Contribute to protect the environment On August 18, 2020, the Prime Minister signed and promulgated Decision No. 1266 approving the strategy for development of building materials in Vietnam in the 2021-2030 period, with a vision to 2050. Accordingly, provinces and cities must minimize the impact on the environment in the process of mining and processing minerals for building materials (building materials) and production of building materials. Using advanced mining technology combined with washing and removing impurities to improve sand quality Promote and encourage all economic sectors to invest in and develop the building materials industry; the fastest access and application of scientific and technological achievements; to develop an efficient and sustainable building materials industry to basically meet domestic demand, step by step increase exports; to encourage investment in research and transfer of production technology for processing lines of crushed sand, sea sand, salt water sand, brackish water sand, fine sand into sand qualified for use in concrete and mortar. “Do not use river sand that meets technical standards for concrete as a leveling material; do not export construction sand extracted from nature; promote the production and use of brackish water, fine sand, and sea sand. together with technical solutions; using advanced mining technology in combination with washing and removing impurities to improve sand quality; waste generated during sand treatment must be collected and stored properly. techniques or reuse; sand mining and processing establishments must meet standards and technical regulations on environmental protection; must carry out environmental rehabilitation and restoration in accordance with the law on mining. , sand processing…”, Decision 1266 stated. Increase project life The Ministry of Construction has submitted to the Government for issuance of Decision 1266, in which Appendix X on sand of the decision states: “For natural sand: Using advanced mining technology combined with washing and removing impurities. to improve the quality of sand,…”. Using clean sand contributes to environmental protection, limiting riverbank and coastal erosion Natural sand sources include hill sand, river and stream sand, estuary sand, dirty fine sand, etc., which have not been washed, so there is still a lot of dust, mud, clay, organic impurities, etc., which are harmful substances to the calf. cardboard and mortar, so often used for leveling is very wasteful. In particular, estuarine sand and sea sand with Cl- ion salt content in the sand > 0.05% cannot be used for leveling and must be discarded, causing waste. Currently, there are enterprises in the country that have successfully researched, manufactured and applied the technology of washing hill sand, river sand, sea sand, dirty sand to produce clean sand for concrete and mortar that meets TCVN 7570 standards: 2006, when applying technology, will make full use of special sand resources, contributing to rational use of sand resources and overcoming sand scarcity. Talking to the press, architect Tran Thanh Tong – Director of Tran Giang Planning and Architectural Design Consulting Co., Ltd (Can Tho City) – said that over the past 10 years, the company has always used clean sand in accordance with the law. Phan Thanh technology for all construction works. Works using clean sand have a slight increase in cost compared to dirty sand, unwashed sand, but in return, works using clean sand are very durable, beautiful, and have a much longer life than using dirty sand. , sand is not ready to wash. According to Mr. Vo Tan Dung, the inventor of the sand washing technology of Phan Thanh Can Tho Company, in fact, when exploiting sand from Tien and Hau rivers in combination with a cleaning factory in the spirit of Appendix X of Decision No. 1266/QD-TTg dated August 18, 2020 of the Prime Minister will help the cost of sand in construction to be converted lower than the cost of using unfiltered sand about 115,000 VND/m3 of sand (cost of The cost of selecting and washing sand at the mine and loading and unloading the sand onto the barge costs at most: 50,000 VND/m3; meanwhile, the cost of sieving through manual nets but not clean: 60,000 VND/m3, 10% impurities including sand and transportation loading and unloading to the construction site but cannot be used, the minimum cost is: 25,000 VND/m3, over 10% of the cement cost, equivalent to about: 80,000 VND when using 1m3 of sand for concrete and mortar). People are used to using unfiltered sand to clean it is paradoxical because in concrete and mortar, there is still too much dust, mud, clay, organic impurities, harmful to the house, and using clean sand when re-cleaning is less expensive and reduces costs. construction cost compared to using unwashed sand. For example, converting sand containing 10.5% impurities, concrete grade 250 will be mixed with 9.06 kg of impurities/bag of cement 50 kg and if sand with 5% impurities, concrete grade 250 will be mixed 4.2 kg. impurities/bag of cement; mortar grade 100 if the sand 10.5% impurities are mixed 17.47 kg of impurities/1 bag of cement and mortar grade 100 if the sand 5% impurities in the sand are mixed 8.32 kg of impurities/bag cement. In addition, using clean sand contributes to quality assurance, so you don’t have to spend too much money on painting many times to waterproof, reduce maintenance costs, etc. In particular, the lifespan is hundreds of years compared to using sand without passing. After a few decades, the construction must be demolished and rebuilt, causing damage of several tens of % of the total value of the work. Therefore, the promulgation of Decision 1266/QD-TTg dated August 18, 2020 of the Prime Minister is practical, especially sand resources will be improved in quality by removing harmful impurities when being washed. clean, contributing to the rational use of sand resources, overcoming the scarcity of sand and ensuring sustainable construction quality for the entire population.

1. Where is the place called ‘Central Love Cup’? Lap An lagoon
Tam Giang Lagoon
Ho Thuy Tien With a beauty like a watercolor painting, Lap An lagoon (Lang Co town, Thua Thien – Hue) is likened to “The love cup of Central Vietnam”. The location is located far from Hue city, has a beauty like a fairyland, attracting many followers to move. This place stands out with the illusory scenery of the mist, the rafts floating on the jade water and the majestic mountains in the distance. The white road exposed at low tide is a must-see check-in point here. Image: Maii2maiiz. 2. The largest lagoon in Southeast Asia is located in which province? Hue
Danang
Quang Nam Tam Giang – Cau Hai lagoon system stretches 68 km, belongs to 4 districts of Phong Dien, Quang Dien, Huong Tra and Phu Vang, Thua Thien – Hue province. This is the largest brackish water lagoon in Southeast Asia with rich flora and fauna resources. The peaceful and poetic scenery of the river area, especially at dawn and dusk, attracts tourists to come here. Image: Kelvin Long. 3. Which lagoon in Hue is famous for its specialty orcas? Lap An lagoon
Mini dress
Dragonfly Lagoon Ornamental fish cake is a special dish not to be missed when coming to Chuon lagoon in Hue. The filling part is a whole orcas, caught from Chuon lagoon itself, belonging to the Tam Giang lagoon system. This cake is dipped with pure fish sauce and chopped chili, so it will have a rich, spicy taste of Hue. Image: Kelvin Long. 4. Which brackish lagoon attracts tourists in Phu Yen? Van Long Lagoon
Nha Phu lagoon
O Loan Lagoon O Loan lagoon (Tuy An district, Phu Yen) is known for its unspoiled scenery and a wide variety of products. At dawn, O Loan lagoon looks like a giant bird ready to soar into the sky. This is a destination for visitors to enjoy the natural beauty with brackish delicacies such as oysters, shrimp, blood cockles… Photo: Ngoc_pika. 5. Which lagoon in Khanh Hoa is home to more than 200 species of plankton? Nha Phu lagoon
Long lagoon
Dragonfly Lagoon According to Nha Trang Institute of Oceanography, Khanh Hoa, Nha Phu lagoon is home to about 232 different species of plankton. Nha Phu lagoon is a large sea located between Nha Trang Bay and Van Phong. The lagoon covers an area of ​​more than 1,500 hectares, possessing diverse flora and fauna and unspoiled landscapes. Image: Lenhan_0402. 6. What are the attractive eco-tourism spots in Ninh Binh? Tra Su Melaleuca forest
Van Long Lagoon
Ba Be Lake About 80 km from Hanoi, Van Long lagoon in Gia Vien district, Ninh Binh, is a famous eco-tourism destination in the North. This is also a large nature reserve of the Northern Delta with thousands of animals, plants and aquatic life, including many rare species such as langurs, civets, clouded leopards, red-faced monkeys… Coming here, you have the opportunity to sit on a boat to enjoy the charming and peaceful scenery of the country. Image: Masako_vietnam. 7. Which check-in points are considered as Absolute Love Cup in Vietnam? Thang Hen Lake, Am Tien Cave, Dam Sen, Ta Pa Lake
Trai Son Mountain, Ta Pa Lake, Tuyen Lam Lake, Am Tien Cave
Thang Hen Lake, Am Tien Cave, Trai Son Mountain, Ta Pa Lake Thang Hen lake (Cao Bang), Am Tien cave (Ninh Binh), Trai Son mountain (Hai Phong), Ta Pa lake (An Giang) are the great love cups in Vietnam that attract young people to check-in. Possessing a charming picture of nature, these locations are the perfect backdrop for virtual live photos. Boating, exploration, forest climbing… are popular activities in these resorts. Image: Mh_hangg.

Ca Xiu is a unique specialty in Ha Tien (Kien Giang) that makes people curious as soon as they hear the name. Anyone who sees a scorpion has a feeling of fear, not daring to touch chopsticks. The appearance of Ca Xiu is quite similar to bivalve seafood, but also like insects with long and large antennae. If it wasn’t for the introduction of the locals, surely no diners would have the “liver” to enjoy this strange dish by themselves. Ca Xiu live mainly in river, estuary, brackish water, abundant in Dong Ho lagoon, Ha Tien town. Like clams, ca Xiu live in muddy water, so they have long antennae to plug into the ground, serving the purpose of foraging. Ca Xiu season flourishes from about June to August every year. Although it looks quite strange, once you try it, you will find that the taste of coffee is extremely attractive. When catching Ca Xiu, people bring salt similar to the three-knot salt. Since then, shops have bought salted coffee beans and reprocessed them, creating “unique” dishes for Ha Tien cuisine. In particular, the delicious, nutritious coffee is especially the beard (good for men’s vitality), crunchy crunchy, so it is very popular with men. Fishermen after catching ca Xiu come back, they wash the mud, keep the tail and make fish sauce. For each layer of tomato, sprinkle a layer of salt on it. Depending on preference, people can salt with salt water or salt, add sugar to make the sauce quickly sour. The stage requires workers to have technique, experience and ingenuity. The quality of Ca Xiu sauce is good or not thanks to this salt method. If you add less ingredients, the tomato will spoil. If the salt is too salty, the tomato will turn black. From salted coffee, people have created many delicious and attractive dishes. The most familiar is the Ca Xiu salad with its salty, fresh, and attractive flavor. People will lightly blanch salted tomato in water to reduce the salinity. Shredded mango mixed with vinegar, sugar, fish sauce and then mixed with tomato sauce. Sprinkle roasted peanuts, laksa leaves, fried onions on top of the mixture and you have completed a special appetizer salad. Ca Xiu meat is crispy and has a characteristic fresh sweetness that makes people addicted to it forever. Photo: IT. Invite readers to watch the video “Smoked land – Strange dishes of Vinh Phuc people”. Source: VTV3.

Steamed sea bass in Hong Kong at a wedding restaurant on Kha Van Can Street, Thu Duc City Seabass is a ‘large’, salty fish (can live in fresh, brackish and salty water) but has a narrow temperature (can not live in water with high temperature fluctuations). In Saigon, when it comes to seabass – a species of white and pink fish – gourmets think of Can Gio immediately. Yes, it is the brackish water area that is rich in natural seabass. But the seabass Can Gio is not equal to the Ca Mau seabass. Ca Mau is rich in brackish water, making the fish as australian as the British model Tess Munster (Holliday). I have the opportunity to see close-up people catching seabass in Rung Sac Ecotourism Area, Can Gio. The site’s scouring service allows visitors to wade into the water to catch fish such as seabass, brown fish, mackerel, etc. Before that time the tour operator scattered piles of scrubs of aquatic things. For a while, the fish gathered to live in the scrub. Visitors come, the tour operator allows staff to cover the net in the scrub and visitors get inside the net to experience the fishing. But brown fish and seabass pose a lot of risks to catchers who are not accustomed to them. The brown fish’s fins are hard, stabbed into the hand, causing terrible pain. With seabass, in addition to the fins, the gills are also sharp, which can cause long cuts for the catcher. Later, when the natural source was scarce, in addition to the annual release of fingerlings in the sea as mentioned above, people also know how to raise this fish from wild seed. Up to now, Can Gio also has places that provide seabass services for the anglers. Consumers do not worry about lack of seabass on the table. However, the world’s consumers’ environmental awareness is increasing; they want the full story of what they consume – from a sustainability, humanistic and nutritional standpoint. Seabass is an option that meets that opinion. In many places, barramundi products are brought to the table with the rate of raising a finished fish is only one fish, compared to the past, the rate of fish loss to farmed fish was high; was condemned. But this awareness does not exist in the seabass farms in Vietnam. Wild seabass usually congregate in estuaries during the rainy season to release sperm and eggs on the day of the full moon and new moon when the tides are most active. The ‘old fishermen’ are very familiar with their behavior, choosing these times to set up sentences. Males are usually smaller than females, because when they are about 3 – 5 years old, they are males, when they reach 5-6 years old, they turn into females, about 80cm long. Seabass went into literature with two poems called the silver fisherman Lu Khe by Mac Thien Tu. An article in Chinese characters in the book Ha Tien Thap Vinh; an article in Nôm in the episode Hà Tiên Cross Cause of the Bay. Lu Khe is the name of a slot of water flowing into the sea. Lu means sea bass – also known as seabass. Seabass can do all kinds of dishes. Anything is not bad. In the past, down to Can Gio, restaurants often introduced sea bass to cook hot pot. But if the fire can’t be controlled, this dish won’t taste good on the meat. Only the sewing head is attractive thanks to the fat. The dish that the wedding reception restaurants often put in is the steamed seabass in Hong Kong. The name of the dish sounded a bit of national pride, as if the Vietnamese did not know how to steam. In this steamed dish, in addition to the fresh seabass that cleans the intestines, it fits a four-inch long plate of mango seeds, there must be plenty of carrots, onions, green onions, seeded chili, all chopped. Spices create coriander and ginger flavors. At the core of it is a delicious, solid soy sauce mixed with cold water. In fact, the meat of the fish just fits a four-inch textured plate that is not tough enough to satisfy the taste of Vietnamese people. Only the seabass caught in the wild weighing a few kilograms or more, which steamed like that, then rolled the rice paper, dipped in special fish sauce, was called excellent. If you want to taste small, only use the method of crispy skin. In this dish, in addition to purple onion, ginger, garlic, dill, there is also turmeric powder and especially Indian garam masal powder (sold at seasoning stores) stir-fried with spinach. Westerners “like the tongue” even more because this dish also has coconut milk added to the stir-fry mixture above. The fish meat is cut into fillets, cut into pieces, fried over medium heat and turned the skin down towards the pan until the skin is golden. The meat texture will now shrink and chewier than steaming soy sauce. Finished fried fish, mixed rice with spices vegetables, spinach, considered as satisfying the taste of the person. Fragrant and fatty again with coconut milk ever since. But seabass, if determined to be caught in the sea – a fish that wants to change the sex must go to the sea or is a fish that only lives in the sea – can make sashimi fish salad with mustard sauce. At this time, the sweetness of the fresh fish meat resonates with the acidity to make the re-fish in mustard mixed with soy sauce and lemon juice, increasing the umami. Mustard sticks on the nose and tears spring up, but the sweet and fleshy fish in the mouth is a ‘traumatized animal’ in cuisine. Seabass stomach is another delicious food, because the texture of the stomach is both chewy and strange. However, the stomach does not go to the buyer to buy the whole ready-made seabass. The stomach is sold separately. Surely you have not tried the fish’s stomach and coconut water? Try it! Online for sale this component is full, prices fluctuate quite. If you want to eat, you must experience places that provide quality and reputable goods. For the full set: For steamed seabass oil, delicious coconut water in the stomach!