A pub in Hanoi in 1991. “This place has fresh pig’s blood eaten with chopped intestines, herbs and peanuts for breakfast,” said photographer Hans-Peter Grumpe. Photo: Hans-Peter Grumpe / Hpgrumpe.de. Morning noodle shop on the sidewalk of Hanoi’s Old Quarter, 1992. A crowded restaurant in Dong Xuan market area, 1992. Uncle fan skewered on the sidewalk of the old town, next to the sign “Bii Hoi 1,600 VND”. Outside a restaurant “rarely cooked beef noodle soup”, 1993. A bowl of beef noodle soup in Hanoi at this time costs about 2,000 VND. Bustling scene in an evening beer hall. A boy selling fried doughnuts on the banks of Hoan Kiem Lake, 1991. This boy wearing a bread basket walks around the lake in search of diners, 1992. An ice cream shop with a styrofoam container on a bicycle, 1992. The box is covered with an Anlaco fertilizer sack. Street vendors in Hanoi’s Old Quarter, 1991. Dried ca cuong is hung in front of a shop selling ca cuong at 17 Cha Ca street. Ca cuong essence is used to make fish sauce, 1992. Cyclo carrying beef bones, materials used to cook pho, 1992. Invite readers to watch the video: Old Hanoi Girls’ School | VTV24.

Hanoi pho Pho Hanoi has existed since ancient times, it has become an indispensable culinary culture of Hanoi people. The broth of Hanoi Pho is usually clear and sweet, with the genuine sweetness of the bones. In Hanoi, it is customary to add a little bit of MSG to the broth. Writing about Hanoi pho, writer Thach Lam once wrote in the work Hanoi hashed six streets: “ Pho is a special gift of Hanoi, not only in Hanoi, but because it is delicious only in Hanoi. “. Good pho must be “classic” pho, cooked with beef, “ The broth is clear and sweet, the cake is flexible but not crushed, the fatty meat is crispy but not chewy, the chili lemon and onion are enough. “,” fresh herbs, northern pepper, drops of lime com, and a little bit of ca cuong, lightly as a doubt “. If eating pho in Hanoi, the seller will only offer a bowl of “rustic” pho consisting of beef noodle soup and scallions, perhaps with a slice of lemon, chili or a few slices of onion. In particular, Hanoians love to eat beef noodle soup with fried doughnuts. Crispy, fragrant, crispy pancakes will be dipped in broth and served with pho. Pho Nam Dinh There are many theories that pho first appeared in Nam Dinh, where the secret to making pho broth is often passed down from generation to generation. From the mid-60s to before the 90s of the 20th century, for many reasons, Pho Nam Dinh was absent for a while in other localities. However, from the 90s onwards, Pho Nam Dinh recovered again and grew stronger. Nam Dinh noodle soup has the most distinctive features, is a type of large fiber, very thin, soft and tough, never broken. I heard it’s because they add a little dong flour when making pho. Nam Dinh Pho has a stronger flavor than Hanoi Pho thanks to its fish sauce base. The broth has scum, rich in fish sauce, beef bones and pepper. When enjoying, diners add ground chili, fresh chili, vinegar and serve with small crispy crackers. Pho Saigon With Pho Saigon, you can feel the sweetness of sugar quite clearly. In particular, many Saigon people also cook broth with chicken bones and add dried squid, perhaps because of that, the broth of Southern pho is slightly cloudy, has a fatter and more greasy taste. In the South, in addition to the main bowl of pho, they also have an extra cup of fatty water (the fat of beef bones, in some places even blood juice) to keep if customers want and sweet sauce (black sauce), red chili sauce. . Pho Saigon is usually sold with lemon, fresh chili, coriander, basil, bean sprouts (blanched in boiling water or eaten raw), thinly sliced ​​onions (can be soaked in vinegar), which are vegetables. required, usually placed separately in a plate or basket sold with each bowl of pho, guests can take whatever they like and put it in their own bowl. Nowadays, pho has become a popular and indispensable dish in Vietnamese cuisine. Pho has also become more diverse, processed in many different ways, but pho cooked in the traditional way is still the most popular not only in the country but also in many other countries around the world.

I thought no one would dare touch this ugly-looking beetle. But unexpectedly, Ca Nieng appeared in the list of specialties not to be missed when coming to the low-lying area. Photo: Internet If ca cuong is impressed by its pungent taste, ca cuong brings a unique nutty and rich flavor. The shape of the stick is similar to the “brother” with black wings and a small round body the size of a finger. Ninh Binh people also often call Ca Nieng “deep water”. Photo: Internet If you are a newcomer to the ancient capital, surely no one would have expected this to be a famous specialty of the ancient capital. This type of insect is not uncommon. In leisurely afternoons, people often go to the field to “sock” a few times to get a basket full of cassava to be processed. Cut off the legs, remove the wings, remove the belly and wash. Roast the eggplant like shrimp and shrimp with fish sauce and salt to taste, so you have a meal to bring rice. Photo: Internet The dish is somewhat modest and popular like that, but for the villagers, there is nothing like it. Stir in a bowl of hot rice and then pick up a piece of roasted coffee, so rustic yet delicious. Each of them creates a very unique flavor but is strangely combined. The fragrant sticky rice mixes with the greasy, crunchy texture of the spice tower. Sometimes you have to “clean” a few bowls. Photo: Internet The pleasure of enjoying roasted coffee is at the end of the meal, take a piece of burnt rice for a few fish and then curl it, bite it lightly and slowly chew it, the country flavor spreads gently in the throat. Although there are countless dishes from the garden, but Ca nieng has a unique and unmistakable taste. Having the opportunity to visit the beautiful land of Ninh Binh, do not miss the opportunity to enjoy these rustic but rich local culinary culture.

The process of raising Ca cuong according to the Aquaponist model of Ms. Nguyen Thi Lan brings high economic efficiency. Sharing about her start-up journey from the Ca cuong farming model, Ms. Nguyen Thi Lan said that Phuoc Chi commune is considered a pure agricultural commune, so people here mainly grow rice and since childhood she has been attached to it. with fields, garden vegetables, frogs, frogs…; in it, there is a Ca cuong However, due to the changing habitat, the wild Ca cuong is gradually disappearing in the wild. In 2015, through researching on the information pages, she learned that Tay Ninh has successfully propagated Ca cuong in captivity, so she came to buy seed for trial at home. Through many times of raising and propagating Ca cuong failed because she did not know well about Ca cuong species, but with determination, not discouraged, she finally understood the technical process of raising Ca cuong. At the end of 2016, she has invested in 10 ponds with 2,000 breeders. In 2017, she started selling the first batch of Ca cuong and was popular with consumers. The benefits brought back far exceeded the plan with the average price of 30,000 – 130,000 VND / commercial Ca cuong and 100,000-200,000 VND / Ca cuong seed. According to Lan, Ca cuong is a fast-reproducing species with large numbers and lays all year round. Each birth is only 1 – 1.5 months apart / litter. Each nest of Ca cuong has about 100 eggs, after 5-7 days the eggs hatch into larvae, the hatching rate is nearly 100%. From hatching to commercial sale about 45 days, while raising for spawning about 75 days. Currently, Ms. Lan’s Ca cuong farm has an area of ​​3,000 m2. Raising Ca cuong is not difficult, but multiplying Ca cuong herds is not easy because Ca cuong is very sensitive to the environment, especially pesticides, in order to raise Ca cuong, it is necessary to choose a cool place, the water source is not polluted. . Therefore, farmers need to continuously monitor the growth and reproduction of Ca cuong to adjust appropriate care to achieve the best results. However, according to Lan, the food for Ca cuong is fresh food such as fish, baby frogs, and baby frogs, so when the food is not consumed, it is easy to pollute the water source. To ensure that the water source for raising Ca cuong is clean enough, farmers must change the water regularly. In addition, the process of growth from hatching to maturity, they undergo 5 molting, each time the farmer has to follow up to remove the embryo, so it takes a lot of time. The process of raising Ca cuong according to the Aquaponist model of Ms. Nguyen Thi Lan brings high economic efficiency. In early 2020, by learning about the aquaponist model (a combination of aquaculture and hydroponics grown hydroponics), she realized that this model was suitable for her Ca cuong farm. Investing in building 30 more Ca cuong ponds with a scale of nearly 10,000 fish and stocking dozens of pounds of fish, along with 1,000 m2 of organic vegetable gardens to produce under a closed process. Ms. Lan shared, when applying the aquaponist model, Ca cuong, the food of Ca cuong (which is a fish) and vegetables will be grown in the same circulatory system. Ca cuong eats food and produces waste products in the water. Water containing waste is fed into mechanical and microbiological filtration system. Thanks to the participation of beneficial bacteria, the wastewater from the aquarium will be converted to organic nutrients into vegetable growing tanks, vegetables absorb nutrients in the water, then purify the water and provide backwards. back to the Ca cuong and the spiny fish tanks. As a result of the application of aquaponist technology, Lan’s Ca cuong herd grows healthier, the wastage rate is low, thereby saving 30% of the cost of food for Ca cuong, 50% reduction in the amount of clean water supplied. daily and 70% reduction in labor force. Ms. Lan also said that each month, her Ca cuong farm supplies to the market more than 10,000 commercial Ca cuong, after deducting the cost, bringing in profits from 40 to 50 million VND per month. In addition, thanks to the reduction of input fees, the source of Ca cuong seed sold by Ms. Lan is also 40% lower than the market price. The process of raising Ca cuong, growing aquatic vegetables according to the Aquaponist model of Ms. Nguyen Thi Lan brings high economic efficiency. According to Ms. Lan, at present, consumers are mainly aware of products processed from Ca cuong meat such as fried, steamed … because Ca cuong meat and eggs contain many proteins, lipids and vitamins. However, the most valuable of the Ca cuong is the bag of essential oils in the belly of the male Ca cuong. Foreseeing this, in addition to selling Ca cuong seeds, meat, realize that Ca cuong fish sauce is one of the products that still preserves the essential oils of Ca cuong, the delicious and fatty taste is accepted by the market. Lan continues to invest in production lines and fish sauce processing to diversify products from Ca cuong, increase value and have more stable output while more and more businesses and farmers invest. to cultivate this insect. In order to build a brand for the product, capture the One-Commune Program (OCOP), right from the moment the program was launched, she applied for the Ca cuong fish sauce product called “Phong Lan”. . Since registering for the certification of OCOP products, a good reputation, many companies, businesses, and supermarkets have come to find out about the product and more and more orders are placed, Ms. Lan chalk. Khoi said.

In recent days, Mr. Nguyen Dinh Long in Thach That, Hanoi often sells on facebook some batches of ca cuong at an expensive price: 35,000 VND / head. On the surface, Ca cuong is no different from cockroaches, but they are sold at such a high price that startles many people. However, Mr. Long commented, the selling price of Ca cuong this year has decreased significantly compared to last year due to the Covid-19 translation. In previous years, the retail price of Ca cuong never fell below 5 million VND / kg and below 50,000 VND / unit. Ca cuong looks like a cockroach He shared that he imported Ca cuong from Laos or some areas in the South; After that, bring them to Hanoi to sell to retail customers or restaurants selling snacks. In the North, there are very few Ca cuong because people abuse plant protection drugs in the field, so Ca cuong almost rarely appears. Explaining why this thin-bodied insect resembling cockroaches and stink bugs is bought by many people, Mr. Long said: “Ca cuong lives both on the banks and ponds, under water rice fields, but carries essential oils. rare. Therefore, many customers who buy Ca cuong will wash them and then put them on the grill. Then, they cut into small pieces and put directly into the sauce or use gradually “. Or for more convenience, many customers buy Ca cuong to extract the essential oil and store it in a sealed jar. Each time they eat, they just need to bring 1-2 drops into the bowl of sauce. Due to the expensive price of Ca cuong, most retail customers only buy a few to a dozen. Particularly for the rich, the house with conditions or the restaurant or restaurant has just ordered 0.5kg to 1kg. This man added, 1kg Ca cuong usually consists of 80-100 children, depending on the big or small. Calculated, 1kg Ca cuong costs about 3.5 million. One day, Mr. Long sells at least a few dozen to 200 ca cuong. But inside the body they contain special essential oils Many customers like Ca cuong, imported goods go anywhere “On Tet holidays, Ca cuong is asked by many customers to soak fish sauce, use essential oils to spice up festival dishes such as rolls, bun cha, vermicelli … Roasting coffee stalks as bait. However, due to the scarcity of goods, our house is not much for sale. Customers who want to pick up must book at least a week to return the goods ”. In addition to selling whole fresh Ca cuong, Mr. Long also imported a few other products extracted from Ca cuong at a price that is not cheap, such as: Whole Ca cuong fish sauce (soaked 10 males) 500,000 VND / bottle Ca cuong essential oil 300,000 VND / bottle, Ca cuong wine 1.2 million / 2 liter bottle. As a construction engineer, Mr. Tran Van Kien in Cau Dien, Hanoi has just ordered 0.5 kg of male Ca cuong to soak in wine and soak fish sauce. Although their prices are expensive, he is very fond of this insect. “Male Ca cuong has an essential oil smell like cinnamon. When taking the essential oils out, my wife often let her husband soak fish sauce or wine. Eating at the dipping country house always has a familiar tomato cuong taste. Because the tomato sauce has the slight scent of cinnamon and banana oil, now without the tomato cuong, the sauce is very bland, “Kien said. Mr. Kien said that his family has Ca cuong essential oil to eat almost all year round. Therefore, when friends come to his house to eat and drink, the bowl of tomato sauce and tomato wine has an unusual smell, complimenting him because this is a unique and strange dish that few people know.

While Vietnamese beef is sold at traditional markets for between 250,000 and 350,000 VND / kg, Australian beef sold in supermarkets or import shops has a price of between 350,000-800,000 VND / kg, on the internet market, Australian beef core is being sold at startlingly cheap prices, only 120,000 VND / kg. Saying the reason why the price of Australian beef is cheaper than the price of pork on the market, the traders of this commodity said that because they import large quantities in containers, the price is cheaper, especially this occasion is discharging the warehouse to import new batches. so the price is also much lower than before Tet. But Mr. Tran Minh Phu, owner of a chain of 10 food stores, said on Dan Viet Newspaper, this is Indian buffalo meat or sow pork that is enchanted into beef for profit. This type imported to Vietnam only costs 30,000-50,000 VND / kg, has a color and taste not much different from beef. The truth is cheap Norwegian super brick crab Cheap Norwegian brown crab super cheap frozen goods Recently, the Norwegian brick crab (Norwegian brown crab), which is considered a high-end seafood line in the world, has recently been sold for only 290-350,000 VND / kg, half the price of Ca Mau crab. Because of the cheap price, Norwegian brown crabs were massively bought by housewives. However, according to the knowledge and life, the cheap super-brick Norwegian brown crabs are frozen, no longer chewy, fragrant, and sweet like fresh crabs. Cicadas cost half a million VND 1kg, crab prices increased Cicada is a popular dish in many rural areas. Recently, this dish has suddenly become popular, becoming an expensive specialty that many people seek to buy. According to a survey by PV Dan Tri, 1kg of cicadas is for sale at prices ranging from 300,000-500,000 VND / kg, if customers want to buy a lot, they must order a few days in advance. Meanwhile, in Nghe An, the price of copper crab is currently increasing. Traders buy crabs from VND 50,000-70,000 / kg. Seeing high prices, many people in Yen Thanh district rushed to catch crabs to sell. Watermelon price increases in Binh Dinh Dan Tri newspaper said, traders buy watermelon in Binh Dinh for 6,000-7,000 VND / kg. This is a price that farmers are quite profitable so melon growers are very excited, no longer worry about “rescue”. In Binh Dinh, watermelon is an unplanned crop and is not encouraged to grow because the output is not stable. The area of ​​watermelon planted in this province is up to thousands of hectares every year. The concern is that watermelons in Binh Dinh are rarely sold in the domestic market because they cannot compete with watermelons grown in the South. Therefore, the output is mainly based on the Chinese market, so the price is unstable. Air conditioning, fan, luxury TV sharply discount In order to attract the attention of pedestrians, many supermarkets and electronics centers in Ho Chi Minh City have brought air-conditioning products, air-conditioning fans to the pavement, and hung promotional banners, up to a discount. 50%. Customers who buy air conditioning at this time do not have to pay fees for materials and installation. Some electric supermarkets display air-conditioning fans at the entrance to attract customers Meanwhile, in the North, just in the early summer, many electronics stores and supermarkets have launched promotions, great discounts, especially with air-conditioners, air conditioners, refrigerators, … Air-conditioning fan models of familiar brands such as Kangaroo, Saiko, Sunhouse, Sowun, … are discounted by half, only 1.8-2.5 million VND / product. Electronic supermarkets are also launching many promotions for television products, in which, luxury TV models are reduced up to 50% of the selling price to push inventory, outdated. Foreign goods poured in, cashew nuts dropped in record prices In the first three months of the year, Vietnam imported 539,000 tons of cashew nuts with a value of up to 839 million USD, up 174.2% in volume and 171.5% in value over the same period last year. Particularly in March 2021, cashew imports increased sharply, up to 300,000 tons, worth $ 490 million. Meanwhile, domestic cashew prices are falling sharply, gardeners face the risk of loss of income. At present, the price of cashew nuts in Binh Phuoc is reduced to only 21,000-23,500 VND / kg. In Dong Nai, the price of fresh cashew also dropped deeply. South Australia lobster costs nearly tens of million / unit still expensive South Australia lobster has a beautiful red color, large weight, from 2-5 kg ​​/ head. Recently, this is one of the items that many customers are looking to buy. South Australia Red Lobster. At some seafood stores, South Australian lobster has a selling price of 2-2.5 million VND / kg. Due to the nature of farming and fishing in the wild, Australian lobster is of high quality. This type of shrimp has firm, sweet meat and is rich in nutrients. ‘Stork’ presses rice prices, farmers like ‘sitting on a fire’ According to Dan Tri Newspaper, these days, farmers in many localities of Soc Trang province are very anxious because the rice has been ripe but cannot be sold because the price “plunges” suddenly due to the situation of “storks” of forced manipulation. rice prices. Mr. Nguyen Van Khuyen (a farmer living in Thanh Tri district, Soc Trang province) said that many local farmers do not sell ST24 rice to “storks” and traders because the price of paddy is only 6,000 VND / kg, a decrease of 1,000. VND / kg compared to half a month ago. At this price, people will not earn much interest. Ca cuong costs 3.5 million / kg still expensive Ca cuong looks like a cockroach In the past, such insects as crickets and stink bugs were once popular with many people, but now families have the opportunity to hunt for ca cuong. Looking at the appearance, Ca cuong looks like cockroaches. But because the body carries rare essential oils, so many people prefer to buy Ca cuong. Despite the expensive price, up to nearly 4-5 million VND / kg, many people are willing to spend money to buy more flavor for the dish. In addition to whole fresh Ca cuong, the products extracted from Ca cuong are also quite expensive, although the price is not cheap, such as: whole tomato fish sauce (soaking 10 males) 500,000 VND / bottle, tomato essential oil. stalk 300,000 VND / bottle, Ca cuong wine 1.2 million / 2 liter bottle. Rushing to travel April 30 to May 1: Aviation “burned” tickets, tour companies closed On April 30 to May 1, people all over the country rushed to travel, the demand for air tickets skyrocketed. Although the airlines continuously increase the load on the travel routes, many newly opened flights have sold out. For the railway, the holidays April 30 and May 1, train passengers also increased strongly. To serve the people, in addition to the 3 pairs of Thong Nhat passenger trains that run daily, including SE3 / SE4, SE5 / SE6, SE7 / SE8, the railway industry organizes more trains to Da Nang. According to travel companies, up to this point, a number of famous tourist destinations such as Ha Long, Sa Pa, Ly Son, … customers have fully booked the service. Some units also close the book, lock the tour from April 30 to May 1, not receive more guests from last week. Hanh Nguyen (Synthetic)

Many years ago, my uncle Warm often made an appointment when my grandmother’s death anniversary was reunited in Thanh Minh period. “My family goes to Duoi market so that we can go to Mo market very much. Why does Ms. Ba have to go up to Buoi market to shop for something, far away?”, Mr. Warm asked. My mother replied: “I let her grandchild go to the market. I just went back to Buoi market with many things to carry to let him know the market is fair.” Come on vegetables, melon and fruit cake, all kinds of fragrant leaves. That is the way to go to the market from the previous day to contribute to my grandmother’s death anniversary, my mother used to let my children go to the market. The price of the train ticket at that time was only a few cents to hear tinkling to Dong Xuan market, through Hang Dau booth, then through Quan Thanh temple, finally up to Buoi market. The fair is over, the hat is undulating, the burden is full of people, the hat is full of leaves, and the clothes are black and cloth. In March the carpentry flower bloomed, the thorny taffeta rose, I had a market filled with the scent of flowers. Then my mother gave me a gift of silk rolls on the eyes of Mrs. Tu hump. Mrs. Tu’s back was cuffed, but her cake was thin and delicious. Fish sauce from the market is not as delicious as at home, but Mrs. Tu adds a taste of ca cuong and fresh chili, a pinch of oregano, the taste of home market gifts. Once I took the tram back, down the lake, my mother fed me pho. Now I want to find the market in Hanoi, no longer see the burden anymore. The lever, perhaps only sold at the market Vieng – fair only for luck. From rows of vegetables, fruit rows, bamboo cages containing geese, chickens, baskets, baskets … many things it kept hidden in the heart, could not erase the soul of the twisted pair on the shoulder. human life of the last century. In March, it was drizzling and rainy, so I just wanted to get sunny. Who can buy March sunshine in Hanoi? The sun also makes the face of the countryside market, especially the shops, to smell the spices. Curved beams, one side of the burden is cold vermicelli vermicelli, wooden ladle pouring vinegar flavored with vinegar suddenly sour and spicy of dried chili and pounded with chicken fat. The vermicelli leaves count hundreds, the small mussel leaves are filled with cold water. the whole season of com, bringing rice steam into the city. Now the Hanoi market lacks a couple, the Mo market, the Buoi market, is already bright high-rise greenhouses. The counter selling tobacco leaves, the herbal medicine of Dai Yen villagers is also located on the cement base. Cement and paving stone, have breathed the flavor of the leaves, let the natural look of nature in the market soul. Then the basket is sifted, and the bamboo is less. Second, to bamboo shoots, vermicelli, rice cakes also vacuum. If you keep going to the supermarket at the listed price with the glasses on, sometimes the old mother just gazes blankly … everything in the modern market has changed drastically. Watching people swipe the payment card, no bargaining and no challenge. I go to the market, the soul of the Hanoi fair and the old country market still has something to look back today, to see the figure of the curved lever, the bamboo rays scattered on the shoulders of my mother, her shoulder, of old Hanoi. season.

1. There has been an endless debate in the world of audiophiles as to prefer sweet or rustic sound quality. The people who follow the school of acoustic qualities have sweet, flattering sound, like eating pho for noodles. Prefer sweet noodle soup made by MSG or from bone stew, depending on each person’s taste. Those who like sweet sound quality tell the wood to listen dry and difficult to enter. However, the rustic sound sounds not boring, it is closer to the truthfulness of the sound source, so most of the audio players, after a long time, have finally returned to … carpentry. 2. In architecture, here and there we see patches of walls that are not plastered, or plastered, but are stripped of mortar by the interior workers, leaving carpentry bricks to look rough, nostalgic and vivid. Recently, office buildings tend not to flatten ceilings but expose the entire electrical system, air conditioning, fire …, then spray dark paint. The space above the head so that it looks confusing, messy turns out to have depth, not boring, not tedious. In interior design there is a whole school of rudeness. Many materials, including wood, do not need to be too elaborate to be processed, but just leave it as it is, with the wooden eyes, the wooden shell, the core being deepened. Living next to such objects has a feeling of closeness to nature. 3. In cuisine, more and more people are aiming for purity, that is, to maximize the “rusticness” of the ingredients without letting spices interfere too much. Western grilled snakehead fish is a popular dish of garden drinkers and farmers. But now it becomes a “unique” dish of luxury restaurants because more and more people see the sweetness, the aroma of the attractive fish meat, to capture the taste, there is no substitute. There are many spicy flavors in this world, but gourmets still like the spicy taste of ca cuong. And it must be the spicy taste of the raw ca cuong, but the essential oil is also not good. Previously, people told each other that coffee, when roasting, had to give this or that to make it strong. I don’t know what this is about, but now addicts just go out and get acquainted, see the coffee beans, touch the beans, tell me to grind this kind, the roasted type, the butter. It is no coincidence that the rustic coffee philosophy of Starbuck is famous all over the world. 4. In terms of color, if you know how to mix deep tones – rustic color, it will be very luxurious! This is the luxury of the radio people, not the emerging people who always like brilliantly in crowded places. Gold is the symbolic color of kings and supremacy. In the scene of dazzling bright colors, it is easy to be confused and overwhelmed. On the contrary, the rustic color tone – the deep color is easy to approach and easily sympathetic. 5. I’m not familiar with it, but it seems that there are content in beauty contests that force contestants to have their bare faces for the judges to comment on. After all, in life, we won’t be able to put on makeup forever, sometimes the make-up disappears, leaving only a bare face. Carpentry is the truth. Carpentry but still beautiful and precious. 6. Even in the @ era, I still see the presence of “carpentry”. Gone are the days when the flashy interface flashed red, green, and yellow. Now is the time for the user-friendly interfaces, the softwares bring simplicity and convenience to users. 7. In communication, behavior, carpentry often means sincerity. Rustic displays mutual understanding beyond words and etiquette. Of course, carpentry is not messy, permissive, or indulgent. I have seen many noisy conversations where one side (or both sides) is fighting to tell cliché stories, talking out of the way. Looks like they all tried to speak to avoid the silence. Are they afraid of voiceless gaps? Or maybe they think it’s tedious to say nothing? Others try to prove their superiors or superior thinking abilities, so they must be careful, considerate, and thoughtful so that every sentence that comes out must be a statement, elaborate, concise and general. Communication suddenly became a listening-comprehension contest and the battle to win the heart made the atmosphere heavy, everyone was tired and awkward. I think people who understand each other can be honest. The rest must be scheduled, experienced and tolerant in order to have a … rustic, regardless of whether the opposite person is bright or cowardly, familiar or strange. Then the meeting will not need makeup by trying to mold smiles, sentences; Or try to make a thunderclap propaganda tendon to prove me here. No need, just look at each other to understand, otherwise, just a few sentences very rustic, sincere. /.