Vo Hoai Nam in the movie excerpt The taste of love n (Vo Hoai Nam) Vo Hoai Nam used to be a beloved face on television decades ago with the series Criminal Police . After Street stories (2005), the actor born in 1965 stopped acting to focus on family affairs and suddenly returned to the screen after 16 years of absence with the role of Mr. The taste of friendship. Although the role does not appear much, but the movie scenes of Vo Hoai Nam are highly appreciated by the audience for his honest and introspective acting. Vo Hoai Nam shared the reason for returning to movies after 16 years as an actor on the show VTV Connect: “After many years, I took a break because I was busy with my own work, so I have not been able to serve many movies to the audience. After 16 years, I returned to the role of Mr. Sinh. One fine day, the director and producer came to talk to the brothers and said that they had an idea that they wanted to invite for a role. I hear it too close to me, close to emotion and interiority because I’m a person who prefers to act introspectively over form. So I decided to lose weight to make my face miserable, wrinkled, and the longer my hair fell, the more miserable it was. The first time I received a movie without reading the script, going against my rules ever since. I’m very happy that the new role appears less but is loved by the audience.” The actor talked about the challenge of this role: “The gangsters are always stalking and pulling him back to gain prestige. He was forced to hide and only dared to stand from afar to look at his children. Acting those scenes he had to do to The audience understands the heart of a father who is close to his son, touches his child, stands close to his child but does not dare to accept his child. That is the challenge of this Mr. Sinh’s role in this movie. The taste of friendship”. Sharing about how to raise emotions for Mr. Sinh’s role, Vo Hoai Nam said: “If you want to hold on to the scene to get your emotions, it doesn’t exist because it’s all shown from the inside out. Because there are dozens of people watching outside. , then the camera is placed in all directions, the light is blinding the eyes, how can you get the emotion, but that is the most important thing for the actor, when he goes to the scene, he forgets all the surrounding things to express. The inner character of the character gives the closest performance. If we act well, we will have an audience, if we lie a little bit, we will lose the audience. That is a principle from the past to now that I have never violated.” Vo Hoai Nam changes hairstyle for part 2 of ‘Flavor of Friendship’. Vo Hoai Nam further revealed that in part 2 he had to cut his hair to create a new image of Mr. Sinh. “In part 2, Mr. Sinh’s role has a relationship and has many new knots”, he revealed.

-500 gr duck meat thịt -1 piece of blood -1 sweet potato (taro) -1 onion -2 lemongrass trees smashed -1 packet of curry powder -Cashew oil -3 tablespoons minced lemongrass – Garlic, red onion, ginger, chili (optional) -300ml coconut milk -Cinnamon leaves -Fresh vermicelli -Price, herbs Processing: – Clean duck meat, cut into bite-sized pieces. Marinate duck meat with 1 packet of curry powder, 2 tablespoons of cashew oil, 1 tablespoon of sugar, 2 tablespoons of seasoning, 2 tablespoons of garlic + minced shallot, leave for about 30-45 minutes to infuse the spices. (Note that when preparing duck meat, ginger and white wine should be used to eliminate odors. Squeeze the duck thoroughly with crushed ginger and alcohol, the odor will disappear. If ginger and alcohol are not available, salt can be substituted. and vinegar). – Cut into pieces just eat. Peel the potatoes, cut them into pieces, and fry them so that they don’t get crushed when they’re cooked. -Fry the minced lemongrass and garlic until fragrant, add the duck meat and stir-fry for about 10 minutes. -When the meat is cooked, continue to pour potatoes, onions, 2 lemongrass trees into it, pour a little water and seasoning to taste, then turn to low heat so that the ingredients are absorbed with the rich spices. When the potatoes are soft, pour in coconut milk and secretions, seasoning again to taste. -Put the vermicelli into a bowl, add bean sprouts, scoop the curry in, add cinnamon leaves on top, when eaten dotted with salt and pepper lemon.
Curry duck vermicelli with soft, delicious meat, not foul, with a piece of soft potato, fragrant, fatty coconut milk served with vermicelli is guaranteed to be very delicious. Minh Hoa (th)

And let the audience understand more about the cohesion of their team at The Heroes 2021 , Ali and DUCK V had a special interview to share stories of working together. Among them, details of the maxim of Ali Hoang Duong and DUCK V when fighting The Heroes make fans “bad cry and laugh”. Ali Hoang Duong and DUCK V’s motto when fighting The Heroes was revealed to make fans “crying and laughing”. Specifically, in a recent interview, Ali Hoang Duong and teammate DUCK V shared more about the team building process as well as how to work together. DUCK V has collaborated with Ali on some songs before, so they work well together. And when DUCK V was asked about his feelings when participating in the show, it was also the time when Ali Hoang Duong and DUCK V’s maxim story when fighting. The Heroes also discovered by fans. Ali Hoang Duong and teammate DUCK V shared more about the team building process as well as how to work together at The Heroes. And when DUCK V was asked about his feelings when participating in the show, it was also when the story of Ali Hoang Duong and DUCK V’s maxim when fighting The Heroes was also discovered by fans. DUCK V said that at first he was a bit “bewildered” when he looked at the list of producers who attended because he thought “ My strength is not enough to compete with others “But DUCK V also said that he doesn’t put too much importance on that issue and will try his best. Ali Hoang Duong also happily added to his partner: “ Well, just have faith. Because in the end faith will still be victory “. DUCK V said that at first he was a bit “bewildered” when he looked at the list of producers, but it was not a big deal and would do his best. Ali Hoang Duong also happily added to his partner: “Just have faith. Because in the end, faith will still be victory”. And at that moment, after being lightly reminded by DUCK V, Ali suddenly remembered his team’s strange and interesting maxim and quickly revealed it to the audience. Ali and DUCK V said their motto when working together is “ God give it what “. After being lightly reminded by DUCK V, Ali suddenly remembered his team’s strange and interesting maxim. Ali and DUCK V said that their motto when working together is “God gives you what you will get”. As soon as they finished speaking, they both laughed happily. Ali Hoang Duong also did not forget to explain more about that maxim that originated from looking at each other and suddenly giving birth to new ideas. DUCK V also nodded in agreement with the story that Ali brought. With this chemistry, Ali Hoang Duong and DUCK V will definitely be one of the teams that the audience is looking forward to at the competition. The Heroes 2021 . Ali Hoang Duong also did not forget to explain more about that maxim that originated from looking at each other and suddenly giving birth to new ideas. Ali Hoang Duong and DUCK V will definitely be one of the teams that the audience is looking forward to at The Heroes 2021. Follow and support Ali Hoang Duong at The Heroes 2021 !

For a crop top, Rosé chose a feminine, floral-accented version. Next, she mixed with mustard yellow wide pants to create an overall harmonious, stylish and super luxurious outfit. Rosé’s white sneakers are the perfect choice for this outfit. Rosé’s crop top shirt looks sweet and with this outstanding, youthful style, women should mix with jeans like Rosé for stylish. The main vocalist of Black Pink also emphasizes a necklace to increase the impression and smoothness. Rosé’s “banh beo” is reflected in that even when wearing the most minimalistic clothes like a jeans t-shirt, she still knows how to increase her appearance thanks to the application of a super-female hairstyle. count. Square-necked dresses, holding hands always do a good job giving the person a lovely, feminine and luxurious appearance. This dress style is also very sexy and will give you super sparkling virtual live pictures. A plaid shirt is a perfect match, elegantly dressed and exudes a youthful, stylish look. Short-sleeved tweed dresses are for the cool summer days. With the details of the hand holding and a bow tie, this dress gives Rosé a noble, rich lady’s look. Skirts missed shoulder, how much summer has not passed hot. If you choose the pure white version, you will score points in sophistication, elegance but still youthful like Rosé. Wearing a black dress, Rosé still exuded a sweet and elegant look thanks to its plump design, spread, covered with floral motifs. Rosé’s curly hair is a factor that adds a dreamy, romantic look to her appearance. Wearing black summer dresses, you should choose short designs, then mix with white sneaker like Rosé, the look will be youthful, dynamic but still luxurious. The cropped top shirt pattern when mixed with plain-leg jeans gave Rosé a feminine outfit that is also full of personality and style. And because Rosé is a genuine banh beo girl, she chose a braided hairstyle to add more glamor to the outfit. The polka dot dress has never been hot, this dress style is one of the powerful “weapons” that help to modernize the style. Just wearing a polka dot dress in the simplest way, your appearance will score a delicate and luxurious look. With prominent floral blouses, black jeans will be the ideal “companion”. The combination of these two items will give you a youthful, outstanding outfit and still full feminine. T-shirts and skirts will double the age hacking effect, but the beauty here is that this combo is still very elegant, elegant, and the U30 sisters still match. Rosé often wears a black dress but never gets “padded”, that’s because she cleverly chooses versions such as short, or covered with young and pretty motifs like this. Photo: Internet

It is hard to imagine that one could eat such adorable animals as kangaroos, camels or ostriches. But in Australia, they are on the popular menu. In Bangladesh, Shutki is a dried pangasius dish known for its strong fishy smell. Shutki is used to process many different dishes. Swinging coconut is a famous dish in Cameroon. Western Vietnam also has this specialty. They are very rich in nutrients, but in their appearance, many visitors must fear. Chinese blood tofu is a curd of pork blood that is often served with noodles or rice. Century egg is a dish originating from the love of Hunan, China. Quail eggs, duck eggs, chicken eggs preserved in a mixture of clay, ash, salt, lime, and hulls for weeks or months, will lead to a process of changing the smell, color and flavor of egg. Frozen cooked eel is a specialty of England. Many visitors are hesitant to try this dish. Mimolette is one of the world famous French cheeses. The special thing about this dish is fermentation thanks to the cheese ticks. Mimolette is like the traditional Casu marzu cheese in Sardinia, Italy – a “rotten cheese” with maggots that many people fear. The Germans eat Hackepeter which consists of minced raw pork served with bread, sometimes with garlic and onions. In Greece, the most common Easter dish is kokoretsi, made from viscera stuffed in the intestines of sheep or goats, and then grilled. Lampredotto is a popular street food in Florence, Italy consisting of a cow’s fourth stomach served with sandwiches. Natto, a Japanese dish that is fermented soybeans, is often served with soy sauce and karashi mustard. It is known for its strong taste, slimy texture, and sticky texture. Coming to Mexico, you will be served fried maguey worms with American aloe and guacamole sauce. Chapulines are a popular type of grasshopper prepared by frying. This is a popular snack in Oaxaca, Mexico. Flipped duck eggs are also a dish that many people do not dare to try. This dish is present in the Philippines, Vet Nam … Scottish Haggis is a pudding made from sheep’s heart, lungs and liver that is cooked inside its stomach. Haggis is usually served with turnips and potatoes.

In episode 5 Road To Miss Universe, Miss Universe Vietnam 2019 Nguyen Tran Khanh Van drove himself to the sea and enjoyed grilled seafood in street vendors. The beauty born in 1995 is not afraid to sit by the side of the road while waiting for food. According to Khanh Van, in addition to being a beauty representative, she is also seen as an ambassador to promote Vietnamese culture and tourism. The 26-year-old Miss wants to introduce to international friends the rich life and cuisine of her home country. Also in episode 5 of the program, Khanh Van had the opportunity to reunite with two members of the conical hat – runner-up Mau Thuy and beauty Huong Ly. Three beauties are a group in Why Not Vietnam? – a reality show introducing the unique cultures and cuisines of the three regions. After meeting, the three girls went together to enjoy a familiar Vietnamese street-side snack, a flipped duck egg. In addition, the Hat Leaf team also enjoyed broken rice – a dish that many people happily called “poor family rice”. One of the other popular dishes introduced by Miss Khanh Van, Mau Thuy and Huong Ly in episode 5 Road To Miss Universe is egg coffee. After having a snack, the three beauties of the Miss Universe Vietnam pageant went for a walk in famous tourist spots such as Tan Dinh church, Bui Vien pedestrian street, and Tao Dan park. Since the coronation, Miss Khanh Van has repeatedly posted pictures of casual wear, eating snacks at the side of the road. The beauty born in 1995 claims herself as “the girl who loves mixed rice paper”. Khanh Van repeatedly invites the beauties of Huong Ly, Le Hang, and H’Hen Niê to enjoy street food with her. The simple image of the beauty queen and runner makes fans excited.

District 5, a part of the area that Ho Chi Minh City people call Cho Lon, is the place to keep many unique cultural, culinary and architectural features of the Chinese people. This is also the location of many restaurants serving Chinese dishes in a nostalgic atmosphere, taking diners temporarily away from the bustling atmosphere of normal days. I choose to enjoy my meal Ngan Dinh restaurant, located on An Duong Vuong street. The staff took me to the pre-set table, lying right the window, looking down at the bustling five-wheeled circle below. Here, I admire the “show” of Beijing roast duck skin which is famous in the Chinese culinary community. Cuisine is an important aspect when people mention the culture and history of a country or region. Beijing roast duck, for example, is the pride of Chinese cuisine in the world. The dish was born in the Ming Dynasty, about 600 years ago. In the royal kitchen, roast duck is created and perfected by the best chefs from all over the country. After the fall of the Qing dynasty in 1911, royal chefs began opening restaurants around the capital and bringing recipes for Beijing roast duck outside the Forbidden City. Delicious dishes quickly appeared in the meals of the elite at that time. The process of making Beijing roast duck requires skill. Chef Li Suen Wai, who has more than 20 experiences, directly cooks this dish in the kitchen. He said that the duck selection stage is the prerequisite for a good, bad and standard product or not. Duck is raised for about 65 days, weighing about 2.8-3 kg, ideal for cooking. With that number of kilograms, the duck skin after roasting has enough thickness, fat and the most delicious taste. The roasting process only takes about 45 minutes, but before that, the duck has been marinated and allowed to air dry overnight. The dish derived from the royal family still remains aristocratic when it requires elaborate and time-consuming preparation. There are no exceptions, the “phase burning” not only detracts from the spirit of the dish, but the taste is also affected more or less. First, the duck is plucked, off the organs, and washed with water. The whole process must ensure the skin is intact. “Many people come to the restaurant just to enjoy Beijing roast duck skin with crepe, so be very careful,” the chef noted. Duck is thoroughly marinated with some familiar ingredients, including five flavors, salt, anise, fragrant leaves, pepper … The chef inflates the air into the duck body, making the skin separate from the meat. The dry skin determines the crispness of the final product. Next, the chef heats a mixture of water, vinegar, and malt candy to lightly rinse the duck. The mixture acts as a glaze with sugar from malt and vinegar acids to help the duck dry quickly and absorb taste. The chef hangs ducks on the hook of the automatic rotary oven located in front of the restaurant, where diners can easily observe them moving inside. As mentioned, the spinning takes approximately 45 minutes. This is the reason why Chinese restaurants always advise customers to book in advance if they want to enjoy roast duck to the fullest without having to wait long. Just before being served, the duck is quickly poured with boiling oil to make the skin hot, crispy and possess a beautiful honey brown color. I choose a three-course roast duck menu, including duck skin wrapped in crepe, fried duck with noodles and duck bone in soup. Leather is always served first and at the table. I call this cut duck skin “performance” because the chef is so proficient, manipulating quickly and precisely when taking each thin, square skin layer into the plate. He starts with the neck, cutting steadily at an angle until the skin is completely separated. Duck is served with scallions, long sliced ​​cucumbers and crepes in small rolls, barely enough for two bites. Once the best skin has been removed, the chef continues to make the noodle stir-fry. Li Suen Wai quickly cuts the meat separately, so that diners don’t have to wait too long. You know, emotions when eating are very important, having to wait too long makes us less excited and excited, which directly affects the experience of the person enjoying it. In a modern kitchen space, always busy, the sound of cooking, the sound of footsteps walking around, Li Suen Wai focuses only on her large pan. He turned on the stove, added water and used a cleaning broom. When the pan is dry, a certain amount of oil is poured, followed by noodles, duck, chives, shiitake mushrooms, carrots and seasoned with salt sugar, seasoning powder … Without removing any of the duck, the chef processes the soup with the final ingredient, bone. The dish is still cooked on a multi-purpose round pan. You can even steam, fried, boiled, braised, stewed, cooked soup, smoked and even roasted nuts on this amazing item. Very quickly, the dish is brought to the table, where diners are eager to discover the Chinese taste in the heart of Ho Chi Minh City. Enjoying the duck skin wrapped in crepe is indeed an enjoyable journey that I can even describe my feelings in detail. Biting the first bite, the teeth and tongue touch the soft, soft, sweet taste, then almost immediately meet the thin but crispy duck skin, melting quickly in the mouth. The cucumber and scallions are responsible for neutralizing the whole dish, making it cool. And it would be flawed if I ignore the rich sauce that makes the flavor different. The thick, sweet, savory and aromatic hoisin sauce is created from the individual recipe of each restaurant. The dish scores in the contrast between soft, chewy and perfect crunchy, each ingredient has its own mission, to satisfy fastidious diners. The duck skin is almost exclusively enjoyed with the other two dishes on the menu. The striking color of the duck plate fried noodles impressed me first. Next is the taste, the duck meat is moderately tough, spice-absorbing combined with the thin but not dry noodles, scallions, chives, carrots, crispy lumpy. In the third dish, the rest of the duck is cooked together with tofu, vegetables, and you can see the ginger flavor spread in your mouth, the broth in the separate bowl is also rich, sweet from the bones. I finish my meal by sipping my hot tea as the chef suggested: “Like most Chinese dishes, diners should use hot tea when enjoying Peking Duck to reduce the oil in the recipe. eat and cleanse the body “.

Produced | Sohu Health

Author | Hu Hong, People’s Hospital of Wuhan University

Edit | Jiang Li

After yelling and crying for a long time, he went hoarse. The 5-year-old boy Jiejie became a “duck voice” and was diagnosed with vocal cord nodules. April 16th is World Voice Day. Dr. Wang Yan, head of the Voice Clinic of Wuhan University People’s Hospital (Hubei Provincial People’s Hospital) and deputy director of the Department of Otorhinolaryngology-Head and Neck Surgery III, reminded that the voice is called the “second business card” of people, and the health of the child’s voice is more worthy of attention. Parents Both the teacher and the teacher should provide correct guidance and good demonstration for children’s language habits.

Children often yelling can damage the vocal cords

On April 15, 5-year-old Jiejie was taken by his parents to the Voice Clinic of Wuhan University People’s Hospital. Doctor Wang Yan found that the child’s vocal cords were congested and edema accompanied by vocal cord nodules. Jiejie’s parents said that the child usually has a loud voice and talks a lot. Hoarseness is already the norm. They thought that drinking more water to “moisturize the throat” would relieve them, but unexpectedly, the “duck voice” lasted for almost a year.

According to Dr. Wang Yan, in this case, Jiejie’s wrong use of his voice led to the formation of a vocal cord summary, commonly known as “screaming summary.” The voice is produced by the vibration of the vocal cords. Most children are noisy and full of energy. In addition, improper use of the sound will cause the vocal cords to hit too hard and friction each time they vibrate, causing mechanical damage to the vocal cords, resulting in hoarseness of the child’s voice. , Difficulty in vocalization, which will directly affect the child’s study, life and physical and mental health.

In recent years, the number of children visiting the Voice Clinic of the People’s Hospital of Wuhan University has continued to increase, and a considerable part of them are preschool children aged 3-6. Dr. Wang Yan reminded that the child’s vocal organs are developing in early childhood and are very delicate and easy to fatigue. At this stage, if you do not pay attention to the protection of the vocal organs, you may become “male duck voice” and affect your life.

Boys are more likely to suffer from “screaming summary”

“Shouting summary” This type of disease occurs mostly in children aged 3-12, especially in boys. Because boys are usually more active than girls and are easily affected by emotional and environmental factors, they like to scream and shout, which are all wrong behaviors of using the voice.

Dr. Wang Yan emphasized that parents should help their children develop good habits and use their voices scientifically. In infancy, parents should be careful not to let the baby cry out loud for a long time; older children should try to avoid shouting loudly, or yelling while running. Teach children to sing, the starting key should not be too high, the range should not be too wide, and do not teach children to sing adult songs. When children suffer from respiratory tract infections and physical fatigue, they should speak as little as possible, and use body language to express their needs.

In addition, repeated respiratory infections, throat reflux, and sinusitis are also causes of “duck throat”. “Generally speaking, when the vocal cord nodules are in a period of edema, the hoarseness of the voice will get better through vocal rest and medication. However, sometimes the vocal cord nodules have not completely disappeared. At this time, it should not be taken lightly, especially the vocal behavior of children. Correct.” Dr. Wang Yan reminded that the treatment of children’s vocal cord nodules should be treated as directed by the doctor.

When the child has the following symptoms, he should go to the voice clinic as soon as possible

Dr. Wang Yan reminded parents that if the child has a hoarse voice for more than two weeks, the hoarse voice cannot be recovered after a cold or crying loudly, the voice suddenly becomes very thick, the crispness of the child’s voice is lost, the speech is laborious, and the voice is prone to fatigue and repetitiveness. If you clear your throat or even suddenly lose your voice, you should go to the Voice Clinic in time.

Judging from the case data collected by the Voice Clinic of the People’s Hospital of Wuhan University, most children’s voice problems are behavioral, mainly caused by hoarseness caused by improper voice methods, and “hoarseness of shouting” caused by vocal cord nodules. However, attention should also be paid to the identification of diseases such as laryngeal papilloma. Therefore, in addition to the examination of voice quality, electronic rhinopharyngoscope, dynamic laryngoscope and other examinations are also required to understand the shape and movement of the vocal cords, and then conduct targeted treatment after comprehensive evaluation.

According to Dr. Wang Yan, non-surgical treatment is currently recommended for such “screaming” children’s voice diseases. In daily life, parents need more care and patience to actively guide their children to use their voice correctly; at the same time, they should also pay attention to creating a peaceful and relaxing environment for their children. As children get older, their self-control ability increases, and they master the correct way of vocalization, the vocal cord summary can fade away after puberty.

When you want the duck meat to stop stinking, this is an important step, although you have cleaned the feathers and removed the fishing line, but the duck meat will still have a characteristic smell, if not prepared, it will have a slightly unpleasant smell when eaten.

You use salt seeds and rub both the inside and outside of the duck and wash it, then cut a few slices of ginger rub on and then rinse again, ginger effectively eliminates duck odor and helps the duck smell better when boiled.

The duck is delicious when using lemongrass to boil

If you are more careful, you can use white wine or ginger wine, rice vinegar to wash the duck and then rinse with water, surely the duck will no longer smell and remove some of the weight that is often enriched by the breeder. gain weight for ducks.

How to boil the duck deliciously all the smell

This is important to have a delicious boiled duck plate here. After the duck has been cleaned, women prepare one of the following ingredients:

• 1 ginger root washed, crushed and dropped into the pot of broth.

Put a little ginger lemongrass in a pot of duck meat broth will stop stinking

Duck meat is more fragrant when using vinegar or alcohol

When the heat is not too high, turn down the heat after boiling. Boil for about 10 minutes, skew the chopsticks into the duck body. If it is still red, cook for a few more minutes for the duck to ripen. If you do not eat immediately, you can turn off the heat, let the duck braised in the pot, the duck meat will be soft and hot.

If you want to eat cold, when the duck is cooked, you just need to remove the duck and put it in a bowl of cool water, the duck skin will be crispy and chewy like eating at a genuine restaurant.