Just then, the sky was already dark. Cool wind blows. The rain has come. At first, it was just a couple of tiny seeds that fell and probed on the tile roof and brick yard. Then, as if excited to find a place to water and bathe, the rain began to fall stronger with full of joy and cheer. The rain fell heavily, as if standing at the foot of some large waterfall. But the water there kept flowing non-stop, bumping constantly against the rocks at the foot of the waterfall, creating continuous rumbling sounds. The whole family stood on the porch, mom looked around the yard to see if there was anything left. The tabby cat ran around fearfully, rubbing its back against the pillar, occasionally peering out into the rain. At this time, I understood my father’s actions when removing the rain gutter from the eaves to the tank. Pouring down the trough from the porch to the yard is a gray-brown turbid water that cannot be used for drinking water. That’s because the first rain of the season has pulled out all the dust that has been stuck on the roof for a long time and poured it down. But not only on the roof, outside, the rain also silently cleanses the fences, pomelo trees, jackfruit trees, longan trees… It cleans and coats everything with a new glaze, making everything bright. , green as if being revived with a new color. Along with the tumultuous sound was the smell of the earth. On summer days, the land is exposed to the sun. The squiggly cracks in the ground were getting wider and wider. The space was stuffy, pressing the ground with burning breaths. Suddenly, the rain fell, and the water flooded into the cracks that penetrated deep into the ground. And then the water pushed back from the underground to the strong smell, the throne filled the space. It is the rustic scent of the earth when receiving the first rain of the season. When it rained, my mother took advantage of the time to bring household items to clean. Lurking on the porch are pots of all sizes, copper trays, jars, jars… Catching rainwater flowing into the pan, mother used a handful of loofah to carefully scrub it. Wherever you hold a loofah in your mother’s hand, there will be a shiny saucepan. At the same time, my father was sitting at the table drinking water in the house. He returned the pipe tobacco and put it in the bowl. The firelight from the flickering firelight illuminated the austere face that had been tinged with time. In the thin smoke, Dad discussed with his mother that he would dig up the ground in the garden tomorrow. After the rain, the softer soil is also a good time to think about the cool green vegetable beds in the summer. Then the rain also began to ease on the porch, the sky was twilight and half-light. The yard of the house now only remains with clear puddles of water, reflecting shapes and plants. The first rain of the season passed, leaving clear colors, adding life to all things. Whose kitchen started to burn, the space returned to a peaceful look, but the fresh aftertaste of the first rain of the season was still intact in the simple folds.

Mr. Co Nhu Viet – the owner is now at the age of U70. (Photo: Internet) Old beef noodle shop in Hanoi, never use lemon. (Photo: Le Son) If you take a look at the famous noodle shops in Hanoi, you cannot ignore the old beef noodle shop in Hang Dong street. Quan has gone through 4-5 years of succession and has at least 4 decades of existence. Located in the old town, the shop has a fairly small area, only 12 square meters wide, and fits five to six tables for everyone. And the sidewalk with only about 6-7 motorbikes is crowded, there is no entrance. The shop is only 12 square meters. (Photo: Internet) Despite the small area, the restaurant is clean and neat. The kitchen counter is located right in front of the door, the meat is always stored in the refrigerator so diners who come to eat can be assured of hygiene, as well as quality. Come here to enjoy the traditional bowl of beef noodle in Hanoi, you do not have to be uncomfortable when queuing for a long time, or sometimes get annoyed by the difficult face of the seller. Instead, you will always be served quickly, enthusiastically and receive the warmth, friendliness and openness of the owner. The bowl of pho is guaranteed both for its quality and service attitude. (Photo: Internet) The special thing when you go to the restaurant to enjoy beef pho, you can not find a single piece of lemon. Normally, a noodle shop will place on the table of chili sauce, garlic vinegar jar, pepper pot, spices, fresh chili bowl and a bowl of eight-toned lemon, or a plate of blueberries half-cut for easy squeezing. But the Hang Dong beef noodle shop always has the principle of not using lemons or kumquats to squeeze into the bowl of pho to get the sour taste, but use vinegar. Therefore, no visitors have come here to enjoy the presence of lemons and kumquats. The shop does not use lemons when eaten with beef noodle soup. (Photo: Internet) Immediately taking his hands to make goods for customers, Mr. Co Nhu Viet said that his beef noodle shop is a traditional noodle shop in the family. The shop was named Chieu old beef noodle soup because he was the one who built this dish in Hang Dong for the past 40 years. However, according to Mr. Viet shared, Chieu is only the second generation working, previously Chieu’s father was the first person to sell pho on the streets of Hanoi since the old French colonial period, until after year. In 1950, the old men sold pho to rent to a shop in Hang Phen, and then in 1978, Chieu succeeded in building a shop on the old street of Hang Dong. “ My family came from Nam Dinh to Hanoi from the ancient French colonial period up to now. During the years of the French colonial period, then subsidies, because the elderly had contacted for 70-80 years with the guests of the family with conditions such as civil servants and merchants who came to eat, so they improved the pho bowl according to their tastes. forte, hobby suitable for everyone. Currently, our pho is Hanoi pho, no longer Nam Dinh pho, just Nam Dinh original. “, Mr. Viet said. Mr. Viet’s daughter sells goods in the morning and he does the night shift. (Photo: Internet) Mr. Viet confided that he was the oldest son in the house, so he continued his career. In the old days, when he was a child, he had to support his parents during the crowded days and was taught how to cut and prepare meat to make a delicious and attractive pho bowl. Not only was his father taught cooking methods, Mr. Viet was also taught how to treat and receive guests. “ Up to now, the restaurant has gone through 4-5 years of succession, always ensuring traditional techniques, fresh and standard meat. All of us have learned from Chieu’s experience, learned ways to communicate with guests, any guest from old to young will always welcome guests to enjoy their family’s pho not only for the 1st and 2nd time, but also for the second time. many more times , ”Mr. Viet recalled. Raw meat is always fresh and delicious. (Photo: Le Son) Mr. Viet said that squeezing lemons into pho to create a sour taste is a new way of eating. His family still maintains the tradition of beef noodle soup served with vinegar. All the ingredients from vinegar, soy sauce, chili, and his family are taken from 40-50 years old, so the quality is always guaranteed. He also affirmed that today, although there are many pho shops with good technology and quality, they cannot be like his family. Therefore, those who used to eat beef pho Mr. Chieu, even though they moved to another place, still stop by to enjoy again every time they return to Hanoi. His shop is one of the oldest pho shops in Hanoi. (Photo: Internet) It is known that every day, his family has to get up from 4:30 to prepare, prepare, cook and pre-process beef, removing the mustache that can cause the smell. Although the amount of meat is wasted, for him to bring people a good bowl of pho, keeping the job is the most important thing. Speaking of which, Mr. Viet’s face is filled with sadness because he is sorry that his home location is a bit narrow and small. Because he wanted to guarantee the taste in his family’s traditional noodle bowl, he did not want to expand the restaurant. He tries to keep the traditional pho so that people will always remember the taste of Chieu old beef noodle soup, of the 4th – 5th generation of his family.

The unique pho burden is only sold at dawn on Hang Chieu Street first. Of course, people choose Hanoi to eat pho. But which restaurant to eat is another equally important option. Because everyone’s taste is not the same. Moreover, the dining seats are only suitable for one type of customer, but not all. People like to sag a bowl of hot pho in their hands at the sidewalk stalls. These noodle shops do not need a spoon. It is similar to the old pho burden of Tu Long, Mr. Bald … going for a walk from dusk till dawn all over the street. Many passersby suddenly met the burden of pho and swooped in to make a bowl to warm their stomachs. It was just a gift sold by a love cup smaller in capacity than the current rice bowl. Nobody eats pho to fill it. Of course, people choose Hanoi to eat pho. But which restaurant to eat is another equally important option. Because everyone’s taste is not the same. Moreover, the dining seats are only suitable for one type of customer, but not all. People like to sag a bowl of hot pho in their hands at the sidewalk shops. These noodle shops do not need a spoon. It is similar to the old pho burden of Tu Long, Mr. Bald … going for a walk from dusk till dawn all over the street. Many passersby suddenly met the burden of pho and swooped in to make a bowl to warm their stomachs. It was just a gift sold by a love cup smaller in capacity than the current rice bowl. Nobody eats pho to fill it up … “. Writer Do Phan During the war years, subsidies, pho goods had memorable ups and downs. The first is the disappearance of the night pho. The city evacuated, there are no people to eat at night. And the food policy at that time also prohibited private traders from selling rice-related goods. The permanent private noodle shops also closed one by one. There is only one option left for the townspeople, which is trade pho. Some state-owned food shops in some places open more morning pho in Van Ho, Hang Bai, Ngo Quyen, Hang Buom streets … with the state names according to the store location. Except for My Kinh pho on Hang Buom street, the old name for public and private partnership is still used. For the first time, the street people get acquainted with the bowl of cars selling pho which looks very full and full. If this bowl is scooped out, it must be 3 bowls. Trade pho shops are of course as crowded as any commercial noodle shop. The seats are usually only a granite table and 10 iron welded leg chairs, and the seat surfaces are also made of iron. With a huge number of customers, commercial pho furniture is never enough. Hang Bai pho shop at the corner of Vong Duc often sees customers carrying bowls standing to eat under the nacre trees on the street. Commercial pho bowl is not only expensive because it is full and full in the situation of hunger. It is truly delicious even though the State sells only one type of beef noodle soup. Sometimes when there is no beef, the store still sells pho as usual. People in the street call it “unmanned” pho. Many men blurted out the name “unmanned pho” at the shop, immediately taken to the police station to arrest a fine copy of the page with only one sentence: “Pho without meat, not unmanned pho”. That is to say, how carefully they knew the word that day. Thinking again, at that time, if anyone had put up a signboard “The price station …” like now, he did not know how much to copy the fine? Pho Thin is located in a small alley in Dinh Tien Hoang Street 2. Called trade noodle soup, but still attracts customers because all the pots of broth are made by famous noodle artists. Tu Short, Bac Hai … are veteran experts with high salary, but they only come to cook without giving secrets to anyone. That is why, although it is generally called trade noodle soup, it sells for the same price, but each shop has its own taste. In the early 1970s of the twentieth century, the sprawling private pho stalls reopened in Hanoi. Pho Chau Ky, Pho Mao (Ba Trieu), Pho Tu Dw (Hai Ba Trung), Pho Bald, Pho Vui, Pho Bat Dan, Pho Hang Dong, Pho Bac Hai, Pho Thin, Pho Tu Do … were bustling with customers. in and out. The only pho remaining of the trade was Pho Ly Quoc Su with the staff still in white uniforms. They divided the production team specifically for each part, the slicing team, the meat slicing team, the sales team, but there was no service team. Customers line up by themselves and then bring their pho bowls to the table. The restaurant is generally like a normal house, the furniture is as tight as a wedge. Stools, long tables with a few jars of chili sauce, garlic vinegar, fish sauce, absolutely no tissue. After eating, there are still a few doctors who have the manner of holding the chopsticks horizontally and swiping through their mouth like eating a country house. Writer Do Phan It is called a private noodle shop, but strangely it is almost identical to the previous noodle shop. From tables and chairs, bowls and chopsticks to spices on the table. From the raw materials to the processing to the serene, unreserved service. It was like coming from a floor that was always wet and covered with dirt. The famous noodle shops are crowded with customers such as Pho Thin (Lo Duc), Pho Tu Lang, Pho Vui, Pho Bat Dan, Pho Hang Dong … until now. It seems that people not only eat a delicious bowl of pho, but also enjoy the incomplete pho atmosphere. There have been a few new people opening modern pho brands with air-conditioned rooms, pure white tablecloths, curtain sheets and a porcelain dragon guarding the chopsticks. But then completely failed, even high-end pho using Kobe beef, too. Where to eat pho is not just a question of people from far away to Hanoi. The Capitals themselves often have difficulty with that question. With many years of eating pho in Hanoi, everyone has their own restaurants. Where to eat pho is not just a question of people from far away to Hanoi. The Capitals themselves often have difficulty with that question. With many years of eating pho in Hanoi, everyone has their own restaurants. It is very difficult to invite you to eat pho with. Gentle and elegant, you cleverly refuse by complaining about the reason for the wife’s meal. More miserable can tell a lot of weaknesses of the noodle shop that I invite. One of the weaknesses is that the restaurant’s cleaning situation is too elaborate, not messy. We must admit that eating a bowl of beef pho in the air-conditioned room is a worthy invention to win the Ig Nobel Prize …

Recently, Miss 3 children shared a simple family meal, but said that thanks to that, she gained weight : “We have lunch at our house. Ask why we keep gaining kg”. In which there are very rustic dishes with standard flavors of North: Boiled morning glory, tomato cannon, crab soup and salty dishes are acacia scallop. Ha Kieu Anh shares her family’s rustic rice tray with crab soup, eggplant and hot rice. Besides that, there is also a dish of acacia scallop fish. Full of country feet but everyone looks craving. Many famous people look at Ha Kieu Anh’s rice tray but have to “be excited”. Anh Tho – Binh Minh’s wife commented: “Luckily, I haven’t posted all”. Actor Anh Dung “hates”: “Already on a diet, then post this item again” . Than Thuy Ha and Linh Nga a good compliment. Meanwhile, Mai Phuong Thuy said: “In my hand are 5 bowls of rice.” Examiner Vietnam’s Next Top Model Nam Trung misses these dishes of Ha Kieu Anh very much because he has not been to his friend’s house for a long time. Mai Phuong Thuy, Than Thuy Ha and the Vietnamese stars commented on Ha Kieu Anh’s rice tray. The reason why Ha Kieu Anh’s “country-of-the-country” dishes make many people crave so much because these are very “expensive” dishes. Although easy to find, not to paint the pride of the taste, these are the dishes of “national spirit and national spirit”, bearing the soul of Vietnamese people. Moreover, for those who live far away from the countryside, these are beloved dishes that make them miss their skin deeply. Especially in this early summer period, eating at home with dishes such as crab soup, eggplant, boiled water spinach, fish stock … that is very suitable. Although living in the South, Ha Kieu Anh loves Northern dishes. Since she was a child, she was taught to cook by her mother. The mother, a standard woman in Hanoi, has infused Ha Kieu Anh with a lot of love. Miss also often cooks Northern dishes for everyone. Before that, Ha Kieu Anh was praised by her cousin, singer Pham Quynh Anh, for cooking delicious chicken pho. Once, Ha Kieu Anh proudly shared Quang noodle dishes prepared by himself. Ha Kieu Anh used to wow the audience when she shared her talented video while speaking English and cooking. She teaches fans how to cook Tom Yum soup with the assistance of the Thai chef. She also showed off her cooking skills to treat the Royal Thai Consul General and many other guests. Miss Vietnam 1992 is also ready to show off her chef skills on television or at the event. Born in a prestigious family but experiencing many turbulence, Ha Kieu Anh was taught by her mother all about household chores, especially cooking. From a young age, her mother enrolled her child in the main female class. Refer to how to cook the best crab soup for all families: Resources: – Crab field: 1kg – Spinach: 100 grams – Jute: 100 grams – Melon: 100 grams – Onions: 4 bulbs – Fish sauce, salt, monosodium glutamate, cooking oil. Note: – Field crabs should choose strong ones, run fast, get bigger, shells are gray. Because of that, crab meat will be firm, fragrant and brick. If you are too busy, you can buy ground crab at supermarkets. But it’s better to make it yourself. – Vegetables should be chosen carefully, choose young green leaves, not deep, so melon should be selected for a more fragrant and sweet soup. How to make crab and filter meat – Add salt to the crab that is still alive. Cover tightly for about 20 minutes, the purpose is to clean crabs. Then take a small brush to gently brush the shell, cover, and crab to wash off all the mud, deodorizing the fishy smell. – After cleaning, remove bibs, split apricots to get crab bricks to a separate bowl. The best way to cook soup is crab meat, after cleaning, salt should be stirred before or after pounding because there is salt, then when cooking, the crab meat will freeze on the water, and there is no salt of crab meat crushed in water, not freezing. again. When cooked, it must be boiling enough for the crab soup to be thoroughly cooked without breaking the crab meat. – You can crush the crab meat or put it in a blender. Add water, use your hand to squeeze crab meat, use a small net to filter crab meat. This part should be squeezed carefully to get all the crab meat, when cooking the soup will be more fragrant and fragrant. – Spinach, jute vegetables, washed and chopped. Melon peeled, cut into pieces. – Chopped purple onion to separate. How to cook crab soup – Heat the cooking oil, add the prepared purple onions to non-aromatic, then add the crab bricks to the golden pan. Attention to the crab brick distillation step should be kept on low heat, to avoid burning crab bricks will no longer fragrant. Then leave the bowl separately. – Boil crab water. This is an important step, take care not to spill the crab meat. After boiling, it is recommended to lower the heat to make the crab meat cakes, seasoning to taste. Put the crab meat aside for the vegetables and the melon in the pot. When the vegetables are cooked, add the boiled crab bricks, and boil for 2 minutes to complete the dish. Crab soup with jute vegetables, spinach, and melon is a delicious summer soup that helps cool off very well. This crab soup is indispensable for the salted tomato dish to serve. So with the above method of cooking crab soup, you can completely cook delicious crab soup in the right tone for the whole family to enjoy. According to the Vietnamese women

Bun rieu on Hanoi sidewalk Eat depending on where … Whenever I go away, or rather just leave Hanoi, my eating instincts suddenly become weak. I began to crave things that when I stay at home, see it every day, don’t glance. This special feeling often emerges as soon as the second day of arriving in a strange city. I would have a terrible craving (with a feeling of willingness to trade off at any cost) a bowl of vermicelli or a plate of vermicelli for example. I also don’t understand why I should be so shallow. Remember once, when the car had just arrived in the town of Seria (Brunei), I happened to see a boiled chicken hanging in a glass case. At that time at noon, I did not pay any attention to the new scenery or the urging calls of the team leader. Immediately my eyes were glued to the glass case and saliva like a poor boy thirsty for the first time from the countryside to the street and saw the delicious food in the stall. The reason is that this chicken resembles the chicken at home, has been boiled again, the thin yellow skin promises a hearty table after days of torture with unsuitable lunches and dinners. I must also add that, I cannot stand chicken dish in any country other than Vietnam. Most countries use industrial chicken for menu, moreover, it is frozen industrial chicken, skinless, legless, and wingless. Since the frozen industrial chicken breast I don’t consider it as food, it is a filling, rather, it shame the noble dishes made from chicken. So, when I saw the fine food in the glass case of a stall in the town of Seria, with the eyes of a “chicken connoisseur”, I immediately realized that this chicken was clearly a fellow countryman with the broiler chickens. at home. However, for a long time, I have learned to get used to the fact that not everything desires to become my own property, so I have to let the leader of the delegation to enter a Chinese restaurant and gnaw on the tender curtain, salt porridge. and chao soy sauce. Many Hanoi people are also picky about food. Sophistication does not mean to paint the pride of the taste, but the dish must be in the right taste and style. Whatever you say, keep stepping out of Hanoi, it is not easy to find vermicelli, vermicelli, noodles, rolls … in the true meaning that those words suggest. At that time, we can see the sentence “going home unemployed”. Diners lined up to eat Pho Bat Dan Culinary memories Hanoi food is not only an art but also associated with my childhood memories. Remember 20 years ago, our floods used to gather breakfast at a row of vermicelli near the corner of Yet Kieu – Nguyen Du street. Back then, it was one of the cheapest dishes, this restaurant was delicious, of course a familiar place for breakfast. Crab bricks are processed firmly, raw vegetables mixed with banana and chili powder, fragrant and indispensable for the characteristic taste of shrimp paste. I eat my breakfast on vermicelli almost all year round. Speaking of loyalty to the restaurant, I probably still lost to my father. When I was a child, sometimes he still put me on the street mannequin in Hoan Kiem street. This is the shortest street in Hanoi, but no Hanoi girl does not know it. Sometimes they forgot the street name and called it “mannequin”. My father said, he ate here since he was 10 years old. At that time there was an old man pushing a shopping cart to stand for sale, the clicking sound of beef cutters was a characteristic sound that indicated whether the old man was selling or not today. The old man “the ancestor” of the “mannequin” is now a natural man. The job of selling mannequins in Hoan Kiem street is a profession that makes money. People crowded each other because of the mannequin, people got angry at each other because (gave) the mannequin slowly, people were excited or irritable because of the mannequin. Today’s salad is not the same as in the old days, apart from dried beef, there is also a full range of beef, spleen, roasted birds, sour rolls, shrimp flour cake … Bun Rieu is not intact as when I ate breakfast 20 years ago. before. It grinds big snails, small snails, and then includes raw beef, sausages, fried tofu, quakes … Referring to quarrels, 15 years ago, Phan Boi Chau street (corner of Cua Nam) used to be a “funeral street”. not the fashion footwear street nowadays. Every night comes, especially on cold winter nights, young men and women come to eat hot. A tiny swing costs 100 VND, served with chili sauce mixed with pickles. It was a delicious treat, especially for the little money students. Dried beef salad Stylish level Unknown since ever, an unwritten sign to stipulate the “trendy class” among Hanoi’s teenagers is to hold all the eating places in the city. Brand-name clothes, fashion vehicles are nothing if an 18-year-old girl cannot think of a famous place to… eat morning pho. Food is one of the endless passions of young people. Although in 2010 there were many brands of KFC, Lotteria, Pizza Hut, Pepperonis, Pho Vuong, Pho 24 … on the streets, Hanoi people (for some reason), luxurious or impoverished, still enjoyed sitting on the sidewalk. summer in smog, in the roar of car horns, the grunt of the crowded salesman and in the dry summer sun, the chilly dry winds of winter. Teen groups like it even more. Hey, boiled snails Lieu Giai, Luong Van Can; Lo Duc, Bat Dan, Ton Duc Thang beef noodle soup; chicken noodle soup Mai Hac De, Do Hanh, Trieu Viet Vuong; bun rieu Hoe Nhai, Phan Boi Chau, Thi Sach; bun cha Hang Manh, Nguyen Khuyen; Noodles Mai Hac De, O Quan Chuong; Hai Ba Trung vermicelli; Hang Chi Lane Chicken Noodles; Cau Go spring rolls; Lo Su and Hang Thung porridge heart; boy porridge Le Van Huu; Yet Kieu bread, Hue city; To Hien Thanh rolls; Ly Quoc Su pillow cake; bun thang Luong Van Can, Hang Luoc, Cau Go; Bun Khanh grows; Truc Bach pho roll; the tapeworm noodles Mai Hac De, Dinh Liet; Hang Da market beef noodle soup; Mai Hac De eel vermicelli; Cam Chi chicken sticky rice; Tong Duy Tan chicken, grilled chicken legs Nguyen Van Phuc … Writer Di Li In fact, I think only one third of these brands are food worthy. However, no matter what, their brands are attached to the street name. To the point where people keep mentioning Bat Dan, people can faintly smell the scent of beef noodle soup, and mentioning Phat Loc alley is like seeing pieces of yellow beans. In recent years, the world economy has been in recession, and Hanoians cannot restrain their culinary enjoyment. Eating on the sidewalk is also a pleasure. More and more dishes are imported, increasing the diversity of the land Kinh which is already very sophisticated about cuisine. Then people also composed many more strange dishes to stimulate diners. “I miss twelve” Either way, the people of Hanoi who go far cannot help but remember the feeling in the cold winter night, sometimes honey is pouring out from sweet potatoes baked on charcoal in a summer corner. And right at the moment of writing this article, next to the author’s computer is a cup of chilled longan tea. Tea can only be found in Hanoi. It brings sophistication and elegance to its composition, even if it’s just a lotus wrapped in a label. The longan must be Hung Yen longan, thick with flesh, small seeds, and sharp sweetness. The thin longan type of Saigon, thick longan but not enough sweetness of Thailand, tiny pepper longan … cannot form longan tea. Each cup of longan tea has only a few seeds, but filled with it is the diligence of the worker, the purity of the natural fruit seeds and the sweetness, the fragrance of taste. Summer, new lotus and longan. And also only in summer, do people want to enjoy a cool glass of longan tea. Eating longan tea, no matter how hungry or thirsty, should not follow the way of Chu Bat Gioi to devour the peach. It is necessary to sip on the aroma of longan, the rich taste of lotus seeds, the aroma of distilled sugar to enjoy, so that when leaving Hanoi, in the heat of Saigon, Bangkok will frantically remember a glass of Ha tea. Cabinet.

The bowl, identified as a rare Ming-era antiquity, even achieved a much higher selling price than Sotheby’s initial valuation of $ 300,000-500,000. It sold for $ 721,800, nearly 29,000 times the original purchase price from the second hand market. The lotus bowl originating from the reign of Emperor Minh Thanh To has just been sold for $ 721,800. Photo: Sotheby’s. The bowl is white with delicate motifs of lotus flowers, peony flowers, chrysanthemums and pomegranates. The diameter of the bowl is about 15 cm. While auction organizer Sotheby’s did not disclose the identity of the owner who bought the precious bowl, Sotheby’s head of the Chinese arts department, Angela McAteer, told CNN By phone prior to the March 17 auction, the person who found the bowl at a second hand market did not haggle when buying it for an asking price of 35 USD. Immediately after buying, he sent a photo of the bowl to auction specialists, and it was immediately identified as an object of historical significance. “Instinctively we have a very, very good feeling about the bowl,” said Ms. McAteer. After more thorough examination, experts identified this antiquity – also known as the “lotus bowl” – produced by the Ming court during the reign of Emperor Minh Thanh To (1403-1424) – during period is famous for its special sophisticated porcelain technique. “The bowl has an extremely smooth porcelain body and the glossy enamel is not abrasive,” Ms. McAteer said. The industry of making this bowl is no longer found in later dynasties. Photo: Sotheby’s. The bowl-making industry was not replicated in the later Ming dynasties, nor in successive dynasties, Ms. McAteer added. According to representatives of Sotheby’s, there are only 6 bowls in the world similar to antiques found in Connecticut, including those on display at the National Palace Museum in Taipei, the British Museum and Victoria & Albert Museum in London.

Voice The moon cries Khanh Ngoc is living a peaceful life with her emotional son – Kuni, 9 years old. She also found a man who loves mother and daughter. In normal life, Khanh Ngoc is a woman who cooks well, making her son very interested in the mother’s food. Whenever she comes home from school, Kuni gets her mother’s favorite food. The boy confided to Khanh Ngoc that: “When I was at school, I had to eat something I didn’t like, so go home, mom, give me a good meal” . The female singer has taken care and made her many dishes not only nutritious but also beautiful. The gentleman also praised his mother for good cooking, making Khanh Ngoc “cool”. Khanh Ngoc and her 9-year-old son Kuni. Recently, however, the female singer born in 1983 said that she is a person who likes to cook but is lazy to clean. She shared: “After completing her homework, Kuni said so hungry and this picture was born. She likes to cook but is too lazy to clean up.” In the accompanying picture, Khanh Ngoc shows off the dishes for his son, including: Shrimp with cheese sauce, beef in fish sauce, meat rolls made from rice paper, vegetables served with “divine” fish sauce. Received a lot of compliments as “courageous mother”, not afraid to cook cooking, but Khanh Ngoc also expressed to her friends her obsession after cooking: “A pile of cups is waiting for fear”. I complained of hunger, Khanh Ngoc was sure to do all the delicious dishes but confessed to being lazy to clean up. Khanh Ngoc also has a very creative way to take advantage of the food: “Unfortunately, 2 loaves of bread left over at the meal, it makes this crumb”. A sandwich dish of minced meat and fresh vegetables is an attractive suggestion for when you are tired of rice. “Going to the upper garden, cut the cilantro and basil and bring them to make red shrimp with Thai sauce like Bay sister”, she wittyly shared. Everyone must admire the talent of a one-child girl. The pan-fried steak with rosemary leaves made by Khanh Ngoc made her boyfriend immediately compliment, “Who’s your wife is so good?” And called the person she loved “MasterChef”. “Break a clove of homegrown rosemary and sauté salmon, it smells good”, in addition to beef, Khanh Ngoc also likes to fry salmon with rosemary leaves. She identifies herself as a real housewife, all vermicelli noodles can be done deliciously, without going out of the shop. Khanh Ngoc was the first time trying dried shrimp and beef jerky at home and said that it was “okay”. According to her, cooking must also be done many times to draw the recipe and improve the dish more and more. Besides cooking for her son and family every day, Khanh Ngoc sometimes invites friends to gather and make delicious dishes from seafood that looks just as delicious as the restaurant. Other meals are very hearty that Khanh Ngoc treat her friends. Khanh Ngoc is also very hard at making “healthy” dishes for beautiful skin. She smoothies spinach, pineapple, macca seeds, strawberry, raspberry, sapoche and sautéed broccoli with scallops, mushrooms, and oyster oil for lunch. Refer to how to make steamed bread with minced meat like Khanh Ngoc makes for a boy: Resources: Bread: 6 pieces Ground pork: 200 gr Ground beef: 200 gr Cassava: 1/2 bulb (chopped) Carrot: 1/2 bulb (chopped) Mushroom: 50 gr (chopped) Purple onion: 1 bulb (chopped) Garlic: 2 shrimp (minced) Chili: 1 fruit (chopped) Roasted peanuts: 1 little Scallion: 3 branches (chopped) Fish sauce: 2 tbsp Cooking oil: 2 tbsp Spices: Salt, sugar, seasoning seeds Processing: Stir fry the mixture, make a sauce Place the pan on medium heat, add 1 tablespoon of cooking oil and fry the purple onion. Then, add the ground pork and ground beef and sauté for about 5 minutes to cook. Season with meat 1 tablespoon fish sauce, 1/4 teaspoon salt, 1 teaspoon seasoning seeds. Add cassava roots, carrots, mushrooms and sauté for about 5 minutes to cook, season to taste, turn off the heat. Make fish sauce and onion fat – Making fish sauce: Add 2 tablespoons of sugar, 1 tablespoon of warm water, 1 tablespoon of fish sauce, stir well. Add garlic, chili, sour food, stir well, season to taste. – Making onion fat: Put in cup scallion, 1/2 teaspoon salt, 1 teaspoon sugar, pour in 2 tablespoons boiled oil. Steamed bread and finished Cut the bread into slices to taste, then spray 2 sides of the bread with water. Then, steam for about 5 minutes. Spread minced meat on the bread, add fat onions, roasted peanuts and enjoy. Finished products: Minced pork sandwiches you can eat with raw vegetables and sweet and sour fish sauce is very delicious. In the kitchen to enjoy right away!

It is believed that the post-85s and post-90s have had the experience of being urged by their parents to take the “iron rice bowl”. Jobs such as popular civil servants and people’s teachers were rejected by many passionate young people because they believed that “good men have aspirations in all directions” and “wild cranes have no food and breadth”, but now they are parents and they are very concerned about the iron rice bowl. Has his opinion changed?

The college entrance examination is going to take a few months, and my aunt asked me to give my niece a professional reference in advance. I was in my thirties, and I had been a mother in the workplace for more than ten years. I slowly said this: “Ordinary family children, iron rice bowls are the best choice after graduation. Otherwise, let her consider it.” Consider becoming a teacher!” Who would have thought that this would be from someone who hates stability and hates being a teacher.

However, it is true that I, someone who came over, said such words. Because as a middle-aged person facing 35-year-old career crisis and anxiety, I have a deeper understanding of the social and workplace situation.

Tossing a life that hasn’t improved until 35 years old, you have to have a sense of crisis

In recent years, the “35-year-old crisis” has been hyped. After the former corporate executives and company management executives were resigned, they were all at a loss to find their way. Find a job that matches the industry, and salary will fall off a cliff. How can one endure the more and more regressive life; changing the industry is equivalent to starting from scratch, where young people occupy half of the country, you can bear ten years younger than you Does the year-old man point fingers at you? Moreover, with your “advanced age” in your 30s, the current living situation of dragging your family with your mouth, starting from scratch, the salary can not sustain the expenses of the family at all.

Of course, some people will say, why have to focus on finding a job, can’t you start your own business? Of course it can, but for adults from ordinary families, can they afford the risks of starting a business? Isn’t there such a saying, “Before starting a business, the net worth was more than 100,000, but after starting a business, the net worth was more than one million, but unfortunately it was negative.”

No matter how you look at it, life is very demanding for ordinary people after the age of 35. Unless you have a wealthy parent, you will not be able to afford the cost of trial and error.

Ordinary people of this age, look at the public examinations and recruiting teachers that he despised before, is there a feeling of “really fragrant”? There is an age limit for civil servants, and the same applies to being a teacher. It is very passive to prepare after the 30s.

Therefore, if you feel that you are a stable temper and don’t want to toss too much, it is better to go to the public examination after graduation and hold the iron rice bowl for a lifetime.

“Iron rice bowl” jobs favor graduates

I don’t know if you have noticed that whether it’s recruiting civil servants or teachers, fresh graduates are definitely given priority. Not to mention the threshold set by the employer, from the perspective of the fresh graduates themselves, it is also the best time to test the iron job.

First of all, I haven’t been away as a student for too long, and I still have feelings about exams and reading. Second, the social environment I have just graduated is relatively simple, there is no pressure to start a family, and no children’s drag, and it is easy to be alone. After all, the competition for public examinations has always been fierce, and it requires all-out efforts and dedication. Just graduated is the best time.

【What do you think of it? 】

Miss Ha Kieu Anh is not only admired for her beauty and wealth, but also one of the most beautiful girls. Not often showing off dishes made for her family, but she has been praised by many artists in showbiz for her cooking skills.

Recently, Miss 3 children shared a simple family meal, but said that thanks to that, she gained weight: “We have lunch at our house. Ask why we keep gaining kg”. In which there are very rustic dishes with standard flavors of North: Boiled morning glory, tomato cannon, crab soup and salty dishes are acacia scallop.

Ha Kieu Anh shares her family’s rustic rice tray with crab soup, eggplant and hot rice.

Besides that, there is also a dish of acacia scallop fish.

Full of country feet but everyone looks craving.

Many famous people look at Ha Kieu Anh’s rice tray but have to “be excited”. Anh Tho – Binh Minh’s wife commented: “Luckily, I haven’t posted all”. Actor Anh Dung “hates”: “Already on a diet, then post this item again”. Than Thuy Ha and Linh Nga a good compliment.

Meanwhile, Mai Phuong Thuy said: “In my hand are 5 bowls of rice.” Examiner Vietnam’s Next Top Model Nam Trung misses these dishes of Ha Kieu Anh very much because he has not been to his friend’s house for a long time.

Mai Phuong Thuy, Than Thuy Ha and the Vietnamese stars commented on Ha Kieu Anh’s rice tray.

The reason why Ha Kieu Anh’s “country-of-the-country” dishes make many people crave so much because these are very “expensive” dishes. Although easy to find, not to paint the pride of the taste, those are the dishes “national spirit and national spirit”, bearing the soul of Vietnamese people. Moreover, for those who live far away from the countryside, these are beloved dishes that make them miss their skin deeply.

Especially in this early summer period, eating at home with dishes such as crab soup, eggplant, boiled water spinach, fish stock … that is very suitable. Although living in the South, Ha Kieu Anh loves Northern dishes. Since she was a child, she was taught to cook by her mother. The mother, a standard woman in Hanoi, has infused Ha Kieu Anh with a lot of love. Miss also often cooks Northern dishes for everyone.

Before that, Ha Kieu Anh was praised by her cousin, singer Pham Quynh Anh, for cooking delicious chicken pho.

Once, Ha Kieu Anh proudly shared Quang noodle dishes prepared by himself.

Ha Kieu Anh used to wow the audience when she shared her talented video while speaking English and cooking. She teaches fans how to cook Tom Yum soup with the assistance of the Thai chef.

She also showed off her cooking skills to treat the Royal Thai Consul General and many other guests.

Miss Vietnam 1992 is also ready to show off her chef skills on television or at the event.

Born in a prestigious family but experiencing many turbulence, Ha Kieu Anh was taught by her mother all about household chores, especially cooking. From a young age, her mother enrolled her child in the main female class.

Refer to how to cook the best crab soup for all families:

Resources:

– Crab field: 1kg

– Spinach: 100 grams

– Jute: 100 grams

– Melon: 100 grams

– Onions: 4 bulbs

– Fish sauce, salt, monosodium glutamate, cooking oil.

Note:

– Field crabs should choose strong ones, run fast, get bigger, shells are gray. Because of that, crab meat will be firm, fragrant and more brick. If you are too busy, you can buy ground crab at supermarkets. But it’s better to make it yourself.

– Vegetables should be selected carefully, choose young green leaves, not deep, so melon should be selected for a more fragrant and sweet soup.

How to make crab and filter meat

– Add salt to the crab that is still alive. Cover tightly for about 20 minutes, the purpose is to clean crabs. Then take a small brush to gently brush the shell, cover, and crab to wash off all the mud, deodorizing the fishy smell.

– After cleaning, remove bibs, split apricots to get crab bricks to a separate bowl. The best way to cook soup is crab meat, after cleaning, salt should be stirred before or after pounding because there is salt, then when cooking, the crab meat will freeze on the water, and there is no salt of crab meat crushed in water, not freezing. again. When cooked, it must be boiling enough for the crab soup to be thoroughly cooked without breaking the crab meat.

– You can crush the crab meat or put it in a blender. Add water, use your hand to squeeze crab meat, use a small net to filter crab meat. This part should be squeezed carefully to get all the crab meat, when cooking the soup will be more fragrant and fragrant.

– Spinach, jute vegetables, washed and chopped. Melon peeled, cut into pieces.

– Chopped purple onion to separate.

How to cook crab soup

– Heat the cooking oil, add the prepared purple onions to non-aromatic, then add the crab bricks to the golden pan. Attention to the crab bricks step should be kept on low heat, avoiding burning crab bricks will no longer fragrant. Then leave the bowl separately.

– Boil crab water. This is an important step, take care not to spill the crab meat. After boiling, it is recommended to lower the heat to make the crab meat cakes, seasoning to taste. Put the crab meat aside for the vegetables and the melon in the pot. When the vegetables are cooked, add the boiled crab bricks, and boil for 2 minutes to complete the dish.

Crab soup with jute vegetables, spinach, and melon is a delicious summer soup that helps cool off very well. This crab soup is indispensable for the salted tomato dish to serve. So with the above method of cooking crab soup, you can completely cook delicious crab soup in the right tone for the whole family to enjoy.