“Before starting the workday, military doctors tested my food in the lab. I have to wait for their permission to set the table for the president under close supervision,” said the French chef. Former French chef Jerome Rigaud of the Kremlin. (Photo: Instagram) In addition, Mr. Rigaud also revealed that he hosted a reception for the Russian elite of up to 2,000 people, but noted that he was obliged to keep the state secret, so he could not give details about the publicity. his job in the Kremlin. “Russians are very sincere people who like to sit at the table for hours. Hunger has left a mark on their memory, and therefore they never throw away their bread and respect the food.” The French chef further explained, the party usually starts with vodka, then the dishes appear and continue until the end of the meal. The French chef admitted he was really surprised that no one invited the Russian chef to France. According to Mr. Rigaud, they have reached a high level and should have received 1 or 2 Michelin stars (the highest honor in the international culinary industry). The press secretary of the Russian leader Dmitry Peskov also commented that Putin is a modest person in eating, he avoids flour products. Before that, in 2020, Mr. Anatoly Galkin, the Kremlin’s head chef with more than 30 years of experience, knew very well the culinary preferences of many Kremlin bosses, starting with General Secretary Leonid Brezhnev to to future Russian Presidents. “Vladimir Vladimirovich Putin is nothing ‘supernatural’, he likes minced meat, lamb, veal, sometimes he eats a piece of fish,” Galkin said. El Confidencial newspaper also previously revealed President Putin’s diet in a study on obesity in world leaders. Specifically, Putin has a body fat percentage of 25.7%. Putin’s standard diet consists of lean meat, fish, fruits, vegetables, whole grains and eggs. President Putin tries to avoid processed products and alcohol, however, if there is a party, he will choose wine or beer. According to the press, he often gets up late and combines breakfast and lunch into one. Putin’s breakfast is usually very rich, including: omelet or drink raw quail eggs, dried fruits and vegetables, buckwheat porridge, Altai honey. With dinner snacks like dairy products or yogurt. Such a diet helps Putin stay in top shape, he regularly plays sports such as swimming, martial arts, skiing and hockey.

The intersection between Ta Hien Street and Luong Ngoc Quyen Street is sparsely populated, shops and restaurants proactively suspend service under the direction of the People’s Committee of Hanoi. (Photo: The Manh/Vietnam+) The most crowded and bustling scene in Hanoi of the “sleeping” street of Ta Hien, which used to be, is now gone. Instead, it was deserted, quiet since “closed.” (Photo: The Manh/Vietnam+) People accept the closure to prevent and control the COVID-19 epidemic. (Photo: The Manh/Vietnam+) Bich Hanh (owner of a beer shop on Ta Hien Street) said: “Since she was asked to suspend operations, this week she has closed the shop. Only in the morning, she comes to clean and disinfect. Now she just hopes that the epidemic will pass quickly so that the government and medical staff, border guards… will be less hard and people can live and do business with peace of mind.” (Photo: The Manh/Vietnam+) Some famous bars and pubs on Ta Hien and Ma May streets are now closed. The scene is quiet and dreary in contrast to the usual vibrant look. (Photo: The Manh/Vietnam+) The street is empty of tourists, the street is used as a playground. (Photo: The Manh/Vietnam+) Some other pictures of the restaurant situation on Ta Hien and Ma May streets in the afternoon of May 6. (Photo: The Manh/Vietnam+) Some other pictures of the restaurant situation on Ta Hien and Ma May streets in the afternoon of May 6. (Photo: The Manh/Vietnam+) Some other pictures of the restaurant situation on Ta Hien and Ma May streets in the afternoon of May 6. (Photo: The Manh/Vietnam+) Some other pictures of the restaurant situation on Ta Hien and Ma May streets in the afternoon of May 6. (Photo: The Manh/Vietnam+)

Illustration. I don’t know since when did the Phu Tho people think of a way to pickle the tops of cassava vegetables to process into dishes. Perhaps stemming from years of hunger and deprivation in wartime, the Phu Tho people had to use cassava tops to supplement their meals. And today, cassava vegetables have become familiar dishes in daily life, becoming famous specialties of the people of Phu Tho. Vegetable cassava is not a delicious food, even more not colorful, respecting the form, but it requires the processor to be very picky. From the stage of choosing cassava vegetables was not simple, not all cassava can be picked edible leaves, cassava vegetables used for salting as well as for eating must be glutinous cassava vegetables (also known as tapioca), have green leaves, tubers are used to boil food. As for the dwarf Chinese cassava, also known as bamboo-leaf cassava – because its leaves are small and long like bamboo leaves, purple in color should be limited, because this type has a lot of plastic, if not processed well, it is easy to get drunk. A special point is that cassava vegetables for eating are only picked at the fence, or in the bushes of cassava in the garden to wait for the planting season, because the tops of cassava here are picked more often, so they are younger and softer. People never pick cassava vegetables from crops grown on the field, in the fields to get tubers – because then the cassava plant will have less tubers and the tubers will give less starch. Sour cassava vegetable soup For standard taste, you must choose young, big and stout cassava buds that still have the fine powder at the top of the buds. After picking, it must be preliminarily processed through cassava vegetables, keeping about 2 or 3 petioles from the top down. After picking vegetables, wash them and rub them thoroughly to remove all the plastic. Crunching cassava leaves is an important step to bring out the flavor of the dish, the person must skillfully make the cassava leaves soft, the waves are whole, not broken into pieces. After rinsing, wash the vegetables several times with water until the water is no longer cloudy, that is, the vegetable has no plastic. After grinding, the cassava leaves are mixed with a little salt to make the taste more intense. Doing so also helps to make cassava vegetables sour faster and can be left for a long time without being damaged or scum. Therefore, when adding salt, you also have to choose so that the vegetables are not too salty, nor too light to easily spoil the vegetables. After being mixed with salt, the cassava vegetables are put in a jar or jar and left for 4 to 5 days to silage. It takes about 5 to 7 days to bring cassava vegetables to cook soup. Tapioca can be eaten without rice or processed with other ingredients such as fish, pork leg, meat, or peanuts. Just take out the cassava vegetables, squeeze out the water, and then put it in the pot with the fish, season with a little seasoning, put the water and then simmer it. Cassava vegetable soup stewed as delicious as possible. Because then the fatty, delicious, and sweet taste of pork leg and fish will be absorbed into the cassava vegetables; while the sour taste from cassava vegetables penetrates deeply into the fish, eliminating the fishy smell of the fish, making the piece of fish smell of melon and delicious. The little secret when cooking cassava vegetable soup is not to season it from the beginning, because it is easy to get salty, because the cassava vegetables have been salted relatively recently, so when cooked and then seasoned, it will be more standard. Cook melon with peanuts or pork leg, or stir-fry with garlic, with meat… any processing method creates special delicious dishes. The cassava melon is still delicious, a bit stale, intense and full of sour taste, combined with the same ingredients, making the dish attractive and unforgettable. Although cassava vegetables do not look beautiful on the outside, but they are very delicious, everyone who has tried them is passionate and hard to forget this typical dish. Cassava vegetables are also a catalyst for the nostalgia of the children of Phu Tho away from home, the most simple and loving things of this land. Those who have been attached, it can be a reminiscent and evocative scent, it is a beautiful old memory, highlighting the culinary culture of the people of Phu Tho homeland. For each Phu Tho resident, cassava vegetables are not only a dish, a specialty but also a symbol of their homeland. For generations, cassava vegetables have become a familiar dish on the rice tray of people in the midland area of ​​Phu Tho. No matter where they go, how far away from their homeland, the children of the Ancestral land will always remember the simple bowl of sour soup with vegetables and cassava. Many people have the opportunity to enjoy, have enjoyed and praised the vegetable soup as the number 1 specialty of Phu Tho. If you have the opportunity to visit the land of Hung Kings, do not forget to enjoy this interesting Phu Tho cuisine and buy it as a gift for relatives and friends to enjoy. The land of Phu Tho is loving, the people of Phu Tho are hospitable, “specialty of sour cassava vegetables” is an idyllic gift with the rustic soul of the Ancestral people for tourists from all over the world every visit.

Recently, on the social network appeared a series of miniature model cars of familiar street food. The post has attracted many interesting shares and comments from Facebook users. Vietnamese branded banh mi Banh mi. Sugar cane beverage car. The familiar noodle dish knocked out. Roast pork – Roast duck. Pepper cake, beef cake, pretzels, … Shavings of many colors. Familiar images of childhood are depicted through tiny cars. In addition to the familiar street food, this Facebook account also shares pictures of toy cars and decorations. This is also a part of the childhood of so many people. As a child, surely all of us have at least once asked our parents to buy us these items. It could be a ball, teddy bear, doll set full of accessories … Toy car “divine” makes many generations of children “crazy”. The lion’s head appears whenever Tet comes, spring comes. In the comment section, many accounts are interested. Most people tag their friends on, invite each other to do a trip to review childhood memories. Many of you even comment funny like: “ Start a business! “,” If you can’t study anymore, then you will go back to Vietnam to start a career! “, … Photo: Tiny world

Phu Quoc seafood is delicious, nutritious, and cheap – only from 70,000 VND To fully enjoy the taste of Phu Quoc sea, there are 3 seafood dishes you must definitely not ignore: Ham Ninh crab, herring salad and sea nuggets. Ham Ninh fishing village along the coast of Phu Quoc is a “good land” of fresh and delicious seafood dishes, with soft prices, especially famous for the famous Ham Ninh crab dish. Thick, sweet and firm, crabs don’t need to be too big but are always fresh because they are caught during the day. This dish only needs to be processed as simple as steaming, boiling with salt, pepper or lemon or dropping together with a hot and sour hot pot served with green vegetables is enough to make diners “fall in love”. Fresh seafood in Ham Ninh is a “must try” dish of all visitors Along with Ham Ninh crab, the indispensable dish in every seafood party in Phu Quoc is herring salad. Raw herring will be cleaned, squeezed, then pre-made with fresh lemon juice, mixed with freshly grated coconut, sliced ​​shallots, onions to get a characteristic aroma. Herring salad is rolled with rice paper, raw vegetables, dipped with the most characteristic salty fish sauce and most delicious when enjoyed with Phu Quoc sim wine. An indispensable coastal specialty is sea nettle, also known as sea urchin, the most sought-after seafood dish in Phu Quoc’s culinary markets. Sea nettle is like the ginseng of the sea because of its nutritious effects that cannot be ignored for health. Sea nuggets can be split into two to bake fragrant onion fat, re-lemon with fatty sweetness or cook “revitalizing” porridge after a long trip. This delicious, nutritious and nutritious seafood trio in Phu Quoc do not have to go around the island to find but can be enjoyed right at Grand World, Phu Quoc United Center. Ham Ninh Seafood World Restaurant, located in the Shanghai neighborhood, brings the taste of the whole coastal fishing village and unique local processing to tourists. Possessing a diverse menu from crabs, fresh squid, fishes to Southern hot pot with prices from only VND 70,000 / dish, this is a delicious, delicious and cheap address that attracts top customers at Grand World. Many fresh seafood dishes, caught during the day at Grand World In addition, visitors will also experience the traditional seafood market Saigon Hub Market, a local flavor. With a scale of up to 2,000m2, located in the middle of Phu Quoc Grand World Night Market, Saigon Hub Market is like a miniature ocean, offering a wide selection of fresh seafood caught during the day. From squid, fish, crabs, fresh shrimp to the typical sea snails, snails are carefully selected and processed on the spot into premium dishes for customers. This is also a space for dinner and night drinking outdoors in the vibrant atmosphere typical of the traditional night market. Famous noodle dish “made in” Phu Quoc – 50,000 VND Right after seafood, vermicelli is a unique dish only available in Phu Quoc pearl island. Eating noodles is not only tasting the taste of the dish, but you are also enjoying and enjoying the simple and liberal life of the local people in each bowl. Derived from the story of a local restaurant specializing in serving long-distance seafarers to return with family, bun cha is a community dish, when each member “contributes” to create the meal was packed, warm. From the self-service culture, visitors from other regions are quickly conquered by this unique vermicelli shop when they have their own hands to create a “divine” sauce for their bowl. Vermicelli not only brings the taste of cuisine, but also the spice of coastal life Noodles are made from fresh rice, served with “toppings” coming from the sea such as fresh squid, fish balls, shrimp rolls to sweetened beef. Diners are spoiled for choice between the gentle, warm-hearted “Good Morning” combos, “Addictive” combo that blends all flavors in one. The secret of the people of Phu Quoc when enjoying vermicelli is a cold glass of sugarcane juice to balance with the characteristic warm spicy. Vermicelli has been spread into a local culture, but fishermen still do not forget the original brand of Bun ron Kien Xon to the latter’s Bun Quon Phu Quoc restaurants. Self-made dipping sauce has become a unique unique “culture” of the famous noodle dish With the desire to bring unique flavors to diners, Phu Quoc Vermicelli Vermicelli and Bun Ren Phu Quoc were present at Grand World with fully preserved flavors, experiences and prices. Walking along the Venice and Shanghai streets at Grand World, guests can choose a bowl of vermicelli for a full afternoon dinner. Phu Quoc silk beef and beer – 150,000 VND The generous, generous and cheerful people of the coastal people have permeated each dish and the culinary culture of the locality. In Phu Quoc, when the sun just sets, after hours of hard work, people gather at the drinking tables, although the tables and chairs are simple, but the joy is always full. Enjoying young beef with bottles of Bivina and Kien Giang beer in the cool air of the evening, the coastal area has become a lovely drinking feature of the islanders. Not only is the land of seafood, but Phu Quoc beef dish is more popular than the party table when it is easy to “push” stories of life and interesting people every day. Fresh, firm, sweet beef can be processed into all kinds of side dishes, from stir-fried silk beef with satay, stir-fried silk beef with pickled vegetables and grilled beef fragrant. It does not matter which dish you choose, the important thing is that the table is indispensable 1-2 bottles of cold local beer and open space to enjoy the sea breeze. The culture of “drinking like the Phu Quoc people” has been “upgraded” when combined with draft beer at Phu Quoc silk beef restaurant and German draft beer in Shanghai street, Grand World Phu Quoc. Whether domestic or international tourists, anyone can sit down and experience a “hybrid” dinner characterized by the sea of ​​the people of the pearl island. 20 Phu Quoc fried rice flavors at Nguyen Ky Fried Rice – VND 35,000-50,000 If you think fried rice is a national dish that can be eaten anywhere, Phu Quoc will surprise you when there is an heirloom fried rice restaurant that offers 20 different rice flavors on its menu. Nguyen Ky fried rice, which is an attractive address located in the central street of Duong Dong town, now has a branch at Grand World – for the first time bringing 20 “divine” fried rice. more with tourists. The simplest such as garlic egg fried rice, to coastal rice dishes like salty fish fried rice, fried seafood rice, crab fried rice to dozens of different creations for beef fried rice, Nguyen Ky fried rice is soon. became “the first rice” in Ngoc Island, serving families. Chou Chou peanuts – fragrant all the suitcase home – 35,000 VND Ending the “food tour” experience in Phu Quoc must be the divine snack of Chou Chou peanuts. From a simple dish, the creativity of the local chef has brought more than 30 different roasted peanuts, the “staggering” top dish of the fragrant snack on a street corner in Phu Quoc. From traditional flavors like coconut, black sesame, white sesame, spicy chili garlic to interesting variations from more “western” ingredients such as green tea, cheese …, Chou Chou peanuts have become a dish. indispensable in the tourist experience here. Chou Chou peanuts are fragrant in the nose at Phu Quoc Grand World Night Market Appeared at Phu Quoc Grand World Night Market, Chou Chou peanuts are packed into 3 packs with different sizes, with prices from only VND35,000, which is definitely indispensable in the luggage of gifts brought from Phu Quoc by four-way diners. Not only gathering famous Phu Quoc specialties, Grand World also brings together the quintessence of Vietnamese and other international cuisine, bringing a complete itinerary for visitors. There will be no more days to list restaurants, travel schedules “long,” or feel lost because of missing out on buying specialties and seafood from the sea, visitors can package “food. tour ”at Grand World, Phu Quoc United Center./.

Photo: Nguyen Thao Tran The festival has the presence of more than 100 culinary stalls from brands designed, decorated with eye-catching, professional, to typical street food stalls to promote tourism of Ba Ria – Vung Tau province. in particular and regions of the country in general. You will have the opportunity to experience many unique dishes from different regions. Photo: Page Love Vung Tau How to make a cool ice cream in the hot summer weather? Photo: Page Love Vung Tau Photo: Page Love Vung Tau Photo: Page Love Vung Tau Photo: Page Love Vung Tau The food court right on the beach is nearly 1000m2 wide with view “chill” hiccups, enjoying delicious food while watching the sea and enjoying the cool breeze. When it starts to get dark and the street lights up, it’s also the time for music, eating, and entertainment activities to “enter the rhythm” so that visitors can enjoy the exciting festival atmosphere. Participating in the festival, you will enjoy music, magic and circus that take place every night, with the participation of famous artists.

Traditional curry. Centuries ago, the Indians migrated to bring not only recipes but also spices and spices of their homeland to Guyana to cultivate. Today, there is still a clear imprint of India in Guyana cuisine. Guyana people daily eat traditional Indian dishes such as dal bhat, roti, dal puri, parsad … To save cooking time, working families routinely make rice dishes cooked in one pot with shredded meat and vegetables, a cooking common in northern India. Guyana people especially love curry dishes made from chicken, goat, sheep, or duck. The most prominent is Guyana curry made from meat, curry leaves, some flavoring spices and cassareep (tapioca root juice) is only eaten during the holidays of the year. In Guyana, if people do not eat rice, they will eat cassava. Cassava is very popular in Guyana cuisine. Almost all housewives know how to make bread from tapioca; Restaurants are always ready to serve metamgie cassava made from boiled cassava with sweet potato, taro, coconut water and butter. The wise and resourceful Guyana people also take advantage of the juice from the roots of cassava, which is very toxic to make cassareep or kari. Both of these products are non-toxic and have a very unique sweet and bitter taste. Cakes in Guyana. Some of the popular Guyana drinks include lemon juice mixed with vanilla essence, pineapple wine, rum, tea with licorice and dried hibiscus flowers, ginger beer and milk mixed with roasted peanut powder. In the summer, Guyana people often enjoy the above drinks with some Indian and European aftermath desserts such as cassava pone (baked goods made from tapioca, coconut water, milk and sugar), coconut jam. Cakes into small cakes, peera (sweetened condensed milk and boil until thick). Since the Guyana use brown sugar more than white sugar, many of their dishes are very sweet. For those who love sweets, the experience of enjoying Guyana sweets is like going to heaven.

Culinary style “be sure every season” When it comes to the South, people often think of the phrase “ fish in the river, vegetables on the bank “. Thanks to the endowment of nature, each season here has its own specialties. The first season fish is young, the meat is soft and sweet, almost no bones. The flower is also in bloom, golden and crunchy. Combining the sweetness from the lingzhi fish and the sour taste of the crazy cotton to create the delicious soup, the delicious crazy fish hotpot that can not be found anywhere else. The best hamster is in the harvest season. When the rice in the field is ripe and the food source is plentiful, the field mice also become fatter. This dish is grilled to golden brown, the skin is crispy and chewy and the meat is fragrant. When eating, people often sip with rice wine and listen to a few fairy tales, thus becoming a enjoyment of the West and Southeast. Cuisine shows the rustic and rustic Southern dishes also bear the imprint of their ancestors from the ancient times, the ancient times of the beginning of the world. If they catch anything, they will prepare the dish on the spot. This is a rustic and rustic feature in Southern culinary culture. There can be typical dishes such as: grilled duck, fish sauce, grilled chicken, grilled fish, grilled snake, … combined with available wild vegetables, easy to find such as lotus buds, water lilies, crazy dictionary, … Southerners are cool, natural in the way they enjoy the food. They can serve and dine on the floor. But when there are guests coming to play, they still show their solemnity to show their hospitality. Combining diverse regions Besides the rustic dishes that attract diners, Southern cuisine also makes people excited by the blending of many different cuisines. Southern cuisine is the combination of northern and central culinary culture and the influence of Khmer culture. Southern Pho is served with sweet sauce (black sauce), red chili sauce, lemon, fresh chili, cilantro, basil, bean sprouts, thin sliced ​​onions. The soup is usually not as clear as the northern pho but has a slightly cloudy color, sweeter, and fatter taste. Southern tea dishes are also very rich. In addition to receiving all kinds of tea from different regions, tea of ​​the people of the South also has more creative dishes such as sweet potato tea, banana tea, Ba Ba tea … served with coconut milk. For the southerners in general or Saigon in particular, coconut milk is just an auxiliary ingredient, but has created an appeal for many dishes. Typical sweetness in dishes Northern cuisine has a richness, Central is the pungent flavor of chili. And the sweetness is a typical spice tasting in many Southern dishes. Thanks to inheriting, promoting and continuously discovering and creating, Southern cuisine is increasingly plentiful and diversified, contributing to enriching the national culture.

It was Cooc Mò, a strange sounding name. The cakes are lovely, fancy but hidden deep inside are the quintessence of traditional culinary culture of a part of ethnic minorities in the northern mountainous region – the Tay, Nung … Sticking with the childhood of many children here, and then enduring until today. The small and pretty cakes are very popular with the kids Coming to Chiem Hoa, Tuyen Quang, the people here are no stranger to this cake. According to the people here, Cooc Mo in Tay language means cow horn (Cooc is horn, Mo is cow) is simply a cake with a spike like a cow’s horn. Simple as that, but once you try it, you will definitely remember forever by the rich and fragrant flavor of sticky rice and green beans or red peanuts. To get the fragrant and fragrant cakes is a whole process of wrapping people. From the process of selecting rice, choosing the seeds and leaves to wrap the cake to the way of arranging the leaves and tying the cake. Cooc Co cake is wrapped in dong or banana leaf. The people here choose green leaves that are not torn or damaged. Leaves are taken and washed, drained. Next is the process that requires the baker’s meticulousness that is splitting and making wrapping wire. The cake package is split from a Giang or Mo tree. These plants are soft, chewy and unbroken. The satisfactory grade is to be evenly small and soft so that the leaves do not tear when the package is cut. But today many people replace the split cloth with ropes for more convenience. Rice to make cakes must be fragrant glutinous glutinous rice, the seeds are milky and round. When ripe, there is a certain plasticity that is neither too sticky nor dry. After careful selection, the sticky rice is rinsed with water several times until the water is clear. Continue soaking the rice for many hours until the rice is soft. Rice meets standards, when lightly squeezed, the rice kernels will break apart. At that time, the baker will pick up the rice to drain it, then mix it with crushed green beans (or red peanuts) and add a little salt to taste. Wanting to make lovely and delicious cakes, in addition to choosing ingredients, also requires the ingenuity and meticulousness of the mothers in wrapping the cake. The process of wrapping the cake not only determines the aesthetics of the cake, but the way of wrapping it also affects the “deliciousness” of this cake. The green leaves are rolled up like a funnel, then pour the mixed rice and beans inside, gently pat the outside to let the rice down evenly or use a small chopstick to compress the rice, then fold the edge of the leaves and use plain Interlink. The hands deftly fold the leaves like artisans perfecting their artworks. Only when witnessing with their own eyes, people can see admiration for human creativity and even more delight in their hand movements. The leaves are folded into a funnel shape, and the baker will slowly pour the rice and pat it until the rice is tight enough The quality of the wrapped cake is when there are neat corners, the leaves are wrapped tightly and tied tightly enough. Ms. Ma Thi Dung, a Tay ethnic minority in Ban Rua, Chiem Hoa, Tuyen Quang shared: “The way of wrapping this cake is quite special, and not everyone can pack it well, must be skillful people. For those who are new to wrapping, they may have to fumble about a dozen cakes before they can wrap them up. According to her, the experience of making Cooc Mo cake is that when tying the cake, it should not be tied too tightly, it will make the leaves tear, the rice grain cannot bloom, it is easy to be embarrassed and not flexible. If forced loosely, the cake is absorbed much water, it is easy to be sticky and not delicious. After wrapping, the cake is soaked in cold water until the water surface does not appear, then the cake has absorbed enough water, so it will cook quickly and evenly. After finishing wrapping, the cake will be threaded into pairs or small bunches, put in a pot to boil for about two hours and the cake is cooked. Cooc Mo cake, when ripe, has the light green color of the banana leaves, the soft taste, the pure aroma of the high mountain fields. Finished wrapping, filled with water and boiled for about 2 hours Although the cake does not have a filling, the more you chew it, the more you can feel the aroma, fat, and flexibility hidden in each sticky grain. Depending on the taste of each person, the cake can be dipped with sesame salt or the sweet lover can eat the Cooc Mo cake with honey or the diameter is also very delicious. The cake comes with different kinds of dipping food depending on the preferences of each person The current Cooc Mo in Tuyen Quang has become an indispensable cake in the people’s life not only for children but also for adults. “In the past, on the occasion of the full moon festival in March, July, people used to pack this cake, nowadays, the family often packs Cooc Mo cake on a regular basis. Everyone likes to eat, so almost every house knows the package now. ” – Ms. Dung happily shared. Cooc Mo today is not only a folk food but has become a beautiful memory growing up with many childhoods. In the children’s memories here, cake is an invaluable gift that mothers often bring when shopping. This is a food used to celebrate the new rice, rewarding children in the area when obeying. During the day of the cradle, the Tay and Nung also use this specialty with the meaning of wishing the baby to grow up and be healthy. Not only famous in Tuyen Quang but in other localities such as Bac Kan, Lang Son, Thai Nguyen, Quang Ninh, … this cake is very “loved” by all diners. Although each region will have changes in taste, but Cooc Mo cake represents the culinary quintessence of Tay and Nung people all over the country. Enjoy the piece of cake, all of the local wind blends together to create a rustic, close flavor with a very distinctive mark of the mountainous people. Each childhood memory rushed back into the hearts of every child, especially with the expatriate children. Come to think of it, I feel “crave” to enjoy this wonderful cake.

Vegan food: Plant-based ingredients continue to become a gourmet trend by 2021. According to a survey by The International Food Information Court, 28% of people say they have add more plant protein during an outbreak. Image: University of Stirling. The number of vegetarians and vegetarians on a regular basis is increasing, so there are also many restaurants serving vegan dishes. It is no coincidence that many young to middle-aged diners turn to vegetarian food to purify their body and maintain their own resistance. Photo: @_eat_and_go, @ valleyuyet_102. Homemade dishes: Since 2020, when the chain of restaurants and eateries is massively closed, people around the world have become more aware of cooking at home. Each person pays more attention to the source of nutrients in the body and believes in restaurants with guaranteed food sources. On social networks, videos suggesting how to make many outstanding delicious dishes also appear more such as self-learning to prepare drinks, cooking deliciously like restaurants … Many people turn from busy to super top. kitchen at home after the pandemic. Drinks that create trends must be mentioned as milk tea, green tea, whipped coffee, cakes … Environmentally friendly packaging: Minimize nylon, plastic bags … is a common slogan found in restaurants in all countries. To protect the environment, restaurant owners and people gradually become aware of not using nylon and plastic bags to reduce harmful waste. Many people have become environmentally conscious customers to keep the air fresh for the community. Fastfood: The time the barbeque is fighting the pandemic is also when the service industry is busier with fast food. Convenience of fast food helps busy people save time and easy access. In Asian countries, fast food delivery service develops strongly with indispensable dishes such as burger, pizza, noodles, fried chicken … Photo: Bottomless. Learn to cook online: Tired of finding a dating site in the midst of a social gap? Close-up meals at home are the perfect choice. Many people look to online cooking classes, recipes from famous chefs to make a sumptuous home party for family and friends. This trend has developed in both Vietnam and other countries around the world since 2020.