Clip The pancake village is busy on the occasion of the Lunar New Year During the Lunar New Year, banh xeo is a traditional delicacy that many customers are interested in. In Cao Lanh pancake village, there are many places to sell cakes from early in the morning. On the occasion of the Dragon Boat Festival, the workers who pour pancakes at Cao Lanh pancake village are always busy with work To ensure the taste of the countryside, banh xeo shops often use ingredients to make the filling which are pork, chicken, duck, minced shrimp with cassava root and cooked green beans. In addition to herbs with salad, banh xeo at the market has a few leaves of “forest vegetables” such as figs, mangoes, … The price of cakes ranges from 20,000 – 22,000 VND/piece. Prepare ingredients to pour pancakes Mr. Tran Trung Hieu, owner of Cay Roe pancake restaurant (My Phu ward, Cao Lanh city), said: “A week before the Lunar New Year, my shop prepares many necessary items for this exciting business season. However, it still does not meet the needs of diners. In the 2 peak days, my shop sells from 2,000 to 2,500 pancakes, banh khot, and banh cong / day. To ensure crispy and delicious, banh xeo shops mainly use natural ingredients cooked on a charcoal stove According to the owner of the banh xeo shop Ut Nang (My Phu ward), right from the beginning of last week, the purchasing power of pancakes at the shop increased about twice as much as usual. Therefore, the restaurant must increase its capacity to meet the needs of customers. Attractive finished pancakes with prices ranging from 20,000 – 22,000 VND/piece In addition to pancakes, during the Lunar New Year, people also buy a lot of banh khot Due to the impact of the Covid-19 epidemic, the shops mainly sell to customers to take away This year, the selling price of banh xeo, banh khot, and banh cong remained stable compared to the previous year. In addition, to ensure safety against the Covid-19 epidemic, banh xeo shops require both employees and customers to follow the 5K recommendation of the Ministry of Health.

Fishing reishi in flood season in upstream districts of Dong Thap province Young lingfish are sold a lot at markets during the months when the water is high For many years, the journey to find and promote the top Vietnamese specialties and cuisine has been conducted by the Vietnam Record Organization since the beginning of 2010 with the patronage of the Global Vietnamese Records Organization (VietWorld). World Records Union (WorldKings). Sour and sourdough fish with crazy fish – a famous delicacy of Dong Thap province Sa Dec noodle soup – famous famous dish of Dong Thap province Top Vietnamese specialties is made with the goal of promoting culinary values, Vietnamese specialties, special and unique dishes, typical for each region, honoring Vietnamese culinary values, promoting Vietnamese cuisine is widely available to domestic and foreign tourists, providing a comprehensive view of a diverse and healthy cuisine. Processing shrimp crackers at Sa Giang Import-Export Joint Stock Company Nem Lai Vung – a famous signature dish that is known by many people For many years, Cao Lanh mango has been the main crop of many households In order to be selected in the top Vietnamese specialties in 2020, dishes must meet criteria such as bringing Vietnamese breath, using natural ingredients to prepare, suitable for taste, good for health, origin of export. clear history and culture.

Fruit-laden vineyards attract people to visit. Mr. Hung’s vineyard is about 6,000m2, including 2 zones, of which the garden is 2,000m2 for fruit. Mr. Hung grows many varieties of grapes such as: nail grapes, candy grapes, black grapes. These grape varieties were bought by him from Ninh Thuan and planted. After nearly 1 year of care, Hung’s vineyard began to bear fruit. “I didn’t plan to open the door because it wasn’t finished yet, but acquaintances came to the garden to play, take pictures and post them online, so people came in and asked to take pictures. Therefore, I decided to open the door for free to visitors. Since opening, more than 1,000 people in Dong Thap, Vinh Long, Can Tho … have come to visit,” Mr. Hung said. Mr. Hung’s super-fruity and beautiful vineyard. Photo: Thanh Ngan “The other day, I and a group of friends came to visit this vineyard, although the road is a bit far and difficult to find, but when entering the garden, it is very beautiful, the owner is extremely hospitable. When coming to the garden, the cool air makes me relax my mind and reduce stress. Especially, this vineyard takes very beautiful photos, young people can live virtual,” Tinh Lap (living in Sa Dec) said when he returned to the vineyard for the second time. Mr. Hung added that he has now cut all the fruit and closed the garden to take care of the trees. “It is expected that on the occasion of September 2, the new grapes will bloom again. Now the grapes have run out of fruit, but many people do not know, so they still come to visit,” said Mr. Hung. In Dong Thap, Mr. Nguyen Thanh Tuan’s vineyard (Long Binh hamlet, Long Khanh B commune, Hong Ngu district) also attracts many people to visit and take pictures. This is considered the largest 3-color vineyard in the West, with more than 1,000 roots and is producing abundant fruit. Tuan’s vineyard in Hong Ngu, Dong Thap Mr. Tuan said, after renovating 13,000 m2 of farmland, he went to Ninh Thuan to survey, learn about soil, learn farming techniques and bring about 1,400 grape roots to test planting. The initial investment cost for the renovation of grape growing is about 60 million VND/1,000m2. Mr. Tuan said that the NH01-152 grape variety (also known as three-color grapes) has outstanding advantages in terms of fruit quality and weight. This is the largest three-color vineyard in the West Accordingly, this grape variety has good resistance to pests and diseases in Dong Thap land, high fruit setting rate, large fruit, average weight is from 0.5 to 1.5 kg/bundle. Since opening, Mr. Tuan’s vineyard has attracted a lot of visitors to experience taking pictures and hand-harvesting bunches of grapes. Mr. Tuan hires many people to take care of the vineyard. “For the first time in the West, I was able to pick grapes from the tree by myself, it felt very good. In addition, when we went to the vineyard, we couldn’t forget to take a lot of sparkling photos”, said Diem Phuc (living in Thanh Binh district, Dong Thap province).

The kitchen snails of Tinh Que establishment in Cao Lanh are becoming a commercial product that attracts attention. Previously, I only heard of this dish orally. How do you say that? Not at the end of the market. The establishment’s instruction manual for snails is on the package – a bamboo basket with wide eyes, the size of a human head. I don’t remember the verbatim, but the gist is that before steaming, put the snails in a large container and put three eggs in it with a bag of milk. Let it take about two hours for the snails to drink up before it is processed. People in the West know how to take advantage of the behavior of the common convex snail called pila: in the dry season, when you sleep, in the rainy season, you wake up to eat, to invent the kitchen snail dish. There are several types of edible apple snails: the field snail (pila polita), which lives in garden ditches, canals, along the edges of fields, in the fields, and snails (pila gracilis) (1), which live in places where there sedges – perhaps hence the name, and rock snails (pila?), which live in the mountains. In terms of quality, snails are the best, because the meat is chewy and lumpy. More than two decades ago, snails became increasingly scarce as a result of scientists calling for the import of golden apple snails for export. The golden apple snail is an invasive species that has become a scourge for rice-growing countries. As an invasive species, rapidly growing herds, spreading on a large scale, so according to the ‘territorial law’, ‘yes, I don’t have you’, the snail has almost disappeared. The basket of snails in the kitchen of the Tinh Que establishment. Photo: NGUYEN NGUYEN Snail snails are different from the common-eyed apple snail, which is the low, not pointed and tall snail tower like the bronze apple snail. In recent years, people in Dong Thap have chosen to raise snails a lot because of the higher commercial price, due to a time of scarcity. Buyers of snails in the attic also choose snails. The pila snail is an amphibian, lives on land during drought, sleeps all the time and breathes through lungs. In the rainy season, it lives under water, breathes with gills and goes foraging. According to that habit, people put snails in baskets in the attic of the kitchen for snails to sleep for a long time. When you want to eat snails, give them a ‘gracious’ meal of good food. Normal snail meat is delicious, feeding them milk and eggs will be more delicious. There is something to pay attention to the fire, so that the snail does not get tough. Eat bulot, fence the sea People who know how to eat bulot snails must first be cod from Newfounland from the late 19th century, then Normandy, French, etc., then Saigon and Can Tho. Not sure if I am the last person to know about this snail when eating them in Can Tho at the end of April 2021? Eating a snail, don’t say it’s good or bad, the more thought-provoking thing is how the French conserve resources through fishing restrictions. In 1970, the opening Granville auction attracted interest in the bulot sea snail. Before that, the luxury on the dinner table of Westerners only had oysters and red crayfish. As for snails, there are only snails living on land that many Vietnamese shake their heads. In 1980, a group of operators was formed, and in 1985, mining required a license. The smallest size snail to exploit is 4.5cm long. In 2000, due to a decrease in stocks, many measures were put in place: a fishing break in January, the time when snails spawn. The quota is 300kg per person and 900kg per ship, limiting the number of permits, increasing the separation distance from 1.9 to 2.2cm. The number of catches was reduced by 6,000 tons, the number of miners was reduced from 82 to 68. The catch of bulot snails is only using trap cages. Fishermen use cages with bait dropped on the sea floor to lure snails. Fishing as if it does not frighten the snail, stress reduces the quality of the meat. Stir-fried bulot snails with garlic butter. Photo: NGUYEN NGUYEN In the past, bulot snails were only caught by the French as bait for the large cod fishery in Newfoundland as far as Canada. Specifically, on May 18, 1886, the Newfoundland Parliament enacted a law prohibiting people on the island from trading with foreigners and especially not selling and exporting bait to French fishermen. This bait includes squid, herring or roe. Difficult to get wise, some French fishermen came up with the idea of ​​​​using bulot snails as bait for cod fishing. A long time thanks to the new type of bait, the catch is estimated to be five times more. Saint-Malo authorities, press fear a resource depletion. All of a sudden, the cod didn’t want to eat the bulot bait anymore. It wasn’t until the early 1980s that the snail, scientifically known as buccinum undatum, appeared on the dining table and in the kitchen. Within 20 years, the French quickly realized the problem: the output was getting bigger and bigger, the resources were getting exhausted. Obviously the snail meat is delicious. The day I ate snail bulot in Can Tho, the shop sold by the slice. The dish is called snail bulot sauteed with garlic butter. For the French, known for their fine dining, they say an ontological question has long haunted them about the relationship between snails and mayonnaise: can the former survive without it. the second one? It’s like the correlation between snails – the national drug of the West – and garlic butter. It’s horrible to be missing either. But Vietnamese tongue overturns two pairs of categories. They let snail bulot survive with garlic butter. That day I ate delicious and fragrant. But the smell of the sea is only very light, maybe it is a more subjective feeling, because in Vietnam, I used to eat all kinds of sea snails. Bulot snails from France are imported to Vietnam in the form of frozen snails with their shells intact. Many places sell online for prices from 350,000 VND or more, depending on the size. But certainly there is no milk snail like milk squid, milk anchovies, milk crabs in Vietnam. Strict European fishing regulations. The last class snail is 4.5cm, each class is 2.2cm apart. The people of Granville are also worth learning that, although snails are found in many places in France, they have registered for geographical indications early. The Protection of Geographical Indication (PGI) for the Granville Bay bull snail was granted on February 7, 2019, after 7 years of filing. PGI is the quality talisman of this bay snail. —– (1) – Ngo Thi Thu Thao, Le Van Binh, Comparison of some morphological and reproductive biology characteristics of the field snail and the autumn snail in Dong Thap province, Can Tho University.

The kitchen snails of Tinh Que establishment in Cao Lanh are becoming a commercial product that attracts attention. Previously, I only heard of this dish orally. How do you say that? Not at the end of the market. The establishment’s instruction manual for snails is on the package – a bamboo basket with wide eyes, the size of a human head. I don’t remember the verbatim, but the gist is that before steaming, put the snails in a large container and put three eggs in it with a bag of milk. Let it take about two hours for the snails to drink up before it is processed. People in the West know how to take advantage of the behavior of the common convex snail called pila: in the dry season, when you sleep, in the rainy season, you wake up to eat, to invent the kitchen snail dish. There are several types of edible apple snails: the field snail (pila polita), which lives in garden ditches, canals, along the edges of fields, in the fields, and snails (pila gracilis) (1), which live in places where there sedges – perhaps hence the name, and rock snails (pila?), which live in the mountains. In terms of quality, snails are the best, because the meat is chewy and lumpy. More than two decades ago, snails became increasingly scarce as a result of scientists calling for the import of golden apple snails for export. The golden apple snail is an invasive species that has become a scourge for rice-growing countries. As an invasive species, rapidly growing herds, spreading on a large scale, so according to the ‘territorial law’, ‘yes, I don’t have you’, the snail has almost disappeared. The basket of snails in the kitchen of the Tinh Que establishment. Photo: NGUYEN NGUYEN Snail snails are different from the common-eyed apple snail, which is the low, not pointed and tall snail tower like the bronze apple snail. In recent years, people in Dong Thap have chosen to raise snails a lot because of the higher commercial price, due to a time of scarcity. Buyers of snails in the attic also choose snails. The pila snail is an amphibian, lives on land during drought, sleeps all the time and breathes through lungs. In the rainy season, it lives under water, breathes with gills and goes foraging. According to that habit, people put snails in baskets in the attic of the kitchen for snails to sleep for a long time. When you want to eat snails, give them a ‘gracious’ meal of good food. Normal snail meat is delicious, feeding them milk and eggs will be more delicious. There is something to pay attention to the fire, so that the snail does not get tough. Eat bulot, fence the sea People who know how to eat bulot snails must first be cod from Newfounland from the late 19th century, then Normandy, French, etc., then Saigon and Can Tho. Not sure if I am the last person to know about this snail when eating them in Can Tho at the end of April 2021? Eating a snail, don’t say it’s good or bad, the more thought-provoking thing is how the French conserve resources through fishing restrictions. In 1970, the opening Granville auction attracted interest in the bulot sea snail. Before that, the luxury on the dinner table of Westerners only had oysters and red crayfish. As for snails, there are only snails living on land that many Vietnamese shake their heads. In 1980, a group of operators was formed, and in 1985, mining required a license. The smallest size snail to exploit is 4.5cm long. In 2000, due to a decrease in stocks, many measures were put in place: a fishing break in January, the time when snails spawn. The quota is 300kg per person and 900kg per ship, limiting the number of permits, increasing the separation distance from 1.9 to 2.2cm. The number of catches was reduced by 6,000 tons, the number of miners was reduced from 82 to 68. The catch of bulot snails is only using trap cages. Fishermen use cages with bait dropped on the sea floor to lure snails. Fishing as if it does not frighten the snail, stress reduces the quality of the meat. Stir-fried bulot snails with garlic butter. Photo: NGUYEN NGUYEN In the past, bulot snails were only caught by the French as bait for the large cod fishery in Newfoundland as far as Canada. Specifically, on May 18, 1886, the Newfoundland Parliament enacted a law prohibiting people on the island from trading with foreigners and especially not selling and exporting bait to French fishermen. This bait includes squid, herring or roe. Difficult to get wise, some French fishermen came up with the idea of ​​​​using bulot snails as bait for cod fishing. A long time thanks to the new type of bait, the catch is estimated to be five times more. Saint-Malo authorities, press fear a resource depletion. All of a sudden, the cod didn’t want to eat the bulot bait anymore. It wasn’t until the early 1980s that the snail, scientifically known as buccinum undatum, appeared on the dining table and in the kitchen. Within 20 years, the French quickly realized the problem: the output was getting bigger and bigger, the resources were getting exhausted. Obviously the snail meat is delicious. The day I ate snail bulot in Can Tho, the shop sold by the slice. The dish is called snail bulot sauteed with garlic butter. For the French, known for their fine dining, they say an ontological question has long haunted them about the relationship between snails and mayonnaise: can the former survive without it. the second one? It’s like the correlation between snails – the national drug of the West – and garlic butter. It’s horrible to be missing either. But Vietnamese tongue overturns two pairs of categories. They let snail bulot survive with garlic butter. That day I ate delicious and fragrant. But the smell of the sea is only very light, maybe it is a more subjective feeling, because in Vietnam, I used to eat all kinds of sea snails. Bulot snails from France are imported to Vietnam in the form of frozen snails with their shells intact. Many places sell online for prices from 350,000 VND or more, depending on the size. But certainly there is no milk snail like milk squid, milk anchovies, milk crabs in Vietnam. Strict European fishing regulations. The last class snail is 4.5cm, each class is 2.2cm apart. The people of Granville are also worth learning that, although snails are found in many places in France, they have registered for geographical indications early. The Protection of Geographical Indication (PGI) for the Granville Bay bull snail was granted on February 7, 2019, after 7 years of filing. PGI is the quality talisman of this bay snail. —– (1) – Ngo Thi Thu Thao, Le Van Binh, Comparison of some morphological and reproductive biology characteristics of the field snail and the autumn snail in Dong Thap province, Can Tho University.

Bamboo is planted on both sides of the road to Gao Giong Melaleuca forest. (Photo: Nguyen Van Tri / VNA) Gao Giong cajuput forest in hamlet 6, Gao Giong commune, Cao Lanh district (Dong Thap) is planned as a Vietnamese bamboo conservation area with more than 66ha. From 2014 up to now, this Melaleuca Forest Management Board has collected and propagated 68 varieties of existing bamboo in Vietnam to plant in Gao Giong such as thorns, bamboo, yellow stripes, beauty bamboo, Cladding bamboo, stone bamboo, bamboo, golden bamboo, ornamental bamboo, bitter bamboo, black bamboo … Mr. Huynh Thanh Hien, Head of Gao Giong Melaleuca Forest Management Board, said the bamboo collection here is one of the works under the project “Bamboo conservation area with Gao Giong Ecotourism Area And develop the nature reserve into evergreen forest of Gao Giong. In Gao Giong cajuput forest, there are thorns, bamboo shoots, yellow striped bamboos … scattered everywhere, because this is the kind of bamboo that attracts birds and storks to come here to live and make nests. Tre gai is also a species of tree for house construction, bed, chopsticks for rice, means of catching fish, trapping rats …; Especially, when dry trees will be taken to ponds, lakes for fish and shrimp to shelter. Up to now, Gao Giong has initially planted two parallel rows of bamboo, more than 2km long on the road leading to Gao Giong Ecotourism Area. These bamboo varieties collected by Phu An Tre Village for nursery in Gao Giong, are now green and selected for planting according to the plan. These bamboo varieties are very adapted to the soil here and develop well, creating a new place, attracting tourists to Gao Giong. Each type of bamboo has its own characteristics and beauty, but all have in common: bringing a simple, close to village life. Yellow striped bamboo creates luxury, very beautiful; Miss bamboo with tall dark green body, straight leaves soaring up to the sky, creating majesty … This collection also has the meaning of preserving Vietnamese bamboo varieties, serving domestic and foreign scientists to research on Vietnamese bamboo species, helping visitors to understand more about bamboo varieties in Vietnam. Vietnam Bamboo Reserve at Gao Giong to develop into a tourist destination for Gao Giong ecological visitors, and at the same time create unique values ​​for Gao Giong evergreen forest such as Bamboo collection of Vietnam. In addition to the project, there is also a center for research, development and nursery cultivation of all kinds of bamboo to preserve, develop and conserve existing types of bamboo. The Gao Giong Melaleuca Forest Management Board continues to collect more varieties of bamboo in Southeast Asian countries, to do the Vietnamese mapping project and other works./.