Uncle Le Khac Hoat (57 years old, house number 130 Lung Market, Dang Hai Ward, Hai An District, Hai Phong City), who is said to “invent” the dish, said what makes the delicious taste. Especially and also to distinguish Ha Lung key cake from other types of rolls is dried squid. Uncle Hoat said: “My family specializes in making spring rolls. In a late-night delivery, I saw people baking sugarcane and my mouth watered. From here on, I came up with the idea of ​​wrapping pork rolls around sugar cane. I tried to mix more things like beef, shrimp… but in the end I realized that just adding squid in one sun is the best.” According to Mr. Hoat, fresh squid in Hai Phong is not as rich as in Ha Long, so it is difficult to make delicious squid cakes like there. And Cat Ba has many and very good quality squid, the price is also affordable and especially it is imbued with the wind and sun of the sea. Just like that for more than 30 years, this simple but delicious dish has accompanied Uncle Hoat through many ups and downs and gently entered the hearts of lovers with the name “Ha Lung Cha key”. Ha Lung Cha key is made from 3 main ingredients: Squid, pork and sugarcane. Workers have to go to the market early in the morning, choose to buy or order in advance batches of pork that have just been slaughtered, fresh and clean, and then go home to filter out all the fat, take the meat to puree it, and make it into rolls. Squid must also be delicious, picky buy to Cat Ba, Cat Hai, then bring it back to small pieces, puree with lean pork, marinated with fish sauce, main noodles, shiitake mushrooms, wood ear, pepper … The famous Ha Lung bacon, no one knows, only, that village dish has become such a “specialty” that many tourists, when visiting the flower village and flower market, also have to buy it for the holiday. get a “unique” dish as a gift for relatives and family. Currently, Ha Lung key cake is being sold for from 280,000 to 300,000 VND/kg. (According to GiadinhNet)

If you only make pate to eat, you can learn the recipe below from Hoa Lavender, a Hai Phong native who is currently living in Ho Chi Minh City. Ms. Hoa said that she was lucky to be born in Hai Phong – where there are many delicious dishes such as crab cakes, spring rolls, pate bread, che flat, banh beo, pillow cakes, bui din, crab spring rolls .. . Cooking is not her forte, but since moving to the South – there are no dishes from her homeland, so Hoa has to tinker and learn by herself. Cooking became a habit, fell in love with cooking from there. Miss Flowers Lavender. “The snack of Hai Phong, perhaps I remember the longest in my memory is Khanh Nap pate bread on Hang Kenh street. That was almost 30 years ago, when I was in middle school, I used to eat there with them. with you” – the mother shared. According to Ms. Hoa, if you want to make good pate, the ingredients need to be fresh. She often goes to the market early in the morning to choose fresh and delicious liver and meat. If you also like pate but are in the epidemic season or want to “score” with everyone, you can learn how to cook Hoa Lavender below: Resources: (The finished product is about 1 kg of pate) 500g dragon’s head pork shoulder (shoulder with fat makes it more delicious) 300g pork liver 200 ml of fresh milk without sugar (for liver detoxification) 2 pieces of cheese Laughing cow 200g pork skin 250g portion fat 1 tablespoon white wine noodle soup rượu 10 dried onions 1/2 small onion 1 bulb of garlic Just enough pepper (for the whole grain) 1 tablespoon oyster sauce 1 tablespoon fish sauce noodle Just enough soup powder 1 piece of bread with intestines to remove fishy for the liver and increase the stickiness of the pate. Making The liver is washed, sliced, poured 100ml of fresh milk in and soaked for 15 minutes to remove fishy and toxic.. 1. Liver washed, sliced, poured 100ml of fresh milk into 15 minutes to remove fishy and toxic. When choosing a liver, you have to keep a few things in mind: A healthy animal liver has a dark red or light purple color. It feels soft and smooth to the touch. Use your index finger to press on the liver surface, the liver will concave and keep the indentation when withdrawing the finger. In contrast, the livers of infected cattle often change color to brick, yellow or silver-white. The liver of animals infected with infectious diseases is often mushy like mud, absolutely do not use this liver, must be destroyed. The bread is torn into small pieces, watered with 100ml of fresh milk to soften. 2. Shredded bread core, watered with 100ml fresh milk to soften. Has the effect of reducing fishy for the liver and increasing the stickiness of the pate. 3. Clean skin, boiled soft. Remove the liver and wash it. Boiled skin is also washed. Remove 50g of fat, diced and boiled. The remaining 200g cut into large pieces to line the bottom of the bowl for steaming. 4. Remove 50g of fat, diced and then boiled. The remaining 200g cut into large pieces to line the bottom of the bowl for steaming. 5. Chop the skin into small pieces and grind it with meat, liver, cheese and bread intestines until smooth. Put the meat and liver mixture on the island. 6. Put the pan on the stove. Add the chopped onion, garlic, and onion to the pan. Put the meat and liver mixture on the island. Season to taste. North to the kitchen. Sprinkle pepper. Add wine for aroma and to remove fishy liver. (Now you can feel the taste of the pate! If you taste it medium, or salty, adjust it from now on). Pour the mixture into the blender again until smooth. 7. Pour the whole mixture into the blender again until smooth. Add fat and mix well. Then pour into a large bowl, line the bottom with fat so that when upside down to create a beautiful shape, eat the fat leopard! 8. Fill the steamer with water for 3 to 5 hours if it is a regular steamer and depends on the amount of pate you make! If steamed with a pressure cooker, only 2 hours is just delicious! (Pour water below, put steaming bowl on top). Put foil on top and cover the pot to prevent water from falling on the pate when steaming. Finished products: Smooth, fatty, delicious paste! Shelf life: Refrigerate for 1 week and freeze for several months. Good luck!

Crab cakes This is the dish that has made a name for Hai Phong cuisine. Each bowl of rice paper has a rich color combination. The copper red color of rice paper, the pinkish brown color of crab bricks, the bright red color of tomatoes, the young green color of water spinach, the dark green color of fried bay leaf rolls, the yellow color of fried fish and onions. This is a nutritious dish. Saigonese foodies can enjoy this portland specialty at Aunt Ly’s restaurant, where dishes with typical Northern flavor are prepared. Some diners who have come to experience said that the entrance to the restaurant is quite small, the signboard is hidden, so it is difficult to find. The store does not have a specific parking location. In return, the interior space is cozy with yellow lights, blue walls bring a pleasant feeling. Address: Dong Khoi, District 1 Price: 78,000 VND Business hours: 8-22pm Crab cake is a specialty of the city of red phoenix flowers. Photo: Mysteriousaigon. Diners commented: Mysteriousaigon: “This crab rice cake reminds me of vermicelli soup the first time I enjoy it. A bowl of fried rice, crab sauce, water spinach, fried fish cakes, beef with lolot leaves and chewy red rice paper noodles. The broth is quite good. The taste is light but the taste is a bit pale, it may not be suitable for those who are used to eating salty and spicy food. Ngatrinh195: “The shop uses 2 plastic bags for the broth, no clogging, chili, and sauce attached. The rice paper sticks to the paper box. The packaging to deliver the food to the place is not commensurate with the price, reducing the deliciousness. customers’ mouths. You should eat on the spot rather than buy.” Rolls The dish is loved by many diners because of its deliciousness, hotness and not causing boredom. The filling usually includes minced lean meat, wood ear, onion, green onion. The dipping sauce is an indispensable accompaniment. Banh cuon 133 is a familiar rendezvous with late-night eaters. The sidewalk restaurant gives you a true street food experience. The menu here includes hot rolls, egg rolls combined with spring rolls, cinnamon rolls, spring rolls, fried green bean cakes. Address: To Hien Thanh, District 10 Price: 15,000-35,000 VND Business hours: 17-3h The plate of hot rolls is the ideal culinary suggestion for dinner. Photo: Mysteriousaigon. Diners commented: Thuy Ngan: “The egg roll part includes beef rolls, silk rolls, cinnamon rolls, spring rolls, crispy shrimp cakes and a cup of fish sauce to taste. The shop is on the roadside, but the seller ensures hygiene and uses gloves. when preparing food, the seats are clean”. Icu Icu: “The portion is quite full for the price. The filling is good, the seasoning is just right, the aroma of onions, the rolls are not breaded”. Crispy skinned chicken sticky rice Hong’s restaurant helps night owls satisfy their taste buds with a variety of delicious sticky rice dishes such as char siu, crispy chicken, mixed… Mysteriousaigon account shared on personal page: “The special feature of sticky rice here lies in 3 ingredients. Fried chicken skin with fish sauce, crispy, fragrant, strange to eat. Braised quail eggs are rich, salty and sweet taste. The shop uses char bau (spiced radish) to replace sour clothes for diners. relieve boredom”. The shop mainly sells take away. From about 22:00 at night, the number of customers came to buy quite crowded. Address: Cach Mang Thang Tam, Tan Binh District Price: 25,000-55,000 VND Business hours: 15h30-3h30 The sticky rice section has a variety of side dishes to keep you full for a long time. Photo: Mysteriousaigon. Diners commented: Lanwiththi: “The sticky rice box includes a big chicken thigh, deep-fried skin, fried quail eggs with sauce, char siu, sausages, spring rolls, sassafras, fried onions… The sauce has a strange sweet and salty taste. 55,000 VND is suitable for 2 people to eat. The restaurant is quite crowded, if you come to buy at the place, you often have to wait in line.” Anly1: “Tasty sticky rice, good quality, but recently the seller has tasted a bit too sweet, easy to get bored. Those who don’t like sweet should consider it”. Beef hotpot Nha Chay area has the style of a pub but not too crowded. The shop uses low-sized tables and chairs, creating a casual feeling. The menu is quite rich such as Thai hot pot, fish sauce, beef cartilage sausage, pepper stewed stomach … but the most worth trying is still beef hot pot. Address: Doan Van Bo, District 4 Price: 150,000-220,000 VND Business hours: 12-2am the next morning The steaming hot pot is the right choice for you to sip late at night. Photo: Mysteriousaigon. Diners commented: Mysteriousaigon: “The hot pot is delicious and clear. At first, the taste is a bit bland, but the more you enjoy it, the more rich you will feel. The meat is not much, the tofu is tender, the tofu is crispy and fragrant. The portion is suitable. For 2 people to eat. In addition to hot pot, young chicken eggs with garlic or fried tofu with lemongrass and chili are quite suitable for you to eat at night.” Thuys Duongs: “Beef hot pot but practically no beef. The hot pot is mainly beef intestines, book leaves, radish, bitter cabbage, centella asiatica, 2 noodles. The hotpot is not so excellent”. Must-try dishes if you only have 1 night in HCMC Joining a food tour in Ho Chi Minh City, foreign tourists are transported by motorbikes to some famous places by the guide and visit special local restaurants.

After the salt soaking, the jellyfish are rinsed so that it no longer has a salty taste. Jellyfish are mollusks that usually appear in the sea from January to March of lunar year each year with a very cheap price, about 1 million VND / ton. Xuan Lien sea area is far from fresh water, so the jellyfish is big and old – a prerequisite for the processing of high quality products. Although over 20 years working as a profession with the secret of processing delicious instant jellyfish, the products of Mr. Nguyen Van Hoat’s family (Lam Hai Hoa village, Xuan Lien commune) have not yet been branded for “Reaching out to the great sea” Therefore, after many concerns, Mr. Hoat decided to invest more than 1 billion VND to install a factory, build 40 jellyfish salt tanks with cement, paved with ceramic tiles (size 3m long, 2m wide, 0.8m high) ; buy cutting machine, rotating machine, finished jellyfish packaging machine … Weighing and packaging jellyfish instant products. After completing the installation of equipment, in early 2021, the Huong Que production facility of Mr. Nguyen Van Hoat’s family shook hands to raise the brand. In order for the product to be of good quality, according to Mr. Hoat, the raw materials must be very fresh, not sticky with sand, because the process cannot remove sand from the product. Jellyfish after being cleaned and removed all organs are put into the cutter, cut into small pieces. Next, use the oil cleaner for 9 hours. After removing all kinds of impurities, jellyfish are put in a salt tank at the rate of 1 ton of jellyfish, 1 quintal of salt and 1 kg of alum for 10 days. Instant jellyfish is packaged in a plastic bag or plastic box, weighing 0.5kg. According to Mr. Hoat, white salt works to ripen jellyfish and preserve it for a long time, and alum makes jellyfish shiny and eye-catching. After 10 days of salt, jellyfish are removed from the tank and soaked in cold water for about 5 hours to retain the salty taste and season with spices such as garlic, chili, ginger … and finished packaging. Instant jellyfish products of Huong Que establishment are clean, have natural jellyfish taste, are crunchy, not crumpled, and ensure food hygiene and safety. It is known that during the processing of these products, the manufacturer does not give up additives to ensure natural taste. Therefore, the use time is not too long, but only within 45 days. Jellyfish after packaging are put into storage in the freezer. Instant jellyfish can be eaten with vermicelli, pho, crab cake or as a salad. Products are sold in Ha Tinh and some Northern provinces. Currently, the owner is aiming to export to China and South Korea. Every year, Huong Que factory purchases 500-700 tons of fresh jellyfish, produces 50-70 tons of instant jellyfish with the selling price ranging from 1 – 1.4 billion VND. After subtracting production costs, this establishment earned 200-300 million VND. Products are recognized by the Provincial People’s Committee to meet OCOP criteria of 3 stars by 2020. Actively produce, operate, improve product quality and build OCOP products, after 3 months (December 17, 2020), instant jellyfish products are recognized by the People’s Committee of Ha Tinh province to meet OCOP 3 standard. star. According to Mr. Le Thanh Binh – Head of Agriculture and Rural Development Department of Nghi Xuan district, due to its unique taste, instant jellyfish products from Huong Que establishment are very popular. In particular, this facility also creates jobs for 18 local children with an average income of 8 million VND / person / month.

Similarly, this unit also designed the program “1 day explore Hai Phong” for tourists from localities such as Hanoi, Hung Yen, Bac Ninh … Visitors will take the train to Hai Phong, visit port city and enjoy the street food of Hai Phong such as: coconut milk coffee, pickled coconut, spicy bread, crab cake, snails, price … or take a walk on Tam Bac pedestrian street, visit big bridges of Hai Phong and witness the bustling atmosphere on the harbor at night … Travel companies in Hai Phong target specific groups to have suitable tourism products Mr. Luu Hoang Diep, Director of S9 Travel Company, said: Due to the influence of Covid-19 epidemic, the fear of epidemic diseases of tourists forces travel and tourism businesses to change to adapt. The company has created more short-term programs, not focusing on travel combo packages anymore, but building cultural experience programs. “The company does not sell to large groups of customers, but for each family, change means of transportation, change the way of travel, change the way of doing. Previously, referring to Hai Phong was thinking of association tourism. conferences, seminars, swimming, now direct customers to products associated with the marine landscape.When they change their mindset and outlook, they will be able to create new programs, approach customer groups to bring them. about “- said Mr. Luu Hoang Diep. Diversifying tourism products but not massively, but targeting specific groups of customers, many tourism businesses in Hai Phong are succeeding with this approach. Especially, with the trend of tourists often traveling with family or small groups and using high-end services; Restaurants and hotels in Hai Phong have offered many attractive combos. Ms. Nguyen Bich Dung, Sales Manager of Flamingo Cat Ba (Hai Phong) said: “In response to the tourism stimulus program in Hai Phong, we immediately deployed resort packages with extremely attractive prices, like packages accommodation services with seminars; resort packages on weekends, guests only pay the cost of accommodation and are given unlimited utility services … Quickly adapt to new conditions Flamingo Cat Ba has welcomed a large number of tourists during Tet and weekends with a frequency of 400-500 passengers / day “. With many attractive stimulus packages, tourism and resort businesses in Hai Phong attract many tourists Not only changing the way of approaching customers and product specifics to suit new tourism trends, businesses also have a close linkage, cooperation for mutual development. Restaurants and hotels in Hai Phong offer many service packages for travel and sell only to travel companies. It is a commitment to accompany and overcome difficulties together after the pandemic of travel agencies and accommodation businesses. The Hai Phong Tourism Association also plays the role of connecting travel agencies in Hai Phong and other localities to promote and stimulate tourism demand. Mr. Hoang Tuan Anh, Vice Chairman of Hai Phong Tourism Association said: “The Tourism Association also mobilizes units to continue building new tourism products, combining new points and routes in the city. and the surrounding areas, with premium service and combined with airlines.From 28/3, a series of routes are re-operated by airlines, this is also a very good condition to combine Businesses are also more prepared for product packages for the summer tourism season. Hai Phong will hold the Red Phoenix Flower Festival on May 11-13, 2021, one of the major events to promote the image of the city and stimulate tourism. In 2021, Hai Phong strives to welcome 9.5 million visitors. To attract tourists and promote the image of the city, from May 11-13, Hai Phong city will hold the Hai Phong Red Phoenix Flower Festival with the theme “Hai Phong – A successful destination”. At this event, the Hai Phong Tourism Association will host a number of large regional events, such as the Northern Coastal Travel Fair, the Hai Phong Chef Competition, and the Wine Festival. .. Along with that, localities with strong tourism strengths of Hai Phong also organize many tourism promotion programs such as: “Do Son – Color of the Sea 2021” Tourism Festival, program Opening of Cat Ba tourism (scheduled to take place on April 30, next May).