Referring to the specialty of Trang An Ninh Binh, it is definitely indispensable for the famous goat meat dish that anyone who comes to Ninh Binh will have to enjoy. Ninh Binh goats are grazed naturally, eating goat meat feels firm, low-fat, sweet and fragrant. Ninh Binh Goat In addition, goat meat here is also processed into many dishes with many different processing methods such as grilled goat, rare lemon, stir-fried, pan-fried… Processing in restaurants, people often choose 2 types. mountain goats and grass-fed goats. If it is Ninh Binh mountain goat meat, it will feel firmer and more crispy when eaten, whereas grass-fed goat meat will be softer and sweeter. To have a delicious dish, it requires the chef to be very meticulous in processing and cleaning so that the goat meat does not have a bad smell, strong or unpleasant. Each restaurant will have different recipes, but most still retain the inherent characteristic flavor. Many people also say that goat meat can also cure many diseases, so if you have the opportunity to come to Ninh Binh, don’t miss the famous mountain goat meat here. Because it is a famous specialty, it will not be too difficult for you to find a good goat restaurant in Ninh Binh, but according to many people’s experience, delicious goat shops are usually concentrated in central areas. such as Ca Cave, Truong Yen, Hoa Lu. 2. Burnt rice Ninh Binh burnt rice is different from the rice of other regions because it is carefully selected from raw materials to processing methods. If in the past Ninh Binh burnt rice was traditionally made with carpentry to eat with goat sauce, now due to the needs of diners, elder rice is processed with a variety of delicious sauces with cotton wool or shrimp paste on top. attractive momentum. Ninh Binh burnt rice The special thing about the burnt rice dish in this ancient capital is that the chef must be very meticulous in each processing stage. For delicious burnt rice, you must use fragrant glutinous rice, clear and round seeds. Rice must be cooked in a cast iron pot on a charcoal stove. When cooking rice, the fire must be kept evenly to burn evenly, the grain is neither thick nor thin. After getting rice, people take it out to dry in the sun and then bring deep fried rice with lard or cooking oil. The price of each packet of burnt rice is also quite cheap, only about 30,000 VND. You can find yourself a pack of burnt rice at delicious restaurants in Ninh Binh or stalls selling souvenirs and specialties in tourist areas. 3. Nectar salad Nec salad is a dish not everyone knows when coming to Ninh Binh, but this is a very special cuisine in Kinh Do land. The frog is a fish in the same family as the eel, long like an eel. There are species that can live in salt water, there are also species that can live in brackish water, where this fish is famous and the best salad is the salad made in Kim Son district of Ninh Binh. . Frogfish is available almost all year round, summer is the most fish season, but this fish is smooth and very strong, so it is quite difficult to catch, so people often have to use nets to catch fish. Frozen salad The processing stage requires the chef to perform meticulously. Fish is washed with lime water, ash water and bamboo leaves. Then, people cut the fish from the back like an eel, remove the bones and slice thinly. Next, people use turmeric and ginger juice to remove the fishy smell of fish, then lemon juice is used to cook fish meat. The final stage is to mix fish meat with hearing. The special secret of this salad is the dipping sauce, called in the local dialect. This dipping sauce is very special and made quite sophisticated because it is cooked from crushed fish bones, along with batches, minced galangal, garlic, chopped chili along with sugar, main noodles, pepper … when eaten, you will feel You will receive the aroma of spices mixed together and the very characteristic smell of scallions. Enjoy fish salad with rice paper rolls with wild leafy vegetables such as fig leaves, apricot leaves, clove leaves… along with a handful of fish salad, rolled up and dipped into the dipper. You will see a whole culinary sky of Kim Son in the rustic but sophisticated dishes that make diners eat once and remember forever. 4. Yen Mac sour spring rolls Ne Legend has it that the Yen Mac spring rolls were created by the daughter of the senior official Pham Than Duat, Pham Thi Thu. She made this spring rolls based on the Hue royal spring rolls of the Nguyen Dynasty. Different from Thanh Hoa’s famous spring rolls or Phung spring rolls, Yen Mac Ninh Binh’s sour spring rolls are a much more sophisticated and careful dish, that’s why when you enjoy them, you will see the taste of the dish. This dish is very special. Yen Mac sour spring rolls Making spring rolls is not too complicated, but it is picky about people, it is the same ingredient, it is the same stage that not everyone makes the typical delicious spring rolls. After peeling off the leaves, you will see that the spring rolls still retain their characteristic pink color along with the tough and crispy skin fibers that blend with the aroma of guava leaves. When eating, it will be dipped with sweet and sour sauce and added a few slices of chili or rolled with fig leaves to increase the flavor of the dish. Yen Mac spring rolls are often chosen by tourists to bring back as gifts for their loved ones. However, not anywhere in Ninh Binh can make this dish, to be able to enjoy the true traditional flavor, you must definitely visit Yen Mac land, Yen Mo district. 5. Mountain snail Not only famous fried rice or goat meat, but also Ninh Binh mountain snail dish is not inferior. Mountain snails are often found in caves in the limestone mountains of Tam Diep town, Nho Quan, but not always. Ninh Binh mountain snail Snails are only available from April to August every year, and in the rest of the time, mountain snails often bury themselves in thick rock crevices. Therefore, if you visit Ninh Binh during this time, you will have the opportunity to enjoy Ninh Binh mountain snails. The difference of mountain snails compared to other types of snails is that they often eat the main leaves of medicinal plants, so when processing, they should not be washed too thoroughly or else the herbal substances will be lost. Mountain snail meat when eaten is often crunchy, no need to remove the intestines. You have to enjoy it slowly and chew it carefully to feel the aroma of traditional Chinese medicines. Mountain snails can be processed into many different delicious dishes such as water snails, stir-fried with garlic and chili, fried with tamarind or steamed with ginger and dipped in sour and spicy dipping sauce. Come to Ninh Binh to enjoy mountain snails when you have the opportunity because not every season has this special snail

Hot weather makes sweat constantly pouring out or you’ve just come back from the rain and your shoes are soaked and your feet are stinking badly, but even though you’ve washed your feet, it’s not very good. This makes us very headache. You can rest assured with this extremely effective foot odor treatment with only natural ingredients available and safe for your skin. Combine ginger, salt and warm water: Salt is highly bacteriostatic, while ginger with hot essence when mixed with hot water will help the pores to expand, thereby creeping in to filter out the bacteria that cause bad odors, and help limit secretion. a lot of perspiration on the soles of the feet. This combination works to keep the feet dry and clean. The method is quite simple, just prepare 2 liters of warm water in a medium-sized brass, add 2 teaspoons of salt, a few slices of crushed ginger, stir and let your feet soak to relax for 30 minutes every day before go to bed. With this secret, not only the foot odor can be eliminated but also helps the body relax, relax, and blood circulation better. Green tea leaf: Green tea with its cool properties has an effective detoxifying and deodorizing effect thanks to its light, light scent. Using green tea leaves to fight off bad feet is a pretty effective and simple way. Just crush the green tea leaves then boil them with water. Use the same water, add a little cold water to soak your feet, take the green tea leaves gently rub all over the soles of the feet, line your toes, toenails to remove all the bacteria on the skin. Use fresh lemons: Lemons are an acidic fruit and you also know that acids are always effective when used to cleanse, deodorize, and help soften the skin. Along with that, the gentle aroma of lemons helps the skin no longer have unpleasant odors. Cut a few slices of lemon juice, gently rubbing it from between toes and toes and all over the soles of the feet. Leave for 15 minutes for the lemon to soak evenly over the skin. Then, rinse with plain water, if you want to feel cleaner you can wash with soap. Use alum: In alum there is aluminum sulfate – this is an extremely effective deodorizer. When your feet show signs of persistent odor, despite using many methods, try alum right away, ensuring good results. First, you need to crush alum into a powder and then apply it evenly on the feet, paying attention to the toes and toes, because this is a very easy place for bacteria to multiply and flourish. After 10 minutes, wash the feet back to normal, using a towel to dry. Acid alum powder contributes to dry feet, deodorizing and airy, no more squash. Use vinegar: Vinegar does the same thing as alum, except it’s water. Vinegar evaporates very quickly, so when using vinegar to soak the feet, after only a short time they will evaporate all the unpleasant odors and dry feet. Dissolve 20 ml of rice vinegar or baby vinegar in 2 liters of warm water. Let your feet soak for about 20 minutes, once a day, only about 1 week you will see unexpected results. Use white radish: You must feel that using white radish to treat foot odor may be a bit strange, but white radish is inherently welded, has a very effective detoxification effect. Using white radish to treat foot odor is both safe and effective. Buy 1 white radish, peel, wash, slice, and boil with 1 liter of water, 1 teaspoon of salt. Pour radish juice into a tub, add 1.5 liters of cold water and soak your feet 30 minutes before going to bed every day. Only after a short time you will feel the results clearly. If you do not use fresh radish, you can replace it with dried radish. Use fig leaves: Fig leaves have the same effect as green tea leaves. Just using a little fig leaf can help you get rid of the stubborn foot odor that is always persistent. You rub a handful of fig leaves about 10 to 15 leaves and put in a pot of water to boil. When you feel that the figs are out of substance, turn off the heat, pour into a brass, and add water to create a warm temperature. Then, let the feet soak for 30 minutes, 2 to 3 times a day. The effect will be evident after 3-4 days of implementation. Use loofah to insulate shoes: The foot smells because we wear our socks and shoes all day long, our feet are sweaty, we have nothing to do to keep the soles of the feet dry. You can use loofah as a soles to ensure your feet are always dry, because they have excellent absorbency. Thanks to that, no more stench comes out every time we take off our shoes or socks. Some notes to reduce foot odor back: You should limit eating foods that easily cause odors such as raw garlic, raw onions or fresh peppers because they help the smell to spread faster and stronger. Limit alcohol consumption, smoking and stimulants because they are also one of the causes of foot odor. Should wash feet after wearing shoes for a while, use a towel to dry immediately to cool feet, reduce odor. The cause of foot odor We often feel uncomfortable because feet are always wet and give off an unpleasant smell, but we still do not know where the cause is that makes you feel shy when traveling with friends or standing near people around. The most common underlying causes of bad feet are the body or external factors. – Due to the active sweat glands: this is caused by active sweat glands in the legs. Therefore, wearing socks and shoes all day will cause more sweat production and feet always in a wet state. From there, bacteria and fungi proliferate, causing your feet to emit an unpleasant odor. – Due to the skin condition: usually everyone has completely different terrain and skin is no exception. Like dry facial skin, oily skin, combination skin, the same is true of the soles of our feet. For people with oily skin, oily skin is more likely to have foot odor than people with dry skin and their odor is even more concentrated. – Due to cardiovascular diseases, diabetes, obesity, blood is not circulating well, causing infections in the legs, causing bad smell or psoriasis, keratosis is also the cause of the disease. – Due to the activity of the nervous organs: when you are always stressed, stress will cause the body to increase the secretion of the sweat glands, especially in the foot area. Not only that, but other skin areas also have the ability to increase the amount of sweat flowing out and the smell is definitely not very pleasant. – Not regularly cleaning feet: after removing shoes, very few people immediately think about washing their feet, this is also a reason that your feet easily smell bad. Therefore, you should regularly clean your feet with soap and water and wipe them with a dry cloth to keep your feet cool and clean.

Resources: Pig ears: 2 Green beans: 100 grams Soybeans, fragrant rice: 50 grams Salt: 1 teaspoon Fish sauce: 2 tbsp Monosodium glutamate: 1/2 teaspoon Sugar: 1/2 teaspoon Lemon juice: 2 teaspoons Chili: 20 grams Galangal: 50 grams Vegetables served: fig leaves, guava leaves, cloves, washed lemon leaves, drain. Making: – The pig ears are cleaned, washed with salt, put in a pot of boiled boiled water, then picked up and soaked in a bowl of cold water to make the pig’s ears crispy. – When the pig’s ears cool, use a knife to cut into thin fibers. – Green beans, soybeans, rice are fragrant washed, roasted crispy on the stove, let cool. Put in a fine mill to make a hearing. – Lime leaves cut thread, chili sliced. – Galangal peeled, chopped and put in a blender with a little water. Squeeze the juice. – Put the pig’s ears and hearing in a large bowl. – Season with monosodium glutamate, sugar, fish sauce, lemon juice, galangal juice to taste, mix well. – After that, add lemon leaves and chili to mix again for the same ingredients, enough seasoning to penetrate the pig’s ear. – Roll the spring rolls into a plate, sprinkle with lemon leaves and chili on top. – Spring rolls served with herbs and sweet and sour fish sauce will add a great taste. Salad roll with shrimp and meat Resources: 500g shrimp 700g bacon
1 roll of rice paper
500g of fresh noodles
Soybean sauce
Roasted peanuts (crushed)
Some types of vegetables: lettuce, raw vegetables, herbs, chives …
Some other essential spices: salt, wine, sugar, shallot, garlic, cooking oil, peanut butter, chili sauce, vinegar … Making: First, you remove the roots and leaves of the vegetable portion and wash it with diluted salt water, keep on the basket to drain. Then, you wash the shrimp several times with water, put the shrimp in a bowl and marinate with ½ teaspoon salt, 1 tablespoon alcohol, 1 teaspoon sugar. This step will help you limit the fishy smell of the shrimp and bring you a delicious spring roll. Next, you put shrimp in a pot, boil it on the stove, note, you should cover. When the shrimp turn red, take the shrimp out, then peel, split the shrimp in half along the back to remove the black thread on the back. You put shrimp on a plate. Next, you shave the bacon you just bought and wash it several times with water. You put the meat in a pot of water with 1 crushed purple onion, then boil it on the stove for 20 minutes. When the meat is cooked, take it out and put it in a bowl of cold water. Wait for the meat to cool, you cut into thin slices on a plate. Next, you put the rice paper on a plate, wet to make it easier to roll. You put shrimp, meat, vermicelli, and vegetables on top of the rice paper and roll them up. You perform them in turn for all the ingredients prepared above and presented on the plate. Then, you put the pan on the stove with 1 teaspoon of garlic, non-aromatic oil, crushed. After that, you add ground nut sauce, season with sugar, peanut butter, chili sauce to taste. When the sauce mixes, add a little vinegar to the stir fry and turn off the heat. When enjoying, you can add the roasted peanuts to the top to complete the way to make the spring roll sauce. Pig ears rolled with five spice Resources: 3 pig ears 1 crushed lemongrass branch; 1 tablespoon of cooking wine; 1/2 teaspoon five flavored powder; 1 tablespoon oyster oil; 2 garlic cloves; 2 anise petals; 1 cinnamon stick; 2 sliced ​​lemon leaves; 3 scallions; 1 piece of sliced ​​ginger; 1 teaspoon of seasoning powder; 2 teaspoons of pepper; 3 tablespoons soy sauce; 1/3 teaspoon salt; 1 teaspoon brown sugar; 1 teaspoon black soy sauce; 500 ml of fresh coconut water with some dried chili (if any). Implementation part: Step 1: Pig ears bought to shave clean hair. Roll the pig’s ear from the outside to the inside, use the fastener to fix the pig’s ear. Step 2: Prepare a pot large enough to boil pork ears, pour in 1 liter of cold water with 1 tablespoon of white wine, 1 crushed lemongrass branch, 1 slice ginger, 2 lemon leaves, put on the stove, and cook. Boil about 5 minutes, then let the pig’s ears are tightly tied into the pot (note the amount of water must cover the pig’s ears so that the ears do not darken). After 10 minutes, remove the pig’s ear and rinse it with cold water. Step 3: Continue to put the scallions in the pot, add the pork ears with all the spices: 1/2 teaspoon of five flavored powder; 1 tablespoon oyster oil, 1 teaspoon seasoning powder; 2 teaspoons of pepper; 3 tablespoons soy sauce; 1/3 teaspoon salt; 1 teaspoon brown sugar; 1 teaspoon black soy sauce; 500 ml of fresh coconut water with some dried chili (if any). Pour water into the pig’s face ginseng and cook over medium heat, keep cooking until the water is clear, the pig’s ears are brown, then turn off the heat. Pick the pig’s ear to a plate, wait for the pig’s ear to cool, then put it in the refrigerator for at least 4 hours (or overnight) (the purpose is to help fix the shape of the pig’s ears, the ears will be firm, when sliced, it will not be affected. unbent) After waiting enough time, the last thing to do is just take the pig’s ear to circle it and place it on the plate. Lime Resources: Goose meat: 2 kg Sesame: 100 g Lemongrass: 100 g Galangal: 1 small branch Ginger: 1 small branch Lemon leaves: 5-7 leaves Cucumber, green banana, sour star fruit: 1 fruit each Served with herbs: fig leaves, cilantro, herbs Sauce: poor soy sauce. Making: The ginseng meat squeezed with ginger salt and washed to sell less smell, filtered the bones to use in other dishes. Put the goose meat in a pot, boil it just to come with ginger, lemongrass, crush. Marinate the goose meat with a little spice and put in a pan of gold and then take out to cool and slice it thin. Preliminary processing of spices: Sesame roasted gold, peeled, crushed. Lemongrass, small galangal. Lemon leaves, ginger sliced. The basil and laksa leaves washed, drained. Put one tablespoon of cooking oil in a non-galangal pan and lemongrass is golden and fragrant. Pour meat into a bowl with fried cooking oil, add spices such as sugar, soup powder, lemon juice, sliced ​​chili, ground pepper, monosodium glutamate and mix well to infuse the meat and then spread out to a plate. . Steps to make sauce: Take half a bowl of kumquat, sugar, ginger juice to boil. Turn off the heat and add lemon juice, monosodium glutamate, minced chili to taste, let the sesame seeds roast and crush, stir well and then bring to the bowl. Cut star fruit slices around the plate and then let the lemon gooseberries soaked in the spices in the middle. Take another large plate lined the fig leaves down, above the display of cucumbers, star fruit, green bananas have been sliced ​​around, alternating with herbs for beautiful eyes. When eating rice cakes, add fig leaves, cucumbers, star fruit, green bananas each piece, a piece of white and herbs rolled into rolls and soy sauce. Tieu Bao (Synthetic) Photo: Collectibles

Illustration. Photo source: Internet Resources: Goose meat: 2 kg Sesame: 100 g Lemongrass: 100 g Galangal: 1 small branch Ginger: 1 small branch Lemon leaves: 5-7 leaves Cucumber, green banana, sour star fruit: 1 fruit each Served with herbs: fig leaves, cilantro, herbs Sauce: poor soy sauce. The ginseng meat squeezed with ginger salt and washed to sell less smell, filtered the bones to use in other dishes. Put the goose meat in a pot, boil it just to come with ginger, lemongrass, crush. Marinate the goose meat with a little spice and put in a pan of gold and then take out to cool and slice it thin. Preliminary processing of spices: Sesame roasted gold, peeled, crushed. Lemongrass, small galangal. Lemon leaves, ginger sliced. The basil and laksa leaves washed, drained. Put one tablespoon of cooking oil in a non-galangal pan and lemongrass is golden and fragrant. Pour meat into a bowl with fried cooking oil, add spices such as sugar, soup powder, lemon juice, sliced ​​chili, ground pepper, monosodium glutamate and mix well to infuse the meat and then spread out to a plate. . Steps to make sauce: Take half a bowl of kumquat, sugar, ginger juice to boil. Turn off the heat and add lemon juice, monosodium glutamate, minced chili to taste, let the sesame seeds, crush, stir, stir well, then bring to the bowl. Cut star fruit slices around the plate and then let the lemon gooseberries soaked in the spices in the middle. Take another large plate lined the fig leaves down, above the display of cucumbers, star fruit, green bananas have been sliced ​​around, alternating with herbs for beautiful eyes. When eating rice cakes, add fig leaves, cucumbers, star fruit, green bananas each piece, a piece of white and herbs rolled into rolls and soy sauce. Braised goose meat Illustration. Photo source: Internet Resources: Ngan: 700gr (about 1/2 chicken) Crocodile fruit: 200gr Taro: 500gr Purple onion, garlic Scallions, cilantro Spices: fish sauce, seasoning seeds, … Making: Buy goose meat, wash. Crush ginger and white wine to grind the goose meat for a few minutes and then rinse with water to remove the smell. Then, chop the meat into bite-sized pieces. Crocodile fruit peeled and washed, taro peeled, washed and sliced ​​to taste. Purple onion and garlic peeled, chopped, scallion, coriander picked up, washed, chopped. Before marinating the meat, you put the meat in a pan and fry it briefly so that the golden skin catches the eye and makes the dish more delicious. Next, add the goose meat to the bowl, add 1 teaspoon of minced garlic, 1 teaspoon of chopped onions, 1 tablespoon of fish sauce and 1 teaspoon of seasoning seeds. Then, you mix well and marinate for about 30 minutes to infuse the meat. North pan on the stove, add oil and non-fragrant onion, minced garlic. Then, add the goose meat and sauté for about 5 to 10 minutes until the meat is firm. Next, you put the meat in the pot, fill the surface with water, then put it on the stove, set the heat to high and start brazing. When the meat is boiling, lower the heat to soften the meat. During braising, you should pay attention to remove the foam. When the meat starts to soften, add the crocodile. After about 15-20 minutes, continue adding the taro. You cook until sweet potatoes, season them to taste, then turn off the heat. You put the dish in a bowl, add scallions and coriander and enjoy, if you want to eat spicy you can add a few slices of chili. Boiled Ngan Illustration. Photo source: Internet Resources: 1 goose: about 2kg Fresh ginger: 1 branch Dried onion: 1 bulb Seasoning powder, soup powder Making: After buying goose meat, you will clean and remove odors with ginger alcohol. Then put the goose in a pot, fill the surface with water, add a little crushed ginger and then turn on the stove. When the water is boiling, use a spoon to remove the foam to make the boiled water clearer, add 1 tablespoon of flour, peeled dried onions (baked) and lower heat, cover and cook again for about 25 30. The minute is the meat will be cooked. Then take out to cool down, then chop it, add delicious fish sauce to enjoy.