Ms. Dam (Thoi Ninh area, Thoi An Dong ward, Binh Thuy district) is wrapping coconut leaf cake. Salted pork skin cake, also known as salty cake, is created into various types of flatbreads, vegetarian cakes. According to Ms. Loan, making savory pork skin cakes is not difficult, but you must have your own secret to make the cake crispy, chewy and have a characteristic fatty taste. To have a delicious pork skin cake, the main ingredient is rice flour; The filling is made from cassava root, red radish and dried shrimp. And an indispensable ingredient is coconut milk, which contributes to making the cake more flavorful, fatty and fragrant. Currently, when technology develops, many bakers switch to electric ovens, but Loan still maintains the method of manual steaming, pinching with rice husks to adjust the temperature accordingly. Every day, Ms. Loan steams about 150 salty pork skin cakes, priced at 3,000 VND/piece, with dried shrimp filling; 2,000 VND/piece for flatbread and cake filled with cassava, red radish. Ms. Loan said: “Every day, I sell salty pork skin cakes with other dishes, such as silkworm cakes, wet cakes, etc. Depending on the number of orders from customers, I increase or decrease the number of cakes.” For most folk cakes, although the ingredients are easy to find, it also requires a lot of care and ingenuity of the workers to produce eye-catching and delicious batches of cakes. Huynh Thi Ha’s family, commonly known as Ms. 3 Dam, 65 years old (living in Thoi Ninh area, Thoi An Dong ward, Binh Thuy district), making coconut leaf cakes has helped her family “eat well, made” over the past 14 years. Ms. Dam said that, when she was a girl in the countryside, everyone knew how to make cakes, because they were taught the craft by their grandparents and learned from neighbors. While quickly wrapping the cakes, Ms. Dam shared: “I can pack 17 cakes for 1 kg of sticky rice. To get a delicious, fragrant coconut cake, you have to go through many stages. First buy a plant (coconut leaves) used to wrap the barrel of the cake. Glutinous must choose to buy new sticky rice to stir-fry, squeeze coconut milk and mix it with coconut carcasses, add salt, sugar, and beans. To make the cake, must cook green beans, cut ripe bananas. After all the preliminaries were done, I started wrapping the cake.” Every day, on a small bicycle, Ms. Dam only sells coconut leaf cakes around the area of ​​Thoi An Dong market. Her cakes sold quite well, by 6 a.m. sold out. On average, she packs over 100 cakes every day, both retailing and removing termites for 5,000 VND/piece; minus expenses, she made a profit of over 120,000 dong. Particularly on holidays and Tet, neighbors come to her to order a package of Tet cakes. Although the money is not much, it also helps her to live with the profession, satisfying her desire to preserve the taste of country cakes. Currently, with the pace of urbanization, many types of cakes have been born, meeting the increasing tastes of customers, but folk cakes still have a certain place in the market, helping many small business households to earn income. stable input. Through the skillful hands of artisans, the folk cakes are more delicious, rounder, and converge the essence of home products.

Glutinous Rice with DRY SHRIMP SHRIMP MATERIALS 2 cups delicious sticky rice ½ teaspoon salt 2 tablespoons sugar 2 cloves of garlic 4 cloves scallions 100g dried shrimp 2 sausages 2 tablespoons cooking oil 4 purple onions Pepper + cornstarch, cilantro DOING Prepare Sticky rice: washed, drained, mixed with salt. Dried shrimp: wash, soak for a few more minutes to soften Sausage: washed, thinly sliced Onions: washed, sliced Green onions: washed and chopped to separate the tubers and leaves Processing Cook about 2 cups of boiling water and pour the glutinous rice into it, reduce the heat to boil, and stir well When the sticky rice is dry, remove all the fire, leaving only a little coal. Cooked glutinous rice is not mushy Heat oil, add onion + garlic and sauté, then dry shrimp, sausage and finally add green onion + pepper until fragrant. Pour everything into the sticky rice pan, mix well. Cooked glutinous rice on a plate, top with a few cilantro stalks, serve hot. Note: Sticky rice can be sticky (steamed with steam) instead of cooking, then mixed in. BATH BUU Glutinous Rice MATERIALS 2 cans of sticky rice 1 liter of broth 5 ears of shiitake mushrooms 300g char siu 200g cashew nuts Onion, garlic, pepper 200g tapioca 1 chicken 1 egg white Salt, MSG, Oil DOING Prepare Clean glutinous rice, drain Put the broth in a saucepan, bring to a boil, then add the sticky rice to cook Pomegranate shredded roti chicken thịt Diced char siu meat, peeled and diced tapioca Cashew nuts split in half, wipe away dust Thinly sliced ​​onion and garlic, finely chopped Processing Heat oil in a pan, add garlic and onions, then add shiitake mushrooms + char siu meat, chicken, and stir-fry, season to taste. Present Mix this fried filling into cooked glutinous rice, scoop out onto a braised plate to smooth the surface, attach cashews on top, cover the surface of the sticky rice plate, beat the egg whites, spread, then put in the oven, the sticky rice is golden. . Take out the sticky rice, attach cilantro in the middle of the plate to make it beautiful.

1. Pumpkin 1/2 fruit 2. Minced pork 100gr 3. Fresh shrimp 200gr 4. 1 carrot 5. Dried shrimp 20g 6. Coriander 10gr 7. Green onions 20gr 8. Garlic 3-4 branches 9. Seasoning: Fish sauce, sugar, salt, salt, seasoning, pepper a little Steps 1. Preliminary preparation of ingredients 2. Mixing the meat-shrimp filling 3. Cooking soup Prepare materials 1. Pumpkin 1/2 fruit 2. Minced pork 100gr 3. Fresh shrimp 200gr 4. Carrot 1 tuber 5. Dried shrimp 20gr 6. Coriander 10gr 7. Scallion 20gr 8. Garlic 3-4 branches 9. Seasoning: Fish sauce, sugar, salt, grain salt, seasoning seeds, a little pepper The weather is hot right now. That’s probably why many women are afraid to go to the kitchen. Therefore, in this article, we will suggest you how to cook a “2 in 1” soup, in less than 20 minutes of preparation, you have both the soup and the meat dish. Delicious soup: How to cook squash soup with shrimp and meat rolls Shrimp and meat roll squash soup cuộn first Prepare the ingredients Use a scraper to peel off the squash skin, then wash 1/2 of the squash under the tap. Next, use a knife to cut the squash lengthwise into large, long pieces. Add 1/2 teaspoon of granulated salt to 600ml of water, stir to dissolve and drop the chopped pumpkin pieces to soak for 5-7 minutes. After soaking, wash the squash with water and dry. Cut the squash lengthwise! You cut off the roots, remove the yellow, shriveled leaves of the scallions and coriander and then wash them. Chop about 3-4 scallions and cilantro. The remaining onions put in a pot of boiling water or old hot water and cook for 2-3 minutes. Peeled garlic, minced. Peel carrots, wash and cut into bite-sized pieces. You can prune the carrot flowers if you want the soup to be more beautiful. Prune the flowers like this if you want. Dried shrimp you wash, soak in warm water for about 5 minutes to soften the shrimp. > With fresh shrimp, you can refer to the preliminary processing here. If using fresh shrimp, after preliminary processing is complete, you mince the fresh shrimp meat. 2 Mix meat – shrimp In a bowl: 100g minced pork, minced shrimp, minced cilantro, 1 tsp salt, 1 tbsp sugar, 1 tbsp seasoning, and 1 tsp ground pepper. Mix thoroughly to combine ingredients. Mix shrimp, pork with spices Next, you spread each piece of pre-prepared squash on a cutting board, scoop 1 tablespoon of the shrimp-meat mixture, place it in the middle and roll it up, and then tie it with a thin onion leaf. You repeat this operation until all the bowl of meat – shrimp has been mixed. 3 Cook soup You put about 2 teaspoons of cooking oil in the pot and saute the minced garlic. When the garlic is fragrant, add the dried shrimp and stir for about 2 minutes over medium heat. Then, put about 800-1000ml of water into the pot. Cover and bring to a boil. When the soup pot is boiling, add chopped carrots and squash rolls wrapped with shrimp and meat, add 2 teaspoons of fish sauce, reduce heat and cook for about 10 minutes. Before turning off the stove, add 1/2 teaspoon of pepper and chopped scallions, season to taste and stir the soup well. Don’t forget to taste again to see if the broth is just right before turning off the stove! So you have finished the squash soup with meat – shrimp already! Pour the soup into a bowl, pick up the squash rolls wrapped in meat – shrimp on a plate, prepare another bowl of chili fish sauce, and have a meal that is both cool and relaxing! Squash rolls with meat – shrimp is both delicious and cool Wish you success with how to cook this squash and shrimp soup! According to the Vietnamese life

Illustration. Image source: Internet Resources: 400g of chicken meat 500g zucchini. 1 ginger, scallions, coriander, seasoning seeds, spices. Wash chicken, cut into bite-sized pieces. Peel the zucchini, wash it, and slice it thickly. Marinate the chicken with seasoning, ginger, sugar, crushed red onion. Sauté garlic until fragrant, add chicken and stir-fry. Bring water to boil. Then add the zucchini, seasoning to taste. Turn off the heat, add some scallions, coriander and scoop out into a bowl to enjoy. Green pumpkin salad Illustration. Image source: Internet Resources: Zucchini: 250 gr; 1 carrot; Roasted sesame, roasted peanuts Ginger, chili, lemon: Just enough Herbs; Necessary seasoning, cooking oil. Making: Preliminary processing of ingredients: First, you peel the zucchini, then wash it with water and cut it into small strands or you can also use a specialized tool to plan it into strands. Put all the chopped zucchini into a small bowl, then put a little salt in the bowl and mix well by hand, squeeze and squeeze out the water to remove the unpleasant pungent smell of the zucchini. Prepare a pot of boiling water, put all the zucchini in the pot, then lightly peel, squeeze dry and set aside. With carrots, you also peel off the skin, then cut or grate into small, even lengths. Chilli washed, drained. Squeeze lemon juice. Ginger, after peeling, is washed with water, then chopped, then soaked in water to reduce the spicy taste, taken out and then drained. After picking herbs, soak them in a bowl of dilute salt water for 10 minutes, then take them out, drain the water, and then chop them. Mixing water: Put in a bowl a little sugar, monosodium glutamate, salt, lemon juice, ginger and fish sauce, beat the mixture. Put the carrots and zucchini in a large bowl, add the mixed water on top, add chopped chili, herbs, peanuts and roasted sesame, mix well and can be used immediately. Finally put the mannequin on a plate, sprinkle more herbs on top. Stir-fried zucchini with chicken gizzard Illustration. Image source: Internet Resources: 1 set chicken gizzard; Green zucchini: 200g Bean sprouts: 200gr Green onions, dried onions, spices, pepper: Just enough. Stir-fried zucchini with chicken hearts, delicious and easy to eat Making: First, wash the chicken gizzard, squeeze the salt thoroughly and then wash it several times with clean water. Cut into bite-sized pieces, marinate with 1 teaspoon seasoning powder and a pinch of pepper for about 15 minutes. Green zucchini, peeled, gutted, washed, sliced ​​thin. Bean sprouts washed and dried. Then, put the pan on the stove, add 1 tablespoon of cooking oil, saute the minced onion, then add the chicken gizzards and stir-fry, then remove to a separate plate. Continue to stir-fry the squash. When the squash is ripe, add the bean sprouts and stir-fry together, seasoning to taste. Quickly stir the bean sprouts and squash, then pour the fried gizzards into the same island, add scallions, stir until the onions are cooked, then turn off the stove. When serving, remove to a plate, sprinkle pepper on top for aroma if you like. Zucchini soup cooked with dried shrimp tôm Illustration. Image source: Internet Resources: 1 zucchini, 50 g dried shrimp. Green onions, seasoning, salt and sugar. Making: Peel the zucchini, wash it, and cut it into slices. Sliced ​​scallions. Soaked dried shrimp softened. Crush slightly then marinate with seasoning seeds, salt, sugar. Sauté onion, add shrimp to the island. Next, put the zucchini on the island briefly. Add boiling water to cook, seasoning to taste.

The taste of the mountains Referring to the familiar dishes from mushrooms, the first to mention is the dishes from shiitakes. Fried spring rolls are something that includes a lot of ingredients such as meat, shrimp, vermicelli, kohlrabi, carrots, wood ear … If there is a lack of kohlrabi can be replaced with bean sprouts, bean sprouts, but lack of shiitake mushrooms will not be available. taste of spring rolls too. So, fried spring rolls must have mushrooms. Dried shiitake mushrooms are soaked in warm water to bloom, then chopped and mixed with the above ingredients for a very characteristic aroma. Similarly, shiitake mushrooms are indispensable when making or making some other dishes such as minced meat stuffed with tofu with tomato sauce, stir-fried shiitake mushrooms. There are many types of shiitakes, but the most aromatic and also the rarest is the wild shiitake. It is a naturally growing mushroom, picked to dry, and inserted into the hard bamboo trees. Shiitake mushrooms give a very pleasant fragrance. Cooking dishes with just a few mushroom ears is enough to smell. In recent years, also because the forest shiitake mushrooms are popular, there are many goods sold. The price is also extremely. Industrial-grown shiitakes are cheaper, the scent is not as fragrant, but the mushroom is quite thick. If you cook the ball soup, you must use a small, round and thick mushroom to make it grow. Also choose forest mushrooms with mushroom ears of all sizes, then bear, cannot grow pellets. Just like fried spring rolls, the ingredients to cook the broth consist of many things. A little dried shrimp, a little kohlrabi, carrot, cauliflower to make the ball. And of course indispensable some mushroom ears, a little grows wrapped in mushroom ears dropped on top and filled with broth that is carefully simmered from pork bones or chicken, dried shrimp … Along with spring rolls, the soup is almost empty. indispensable when present in the Tet trays of Hanoians. Mushrooms are inherently considered a nutritious dish, so many vegetarians choose mushrooms as their primary protein supplement. Sometimes the vegetarian mushroom dishes are also appealing to those who are just used to eating meat. Mushroom spring rolls with main ingredients from mushrooms, but when eaten, they still have a greasy taste. Ingredients to make vegetarian mushroom spring rolls include some types of mushrooms such as shiitake mushrooms, chicken thighs, fat mushrooms and dried shiitake mushrooms. In addition, there may be bean sprouts and pepper. Mushrooms must be prepared first, chopped, blanched in boiling water and then squeezed dry. That way, when rolling and frying will not release water, making the spring rolls dry and crispy. Pure and unique It would be very flawed when it comes to mushroom dishes that ignore termite mushrooms. The reason for the name of termite mushroom is because the fungus only appears in places where there are many termites. Termites here are earth termites, not tree termites. Termite fungus appears at the beginning of the rainy season, about from April to June each year. Every year, from around 5-5 of the lunar calendar, the waterways of the garden of the Mekong Delta begin in the termite mushroom season. This is a natural fungus that cannot be grown by humans. Termite fungus often grow back or grow around where the previous year should be easy to find. With the development of a chain of regional specialty and food stores, buying termite mushrooms is relatively easy. Just pre-order, that day, it will be brought home by someone. Termite mushroom processing does not need too much seasoning, the most appropriate is to cook porridge, stir-fried guise leaves, stir-fry melon, cook soup … Termite mushroom porridge can be cooked vegetarian or with a little minced pork. . Mushrooms are also stewed with maggi and chili garlic to make a savory dish eaten with rice. Mushrooms are stir-fried with beef or stir-fried with vegetables such as leeks, for foods that are both nutritious, light-weight and non-fat. Some small stem mushrooms are also breaded, deep fried, when eaten with chili sauce or tomato sauce. The pub has a very curious name “Ex-lover” at the end of Hang Chuoi street, there is “Ex-lover’s hand”, which is mushroom, fried tempura. The dish is both fatty and crispy, and beer is very suitable for drinking. Diners entering the restaurant are more curious to try it, after that, it turns out that “old lover’s hand” is also delicious so they can drink again. Recently, due to the thriving vegetarian movement, natural mushrooms appeared. Mushroom intestine is a dish made from the base of shiitake mushrooms. The foot of shiitake mushrooms is washed, chopped, finely chopped or put in a blender to let the shiitake mushrooms be fresh. Turn on the stove, wait for the pan to heat up, then let the mushroom legs in and stir evenly. Next, add the water and cook together, over high heat. When the water penetrates you to taste the spices according to the recipe: Salt, seasoning seeds, cooking oil, all mix well and turn to a low heat. When the mushroom starts to dry again, it is possible to turn off the heat, so it should not be left for too long, it will make the fibers dry and tough. Finally, pour out the plate for the saucepan to cool, then put it in a glass jar and you have finished making the mushroom, just keep in a cool place to use gradually. You can also add pineapple roasted sesame seeds or a little seaweed. Stir-fried broccoli or broccoli with shiitakes is also very delicious and refreshing. Recently, many supermarkets also sell dried shiitake mushrooms. Mushrooms are crispy with many flavors, as a snack instead of bimbim. Shiitake mushrooms are considered food for people with iron deficiency anemia, high blood pressure, diabetes, malnourished children. Shiitake mushrooms have a very good detoxifying and protecting effect on liver cells. Shiitake mushrooms have the ability to activate cellular immunity, promote cell growth and development, play a key role in protecting the body. Today, scientists have confirmed that shiitakes have the effect of strengthening the body’s immune system, inhibiting cancer cells, lowering blood pressure, lowering blood cholesterol, preventing kidney stones and urinary stones, and helping with digestion. chemical …

A pot of fish sauce with enough spicy, sweet, fatty, salty flavors of fat, chili, dried shrimp, pepper, fish sauce, … in harmony with each other to create a delicious rustic folk, expressing the characteristics The unmistakable display of the West River. Initially, this dish was derived from the “roughly” eating habits of people in the West River region, especially the farmers. On long rainy days, because people cannot go to the fields, people use things in the house such as grease, dried shrimp, with spices such as fish sauce, salt, monosodium glutamate, … cooked into a mixture. viscous, then go out to the garden to quickly pick a handful of boiled vegetables to eat with white rice. Because the warehouse is very salty, you can cook it once and eat it for many days without fear. The warehouse is considered to be a poor family’s dish because of its salty taste due to being stored in fish sauce, so just a few braised chopsticks can “finish” the meal. This dish is easy to process and can be stored for many days. Therefore, during the rainy and stormy season, food is scarce. Any family that has a pot of food is not worried about hunger. Starting as a folk dish, there is currently no exact explanation for the name of the match. According to some people, perhaps because it is processed by the method of warehouse, when you eat with a chopstick and eat a little, the name comes from that. The ingredients of the dish are quite cheap and easy to prepare. People only need to store fish sauce in a clay pot until it becomes thick and thick. In some places, fish sauce is still simmered to evaporate, leaving only the white salt layer. The warehouse is quite easy to make, so anyone can learn, but to make delicious food, you need a clay pot, an unglazed black pot. After buying the pot, it must be soaked in salt water, then washed, boiled with water, so in the process of processing food will not get the smell of the soil, but also avoid cracking or absorbing the pot. country. Choosing boiled vegetables to eat with braised flakes is also very important, usually a plate of mixed vegetables includes: okra, water spinach, choysum, cabbage, bitter greens, broccoli, carrots, bok choy, cut gourd into pieces. , suffering, … If you have the opportunity to visit the South, especially the western provinces, do not miss the opportunity to enjoy the delicious dishes to learn more about the specialties of your homeland and love the rustic, simple and attractive dishes of the region. River.

1. Soup with potatoes cooked with a bone Soup with potatoes cooked with bones There is a sweet taste from bone broth, aroma of cilantro and especially the refreshing taste of potato. Resources: Sweet potato: 1 bunch (About 500g – 600g) Ribs: 500g Tomatoes: 2 fruits. Cilantro, Dried Onions Spices: Salt, sugar, cooking oil, monosodium glutamate, seasoning seeds. How to prepare: Look at the peeled potato, cut it about 5cm, stir over boiling water. When stripping the potato, it should not be stripped with a knife but with a fingernail. Especially according to ancient conception in the process of preliminary boiling, it is not recommended to use chopsticks to stir, so it will itch. Should use lips or spoon. Cut bones tightly to taste seasoning for 30 minutes. Processing: Step 1: Pour the oil to heat the dry onion and then put the bones in. Continue to cook tomatoes together. Season with salt and seasoning seeds to make the bones bold. Simmer 20 minutes for the bones to simmer. Step 2: Pour about 1 liter of water to boil until boiling, then put the pre-cooked potato and boil again. Step 3: When the pot of soup looks like the potato is boiling, drop the cilantro into the seasoning again to taste. Turn off the heat and take it out. 2. Look at potatoes cooked with snails is a delicious soup, easy to cook and sisters must try it once. Resources: – 1kg of screw or screw. – 500g sweet potato. – 3 tomatoes. – Chopped purple onion. – Minced garlic. – Chopped guise leaves. – Shredded perilla leaves. – 1 batch spoon. – Shrimp sauce (depending on the taste of each family can use or not). – Seasoning seeds, fish sauce, sugar. – Scallion. Making: – Snail or screw soak the intestines (can be soaked with lemongrass, chili will quickly clean). – Wash tomatoes and cut areca zones. – Take the water well. – Marinate the snail with 1 teaspoon of fish sauce, batch water, sugar, and shrimp sauce (if used). – Non-aromatic garlic onion, stir fry tomatoes, add marinated snails to the island to absorb. – Add just enough water and seasoning. – When the water has drained, the snails absorb the seasoning, put the potatoes in the pot, then put the tomatoes on, cover with the lid and braise for about 15 minutes, then sprinkle green onions, purple purple, and guise leaves on top, turn off the heat. Scoop out the bowl to use hot. Invite readers to follow the video “4 Homemade Snacks From Sweet Potatoes”. Source: Youtube. 3. Look at the potato cooked with shrimp Raw materials include: – Looks potatoes: 500g. – Rice amaranth. – Dried shrimp: 100g. Tomatoes: 3 fruits. – Cheek. – Garlic. – Perilla, cilantro. – Spices: Salt, sugar, cooking oil, monosodium glutamate, seasoning seeds. Making: – Put the pre-processed potatoes, tomatoes, add areca zone, and dry shrimp in the pot. Pour an amount of water to taste, season with just enough seasoning and boil. – Put pre-filtered batch water into the pot and boil until potatoes are ripe. – Add rice amaranth, cilantro, perilla leaves and turn off the heat. – Take the bowl to use hot. Note: A tip when cooking strips of potatoes without worrying about itching: You should not use chopsticks, use a spoon and spoon during cooking to be safe, from getting itchy when eating.

Ca Mau dried shrimp is delicious because it is made from fresh shrimp living under the mangrove canopy. Ngoc Hien district, which has an area of ​​about 21,000 hectares of shrimp farming land under the canopy of mangroves and mangroves in 2011, was recognized by the Department of Intellectual Property (Ministry of Science and Technology) for the collective mark “Rach Goc Dried Shrimp. “. According to local people, the profession of making dried shrimp in Rach Goc town, Ngoc Hien district has been around for hundreds of years. In the beginning, people boiled shrimp and dried them with the aim to preserve them longer. But when dried shrimp products were exchanged, bought and sold, people gradually became known, sought to buy and buy and create a brand. In Ngoc Hien district gradually formed establishments specializing in the processing of dried shrimp and increasingly developed. There are some establishments that have adopted processing technologies to increase productivity and better product quality. The processing of dried shrimp is not too complicated. After being purchased, the raw shrimp will be classified to boil for about 15 – 17 minutes. Boiling with hot steam or boiling water directly must also ensure that it is tightly covered so that the shrimp shells swell to break the shell. Good sun exposure for 8 hours will dry. Then, the shrimp are dried for about 30 minutes to make the shells crispy and easy to separate. Shrimp shelling or sorting is also done by machine. After that, workers reclassify them once to ensure even shrimp size. “Rach Goc dried shrimp” has 2 types: marine shrimp and square shrimp. Dried shrimp made from land shrimp, naturally raised silver shrimp in square is better. The best dried shrimp are made from wild shrimp. This dried shrimp has a brighter red color, even juices and is sweeter than all other dried shrimp. Ca Mau dried shrimp has been known nationwide for a long time. Dry shrimp production establishments in Ngoc Hien district are always in a state of “not doing enough to sell”. In February 2021, the Vietnam Record Organization recognized that the product “Rach Goc Dried Shrimp” was among the top 100 specialty gifts of our country./.

Fish sauce mixed with salad To make sure chili garlic floats, put the garlic chili in the bowl first, squeeze 1/2 of the lemon in to separate. Mix sugar with fish sauce and boiled water to cool it down, to dissolve the sugar to taste, then pour the garlic and chili in and taste the sweetness again to taste. Garlic should be chopped dry and minced so that it will always float to avoid getting wet. Seafood dipping sauce Perform Step1: Take 1 lemon, rub a little peel, then squeeze all the lemon juice (filter out the seeds if any), chili, kumquat (kumquat), chopped lemongrass. Step 2:
Add the main ingredients to the blend, including: 300g white sugar, lemon juice (you can adjust the amount of juice to suit your taste), 20g salt granules, less lemon peels, 1 teaspoon of monosodium glutamate (Can not give if not eat).
You should add less salt and a lot of sugar to avoid making the salt too salty, if it is salty, add a little sugar or lemon juice to dissolve the spices. Step 3
Use a meat grinder or blender to grind the entire original salt mixture for about 5 minutes, so that the salt is a bit cloudy, gummy and smooth.
If you do not have a blender, you can use a chopstick or a whisk to beat the mixture, but using the blender will be smooth and delicious. Step 4 After you have grinded the lemon salt mixture, add the finely ground salt to a large bowl. Then, add other ingredients such as kumquat, lemongrass, and chopped chili and mix well. Step 5 Once finished, the seafood salt has just eaten. Served with seafood dishes such as shrimp, squid, octopus, snails … or other boiled dishes such as chicken feet, boiled meat … are also very delicious. This is another great suggestion for family party dishes, friends on weekends. Snail sauce Delicious fish sauce + cool boiled water + mixed sugar, then boil it on the stove to melt the sugar to cool. Then add ginger + garlic + minced chili + lemon juice and mix well. Sprinkle coriander, finely chopped lemongrass and mix well. If you like spicy food, you should add spicy chili or chili mashed in it will taste much better. Ginger fish sauce Perform Peeled purple onion. Chopped 1 bulb, the other bulb sliced ​​thin. Chopped chili. Roasted peanuts, rub the shell, put in a mortar to crush. Heat 2 tablespoons of cooking oil. Add the sliced ​​onions, cook the yellowish slightly, then pick them up in a small cup and set aside. Continue to add the chopped onions, stir well. Onions, add 5 tablespoons of black soy sauce and mix well. Add 1 tablespoon of peanut butter, 1/2 teaspoon of sugar, 1/2 teaspoon of salt, 1/4 teaspoon of MSG, 4 tablespoons of water, and mix well. When you see the mixture is homogeneous, just cook while stirring for about 2 minutes and then turn off the heat. For soy sauce to hold. Sprinkle with onion, peanuts, minced chili again. Thai shrimp paste with fruit sauce Step 1 70gr dried shrimp soaked with warm water to soften, take 1/2 of the dried shrimp and puree. Melt 150g of palm sugar over low heat, then add 50ml of fish sauce, pureed dried shrimp and 10 grams of shrimp paste. Stir well for all blending. Wait for the sauce to boil again, you add 1/2 of the remaining baking soda, cook for 1 more minute, then bring it down. Step 3 Pour the fish sauce into the bowl, add thin sliced ​​scallions and chopped chili and stir well. So the sauce is ready to dab with fruits already. If you are afraid of the pungent onion, you should put the scallion in one turn with the dried shrimp in step 2. I think this Thai fish sauce dish is more special when the pungent flavor of the onion is still undercooked. . Step 4 Thai sauce is a very hot sauce recently, used to dipping sour and sour fruits is delicious. Fish sauce is predominantly sweet, featuring a strong aroma of fish sauce and the pungent pungency of purple onions and chili. Dab at a piece of mango just know how to rub, inhale forever. In addition to the traditional way of dipping, I also learned that Thai people pour sauce directly on the fruit, which is also insanely delicious. Black soy sauce rolls Prepare pre-ground garlic peppers or crush them. Then put the ground chili in the bowl, which has the ground garlic available. Next, add 10 tablespoons of white sugar. The amount of sugar can be reduced according to the salad you make. Mix well with a spoon. Then squeeze the juice of 5 lemons in, the amount can also decrease according to taste. Next is to add 3 tablespoons of fish sauce. Use a spoon to stir the water to mix the salad. Seasoning according to the taste of each family to match the salad. So the salad dressing is finished, sour and sour, sweet and delicious. You can mix basil beef salad is the best! Sauce for pillow cakes, fried cakes Vinegar and sugar dissolve in 1 cup. Next, add fish sauce to the mix. Next, add cucumber, chili, and onion and mix well. Finally, add the roasted peanuts to the mix. Tasting a sweet and sour taste is okay. Dipping powder filter cake sauce Crush the chili and add the fish sauce and some lemon juice. If you do not want the sauce to be too harsh, you can add water or sugar as needed Shrimp sauce with bean vermicelli, boiled meat Making Measure the amount of shrimp paste to eat in a bowl / cup in advance, add sugar (and monosodium glutamate) and beat until the sugar dissolves. Taste again to see if the sweetness has satisfied with the taste in order to further reduce the sweetness. With 3-4 people eating, measuring about 100 ml of shrimp paste (6 tablespoons of noodles) and beaten with 60g of sugar (3 tablespoons of rice) is just fine. Place the pan on the stove, add 2 tablespoons of cooking oil, wait for it to be hot, then add a little purple onion to the fry, turn off the heat. Immediately pour hot oil into shrimp paste, stir well to make the sauce ripe, remove the strong smell of raw shrimp paste, then add lemon juice. Use chopsticks to beat shrimp sauce to foam, turn light purple. Taste again to reduce salty – sweet – sour to taste. Before eating, add chili, garlic as you like. Soybean sauce rolls Making Soak tamarind in a bowl of boiling water for about 15 minutes to make the tamarind sour, then filter the tamarind juice, remove the residue. Put 2 tablespoons of cooking oil in the pot, wait for it to be hot, then add the garlic to the fry, then add all the black sauce, peanut butter and tamarind juice, stir well. After boiling for a while, the sauce will gradually thicken, at that time, stirring your hands well while seasoning with MSG and sugar to taste. If it’s flat, add a little black soy sauce, not fish sauce or any seasoning. When the tamarind sauce has reached the desired level, turn off the heat, use 1/2 of the pounded peanuts in the pot, mix well, then pour the sauce into the cup, add pickles and spread the remaining 1/2 part of peanuts. surface Note: Tamarind sauce when dipping the spring rolls should not be too thick, tired, not too loose, it won’t taste good. If you want to eat spicy, you can add a little chili powder when not garlic or add the minced chili to the bowl when eating. Ginger sauce with duck sauce Put sugar, fish sauce, filtered water in a pot, boil and let it sit for about 5 minutes for the fish sauce to slightly match (called candy fish sauce). Wait for the candy fish sauce to cool completely, then let the ginger – crushed chili to stir, taste again to taste. If you like the ginger fish sauce has a mild sour taste, add 1 tablespoon of lemon juice.

For decades, Ngau’s famous sticky rice cake (also known as amnesty) and the famous beetroot cake of Mr. Ngau’s family have become familiar snacks for people in the area. “Soft smooth, soft rice cake”, “fragrant sticky sticky rice, rich rice bran” are the compliments that customers often give to this restaurant. “People often tell me that we went to eat around Cholon and still couldn’t find a shop that had better cakes and sticky rice than my house made. After hearing that, I am glad that because of that, I sold out every few hours every day, so it has been like this for decades ”, Mr. Ngau added bread on the shelf while boasting. Zing . Mr. Ngau – owner of a famous bakery and rice cake shop in District 6 (Ho Chi Minh City). Cantonese delicacies at affordable prices Mr. Ngoi’s real name is Luong Tu, but not everyone knows it because everyone is used to calling him “uncle Ngầu”. “Sometimes people call ‘Cool Uncle’, ‘Cool old man’ is too familiar, I personally like to address this name because it is good,” the shop owner said happily. Xoi Xai Bao, radish flour cake is a dish associated with Chinese families, especially Cantonese (China). From the desire to do something of their own, he and his wife decided to sell the family’s traditional and familiar dishes. At first, Mr. and Mrs. Ngau got up early every day to prepare ingredients and open the goods in the morning. Later, when he was older, his health somewhat decreased, he and his wife switched to selling from noon to have enough time to steam the cakes and cook sticky rice. The famous radish and sticky rice cake with the famous newspaper of Mr. Ngau’s family. Talk with Zing , the boss said, it takes a lot of effort to steam a slice of delicious radish flour. It is necessary to choose standard rice flour, delicious dry shrimp, not crumbs, especially white radish must be chosen carefully to not be bitter. Soy sauce is cooked together according to a separate recipe, divided into small bags for convenience when selling. The highlight of the sticky rice dish is chopped salted radish, so the preparation process is equally elaborate. “All the main stages are done by my grandmother, I just clean and sell. She is skillful and careful, so that we always ensure the quality of the food “, Mr. Ngau shared. Over the years, Mr. Ngau and his wife have borrowed premises from relatives for sale. The shop sells mainly to bring home, so the layout is quite simple: outside, there is a cake cabinet, inside there is a small table and some chairs to serve people who want to eat on the spot. At around 13:00, his wife brought two new cakes. Mr. Ngầu started to cut the cake, slowly but neatly worked, rolled up the straight lines to divide the cake into diamond-shaped pieces. Ivory white cake, topped with chopped radish, minced meat and dried shrimp. Mr. Ngầu is always meticulous in the way of cutting and arranging the cake so that it is beautiful. After cutting in half, he arranged each piece in turn to be arranged on a glass cabinet to look as beautiful as possible because “customers first ‘eat’ with their eyes, they will enjoy more neatly arranged.” After finishing arranging the cakes, he divided the sticky rice into the bags for convenient sale for customers to take away. The price for each piece of cake is 12,000 VND, sticky rice on the spot costs 10,000 VND / plate, each box brings twice the amount of food, so he sells 20,000 VND. Food is associated with many generations Many people living in Cholon have boasted of being the guts of this restaurant for many years. “I was fed by my grandmother when a piece of cake cost 5,000 VND. Up to now, the price is a bit higher but the taste is still the same. I sell at noon, so it’s a bit difficult to buy because I’m busy working, so I invite my lover over here on weekends because they both love to eat bread dough ”, Phuong Linh (24 years old, a real estate businessman) said. Buying 10 pieces of cake and 5 servings of sticky rice once, Mrs. Cam Le (48 years old), a patrons of the restaurant for many years, excitedly said: “The children loved to eat Mr. Ngau’s dough cake, although many places sell it still asking mom to come here to buy It’s not a compliment, it’s hard to find a place that the whole family is very satisfied! “. Customers come to buy ready to wait for the new cakes to come out. “I am not Chinese, but my parents taught me how to eat Chinese food since I was a child, and my family lived in Cholon area, so the delicious restaurants I know by heart. Mr. Ngau’s radish cake biscuits are very flattering and flattering, especially he also sells taro radish cake, loves it very much! ”, My Han (20 years old, 3rd year student of University of Economics, City .HCM) humorous story. “I always ‘lure’ my grandparents to give them a job so that later on I can do my own business because every day I have to stop by to buy ‘money’,” she added. When asked about plans to trade and care for the elderly in the future, Mr. Ngau said he also wanted to transfer the profession to his children, but most of his children were married and moved to overseas. “When we are old, we do not pay much attention to interest, mainly want to work on our own, meet and chat with guests every day. That is why many restaurants want to order a large quantity separately that I do not receive. “If I sell more days, I am happy that day. Over the past few decades, maintaining the restaurant and making Chinese cuisine more popular is what my wife and I are proud of ”, shared Mr. Ngau. Mr. Ngau’s restaurant is located at the intersection of Pham Phu Thu – Pham Van Chi (District 6).

The OCOP Product Festival 2021 has 24 provinces and cities nationwide OCOP festival is held with the scale of nearly 150 booths of businesses, cooperatives, production establishments, craft villages … The stalls are arranged in 4 zones. Area 1 displays and exhibits OCOP products, with a scale of about 40 booths Zone 2, with the scale of more than 20 booths, Zone 3, with the size of more than 20 booths, Some typical fish sauce dishes of An Giang province An Giang alone has dozens of fish sauce products In which, many fish sauce products achieved OCOP Many OCOP products, typical products of 4 provinces and cities in the ABCD Mekong cluster (An Giang, Ben Tre, Can Tho, Dong Thap) Cereals, an OCOP product of Can Tho City This OCOP festival is really a strong driving force to promote the supply-demand connection between producers and consumers. This is an opportunity for units to introduce, advertise, expand markets and connect trade; Orientation of product production development according to market development needs OCOP product of Ca Mau province Dried shrimp is one of the OCOP products, which is also a specialty of Ca Mau province. A corner of a booth displaying OCOP products of Dong Thap province Mango – an OCOP product, Dong Thap province Mango products of Cho Moi district. In particular, the culinary culture space, about 14 stalls, introduces the delicacies of districts, towns and cities in An Giang province. Pancakes Pancakes served with vegetables in Bay Nui region./.

SHRIMP SHRIMP SHRIMP Resources: – Fresh fried shrimp: 300g – Dried onion: 2 bulbs – Onions, just enough spice Making: Shrimps cut beard, washed, drained, seasoned with a little spice to soak. Dry onion sliced, non-fragrant with a little oil. Put the shrimp on the island together with onions that are not fragrant. Let the shrimp cook on low heat. When the shrimp turn red, add a little sugar, taste the spices to taste, let the shrimp simmer for about 3 minutes, then turn off the heat. Put savory and sweet shrimp on a plate, served with hot rice, jute vegetable soup or boiled spinach is very delicious and it takes rice to know. WAREHOUSE Resources: – 250g bacon (the more fat the better) – 30g dried shrimp – 1 small garlic clove Half dried onion, 1 scallion (optional), 1 small pepper (optional) – 2 teaspoons of fish sauce, 1 teaspoon of sugar, 2 teaspoons of water (using water to soak the dried shrimp), and 1 teaspoon of stock Making: – The bacon just filters out the skin, cuts the fat and lean meat separately, cuts the pomegranate seeds of both of these. Garlic peeled, minced. Dried onion, peeled, thinly sliced. Scallion cut into small pieces. Dried shrimp soaked in hot water for soft hatching, take out and keep the water soaked in shrimp. -This dish is best using clay pots, but if you don’t have one, the whole family can use non-stick pan. For medium heat, add the fat and roast so that the liquid fat slowly secretes. During the roasting process, if you see fat stick to the pan, you can add a little oil. Roast until fat turns golden brown and shrink, remove and set aside. – The liquid fat in the pan, if there is much, can be removed, only keeping 2-3 tablespoons. Raise to medium-high heat, add garlic and dried onions to flavor, then add lean meat and dried shrimp to fry for hunting. – Mix the sauce according to the ratio: 1 fish sauce: 0.5 sugar: 1 water (using water to soak the dried shrimp will become more intense). This ratio is for reference only, so you can taste it again according to your personal taste. This fever more or less completely depends on everyone’s taste. Add this sauce and mix with shrimp and meat, reduce to medium heat, cook for another 10-15 minutes until the sauce is less and slightly thick. Add green onions, chili and grease and turn off the heat. Serve out for hot use. Vegetables of all kinds of fresh, delicious, eaten with pot matches Hot and rich, salty sweet sauce moderately spicy, crunchy fat tart. In addition, sticky rice, steamed rice or steamed rice can also be eaten together. RANG RANG RANG RANG Prepare: – 300 grams of pork, both lean and fat (or bacon) – 1 small bowl of crushed galangal, 1 onion, 1 small teaspoon of sugar, 3 teaspoons of fish sauce and 1 small teaspoon of MSG Making: Freshly prepared meat and finely sliced ​​to taste, marinated with a little spices. Chopped onions in a pan with non-aromatic hot oil. Add the meat and roast until the golden flesh burns. Until the golden meat burns next to us, season with fish sauce, and let the galangal to roast with stirring and stirring constantly until the golden galangal is crispy, add 1 teaspoon of sugar and 1 teaspoon of main noodles. Galangal roasted meat plate is attractive with chunks of burnt meat and fragrant golden and crispy galangal. BAM RANG BACONY SINGLE SWEET Prepare: – 300g minced pork (with fat) – 2 onions – 2 small spoons of sugar; 1 or 2 teaspoons of chili powder; 3 small teaspoons of vinegar and seasoning seasoning pasta sauce to taste For more details, see at Making: The prepared spices are mixed with minced meat and marinated for 5-10 minutes, chopped onions and then put in a hot pan with golden aromatic oil. Next, put the meat in a pan with scallions and roast, stir, and set the heat to a moderate level. Roast until the meat is golden brown and slightly scorched. You can add a few more scallion stems to make them more fragrant and beautiful. The sweet and sour salty and spicy roasted meat eaten with hot rice is nothing better. CHICKEN EGG Resources: – 2 eggs – 2 small tomatoes – 1 pinch of salt and pepper – ¼ cup cooking oil; 1/8 teaspoon of sugar; ½ teaspoon of salt; 1 chopped scallion How to cook: In a small bowl, break the eggs and add salt and pepper. Beat evenly until the eggs are small, shiny yellow in color. Cut tomatoes in half, remove the core, then cut into small pieces. Heat cooking oil in a pan, then pour the eggs in, wait a few seconds for the eggs to slightly coagulate, then turn off the heat. Use chopsticks to turn the eggs to break into small pieces. Then put the eggs in a bowl, between the cooking oil in the pan. Place the tomatoes in the pan and fry them until soft. Pour eggs, add salt, sugar, scallions, fry quickly to blend all ingredients, then cook the eggplant egg on a plate with hot rice.

Delicious but delicious food. To make the dish is not too difficult, just a little cumbersome. Dried shrimp to make this dish must be earth shrimp (river shrimp) so that it is not friable, not sandy and soft. Take shrimp to soak in warm water to soft, take out the dirt, rinse and drain. Create a mixture of broth, including fish sauce, monosodium glutamate, seasoning seeds, sugar, and filtered water to suit the family taste. Remember that fish sauce used in the warehouse must be a delicious fish sauce, if there is a homemade fish sauce, the better. Because the pot is delicious or bad is the strong scent of the fish sauce. Particularly, the bacon just chopped the rectangle with the little finger or the square and then brought it to the pan to produce oil. Separate lard and meat separately. To the main stage of the dish. The pot used to make the match must be the clay pot to taste it because it slowly absorbs the spices, blends the aroma of soil and especially holds the heat longer. However, if you do not have a clay pot, you can still use an aluminum pan instead. Place the pot on the stove, add some lard that was pressed earlier. Until the fat is boiling, add the purple onion and minced garlic to scent it up. Add dried shrimp to stir-fry, then pour the mixture of stock water into the pot. During the storage process, continue to leave the whole-fruit (or dangerous peppers) buffalo horn, green pepper, scallion to spread the pungent flavor. Let the fire simmer until the pot turns the candy sharp, bring the bacon to mix. Tasting again to taste, then turn off the heat. This hot dish will be very delicious. Any boiled or raw vegetables can be served with a braised dish. The quintessential aroma of fish sauce blends with the fatty taste of pork, the sweetness of dried shrimp and the spiciness of spices to make a delicious dish. Pick up a piece of boiled vegetables “swip” into the “warehouse” pot and then eat it with rice, making the taste buds strongly stimulating. The warehouse can also be a snack or eat with sweet potatoes, burnt rice. Eating rice with braised salt, in addition to changing the taste is also a way to help us remember a difficult time in the past.

To have a delicious stir-fried melon, you must first choose fresh green melon fruit. Fruits with yellow or dark green peel are old melon. In addition, using your hand to press lightly, you can see soft crispy melon. Should not choose wilted fruit, when cooked, it will not be delicious.

To keep the fried melon in its beautiful green, after peeling, washing and slicing, you let the melon soak in dilute salt water for about 5 minutes.This step is very important to prevent the process of adding or blackening the fruit. . Therefore, when cooking, sisters should add this step. This is also a way to help remove water in the fruit.

In addition, when stir-frying, you should add a small white vinegar. Add vinegar to keep the melon green.

Illustration.

How to make zucchini fried with garlic

Resources

• Melon: 1 fruit

• Dry garlic: 10gr

• Fish sauce, salt, seasoning powder, vinegar, cooking oil, cilantro

• Making:

• Melon peeled, sliced ​​to taste, soaked in salt water.

• Crushed garlic without aromatic oil, put melon in, season with spices to taste.

• Fry in high heat, stir quickly.

How to make fried melon and bean paste

Resources:

1 melon

2 strips of scum beans

10g dried shrimp

3 garlic cloves

4g of salt

15ml oyster oil

Cooking oil

Making:

• Take peeled, cut pieces to taste, cut bean paste to taste and soak in water to soften; washed and soaked shrimp; Peeled garlic, minced.

-Put a little oil into the pan. When the oil is hot, add the garlic to the fry. Add shrimp to the island until it is ripe.

• Add soft soaked bean scum into the island and pour the amount of water into the lid to boil. Then add a little salt, oyster oil to the island to absorb spices.

• Pour the melon into the island, cook for about 1 minute or until the melon is ripe.

Illustration. Photo source: Internet

Resources

River leaves: 20-25 leaves

Pork shoulder: 400g

Onion: 1 handful

Dried garlic: 1 bulb

Seasoning seeds, pepper, cooking oil, fish sauce

Pork chooses lean shoulder pieces mixed with fat to prevent dryness. Minced or minced. River leaves and bones washed, cut old stalks, let drain. Dried garlic, peeled, minced.

Prepare a large bowl and add minced meat, 1/2 small teaspoon of seasoning seeds, 1/2 teaspoon of fish sauce, 1/2 teaspoon of pepper, a little oil with chopped onion and minced garlic and mix well. up, leave for about 5 – 10 minutes for the meat to infuse spices.

Spread the leaves of the river bones, scoop each spoon of meat into it and roll it up. Use the base of the pin on the pie to fix it so it won’t come off. Do this until the meat is finished.

North the pan on the stove and then add cooking oil to the old heat, then drop each piece of cha. With this riverbones, you should not add too much oil because the pork inside will melt.

Let the fire level just then fry the pork roll to cook evenly on both sides, when you see the leaves of the river bones turn dark green and the meat inside is golden at 2 ends, then pick up the saucer with oil blotting paper.

Fried tofu

Illustration. Photo source: Internet

Resources:

Tofu

Cooking oil

Non-stick pan

Making:

Buy tofu, wash through water, then drain, then put in the refrigerator for about 30 minutes. In this way, the fried beans will be beautifully square, unbroken, and extremely swollen and crunchy. Take the beans out and cut them into pieces, then take the blotting paper to dry. This helps to prevent the oil from splattering and from sticking to the pan.

Wash the pan thoroughly and definitely not be used for frying while the pan is still covered with salt, this will be very close. Heat the non-stick pan thoroughly, then add a lot of vegetable oil to heat, then slowly drop each piece of tofu into it.

When you just put the beans in, use chopsticks to push the beans to smooth the grease before leaving it in a fixed position. Pieces of beans must not stick together. During the frying process, keep on medium heat otherwise it will burn.

When the beans are golden-fried, turn the other side over, fry them until golden ripe all over the side and then see a plate.

If the tofu gets stuck in the pan, don’t rush up with your chopsticks either. Just set the pan on one side, turn off the heat, wait until the pan cools, the beans will come off by itself, now just use a shovel to push the beans out of the pan easily.

Morning glory salad

Illustration. Photo source: Internet

Resources:

1 bunch of water spinach

50gr roasted peanuts

50gr dried shrimp

1 teaspoon salt

1/2 lemon

1-2 chili

1 garlic bulb

Fish sauce, 1 teaspoon of sugar

1 teaspoon of cooking oil

1 bowl of ice cold water

Making:

Morning glory picked up young tops and cut them into long pieces, washed them thoroughly with cold water. Chili take out all the seeds and then chopped, minced garlic, lime removed the seeds and squeezed the juice. Dried shrimp are washed and then soaked for 10 minutes to soften, take out to drain.

Put the pan on the stove with 1 teaspoon of cooking oil, when the oil is hot, add 1/2 of the minced garlic and fry the fragrant, followed by the dried shrimp and stir-fry the shrimp to get a new fragrance for a little sugar, a little water Fish sauce and island are turned off the kitchen. Shovel shrimp on a plate to cool.

Pour water into the pot to prepare to boil water spinach, when the water is boiling, add 1 teaspoon of salt to the pot of water, then add the water spinach to boil until the vegetables are just cooked, then turn off the heat. Quickly pick up water spinach and put it in a bowl of cold water for about 5-7 minutes, then take it out to drain.

Mix the salad dressing mixture, You put sugar, fish sauce, lemon juice in a bowl and stir well until the sugar dissolves, then add minced chili, minced garlic and stir, we get mixed salad dressing.

You put water spinach in a bowl with dried shrimp, salad dressing, crushed roasted peanuts, then mix the ingredients well and put the dried shrimp spinach salad on a plate to enjoy.

Potato, tomato, egg soup

Illustration. Photo source: Internet

Resources:

2 tomatoes

2 eggs

1 potato

2 green onion plants

Spices: Salt, seasoning powder, cooking oil.

Making:

Break the eggs into the bowl to beat them; chopped scallions; peel potatoes, wash them, and slice them into lead shapes, about 1 cm thick.

Use a knife to cut 2 lines to create a cross on the top of the tomato, the stem of the tomato uses a fork. Heat the tomatoes on a gas stove for about 10 seconds, then peel. Slice the tomatoes into small pieces.

Add 5ml of cooking oil to the pot, add scallions to the stir fry then add tomatoes and stir fry. Pour the amount of water just eaten, add the potatoes and 6g salt, chicken seasoning powder then boil over high heat, then lower heat until the potatoes are soft.

Pour the eggs and stir well until the eggs are cooked, then add the chopped scallions to complete.

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Ancient Town Phoenix (also known as Phuong Hoang Ancient Town), built along the banks of the Da Giang river 1,000 years ago, is an old town located in Phuong Hoang district, the western boundary of Hunan province, Trung Country, in an area that possesses rare natural beauty: mountains, water, and blue skies. When you come here, visitors will be impressed by the unspoiled culture, unique architecture over thousands of years.

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This is the world “ruled” by green. The houses with green moss, yin and yang tiled roofs arranged on the mountainside reflect the Da Giang river, making this town like an ancient picture with calm colors.

Along the Da Giang River for about 5 km, many bridges spanning the river have been built including unique wooden and stone bridges. It is interesting that visitors can record memorable moments here.

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Typically the Hong Kieu Bridge with its roofed architecture, elegant reliefs carved on the curved roof proudly and full of sophistication.

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Along the old stone road are shops selling traditional products, typical local dishes such as peanut candy, dried shrimp cakes, amulets, silver jewelry, silk, colorful brocade … If you can pay the prices and prices of those items are half the prices in Lijiang City.

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Visiting the idyllic life of the Mieu people, being spread, wandering around every corner, observing the old way of life will give you unforgettable moments in the ancient town of Phuong Hoang.

Indigenous people still keep the old way of life: washing clothes by the river, washing vegetables before cooking, removing rubbish from the alcohol.

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From the alleys to the palaces, the houses here carry a splendid beauty of Phoenix birds. Each corner has the look of feathers in the flow of time.

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When night falls, the ancient Phuong Hoang town becomes shimmering, fanciful as going back in time to find the halo of 1,300 years ago. Bright lanterns light up the entire river section, adorn riverside houses, adorn ancient and poetic spaces.

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How to get to Phuong Hoang Ancient Town?

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The tourist transportation in China’s Hunan province is not convenient due to the rugged hills and mountains, so visitors can only take a shuttle from other cities to the ancient Fenghuang. The most convenient and safest way is to take the shuttle bus from Zhangjiajie to Old Town Phoenix, which departs three times a day at 08:30, 14:30 and 15:30, fare is 61 yuan.

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You can also get to Old Phoenix Town from Jishou (northeast from Old Phoenix) or Wulingyuan Scenic Area (Zhangjiajie) by shuttle bus, normally, the last bus leaves late Old Town Phoenix especially 18h30.

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