 minutes. – For beef: Stir-fried beef for 3-5 minutes is poured into a plate, braised beef is soft for 20-25 minutes. Stir-fry/stock with vegetables with sweetness Carrots, mushrooms, onions, young corn, sugarcane, white radish, pineapple… are vegetables that have a sweet taste, during the cooking process, they will release sweetness into the water and so the pieces of meat cooked together will become should taste better. Therefore, when cooking meat with many other ingredients, you should choose at least one ingredient with sweetness to make the meat more juicy. For dishes that need more time to cook, such as stewed stock, you should apply this trick to make the dish rich and attractive. KN (th)

Why does your home cooked shrimp dish often have a fishy smell, not as delicious as the restaurant even though you have tried to marinate the spices fully? Professional chefs share that when preparing boiled shrimp, especially after preliminary processing and cleaning, put the shrimp in boiling water. This will inevitably cause shrimp and shrimp to be fishy, ​​not delicious and rich enough. So the way to boil sweet and fragrant shrimp lies in the secret of soaking shrimp with white wine. After cleaning the shrimp, put in a bowl, add half a cup of white wine and marinate for about 10 minutes. This will help the shrimp to be more clean and more importantly, will eliminate all the fishy smell of the shrimp, and at the same time help the shrimp when cooked is softer and sweeter. Another important secret is that when boiling shrimp, it should be boiled in boiling water, not in cold water. This will make the shrimp lose its freshness, lose its sweetness and also make the shrimp fishy. After marinating shrimp, you put clean water in a pot to boil. Add ginger, a crushed lemongrass, half a teaspoon of sesame oil, and then add the shrimp. Boil for about 2 minutes, when the shrimp shrinks, the whole body turns pink and red, you can take it out. Pay attention not to boil shrimp for too long, this will make shrimp dry, hard, and friable. Illustration. You should pick up shrimp in a perforated basket, drain before placing on a plate. Should not be picked up immediately on the plate, the water leaking from the shrimp will make the shrimp soft, mushy, lose firmness and delicious. In addition, boiled shrimp is only best when it is hot, so make this dish last and let your family enjoy it right after boiling. The secret to beautiful red and pink boiled shrimp Why do delicious, stretchy shrimps, through your processing hands, end up becoming pale, dark in places, white in places, lacking in aesthetics and not attractive at all? The reason is because in the process you omit a very important seasoning. That is sesame oil. This spice is also the secret to boiled shrimp that is always red, evenly colored and eye-catching. In the process of boiling shrimp broth, you add spices to help bring up the smell, and at the same time eliminate the fishy smell of shrimp such as ginger and lemongrass. After the water boils, pour in the shrimp, and at the same time add a tablespoon of sesame oil. Shrimp soaked in sesame oil will have a vivid bright red color, and the shrimp flavor will also be more delicious. Notes when making boiled shrimp: – When choosing shrimp, you must first choose shrimp that must be alive. You notice that the shrimp has a shiny, smooth shell, living between the fresh and clear shrimp body, that is the delicious, firm shrimp. Only 5 minutes, you have a boiled shrimp dish that is both rustic and extremely delicious. Hope you enjoy the boiled shrimp dish.

Recently, Diem My released sexy pictures on her personal page, causing a “storm” online. In the photo, the 9x beauty wears a boldly cut one-piece swimsuit, showing off her hot bust and long legs. According to the share, the beauty took a picture during her trip to Phu Quoc. She confidently poses at the stairs, the bathroom, saving the best moments in a sexy swimsuit. After 3 hours of posting, Diem My’s series of photos attracted more than 4,000 likes and a lot of compliments from the audience. Also on the trip, even though she didn’t choose a sexy swimsuit, her 1990 outfits still accentuated her standard hourglass figure. It is known that this is not the first time Diem My has released a picture of a swimsuit with a lack of fabric in a sexy trend. In the past times of traveling, Diem My has a hobby of choosing swimsuits that are not too revealing but still enhance her attractive curves. Diem My 9x is an actress and model who is of interest to the public. Possessing a slim body and luxurious aura, she is always the first choice of major fashion brands. After the success of the VTV primetime movie “Love and ambition”, Diem My focused on investing in fashion and art pictures. Every time a fashion photo is released, the beauty becomes the focus of the online community’s attention with “terrible” likes.

Succeeding from failures, Ms. Thuy Hong always has a passion for food in her heart Accept failure to move forward Born and raised in Hanoi city, Ms. Vu Tran Thuy Hong is the youngest in a family of 4 sisters. Since childhood, her mother had to work from early morning until late at night, so she taught the sisters in the house to cook from a young age to know how to take care of each other from a young age. This is the beginning of her passion for food. Growing up, due to the good fortune of traveling a lot, she has been exposed to culinary cultures in the country and the world, from which the passion for food has grown in her. Like most young people who are enthusiastic but inexperienced in starting a business, Thuy Hong started her own business according to her own experience, without a method and without a foundation of business knowledge and experience. Therefore, she has encountered the most basic difficulties from team operation, financial management, human resources, restaurant communication to time management… “At that time, technology, the internet had not yet developed and social networks did not exist as it is now, so I had to depend on my brothers and friends in the same industry to guide, support and instruct me to grow up. from accumulating knowledge, experience, and gradually improving herself”, said Ms. Thuy Hong. In order to receive more and more support and love from customers, Ms. Thuy Hong has boldly tried many different culinary schools. And in order to accumulate a lot of experience, she has met many failures, but after each fall like that, Thuy Hong always tells herself to try harder, to look at the positive face is to take it as a lesson and an action. strength to make the next steps stronger, on the right path. She said: “The most memorable trip was when I opened my first restaurant with the Vietnamese restaurant model. Daily cooking and professional restaurant cooking are two completely different fields. capital of 100 million borrowed from friends, pressure comes from shopping design for restaurant, monthly rent, first few months without customers, loss of customers, staff management, optimization of raw materials, development new dishes … have really become a big burden and there were times when it seemed to make me fall.” But in the face of such difficulties, she said to herself: no matter how difficult it is, I am luckier than many others, because I still have a place to return to, that is, my family is always supportive and loving. ; There are friends who are always there to encourage and support, and even diners who are always smiling with delicious dishes that Thuy Hong has poured all her heart into. That’s what helped her get through that crisis. In order to receive more and more support and love from customers, Ms. Thuy Hong boldly tried in many different culinary schools. Thereby, she also realized that at every start-up with a new model, everyone needs to learn more, will encounter new problems and difficulties, but to be successful, just don’t wallow in difficulties but focus on the challenges. focus on the solution. And more than that, she always takes customers as the center, bringing customers services and products that exceed expectations. Authentic Vietnamese cuisine Her love for the culinary industry never goes away, she has burned her passion to launch a Vietnamese food brand with Vietnamese essence and soul – that’s also the reason why Kop Co Hong brand came out. life and is loved and accepted by many customers as it is today. With the snack brand Kitchen Co Hong, she has launched quintessential fast food or appetizers, which are most loved by customers with her culinary experience. The food is delivered to your home so that customers can enjoy it without having to go to the restaurant or go to the kitchen. “The first product that Kop Co Hong launched was VuVu salted chicken feet, a street food of the Vietnamese people. It was chicken feet soaked in spicy and sour chili salt, which was responded by male, female, old and young customers as ” Addictive” by the chewy, chewy flavor of chicken feet mixed with the strong aroma of green chili, reminiscent of the dear memories of Vietnamese people with stories, at the drinking table, and in the trays of rice. In the coming months, Kitchen Co Hong will release dishes such as dried chicken with lemon leaves, peanuts wrapped in garlic and chili, fish skin with salted eggs, fried rice with shrimp paste…”, Ms. Thuy Hong shared with joy. twinkle. Co Hong Kitchen is always picky about choosing delicious ingredients, Vietnamese-style recipes, combining the use of the most advanced technologies. Talking about the secret to having fresh and delicious products with many customers, Ms. Thuy Hong said, Kitchen Co Hong is always picky about choosing delicious ingredients, recipes with Vietnamese flavor, and results. Using the most advanced technology today such as food irradiation technology to help preserve the freshest and safest products. Irradiation technology is one of the technologies that must be used for some food products in order to meet export standards to the US and Europe. Through Vietnamese-flavored dishes, Ms. Thuy Hong wishes to bring customers meals with loving family, helping them save time and still have a warm meal with their family. Help the brothers have more dishes with friends, boys and girls have more fun snacks in every fun. Currently, Co Hong Kitchen products are distributed in agents, convenience stores, and grocery stores nationwide, but anyone can easily order products via shopee, lazada or facebook. and instagram. Succeeding from failures, Ms. Thuy Hong always has a passion for food in her heart, and that fire is getting warmer when she receives positive feedback messages from customers, so that she can more sources of encouragement, continue to create delicious, strange and bold Vietnamese dishes in Hanoi. Ms. Vu Tran Thuy Hong – Owner of the culinary brand Kitchen Co Hong; Hotline: 0792094889 – 0896624993 Sales link: https://shopee.vn/bepcohongofficial?smtt=0.0.9 Fanpage : https://www.facebook.com/mammambepcohong ; Instagram: https://www.instagram.com/bepcohongofficial/

Before skewering the meat, remember to soak the bamboo skewers in water for 30 minutes Bacon is only washed, drained and then cut into bite-sized pieces. The sisters proceed to mix the meat marinade including: galangal, lemongrass, turmeric, garlic, purple onion puree with a little pepper, white sesame. After grinding, add soy sauce, fish sauce, cooking oil, oyster sauce and mix well, marinate the meat for 30-45 minutes to infuse the spices. Remember to soak the bamboo skewers in cold water for 30 minutes before skewering to avoid burning them when baking. After marinating, take out the meat and skewer it evenly on the bamboo stick, remember to fold the meat in half to make the skewers neater and more beautiful. Finally, put it on the stove to cook evenly on both sides, fragrant yellow, then enjoy with chili sauce or ketchup as you like. Grilled meat with vermicelli Bacon is only washed, cut into thin pieces and left large. You also prepare a meat marinade including: lemongrass, chili, garlic puree mixed with soup powder, sugar, seasoning seeds, shrimp paste and broth. Then, add the pork belly to this mixture and marinate for 30 minutes for the meat to infuse the flavor. If you keep it longer, the better or leave it overnight in the refrigerator. Put the marinated meat on the grill and grill with charcoal, paying attention to turn it over so that the meat is cooked from the inside, soft and fragrant, not dry or burnt. Honey grilled meat Bacon just leave the whole piece or cut into small pieces as you like, after washing you sprinkle fine salt around the piece of meat, cover it with food wrap, and leave it overnight in the refrigerator. If you are afraid of an explosion, you can discard it. Remove the meat, wash again, pat dry and marinate with dried rosemary leaves, pepper and a little honey on the surface of the meat. Place in the freezer for about an hour to harden the meat for easier slicing. Next, you slice the meat 1cm thick and sprinkle with a thin layer of salt for 30 minutes, then rinse, marinate rosemary leaves, and pepper again. Put the meat on a charcoal grill or grill with a pan, grilled for about 3-4 minutes on each side. Bacon marinated with lemongrass Just remove the skin, wash, pat dry and then cut into thin pieces and put in a bowl to marinate with lemongrass, dried onion, chili, minced ginger, fish sauce, seasoning, sugar and salt within 30 minutes. Place the meat on the griddle and grill until the meat is almost golden, you turn the meat and grill it evenly until the meat turns golden, fragrant, the meat is cooked. Lemongrass grilled meat served with vermicelli or rice is very rich and delicious without spending too much effort on processing. Crispy fried meat Bacon just washed, blanched with hot water for 2 minutes, then removed, let cool. You use a sharp toothpick or a sharp object to tattoo the skin, just tattoo many times but do not need to tattoo for too long. After tattooing, you proceed to marinate the meat with soup powder, garlic powder, onion powder and a little lemon or vinegar. Marinate for 30 minutes to infuse the meat. Put the oil in the pan to heat up, then pick up each piece of meat to fry, put the skin down to fry first, wait a few minutes for the skin to explode and then fry the meat on both sides. Fry until golden brown. Remove the meat to a plate lined with greaseproof paper, cut into bite-sized pieces and dip it in delicious chili sauce or chili sauce. Fried meat with five flavors Bacon is only washed, blanched with hot water for about 2 minutes and then cut into small pieces, keeping the whole meat size. Mix five spices, white salt, cashew oil, white vinegar into a homogeneous mixture and then spread it directly on the prepared meat above. Finally, pour lemon over the skin and marinate for about 10 minutes for the meat to absorb the flavor, dry or dry for 1-2 hours so that the meat when fried is golden crispy, fragrant and soft. Proceed to fry with hot oil and medium heat until the meat is cooked evenly, golden brown, then turn off the heat. Remember to fry the skin first and then the meat. Remove the meat to a plate, use absorbent paper to absorb excess oil before slicing and enjoying.

Binh Hung egg stone beach – Khanh Hoa Not an ideal beach, but egg stone beach is still a favorite destination of many young people when traveling to Binh Hung Island, Cam Ranh City, Khanh Hoa Province. The beach consists of huge, round and smooth rocks, stacked on top of each other, bringing attractive and interesting beauty. Visitors can freely take pictures with many interesting angles at this beach. In particular, sunrise and sunset are the most beautiful times for you to take pictures with the combination of orange-yellow sky, blue sea and undulating rocks. To get to the egg stone beach, visitors walk along the way to Hon Chut lighthouse. In addition to posing for photos on the beach, you can enjoy the panoramic view of Cam Ranh Bay from the lighthouse. Visitors can freely pose to have their own style check-in photos at the egg stone beach. Photo: Hanyyen, Luan.nguyen126, Tyxsomewhere, Minh.tam.61148. Queen Beach – Binh Dinh Hoang Hau Beach is one of the most famous beautiful beaches in Quy Nhon, located in Ghenh Rang tourist area, about 3 km from the city center. Here, large round, smooth rocks like giant bird eggs fill the beach. Nestled between the steep cliffs, the beach still retains its strange wild beauty, becoming an attractive check-in place for young people. Visitors coming here not only enjoy the fresh air but also can walk barefoot on the cool rocks, take virtual photos or simply watch the waves crashing on the shore. The way to the beach is quite easy. Here, visitors can still swim, but the rough rocky terrain can be dangerous. In addition, Hoang Hau beach is also a place to enjoy attractive Quy Nhon specialties with many fresh seafood dishes. Visitors need to pay tickets to Ghenh Rang tourist area to go down to Hoang Hau beach. Photo: Nhi_903, Nhatha.phan, Haaa.307. Dau Tieng lake egg rock beach – Binh Duong About 85 km from Ho Chi Minh City, Dau Tieng Lake is a place with quiet space and unspoiled beauty, suitable for tourists who want to temporarily stay away from the dust and noise of the city. Coming to Dau Tieng Lake, you can camp on the egg rock beach, where there are scattered rock formations with unique shapes. On one side is a mountain, on the other is a vast lake, with green forests and rocky beaches, which have an ideal location for sightseeing, especially during dawn and dusk. Visitors can also experience many activities when having a picnic at this egg beach such as fishing, swimming in the lake, sailing SUP … Because the weather is quite sunny, you should prepare a hat and sunscreen, cool in the evening. batch will be more suitable for fun activities. Dau Tieng Lake is the largest artificial freshwater lake in Vietnam. Photo: Latte_chann.

Back in 1960, the prominent novelist and filmmaker Jean Cocteau used to come to this construction site to set the scene for the film. the movie “The Testament of Ospheus .” “. “ This space is so modern, new and something so intense “, designer Virginie Viard expressed her feelings when watching this film. “ The movie really inspired the BST a lot. When I revisited this site again, many years ago before it was used as a “son et lumiere” show (show of light and music), I noticed that the costumes had to be strong, white and black. “, added Chanel creative director. Designer Virginie Viard weaves both Mod and Punk inspiration into this Cruise 2022 collection to highlight suit designs, white and black mini skirts, or square knit dresses, dotted with mesh socks. bold mod personality. Accessory designs are extremely rich such as leather hoster belts worn on the hips or thighs, chain pants straps, necklaces, thorny lip piercings of the Punk style. Meanwhile, graphic print suits with new designs, featuring blouse bodices and tight peplum skirts, or pigeon motifs drawn from artist’s pencil and brush drawings Cocteau is also vividly reproduced on cardigans and sweatshirts. In this Cruise BST, Chanel also challenged the 1930s costumes of actor Jean Marais in “ Oedipus Rex “. And that idea is reflected in bodycon shirts combined with sarouel pants, and hem-cut skirts worn with long coats. Besides the thorny punk or mod personality, many other gentle and elegant designs in the Chanel Cruise 2022 collection such as ivory lace dress, wide-leg pants, high-waisted linen pants, sweatshirt embroidered with flowers characteristics of Provence such as lavender, thyme, marigold… also fascinate fashionistas at first sight. In particular, tweed material is indispensable in the launch seasons of Chanel’s collection. And so is the Chanel Cruise 2022 collection, Chanel’s signature colors such as white, black, and pastel pink on sustainably treated tweed are described by designer Virginie Viard as the “Cézanne” palette – the color palette according to with the style of Post-Impressionist painting by French painter Paul Cézanne. At the end of the show, velvet short dresses combined with crochet and macramé robes made it difficult for fans to take their eyes off with their not-so-sophisticated but sophisticated design. Here is the entire Chanel Cruise 2022 launch show: Posts : To Hoang Bao

On the third day at Miss Universe 2020, Khanh Van continued to score points with her stylish and glamorous fashion sense. The beauty wore a tight red sequin dress, with a very sexy ‘hunting’ deep chest split. The design helps the queen show off her long, sexy and hot legs as well as the body with standard measurements. Khanh Van also made fans admire when she continued to show off her professional make-up and hairdo skills. With 15 suitcases of luggage to carry with her, Khanh Van unleashed on her competition days in Florida and made Vietnamese fans extremely proud and excited. After receiving negative results for COVID-19, Khanh Van officially entered the joint activities with the contestants at this year’s contest. The beauty kept a cheerful and optimistic spirit throughout the competition. Recently, she also shared about her roommate, Miss Malaysia. The Malaysian representative is also evaluated as a potential contestant of the Asian region. In the past few days, Khanh Van and her roommate have continuously appeared together in events and received support from the beauty fan communities of Vietnam and Malaysia. Khanh Van quickly made friends with the contestants and scored points with enthusiasm and sincerity.

However, on May 9 (Vietnam time), Khanh Van’s appearance in a pink design made a little difference netizen disappointed. However, after finding out the reason and origin of the dress, fans felt extremely sympathetic to her. The representative of Vietnam is quite disadvantaged because she is in the last group to try on clothes in the recording Opening Introduction , so Khanh Van doesn’t have much choice. As revealed by the follower supporting the translation, the skirt model is close to the figure bodycon The pink color that the queen chose is the design that looks best in the rest of the dresses. Although the design has a very cheesy pink color, thanks to the standard body, Miss Khanh Van can still be considered a “beautiful weight” for this dress. About 4 hours later, ie at dawn on May 10 (Vietnam time), Miss Khanh Van released a series of photos with a dress of similar colors, but extremely bold cut. According to the queen’s share, this is a design by designer Tang Thanh Cong, inspired by the water lily, with the right color and cut according to the petals. The dress model helps Khanh Van show off her long legs and ideal waist. Taking pictures with the competitors, Miss Khanh Van is not inferior, even overwhelms some other contestants thanks to her beautiful body. Known to take advantage of 2 days to double points được vote Miss H’Hen Nie spent 22 million VND, equivalent to 10,000 VND vote , supermodel Minh Tu also contributed 1000 vote To support Khanh Van, the beauties are determined to help her reach the Top 21 of Miss Universe this year. Here, Miss Khanh Van will have to face 3 important competitions: Closed Interview, National Costume Contest and Semi-Final, then the Final Night on May 16, 2021. Competition Miss Universe The 69th edition will take place in the US from May 6 to 16, 2021 (US time). Audiences can vote for Khanh Van to enter the Top 21 directly by vote through the app Miss Universe , the voting portal has opened and will be closed until the end of May 15, 2021 (US time). Contest National Costume Voting portal will be open from May 13, 2021 to the end of May 15, 2021 (US time).

Looking at this outfit, one can think of terraced fields in places such as Fansipan peak, Mu Cang Chai high hill, Hoang Su Phi … or in Sapa is one of the 11 ranked terraced fields. in the most beautiful rice terraces in the world. Miss Khanh Van and the special outfit “Terraces”. (Photo: FBNV) Khanh Van said that the accompanying accessories are also individually crafted in the image of terraced fields by young designer Tran Quoc Dung. Before that, in the first days of meeting at the common house of Miss Universe 2020, Khanh Van also chose a pink outfit inspired by the water lily of Dong Thap Muoi, or a blue outfit representing the young women. Vietnamese tea hills. Currently, the Vietnamese representative is actively practicing with beauties from other countries for the official competition rounds in the coming days. Her confidence, positive energy and initiative can be seen when coming to this year’s competition. Recently, Khanh Van also shared a video about the journey of doing charity during the past time. She confided, “Through volunteering trips, social work for the community during her tenure and journey, Van has grown a lot, loves more, shares more and listens more. than with difficult circumstances, those who still have many disadvantages in life… Because love and giving is forever”. Let’s admire Khanh Van’s special outfits at Miss Universe : (Photo: FBNV) Khanh Van is charming in design inspired by terraced fields. She also impresses in an outfit called “Water lily”. Khanh Van with a suit inspired by the green of the tea hills combined with a bag made from traditional sedge fibers. An outfit with a charming design called “Black Rose”. Khanh Van has also revealed some evening dresses that she chose in the upcoming official competition days. Charming costumes show Khanh Van’s perfect body. An outfit full of personality was chosen by the Vietnamese representative on the day of catwalk practice. The Vietnamese representative is being highly appreciated by a number of beauty websites and has the prospect of entering the next rounds of Miss Universe 2020.

Legend has it that the profession of making rice paper in Luong, Do Luong, Nghe An provinces has been passed down through generations in the village. Up to now, the age of the craft village is more than 300 years. Previously, Vinh Duc craft village was located in Lien Son commune, until 1989, Lien Son commune merged with Do Luong town. In 2005, the People’s Committee of Nghe An province recognized this place as Vinh Duc rice paper production village. The oldest person making rice paper here also does not know when the origin of this craft village was. They only remember that they were handed down by their grandparents and parents how to make the best rice paper. To make a delicious rice cake must go through many stages. The feat from selecting raw materials to processing and manufacturing. Raw materials usually use rice with little plasticity, commonly used rice is Khang Dan 18, plain rice to coat cakes. After soaking the rice for one night, the rice is cleaned and the grit is then ground into a powder, mixed with black sesame. To increase the delicious taste, people add pepper, crushed garlic, mixed with rice flour. This is also the secret to making the unique taste of Do Luong rice paper. The flour mixture, after being mixed well, will be coated with a thin layer on a griddle made of cloth, on a pot of boiling water. When the rice paper is cooked, it is gently spread on the cork grid to cool before drying. When drying the cake, about every 2 hours, the cake will be turned over once to dry evenly. If it is very sunny, you have to watch the cake, turn the cake often because it is too sunny, the cake will be hard and curved, not good looking and difficult to bake. After drying, the rice cakes will be baked on a hot coal stove or fried in oil. Bake so that the cake expands evenly, bringing up the strong aroma of pepper and garlic, the fleshy taste of rice flour, and black sesame. In 2017, Do Luong Banh Da was granted an intellectual property certificate. Currently, Vinh Duc craft village has more than 100 households producing rice paper all year round. Every house is busy, red with fire. The fragrant smoke from the baking spread over a large area. Although the rice paper is small, it has become an unforgettable home taste for many people in Nghe An.

Illustration. Referring to Nam Dinh without mentioning banh xiu pao is indeed a huge omission. It is known that banh xiao originated from the Chinese people. Xiu Pao is a cake with a thin crust like a baked mooncake, but softer and more fragrant. The filling includes char siu meat, eggs, flour, a little bit of pork fat and some typical spices of Nam Dinh people. From the outside of this cake, you might mistake it for a fried dumpling, but it’s not. After being fried in hot oil, each piece of hot banh xiao is crispy in the mouth, the aroma of the cake mixed with the aroma of meat makes it difficult for visitors to resist. Nam Dinh beef noodle soup Nam Dinh beef noodle soup has become a famous brand throughout the country, wherever one goes, one can see a pho restaurant with the famous Nam Dinh beef noodle brand. If Hanoi beef noodle soup is attractive because of the full look of ingredients, Nam Dinh beef noodle soup is attractive by the way it is processed with pho broth and beef. Talking about the heirloom recipe for Nam Dinh beef noodle soup, there is no universal recipe, because beef noodle soup here is cooked according to each family’s own recipe but is very attractive to visitors, “easy to get addicted to”. “. In most of Nam Dinh, people make pho and pho broth according to the traditional recipe, the noodles are soft, the pho broth is sweet and bone-flavored, and each piece of beef is fresh and not chewy. All blend together to form an extremely attractive and wonderful traditional pho flavor. Nam Dinh beef noodle soup makes visitors want to eat again but do not want to return. Little sticky rice Come to Nam Dinh, definitely enjoy a bowl of sticky rice at Hang Sat, this place is known as the best sticky rice restaurant in Nam Dinh. Sticky rice consists of white sticky rice served with char siu meat. The sticky rice here is extremely delicious with fluffy, bouncy sticky rice seeds, the meat is braised soft to melting plus the gravy is extremely rich. The fragrant plasticity of glutinous rice, the sweet flesh of sausages and char siu meat plus the spicy and rich taste of the sauce will make diners almost want to rub the delicious taste. Candy Doi It seems that candies are sold all over the North, but few people know that this snack originated from Nam Dinh. People call this candied sausage probably because its appearance is easily associated with the dish that the North people love so much. The ingredients to make this candy include: peanuts, sugar, malt, vanilla, but to make delicious sausage is not a simple thing. All thanks to the ingenuity and meticulousness of the candy maker. Longan Cake Longan cake is also one of the famous specialties of Nam Dinh that people often bring back as gifts. Hearing the name Banh Long, many people will think that this is a cake made from longan or longan fruit, but Longan cake is made from the famous yellow-flowered female rice of Nam Dinh. It looks easy to make, but in reality, making a delicious batch of cakes takes a lot of effort. From glutinous rice, chicken eggs, sugar and pork fat, through the skillful hands of the processor, round cakes, small and beautiful, like longan and golden in color.

Pork is considered a basic ingredient of Asian cuisine. In many ways of processing, roasted dishes win the hearts of diners. To have a crispy, fatty and delicious finished product from the outside to the inside, the selection of meat is very important. The most standard is the meat in the lower belly of the pig, not sticking to the ribs, with 3-5 layers of fat and lean, all thin, alternating. You should only choose three with good elasticity, light pink flesh without hematoma or spots like rice grains. Pork is washed, slit diagonally across the width and evenly spaced about 2 knuckles. – Lemongrass, onion, garlic, pepper, chili, fine salt, anise powder, vinegar. Lemongrass is smashed, garlic is peeled and chopped. Marinate the ingredients with anise powder, fine salt, and pepper and rub well to infuse the meat with spices. Turn the meat upside down and use the applicator to prick the skin continuously. This step helps the pork when grilled to have a crispy skin, soft and succulent inside. Massage with vinegar so that the pork is cooked evenly and beautifully. – Crushed lemongrass, minced onion and garlic. If you eat spicy, you can sprinkle more fresh chili, paprika or dried chili. Roll meat and ingredients and secure with wire before grilling. Note, this operation needs to be done tightly and evenly so that the meat is round. Dishes after being marinated and fixed can be boiled, but the option of baking or roasting creates a different, crunchy and strange flavor. Hang the meat in the coal bowl, at 220 o about 45 minutes and then rotate, leave for another 45 minutes to cook evenly, crispy skin. Housewives can try roasting meat in an oil-free fryer, just regularly check with a sharp stick until the meat is crispy enough. When the meat is cooked, take it out and let it cool for about 15-20 minutes, cut it into small pieces about 1 cm and enjoy. The finished product still retains its softness and is not dry inside. Meat dishes can be served with rice vermicelli or rice paper rolls, adding a cup of chili garlic fish sauce or chili salt. PV (St)

With available ingredients and a few simple steps, housewives were able to make the perfect beef sauce for family members. The beef dish with wine sauce is said by Phuong Ruby Cherry to be very simple to cook, but the children are “in love”. My family often eats beef with wine sauce with bread, or cooks delicious shrimp noodles. The aroma of cinnamon, the sour taste of tomatoes mixed with the mild acrid taste of the wine sauce mixed with the soft and aromatic taste of beef makes the children enamored. To make beef with wine sauce to change dishes for the whole family, housewives can refer to the recipe below by Phuong Ruby Cherry! Resources: Ribs: 1000 gr Tomatoes: 4 Ketchup: 1 tablespoon Wine (red): 3 tablespoons Bay leaf: 3 small leaves (replace 2 branches of star anise, 1 branch of cinnamon) Onion: small bulb Ginger, onion, garlic, coriander Spices, turmeric, pepper, sugar. Making: Step 1: Prepare and deodorize beef Wash the beef, put it in a pot of cold water (water covers the beef) and then put it on the stove to heat up (not boiling). At this time, the surface of the meat will heat and condense, making the smell in the meat reduce. This method should only be used for beef dishes cooked, stewed, cut into large pieces such as beef with wine sauce… Or you can cut the beef and then blanch it in boiling water with a few pieces of crushed ginger. Step 2: Marinate the beef Marinate the meat with spices, sugar, turmeric, pepper, 1 tablespoon wine from 30 minutes to 2 hours. Step 3: Stir-fry beef Put the oil in the pan, add the garlic and fry until fragrant, then add the beef and stir-fry until the meat is firm. Step 4: Cook the tomatoes Take another pan to fry the onions until fragrant, then add the tomatoes and cook until soft, then mash them with a fork. Step 5: Cook beef with wine sauce Add water to the beef pot, bring to a boil and skim off foam if any. Then add in the sautéed tomatoes. Put bay leaves in, turn down the heat, keep simmering until the beef is tender (the water is dry, add more boiling water, simmer until the meat is tender, the better it is). Finally, add ketchup, add 2-3 tablespoons of wine, cook for 1 more minute and then add finely chopped coriander. Add seasoning, seasoning to taste and then turn off the heat. Good luck!

Lach Bang Temple (Hai Thanh Ward, Nghi Son Town). If you are a tourist who likes to wander around the caves and alleys of the sea village, to see and feel the rhythm of life or the beauty of daily life, which is somewhat obscured by the economic life. huh; then Nghi Son peninsula, Ba Lang – Hai Thanh (Nghi Son town), or Trieu Duong village (Sam Son city), Diem Pho (Hau Loc) are interesting suggestions. Life on the Nghi Son peninsula is like a black-and-white film opposite, in the midst of busy and noisy factories and seaports; with one side is the time-stained silence of ancient relics such as Tinh Hai fortress, Ong Ninh citadel or Wash Ngoc well associated with the tragic love story of My Chau – Trong Thuy. Economic development reflects the increasing material life, full and well-off; and parallel with it is the culture or spiritual life – beliefs and spirituality expressed through the cultural heritages that are still respected and preserved by the people here. The “fairyland” has both the needle and the deposition of that ancient spirit, truly precious. Because, it is easy to make people want to slow down a few beats, to see the beautiful scenery and also to let the soul be less in turmoil, when life is full of worries. Not far from Nghi Son is Hai Thanh – a cultural space imbued with maritime nuances. When it comes to Hai Thanh, people often mention the profession of going to the sea or the famous fish sauce making profession with the name Ba Lang. But behind the somewhat hustle and bustle of economic life, is an attractive “fairyland”. Because it’s rare in any estuary land where the livelihood and spiritual life have such harmony. The houses are closely packed with narrow aisles; Boat docks, craft villages, and small markets that seem noisy… strangely “fit” with the quiet, quiet appearance of temples and shrines. In Hai Thanh, there still exists a system of very diverse historical and cultural relics running along the slopes of Do Xuyen mountain and Ba Lang Catholic Church, which is famous for its outstanding architecture and art. Along with that, in the cultural space of Hai Thanh, there is also a treasure of unique intangible cultural heritage, the most prominent of which are typical folk festivals, cultural-historical festivals, such as: Quang Trung festival, Do Xuyen village festival and traditional brush swimming festival. Then, once coming to Hai Thanh for a festival, visitors will partially understand the so-called balance and harmony between the material and spiritual life in the traditional sea village. Between the busy streets and the hustle and bustle of the tourist town of Sam Son, the slow and somewhat calm life of Trieu Duong beach village can be likened to an interesting “variation”. Trieu Duong – the name on the face of the word is the morning water, but its deep meaning is a picture of beautiful, beautiful nature. The historical capital formed the land, so the village was as arduous as the daily life of fishermen facing waves and storms; However, the existence of Trieu Duong village is associated with Sam Son strip to this day, which is the pride of every resident here. The village is famous for cattle weaving, even the fishing net of Trieu Duong residents was once considered the most unique in the North. In particular, there is an opinion that Trieu Duong village keeps the cattle weaving technique a secret, with strict conventions and prohibitions from spreading it out. Normally, only boys in the village were taught the craft, and it wasn’t until 1955 that the technique was widely circulated. Also because of the traditional profession, since ancient times, Trieu Duong village has worshiped Ba Trieu – the ancestor of ox weaving and held Ba Trieu ball procession festival on the 10th day of the second lunar month every year. Trieu Duong village festival, along with many traditional festivals preserved and handed down by Sam Son residents to this day, has contributed to creating the appearance of a Sam Son that is both modern and ancient hidden in its beauty. culture – unique spirit. National Intangible Cultural Heritage of Diem Pho Bridge Festival. Talking about the “fairyland” of Thanh Hoa sea but forgetting to mention Diem Pho is really a big omission. But if you only know Diem Pho in the somewhat irritating scene of houses like wedges and the vibrant rhythm of life on the docks under the boat, it is also somewhat one-sided. Because there is a very different, very peaceful and meaningful Diem Pho of a coastal village imbued with the sea nuances of Thanh’s sea. Looking at the map, Yan Pu is like a funnel to absorb and store the wind. Perhaps also because of that special location, the characteristics of the population and culture of this land are also somewhat different. Because, mentioning Diem Pho is referring to a very special spiritual – spiritual – religious life. For centuries, the people here have been diligently clinging to the sea to find a livelihood and also from the sea, they have created an extremely rich and valuable cultural space, reflected in festivals, beliefs, customs, performing arts and the architecture of temples and pagodas. In particular, the Cau Ngu festival in Diem Pho village – one of the biggest, most profound and sacred festivals of the inhabitants of Hau Loc coastal area in particular, and Thanh Hoa in general. With its great and irreplaceable values, the Diem Pho Cau Ngu festival has been honored as a national intangible cultural heritage. And yet, Diem Pho still has a very unique complex of Nghe – pagoda – palace – shrine. Because the harmony of many types of architecture in a common space has reflected honestly and deeply the very open, unsophisticated view of the residents here on beliefs and religions. The tangible cultural heritages are very specific and rich in value; customs, or forms of religious activities, reflecting the history of formation, the process of existence and social characteristics; system of folk knowledge or rich experience treasures of fishermen… All those elements imbued with marine culture are fully reflected, truthfully, vividly, and conspicuously through these “regions”. “fairy” sea, waiting to be discovered by tourists, through tours to experience marine culture – who knows, will be built in the near future.

Ingredients of braised pork with pepper 300g pork belly
Red onion, garlic, chili, green onion
Water color
Spices: Pepper, sugar, monosodium glutamate, fish sauce How to make braised pork with pepper Daily delicacies: Braised pork with pepper. Buy meat, wash and cut into pieces. Red onion and garlic peeled, smashed, chopped. Scallions cut roots, wash and finely chop. Chilli washed, finely chopped.
If you don’t buy colored water, you can win by adding 3 tablespoons of sugar to the pot, turn on low heat, stir until the sugar turns brown, then add 1 cup of water, stir well. Continue stirring with your hands until the water is similar, then turn off the heat, let it cool, put in a separate bowl.
Put the sliced ​​meat in a marinated bowl with 1 teaspoon minced garlic, 1 teaspoon seasoning, 1 teaspoon sugar, 1 teaspoon fish sauce, 2 tablespoons color water, 1/2 teaspoon pepper, and chili and mix well and marinate for about 30-60 minutes.
Put the pot on the stove, heat up 1 tablespoon of cooking oil, then put the marinated meat on the island with medium heat, and cook until the meat is hunted, then reduce the heat. Stir the meat until it thickens. If you like to eat water, you can add a little more water.
Braise until the gravy is thickened and the meat is hunted, sprinkle with pepper and then turn off the heat. Ladle the meat onto a plate sprinkled with green onions and enjoy.

Illustration. Resources – Chicken: 1 chicken – Rock sugar, soy sauce, dark soy sauce, cooking wine, sesame oil – Ginger, garlic, star anise, cinnamon, dried onion How to cook soft, delicious chicken with irresistible taste To cook delicious chicken, you need to perform the following steps: – Step 1: + The chicken is cleaned and then placed in a large pot. + Add soy sauce, black soy sauce, cooking wine, rock sugar, ginger, garlic, star anise, cinnamon, and dried onions to the pot and then use your hands to spread the spices into the chicken. + Marinate the chicken for about 3 hours so that the chicken can absorb the spices when eating the chicken will be richer and more attractive. – Step 2: + After the chicken has absorbed the seasoning, you lift the chicken into another pot and pour the chicken marinade into it, then pour the ginseng water to cover the chicken. + Bring the pot of boiling water to a boil, being careful not to let the boiling water overflow. When the chicken pot is boiling, turn down the heat and turn the chicken over about 20 minutes later. + Don’t forget to sprinkle the broth all over the chicken regularly so that the meat will be soft and fragrant with all the spices. Cook the chicken for another 15 minutes, then turn off the heat. To make the meat tender, you should let it rest for about 15 minutes before taking it out. Cool chicken, cut into bite-sized pieces. Note, a lot of women cut chicken when it’s hot, leading to unsightly broken pieces of meat. Tips to choose good raw chicken to avoid buying poor quality chicken – Pay attention to the color of the meat With pre-slaughtered chicken, you should observe the change in color on the piece of chicken. You should choose the part of chicken that is still bright pink, avoid choosing gray meat because this is the time when the chicken is spoiling. – Smell the chicken As we all know, spoiled raw chicken often has a strong smell, so with chickens that have a slightly sour smell, even a pungent smell like ammonia, it is best not to choose to avoid affecting the health of the whole family. family. – It is recommended to check the chicken by hand To know if the chicken is fresh, you should touch the meat to check. In case the chicken is viscous with an unpleasant smell, it should be discarded because the meat has been spoiled. Hopefully, with the above special recipe for boiling chicken and the above tips for choosing super standard chicken, it will help you have delicious chicken dishes for the whole family. Good luck!

-Mikko dumpling dough (available with yeast): 400 grams. – Fresh milk without sugar: 150ml -250 gr lean shoulder meat (remove skin and fat) -Char siu seasoning package -100 grams of Mozzarella cheese Processing: -For lean shoulder meat marinated with half a packet of char siu seasoning for 2-3 hours and then grilled or fried. Cooked meat, diced, mixed with the remaining marinade, put on the stove to boil until the water thickens. Let cool. -Fresh milk is kept at room temperature or heated to about 30-35 degrees and then mixed with the available yeast bag. -Prepare a large bowl, mix milk with yeast and flour and 2 tablespoons of cooking oil, knead the dough for about 20 minutes. Cover the dough with cling film and let it rest for about 50 minutes. After incubation, the dough will expand 3-4 times, use your fingers to press the dough to release air, put it on a flat surface and then knead it again. – Divide the dough into equal portions. Roll each part into a round shape and then flatten it with your hand to make the dough surface bigger, the easier it is to put the filling inside. A spoonful of char siu filling with 1 piece of shredded cheese in the middle and then wrap the cake. – Under each cake put a piece of clean paper so that the cake does not stick to the steamer. Incubate the molded cake for about 10 minutes before steaming. -Steamed the cake for 10 minutes is the cake is cooked (do not steam for longer than 15 minutes to avoid the cake being called). Wait for the water to boil, then put the cake into steaming and do not open the lid during the steaming process. The finished products we get are cakes with a soft, fragrant crust, rich and fragrant char siu inside, mixed with fatty leopard cheese, the more you eat, the more mashed. Minh Hoa (th)

Duran’s husband, Gökhan Gündüz, hastily recorded a “virtual living” moment for his wife. They only have 12 minutes to visit this helipad for free, so everything has to be rushed. The main purpose of the trip to Dubai is to upgrade Duran’s 608,000 followers personal page. So they have to have as many good looks as possible. Over the past few days, the couple has posted photos of going golfing, dining in a restaurant, relaxing at a hotel… The Dubai lifestyle flooded on personal page helps Duran gain more followers and dream of one day. Experience the true luxury life. Dubai has become a “paradise” for social media stars. Photo: Instagram. “She’s showing off her lifestyle in Dubai, to appeal to people. Not only Busra, Dubai is also benefiting from that,” Gündüz told The Guardian . Once a small barren land on the edge of the desert, Dubai has become a magnet for social media stars, dubbed “Instagram land” in recent years. With the rise of hotels and luxury brands eager to use social media as cheap advertising, Dubai has become the birthplace of the “elite” in the cyberspace, a contingent of influencers. Constantly increasing the number of followers. “How many followers does she have?” At the Falcon Helicopter Tours office, owner Captain Husam Gamal called an employee over to check Duran’s registration information. “Who is she? How many followers does she have on Instagram and what will she post?”, he asked. “In this world, social media, followers are everything,” Gamal emphasized to employees. The symbiotic relationship between Dubai’s influencers and local businesses is evident. A trip to Dubai is a must-have in an Influencer’s profile. Photo: Instagram. Influencers need visuals, while companies like Gamal’s see influencers as a necessary part of their advertising strategy. However, the company can be in trouble if it chooses the wrong people. They must ensure that the things shared by the Influencers will bring a positive image to the company in particular and the city in general. According to the The Guardian , in Dubai, nothing is natural or random. Everything is consciously built to ensure “Instagram aesthetics”. From smooth high-rises to undulating oases, cafes and fast food restaurants are all created to drive online consumption. Dubai’s mistake The rise of the Influencer generation has brought Dubai many benefits: stimulating tourism, economic growth and creating the first successful “post-oil economy” in the Middle East. However, behind that flashy shell, Dubai is now stuffy and there is not much room left. High-rise buildings obscure popular residential areas, but they are only used as backgrounds in virtual live photos online. Jim Krane, author of the book OLD ity Of Gold: Dubai And The Dream Of Capitalism , said: “Branding business is a high-risk strategy, as this year’s failure of Dubai to Covid-19 proves it. It’s bad luck to be a party spot in the middle of a global pandemic.” . Built on the illusion of unlimited passion, Dubai transforms itself into a “parallel universe” as other countries grapple with the pandemic. The image of playing and partying despite Covid-19 helped this place get more visitors, but soon had to pay the price because of their laxity and subjectivity. Dubai made the mistake of “dropping the door” for tourism during the epidemic season. Photo: Wallpapers. Since last July, Dubai has allowed visitors from all over the world to enter, as long as they have tested negative for Covid-19. European tourists trying to escape the cold winter and strict lockdowns against Covid-19 at the end of last year flocked to the beautiful Middle Eastern city. However, just a few months later, the infection rate here quadrupled. At that time, bars and clubs remained open late to attract tourists. The UAE is determined to maintain its tourism-based economy despite criticism from the European media. After detecting cases linked to travelers returning from the UAE, Denmark suspended flights to Dubai while Germany imposed stricter entry checks. From the end of January 2021, the UK has re-imposed a complete ban on flying with Dubai and removed the city’s name from the list of “tourist corridors”. According to the CNBC This ban could cost Dubai’s hotels and resorts about $47 million per month.

Peaceful life in Phuoc Tich village (Photo: Lam Phan/Vietnam+) Phuoc Tich ancient village is located in Phuoc Phu village, Phong Hoa commune, Huong Dien district, province Hue . According to some historical documents, this village was formed in the 15th century. The name Phuoc Tich It means wishing that the people in the village will accumulate many blessings to leave for the next life. What makes Phuoc Tich village special is the system of ancient houses and traditional garden houses from the past. Currently, in the village, there are about 117 households, with nearly 30 old houses (including 10 churches, the rest are mostly typical ruong houses of Hue). In which, there are 12 houses ranked with special value. Interestingly, the houses all have a large garden, separated by rows of neatly trimmed tea. Besides the unique ruong houses, ancient and majestic worship works, Phuoc Tich ancient village has a traditional profession of making ceramic extremely special. Products created from Phuoc Tich pottery village in the past have become precious products dedicated to giving to King Nguyen Dynasty. True to the meaning of the name of the village, generations of people here continue the tradition left by their fathers. From generation to generation, they still work hard and creatively to create great values ​​for the village. The unique ancient architecture, the cultural features of the clans, villages, and craft villages have created a bold cultural beauty of the central region.

The ceramic pot has a special shape with a high and pointed lid, which helps the food to be cooked by steam, without losing nutrients. This pot is quite common in Moroccan cuisine. “Chawan” is the name of a traditional cup used to drink tea in the “land of the rising sun” Japan. The characteristic of “chawan” cups is that they make the user feel comfortable when drinking, holding, holding and can keep the temperature for a long time. is a type of traditional bowl for making and drinking tea. Chawan has many different shapes, sizes, materials and is quite sophisticatedly crafted. Dolsot is the name for the stone bowl, which can keep food amazingly hot. This bowl is mainly used to prepare mixed rice dishes, raw beef and eggs can be cooked as soon as they are placed in the rice bowl. If you place this special bowl directly on the table without any protection, you may damage the table. Bamboo steamer is popular in Asian countries, but in the West it still brings a lot of fun and curiosity. These steamers have the advantage of being environmentally friendly, do not burn food and you can enjoy the food right after it has been steamed without having to use too many dishes. This pear-shaped cup is widely used in Azerbaijan and Turkey. It has the interesting advantage of keeping hot drinks underneath without helping the user to burn their hands. Raclette is the name of the famous Swiss cheese dish and is also the special name of a special tool that helps cheese to melt under a large pan of food. One of the famous specialties of Spain is Paella rice, which is made from roasted rice and seafood. The pan is not deep but has a large diameter that can serve the whole family. Italy, the country of pasta, is very popular with these noodle machines. Even this machine is cherished and cherished as an inheritance gift from generation to generation.

Singer Maren Morris Maren Morris attracted the paparazzi from her dress. Singer Carly Pearce wore a split dress, showing off her slim legs on the red carpet. She wore a Monique Lhuillier dress and matching heels chosen by stylist Anita Patrickson. Singer Carly Pearce Singer Carly Pearce shows off her trophy after the awards ceremony lễ The beauties showing off their slim legs on the red carpet also have Ballerini. She chose a jade green dress, with a high slit. This beauty also temporarily highlights with a mask and shoes of the same color. Singer Ballerini Masks of the same color Singer Ingrid Andress chose for herself a baby sweater, showing off her slim, sexy bust. Singer Ingrid Andress At this year’s ACM, singer Luke Bryan won the “Entertainer of the Year” award but could not come to receive it because of Covid-19. Thomas Rhett and Maren Morris won male and female singer of the year, respectively. Chris Stapleton won the “Album of the Year” award.

Fried rice husk shrimp Rice husk shrimp is also known as riu shrimp, seaweed shrimp, gull shrimp or copper shrimp… This is a small species of shrimp, light green or white, transparent, proliferating naturally and sweetly aromatic. Some delicious dishes to mention are fried rice husk shrimp with coconut milk, making papaya salad, fish sauce, rim or cooking vegetable soup. In Ho Chi Minh City, the flavor of rice husk shrimp in the fried version also gives diners a new experience. Address: 79th Street, District 7 Price: 120,000 VND Business hours: 17-23h Diners use green vegetables to roll fried rice husk shrimp and dip it in chili fish sauce. Photo: Onghoangtrasua. Diners commented: Onghoangtrasua: “Waiting time for fried rice husk shrimp is about 15 minutes. The shrimp is rolled with fried flour and shredded taro. The dish is golden in color, crispy. Diners enjoy it with raw vegetables, dipped in dark chili fish sauce. taste”. Noodles with fish sauce Bun Mam originated from Cambodia, cooked from beef sauce. When imported to Vietnam, the noodle dish stands out with the broth flavored with fish sauce or fish. Crispy roasted pork, shrimp, fresh squid or chewy fish cake are the ingredients that contribute to creating a rustic and strange version of cuisine. Diners enjoy noodles with split spinach, lily stalks, bitter vegetables, banana corn … Address: Khanh Hoi, District 4 Price: 67,000-80,000 VND Business hours: 9-21 o’clock Bun mam has a typical flavor from Linh fish sauce and choke fish. Photo: Ntnamhair. Diners commented: Khiem Nguyen: “Delicious vermicelli, you should choose a regular bowl because the special type is not too impressive, the price is much different”. Vo Trang: “A bowl of shrimp, squid, fried spring rolls, chili rolls, roasted pork, vermicelli and vegetables. The broth is not really rich. Fried rice is the best ingredient in the bowl of vermicelli. The price is high compared to the quality. Quantity of dishes. The plus point is polite staff, clean space”. Fish sauce hot pot, islet hot pot Islet hotpot, mam hot pot cooked in the Western style are the dishes that attract Saigon cuisine followers. The restaurant uses a pot with a coal-fired tube in the middle, which is like an island, a mound of earth floating in the surrounding water. In addition to the main ingredients such as meat, fish, shrimp, squid, okra, mushrooms, diners enjoy hot pot with chili fish sauce and bitter vegetables, light vegetables, rice balls, tubs … Address: Nguyen Xi, Binh Thanh District Price: 159,000 VND Business hours: 16-22h The islet hot pot has a coal burner in the middle like a mound floating in the water. Photo: Samlacareview. Diners commented: Hoanglamfoodie: “Cu Lao hotpot has a flavor of bar water, a variety of ingredients including pork, heart, liver, duck gizzard, shrimp … You can choose noodles or instant noodles. The price is quite affordable”. Hieu Ng: “The fish sauce hot pot is full of noodles, vegetables, beef, seafood and 3 pieces of howling fish are available in the pot. The broth is a bit salty, the seafood is not too fresh but edible. The shop is easy to find, free parking. fee, fast service. Clean space, indoor and outdoor seating.” Pancakes The Western version of banh xeo is usually large in size, served with a variety of vegetables and dipped in sweet and sour fish sauce. The following restaurant is an ideal rendezvous for you to sip pancakes with a thin and crispy crust, folded in a semicircle. Rich ingredients include shrimp, meat, squid combined with enoki mushrooms… depending on the customer’s choice. Address: Dien Bien Phu, District 3 Price: 50,000-60,000 VND Business hours: 15-22h Western pancakes are large in size, served with a variety of vegetables. Photo: Caoduongtamlinh. Diners commented: Leosnak: “The restaurant is crowded but quite clean. The cake is delicious, the sauce is rich in flavor, the crust is not too much oil. The highlight is the green vegetable tray in the West.” Your Little Penguin: “Pretty big pancakes, crispy, thin crust. Priced mixed cakes, enoki mushrooms, shrimp, squid, meat, green beans and eggs, fatty panther taste. Reasonable price, free parking. “. The satay noodle dish of the western river region This special noodle dish requires sophisticated processing, combining many spices together to create a delicious and irresistible final product.

The music scene revolves around the phrase “Gucci” like “ Gucci Gang “,” Green Gucci Suit “, Gucci Flip Flops “… Being used at the BST launch show shows that Gucci is not only an influential brand in the billion-dollar fashion industry, but also contributes a significant part to trendy Pop culture. Above all else, Creative Director Alessandro Michele wants to honor the horse’s mythology and the fashion house’s 100-year heritage. In the release of the Gucci Aria BST over 15 minutes long, bearing the hallmarks of the 90s, classic retro-oriented outfits appear extremely generous and powerful one after another. Of course, if merely praising the 100-year heritage value of the Gucci fashion house, Alessandro Michele will perform this commemorative collection by himself. “ I have woven Gucci’s riders’ world out of ancient mythology. I also uplifted the sensuous beauty of the once Marilyn Monroe icon and the enchanting glamor of an ancient Hollywood capital. And I also broke the shyness and discreetness of the bourgeois style as well as the men’s custom of tailoring to become softer and more defiant. “Gucci’s Creative Director confided. The colleague who helps Alessandro Michele take the creations of this 100th anniversary collection to new heights is none other than close friend Demna Gvasalia, Balenciaga’s Creative Director. For Michele, he did not call this a handshake or a special capsule collection, but rather an opportunity to “penetrate and transform” Demna Gvasalia’s un-stereotypical creations. His ambition is expressed through fashion items that cleverly combine the iconic designs of Balenciaga under Demna Gvasalia with the iconic designs of Gucci. For example, Balenciaga’s bell-shaped suits follow Gucci’s brown-black palette, Balenciaga’s renowned Knife boots have changed their look impressively on the GG Supreme and Gucci Flora motifs. bearing the hallmarks of the 60s, or Balenciaga’s Hourglass bag, which is hunted by women, now appears with the unique GG logo version … promising to “sell out” as soon as the sale starts. Check out 94 gorgeous outfits in the Gucci Aria Collection by Alessandro Michele and Demna Gvasalia. Below is the full showcase of the BST Gucci Aria in a retro classic style. Perform: To Hoang Bao

Japanese rice balls for astronauts to the International Space Station Onigiri rice ball in Japan is one of the dishes with bold unique culinary culture of Japanese people. Even when Japanese astronauts on a mission on the ISS International Space Station, in zero gravity, they bring this dish with them but with a more special preparation. Japanese rice balls created by the Japan Aerospace Exploration Agency JAXA and Onishi Foods to prepare nutritious, easy-to-carry meals for astronauts in extraterrestrial environments. Since these astronaut rice balls are available in the Japanese market, there is an opportunity for everyone to know about food for astronauts on the ISS International Space Station in zero gravity. force. There are instructions for use on the back of the rice ball package Desiccant bag inside the rice ball package The product is called Space Onigiri, which makes special rice ball product without cooking it. The steps to do include tearing open the package, taking out the moisture-proof bag, filling the bag with water to the dotted line and shaking about 20 times, then waiting. Basically rice is hydrated, you can use cold water or boiling water. Rice ball can be eaten after 60 minutes. The resulting product is the plump rice with a bit of salmon. For the convenience of handling and enjoying the food, the user will cut the dotted line to create a triangle. Smart design from the product helps users to always be clean, have a beautiful shape as well as easy to eat. Ingredients rice ball has more salmon with enough nutrients Space Onigiri can be stored for one year, without refrigeration. Each meal costs about 378 yen, equivalent to about 80,000 VND. Currently, Japanese astronaut Hoshide Akihiko is the only person working on the ISS International Space Station. Recently, Hoshide Akihiko was selected as the commander of the space station and will assume the position for about six months. Astronaut Hoshide Akihiko is the second Japanese to command the ISS station, before that, Mr. Wakata Koichi held the position in 2014.

Serving 3 people 1. 200g live rolls 2. Ground meat (lean and fat) 300g 3. Purple onion 2 bulbs 4. Garlic 1 bulb 5. Lemongrass to marinate 1 tree 6. Pepper 1 teaspoon 7. oyster oil, cooking oil, cashew oil each 1 tablespoon (15ml) 8. Unroasted sesame seeds and flour each with 1 tablespoon (15g) 9. Lemongrass to bake with 10 plants meat 10. Raw vegetables, optional 11. Noodles with optional dishes 12. Dipping sauce Water, fish sauce, sugar, lemon, garlic, chili, chopped pineapple, pepper 13. Rice paper 1 file Mix well the mixture of raw spring rolls, ground meat with shallots, garlic, lemongrass, pepper, oyster oil, cooking oil, cashew oil, and sesame seeds. Then add the flour and continue to mix well. Lemongrass trees wash, remove the bark and cut short. Then hold the meat on each citronella tree. Put spring rolls in an oil-free fryer, set at 165 o C for 15 minutes. If your pot does not cook on both sides, turn the spring rolls over after cooking for about 10 minutes. * Mix the sauce with the ingredients: Water, fish sauce, sugar, lemon, garlic, chili, chopped pineapple, pepper and seasoning depending on taste. With raw vegetables you can choose lettuce, coriander, mint, basil … as you like. Don’t forget to combine it with chopped carrot, cucumber and serve with fresh noodles too! Arrange herbs, arrange vermicelli, and finally spring rolls on rice paper. Roll it all up and dot the sweet and sour fish sauce, sweet and mildly delicious. PV (St)

Fish brought back is incubated with salt, sun dried. (Photo: Bich Ha-Thu Hoai / Vietnam +) Sa Chau village, Giao Chau commune, Giao Thuy district, Nam Dinh in the past is famous for its craft fish sauce traditional crafts. Not yet at the village gate, the smell of fishes rising and fragrant, jars and bottles of honey-colored fish sauce excite anyone passing by. The profession of making fish sauce in Giao Chau has been around for hundreds of years, originating Sa Chau village , the Catholic village of Sa Chau. Because the production is 100% by hand, the processing stage is extremely meticulous. The ingredients used are mainly scallop fish, pompano, and juvenile shrimp, which are still fresh, not chilled, not crushed, and must choose the time when the fish are the most fatty to process. People here divide the weather into two seasons, the dry season and the rainy season. The dry season is the production season, the middle time of the year, while the beginning and the end of the year rains a lot, they spend time to sell. Salt seeds are also selected meticulously, meticulously, the salt purchased in the last season of April to the end of May, the salt leaves any seeds into that grain, the white shade. In particular, salt needs to be in storage for more than a year before it can be used to get rid of its acrid taste. The recipe for making handmade sauce here is also more elaborate than in many other places. On average, each fish nest is marinated with 1.2-1.3kg of salt for six consecutive months to crush the fish completely, then pass the bamboo basket lined with cloth to squeeze out pure fish sauce. One stage in the process of making Sa Chau fish sauce. (Photo: Bich Ha-Thu Hoai / Vietnam +) Fish sauce is poured into thin aluminum plates, continued to be exposed to the sun so that white salt streaks float on the water surface. The fish sauce spread throughout the yard, sunlight shines through, the scent faintly. But because fish sauce cannot be sticky with water, people must cover it up carefully every day. The job of making fish sauce looks leisurely, but it is actually extremely hard. As long as the batch of marinated fish is not delicious, or to get caught in a rain, it will be considered as the effort of marinating the fish for months. Ms. Mai Thi Ty, a longtime fish sauce maker in the village, shared: “In the old days, when the elderly were hungry, the elderly made the fish sauce very salty, now we eat less salt, it is more difficult to preserve but the quality is still fragrant The traditional fish sauce in Sa Chau is only dried in the sun, not cooked, allowing the sun to slowly absorb the taste of heaven and earth. But making fish sauce is also very precarious, the fish cannot meet our needs, sometimes the fish is delicious but not sure to dry, or many families take the same batch of fish but have a good home. Partly fish, but also in the hands of people meticulously. Fish sauce each house has its own secret, not making superficiality, will reduce the prestige of the whole village. ” Currently, Sa Chau fish sauce is famous and supplied to many provinces across the country such as Dien Bien, Son La to southern provinces such as Ho Chi Minh City, Tay Ninh. Concerns with traditional jobs On average, one ton of mackerel can get 300 liters of fish sauce with a very dry formula. Sa Chau fish sauce also has many types, if it can be dried in the sun, the fish sauce is the most delicious, the price is stable, and if sun drying is not guaranteed, it must be sold at a cheaper price. Therefore, currently there are not many descendants’ class following the profession. That is also the concern of many people making sauces for many years. Ms. Nguyen Van Hai said that fish sauce here is made 100% by hand, through more stages, the filter is finished, dried, then dried again. If the fish sauce is semi-industrial, it will be finished with color, anti-rot. All flavors are natural, sun-dried to absorb from the outside into, naturally, the fish sauce is calming. When drying, it is necessary to be close to the sun, drying just enough 3 sun, but 4.5 sunshine will not fragrance anymore. Above all, making fish sauce depends on the weather, a little mistake is broken immediately, so it is so hard, children and grandchildren do not want to follow the profession. ” Sa Chau fish sauce is made 100% by hand, through many more steps, the filter is finished, dried, then dried again. (Photo: Bich Ha-Thu Hoai / Vietnam +) Sa Chau fish sauce, although famous, is facing the danger of fading. The number of customers who order mainly know through referrals, patrons or come to buy places by themselves. Many families also choose to work part-time jobs while waiting for fish sauce such as cooking wine, making shrimp paste, making tapioca flour and turmeric. This is also a way to have additional jobs while waiting for fish sauce, while earning additional income. Ms. Hai added: “My village fish sauce is bought by people by themselves, and my house doesn’t have any billboards. Now the most important is the need for young manpower. Now people follow on the mass media, I know but cannot transmit, cannot spread. Like me, despite having a reputation for making delicious fish sauce, the future has yet to find a successor. Currently, Sa Chau village has about 30 households producing and processing fish sauce, of which 10 are large-scale producers. The fish sauce production and processing households here are granted food safety certificates by the Sub-Department of Agriculture, Forestry and Fisheries of Nam Dinh province. The life of the people in the fish sauce village is hard, but everyone is familiar with the smell of sea fish sauce, everyone is enthusiastic about every drop of fish sauce, creating traditional values ​​that few places can get./.

Kulfi Ice Cream, India: More like frozen custard than ice cream, Indian Kulfi is made from sweetened condensed milk mixed with other auxiliary ingredients such as saffron, mango, cardamom and pistachios. Ice cream Spaghetti-es, Germany: This dish is shaped like pasta but is actually ice cream. To create the unique shape of the Spaghetti-eis, the maker passed the vanilla ice cream through the potato shaker, then sprinkled the strawberry sauce and crushed white chocolate on top. The second best ice cream in the world has been famous in Germany since the 1960s. Gelato Ice Cream, Italy: Gelato, Italy’s most famous ice cream, comes in a variety of flavors, but in general it is thicker, softer and less greasy than American Gelato. You can order many flavors in a cone or a cup. Mochi ice cream, Japan: The Japanese have combined the popular cake here with the American favorite ice cream to create a perfect dessert. The traditional mochi filling is replaced with different creams, surrounded by a soft rice crust coated with a smooth dough. Helado ice cream, Argentina: If you think Italian ice cream is the best, you haven’t been to Argentina yet. Sweet and rich, the Argentine ice cream comes in a variety of flavors, of which “dulce de leche” is the most popular. Ais Kacang Ice Cream, Malaysia: Located in Southeast Asia, Malaysia is usually quite hot and to cool off, locals like to eat a shaved ice called Ais Kacang. This dish includes shaved ice, topped with colorful ingredients, such as jelly, sweet corn, palm seeds, dried fruit, aloe vera, condensed milk and a variety of sweet syrups. Ben & Jrrry’s Ice Cream in America: This is a famous ice cream brand with innovative flavors sold in grocery stores and ice cream shops across the United States. The best place to enjoy Cherry Garcia, Chunky Monkey or Chubby Hubby ice cream is at its production site, a factory near Burlington that offers daily tours for its visitors. UK Milk Wrap: Cornwall England is famous for its whipped cream made from whole cow’s milk that is steamed in a water bath, then cooled slowly until the cream lumps on the surface. This high-fat cream tastes incredibly sweet, rich and smooth. Halva ice cream, Israel: If you come to Israel, do not forget to try Halva ice cream, the sweets made from crushed sesame seeds to add honey. On a hot summer afternoon in Tel Aviv, you will see many locals and tourists savoring this delicious ice cream. Dondurma Ice Cream, Turkey: Traditional Turkish ice cream is often pliable and thicker than ice creams in other countries around the world. Street vendors often show off the flexibility of this cream to passersby. Photo: IT. Invite readers to watch the video “Fluttering a price of 1 million only a few dishes, not both rice and sticky rice”. Source: VTV TSTC.

Mym Tran (born in 1997) appeared in the Chinese press with the praise of “doll from Vietnam” or “Lisa Vietnamese version”. Hot transgender girl impresses with a beautiful face like a doll, waist “ant” and round 1 round. Not only possessing 3 sexy rings, Mym Tran also impresses with her luxurious appearance and eye-catching bold fashion. Surfing Mym Tran’s personal website will see that she is very fond of wearing tight-fitting outfits. In addition, each outfit chosen by her has its own highlight to increase the appeal of the style. Typically there are tight-fitting skirts, strapless designs, or fancy cut-out patterns. Wearing open clothes, Mym Tran looks extremely sexy and seductive. Tight dresses are an indispensable item in this 24-year-old hot girl’s wardrobe. Dressed in a fitting fit, her figure curves are fully enhanced. Her tight-fitting short skirts with shoulder-length designs are popular with her. Her bold, but not offensive fashion, helps her create a good impression in the eyes of many netizens. The elegant outfits also help her show off her full breasts and smooth, smooth white skin. This hot girl’s wardrobe is covered with bright colors. Bright and eye-catching colors help Mym Tran maintain a youthful image in the eyes of fans. Photo: IT, IG. Invite readers to watch the video “Fashion show of the oversized”. Source: VTV24.

According to the famous pineapple researcher Kuan Ching-Shan up to now, Taiwan has developed and bred many varieties of pineapple that have both high yield and economic value like the Tainung variety, which has dominated many international markets. Here are some pineapple varieties that are popular in Taiwan. Pineapple yellow diamond Officially named Tainung 17, the golden diamond pineapple is the most grown and exported variety in Taiwan, with “the majority of products being used for both direct consumption and processing”. The factors contributing to the popularity of the yellow diamond pineapple varieties are its delicious quality, high sweetness, less acidity, thin fibers and no burning sensation when eaten directly, Kuan said. In addition, the very thin shell of the yellow diamond pineapple makes it easy to peel. Unlike most pineapple varieties grown in the summer, yellow diamond pineapples are planted in the spring, with an optimal production time from March to June. Pineapple honey curd Officially known as Tainung 13, pineapples are grown in winter, which is said to be very rare because tropical fruits normally require high temperatures to increase sweetness and pineapples are mainly grown in summer to reduce Less sour. Pineapple honey stands out with less pulp, so it is usually less labor intensive to grow and care. Pineapple milk Unlike most pineapples that are yellow in color, the milky pineapple is named Tainung 20 because its flesh has a unique milky white color. The milk pineapple variety is also different from most varieties in that it has smooth leaves and no thorns. The optimal production time of pineapple milk is after May and during the summer. Pineapple sugar apple According to Kuan, the Tainung 4 pineapple variety, also known as the sugar apple pineapple, was once called the “pineapple king export” of Taiwan. The reason it got its name is because the pulp inside of it, after peeling, can be eaten without cutting the eyes, just like eating an apple. However, this pineapple has many thorns on the leaves, so this may be the reason why it is no longer widely grown. Pineapple Cayenne smooth This pineapple variety was first introduced in Taiwan and became the most cultivated variety during Japan’s colonial period, mainly used in processed, canned foods. According to Mr. Kuan, this is a pineapple variety that does not originate from Taiwan. Pineapple fragrant Named Tainung 11, also known as pineapple fragrant because of its strong smell when ripe. With optimal yields from May to June, pineapple varieties do not have thorns, making it easier to grow than other varieties.

Resources: – 300 gr of fresh crocodile fruit -300 ml delicious fish sauce – Garlic, chili -Glass jar for immersion Illustration. Crocodile bought to shave off the outer shell. Soak in dilute salt water for 60 minutes, take out and rinse. Boil a pot of water blanching over the crocodile until the fruit turns yellow, pour it into the basket to cool and dry. Brush 4 corners on the crocodile to make it easier to absorb. Thinly sliced ​​garlic. Chopped chili. Boil 300 ml of hot water with 100 grams of sugar. The amount of sugar depends on your taste. Boil to cool. Crocodile soaking jars must be blanched with boiling water to dry them thoroughly. Add crocodile and chili garlic. Pour the cooked fish sauce into the lid tightly. With this dish, you soak for about 3 days so that the spices soak into the crocodile can be eaten. Crocodile soaked in chili sauce has a sour taste, salty salinity, garlic aroma and a spicy taste of chili. When eating, you pick the crocodile into the cup, add a little fish sauce. Preliminary processing alligators with salt water Resources: – 600g green alligator is not too old – 300ml delicious fish sauce – 5 garlic bulbs – 150ml of filtered water – 1 teaspoon of salt – 12-15 chili, depending on taste -Glass jar for immersion Making: Crocodile bought, you bring peeled, washed and soaked in 1 pot of water for about 30 minutes. Chili only natural washed, cut off the stem to leave the fruit. Garlic is peeled off, can be left whole, sliced ​​or sliced, depending on your preference. Next, you take the crocodile out to a clean basket, blanch it with boiling water so that the crocodile is not dizzy and let it drain. You add 500ml fish sauce and 150ml of filtered water into the pot and boil for about 2 minutes, then drop the chili and garlic. Then, you north down to let the mixture of garlic chili fish sauce really cool. You need to prepare a glass jar with a lid, rinse with boiling water and drain. Then, put alligators in turn into the jar and then pour the mixture of fish sauce that has been in place and cover the lid and soak for 4-5 days. Note: the amount of water poured into the crocodile. When the crocodile soak enough time and soak the fish sauce and spices, you can take it out to soak boiled vegetables, raw vegetables, boiled meat, … will be very delicious. Tips to choose delicious crocodile You should choose a medium-to-old pot that has a slightly lumpy skin and thick pulp, does not bruise or bruise, or an old crocodile because there is very little meat left. You should not choose young vegetables with shiny skin because when soaked, they will easily waterlogg.

On-Yasai Shabu Shabu Shabu-shabu is a typical Japanese hotpot, when eating, diners dip thinly sliced ​​meat into a pot of water cooked with vegetables, mushrooms, tofu … Come to this restaurant, you have the opportunity to experience hot pot 2 compartment. 8 typical hot pot flavors of the shop include Japanese special soup, fragrant dried fish, sukiyaki with raw egg, seaweed, soybeans, pork stew, tom yum, herbs or spicy soup. This place is designed in Japanese style, airy space suitable for large groups of people and has an area for private meetings. Address: Le Thanh Ton, District 1 Business hours: 10h30-22h Price: 248,000-478,000 VND / person Shabu-shabu is a traditional Japanese hotpot dish. Photo: Onyasaihochiminh. Diners commented: Michelle Phung: “The restaurant has 3 most expensive buffet prices, the most expensive set includes a full range of pork, beef, chicken and seafood. The hot pot is quite delicious, fresh meat, fresh vegetables. I ordered one more sashimi (not included in buffet set) but not very fresh. The waitress brought the wrong order many times “. Tam Minh Vo: “Diners can choose 2 hot pot flavors in the same pot to enjoy. I choose tom yum soup and Japanese soy sauce with raw egg. The dipping is not too special. The dessert has a very matcha and vanilla flavored ice cream. delicious, sweet just right. The price is quite reasonable “. Xiaolong Kitchen The restaurant is inspired by Hong Kong (China) street food. The shop serves hot pot style of embers with 3 flavors including To Hang Chrysanthemum, Cordyceps and Sichuan. Sichuan hotpot has a strong, pungent flavor. Cordyceps hotpot is outstanding with a sweet aroma, mild spicy, rich in nutrients. To Hang Chrysanthemum Hotpot has won the love of many people thanks to its sweet and fragrant chrysanthemum broth. The highlight of the broth is that when it is almost exhausted, it still retains its flavor without being salty. Diners dipped noodles and poured some hot pot water, fragrant and added some meat, tendons … while blowing and eating. Address: Bui Vien, district 1 Business hours: 16h-23h Price: 300,000 VND Charcoal hot pot style with Hong Kong culinary flavor. Photo: Chuyencuaneo. Diners commented: Lan Anh Vu: “Delicious hot pot, strange taste. Chao and satay restaurant to taste. The shop is located in the West Quarter, so after finishing eating, walking is quite convenient for weekend fun”. Tebefood: “A portion of hot pot costs 300,000 VND including beef, beef tendon, pork sausage, chicken, cabbage, bok choy, mushroom … The broth is rich, the highlight is the chash and satay. The hot pot is suitable for 2-3 people to enjoy. The restaurant is spacious, the staff can cook up quickly “. ThaiSumo This place gives diners the opportunity to experience Thai buffet hotpot. The restaurant serves a 2-compartment hotpot with 4 flavors of broth for you to choose from, including blue ocean, spicy sour, tom yum, and Korean spicy. Food comes with fresh noodles, egg noodles, instant noodles, rice vermicelli. Squid, fish fillet, vegetables, mushrooms, beef and a variety of fish balls filled with cheese, fish eggs, shrimp eggs … are the highlights in the composition. Diners should pay attention to order the food with the right food because if left over, the shop will charge a surcharge. Address: Branches in District 4, Binh Thanh, Go Vap, Tan Phu and Thu Duc City Business hours: 15h-22h Price: 179,000-219,000 VND / person Thai hotpot is suitable for diners who love the sour and spicy taste. Photo: Thaisumo.laucavien. Diners commented: Vo Dangquy: “The restaurant has a fairly popular style, cool space. You will be able to choose fish balls, fish balls, crab sticks … in the freezer area. The dots are generally not unique, only mayonnaise, tomato sauce, chili sauce The hotpot juice is sweet, mildly sour and medium spicy Raw vegetables are served mainly with jasmine and water spinach The price is consistent with the quality of the dish Serving style is quite good but need to remind the staff many new dishes “. Duong Tuyet Nhi: “The hot pot has a simple taste, but is full and delicious. The price is suitable for students and students”. Mo-Mo peach tea The shop attracts young people by popular style. Diverse hot pot menu and outstanding Korean culinary flavor. Mixed rice cake hotpot, spicy sour octopus or American beef kimchi … are some suggestions worth trying. The shop also has a giant squid hotpot that is popular with diners on rainy days. The dish has thick and fresh squid. Vegetables, mushrooms, noodles are carefully prepared, hot broth. In addition, you can also experience the new dish of young egg octopus hotpot with a rich, exotic taste. Address: Tran Phu, district 5 and extended Phan Xich Long, Phu Nhuan district Business hours: 10am-22h Price: 125,000-499,000 VND Spicy stir-fried octopus hotpot has a characteristic taste of kimchi cuisine. Photo: Tradaomomo, Meonlyfood. Diners commented: Tran Minh Truong: “My group went to 4 people to order the hotpot for 299,000 VND. The hotpot part stood out with big and fresh squid. You can order more fish balls, fish balls, eggs … The broth is rich and spicy. “. Mai: “The shop makes hot pot soup to taste. I go to a group of 2 people who order spicy hot pot including tokbokki, fish ball, chicken, fish ball, mushroom, cabbage, octopus and enjoy more other dishes. “Phuc Long milk tea and black tea for refreshments are also quite delicious. The minus point is that the space is a bit small”. Seafood hot pot recipes Seafood devotees can not ignore the hot pot full of fresh ingredients from king crabs, shrimp, fish to oysters. You can prepare your own dishes at home using the following simple recipe.

Culinary style “be sure every season” When it comes to the South, people often think of the phrase “ fish in the river, vegetables on the bank “. Thanks to the endowment of nature, each season here has its own specialties. The first season fish is young, the meat is soft and sweet, almost no bones. The flower is also in bloom, golden and crunchy. Combining the sweetness from the lingzhi fish and the sour taste of the crazy cotton to create the delicious soup, the delicious crazy fish hotpot that can not be found anywhere else. The best hamster is in the harvest season. When the rice in the field is ripe and the food source is plentiful, the field mice also become fatter. This dish is grilled to golden brown, the skin is crispy and chewy and the meat is fragrant. When eating, people often sip with rice wine and listen to a few fairy tales, thus becoming a enjoyment of the West and Southeast. Cuisine shows the rustic and rustic Southern dishes also bear the imprint of their ancestors from the ancient times, the ancient times of the beginning of the world. If they catch anything, they will prepare the dish on the spot. This is a rustic and rustic feature in Southern culinary culture. There can be typical dishes such as: grilled duck, fish sauce, grilled chicken, grilled fish, grilled snake, … combined with available wild vegetables, easy to find such as lotus buds, water lilies, crazy dictionary, … Southerners are cool, natural in the way they enjoy the food. They can serve and dine on the floor. But when there are guests coming to play, they still show their solemnity to show their hospitality. Combining diverse regions Besides the rustic dishes that attract diners, Southern cuisine also makes people excited by the blending of many different cuisines. Southern cuisine is the combination of northern and central culinary culture and the influence of Khmer culture. Southern Pho is served with sweet sauce (black sauce), red chili sauce, lemon, fresh chili, cilantro, basil, bean sprouts, thin sliced ​​onions. The soup is usually not as clear as the northern pho but has a slightly cloudy color, sweeter, and fatter taste. Southern tea dishes are also very rich. In addition to receiving all kinds of tea from different regions, tea of ​​the people of the South also has more creative dishes such as sweet potato tea, banana tea, Ba Ba tea … served with coconut milk. For the southerners in general or Saigon in particular, coconut milk is just an auxiliary ingredient, but has created an appeal for many dishes. Typical sweetness in dishes Northern cuisine has a richness, Central is the pungent flavor of chili. And the sweetness is a typical spice tasting in many Southern dishes. Thanks to inheriting, promoting and continuously discovering and creating, Southern cuisine is increasingly plentiful and diversified, contributing to enriching the national culture.

The clip is shown as a professional show with the technique of reversing the process of the model striding on the runway floor to attract viewers. Supermodel Bella Hadid and Irina Shayk attract attention in the film while wearing bold outfits. Bella Hadid wears sexy clothes in the Mugler fashion scene. Photo: Page Six. According to the Page Six , the outfit design of 2 long legs is designed in the form of underwear with an extra layer of dark elastic fabric hugging the body, to highlight the cut on the round 3. In addition, Bella Hadid is even sexier with a piercing shirt. penetrating, covering only part of the body with a dark cloth. Many viewers appreciated this outfit, helping the model to show off her body, to show off her seductive lines. The rest have contradictory opinions when they think that the trend of wearing this style of clothing is quite offensive and less subtle. An account left a comment: “I hope fashion followers do not choose this product or promote the trend of wearing underwear. The outfit is designed like wearing only underwear that makes me feel offensive. when standing in front of the opposite person “. Mugler’s jeans designs that incorporate underwear of Mugler are controversial. Photo: Page Six. The style of wearing clothes revealing underwear that was popular in the 2000s was promoted by famous stars such as Gillian Anderson, Paris Hilton or Christina Milian … The girls often choose a pair of pants or a low-waisted skirt with dark colors to highlight the underwear inside made of piercing material, lace on the red carpet or outdoor party. However, the trend was quickly criticized by the fans for being somewhat offensive and the style was gradually no longer popular. Recently, the trend has started to return in street style photos of models such as Dua Lipa, Bella Hadid or Hailey Baldwin. They wear styles with daring gaps, wear thin underwear and are pulled high above the waist. The trend of wearing underwear is promoted by many stars in 2021. Photo: The Sun.

In recent years, Japanese culinary culture appears popular in many countries around the world. In particular, Vietnam is one of the places that owns a variety of restaurants and restaurants with the Phu Tang style. Japan Town (Japanese Quarter), located on Le Thanh Ton and Thai Van Lung streets, is where visitors can check-in the atmosphere of cherry country. At the same time, enjoying the right bowl of ramen here also brings an unforgettable aftertaste. 1. Ramen Bar Suzuki This is a brand built by Chef Suzuki, who won the famous ramen competition in Japan. The restaurant has two spaces, divided according to different purposes. The ground floor is a simple bar style, dark, suitable for single guests, who likes quiet. The colorful space above is for large groups of customers. The menu includes many different types of ramen noodles, most notably amen tonkatsu tokusei, red ramen, spicy tsukemen … The special point is the noodles made from Japanese wheat, adding tonkotsu sauce to create the perfect pungency. Evaluate: Trang Thu: “I have eaten ramen in Japan, the noodle taste is not as strong. The plus point is the luxurious space compared to other places”. La Bu: “The space is a bit narrow, fitted with yellow lights, you should go in the morning if you want to live virtual. The bowl of ramen is beautifully decorated, full of topping. Delicious, chewy, cooked noodles. When mixing the sauce to taste, bold, add the sauce too salty “. Duc Anh Hoang: “High-class ramen shop. There are many menu items, divided into 4-5 groups of ramen. Noodles are chosen according to the degree of hardness, softness, in the bowl of red ginger, thin meat, peach egg. standard “. 2. Daiichi Ramen The restaurant owns a Japanese cultural space, a large area with a capacity of more than 50 diners. The dishes take familiar Vietnamese ingredients, processed in the traditional style of Phu Tang cuisine. Diversified menu for diners to choose from such as tonkotsu shio ramen (brine flavor), tonkotsu shoyu ramen (soy sauce), soba – udon, gyudon … Each type of ramen has a unique flavor, combined with golden noodles. shiny, attractive accompanying ingredients. Evaluate: Tran Linh: “Big ramen noodles, the broth is a bit salty compared to me. The staff is polite and agile. The space is nice and quiet. The restaurant is located in the alley so it’s a bit difficult to find. the evening is more crowded “. Constance Doan: “The soup is greasy, quite delicious. The noodles seem to be made by themselves but do not suit me, the thin fibers will taste better. The meat is thin, does not feel the taste. Overall, it can be eaten temporarily, not really delicious. “. 3. Ramen Danbo Cozy restaurant space with bar-style seats across from the kitchen. Diners have enough private space but can still see the chef’s process of making bowls of ramen. The restaurant serves authentic Fukuoka regional ramen. The highlight is the broth extracted from the bone marrow of pork, sweet, sweet and milky. Here, you can choose noodles from 3 unique flavors. The points on each bowl of ramen are char siu, peach eggs, seaweed and scallions. Evaluate: Thuy Nguyen: “The broth of the restaurant is rich, the right type of bone stew, the chashu is delicious, the gyoza is not too special, the food is ok. The restaurant is full of music that I like so it feels cozy at home. One minus point is that The menu of drinks is less diverse “. Le Nguyen: “The first impression is that the restaurant is spacious, clean, air-conditioned and feels wider than many other places. I eat ramen noodles about 140,000 VND / bowl. Customers can choose dishes according to the taste of salty / light, a little / a lot of scallions, soft / chewy noodles. Strong dish. On the table with the seasoning, the side dish is full, including elastic hair tie, very attentive “. 4. Ramen Tomidaya Located in a small alley, the restaurant is crowded with domestic and foreign diners. The menu is quite simple, but each dish is unique. Dishes not to be missed are shoyo ramen and tokusei tsukemen. However, the ramen broth here is a bit salty compared to Vietnamese taste so you can ask the staff to reduce it accordingly. Evaluate: Kuran Trang: “I eat at the restaurant many times, my favorite dish is miso soy sauce noodles. Abura soba noodles are very spicy, and it is quite strange to eat. However, the noodles in the restaurant are more and less topping compared to other places”. Mary deroux: “Bright, spacious and quiet space like traditional Japanese restaurants. The ramen broth is quite salty and easy to taste. A bowl of tokusei ramen (VND 170,000) consists of 2 pieces of minced meat, fresh and dried seaweed, peach eggs, bamboo shoots. Bamboo shoots are soft, chewed, crunchy, not smelly. Eggs are marinated quite salty. Plus point is fresh seaweed and soybean price, eat less “. 5. Ippudo Franchise Japanese restaurant in Vietnam impresses with luxurious space. The bowl of noodles here is not picky about the form but focuses on the flavor. Characteristic milky white soup with 18-hour bone stew. Shiromaru and akamaru are two types of ramen not to be missed at the restaurant. Evaluate: Ngoc Nguyen: “The location is right at the beginning of the road so it’s easy to find. The 2-storey space is a bit small, I go at noon, wait a while to get a table. There are 3 types of meat, eggs, bean sprouts, onions, seaweed, and wood ears.This bowl is a bit expensive but quality “. Thanhtruc1912: “A bowl of ramen full of quality, thick and delicious meat. My favorite thing here is that guests can choose the salinity and spicy for the soup to their liking. The ground floor space is a bit narrow, the staff is cute. and professional”. Compare two popular and high-end burgers in Ho Chi Minh City Zing compared the 60,000 VND burger of Dean’s Burger and a similar dish from El Gaucho for 500,000 VND.

Ganh Da Dia, located on the East coast (in An Ninh Dong commune, Tuy An district), is a national landscape and recently, the Prime Minister signed a decision to rank a special national scenic spot. Scientists believe that, about 200 million years ago, during volcanic activity in the Van Hoa plateau, lava erupted along the current leading down to the sea. When encountering cold seawater, in addition to the post-tensioning phenomenon, the lava blocks are frozen, cracked along the longitudinal circuit, creating prismatic rocks. Prismatic stone blocks have hexagonal surface, neatly stacked quadrilateral, high and low, standing and slightly inclined to the East Sea, a type of super durable rock structure. Looking at the stone blocks like a pile of bowls, the pile of dishes should be called Da Disc. Ganh Da Dia is formed from a natural phenomenon, but it feels like a certain angel’s hand has arranged it, the structure is very unique, is a masterpiece of stone, is an invaluable gift that the Creator gives. human. Most of the rock cracks along the longitudinal veins, forming either vertical or oblique columns. There are also horizontal tightening lines that cut the stone column into different shapes. In the middle of the ganh is a hollow of water, which is deposited in pools. Around the puddle, the rocks with fissures are smoothly eroded by seawater, building up the stratum, sticking to each other. Looking down from above, Ganh Da Dia landscape looks like a giant honeycomb, about 50m wide, over 200m long. Thousands of stacks of rocks glow in mysterious black, prominent in the clear blue sea; Ganh Da Dia is considered one of the most famous and beautiful rock rapids in the world. Ganh Da Dia conquered the cross-country visitors by interlocking hexagonal black rocks, stacked on each floor like stacks of dishes, reaching out to the sea. In the series of famous sights when coming to Phu Yen, Ganh Da Dia is a special national monument that visitors really like. With its natural beauty and unique structure, this is considered a masterpiece of rock that nature has bestowed on this land, becoming a jewel of Phu Yen tourism. Next to the rocky cliff is Bai Bang with white sand, which is evenly curved like a moon, the waves crashing the shore and blowing white foam./.

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 also has a rich “unique” flavor. In front of Mr. Tran Hieu’s house (Nghia Lo commune, Cat Hai district) is a green gourd platform, which is both an income source and a hobby of his husband and wife. Mr. Qua said that at some point, his house had 40-50 gourd pods, all of them were big, and the big ones were small one after another. Mr. Qua used to go many places but found nowhere like big gourd like in the land of Cat Hai his hometown. When the fruit is about 2kg large, he uses a wooden piece to tie it on the truss as a support because the fruit grows quickly, stalks will not be able to hold the fruit. Until the fruit grew tens of kilograms in weight, his family cut and sold it. At the beginning of the season, Mr. Qua’s family sold 20,000 VND / kg, the price then fluctuated according to the market, sometimes down to 10,000 VND / kg. Traders come to their homes to buy and then bring them to the market to sell. Sometimes when visitors come to play, he brings gifts to people far away, the closest people can enjoy the rich taste of Cat Hai gourd. This is a gourd fruit that Mr. Qua has reserved seeds for, so that in June and July of lunar calendar, he will be elected to prepare crops for the next season. “This kind of gourd just needs a low trellis, about over 1m, does not like to stay high on wind. The gourd can climb on the truss or the roof. The gourd can be eaten,” said Mr. Qua. According to Mr. Doan Quang Chiem, one of the households with the largest potting area in Nghia Lo commune, the round gourd variety has been left since the time of his father, passed down through many generations. Previously, people planted pots to make pots to draw water to serve the production of salt water and fish sauce manually. In recent years, when the craft salt making in Cat Hai has eroded, gourd has been used for daily food processing. In order to get the wrong fruit rigs, each fruit is as big as the mouth of a cone, the farmers of the district put a lot of effort into it. From seed nursery, tree planting, tree care, scaffolding. However, Mr. Chiem said that many friends and his daughter had also brought gourd seeds to grow in other lands but were not suitable for the soil and climate, so the result was only 4-5 kg, but not as big as planted in the land of Cat Hai. 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. Although the economic value gourd is not high, the farmers here maintain planting and fertilizing year after year. Being charming with the giant round gourd from a young age, Mr. Chiem also worries about the risk of losing gourd varieties when the urbanization process develops rapidly, the land is shrinking, and only a few households maintain planting this variety.

If you go to some northwest highland provinces, you will be extremely impressed by the dishes of the Thai people, including grilled fish, also known as “pa Tỉnh top”. This is a traditional, unique, delicious, nutritious dish that is very strange to diners. To process this dish, in addition to fresh fish, you must have all the typical spices such as: Mac khén (a type of seed specific to the Northwest, like pepper in the lowlands), ginger, lemongrass, fresh chili , coriander, herbs, fresh onions, basil … After cleaning, the fish leaves its viscera to remove the bile (should be operated on the back of the fish because it will fold easily, sometimes grilled and the spices will penetrate evenly around the belly), stuffing the fish’s stomach with spices and then folded in half. The way of marinating fish is also the secret of the Northwest people to make the fish taste more special. This grilled fish does not use galangal or turmeric much because those spices will drown out the freshness of the fish. After about 5-10 minutes in the seasoning, the fish is then folded horizontally, using a grilled bamboo stick or a grill and bake over charcoal. When stuffing fish in the belly of the grilled fish on charcoal, the aroma will spread evenly into the fish. The aroma of cocoons, the hot pungency of chili, the rich taste of salt, the aroma of grilled fish mixed with the aroma of wild vegetables … all create a very unique, very attractive flavor. Each strand of ivory white fish meat blends with spices to create a complex aroma, tasting a piece also feels delicious, sweet and rich. In the past, people used thick, fresh bamboo as possible, split into two or three or four to secure the fish, then grilled the fish on charcoal. The aroma of fish mingles with the aroma of aromatic spices. PaPep is used by Thai people with sticky sticky rice. In addition, from fish, the Thai also process many different dishes, typical and delicious: Fish steamed in wooden jars, Thai people call them fish. The dish “pa lecture” is smoked fish. Closely attached to forests, rivers, streams, and fields, Thai people often take advantage of available natural products to improve family meals. In addition to pa pinh top, there is also a very special moss stone dish. Usually grows in rivers, streams, clinging to rocks. The Thai go to pick the moss when the moss is still young, then wash it, dry it, break it up to save it to eat gradually. There are many dishes cooked from stone moss, but the Thai people most often eat the “spicy pho” dish. Dry ice moss will be washed off all grit, then chopped short and stored in a banana leaf. Add onions, herbs, ginger, lemongrass, chili, salt, sprinkle a little fat, mix well, then wrap and cook. If you go to the Northwest highlands, do not forget to enjoy the dishes of the Thai ethnic people, you will surely have unforgettable aftertaste.

SHRIMP SHRIMP SHRIMP Resources: – Fresh fried shrimp: 300g – Dried onion: 2 bulbs – Onions, just enough spice Making: Shrimps cut beard, washed, drained, seasoned with a little spice to soak. Dry onion sliced, non-fragrant with a little oil. Put the shrimp on the island together with onions that are not fragrant. Let the shrimp cook on low heat. When the shrimp turn red, add a little sugar, taste the spices to taste, let the shrimp simmer for about 3 minutes, then turn off the heat. Put savory and sweet shrimp on a plate, served with hot rice, jute vegetable soup or boiled spinach is very delicious and it takes rice to know. WAREHOUSE Resources: – 250g bacon (the more fat the better) – 30g dried shrimp – 1 small garlic clove Half dried onion, 1 scallion (optional), 1 small pepper (optional) – 2 teaspoons of fish sauce, 1 teaspoon of sugar, 2 teaspoons of water (using water to soak the dried shrimp), and 1 teaspoon of stock Making: – The bacon just filters out the skin, cuts the fat and lean meat separately, cuts the pomegranate seeds of both of these. Garlic peeled, minced. Dried onion, peeled, thinly sliced. Scallion cut into small pieces. Dried shrimp soaked in hot water for soft hatching, take out and keep the water soaked in shrimp. -This dish is best using clay pots, but if you don’t have one, the whole family can use non-stick pan. For medium heat, add the fat and roast so that the liquid fat slowly secretes. During the roasting process, if you see fat stick to the pan, you can add a little oil. Roast until fat turns golden brown and shrink, remove and set aside. – The liquid fat in the pan, if there is much, can be removed, only keeping 2-3 tablespoons. Raise to medium-high heat, add garlic and dried onions to flavor, then add lean meat and dried shrimp to fry for hunting. – Mix the sauce according to the ratio: 1 fish sauce: 0.5 sugar: 1 water (using water to soak the dried shrimp will become more intense). This ratio is for reference only, so you can taste it again according to your personal taste. This fever more or less completely depends on everyone’s taste. Add this sauce and mix with shrimp and meat, reduce to medium heat, cook for another 10-15 minutes until the sauce is less and slightly thick. Add green onions, chili and grease and turn off the heat. Serve out for hot use. Vegetables of all kinds of fresh, delicious, eaten with pot matches Hot and rich, salty sweet sauce moderately spicy, crunchy fat tart. In addition, sticky rice, steamed rice or steamed rice can also be eaten together. RANG RANG RANG RANG Prepare: – 300 grams of pork, both lean and fat (or bacon) – 1 small bowl of crushed galangal, 1 onion, 1 small teaspoon of sugar, 3 teaspoons of fish sauce and 1 small teaspoon of MSG Making: Freshly prepared meat and finely sliced ​​to taste, marinated with a little spices. Chopped onions in a pan with non-aromatic hot oil. Add the meat and roast until the golden flesh burns. Until the golden meat burns next to us, season with fish sauce, and let the galangal to roast with stirring and stirring constantly until the golden galangal is crispy, add 1 teaspoon of sugar and 1 teaspoon of main noodles. Galangal roasted meat plate is attractive with chunks of burnt meat and fragrant golden and crispy galangal. BAM RANG BACONY SINGLE SWEET Prepare: – 300g minced pork (with fat) – 2 onions – 2 small spoons of sugar; 1 or 2 teaspoons of chili powder; 3 small teaspoons of vinegar and seasoning seasoning pasta sauce to taste For more details, see at Making: The prepared spices are mixed with minced meat and marinated for 5-10 minutes, chopped onions and then put in a hot pan with golden aromatic oil. Next, put the meat in a pan with scallions and roast, stir, and set the heat to a moderate level. Roast until the meat is golden brown and slightly scorched. You can add a few more scallion stems to make them more fragrant and beautiful. The sweet and sour salty and spicy roasted meat eaten with hot rice is nothing better. CHICKEN EGG Resources: – 2 eggs – 2 small tomatoes – 1 pinch of salt and pepper – ¼ cup cooking oil; 1/8 teaspoon of sugar; ½ teaspoon of salt; 1 chopped scallion How to cook: In a small bowl, break the eggs and add salt and pepper. Beat evenly until the eggs are small, shiny yellow in color. Cut tomatoes in half, remove the core, then cut into small pieces. Heat cooking oil in a pan, then pour the eggs in, wait a few seconds for the eggs to slightly coagulate, then turn off the heat. Use chopsticks to turn the eggs to break into small pieces. Then put the eggs in a bowl, between the cooking oil in the pan. Place the tomatoes in the pan and fry them until soft. Pour eggs, add salt, sugar, scallions, fry quickly to blend all ingredients, then cook the eggplant egg on a plate with hot rice.

Meat bacon is just stir-fried with fish sauce. Meat bacon is just stir-fried with fish sauce Resources: 400g bacon; 50g shrimp sauce; 40g lemongrass, minced; 1 red pepper; 1 purple onion Seasoning: 100g sugar; Cooking oil. Perform: Step 1: Wash the bacon, cut it into small slices. Peel, mince 1 purple onion. Wash chili, minced. Place a saucepan on the stove, add some cooking oil, and turn on low heat. When the oil is hot, add minced lemongrass, shallots and chili to stir. Step 2: When the lemongrass, onions, and chili mix are fragrant, continue to stir-fry the meat. Step 3: When the meat is cooked, add the sauce and 100g of sugar in it, stir-fry for 3 more minutes and then turn off the heat. Step 4: Serve stir-fried meat with fish sauce and serve with cucumber and rice. Note: Depending on each type of fish sauce will have different salinity, note to taste to taste. Beef stew with white radish. Beef Resources: 400g of beef; 250g white radish – Salt, seasoning powder, sugar, water color, ginger, pepper. Perform: Step 1: Beef washed with a little salt, drained, sliced ​​to taste. Ginger peeled, washed, 1/2 pounded, chopped, the rest sliced. Step 2: Marinate beef with a little seasoning powder, sugar, water color, minced ginger and spoon of cooking oil for about 15-20 minutes to soak. Step 3: North the pot on the stove, add 1 teaspoon of cooking oil, add the marinated beef to stir thoroughly, when the meat is hardened, add boiling water to cover the meat, season with a little seasoning and simmer. Step 4: Peel radish, remove the head, wash, cut into square pieces to taste. Step 5: When the meat is almost cooked soft, put the radish in the same warehouse. Step 6: When the meat and radish are tender, season to taste, turn off the heat, sprinkle a little bit of ginger on the top. Braised beef with radish served hot with white rice is very delicious. The soft, rich ripe meat together with the sweetness of radish, the spicy and fragrant aroma of ginger really attracts you. Warm ginger duck dish on a cold rainy day. Ginger duck warehouse Resources : 1/2 duck cleansing feathers, 1 ginger root, 1 horn pepper, minced garlic, minced dried onion, delicious fish sauce, sugar-colored water, spices. Perform: Step 1: Peeled ginger, thinly sliced ​​or chopped fibers. Thin sliced ​​chili pepper. Step 2: The duck is scrubbed with white wine to prevent bad hair. Cut the duck into bite-sized pieces. Step 3: Marinate duck with minced garlic, minced dried onion, ½ amount ginger, 1 tablespoon delicious fish sauce, ½ tablespoon sugar. Step 4: Fry the garlic in a pan of oil and stir-fry the rest of the ginger. Step 5: When the ginger is slightly yellow (do not over yellow), add the duck meat and stir-fry. Add a little colored water, season with fish sauce, sugar, and seeds to taste. Step 6: Add water to the surface of the duck, and simmer with a simmering fire so that the duck is soft and absorbent. Step 7: Add chopped chili to the braised duck pot. Step 8: Store until the water is slightly dry. Seasoning to taste, then turn off the stove. Put the ginger duck in a bowl and enjoy with the whole family!

The cafes are becoming a destination to attract young people by their decorations filled with Tet atmosphere. Come here, in addition to chatting with friends and family at the end of the year, you should prepare yourself the best outfits for virtual life with many beautiful and eye-catching frames with the theme of Vietnamese New Year. : Ham – Coffee & Tea Diners commented: Cunme Andyou: “The decoration is nice. Every time there is a festival, the restaurant will decorate it according to that theme. The water is good, a lot. There is a problem that the day I go to rain, the seat leaks so I have to change the table. A polite, cute security guard, even though the rain stopped. ” Minh Chau: “I quite like the layout of the restaurant, many trees and furniture are also beautiful. I go in the morning, there is also sunshine so it looks bright. The restaurant is crowded but not noisy and comfortable. the attitude is also quite good. The water price is about 50,000-60,000 VND. The orange pineapple dish is quite delicious. De Olla Café Diners commented: Hoang Anh: “The shop is currently decorated in Tet style, so the main tone is yellow and red. The corners are beautiful and genuine. You should take your camera to shoot, style, take pictures to post pictures. Tet day. Probably not over the whole day. I ordered drinks, but because I went with my friends, I was engrossed in virtual life so I forgot to take a glass of water, forgot the price “. Nguyen Hoang Minh: “The restaurant is located in a wide, airy and quiet alley, quite small but cute. The shop is very green, decorated with lots of trees. mainly studying and working so no one bothered anyone. The menu is varied. Price ranges from 40,000 to 50,000 VND. The cake is delicious. The staff is cute and dedicated “. Caffeine Diners commented: Hie: “The restaurant space is spacious, has 2 floors, downstairs is open space, upstairs is air-conditioned room. Seeing the Tet decoration shop, I ran over to make bright red photos at the beginning of the year. The price was quite good compared to the shops. I have come recently.The quality is also very good The staff is beautiful, beautiful, cute, friendly, enthusiastic. “. Tam Tam: “The lovely Tet-decorated shop is near my house. The water price is quite cheap. The service staff is enthusiastic. The plus point is that I am taking pictures of the device that is about to run out of battery, and borrow the shop staff who has prepared wires for me. The shop still has many vintage views, but I wear Tet clothes that are not suitable for photo. Izi Coffee Diners commented: Tuong Vy: “I stopped by after a year, the shop has been renovated. I really like the new, quiet space, warm colors, green trees, flowers. Delicious drinks, also a discount. Chicken rice. Strong, not dry. Price is good. The owner is cute and enthusiastic. Hoang Hai Yen: “This is a shop that houses the youth of many generations of Hoang Hoa Tham school’s students. The space is clean, cozy, there is a sitting area upstairs for group gathering, comfortable fighting. Only 2 private rooms are decorated very nicely, suitable for virtual living, relaxing, studying, reading. The menu ranges from drinking water to salty food, snacks “.

Seafood noodle soup Seafood noodle soup is favored by many diners because of its fresh sea flavor and sweet broth. Noodles with a harmonious combination of shrimp, squid, crab bricks, squid rolls with tofu, sweet corn and blood is a suitable culinary suggestion for your trip in Vung Tau. Address: Tran Hung Dao Price: 50,000 VND / bowl Opening hours of: 6h30-11h and 17h-20h Seafood noodle soup has a strong flavor of the coastal city. Photo: Fojossi. Diners commented: Fojossi: “Fresh and clean processed ingredients. I am impressed with yellow squid, rich in marine protein and toughness. The broth is rich and clear. Seafood, the shop also has crab vermicelli and shrimp “. Banh Beo Cup, Cake Filter Enjoy the typical dishes of Hue such as banh beo, filter cake or cha in the middle of the coastal city, giving you a new experience. Duck cake is made from rice flour. Each cup of cake has a delicious taste, nutritious and outstanding appearance with minced shrimp, roasted peanuts and a little scallion. The filter cake is attractive again with a crust made from soft, tough, and delicious meat. Address: Le Hong Phong Price: 3,500 VND / item Business hours: 14h-19h30 You have the opportunity to change taste with Hue cuisine during a trip in Vung Tau. Photo: Hukha.Foodaholic. Diners commented: Thu Huyen: “You can choose water fern cake filled with shrimp powder, onion fat, with bread crumbs or minced meat. The flavor is not too strong.” Quynh Nhu: “If you go in a group of 2, you will be suggested by the seller to order a tray of 12 cups of banh beo. Filtered dumplings and rolls are available for 10 pieces / plate. Shrimp powder, peanuts, crumbs and onion fat combine to create eye-catching colors Fish sauce is mouth-watering, with carrots and white radish shredded. quite small but suitable for the price “. Bread shumai Banh mi banh mi is a popular dish in Da Lat (Lam Dong). Visitors to Vung Tau also have the opportunity to enjoy their own bread, with a small commercial pan with warm broth for you to dipping. The ration is impressed by the rich meatballs, the broth is made from bone broth. Address: Ms. Huyen Thanh Quan Price: 32,000 VND / piece Business hours: 12am-20h Diners dab the bread in a hot pot to feel the full taste. Photo: Anhsngoo. Diners commented: Koobifood: “Each pan has 2 soft, melted little balls combined with the fried egg, which is quite firm. The sauce is rich, but a bit liquid, a little thicker to make the bread will taste better”. Pasta With the harmonious combination of many ingredients, mixed noodles are street food that stimulates the taste of many diners. In Vung Tau, you have the opportunity to sip crab noodles or Sichuan spicy mixes, Taiwanese satay, and char siu. The noodles are ripe to chewy, absorbent, rich in sauce, blend with the ingredients to bring an unforgettable taste to diners for the first time. Address: Nguyen Van Troi Price: 50,000-90,000 VND / bowl Business hours: 11h-14h and 16h-22h Noodles mixed with many attractive variations to help you satisfy your taste buds. Photo: Hazi.taiwanfood. Diners commented: Thu Huyen: “The mixed noodles here are quite delicious. The sauce of the char siu noodles is a bit sweet, in return the meat is soft and flavorful, and pickled mustard greens are also combined to increase the attractiveness”. Hien Le: “The restaurant has a rich menu. I am impressed with Taiwanese beef noodles because of its rich flavor, soft simmered meat, and fat leopard eggs”. Korean style seafood fried noodles Jjamppong is a spicy seafood noodle dish that is favored by Koreans thanks to its delicious taste and simple cooking method.