Illustration. One of the reasons why facial skin sags quickly is because you often load up on unnecessary substances. Therefore, a healthy diet is always essential if you want to have a firm skin and improve sagging facial skin. Foods such as vegetables, fruits, fish, meat, … contain many vitamins that are good for the body as well as the skin with antioxidants, protect healthy skin from the effects of the external environment, to skin is always firm and reduces the risk of sagging facial skin. You should also remember to drink water regularly and regularly about 2 liters a day to be able to provide certain moisture to the skin, smooth skin so that the skin does not dry – the risk of sagging facial skin. Limit sugar consumption We increasingly understand the negative effects of sugar on our health, especially our skin. Regular sugar consumption kicks in a process in our digestive system called glycation that leads to the production of AGEs. AGEs break down the collagen your body makes (it’s the protein that keeps our skin plump). This damage can happen very quickly and interferes with the skin’s regeneration. This causes the skin to sag and wrinkles to appear. When you limit your sugar consumption, collagen production will be rebalanced and both your skin and body will be healthier and better hydrated. The maximum amount of sugar your body needs without harming your health is 6 teaspoons per day. But remember that almost all the food we eat can contain sugar, so it’s important to avoid adding sugar to your morning coffee or tea. No smoking Smoking causes the skin to sag and age quickly. Smoking also damages collagen and elastin levels, reducing blood flow and depriving the skin of oxygen, important nutrients that keep skin strong and healthy. Kill death celk Exfoliating can remove old skin cells from the surface of the skin, which can keep your skin looking young and healthy. Create a skin care routine Your skin becomes flabby when you lose weight, age and excess weight also cause the skin to lose its natural elasticity. So keep your skin healthy with measures that stimulate skin elasticity. Exfoliate regularly, use moisturizer, create a morning and evening skin care routine, and always keep your skin clean.

Bitter tomato soup often has a lot of hot and “bitter” chili peppers to enjoy, not … complain. More sophisticated, pork skin cut about two knuckles cooked in a pot of bitter tomato soup, increasing the fat, chewy and delicious taste significantly. Dried fish is a popular reserve food of the mountainous people and it is unknown when the Ede people can choose the head of a dried herring cooked with bitter eggplant – it is deliciously compatible. Perhaps the aromatic herring oil, which is often canned, is “different”, using canned fish to cook bitter tomato soup instead of crushed herring heads – still not inferior to each other. Ede people often use this dish with rice. Because they have a habit of eating quickly, they often cook this dish a bit thick to eat with rice. They often squeeze into handfuls with eggplant and eat, the bitter and spicy taste makes the dish more delicious, bitter eggplant is also a valuable medicine to help increase resistance. According to the Ede, bitter eggplant is not eaten raw like eggplant, but only cooked. Can buy a lot to cut pieces to dry, hang the kitchen truss gradually; Before cooking, soak in water for about 5-10 minutes, the eggplant is soft and the bitter taste is not lost. Bitter eggplant grows wild on upland fields and is planted in many gardens, almost every house of the Ede has bitter eggplant. The tree has thorns, has fruit all year round, has few and many thorns; The more thorns, the more bitter, bitter like bitter melon.

Fish balls of some large fish such as fried fish, sturgeon, peanut, sugar fish… BS. Phuong Thao (Suckhoedoisong.vn) said that the fish ball is also known as the fish bubble, the fisherman, the fishfish, etc. The fish ball of large fish such as fried fish, sturgeon, peanut, sugar fish, large goldfish in the region. sea, pangasius, basa fish in freshwater fish… are processed as medicine and high-quality food in terms of nutrition. Fish balls are rich in colloidal protid (gelatin), containing lipids, sugars, trace elements and vitamins… According to Oriental medicine, fish balls are sweet and average; into the Kidney. Uses kidney and kidney tonification, nourishing blood vessels, only blood, dissolving congestion and draining. Treatment of spermatorrhea, spermatogenesis, vomiting blood, hemoptysis, tetanus convulsion, haemorrhage, gonorrhea hemorrhoids, hemorrhagic defecation. Daily use 9 – 50g; by cooking, stewing, sautéing, frying. Here are some healing menus with fish balls. Used for people with gonorrhea, bloody stools : Fish ball 30g, white sugar 60g. Processed fish balls, sugar dissolved in water, both boiled in water until cooked. Eat once a day, continuously for 7-10 days. Used for women with leukoplakia, menorrhagia, menstrual irregularities: Processed fish balls 150g toasted to golden brown, finely powdered, 15-30g each time, mixed with 2 chicken eggs, steamed or fried. When eating, drink with warm water mixed with a little alcohol. Use 5 – 7 days Used for women with low back pain, white blood, poor appetite due to kidney failure: Fish ball 50g, sticky rice 50g. Fish balls are washed, soaked in ginger water mixed with alcohol, chopped, cooked with porridge, and added spices. Complementary kidney: Fish ball 30g, goji berry 30g, rice 50g. Cook porridge, use 15-30 days. Replenishing kidney, nourishing blood, sedating: Fish ball 30g, longan 30g, lotus seed 30g, rice 50g. Cook porridge. Fish ball cooked with lotus seed porridge, big apple goji berry (fish ball cooked with five flavors) has the effect of nourishing the kidneys, nourishing blood, and sedating. Helpful kidney supplement : 30g fish ball, 20g three sizes, 10g multiplying benefits, 10g goji berries, 2g birth, 3 big apples. Shredded big apple, add water, all stew for 3 hours. Eat during the day. Useful kidney supplement: 60g fish ball, 60g pecans, 20g sa lily, 3 big apples, 2g ginger. Shredded big apple, put it in a cloth bag, add water, and stew for 3 hours. Eat during the day. Intentional kidney supplement- Cure kidney damage, back pain, dizziness: 30g fish ball, 10g multiplier, 15g lotus root, 5 slices ginger, 60g lean pork. Add water, simmer, add spices. Eat during the day. Replenish spleen and kidney, treat back pain: 10g fish ball, chicken breast bone, 0.5kg chicken head or neck, 200g crab meat, 2 eggs, 100g tapioca starch, seasoning seeds, onion, coriander, pepper powder. Stew chicken bones with about 2.5 liters of water, then filter the bones, add seasoning seeds to the broth to taste. Soaked fish balls, drained, diced. Crab meat mixed with onion, little pepper powder and oil, stir well. Place fish balls and crab meat in a pot of broth, cook thoroughly. Mix tapioca flour with a little cold water into the soup, stir well, bring to a boil. Beat eggs, pour into soup, stir well. Pour soup into bowls, sprinkle with finely chopped coriander and pepper. Serve hot, make an appetizer soup. Fish ball soup with crab meat as an appetizer. Effect of kidney spleen and back pain treatment. Cure spermatozoa, spermatozoa, hemorrhoids, hemorrhoids, gonorrhea, hemorrhagic defecation: Fish balls 50g, 3 sausages, 1 bell pepper, green onions, 1/3 tbsp white wine, 1 bulb garlic and spices. Fish ball washed, soaked in ginger and wine, squeezed juice into pieces; sausage, sliced ​​chili; Wash and cut onions short. Fried fish ball golden, take out to dry. Garlic is smashed, chopped, non-aromatic, fried in sausages, added cashews, chili and cinnamon apricot wine, seasoning seeds to taste, fried fish balls, onions on the island quickly, turn off the stove. Appetizers, kidney function. Taboo: People with digestive disorders, diarrhea, low phlegm should not use. Note: Choose a fish ball that is opaque white or light yellow, dry, with a characteristic crunchy hardness. Avoid buying dark yellow, wet, moldy or strong fishy smell. Do not buy a lot to reserve because fish balls are easy to mold. When processing, wash, soak fish balls in ginger water mixed with a little white wine to remove the fishy smell.

Coral reefs in the sea area of ​​Phan Rang-Thap Cham city. (Photo: Nguyen Thanh/VNA) Ninh Thuan waters have high biodiversity with hundreds of marine species of economic and conservation value. For sustainable development, the preservation of biodiversity and rational exploitation of resources from the sea has been identified by Ninh Thuan province as one of the priority tasks in the socio-economic development strategy. Rich in biodiversity potential Ninh Thuan has a coastline of more than 105km and a territorial sea of ​​over 18,000km2. According to the latest studies on biodiversity by the provincial Department of Natural Resources and Environment, in the waters of Ninh Thuan, coral reefs and the diversity of coral reef organisms are one of the most important components of the environment. Biodiversity most prominent. Scientists have recorded 6 coral reefs with an average coverage of about 42.6%. The coral reef has been identified with over 334 species belonging to 15 families, 59 varieties of reef-forming corals, of which 46 species have been newly recorded and added to the list of coral species in Vietnam. Coral reefs are home to many species of creatures, including coral reef fish with 147 species belonging to 81 genera, 32 families. Seagrass beds were also identified with 5 species distributed on the coastal bottom with an area of ​​about 341ha. Biodiversity of Ninh Thuan sea area is also shown in the record of 538 fish species, including 146 pelagic fish species, 392 benthic fish species, of which 68 fish species have high economic value. In addition, marine species include 45 species of mollusks, 24 species of crustaceans, 13 species of echinoderms, and 22 species of polychaetes. Notably, the waters of Nui Chua National Park – Ninh Thuan are currently one of the few rare areas on the mainland in Vietnam with a population of sea turtles spawning every year, including: green turtles, tortoiseshell turtles. Regeneration of aquatic resources With the potential of valuable ecosystems and biodiversity, the conservation of marine biodiversity has always been of special interest to Ninh Thuan province. Over the past time, functional branches of the province have cooperated with research institutes, universities, domestic and foreign organizations to implement many topics, projects and research programs on biodiversity. such as: upgrade database – GIS about Coral reef and coastal ecosystems; develop a program for periodic monitoring of coral reefs in Ninh Thuan; survey typical marine ecosystems in Ninh Hai and Thuan Nam districts; restore mangrove ecosystems in Nui Chua and Dam Nai sea areas to protect and create a development environment for marine species. In particular, Ninh Thuan province established a marine protected area in Nui Chua National Park with a total area of ​​7,352 hectares. Nui Chua marine conservation area includes strict protection zones, ecological restoration areas and development zones with the function of protecting endemic and rare marine species in order to regenerate aquatic resources, protect and enhance the biodiversity of local marine protected areas. Mr. Tran Van Tiep, Deputy Director of Nui Chua National Park Management Board, said that over the years, the park has coordinated with domestic and foreign scientific research units and organizations to investigate and evaluate the potential, develop data on marine resources and environment within the conservation area to serve as a basis for implementing projects on environmental protection and restoration of marine ecosystems. Currently, the Park is implementing synchronously many plans and solutions to effectively and sustainably protect sea turtle populations and their habitats and other endangered and rare aquatic species. Specifically, the Park builds and maintains strict protection zones for sea turtles at spawning grounds in the area; building a turtle conservation station, establishing volunteer groups to participate in protecting sea turtles; at the same time, build a marine life rescue area to receive, rescue, treat, raise and train turtles in captivity, catch, and ensure sufficient conditions for turtles to live on their own before being released into the environment. nature. Simultaneously, the Nui Chua National Park Management Board has promoted propaganda measures to raise awareness and knowledge of the community about the importance and value of marine biological resources. From there, creating consensus, support and active participation of local people in protecting the marine ecosystem and environment, Mr. Tran Van Tiep added. In order to protect, regenerate and develop aquatic resources, Ninh Thuan province has been implementing many measures to manage, propagate and organize fishing in the right season, using the correct net size as prescribed. exploit the right route, do not use toxic chemicals, explosives, electric pulses to exploit. At the same time, the province deducts a part of the local budget and mobilizes businesses to release millions of tiger shrimp and fingerlings into the sea to regenerate and supplement seafood resources. Particularly in 2021, Ninh Thuan has organized to release 700,000 tiger shrimp seed into the sea to regenerate aquatic resources for local waters. Improve efficiency of management and conservation Through the assessment, the conservation of marine biodiversity has been better protected by all levels and sectors, but like coastal localities in the country, Ninh Thuan’s marine biodiversity is currently under pressure. face many challenges. It is the decline of biodiversity and fishery resources, aquaculture activities, and waste that make some marine areas at risk of pollution, climate change is causing pressures. significant contribution to the conservation and development of local marine biodiversity. Seaweed covers a large coral reef in Phuoc Dinh commune (Thuan Nam district). (Photo: Nguyen Thanh/VNA) According to Chairman of the People’s Committee of Ninh Thuan province, Tran Quoc Nam, identifying biodiversity resources in general, especially marine biodiversity resources, is of great significance to socio-economic development. Every year, Ninh Thuan integrates the task of environmental protection and biodiversity conservation into the province’s general socio-economic development plan. In order to improve the efficiency of biodiversity management and conservation, the Provincial People’s Committee assigned the Department of Natural Resources and Environment to coordinate with agencies and units to periodically observe, analyze and evaluate the current state of the environment. annually and once every 5 years to create initiative for the development of orientations on environmental protection policies in the whole province. Regarding biodiversity conservation in general, marine biodiversity conservation in particular, in the coming time, Ninh Thuan will continue to develop mechanisms and policies to attract resources from the central and local governments. implementation of investment programs and projects in order to improve the operational efficiency of marine protected areas. The province promotes scientific research, basic investigation of marine resources and environment; focus on biodiversity conservation, restoration of Ecosystem , especially coral reefs, seagrass beds, mangroves, coastal protection forests. At the same time, Ninh Thuan improves its capacity to respond to marine environmental incidents, actively propagates people living in coastal areas not to discharge domestic waste and plastic waste into the sea, actively collect clean the marine environment to prevent and minimize risk factors that may affect the development of marine organisms.

The striped fish is a catfish with scientific name (Pangasius macronema), this is a fish with high economic value in the market. Photo: Le Hoang Vu. In the framework of the Science and Technology project, a group of researchers from the Faculty of Fisheries (Can Tho University) and graduate student Tran Dong Phuong An, for the first time successfully artificially reproduced freshwater striped fish. The striped fish is a catfish with scientific name (Pangasius macronema), this is a fish with high economic value in the market. Currently, this fish species occurs in the wild quite few and concentrated in provinces such as An Giang, Dong Thap, Vinh Long and Can Tho city. In order to develop the economy, recently, many farmers in some provinces in the upstream of the Mekong River have caught fish in the wild and brought back to raise them in rafts on the Tien and Hau rivers with industrial food for sale. commodity. Currently, striped fish is sold in the market at a high price of 120,000 – 130,000 VND/kg, while in restaurants the price is from 250,000 to 300,000 VND/kg. For the first time, successfully artificially reproduced freshwater striped fish. Photo: Le Hoang Vu. According to the project team, after nearly 4 years of research, this is the first time to successfully stimulate artificial reproduction of striped fish and it is expected that this breed will be replicated and provided to farmers in 2023. This was approved by the City Department of Science and Technology. Sponsored by Can Tho.

Illustration. 1. Peas Chickpeas are rich in protein, you can use it as an ideal alternative to meat. 2. Green vegetables Green leafy vegetables often contain a lot of protein to help muscle growth as well as supplement energy for the body. 3. Cauliflower Broccoli (broccoli) contains a very high amount of protein, in addition, it also contains many nutrients that are very good for the body. Remember that broccoli is best when it’s dark green, and its benefits diminish as it turns yellow. 4.American corn (sweet corn) American corn contains a lot of protein. This dish can do many dishes: boiled, baked, made corn milk, cooked soup, fried … Corn is both delicious and can completely replace meat. 5. Mushrooms A bowl of mushrooms can bring you an extra 3.9g of protein. And with the same sweetness as the fish flesh of mushrooms, it would be remiss if mushrooms were not on this list. 6. Asparagus This easy-to-eat vegetable not only provides protein, but also helps protect the body against many diseases. With a plate of sautéed asparagus, you may not need another plate of meat for a meal. 7. Soybean beans Soybean (soybean) is the main source of protein for vegetarians in Asian countries. Soybeans can be eaten directly after boiling, steaming, grinding into milk, or processed into tofu.

Qubit Report | Public Account QbitAI It is said that everything can be cyberpunk. It’s just that he never expected that Muyu hadn’t even let it go. “Bring your own” cyberpunk RGB, the atmosphere is firmly grasped. Knock on the wooden fish, you can actually output the “Prajna Heart Sutra”! Sri Lanka One! ! ! This wave of operations is really fresh enough, and netizens exclaimed again and again: Some netizens even joked that this kind of practice takes one year or two years. Of course, there are also many netizens who call “want to buy”! Cyber ​​Muyu transformed by Japanese netizens The creator of such cyberpunk muyu is a netizen named ukokq. He posted the video of “Sybo Muyu” on the Internet, and it attracted a lot of attention in just a few days. Although many netizens are holding a curious mentality, look at this “cyber muyu”. But behind the idea that ukokq was born, there is a story. When ukokq was scanning social networking sites, he saw a post like this: Another netizen mistakenly believed that “USB Muyu” was sold on the Internet, but when he took a closer look, it was a label… (Come and feel this feel) Although it was an oolong, ukokq felt that “this idea should be retained.” And about a month ago, ukokq’s grandmother passed away. During his death day, he chanted in front of the Buddha every day and became interested in the Prajna Heart Sutra, which he rarely touches. From this, ukokq gave birth to an interesting idea: If I can express the Prajna Heart Sutra in language or text through a USB wooden fish, will it make me more familiar with the more serious religion in my impression? So let’s do it! Many people will think that this is the age, why do you still get Type-a? In fact, this was done deliberately by ukokq, because he wanted to retain the most authentic look of the wooden fish that inspired him in the first place. The shape of the Type-a mouth is the closest to the label on the back of the product Muyu: I strongly believe that this element cannot be thrown away! So he bought the Type-a mouth and thread from a hundred-yen shop, then used a carving knife to grind a hole in the back of the wooden fish and embedded it in. As for why a color LED is put in the “mouth” of Muyu, ukokq’s explanation is this: Since my original intention was to “spit out” worries without knocking the wooden fish, it would be a good way to express worldly desires if we could create colorful light. But the biggest difficulty is programming, because ukokq is difficult to detect the time each time Muyu is hit. So, in order to study what kind of physical changes happened inside Muyu, he first installed a microphone and carried out data measurements. However, due to the influence of other noises such as the nearby power supply, it is still impossible to obtain good results. Therefore, ukokq additionally installed an acceleration sensor, and achieved higher-precision detection through simultaneous measurement with a microphone. … In the end, ukokq created this one Cyber ​​Muyu. There are also Cyber ​​Buddha beads… I saw a comment from a netizen who said that he had seen the “Cyber ​​Buddha Bead” before. So curious to search. △Source: Hardcore disassembly There really is… The kind with counts when it comes to the disk…

Dat Kyo (living and working in Hanoi) is currently known as a model and actor. He won the championship Vietnam Fitness Model 2019 . The complicated epidemic situation caused Dat’s work to be disturbed. However, the male model born in 1996 has an additional business, so it is not affected much financially. Journey from 57 kg to 75 kg “When I was a student at a technical school, I participated in many extracurricular activities as well as went to the gym. After a long time of training, my body changed a lot, so I gradually looked for more opportunities to express myself. self. Dat Kyo currently keeps a stable weight of 75 kg. Just like that, I fell in love with the modeling career. Up to now, I have been working in this industry for more than 3 years. Surely people can’t imagine before coming to the modeling profession that I have a ‘stork’ body. At that time, I was 1.83 m tall and weighed only 57 kg”, Dat Kyo confided to Zing . Thanks to his perseverance in the gym and participating in modeling activities, he gained 18 kg. He has always kept his weight 75 kg since then. The journey to get the desired body shape is not easy. Initially, Dat had to hear a lot of criticism from friends and relatives. The muscle aches when he first started training made him feel discouraged. Many times he wanted to give up. Gradually, he told himself to form a habit and see everything as a challenge. Every day, he spends about 2.5 hours to practice combined with a strict diet, a scientific activity time according to a self-made schedule. Build your own diet and exercise for the epidemic season Dat Kyo shared: “The epidemic situation is still complicated. The gym is closed, so I consult and practice according to my own lesson plan at home.” 6 exercises Dat often practice at home: Squats This is a relatively simple exercise that effectively develops and tones the glutes and thighs. – Stand up straight holding dumbbells, eyes straight, chest slightly raised and back straight. – Slowly lower your body weight so that your thighs are parallel to the ground and take a deep breath. – Exhale and slowly return to the starting position of the exercise. Repeat the entire movement to continue this exercise. – Perform 3 sets, each set 15-20 reps. Rest time between sets is 30 seconds. Abdominal twisting exercises It helps to tighten the bust and arms. Sit on a yoga mat, back up so that it forms an angle of about 45 degrees with the mat. Legs raised off the floor, knees slightly bent, hands holding warm dumbbells. – Slowly inhale, turn to the right and exhale. At this time, fix the buttocks and tighten the abdominal muscles. – Do the same with the left side and then return to the original position. Do this about 20 times on each side. Dat’s long training period paid off with the fact that he won the first place at Vietnam Fitness Model 2019. Shoulder exercise with dumbbells There are tools to help develop shoulder muscles and strengthen arm muscles. Place your feet shoulder-width apart, your body straight, your chest up, your hands at shoulder height, and look straight ahead. Inhale and push the dumbbells overhead, then exhale. – Remember to perform the movement slowly to avoid injury. Thigh muscle exercises It helps to remove excess fat in the thighs, buttocks and helps toning the lower abdominal muscles. – Create a supine position on a yoga mat, put your hands behind your neck, close your legs and raise your legs to a height of 60 degrees with the floor. – Keeping the right leg, lower the left foot but not touching the floor, then switch sides and raise the right leg. – Repeat 20 times for both left and right legs. Push-up is considered an exercise to help develop the upper body synchronously. Not only on the biceps, shoulders, chest, it also works on the lower abs and upper abs. – Hands on the ground, shoulder-width apart, keep your body straight and focus on your front arms. – Slowly lower the body so that the weight puts the arms so that the chest muscles are fully stretched. – Take a deep breath, then push your body back to your head position and exhale. – Try to stay straight and repeat the movement to continue the exercise. Breathe soap – First, you need to grasp the rule of breathing, breathing heavily out, gently inhaling. Heavy is when you get on the bar (pull up), light is when you get off the bar (drop down). – Next is to perform the movement of holding the bar with the palm facing the body (can be turned out as you like) and pay attention to the narrow width of the shoulder. – In the starting position of the exercise, you keep your body straight (especially the right spine) and slightly raise your chest. The more straight the torso is, the more this stimulates the triceps and minimizes the impact on the back. Dat Kyo’s one-day diet: Waking up in the morning: – Drink a glass of water. – Take a multivitamin + a fish oil tablet. 7 o’clock: – 200 g of blanched beef or chicken breast. – 50 g of boiled sweet potato. – A cucumber. Snack at 10:30: – 150 g of fruit + 3 egg whites. (Can be substituted with fruit and a tablespoon of whey powder) Lunch at 12:30: – 200-250 g salmon (shrimp or squid is fine). – A bowl of brown rice (can be replaced with 100 g of sweet potatoes or a bowl of oats). – 150 g of green vegetables. Snacks at 15:50-16:00: – 100-150 g of fruit (one orange, 1/4 grapefruit) + a box of yogurt. (Can be replaced with one tablespoon of whey powder + 5 egg whites + one yolk). Finish eating this snack and then go to practice. Dinner at 7pm: – 100g sweet potato. – 250-300 g chicken breast or seafood. – 100 g of green vegetables. Before sleep: – A cup of unsweetened milk or a cup of fruit juice. Note: – Food is prepared by boiling, steaming, grilling. – Limit stimulants such as beer, wine, fast food, soft drinks. – Eat 50% lighter than usual. – Do not eat too much in one meal. – Sleep early for muscle development. “The above diet helps me stay in shape during the epidemic season as well as tighten my body so that I’m ready to participate in an upcoming contest or project,” Dat said. “Six pack men are attractive” “Many people say that a man must have muscles or abs. To me, men who have those elements will be attractive. Then, their health or physiology will be good. However, this depends on on each person’s job, time, and situation. To have a toned 6-pack body, you need to maintain a strict diet as well as exercise. It requires the practitioner to have high perseverance”, the male model frankly. At work, Dat Kyo can meet many styles, from youthful, personality to elegant, thorny. In addition to the body, Dat said that the appearance, especially the face, plays an important role for the model. Regularly having to wear makeup as well as a closed working schedule makes facial skin prone to damage. Therefore, he often takes care of his skin by drinking enough 2 liters of water a day, thoroughly removing makeup, and exfoliating twice a week. He always remembers to moisturize his skin before sleeping and apply a mask regularly. In terms of casual style, he prefers simple combinations such as jeans combined with plain T-shirts, thin outerwear shirts and white sneakers. He said: “My style changes depending on where I go. However, I always aim for youthfulness and dynamism. In addition to the simple element, I also coordinate clothes to respect my body.”

The old driftwood was picked up from the bottom of the Tien River, over time and eroded by water, people can no longer distinguish what kind of tree they are, so they call them driftwood. The hundred-year-old driftwood roots were “enchanted” by Mr. Nguyen Van Nghiep (43 years old, living in Cho Moi district, An Giang), sculpted into a unique collection in the West. After being salvaged, the driftwood stumps were created by craftsmen into beautiful works (Photo: Thien Chi) Currently, he owns nearly 40 artworks of “terrible” size, including: two sets of 12 zodiac animals, Buddha statue, rockery, 24.5m long painting, house full of driftwood, 3D painting table. , tables and chairs… The sculptures are very lively and soulful as if they were telling stories of time. Unique, nearly 200-year-old t-shirt craft in Ha Tinh According to Dan Tri Newspaper, Ha Tinh has a village that has been attached to the profession of sewing (sewing, knitting) ao dai for nearly 200 years. My job in Yen Lac village is done all year round, but the most is from the 3rd to 6th lunar month. Experiencing many ups and downs, the profession of wearing ao dai is still maintained and kept its own unique features. The shirt not only helps to cover the burning sun and cold, but also helps many farmers here have an additional source of income in life. The most important materials to make a shirt are the leaves, in addition to the leaves of the ash tree (palm tree), rattan rope. It takes almost 2 hours to finish a shirt. For many farmers in Ha Tinh, the shirt is considered an inseparable thing when going to the field. The shirt helps them resist the sun like burning fire or the cold that cuts the skin and cuts meat. Unique ironing steakhouse in Saigon Unlike a regular steak, which does not require a pan, beef at a restaurant in Saigon is grilled directly with a chicken iron. The idea of ​​​​using a chicken iron has been cherished for a long time by restaurant owners. Originally, the owner is a lover of antiques, so he devised a way to cook beef in this way. Ironing steak (Photo: GiadinhNet) The ingredients for the steak here are brought to the table, accompanied by a traditional ‘hot’ chicken iron. Diners will put the iron on their own marinated beef, rare, medium or well cooked depending on each person’s preference… Ironing steak costs about 300,000-400,000 VND/serving. Strange sour pho in Ha Giang Referring to the cuisine in Ha Giang rocky plateau, tourists often mention dishes such as thang co, men men, au tau porridge, corn wine, Shan Tuyet tea… but not many people know that sour pho is also famous. poor here. Sour pho was introduced to the northern mountainous provinces such as Ha Giang, Lang Son, Cao Bang, etc., after the Man Thanh Dynasty (China) more than 300 years ago. In the past, sour pho was only used in banquets, but now it has become a favorite breakfast dish of many people in Ha Giang. The main thing that creates the taste of sour pho is the sweet and sour broth. The special broth is made up of a very sour vinegar mixed with sugar, mixed with tapioca flour and a little spice – all brought to a boil and stirred by hand. The unique dish “bumpled duck eggs” in Hue According to Dan Tri newspaper, duck eggs are a familiar dish with Vietnamese people, eggs are often served with laksa leaves, ginger and a little spice. But in the city. Hue (Thua Thien – Hue province) has a shop specializing in selling duck eggs with a new way of processing, creating a sense of excitement that attracts people to eat with the name “Battle duck eggs”. Squeezed duck eggs are a new dish (Photo: Dan Tri) Squeezed eggs will be peeled and then mixed with spices such as onion, salt and pepper, ginger sauce, sweet and sour, galangal, laksa leaves, melon, lemon leaves, fresh pepper, chili, garlic… Eaters can enjoy, feel the new taste of duck eggs. The “super rotten” dish that few dare to try of the Northwest people Rotten buffalo skin, also known as dung min, is a typical dish of the Thai people in the Northwest. The raw material to make this dish is buffalo skin. After filtering, the buffalo skin is wrapped in banana leaves and incubated for about two days depending on weather conditions. After a period of incubation, the smelly buffalo skin is washed, the hair will fall off. People bring the skin to dry, then use it to cook soup, cook banana flowers or bake depending on their preference. Rotten buffalo skin (Photo: Ytimg) For locals, this is a specialty with a distinctive taste. But for many people, just hearing the name and smelling the smell did not want to enjoy this unique dish. But this is a specialty dish for those who like to discover “unique” flavors. Garden boy “magic” garbage into expensive paintings Old jeans, banana peels, melaleuca peels… are all discarded things, but through the talented and creative hands of a guy in Kien Giang, they have turned into valuable paintings. In 2004, Mr. Le Hoang Nhan (born in 1982, in Dong Hung B commune, An Minh district, Kien Giang) recycled Melaleuca bark material into unique paintings. In 2019, the painter from Melaleuca country released pictures made from banana peels, very eye-catching jeans. In 2020, Mr. Nhan continues to create paintings made from jeans. From worn, faded jeans suddenly became fancy paintings through Mr. Nhan’s hands. To date, Mr. Nhan has made more than 1,500 paintings of melaleuca shells, more than 50 paintings of banana peels and 30 paintings from old jeans. Hanh Nguyen (Synthetic)

Tourists visit the fish sauce production area at Khai Hoan fish sauce barrel house on Phu Quoc island. (Photo: Le Huy Hai/VNA) The profession of making fish sauce has existed for over 200 years and has been associated with the cultural life of the people of Phu Quoc island city. On May 27, the Ministry of Culture, Sports and Tourism issued Decision No. 1730/QD-BVHTTDL recognizing the profession of fish sauce making in Phu Quoc, Duong Dong ward, An Thoi ward, Phu Quoc city. Kien Giang province is a national intangible cultural heritage. It can be said that, in the context of difficulties due to the impact of the COVID-19 epidemic, this is still a great joy, a motivation for people making fish sauce in Phu Quoc to continue preserving and promoting the quintessence of fish sauce. traditional profession left by his father. Chairman of the Phu Quoc Fish Sauce Association, Ho Kim Lien, said that Phu Quoc waters have many types of seaweed and plankton which are the main food source for anchovies, the main raw material for making fish sauce. Therefore, anchovies grow abundantly in this sea. More than 200 years ago, the profession of making fish sauce existed in Phu Quoc, people caught fresh anchovies and salted them right on the ship, before bringing them back to brew in barrels. Incubating anchovies in wooden barrels is a feature of Phu Quoc fish sauce making. Boi Loi is a type of wood used to make fish sauce barrels, which are abundant in Phu Quoc forest. The longer the barrel is left, the stronger the wood, the better the quality of the fish sauce. The barrel has a round cylinder with a wide mouth, made from 55 boards of equal sizes: 2.2m long, 20cm wide, 6cm thick; The diameter of the barrel mouth is about 3.2m, the bottom is about 2.6m. The barrel is strapped with green rattan in the forest. Ms. Ho Kim Lien said that fish sauce production is based on traditional manual methods with the recipe of 3 anchovies + 1 salt. It takes 10-15 months to produce fish sauce. From the first to the last water will be divided into different types of fish sauce, with different protein levels; Depending on the ratio of protein more or less from 20-43 protein, the price of fish sauce is different. Phu Quoc fish sauce has a brown color of cockroach wings with a characteristic flavor of mild aroma, salty taste, and sweet aftertaste. According to Phu Quoc Fish Sauce Association, Phu Quoc fish sauce began to thrive and flourish from 1945 to now. Since 1998, with the support of the French Embassy in Hanoi, the Ministry of Fisheries and the province Kien Giang conducting registration dossiers for geographical indications, on June 1, 2001, Phu Quoc fish sauce was the first product to be registered in Vietnam. In July 2013, the European Union (EU) awarded the “Phu Quoc” certificate of origin for Vietnamese fish sauce products in Brussels (Belgium). In August 2013, the Ministry of Industry and Trade handed over this certificate to the representative of the People’s Committee of Phu Quoc island district and the Association Phu Quoc fish sauce Since then, Phu Quoc fish sauce products have been protected and developed up to now. Currently, Phu Quoc city has about 100 fish sauce factories, concentrated in Duong Dong and An Thoi wards. The source of raw anchovies is currently limited, from now to 2025, Phu Quoc strives to produce 12 million liters of fish sauce per year on average. Phu Quoc Fish Sauce Association was established in October 2000, currently has 53 members. Chairman of Phu Quoc Fish Sauce Association Ho Kim Lien said that, in addition to the advantages of being protected by geographical indications, Phu Quoc fish sauce craft villages are always respected by the People’s Committee of Kien Giang province and the People’s Committee of Phu Quoc city. focus on maintaining and developing. Over the years, consumers everywhere have known about the Phu Quoc fish sauce brand, helping to sell more traditional products of the craft village. This is also a tourism products unique in the island city of Phu Quoc, attracting tourists to visit, learn about craft village culture in particular and discover the cultural life of people on Ngoc island. According to Ms. Ho Kim Lien, the difficulty of the current Phu Quoc fish sauce industry is that a part of consumers has not yet identified the genuine Phu Quoc traditional fish sauce, so the price is not stable. Currently, there is no planning for Phu Quoc fish sauce craft village, so the craft village has not been concentrated into a sightseeing place for tourists. To meet the development of craft village , Phu Quoc Fish Sauce Association hopes that there should soon be a concentrated craft village planning to stabilize production and business, create a favorable development environment for craft villages; At the same time, there is a gathering place, serving to introduce and promote the traditional fish sauce craft to visitors. Chairman of Phu Quoc Fish Sauce Association Ho Kim Lien said that in the coming time, Phu Quoc fish sauce will focus on developing quality rather than quantity, to continue affirming the quality of the brand. After being recognized as a national intangible cultural heritage by the Ministry of Culture, Sports and Tourism, Phu Quoc fish sauce making continues towards being recognized by UNESCO as a world intangible cultural heritage. . This helps increase the brand value of Phu Quoc fish sauce, contributes to raising the local cultural heritage, and helps promote the image of the beautiful island city of Phu Quoc to international friends.

The image of braised fish pieces on a simple background slightly tinged with the time of an earthen pot always gives us a very… right, even standard feeling. But in fact, very few people understand the deep reason behind this “attachment” of the previous generation, that “braised fish must go hand in hand with earthen pot”. Our grandparents still love metal as anyone, but only braised fish dishes still make them loyal to the clay pot. The real reason is not just in terms of habits, because braised fish will actually taste better when stocked with an earthen pot. According to research, all types of clay pots are coated with a thin layer of enamel, this glaze is an “inert” material, so even if it is exposed to high heat, it will not turn into a catalyst that affects the raw materials. material in the pot. So it can be said that the dishes cooked with clay pots will have the purest flavor and the least change. On the other hand, the reason why the clay pot “lost” to the metal pot is due to its poor thermal conductivity, but this is also a strong point, because when cooking with the clay pot for a long time, the temperature in the pot is just enough to cook the food. not hot enough to cause unwanted chemical reactions. This is why the metal pot is suitable for cooking quick dishes like soup, but not suitable for cooking dishes that need to be cooked for a long time like braised or braised. In addition, there are studies that show that foods with natural fats such as fish oil are prone to chemical reactions at high temperatures, so it is better to use earthen pots with braised fish dishes. At the present time, many people have realized the health and culinary benefits of earthen pots, so they have returned to using enamel, porcelain or earthenware pots and pans. High-end restaurants are also starting to use clay pots for stock dishes to make the dish more appetizing, although the processing will become more sophisticated and complicated than the old style. So, you understand why braised fish must definitely go with an earthen pot, also understand why grandparents “accept” this so much, right?

Death Valley is located in the state of California, USA is one of the most famous places in the world. This place is associated with some surprising secrets. Specifically, Death Valley has almost no rain all year round. This place has recorded 6 weeks of the year the temperature is always above 40 degrees Celsius. In particular, in 1913, the temperature measured in Death Valley reached 56.7 degrees Celsius. As a result, Death Valley is one of the hottest places in the world to be uninhabited. Although it rarely rains, every time it rains, Death Valley creates a special landscape. At that time, in hot places, when rainwater falls, red mud will appear. This scene looks like a volcano erupting lava. This is the reason why this place is also known as the “dead crater”. Contrary to the name, Death Valley in the spring seems to become another land when wild flowers bloom at the same time. At that time, Death Valley attracted visitors with “flower carpets” of yellow, purple, pink, white… Not only that, a number of lakes, caves full of water … in Death Valley Death Valley is home to 6 species of fish. Among these is a world-famous rare fish called Cyprinodon diabolis. The Eureka Sand Dunes north of Death Valley are the tallest sand dunes in California. According to experts, this sand dune is up to 207m high, 4.8 km long and 1.6 km wide. Invite readers to watch the video: Be amazed by the beauty of the valley of clouds and sky, Mai Chau, Hoa Binh. Source: VTV24.

RESOURCES – Peanuts 200g – Sesame (sesame) 100g – Chao 50g – White granulated sugar: 2 tablespoons – Fish sauce (usually eaten); Soy sauce (vegetarian) – Chili powder (for spicy people) is enough to use – Garlic (usually eaten); Check (vegetarian) – Cooking oil: 3 tablespoons – Fresh lemon or cultured vinegar PREPARATION – Peanuts roasted until golden (half smashed), – Golden roasted sesame (mashed with half of the remaining peanuts) – Add hot oil, put crushed garlic / persimmon into the frying pan until fragrant (do not burn) let cool and use gradually. – Spice mixture including sugar, 1 teaspoon fish sauce/soy sauce, 1 tablespoon cooled boiled water, beat until creamy. – For chao (a meal of 4 people 10-15g), chili powder (if spicy), fish sauce/soy sauce, spice mixture, beat well with chopsticks, add beans and sesame paste, mix, and add water Boil and cool, beat a second time into a bowl of thick sauce. – Before using, add some crushed beans. Lightly salty add soy sauce or boiling water, squeeze a little lemon or vinegar so that when the dip is evenly adhered to the vegetables. HOW TO USE – Eat with salads, mixed raw vegetables, boiled/steamed and split with your fingers, cucumbers, melons eaten raw with little cinnamon or herbs, with a few slices of star fruit will be very delicious. do not mix just dot directly) – It’s great to eat without hot rice TIP YOU: make a paste, reserve pre-processed ingredients, just enough to use and eat right away. Have a good meals!

Lungfish (Scientific name is Salamanderfish) is a freshwater fish famous for its ability to live on land. They can live for months without swimming around in the water, even years. The reason is that, with normal fish, the bubble is the part that helps the fish keep balance when swimming. But in lungfish, the bubbles develop into lungs to take oxygen directly from the air. Their fins also gradually change into swimmers. In the presence of water, lungfish swim normally, eating fish and small crustaceans. When the dry season comes, these places run out of water, lungfish will burrow into the mud by eating mud with their mouths and then excreting through the gills. When they reach a sufficient depth, they secrete mucus through their mouths to harden the mud, forming a cocoon around it. The mouth of the fish is the only part that is exposed to the air. Electric eel (electric eel) is a dangerous “water monster” in the Amazon River. They have a special ability, which is to generate electric current from cells called electrocyten located on the side. This current can reach 600 volts, enough to knock down a horse. Many electric shocks from this creature can cause heart attack or respiratory failure in humans. When attacked by electric eels, normal people will be stunned and drowned. Electric eels locate their prey by generating 10 volts of electricity before stunning them and killing them with stronger currents. Clownfish (clownfish) has an orange body with three white stripes. Most of them live in shallow waters in the Indian Ocean, the Red Sea and the western Pacific Ocean. According to the Mother Nature Network, clownfish are hermaphrodites with the ability to reproduce like both males and females. An interesting fact is that up to the right size and condition, clownfish will have the ability to change sex. Specifically, in a school, only the two largest clownfish are responsible for the reproductive function, they are the only couple in the school. If the dominant female dies, the male leader will change sex and become a breeding female. The second largest male will quickly develop into an adult male to pair with a new female. Siamese fish is one of the popular fish in Thailand. Possessing a variety of colors and beautiful round fins, Siamese fish are loved and kept as pets by many people. Besides the colorful appearance, Thai Siamese Siamese fish is also impressed by its unique ability to change color. The color of this fish’s body will change according to the environment, even if their mood is not good. Siamese fish is also known as an intelligent fish. They can be taught to swim with their fingers or push the ball into gold. They are also known to be aggressive and are often used in “fish fights”. Barrel eye fish (Scientific name is Macropinna Microstoma) is a strange fish with tubular eyes, located on the inside of the head and protected by a transparent shield filled with liquid. Their eyes are sensitive to light and contain a green pigment, which helps the barreleye fish to survive in the deep sea when hunting and hiding from predators. These eyes are even rotatable, allowing them to look straight ahead or look up to see everything overhead. The barreleye fish lives in the deep seas of temperate and tropical regions of the Atlantic, Pacific and Indian Oceans. They spend most of the day maintaining a fixed position in the water thanks to their large flat fins. Devil face fish Verrucosa , also known as coral fighting fish, are commonly found in coral reefs under Australian waters. Their bodies can be up to 50 cm long and possess 13 venomous spines on their backs. The venom of the devilfish can cause heart failure if humans accidentally touch its venomous spines. In addition, the devil face fish also has a large body, many fins on the back and rough red-brown patchy skin like rocks. Taking advantage of this advantage, they often hide in coral reefs to hunt. After identifying its prey, it launches a bite in just 0.015 seconds to swallow the opponent.

Ranger Station No. 8 coordinated with Dak Rue Border Gate Border Station to detect animal traps placed in the forest. Photo: Ngoc Lan Yok Don National Park was established in 1992, is the second largest national park in the country, with an area of ​​115,545 hectares and is also the only place to preserve dipterocarp forest (DDF) in Vietnam. DDF is a unique type of forest ecosystem, containing many important and endemic species. Yok Don National Park is home to many wildlife species, including 92 species of mammals, 373 species of birds, 18 species of amphibians, 55 species of reptiles, 373 species of birds and 1,006 species of plants, hundreds of species freshwater fish and thousands of species of insects. Many of these species are listed in the Red Book of the International Union for Conservation of Nature (IUCN). Mr. Pham Tuan Linh, Director of Yok Don National Park said: “Yok Don National Park manages and protects a large forest area. Meanwhile, the swidden area of ​​the people is interwoven with the forest area managed by the Ranger Stations, so the subjects take advantage of the forest to hunt, shoot, trap and catch forest animals. In particular, during the dry season, when the vegetation is on fire, forest animals will move into semi-evergreen and evergreen forest areas for shelter and in places near the remaining water sources in the forest such as forests. lake, puddle. Taking advantage of this behavior of forest animals, many subjects have hunted, shot, and trapped wild animals. Since the beginning of 2020, the Yok Don National Park Ranger force has promptly detected, prevented and handled 37 cases related to wild animals. In which, there are 20 cases with owners and 17 cases without owners; The seized exhibits include 5 individuals of wild animals and more than 120kg of animal meat. In addition, the Ranger force also seized 27 custom shotguns and more than 150 cable traps of all kinds. Most of the main violations are hunting, trapping, illegally catching wild animals and transporting, buying and selling wild animals, violating the State’s regulations on forest protection (carrying vehicles, tools, etc.). illegal hunting of wild animals). Although the number of cases is not large, it has shown the initiative in deploying many preventive measures early and remotely by the Yok Don National Park rangers. For many months now, Mr. Nguyen The Cuong, Deputy Head of Ranger Station No. 9 of Yok Don National Park, and his teammates have had to stretch themselves constantly at a key point deep in the forest, he shared: “The 9th Ranger Station manages the forest. manage and protect 17 sub-zones, equivalent to about 17 thousand hectares of forest. This area is located in the core zone of the National Park. During peak times, there are days when the Station has discovered more than 10 wire traps of all kinds. Most of these wire traps are located in evergreen forest areas and near puddles and water holes in the forest, when animals come to drink water, they will easily get caught in the trap. Specifically, the incident happened on May 5, 2020. During the process of patrolling and undercover, the Ranger force of Ranger Station No. 9 discovered and arrested 6 subjects who violated regulations on wildlife protection; The confiscated exhibits include more than 10kg of dried wild boar meat, a living Mang (roe deer). Ranger Station No. 9 has sanctioned administrative violations against the subjects. In the first half of May, 2021, the Ranger force of Ranger Station No. 9 discovered and seized more than 33 wire traps of all kinds that are installed in the forest. The Force of Ranger Station No. 9 asked the violators to release wild animals back into the natural environment. Photo: Ngoc Lan According to Deputy Head of Forest Protection Station No. 9, if these traps are not detected and seized in time, forest animals will be at very high risk of being trapped. seriously injured or dead; Many times when the patrolmen also encounter these traps, which are very dangerous… Therefore, in order to promptly prevent activities of encroachment and destruction of forests, especially wild animals, the Ranger Station No. 9 has arranged 3 key positions, stationed at key places, coordinated with patrol activities around the area where objects can be used to hunt and capture animals. In addition, the station also cooperates with officers and soldiers of Se Re Pok Border Station and Dak Lak Border Guard to patrol and protect forests. Not only Ranger Station No. 9, but all 16 Ranger Stations and Mobile Teams of Yok Don National Park must always strengthen the force of stationing, latching and clinging to the forest, especially in the dry season to promptly detect and prevent forest encroachment. The coordination work is also effectively implemented by the Ranger Stations, especially with the Border Guard stations in the forest area of ​​Yok Don National Park. Pham Tuan Linh, Director of Yok Don National Park emphasized: “In order to manage and protect forests in general and protect wildlife in particular, Yok Don National Park has directed the implementation of many drastic measures. synchronously, such as increasing the frequency and density of patrols and secret uniforms of the forest rangers, combining patrolling and secret uniforms with focusing on de-trapping and applying science and technology in the process of performing tasks. . At the same time, promote legal propaganda and education to each population in the buffer zone in order to change the habit of depending on the forest of some people. We also work closely with relevant authorities and local authorities, in which, effectively implement the regulation on coordination with the Dak Lak Border Guard Command, between ranger stations and border guard posts.

When the Earth’s temperature rose and the amount of oxygen in the oceans decreased about 252 million years ago, most life on our planet suffered the same tragic fate. It is estimated that this extinction event, also known as the “Great Dying”, killed 70% of species on land and about 96% of species in the oceans. Illustration: Getty However, there are no sharks among them. “They’re the last surviving species,” said Elizabeth Sibert, a paleontologist and identifier of fossils and an oceanographer at Yale University. The next extinction event at the end of the Triassic period or even the meteorite event that wiped out the dinosaurs 66 million years ago could not have caused the shark to become extinct. The shark’s survival or longevity is extraordinary, but the animal was also close to the brink of extinction, a study in the journal Science revealed June 3. The study, led by scientist Sibert, shows that a previously unknown extinction event pushed sharks to the brink of extinction 19 million years ago, leaving just one in ten of the sharks. Sharks in the oceans survive. “Something happened and wiped out 90% of the shark population overnight,” said scientist Sibert. The so-called something is still uncertain but it has caused immense destruction. The meteorite that wiped out the dinosaurs on Earth only caused 30-35% of the shark species to be wiped out while the above event was 2-3 times worse. To find this discovery, oceanographer Sibert and his collaborator Leah Rubin went through a remarkable process. Discover the mystery When a marine species dies, its body will fall to the bottom of the sea and decompose into discrete parts. Small parts, such as their teeth, will gradually accumulate in the sediments under the sea. “The seabed is essentially a grave for all aquatic species,” Sibert said. The sediment samples used in this study were collected from two locations in the Pacific Ocean, one in the north and one in the south, covering a period of 40 million years. However, it was not easy to analyze the small teeth inside each of these specimens. These parts are so small, even smaller than the width of a human hair. Oceanographer Sibert filtered dried sediment samples under a microscope and isolated the tiny bits of shark teeth. After separating them, scientist Rubin will identify and describe the features, as well as classify them. These little bits of teeth can reveal a lot to us. There were about 1,300 small tooth pieces identified in the above study with 85 samples with different shapes. Most of them are from the period before 19 million years and only a few samples belong to the later period. So, the question arises, what happened to the sharks? The tip of the iceberg The small tooth fragments suggest a decline in shark numbers and diversity about 19 million years ago, but the cause behind this event is unknown. “This is really a mystery. Right now we don’t know what happened,” Ms. Sibert said. The key to solving this mystery is to learn about the time when the sharks almost disappeared. This period is called the “Miocene” and is described by the scientist Sibert as the “transition phase” of the Earth. 15 million years before the mysterious shark event occurred, the Earth gradually became an “ice house” as permafrost increased in Antarctica. The oceans at that time were no different from the oceans of today, although we cannot find such species as tuna, swordfish and seabirds. Dolphins and whales had not yet evolved. However, there is not much evidence to find out the cause of the shark eradication. Even the discovery, which took place during a rather unusual time in Earth’s history, is just the tip of the iceberg. “There are many questions that need to be answered,” said researcher Rubin. Did some change in the environment lead to the decline in shark populations? This is difficult to confirm because the oxygen and carbon levels show no anomalies, but scientists can use more data around this time stamp. Did the event happen across the oceans and affect other marine species as well? Ms. Sibert said this is a global event but we still need more data. Also, what about other bodies of water? Can sedimentation in lakes and coastal areas occur other phenomena? How were terrestrial species affected during this time? Are there any chemicals that can tell us about the environment then? Ms. Sibert even thought that an epidemic, such as a virus, could be responsible for the decline in shark populations. Still, for this oceanographer, the extinction event was a remarkable phenomenon. The fact that sharks have existed for more than 400 million years, surviving multiple extinction events leads her to believe that something truly intense happened and that the sharks may be the gateway to understanding major changes. collided with Earth during the early Miocene. “There is a lot of data waiting to be discovered,” said researcher Rubin. The discovery not only shows the unpredictable change of the marine environment, but also shows how difficult it is for species to recover when they are pushed to the brink of extinction. “Biology is trying to tell us something and I think we need to listen,” Sibert said.

Never knew this fish had such a funny name. No one can explain. But let’s put the name aside for now, the important thing is that the fish makes the family meal more delicious. Like the catfish (same family, but red tail, bigger), the fish has a lot of small bones, but in return, the fish meat is fatty, soft and sweet. Unlike some other freshwater fishes, porpoises (including bream) only remove the intestines, clean the gills, cut off the fins and tail. Very quick. Absolutely do not scrape fish scales, because the fish scales are soft, crunchy, strange to eat. In addition, this fish scale should be accidentally crushed, making the fish meat bitter, so the villagers just let it be. Given the job by my mother, my brother and I quickly prepared some unpleasant fish, carefully placing them in a bamboo basket to drain. Mother gently put the basket of fish into the pot to marinate. As the name of the dish is “potato braised”, so my mother never seasoned it too salty, nor sweet. Depending on the taste of each place, each person has a different way of seasoning. But do not add cooking oil or add fat to create a very greasy taste because the nature of the meat and fish head is already fat. To color the broth, you can use coconut-colored water or molasses sugar. Marinate fish for 30 minutes for firm meat. Then, my mother brought it to the stove to cook. Wood stove has the advantage that in addition to saving money on gas, it also has the advantage that the firewood burns evenly and smoldering, so the fish cooks slowly, without having to watch. When the fish water is boiling, evenly absorbed, add one and a half cups of filtered water and cook until the fish is cooked, then season again and then turn off the stove. Do not overcook the fish, it is no longer crispy, but it is crushed. Add finely chopped scallions (or basil) and pepper to enhance the flavor and keep the stomach warm. Mom gently scooped up the broth and fish on a plate. Cut a piece of fresh lemon, mother squeezed it on the fish plate. The special braised dish there, without the sourness of the lemon is missing an important part. The basket of field vegetables picked by the father behind the dike was also placed on the dining table. The rice tray is simple but cozy. Always, after the word “invite the whole family to eat rice”, I quickly pick up the vegetables with chopsticks because I love raw vegetables. Wow, the vegetables, watercress and water need to be rolled up like a spring roll and then put into the chopsticks to dip the broth in the broth. How did the fat, slightly sour, and sweet leopard taste permeate the raw vegetables? Because this fish has many bones, it must be skillful in how to pick it up and know how to eat it to fully enjoy the delicious taste. Use a spoon or chopsticks to push the fish meat horizontally, the meat will drift along each fiber, leaving the fish skeleton intact. After eating this back side, turn over to the back side. Don’t forget to use the fish head, it’s very crunchy (but remember to leave out the two fisheye balls). Putting a piece of rice in my mouth with cod meat, I felt all sorts of flavors in the tip of my tongue – wanting to eat forever even though my stomach was full. Above all, the most delicious taste is the taste of the countryside, the sacred love of a mother for her family.

Bitter gourd… wild Bitter gourd has a bitter taste, that’s why many people can’t eat it, but there are also many people who get used to it… addicted to that bitter taste. Since ancient times, the use of this fruit has been recognized by Eastern medicine, which is the effect of tonic blood, does not contain toxins, promotes the detoxification mechanism of the liver, and clears heat for the body. Modern medicine also has many studies showing the effects of bitter melon on human health. Specifically, the vitamin C content in bitter melon is nearly 20 times higher than that of cucumbers; Eating bitter melon will help increase glucose metabolism, reduce blood cholesterol, strengthen the immune system, protect the heart … For those who are used to eating bitter melon, there is no need to undergo preliminary processing to reduce bitterness when processing. For those who are not used to eating, before processing, it is necessary to peel off the intestines of the melon, blanch it in boiling water, and wash it many times with cold water. By doing so, the bitterness of the dish will be much less and it will be easier to enjoy. About a dozen years ago, the source is unknown, first from a few sidewalk beer shops, a mannequin dish appeared, at that time it was called by the curiously-sounding name “crocodile crossing the river”. But actually, it’s a type that can be called salad or mannequin is not wrong. Bitter melon is thinly sliced, soaked in ice to make it crispy, the heart of the plate is left with a lot of ice, covered with a food wrapper, and on top is a display of bitter melon and shrimp. Bitter gourd soaked in ice cold water has a crunchy texture, and when eaten with salted water, it is delicious and especially not bitter. In addition, it is also possible to make a normal loofah mannequin. Bitter gourd salad includes bitter gourd, bell pepper, onion, garlic, sugar, soy sauce, sesame oil and vinegar… All ingredients are preliminarily processed, sliced ​​thinly and mixed together. The dish is especially suitable for summer people who want to lose weight. In folklore, bitter melon is always used by Vietnamese people to make food in their daily meals, in addition, bitter melon is also used as a tea to help clear heat. And according to research by Japanese nutritionists, bitter melon is a longevity food with nutritional value “full of flavor”. With simple processing methods, it will help us to have a simple dish and drink. The most common in the dishes from bitter melon is bitter melon stuffed with meat. This dish, in addition to bitter melon, also has minced lean meat, wood ear, shiitake mushrooms (you can have it but you can’t), pepper, dried onions… If you leave the whole fruit, cut it along the body, remove all the intestines of the melon and put it into a pile. meat that has mixed the above ingredients inside, otherwise it can be cut into small pieces, putting the meat inside the intestines. Bitter melon stuffed with meat can be cooked into soup, when eaten, sprinkled with spring onions or can also be eaten with tomato sauce to eat with rice. Nature’s gift Another popular dish from bitter melon is stir-fried bitter melon with eggs. Bitter gourd is gutted, finely chopped, sautéed purple onion, chopped with lard, fragrant onion, put the melon on a large fire, then break the egg and stir well. The high heat makes the cooked eggs entwine with the bitter gourd pieces. When scrambled eggs with bitter melon, the bitterness in the melon is minimized. It is also a stir-fried dish from melon that can be sautéed with beef, with pork kidney or fried with mushrooms for a vegetarian dish. Hanoi market now has almost all stalls selling strabismus. Fish bought with onions, dill, a little chopped chili, flexible fish can be stuffed into each chunk of gutted melon and then cooked in soup. You can also chop melon like stir-fry and then cook soup with scallions, sprinkle with scallions when eating. This is a refreshing and nutritious dish. Also with the soup, you can cook bitter melon fish soup. Ingredients include 2-3 bitter melons, 1 fish, green onions, coriander, spices, sugar, salt, pepper. Clean the fish, drain it, blanch it in boiling water, then take it out and let it dry. Bitter melon washed, halved, gutted, cut into pieces about 2-3cm as you like. Boil about 2-3 bowls of water and then put the fish in the stew. Tasting spices to taste. When the fish is soft, add the bitter melon and cook on medium heat until the bitter melon is soft. Season with spices, pepper to taste, then remove the scallions, chopped coriander, you can turn off the stove and scoop out the bowl. Similarly can cook bitter melon with shrimp. Raw materials include melon, cleaned and peeled shrimp, raw spring rolls with scallions, coriander, salted fish sauce just enough. Shrimps are mixed with raw spring rolls, pepper, salt and dried onions. Then leave for 10 minutes for the shrimp to infuse the spices. Boil a sufficient amount of water, when the water is boiling, put each spoon of marinated shrimp in the pot and continue to boil on high heat to bring the water to a boil. Cook until the shrimp is cooked to the surface of the water, then drop in the bitter melon. Continue cooking until the bitter melon is cooked, then season to taste and then turn off the heat. Bitter melon is also suitable for making braised dishes. Can store copper fish, bitter melon with soy sauce. Ingredients include carp or carp, carp. Big fish are cut into pieces, cleaned, put under the same layer of fatty meat or pork skin, the cleaned bitter melon layer is divided vertically into 4 layers, then the second layer, then the fish, add a layer of bitter melon and finally pork belly. , add cork sauce, a little water, salted fish sauce, and then simmer for about 1-2 hours. Braised carp with bones is the best. However, when it’s time to eat, the fish always runs out after the bitter gourd. If you don’t stock with fish, you can braise bitter melon with soy sauce, then add a few drops of sesame oil, it will be very fragrant, eat with hot rice, salty vegetarian can use. Bitter gourd can also be sliced ​​thin, dried and then boiled in boiling water to drink like tea. Bitter gourd tea has a detoxifying effect, very good for health.

Maldives https://dulich.petrotimes.vn/ Maldives is made up of 1,200 islands and 26 coral reefs. A beautiful underwater world of corals and other ecological patches. However, due to the warming of the ocean, especially the El Nino phenomenon in 1998, a sizable part of the coral reefs have died and bleached. But in the past few years, coral reefs have recovered significantly. Great Barrier Reef – Australia https://dulich.petrotimes.vn/ With about 3,000 separate reefs and 900 islands, the Great Barrier Reef stretches for nearly 2,600 km, in the middle of the sea of ​​nearly 350,000 square kilometers. This reef is located in the Coral Sea, northeast of Queensland, part of this reef area of ​​the Great Barrier Reef Marine Park of the same name. The Great Barrier is considered to have an extremely diverse and rich marine ecosystem, where many species of creatures listed in the Red Book are in danger. In 1981, the Great Barrier was recognized by UNESCO as a World Natural Heritage Site, and is considered by CNN as one of the 7 natural wonders of the world. New Caledonian Reef – Pacific Ocean https://dulich.petrotimes.vn/ The 1,500 km long New Caledonian Reef surrounds the Grande Terre. The average depth of the coral reefs here is about 25m, 30km from the coast. The corals in this area are quite diverse in species. There are also about 1,000 species of fish and rare animals such as green turtles. Coral reefs in the Red Sea https://dulich.petrotimes.vn/ The Red Sea lies between Africa and Asia, where coral reefs are 5,000-7,000 years old. The length of coral reefs is up to 1,900 km, mainly on the sea border of Israel, Egypt, and Djibouti. Rainbow Reef – Fiji (Pacific) https://dulich.petrotimes.vn/ Rainbow Reef is perhaps one of the most colorful coral reefs, it is literally an underwater rainbow, home to nearly 1,200 types of fish and 230 species of multicolored coral. Tubbataha Reef – Philippines https://dulich.petrotimes.vn/ Tubbataha Reef in the Sulu Sea is a protected marine reserve in Tubbataha Reef National Marine Park. These reefs are made up of two atolls, North Atoll and South Atoll, separated by a canal about 5 miles (8 km) deep. This is one of the most famous diving spots in the Philippines because of its amazing coral reefs. It is also an ecosystem of 600 species of fish, 360 species of coral, 11 types of sharks, 13 types of whales and dolphins. Coral reef in Raja Ampat archipelago – Indonesia https://dulich.petrotimes.vn/ Raja Ampat Islands are recognized as having the most diverse marine life in the world, There are more than 1,500 species of fish, 537 species of coral and 699 species of krill found in Raja Ampat. Raja Ampat is located in the heart of the Coral Triangle. According to Conservation International, this large island of Indonesia has one of the most diverse marine ecosystems in the world with 75% of the world’s coral species found here. Belize Barrier Reef https://dulich.petrotimes.vn/ The Belize Barrier Reef is a series of coral reefs that stretch along the coast of Belize, approximately 300 meters (980 ft) offshore in the north and 40 km (25 mi) in the south coast. It is known as a 300 km long part of the Mesoamerican Reef System which runs 900 km continuously from Cancún on the northeastern tip of the Yucatán peninsula through the Maya Riviera down to Honduras making it a major reef. world third. There are many species of flora and fauna including: 70 species of hard coral, 36 species of soft coral, 500 species of fish, hundreds of species of invertebrates, but it is estimated that only 10% of coral species and species of coral have been discovered. 90% of species need to be studied. Bonaire Reef https://dulich.petrotimes.vn/ Bonaire Reef in the Dutch Caribbean is where you can see corals of all colors, including pink, green, yellow and bright purple, also known as a diver’s paradise. Coral Reef at Andros, Bahamas https://dulich.petrotimes.vn/ The reefs stretching from the sea east of Andros Island, Bahamas are famous for more than 160 species of fish and corals living in the western Atlantic Ocean. It covers an area of ​​about 6,000 square kilometers and has suffered considerable wear and tear due to the harmful effects of the surrounding environment. L. Trang https://dulich.petrotimes.vn/

Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION Phan, a guy from the U Minh forest (Ca Mau) to Ho Chi Minh City to set up a business, sometimes offends friends from far away when he shows off his trips to his hometown. Nothing, his countryside is just a forest area with straight canals from one immense to another. Eat rice with mosquito net Under the grassy banks, it is possible that the snakehead fish is fishing, the perch is panting, or pulling from the pipe a wild eel is about to “turn into weasel”; interlaced are long strings of water spinach like a fairy; is a swarm of young sprouting from the fern; water lily, water hyacinth, chopsticks, tickle, bang, tub… While upstairs, the cow skin was unwrapped to rescue the choking butterflies that were pinched under several layers of mothballs splintered by the waves of coconut leaves. How much is enough for a pot of hot pot with U Minh fish sauce – one of 100 typical dishes of Vietnam. Talking about U Minh fish sauce hot pot, don’t let’s dive into the kitchen. And anyone who has ever eaten hot pot with fish sauce in the middle of the forest must know how to feel sorry for the scene of “eating rice with mosquito net”. Because U Minh also has an easy specialty, which is mosquitoes. And mosquitoes, it likes the smell of fish sauce. When sitting next to the hot pot of fish sauce in the forest, please do not misunderstand why the mosquitoes that gather to gather around. In their eyes, you are worth nothing compared to the smell of hot pot with fish sauce next door. Many people hear the mosquitos ringing deafeningly, the mosquitoes are like ants, they have to be caught in the net to eat the fish sauce hot pot in peace. Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION Where to eat there It sounds like a joke, but it’s true! U Minh fish sauce hot pot is fragrant, fragrant, addictive, fragrant. They live in the middle of the rich raw material area. If you are a “where to eat” people, there are always ready-to-eat dishes such as grilled, raw fish sauce, rare… And when they have worked on cooking hot pot, everyone wants to play the role of super chef. Well said, but ten people revealed the secret to cooking fish sauce hot pot, eleven people revealed: it’s the ingredients. Like U Minh fish sauce hot pot. See how they cook like this, how can’t it be delicious. First is the main ingredient: fish sauce. Ca Mau people are connoisseurs of fish sauce. They are connoisseurs to the extreme of fish sauce, arrogant about fish sauce. Let’s ask them how many people here compliment other countries’ fish sauce? Where they hate to make fish sauce but leave out the sweet sugar and want to die, as sweet as “chè mam”; where they criticize making fish sauce that is mixed and lacks sophistication; where they criticize making fish sauce lacking hearing, not fragrant… So, when people from other countries eat fish sauce, it’s delicious. As for some brothers and sisters from Ca Mau who eat fish sauce from other countries, there are probably not many people who praise it, even if it is for perfunctory praise. They can’t even eat local fish sauce. That’s what life is like! What about them? In order to have a delicious fish sauce hot pot, chefs from U Minh will immediately say they need butterfly sauce. There are hundreds of kinds of fish sauce here, but to make the hot pot ingredients, it must be the right butterfly fish. Bring the pot of water to a boil and then add the fish sauce, gently stir, each fiber of the fish dissolves quickly with the water. After being transformed in a pot of boiling water, the choking fish sauce will immediately smell, and then report the smell of a hot, hot smell. U Minh people often tell each other to go through any house to cook a hot pot of fish sauce but do not hear the smell coming out of the street, please stop by and advise the owner to throw away the hot pot. Fish fish sauce, after cooking the meat, remove the bones, then add spices, minced lemongrass… Depending on experience and skill, each chef has his own seasoning. Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION I can’t eat and then put my chopsticks away Finished the most important part is the hot pot. Go to the preparation of hot pot ingredients. U Minh people often dip hot pot with wild eel, wild snakehead fish, wild perch, snails…, products from wild fish are tough, sweet and fragrant. Everything just now will be less delicious, lacking in color if there is no plate (Ca Mau people call it a plate) of fresh cotton and vegetables that have just been picked up from the edge of the forest. To dip the hot pot, the U Minh people will break the buds, water lily, water spinach, bitter vegetables, pumpkin flowers, chopsticks, crab claws, longan buds, okra, eggplants, braised coriander … there are about a dozen types. cotton, vegetables or something on a plate. It has both sour, acrid, bitter, fleshy, aromatic, slippery or rough taste. A fragrant hot pot next to a plate of colorful vegetables. Some people will feel sorry because cotton and vegetables are so beautiful, they can’t eat. But once you’ve eaten, you can’t put your chopsticks away. If you eat hot pot with fish sauce with U Minh forest vegetables without branches, don’t say eat hot pot with fish sauce. Just understood, no matter how chaotic the work in the city is, Phan also has the motivation to cross hundreds of kilometers back to the forest. Surely his homeland is not only the vast economic forests. But that place also has snakehead fish catching fishing, panting perch, eel about to turn into a weasel, with a group of green trees on the edge of the forest, with freshly opened fish sauce… for hot pot with fish sauce and wild vegetables. Eaten with the subconscious, it is certainly the best hot pot in the world. Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION

Around the time from February to October of the lunar calendar, Quynh Luu fish grilling households work continuously because this time the fish is in season. Every time the ship docks, people buy tons of fish of all kinds to freeze and then bake to sell gradually throughout the year. These markets are located close to the marina, the gathering point for boats returning from each trip to the sea. Returned fish are preliminarily processed to remove the intestines, scrape off the scales, cut off the tail ends and unnecessary parts. Then rinse several times with water to remove dirt. People got up early to catch the boat and choose the freshest fish. For small fish such as grouper, herring, catfish, etc., leave whole. As for large fish such as birds, mackerel, scad, … are often slit on one side of the body or cut into thin pieces to cook faster. Fish are arranged on the iron grid to prepare for grilling. Ms. Nguyen Thi Lan from Tien Thuy commune said: “Fresh grilled fish will be delicious and preserved for a long time when transported, but the price is often twice as high as when it has not been processed. A batch of fish is grilled on a charcoal grill for a period of 10-15 minutes. Besides, the charcoal must be continuously red, so that the grilled fish still retains its freshness, aroma and sweetness. If the coal is simmered, the ashes of many fish will take longer to cook and do not retain their inherent sweetness. Experience in order to have a catch of freshly cooked fish that still retains its fresh and delicious taste. Among grilled fish, mackerel is the most valuable specialty today (250,000 – 270,000 VND/kg). Grilled fish is put on a tray for traders to import fish to the market to sell, the rest will be packed and transported to the southern provinces for consumption, with a volume of tons of fish per day. Currently, grilled orange fish is priced at 70,000 – 80,000 VND/kg; Spotted fish, tilapia are priced at 60,000 VND/kg; Grilled herring costs 35,000 VND/kg. Quynh Luu currently has nearly 50 households doing grilled fish, with more than 100 workers concentrated in the communes of Quynh Nghia, Tien Thuy, Quynh Tho, Son Hai… From baking fish, each household has an income of about 3 – 4 million VND/day, of which hired workers are paid 150,000 – 200.000 VND/person/day. On average, people earn tens of millions of dong per month.

Fish balls of some large fish such as fried fish, sturgeon, groundnut, sugar fish, etc. are high-grade food and used as medicine. Used for people with gonorrhea, bloody stools : Fish ball 30g, white sugar 60g. Processed fish balls, sugar dissolved in water, both boiled in water until cooked. Eat once a day, continuously for 7-10 days. Used for women with leukoplakia, menorrhagia, menstrual irregularities: Processed fish balls 150g toasted to golden brown, finely powdered, 15-30g each time, mixed with 2 chicken eggs, steamed or fried. When eating, drink with warm water mixed with a little alcohol. Use 5 – 7 days Used for women with low back pain, white blood, poor appetite due to kidney failure: Fish ball 50g, sticky rice 50g. Fish balls are washed, soaked in ginger water mixed with alcohol, chopped, cooked with porridge, and added spices. Complementary kidney: Fish ball 30g, goji berry 30g, rice 50g. Cook porridge, use 15-30 days. Supplementing kidney, nourishing blood, sedating: Fish ball 30g, longan 30g, lotus seed 30g, rice 50g. Cook porridge. Fish ball cooked with lotus seed porridge, big apple goji berry (fish ball cooked with five flavors) has the effect of nourishing the kidneys, nourishing blood, and sedating. Helpful kidney supplement : 30g fish ball, 20g three sizes, 10g multiplier benefits, 10g goji berries, 2g birth, 3 big apples. Shredded big apple, add water, all stew for 3 hours. Eat during the day. Useful kidney supplement: 60g fish ball, 60g pecans, 20g sa lily, 3 big apples, 2g ginger. Shredded big apple, put it in a cloth bag, add water, and stew for 3 hours. Eat during the day. Intentional kidney supplement- Cure kidney damage, back pain, dizziness: 30g fish ball, 10g multiplier, 15g lotus root, 5 slices ginger, 60g lean pork. Add water, simmer, add spices. Eat during the day. Replenish spleen and kidney, treat back pain: Fish ball 10g, chicken breast bone, 0.5kg chicken head, neck or leg, 200g crab meat, 2 eggs, 100g tapioca starch, seasoning seeds, onion, coriander, pepper powder. Stew chicken bones with about 2.5 liters of water, then filter the bones, add seasoning seeds to the broth to taste. Soaked fish balls, drained, diced. Crab meat mixed with onion, little pepper powder and oil, stir well. Place fish balls and crab meat in a pot of broth, cook thoroughly. Mix tapioca flour with a little cold water into the soup, stir well, bring to a boil. Beat eggs, pour into soup, stir well. Pour soup into bowls, sprinkle with finely chopped coriander and pepper. Serve hot, make an appetizer soup. Fish ball soup with crab meat as an appetizer. Effect of kidney spleen and back pain treatment. Cure spermatozoa, spermatozoa, hemorrhoids, hemorrhoids, gonorrhea, bloody stools Fish balls 50g, 3 sausages, 1 bell pepper, green onions, 1/3 tbsp white wine, 1 bulb garlic and spices. Fish ball washed, soaked in ginger and wine, squeezed juice into pieces; sausage, sliced ​​chili; Wash and cut onions short. Fried fish ball golden, take out to dry. Garlic is smashed, chopped, non-aromatic, fried in sausages, added cashews, chili and cinnamon apricot wine, seasoned seeds to taste, fried fish balls, onions on the island quickly, turn off the stove. Appetizers, kidney function. Taboo: People with digestive disorders, diarrhea, low phlegm should not use. Note: Choose an opaque white or light yellow fish ball, dry, with a characteristic crunchy hardness. Avoid buying dark yellow, wet, moldy or strong fishy smell. Do not buy a lot to reserve because fish balls are easy to mold. When processing, wash, soak fish balls in ginger water mixed with a little white wine to remove the fishy smell.

Shirako is the common name of a Japanese specialty dish made from the sperm sacs of cod and some other marine fish. In other words, it is the male fish testicle. Usually served with rice or eaten separately in a deep-fried way, shirako is really popular in Japan. Especially Japanese men, with the belief that “you can eat whatever you eat”, they love this dish from fish testicles with soft texture and mild fatty flavor with a hint of the sea. There are many people who are averse to this Japanese specialty dish and the initial feeling when tasting a piece of shiroka will certainly be a bit creepy, but after that, most people will be conquered by the unique taste of shiroka. instant food. According to many culinary experts, the taste and texture of shirako resembles melted cream cheese. Many people who are used to eating shirako will choose to eat it raw, with green onions and lemon, and dipping sauce. The taste is soft like butter, a bit fishy and salty but not too thick, this dish attracts right from the first bite. However, for many newcomers who want to enjoy this specialty dish, this is not an ideal choice. Should choose shirako added to soups and some other dishes or cooked with kimchi mushrooms, radish. Thus, the light fishy taste of shirako will help the dishes have more emphasis and uniqueness. The ingredients commonly used by the Japanese for this dish are the testicles of cod and puffer fish. In particular, cod testicles are the most popular because the taste of this fish makes the dish more complete. Puffer fish was also chosen because it is an easy fish to find and is popular in Japan. Another small note is that if you want to enjoy this dish with the most perfect taste, choose the winter time, around December. At this time, the cod and puffer fish come to the breeding period, so the quality of the crystal is high. Complete is also better.

At nearly 11 pm, inside the “mangrove forest” near Hung Vuong Bridge (Phan Thiet City) there was still a flash of flashlight. Everyone here is familiar with the image of a lonely man rowing a basket boat, pulling a net in the night. Every day, Mr. Tran Van Phuong regularly casts nets to catch shrimp and fish in this mangrove flora. In the afternoon, taking advantage of the big water, Mr. Phuong dropped more than 50 nets, waiting for a bountiful evening. At night, the sound of frogs intermingled with the buzzing sound of mosquitoes. “If there is no incense, the mosquitoes will cover your face”, said Mr. Phuong while pushing the oars and bringing the basket into the deep creek. Making a living in the “mangrove” Mr. Tran Van Phuong (53 years old, Phu Hai ward) was born and raised in Phan Thiet. He has witnessed the rapid change of the city in the past few years. In his youth, Mr. Phuong followed the boat to the sea. At one point he gathered enough capital to build his own boat. However, later, he was not strong enough, fishing less and less, so this fisherman sold the boat and returned with a basket on the river. Over the past 10 years, Mr. Phuong and his basket boat have been visiting every corner of the mangrove flora. Every day, he gets a few pounds of crabs, fish, and shrimps… He brings them all to the market and sells them for about 300,000-500,000 VND. The 53-year-old man worked hard to remove some fish from the net. Late at night, the space is quieter, only the sound of the nets being pulled up. “Every day, it is 3-4 am to come back, in time for the housewife to bring shrimp and fish to the market to sell,” Mr. Phuong said. The basket boat and the other pile of nets are the means by which Mr. Phuong makes a living and feeds his two school-age children. For a coastal resident like Mr. Phuong, the basket is associated with a lifetime. The next morning, he returned to the work of washing, washing and arranging the nets to take advantage of 15:00 to go to the “forest” to drop the nets. Mr. Phuong recalls that in the past, this “forest” was just a shrimp pond, a salt marsh, after many people failed to do business, they left it. Over time, mangroves and cork trees grow thicker and taller. For nearly 20 years, this place has formed a green “mangrove forest” surrounded by Cau Ke river. From there, birds and storks fly home. In the early morning of the end of April, taking advantage of the water in the river along the “forest” to almost dry up, Mr. Truong Van Ty (Thanh Hai ward) and some fishermen in the area brought tools to find snails. Tying a series of plastic basins to his body, Mr. Ty waded into the river, using a homemade net to pull the brass to be the surface of the water. Continuously like that for about 2-3 hours, the plastic bowls are full of small and long snails. Every year, from about after Tet to the end of the third lunar month, people around Cau Ke River take advantage of raking snails. Snail is an aquatic species with long body, pointed tail, living in brackish coastal waters. In the past few years, they have been bought by many lobster farms as food for shrimp. The closer to noon, the bigger the tide, the water in the middle of the river rose above the head, that’s when Mr. Ty finished his work of scratching snails. On average, Mr. Ty rakes 7-8 sacks of snails every day. “This job is also easy, every 3 hours of continuous work also earns 700,000-800,000 VND for snails,” said Mr. Ty. Like Mr. Phuong, Mr. Truong Van Ty is one of many workers in Phan Thiet who live on this “mangrove”. Retain the entire submerged flora Many people in Phan Thiet city shared that when the Hung Vuong road (the route connecting the center of Phan Thiet city with Mui Ne tourist area) was widened, the new “mangrove forest” was revealed and known to many people. This wetland flora is surrounded by Cau Ke river, located in 3 wards of Phu Thuy, Phu Hai and Thanh Hai, creating a green patch and a unique ecosystem in the heart of Phan Thiet city. The “mangrove” area, also known as project area 5 (Hung Vuong Park), covers an area of ​​more than 32 hectares, which was planned as a park, green tree and sports area. However, in 2009, this place was adjusted to the planning, about 12 hectares used to build residential areas, trade and services, traffic and the park part is about 20 hectares. The separation of 12 hectares for residential, commercial and service areas for the province to organize land auctions for money to build the park. After the inspection trip in April 2021, Binh Thuan Provincial Party Secretary Duong Van An said that it is necessary to keep the entire area of ​​this wetland with regenerated trees as a green park, developing a special ecosystem. this, keep the green lung for Phan Thiet city. Share with Zing Secretary Duong Van An said that the land fund to develop residential areas or commercial services in Phan Thiet City is still very much, it is possible to organize land auctions in other places. “Many places people spend money to plant more mangroves, while here there is a rare population of regenerative wetland plants that need to be kept. If you build a residential area here, Phan Thiet will lose it. part of the flooded ecological zone cannot be regenerated,” said Mr. An. “The Standing Committee of the Provincial Party Committee has concluded and assigned the Provincial People’s Committee to study and propose solutions to protect and develop the wetland ecosystem in this land, and report to the Provincial People’s Council to adjust the planning in the direction of retaining all this land to make ecological park and some suitable public works”, Party Secretary Duong Van An added. That means no more “cutting” of land for residential areas. According to Mr. Duong Van An, the province will renovate this place into a flooded ecological park, based on the existing space and population of trees, creeks and lakes. “The outside of the canal will be built embankments to protect, prevent erosion, landslides, create pedestrian and bicycle paths around the area. Inside, the creeks connect to the flood drainage channel to get water and create conditions. For aquatic species to develop, it is possible to build a pedestrian bridge system, create a walkway under the trees for people to walk, exercise… or build mounds of land for young people to come and live activities. picnic”, Mr. An said about the idea of ​​preserving and developing a population of submerged plants in the heart of Phan Thiet.

Mr. Nguyen Van Hai (living in Cai Nuoc district, Ca Mau) said that his family has nearly 2 hectares of extensive shrimp farming land. “Before that, when I came to the water of the square (full moon or thirty), I set a trap to catch tens of kilograms of wild goby fish, which was normal. But, now it is no longer,” Mr. Goby fish has soft and sweet meat, so when processed into dishes such as: grilled with salt and pepper, dried, cooked with sour soup, etc., it is usually very delicious. In particular, it is impossible not to mention the dried goby dish, which is one of the favorite dishes indispensable in the family meals of many households on Tet holidays. Facing the needs of the market, many households in Ca Mau have chosen the goby fish farming model to develop their economy and bring about unexpected results. People’s lives have gradually improved and become quite rich. Witnessing the scene of people using mouse tails to catch goby fish, many people coming to Ca Mau couldn’t help but admire and enjoy. Ca Mau farmers use “rat tail” to harvest goby fish in ponds Mr. Nguyen Van Dao (41 years old, living in Cai Nuoc district) said he has been working with goby fish farming for more than 5 years. “Around July every year, I buy goby fry from Ngoc Hien (Ca Mau) for stocking. After the care period, by December of the lunar calendar, the fish reached the weight above or below 40 fish/kg, then started to be harvested. Farmed goby fish is the same as in the wild, when it comes to square water, it is normal to run several dozen kilograms, “Dao said. Goby fish after being harvested by “rat tail” is brought into the nets waiting for traders to come and buy. With two ponds of goby, the last crop has helped Mr. Dao earn a profit of over 100 million dong after deducting all costs. To catch goby fish, people often hire workers to pull or place rat tails to sell them gradually. “In the last goby case, I saved millions of dong because I didn’t have to hire someone to pull but used a mouse’s tail to catch fish. Harvested in a rolling pattern, so I can sell at a high price and even have traders come to my house to buy it,” said Nguyen Kieu Tien excitedly. Traders come to the pond to buy and use the profit shell to transport it Currently, commercial goby fish (30-40 fish/kg) is bought by traders coming to the pond with prices ranging from around 75,000 VND/kg (depending on the type).

Dong Chau fish sauce production area outside Xuan Phuong village, Thach Kim commune is very clean. “From 1991 to present, Dong Chau fish sauce is known by many people for its rich and delicious taste. However, the product is only around in the province but has not been able to reach major markets,” said Director of Dong Chau Cua Sot Seafood Export and Processing Cooperative, Luu Thi Chau. “There are many ingredients to produce fish sauce, but anchovies (striped anchovies) are still the first choice because of their high nutritional content, delicious taste, and relatively “soft” price. However, this material is only purchased within 24 hours from the time the fish is caught. If beyond that time period, selling cheap Dong Chau establishments will not buy because they cannot produce good fish sauce “- the director of the cooperative added. The members of the cooperative open the jar lid and prepare to stir the soaked ingredients Brass anchovies usually appear from June to December every year, quite abundantly in Ha Tinh waters with the selling price of 20 million VND/ton, so it is very convenient for Dong Chau to produce in large quantities. However, to be able to produce delicious and quality fish sauce bottles and create a brand, the cooperative workers must carefully select fresh, delicious fish that have not been iced, use clean salt and sufficient dosage. After washing with sea water to dry, anchovies are marinated at the ratio of 4 quintals of fish/1 quintal of salt and 2 kg of hearing (brown rice with golden brown) and then incubated in jars. One month after marinating, the producer opens the jar lid and then uses a tool to stir it from top to bottom. Then every 5-7 days, continue to stir to ensure the fish is cooked evenly. After 18 months, each jar containing 250 kg produces “oven” of 70-80 liters of grade 1 fish sauce with the selling price of 120,000 VND/liter. After harvesting, grade 1 fish sauce continues to be salted, soaked, and stirred 2 to 4 times in a period of 1 month, the producer collects about 40 liters of type 2 fish sauce (selling price 60,000 VND / month). liters) and 30 liters of fish sauce grade 3 (30,000 VND/liter). The “secret” to creating delicious, pure fish sauce drops is to use the traditional method of salting fish sauce on the basis of making the most of the sun. Also thanks to many years of experience in traditional craft, Dong Chau fish sauce attracts consumers thanks to the factors of color, protein and characteristic taste. However, in order to produce high-quality brands, not everyone understands the hardships of this profession. Workers do not have a day off, often have to work under the hot sun of the sea, because the sun is good, the fish sauce is delicious. Not only the taste, but the yellow color of Dong Chau fish sauce also “scores” the product Known for its delicious and rich fish sauce, no preservatives are used, so the products of Dong Chau Cua Sot Cooperative are ordered by many foreign customers. After 18 months (May 2019) investing in “improvement”, with a total capital of 500 million VND, renting the premises, paving the cement floor, building the campus, buying 100 porcelain pots (jars), buying production materials packaging, labels… Dong Chau fish sauce has achieved 3-star OCOP product brand on December 17, 2020. Thanks to OCOP branded products, after a short period of time, production output increased from 200, 300 liters/month to 500, 700 liters/month. In particular, on the occasion of the Lunar New Year 2021, the cooperative consumed more than 1,200 liters. So far, Dong Chau fish sauce brand has produced and consumed there. Dong Chau is favored by small traders in major domestic markets such as Hanoi, Nghe An, Thanh Hoa, Ba Ria – Vung Tau, etc. Dong Chau fish sauce is packaged in glass bottles and plastic cans with beautiful designs. According to Mr. Vo Ta Binh – Head of the Department of Agriculture and Rural Development of Loc Ha district, due to the rich experience in making traditional fish sauce, it has been invested in “improvement”, so the Dong Chau brand has attracted a lot of domestic customers. In particular, the cooperative also creates stable jobs for 7 people with an income of 5 – 6 million VND/person/month. “From the initial success, in the coming time, the cooperative wants to continue to invest in expanding production to increase the capacity to 1,500, 2,000 liters/month. However, the most difficult thing at the moment is the lack of production space. Therefore, if the functional departments of Loc Ha district create favorable conditions to help, the cooperative will embark on realizing the set plan,” added Ms. Luu Thi Chau – Director of the cooperative.

Whether you pursue feminine style or personality, your wardrobe should always have at least 1 pair of jeans. Because this is not only an easy-to-wear and easy-to-match item, but also never out of date. You can wear jeans to work, go out or go to school… as long as you choose the right style of pants for the situation. And with a variety of shapes, this classic can also be suitable for all shapes, helping you to show off your ugly face. It seems to be an easy item, but for the editor of the prestigious website Who What Wear, they are always “wary” about choosing shoes when combined with jeans. Because not every shoe, every shoe can help elevate the style. Accordingly, below are the notes that you should refer to. 1. Long baggy jeans should not be worn with mule/shoes Baggy pants are comfortable and stylish, but lack softness. If worn with mule shoes or flat sole items, it is difficult for women to become eye-catching. In addition, with the shape of long pants, the requisition of shoes without heels will make the legs short and “drown” the unfortunate figure. Same shape of jeans, but when changing mule shoes to thin strap heels, the height “cheat” effect is clearly shown. Besides, this way of mixing and matching also helps women look more stylish. In case you don’t wear high heels, give preference to shoes with thin straps to make your legs look more elegant. In addition, you can roll up the hem of your pants to wear with strappy sandals, but should not be used when going to work or on occasions that require an elegant style. 2. Ankle-length jeans should not be worn with high-heeled boots With jeans hanging above the ankle, wearing boots is not an ideal choice. Because if you have a modest height, this combo will make your legs segmented and short. Meanwhile, if you wear this type of jeans with flat sandals or high heels, your legs will not only be more airy but also look long. To make sure your figure is always tall and elegant when wearing low-rise jeans, you should prioritize high-heeled versions that do not cover the ankles. Thus, even if you wear flat shoes, your figure will not be drowned. Pointed-toe heels are also one of the items that are very suitable for mixing with jeans with ankle-length legs. Because this item both helps her show off her beautiful ankles and increases her height, creating a beauty for her appearance. 3. Long flared jeans should not be worn with sneakers The pair of flared jeans mixed with sneakers is not bad, but it is not beautiful or stylish. The reason is because the long jeans that sweep the ground and have a rather strange tube when mixed with flat shoes will make your legs become cramped and heavy, so your height will also be reduced to size 5. – 7 stools. Especially for the dwarf mushroom girl, this combo is the “crystal”. Instead of wearing sneakers, you can switch to close friends with pointed high heels to “cheat” the considerable length of your legs. This is also a choice to make the style of the ladies more fashionable and luxurious when wearing jeans to work or to meetings. If flared pants, ankle length skirts will “match” with high heels, when wearing flared jeans with ankle length, you can still make friends with sneakers. However, to help her legs look longer, she should prioritize choosing high-waisted pants and a simple mix match. 4. Flared jeans don’t go with knee-high boots Another rule to keep in mind when the classic pants model wants to wear over-the-knee boots is that she should only wear it with skinny jeans. Because jeans like flared tube, loose tube… when worn with knee-high boots, it will create sloppy folds, making the style drop heavily. In case you still want to wear boots when wearing comfortable pants, you should only mix with ankle boots. Meanwhile, if wearing long boots, women should prioritize choosing skinny jeans, leggings, tights or tailored trousers so that the pants are kept neatly inside the shoes. In addition, it should be noted that this arrangement is only suitable for girls who own elongated legs.

Barrel house in Phu Quoc. Phu Quoc fish sauce making has existed for a long time, and is a unique feature in the life of the people of Phu Quoc in particular and the life of the people of Kien Giang in general. Phu Quoc fish sauce making profession is associated with the formation and development of Phu Quoc from the time it was a remote island district to the brilliant first island city of Vietnam. In Decision No. 1730/QD-BVHTTDL issued on May 27, 2021, the Ministry of Culture, Sports and Tourism decided: “Included into the List of National Intangible Cultural Heritage: Traditional Crafts , Folk knowledge – Making fish sauce in Phu Quoc”. Decision on recognition of national intangible cultural heritage. Although there has been a contraction due to the rapid development of tourism, at present, Phu Quoc still has more than 100 fish sauce production facilities, mainly concentrated in Duong Dong and An Thoi, estimated output on 10 million liters/year. In Phu Quoc, there are families who make fish sauce from father to son and maintain their reputation from generation to generation. Fish sauce production facilities are called barrel houses. Phu Quoc fish sauce is famous for its high protein content, sweet taste, and the aroma of striped anchovy, a specialty only Phu Quoc has. The fishing season for striped anchovies is mainly from July to December every year. When the fish net has just been pulled up, it will be picked up with a racket, removed impurities and washed with sea water, then immediately mixed with salt with the ratio of 3 fish to 1 salt, then taken to the ship’s hold. This way of mixing fresh fish keeps the fish meat from decomposing, fish sauce has the highest protein content, and does not have a bad smell. Honoring the profession of making fish sauce adds to the cultural value of the island city of Phu Quoc. The standard brewing process of Phu Quoc fish sauce is 12 months. After that, the new fish sauce is drawn in order, initially the fish sauce has a protein content of over 30, followed by a long fish sauce with a protein level of over 20. After draining the protein in the chuop, all kinds of sauces. The fish sauce is mixed to have the highest protein content according to the natural method. According to Ms. Nguyen Thi Diep Mai – Deputy Director of Kien Giang Department of Culture, Sports and Tourism, Phu Quoc fish sauce making is the first national intangible cultural heritage of Kien Giang. In July 2020, Nam O fish sauce craft village in Da Nang was also recognized as a national intangible cultural heritage.

According to the people of Nhan Trach beach village (Bo Trach district, Quang Binh province), Nhan Trach personal market has existed for a long time and has its own characteristics of a coastal fishing village. Nhan Trach market only takes place within 3 hours, from 4 am to 7 am every day. Boats of fishermen in Nhan Trach sea village (Bo Trach district, Quang Binh province) docked at the start of the Nhan Trach market meeting. The boats of fishermen in Nhan Trach sea village (Bo Trach district, Quang Binh province) came to the shore carrying fresh seafood. Fresh scads are caught by the fishermen of Nhan Trach sea village and brought to the shore for the market. Fishermen transport fish from boats to Nhan Trach market. The scene of buying and selling fish takes place bustling in Nhan Trach market. Many small traders in the big markets of Quang Binh province such as Dong Hoi, Hoan Lao (Bo Trach district), Quan Hau (Quang Ninh district) … come to Nhan Trach market to buy and sell seafood. Ms. Nguyen Van (70 years old, in Nhan Trach commune, Bo Trach district, Quang Binh province) said: “I got up early and went to Nhan Trach market to buy fresh fish that fishermen had just caught. The fish is brought home and cooked immediately, so it is very delicious, salty and salty with the taste of the sea.” Fresh squids have just been caught by fishermen and brought to Nhan Trach market for sale. The fishermen of Nhan Trach sea village had a “sea fortune” season, brought them to Nhan Trach market, and were immediately purchased by traders.

Remove the pit fish from the net. On summer days, the sky is calm and the sea is calm. Although the journeys of the fishermen in my hometown are difficult, when they return to the shore, they are always full of laughter. On the ships docked, there are not only dried squid – an expensive export seafood – but also dried sea bass – a fragrant, delicious fish that is now very popular. Throughout the fishing ports and beaches in the communes of Binh Son district (Quang Ngai), hundreds of fishermen are very excited about the beginning of the fish season, while the price of this commodity is increasing. The people of the sea are happy because of the fish season. When the boat came ashore, far away from the motorbikes buying fish, carrying fish was busy. These days, coastal fishermen begin to exploit pit fish. This is a high-value seafood species that is exported to many countries. Starts sporadically after Tet, but from March to May is the time when the fish starts to be in season and is the most fat, fat and fragrant. According to the coastal seniors in Binh Chau commune, the fishing season is mainly from January to April of the lunar calendar because at this time the fish come back a lot. After the voyages to sea, the majority of the marine catch are usually pit fish with bright silver chalk, which is pleasing to the eye at first glance. Ho fish is very popular in foreign markets, so when it is exploited, traders also follow fishermen to go far to sea to buy and preserve on the spot. Hogfish is a special type of fish known as the sea fish with a dragon body because of its silvery sparkling appearance and fins running down its spine. Just like the fish in the sea, the fish in the open sea, the body is long and the body is flat, but black, the skin is covered by a thick, hard bone that runs from the head to the tail, looks very solid, the meat is lean, with little fat. than. The big one is about 1m long, the small one is about 50cm. They have a long body (average 60–90 cm), flattened on one side, with pointed teeth. Although it is a fierce fish, difficult to catch, but with high nutritional value, cobia is classified as a nutritious food for many people. The fish is very delicious when it is fresh and only those who directly practice at sea can enjoy it. Because before returning to the mainland, fish must be dried to ensure quality and keep for a long time. This year, the weather at the beginning of the year is favorable, the sea is calm, so the boats and boats are all hit by fish. Mr. Thanh, a fisherman in Binh Chau shared: “The fishermen usually go out to sea to catch fish from 3-4 am every day, then return to shore, every trip back to the sea is full of fish, so everyone is excited. “. At 4 a.m. every day, Binh Chau fishermen reach out to catch fish. They use a net 7 m wide, more than 300 m long, and drop it about 5 to 10 km from the coast. At 11 a.m., they reached the shore with a thick net and began to unload the fish. But seafaring is also very industrial, because only seasoned fishermen can see the flow of fish in action, in addition to the help of the locator and locator. According to local people, Ho fish often go in groups in the sea, at the beginning of the lunar year, they come to the shore. “This year, the weather is favorable at the beginning of the year, the sea is calm, so the boats and boats all hit fish holes, some people gain a few tens of kilograms, some people have a few hundred kilograms each trip,” said fisherman Nguyen Van Thinh. The fish meat is very delicious and is loved by many people. After collecting the net, the fish will be carefully removed, avoiding scratches, stored in a foam box with enough ice to ensure quality or temporarily dried on the boat. After that, the fish is transported from the sea to the mainland, a part is brought to the market to sell fresh, and part of the fish is salted for 2 days. Then let it dry in the sun to dry naturally. In the early morning, people have bought fresh pit fish from fishermen who went fishing in the sea. Ho fish is very popular in foreign markets, so when it is exploited, traders also follow fishermen to go far to sea to buy and preserve on the spot. Ho fish meat is very delicious, popular with many people, white hole fish for export currently has a high price of 70,000-75,000 VND/kg. Compared to previous years, the price of fish this year has increased. Sometimes through the large amount of catch, fresh fish cannot be consumed, the rest is transferred to dry by fishermen. Before being dried, the fish is washed in fresh water. After catching the fish, people will cut open the belly of the fish, clean it and strung it on bamboo strips about 5m long and then dry it. This stage is clean, the fish will be delicious to eat later and preserved for a long time. Dry fish pit. The fish head is the thickest place, so it will be spread out to let the sun shine in, helping to dry quickly. People in the coastal village often dry the fish by crossing a rope or pole to dry. After half a day of drying fish, people take the fish’s tail together to hang the fish head down, helping the fish to dry quickly and straight, convenient for packaging later. Although fresh fish brought back to dry, although it is laborious, it is very expensive to sell and gives a higher price than selling fresh fish. On average, 2kg of fresh halibut after drying in the sun, about 1kg of dried fish is obtained and sold for more than 120,000 VND. Under the sun over 37 degrees, the fish is dried for 8 consecutive days. The houses in these coastal villages all dry fish in season, from the front porch, on the pole to the fence, the long striped fish is brought out to dry.

As an endangered species in the wild, the import and trade of Asian arowanas in the US is illegal. But in other parts of the world, arowanas are a highly sought after luxury item and completely legal. They are prized by Yakuza gang members in Japan, business magnates in China, and fish collectors in Europe. A single primitive specimen can be more expensive than a Ferrari. From a swamp creature to a luxury item Asian Arowana. For centuries, Asian arowana has been a popular folk dish of Southeast Asians. Outside of local markets in Malaysia, this fish is neither widely traded nor favored. But everything changed in 1975. As wetland habitats in Southeast Asia decline, Asian arowanas begin to decline in numbers. CITES, a treaty restricting trade in endangered wildlife species, has classified the Asian arowana as threatened. This move aims to ban the trade of arowanas for commercial purposes. But according to Emily Voigt, who has spent nearly a decade delving into the story of the Asian arowana for her book, The Dragon Behind the Glass, “That official endorsement is completely counterproductive. It really turned the fish into a limited edition luxury item.” Smugglers in Malaysia began to smuggle Asian arowanas into Taiwan and Japan. In an effort to stop this illegal trade, CITIES has allowed farmers in Southeast Asia to legally breed, harvest and sell Asian arowanas. But again, everything went to a dead end. In the decades that followed, hundreds of arowana farms sprang up across Indonesia and Malaysia. It is noteworthy that these fish all disappeared from the wild. Today, the biggest market for Asian arowana is China. The fish has a “spirit” and the plastic surgery market for fish blooms Emily Voigt said: “It has become a mystical creature that is said to have the power to protect and help you make good business decisions, bringing wealth and prosperity. There are even stories of arowana jumping out of the tank as a warning of bad luck.” To keep their fish aesthetically pleasing, owners don’t mind spending money on “plastic surgery” to satisfy their hobby with eye lifts ($90), chin augmentation ( $60) and tail editing ($60). This belief has turned farm-raised Asian arowanas into an estimated $200 million/year global market. Huge income from trading arowana In the mid-1980s, a printing industry executive in Indonesia named Tris Tanoto quit his job and bought 12 Asian arowanas for $170. With the help of friends, Tanoto bought a small farm in East Jakarta, raising fish in a pond on the property. Experiencing many failures, to this day, Tanoto’s base of operations is one of at least 250 CITES-accredited Asian arowana farms across Southeast Asia. PT Munjul Prima Utama is one of Indonesia’s largest exporters of Asian arowana, especially “Super Red” – a crimson arowana that is very popular with the Chinese because they consider red to represent vitality and good luck. Each year, the company sells about 1,000 of the 7,000 Asian arowanas, generating about $3 million in annual sales. The average is $3,000/fish, but prices can fluctuate based on many factors such as color, origin, fin size and head shape… Tanoto sells 8 varieties of Asian arowana, with prices starting from 1,200 up to $5,500. Tanoto sold a “perfect” Super Red arowana to a Chinese man for $30,000. The extremely rare Asian Arowana can earn 10 times that amount. A Malaysian breeder specializing in albino Asian arowana once sold one of his arowanas for $300k. Instead of going directly to customers, many farms in Southeast Asia sell in bulk to dealers in other countries. Among these agents is David Carr, who runs Planet Arowana. With a passion for arowanas, David Carr moved to Malaysia and spent a year learning everything about this fish from local breeders. Carr says the process works like this: The lake has 20 arowanas (6 males, 14 females). Each female lays 10 to 80 eggs. Every 2-3 months harvest fry (called fingerlings). The fish are shipped to the UK and sold at 4-6 months of age for between $300 and $4k or more each. Carr sells his arowana to buyers around the world. In recent years, Carr said demand has expanded from Asia to the West.

Jack Heathcote turned the house into a giant aquarium Jack Heathcote, 47, of Nottingham, England has completely transformed his home with a network of nine super-sized aquariums, including one in a cellar, 2.1 meters deep. Jack does not have a TV set up in the house because he just likes to watch his fish swim. Jack can watch his pet fish swim for ‘hours’ instead of watching TV. The man said: “I can watch the fish swim, interact with them for hours. It’s so relaxing.” Jack first became interested in fish when he was 10 years old. His parents took him to visit an aquarium in Blackpool and he came home with a pet goldfish. 37 years later, Jack decided to spend a whopping £20,000 to convert his Nottingham home into a giant aquarium. Jack used three walls of the cellar to create a 4.2 meter x 3.6 meter tank, 2.1 meters deep and holds 18 cubic meters of water. The giant tank is home to 50 assorted fish he caught in a canal, and four giant mirror carp. There are two more tanks in the cellar, as well as other tanks in the living room, hallway, and shed. Upstairs, there are several tanks in Jack’s bedroom connected by a tunnel. Jack is extremely interested in his unusual house and pets. He said: “Fish are not like other animals because they are always moving. My friends think they are great. They often sit with me on the sofa to watch fish swim, just like other people like to watch TV. vi so”. For fish enthusiasts like Jack Heathcote, it will be very suitable for the portable fish bag product of a Japanese company. The Japanese company’s creation allows aquarium owners to comfortably take their pets out on the street. The ‘katsugyo bag’, a portable aquarium shaped like a long tube with a transparent center, has a handle, and a gauge that monitors the oxygen levels in the water. The company explains that: “You can take the fish away so it’s relatively easy to use. It can provide oxygen and maintain the water temperature the whole time you’re out.” Transparent design, the fish bag is really helpful to calm the fish’s anxiety, provide the fish with a safe, breathable and comfortable environment, suitable for small or medium fish.

Jack doesn’t own a TV because he likes to watch his school of fish swim. He said: “I could watch my fish swim for hours. It was so relaxing.” Jack said, the first time he was interested in fish was when he was 10 years old. His parents took him to visit an aquarium in Blackpool and came home with a goldfish. This man turned the house into a giant aquarium. After 37 years, Jack decided to spend £20,000 to convert his house in Nottingham into a giant aquarium. Jack used three walls of the cellar to create a 4.2 meter x 3.6 meter tank, 2.1 meters deep and holds 18 cubic meters of water. The giant aquarium is home to 50 assorted fish caught in a canal, and four giant mirror carp. There are two more tanks in the cellar, as well as other tanks in the living room, hallway, and shed. Upstairs, there are several tanks in Jack’s bedroom connected by a tunnel. Jack is extremely interested in his unusual house and pets. “They’re not like other animals because they’re always on the go,” he said. My friends also think the fish is great. They used to sit with me on the sofa to watch them, just like other people would watch TV.” Meanwhile, a Japanese company has created a portable aquarium – so Jack can go out and play with his favorite fish, if he likes. Accordingly, a company in Japan has created a bag that resembles a container of raw fish suitable for both pet owners who want to take their favorite fish for a walk and sashimi fans. super fresh… Known as the ‘katsugyo bag’, the portable aquarium is shaped like a long tube with a transparent center, handles, and a gauge that monitors oxygen levels in the water. If you are a big fish lover like Jack and you want to show your beloved pet fish a little bit of the outside world, you can too. The company explains that: “You can take the fish away so it’s relatively easy to use. It can provide oxygen and maintain the water temperature the whole time you’re out.” Transparent design, the fish bag is really helpful to calm the fish’s anxiety, provide the fish with a safe, breathable and comfortable environment, suitable for small or medium fish.

The hundred-year-old driftwood roots were “enchanted” by Mr. Nguyen Van Nghiep (43 years old, living in Cho Moi district, An Giang), sculpted into a unique collection in the West. In 2006, local people were raking fish when they picked up a beautiful driftwood log, Mr. Nghia said. Or believe it, he immediately went to the place to buy it to save, and since then passionately, diligently collecting this wood until now. According to the conjecture of many people, the driftwood that Mr. Nghia owns has been lying in the riverbed for hundreds of years. Driftwood stumps have been lying in the riverbed for hundreds of years After being salvaged, the driftwood stumps are created by craftsmen into wonderful works After 15 years of collecting, Mr. Nghia owns more than 3,000 m3 of driftwood. Among them, he chose the most beautiful and satisfactory wooden stumps and then hired workers from Hue and Nam Dinh to sculpt into nearly 40 works of art of “terrible” size. These works include: two sets of 12 animals, Buddha statue, rockery, 24.5m long painting, house full of driftwood, 3D painting table, set of tables and chairs… The sculptures are very lifelike. moving, soulful like being told stories of time. These works are being displayed at a tourist area in Cho Moi district. According to Mr. Nhi, it takes a lot of time and effort to carve works from driftwood because the sedimentary wood on the river bottom for hundreds of years is as hard as iron and stone. When processing, the saw blade is easy to blunt and difficult to shape. To complete nearly 40 works, the craftsmen took more than 5 years. “Driftwood is mostly big trees, several hundred years old. Due to many different impacts, the tree was buried in the riverbed for hundreds of years, causing the wood to disintegrate, leaving only the strong and hard core. Therefore, large monolithic driftwood is very rare and it is almost impossible to identify what kind of tree it is,” said Mr. Mr. Nghia added, depending on the shape of each piece of driftwood, the artisans will sculpt based on the natural shape of the tree. In particular, the beauty of driftwood is often hidden, so the creator must have a keen observation eye, rich associations to discover it. Buddha statue made from driftwood Unique works created from hundred-year-old driftwood Buddha statue set from driftwood 24.5 m long painting set from driftwood The lion’s head is delicately carved from driftwood In addition, he also collected 500 motorbikes with “four quarters” number plates bearing the 66 and 67 plates of the two provinces of An Giang and Dong Thap. This is considered one of the largest collection of beautiful marine cars in Vietnam today. Collection of cars with super beautiful license plates of Mr. Vac

Resources – 10 industrial chicken wings – 2 tablespoons salt – White wine, ginger, 1 lemon or vinegar. Preliminary treatment How to clean chicken wings: – Squeeze salt, lemon to clean chicken wings, wash. – Cut into 3 parts (disassemble). – Boil water, beat ginger with salt, then turn off the heat, drop the chicken wings in to blanch for clean. – Remove the wings to a squeeze basket with 1 tablespoon of white wine to drain to eliminate odors. How to make fried chicken wings with fish sauce Fish sauce: (You can make a lot and then divide it into small pieces to freeze, every time you want to eat something similar, bring it out and fry it for convenience) – 3 crushed garlic bulbs – 1 chopped chili – Ground pepper – 1 tablespoon sugar – 1 tablespoon oyster sauce – 3 tablespoons of filtered water – 1 tablespoon of pickled garlic vinegar – 1 tablespoon fish sauce – Cooking oil Making: Photo: La Thu Giang. Crushed garlic, sauteed until golden crispy with a little oil, took out the garlic in a bowl, kept a little oil in the pan, then put the ingredients for the fish sauce to boil, then let it simmer until you see it. The water is a bit thick compared to the beginning, turn off the stove. Fried chicken: Heat the fat, put the wing bowl first, then add the middle part of the wing and to the pointed end, so that the wings are cooked evenly. Fry until the color of the wings is fried, we fry the wings thoroughly so that the wings are crispy, fragrant and firm. Fried fish sauce: Method 1: Once the chicken is fried, put it in the sauce pan and cook it on low heat until the sauce is thick and delicious. This method is for those who want to eat the bold taste of fish sauce, chicken soaked in sauce. Method 2: When the chicken is finished, put it in the sauce pan (cooked and do not turn on the stove) and dip it back and forth until the sauce is enough to soak into the chicken and then take it out. This method is for those who have over-pressed salt during the initial preparation of chicken. This also makes the chicken pieces retain their crispy skin (if you’ve fried them thoroughly). After placing the chicken on a plate, use fried garlic in the step of making fish sauce sprinkled on top to eat together. Eating fried chicken with fish sauce with rice, sticky rice, and bread are all very delicious. You can make it ready to eat gradually, if stored in the refrigerator, take it out without heating or re-frying, still very delicious and firm meat.

The geographical area includes communes: Trung Thanh, Viet Lam, Quang Ngan, Minh Tan, Phu Linh, Phuong Tien, Thanh Thuy, Cao Bo, Thuong Son, Thuan Hoa (Vi Xuyen district), Duong Am, Yen Dinh, Minh Son, Lac Nong, Giap Trung, Yen Cuong, Yen Phu town (Bac Me district), Xuan Giang, Huong Son (Quang Binh district), Tien Kieu, Quang Minh, Viet Vinh, Viet Quang town (Bac Quang district) , Phuong Thien, Phuong Do, Ngoc Duong and Quang Trung wards (Ha Giang city). Sudden fish is a rare and precious fish, distributed naturally in the middle and upper reaches of major rivers in the Northern provinces such as Lo, Gam and Mien rivers. Sudden fish is one of the 5 “advance king” fish species because of its delicious meat quality. Currently, the fish has been listed in the Red Book of Urgent Protection, level V. This is a late-maturing species, after 10 years of rearing, the fish suddenly starts spawning, but the survival rate is low, only about from 30% to 40%. Faced with that situation, in order to protect precious genetic resources, Ha Giang Fisheries Center, with the help of Aquaculture Research Institute 1, has successfully implemented techniques for fish to spawn artificially and mid-term. center to become the first unit to master the technique of breeding and artificial reproduction of wild fish, thanks to that, Ha Giang takes the initiative in the source of seeds to develop the wild fish farming, and at the same time protects the precious genetic resources of Ha Giang natural fish. . In Ha Giang, fish is suddenly associated with the cultural life of the Tay ethnic group. The Tay people treasure and cherish the fish as valuable wealth, offering it to the heavens and the earth, their ancestors to pay their respects. With the traditional breeding method, Ha Giang suddenly fish is famous for its delicious taste and high nutritional value, so the price of wild fish in Ha Giang is also higher than in some other areas. Ha Giang sudden fish has been raised by the Tay people for a long time, so it is adapted to the water temperature in Ha Giang, the fish is healthy, the survival rate is high. Ha Giang suddenly has a dark gray color, black or gray-green back, fading towards the abdomen. Fish scales suddenly in Ha Giang hard, thick skin. The fish has been raised by the Tay people in Ha Giang for a long time, so the fish has adapted well to the environment here and has become an endemic species of Ha Giang. Over time from generation to generation, most people raising fish in Ha Giang suddenly still keep the extensive farming method, take advantage of locally available food sources, feed green food, mainly vegetables, Cassava leaves, chopped banana stem, can take advantage of duckweed. Therefore, for fish with a weight of 2 kg, it takes 3 years to raise the fish, the fish is slower to grow than other localities, so the quality of the fish suddenly has a firm, tough, delicious taste. The reputation of Ha Giang suddenly comes from a combination of natural factors, seed sources, and the care process. The tradition of raising wild fish and the customs of the Tay ethnic group in Ha Giang has created its own culture, attracting tourists to explore. Besides, the traditional cooking secret of the people has created dishes that customers from all over the world love and cannot forget.

Hearing the name feels dear, the trip “Going home” is the journey where we can directly release wild animals back to the primeval forest in Cuc Phuong National Park (Ninh Binh). When joining tour , visitors will cross the forest road, admire the pristine scenery and visit some points of the national park. One small note is that tour limited to 15 people at a time, so as not to affect the re-release. Photo: Cuc Phuong National Park. The individuals of wild animals that are released back into the forest can include birds, monkeys, reptiles, wildcats, civets… These are animals that have been captured and rescued from many animal trafficking and transportation cases. illegal wildlife. The program does not charge a service fee, we can contribute voluntary funds to support conservation activities of the national park. “We believe that anyone who witnesses the moment when wild animals are returned to nature, will have a good feeling with nature in general and with wildlife in particular, thereby stimulating to raise awareness and responsibility of each person in protecting wildlife” – Nguyen Van Chinh, Director of Cuc Phuong National Park shared. Boating to pick up trash, discovering Hoi An is different Young people always want to live fully every moment in new lands, both experience and leave their mark by participating in activities aimed at protecting the green planet and healthy environment. Accordingly, the Hoi An travel itinerary will be different and memorable when the teen joins tour rowing boats to pick up trash along the Hoai River area, from Cam Thanh commune to the city. Photo: Phuong Dien. Join tour , we will row the boat ourselves kayak and used a racket to pick up trash on a road about 8 km along Hoai River. To join this tour, foreign tourists have to pay a fee of 10 USD (about 230,000 VND), while domestic tourists are being completely free. Mr. Nguyen Van Long, director of a travel agency in Hoi An, took the lead in implementing tour This particular tour said, currently tours are held on weekends. Photo: Phuong Dien. “I want visitors to share with me to protect the environment of Hoi An, but I don’t think I will profit from this tour. The amount of 10 USD/foreign guest I collect, I use to buy sacks, rent a boat to collect garbage to destroy, hire staff to serve tourists…” – Mr. Long shared. Fly to Con Dao to protect sea turtles One of the travel experiences that many tourists love when coming to Con Dao is visiting Bay Canh Island and watching turtles lay eggs. However, not everyone knows, the most common species of sea turtle in Con Dao National Park – the vich – is currently listed in the Vietnam Red Book. Therefore, the Management Board of Con Dao National Park has coordinated with the International Union for Conservation of Nature IUCN to bring about efforts to protect this sea turtle. Photo: Khanh Tran. Becoming a volunteer of this program, you will be assigned to many small islands to perform tasks such as following the turtle’s footsteps to mark the egg nest or helping the mother turtle stuck in the roots to return to the sea safely. when crossing land, dig sand to collect eggs and bring them back to the hatchery, record the date of laying – the number of eggs… Not only rescue turtles, the volunteers also help the forest rangers welcome and serve tourists, clean up trash, clean the beach, draw pictures, design billboards to propagate environmental protection messages. environment, protecting nature, preserving sea turtles, contributing to embellishing the island’s space more vividly. Photo: IUCN. “On duty” to rescue turtles right on the beach, so the volunteers also have to get used to the limited use of electricity and water, the phone often loses signal. But what are those obstacles compared to these wonderful experiences, the pride that money can’t buy, right?

Two weeks ago, just as dawn broke over the Ganges, a riverside resident discovered several bodies drifting into the shallows of the river most sacred to Indians. Darsan Nishad – a 35-year-old man working for a local environmental program – pulled the eight bodies out of the water. He then tied these bodies with sacks to take them away to check the cause of death. Finally, the unfortunate victims will be cremated – according to Hindu rites. “We don’t know where these bodies come from. We didn’t even know if they had any diseases,” said Nishad, pointing to the area where he and his colleagues had to carry out this difficult task. Hindus make offerings to the sacred Ganges River after scattering the ashes of their loved ones. Hundreds of bodies were found floating or buried in the river in May. Photo: Washington Post. Saddened by the experience, Nishad shared his belief in the Ganges, which Hindus revere as a sacred river. According to Hindu beliefs, anyone who has bathed in the river will be cleansed of all sins. “The river has great spiritual significance to us. Indians believe that if you dip yourself in this water even once, you will be protected for life,” said Nishad, standing a few feet from the crematorium in the river. “For us, the river is the goddess,” said Nishad. This is just a small number of hundreds of other bodies floating or buried in sand along the length of the river in the context that India suffered the second worst consequences in the world because of the Covid-19 pandemic. after America. Worried fisherman The mystery surrounding the bodies remains unanswered. Authorities have not been able to find out how many people have Covid-19 among those bodies. Many believe that some families have opted for extreme measures – dropping the bodies of loved ones in the Ganges – because they cannot afford to cremate them. Before the second wave of Covid-19 “swallowed” India, the cremation rite cost only 70 USD. However, the number has now risen to more than $400 – almost six times higher – since the end of April. In Sujabad – a large community that depends on the Ganges for a living – many people are currently without work. The Covid-19 pandemic has caused the loss of jobs for river boaters carrying pilgrims and tourists. With bodies constantly dropping into the river causing pollution, local fishermen are worried about their catch and fish stocks being affected. For many people, the source of fish on the sacred river has been a way of life for a long time. The Indian crematorium burns day and night. Photo: New York Times. According to people here, the most prosperous business at this time is providing wood for the crematorium. As of May 23, India recorded more than 26.2 million cases of Covid-19 and more than 295,000 deaths. The number of new infections per day in India has recently decreased, but the average number of deaths in the past 7 days has remained high, above 4,000 people per day. The “tsunami” of Covid-19 has put the Indian economy on the brink of collapse. Like the bodies found in the Ganges – whether they died from coronavirus, heart attacks or old age – residents of communities like Sujabad are falling victim to this virus. Government gets involved Images of floating bodies prompted authorities to step in. Patrol ships are deployed across more than 2,400 kilometers of the Ganges River. State and local governments have established a network of free cremation sites – providing firewood and inviting priests to perform Masses for families who cannot afford it. Hundreds of such crematoriums have been opened across Varanasi, the holy city on the banks of the Ganges in Uttar Pradesh state, and home to a series of steps leading down to the Ganges (called ghats). Usually, Hindus will gather in large numbers at ghats to bathe, baptize their children and scatter the ashes of the dead. However, now the ghats are uninhabited, while the crematoriums operate continuously day and night. In downtown Varanasi, officials have set up a Covid-19 “command center”. Here, thousands of staff will take calls from residents, check on patients, order ambulances for those in need of hospitalization and arrange cremation services. A large screen hung on the wall continuously displays the latest information on the number of hospital beds, oxygen supply and the number of new infections. Government employees patrol the Ganges River. Photo: Washington Post. Share with Washington Post , cleric Satindra Kumar in Varanasi could not hide his fatigue after long days of performing funeral rites. “I have performed the funeral rite 15 times in the past two days, most of the dead are patients with corona virus. People who don’t die from the disease also come here,” Kumar said. “The pandemic is so devastating! Everyone is afraid and suffering. I cannot stop what is happening, but I will continue to pray. I hope that will bring peace to the relatives of the deceased.” Even the poor still have to celebrate However, in rural areas, there is no similar service for the family of someone who has died of Covid-19 or other causes. Despite the extra cost, many people still make trips to the ghats to pray for their loved ones in accordance with Hindu custom. They believe that even with the added economic burden on their shoulders, they still have to bear to follow the ancestral traditions. Journalist of Washington Post witnessed a group of peasants reach out to one of Varanasi’s oldest ghats to perform funerals for three loved ones. Cremation platforms along the riverside. Photo: Getty. They prepare offerings consisting of pellets and spices, wrapped in large leaves under the supervision of a Hindu priest. After the bodies of three loved ones were blessed, the men stepped off the ghats, floated their offerings in the river, and began scattering the ashes. After that, besides the cremation fee, the group also had to pay the ceremony money for the ceremony just now. They anxiously counted every penny they had accumulated, plus the costs of barbers, photographers and gifts. They do not hesitate to pay expensive expenses to fulfill their religious obligations at a time of uncertainty, fear of an invisible and deadly force. “For generations, villagers have come here to perform the last rites of life,” said Lakshmi Singh, a farmer in his 60s. Bringing the ashes of unclaimed Covid-19 victims to the Ganges River Indian volunteers collect ashes from crematoriums to organize funerals for Covid-19 victims in Haridwar city.

Fried fish is one of the special fish used to advance to the king. Fried fish live in fast-flowing waters in the upper reaches of the Red and Chay rivers on the borderland of Lao Cai province. Photo: Vietnamese people Fried fish is sold at the highest price (from 300,000 to 600,000 VND/kg) among river fish species in the market in Lao Cai city. However, the big ones from 5kg or more are not easy to buy. Photo: Vietnamese people There are large and strong sheep, some weighing up to a few dozen pounds, there is even a story that in the past, someone hunted giant fried fish weighing nearly a hundred kilograms. Photo: Vietnamese people The golden fried fish like turmeric looks very attractive, the meat is delicious and supple, so it is loved by many people. Fish can be used to make rolls, cook soup, braise bananas…or make hot pot. Photo: Vietnamese people Catfish in Nam Long village (Hang Chu commune, Bac Yen, Son La) is a rare species of fish, catfish-like body, as big as a knife handle. They live in creeks, rock holes at the source of clear, clean springs. As long as the water turns cloudy, this fish cannot live, so people here often call it super clean fish. Photo: Vietnamese people. This type of fish is famous for its delicious meat, enjoyed once and wanted twice, so they are hunted by many diners. Photo: Vietnamese people Sand chameleon is considered a specialty in the mountainous region of Quang Ngai, priced from 150,000-170,000 VND/kg. However, due to the small amount of fish caught, even with money, it is not easy to buy this specialty fish. Photo: Baoquangngai The size of an adult sandfish is just over half the size and the length of an adult little finger. Photo: Vietnamese people Catfish is very delicious, fragrant and chewy. Many people also bring sandstones as gifts. Photo: Vietnamese people Video: Fish at the fried statue. Source: VTV24

Implementation steps: -Bought bones to cut into pieces to eat. Then wash off the impurities and excess blood under the tap. -After washing the bones, prepare a large bowl, put the bones in. Add an appropriate amount of water and a teaspoon of salt. Use chopsticks to stir until the salt dissolves, then soak the bones for 30 minutes. When the soaking time is over, take it out and rinse it with water. It should be understood, if only soaking bones with water, it will make bones lose nutrients. If soaked in salt water, the bones not only clean the excess blood inside but also keep the nutrition. You can add more vegetables and fruits to stew together (Illustration image) After soaking, add the appropriate amount of water to the pot, bring to a boil over high heat. When the water boils, add the bones, add a few slices of ginger, boil again over low heat for about 1 hour. – Wait until the bones are soft, now you can have the vegetables you want to stew with. Cook for about 20 minutes, then add salt to taste. Seasoning with salt at this time will not make the broth cloudy like adding salt at the beginning of the stew. – Ripe fruits and vegetables, you can take them out and add onions or herbs and enjoy! Tieu Lam (Synthetic)

Crayfish usually live in bays and calm seas, can be caught in Khanh Hoa, Ninh Thuan, Binh Thuan, and Phu Yen. This fish grows slowly and catches very little, so it is always considered a rare specialty that is not easy to enjoy. The meat of the cod fish is very special, white like chicken, only the backbone and no bones. This fish is firm, not fishy, ​​sweet. The meat is not only tough but also fatty, so it is loved by many diners. Cabbage is often processed into many different delicious dishes such as grilled with salt and pepper, steamed, grilled, porridge, soup, deep fried… Due to the fact that the body of the cod fish is full of white meat, not fishy, ​​chewy and delicious like chicken, it is also known as saltwater chicken. Species in the fish family have the ability to secrete surfactants through their skin. This is a chemical defense mechanism. Because of its thick scales, small fins and tail, the boarfish swims slowly. The body of the fish is almost immobile, so the weight is placed on both the tail and the fins. Its swimming form is considered quite funny. One reason that bony fish is such a rare specialty is that it takes about 2.5 years to reach adult size. Overfishing is also making this species almost extinct in some localities.

Full, delicious fish vermicelli tray 1. Fried fish portion Ingredients: 1 kg of tilapia; 2 tablespoons deep fried rice flour; 1 teaspoon salt; 1 teaspoon of monosodium glutamate / monosodium glutamate; 1 teaspoon pepper; 1 small fresh turmeric (crushed with a little more juice squeezed to get the juice); 1 teaspoon garlic powder or pound 5 garlic cloves add a little juice to get the juice; 1 tsp ginger powder or 1 grated ginger root; 1 tablespoon of water and fat (the more fragrant, the more fragrant the fried onion fat will be). Making: – Clean fish, filter for meat, head and fish bones to separate. The boneless meat is dropped into a bowl of ice water, add 1 tablespoon of vinegared rice, soak for 10 minutes, then take it out and pat dry, paying attention to the black membrane that must be scraped off to remove fishy, ​​then cut into pieces about 10cm long. 4cm thick to eat. The choice of fish decides for an attractive and delicious dish. Choose fresh and delicious fish with telltale signs such as: Shiny color of fish scales, clear and slightly puffy eyes, bright red gills, light pressure near the belly to see firm flesh. – Crush 1 turmeric root to extract the juice, if there is no fresh turmeric, you can use turmeric powder, but fresh turmeric will be more delicious. Marinate fish with turmeric juice, 1 teaspoon of MSG, 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of ginger powder, 1 teaspoon of onion oil, squeeze well to infuse the fish with spices, marinate 15 minute. Next, squeeze 1/2 lemon to get the juice into the marinated fish, squeeze the fish pieces to infuse. Lemon helps fish hard when frying without breaking. – Put the fish pieces into a zip bag, pay attention to only pick up the fish, not add the seasoning to marinate the fish. Add 2 tablespoons of fried rice flour or tapioca flour, shake the bag well so that the flour sticks to the fish pieces. For 1 kg of fish meat, I only give 1.5-2 tablespoons of fried rice flour / tapioca, but I don’t give more. Crispy flour / tapioca will help the fish pieces when fried to stand, create crispness and keep the crispness for a long time, and at the same time make the fried fish very beautiful. However, adding a lot of flour will cause the fish to become mushy when it meets water and lose its taste as well as eat very well, reducing the taste of fish noodles. – Then deep fry in oil. Pay attention to the oil boiling over 150 degrees, drop the fish in to fry. Fry until golden brown, then take it out to absorb the oil and fry it a second time before eating, it will be crispy and delicious. 2. Processing broth Full of fish noodles with sweet broth Resources: 1 fish skeleton + fish head; 500g flying bones/tubule bones; 2.5 liters of water; 2 onions; 2 dried onions; 2 ginger root; 3-4 large tomatoes; 1/2 pineapple; Green onions, dill; Sour tamarind, cold rice or vinegar suddenly; Lemon, salt to wash fish bones to eliminate fishy smell; Seasoning: Fish sauce, salt, pepper, rock sugar, fish sauce; 1kg vermicelli noodles; Along the mosquito net or celery; Served with raw vegetables: lettuce, bananas, split water spinach… Making: – Boil a large pot of water, add 1 teaspoon of salted rice and 1 teaspoon of vinegared rice, put the bones in and boil over. Remove the bones, clean them, then boil them with 2.5 liters of water. Simmer for about 1 hour to get bone broth, pay attention to skim regularly. – Onion, ginger smashed, grilled fragrant. – Put the head and bones of the fish in the pot, put the lemon and salt in it and then wash it to remove the fishy smell, then wash it again. Put the pot of water on the stove until the water is just enough to cover the fish, put the fish bones in and boil them with onion, crushed ginger, pepper, and salt for 30 minutes. Then, remove the fish bones and grind them, filter to get the juice. – Dry the fish head, fry it until golden brown, absorb the oil, then put the fish head and fish bone filter into it and boil it with 2.5 liters of flying bone water. Total is about 3.5 liters of water. When simmering for 60 minutes, add fragrant grilled onions and ginger and take out the fish head, comb it back to make the broth very clear. – Tomato add areca pieces just eaten. Pineapple (pineapple) peeled off, cut into pieces. Put the cooking oil in the pan, fry the minced onion and garlic until fragrant, then add the tomatoes and pineapple into the pan and stir well. Then add the sautéed tomatoes and pineapple into the pot of bone broth. Season with fish sauce, salt, and sugar (optional) to suit your family’s taste. – Pick up sour tamarind into the pot or use vinegar, when it’s almost ready to eat. If you put it in early, the light scent of vinegar will disappear. 3. How to make fish cakes Attractive bowl of vermicelli – 1kg of mackerel fillet, remove the bones, scrape along the meat with a spoon, remove the skin, fishy blood and black membranes. The minced meat is mixed with 1 teaspoon of tapioca starch, 1 teaspoon of baking powder, 1 teaspoon of pepper, 1 teaspoon of onion powder, and 1 teaspoon of fish sauce. Put everything in a ziplock bag to mix the spices, then spread it out and put it in the freezer until it’s crushed, then you take it out, break it into small pieces, and put it in a blender. Then hit hard several times on a clean surface to increase the bond to make the fish cake tough. Finally, leave it in the refrigerator for 30 minutes, then bring it out into thin round pieces, before you can add a little more dill, cut it into small pieces. Fry the surface of the mackerel until golden brown, during the frying process, you need to pay attention to low heat so that the fish cake is cooked deep. 4. Longitudinal processing – Along the mosquito net stripping, cut bevels. Boil a pot of very salty boiling water, drop along the nets and boil for about 7 minutes and then take them out. Soak in ice water for 10 minutes, then squeeze out. 5. How to make dipping sauce Sweet and sour dipping sauce with flavors of ginger, garlic and chili Mix fish sauce, sugar, vinegar and filtered water in the ratio 1:1:1:3 – 3 tablespoons of fish sauce rice – 3 tablespoons of rice and sugar – 3 tablespoons of rice vinegar/lemon juice – 9 tablespoons of filtered rice water – 5 cloves of garlic – 1/2 small ginger – 3-4 dangerous chili – Finely chopped dill if you like Put garlic, ginger, chili seeds in the mortar and pound. Next, add water and sugar and stir. Then, add fish sauce and vinegar/lemon juice, cook until the sugar dissolves. Wait for the fish sauce to cool down, add garlic, ginger, chili, and finely chopped dill to float on top. If you don’t like it, don’t put it in. 6. Prepare vermicelli and mixed vermicelli It’s hard to resist this eye-catching ‘mixed’ fish vermicelli Resources – You can use 500g of vermicelli/red rice paper or vermicelli, both are delicious – The side dish can add spring rolls / spring rolls, seven-minute spring rolls, crispy fried beans, fish cakes, lolot rolls… – Served vegetables with water spinach, spinach, celery or chopped vegetables – Assorted herbs: Lettuce, mint, bean sprouts… – 50g roasted peanuts – 1 cup of onion – 3 apricot bean covers – Condiments: main noodles, fish sauce, sugar, soy sauce/soy sauce, vinegar, lemon, pepper, fresh chili Making – Tofu cut into square pieces, deep fried – Poached vermicelli with broth until cooked – Raw vegetables, washed and chopped – Bean sprouts, water spinach/vegetables need to be blanched – Roasted peanuts, peeled, pounded – Part of fish bone broth after boiling, scoop out a part to mix water. Then add tomatoes, vinegar suddenly to make fish noodle broth or accompanying broth. – Mix sweet and sour sauce: Mix in the ratio of 1 tablespoon rice/soy sauce: 1 tablespoon rice sugar: 1/2 teaspoon rice vinegar: 3 tablespoons broth. When eating, boil the water and mix it warm, then add chopped chili and pepper. Note that the mixing water will not be too salty and sour, the taste is more sweet. – Arrange the vermicelli in a bowl, add crispy fried fish, ear rolls, fried beans, lollies, roasted peanuts, fried onions on top and sprinkle with sweet and sour mix. – Ladle a bowl of hot broth, add water spinach, blanched sprouts, and raw vegetables to serve. Fish noodle part – Spicy fish vermicelli can be eaten with shrimp or with fried fat on the surface. Shrimps are cleaned, seasoned with a little salt and pepper, then cooked in boiling broth. – Raw vegetables pick up the roots, wash, soak in dilute salt water, take out and drain – Vegetables need to pick up old roots and leaves, wash and cut into bite-sized pieces. When eating blanched celery in a pot of broth until it is cooked again. – Drop the mosquito net into the pot with tomatoes – Green onions, dill, washed and chopped – Vermicelli blanched in boiling water and arranged on a plate – 2 cloves of minced garlic, sauteed, add 3 tablespoons of cooking oil and 2 tablespoons of dried chili rice to the pot – Boil hot vermicelli, arrange celery sticks or along the net, blanched shrimp, mackerel, deep fried fish, add a few pieces of tomato, sprinkle with onions, dill, scoop hot broth on top. – When eating, add hot chili, garlic, chili 7. Making pork rolls lố Ingredients: 300g bacon or minced/grilled crispy shoulder; 50g minced nape fat; 1 dried onion; 1 small onion head; Piper lolot; Salt, cooking oil, fish sauce, main noodles, pepper, onions Making – Dried onion, chopped onion head – Small or torn guise leaves, finely chopped, mixed with a mixture of meat and spices to taste – Marinate the meat with the dried onion, onion head, chopped bay leaves. Season with 1 teaspoon of fish sauce, 1 teaspoon of main noodles, 1/2 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of cooking oil and 1 teaspoon of potato starch/corn flour. – Wash the guava leaves, boil 1 pot of boiling water, add 1 teaspoon of salt, blanch the leaves for about 20 seconds, then soak them in ice cold water, take them out and drain. Then proceed to roll the meat, fold the 2 edges of the leaves like a spring roll – Turn on low heat, heat the cooking oil and then fry the patties until cooked on both sides So finished the mixed fish vermicelli and spicy fish vermicelli, put it all on the table and enjoy a cozy meal with loved ones.

Puffer fish is one of the poisonous fish and can take the life of diners. However, in Japan this fish is still popular. Photo: byFood. Even puffer fish is an expensive specialty that not everyone can afford to enjoy. Photo: Kokoro Media. In the puffer fish, the toxin-causing substance Tetrodotoxin is stronger than cyanide. The poison of the puffer fish can kill up to 30 people. After eating it for about 20 minutes, diners may experience symptoms such as nausea, dizziness, stomach pain, muscle paralysis, cardiac arrest. Photo: 8chan.se There are 120 species of puffer fish in the world. In Japan, the government has allowed restaurants to use 20/120 species of puffer fish to prepare dishes. Photo: Internet However, not all restaurants serve puffer fish. Only chefs who are certified by the Government can cook. Parts of fish after preliminary processing must also be destroyed. Photo: Internet Tiger puffer Takifugu rubripes is the most famous puffer fish dish in Japan. This type of fish is auctioned right at the fish market instead of selling it in bulk. Photo: Wiki. In the high season, this type of puffer fish can be up to 265 USD/kg (more than 6 million VND). Even the price of puffer fish is increasing day by day due to overfishing. Photo: Internet During processing, the fins and mouth of the fish are removed, followed by the skinning and handling of the internal organs. The non-poisonous fish meat is separated and after a few cuts, they become the famous sashimi. The dish has a delicate, fresh taste, completely different from other sashimi dishes, so despite the danger many diners still want to enjoy it. Video: Adding a Japanese retail giant to Vietnam. Source: VTV24

Braised cod fish on the fire. PHOTO: CAM THUU According to the residents along the riverside, in the past, the Ve River, the section through Hanh Thien commune, had a lot of fish and shrimp. In the rainy season, the fish goes to the field. Then, after the flood, the local and local trawlers came back to put the nets on stakes, and then two people holding a rope with many shells waded in the field. Pulled fish is brought to sell at the district market. As for the people in the area, when they go to store fish, they bring it back to the warehouse with ginger leaves to eat with rice, both delicious and warm. The riverside residents know by heart the experience of “shrimp walking in the twilight. Fish go to dawn”, so in the evening go to catch or at dawn go to put hooves on the river. The catfish, perch they brought to the market to sell, while the ditch fish, carp and river shrimp with long claws were brought to sell to the owner of the rice shop. After buying fish, the owner washes the fish with salt and then marinates it with fish sauce, pepper, onions, chili, garlic and especially fresh turmeric for about half an hour. Then, put the pan on, pour in the peanut oil to reduce. Then pour in the fish, cook the rim for a few tens of minutes and the fish is cooked. Braised cod is easy to make, but different in that it is marinated for the hunting fish and when the fish is cooked evenly, then seasoned with salt and fish sauce to taste so that when enjoying, you can feel the full flavor of the homeland. The fatty taste of fish, the bitter taste of fish intestines and the aroma of fresh pepper, onion and turmeric. Therefore, some diners after enjoying the fish dish ordered another bowl of rice. Many diners are too familiar with the famous braised cod fish here when entering the restaurant, they order one for each person to eat to their heart’s content. While having a meal, combining braised fish with vegetable soups, eggplant, and pickled vegetables is even more delicious. After eating, drink a bowl of fresh tea and then find an empty shop to choose a hammock to swing. The wind from the river, from the fields is like caressing the skin, dispelling the hot sun of the hot summer afternoon. And no appointment, but everyone remembers, when returning to Nghia Hanh, they all enjoy a meal with a country flavor, with braised cod fish at Chieu Anh restaurant.

Salmon salad. Thai ethnic fish salad is made from many different types of fish such as salmon, herring, sardines, carp, catfish… each type of fish will have its own flavor when processed into a salad, but in general they are all the same. gives people a feeling of freshness and coolness, especially in summer weather. An important part of deciding whether a fish salad is delicious or not is seasoning, fish salad has many ways of processing, but Thai ethnic fish salad is often processed into mixed fish salad. Mixed fish salad is usually selected fresh fish in clean water from 2kg or more, then stripped of the skin, carefully filtered the bones, do not let the fish meat come into contact with cold water, use white paper to cover the meat in a bucket of rice to absorb the fishy , dry the meat, and then slice it thinly. Then prepare the spices including: thinly sliced ​​forest banana flowers, soaked in water, coriander, herbs, basil, water basil, perilla, fresh chili, garlic leaves, garlic bulbs, crushed roasted peanuts, mac Khen, pangolin seeds, lemon, especially indispensable sour bamboo shoot juice. When the ingredients are ready, the processor uses a reasonable dose to mix the thinly sliced ​​fish with the prepared spices. With this method, the pieces of fish meat are mixed with banana flowers, plus the spices that create the strange aroma of sour water, the rich aroma of peanuts, and the spicy taste of chili peppers. Note, after mixing, you should use it immediately, avoid it for a long time, it will not be crispy, it will not be full of flavor. Mixed fish salad The fish salad of the Thai ethnic people who eat once, they want to enjoy it many more times, has become a special dish with a distinct culinary culture that is indispensable on the solemn trays, enjoyed by many people. Culinary experts and tourists appreciate and prefer.

When it comes to summer drinks, orange and lemongrass peach tea deserves first place. In a glass of cool water, you can enjoy all the flavors of tea, orange, lemongrass, plus the sweet and crunchy taste of peaches. Let’s start to beat the summer heat by making a delicious and crunchy fresh pot of soaked peaches – an indispensable ingredient for a cup of orange lemongrass peach tea. Resources: – Peaches: 1kg. To get a delicious pot of peaches, you should choose peaches that are just ripe, still hard. – Sugar: 300g- 500g sugar depending on how sweet you want. Made with apricot sugar (yellow sugar), the color of the soaked water will be more beautiful. – Lemon: 1/2 fruit for juice lấy – White salt: 50g – Filtered water: 800ml Making Step 1: Preliminary processing of peaches – Buy peaches, wash them thoroughly, remove the stalks. – Mix filtered water with a little salt, use a knife to separate the peaches into pieces along the areca-shaped fruits, soak them in a bowl of salt water. – After separating into pieces, begin to peel off the skin on the peach and then soak it in another bowl of diluted salt water so that the peaches don’t darken (you can peel them before separating but so the fruit will be very slippery and difficult to separate). Then take out the peaches to drain. Step 2: Processing – Take 1/2 of the sugar, add 1 cup of water for ginseng to face. North on the stove to boil until the sugar changes color of cockroach wings, then add all 800ml of filtered water and the remaining sugar to boil again. – Put peaches in a pot of sugar water, boil for about 3-5 minutes, then turn off the heat, add lemon juice and 2-3g of white salt to make the water cool and flavorful. If you like softer peaches, you can cook longer. When the peaches change color, take them out and immediately soak them in a bowl of ice water to prevent the peaches from becoming more ripe and soften the peaches. Keep the pot of sugar water just boiled peaches. – Take out the peaches, put them in a plastic bag or sealed box, and put them in the freezer for about 20-30 minutes. While waiting for the sugar water to cool, prepare a clean box to soak the peaches. – When the sugar water cools down, take the peaches out of the freezer and put them in a jar to soak in the sugar water. You can put the whole jar in the fridge. After 2 days, you can use this soaked peach to make tea or make your favorite dishes. – Want to keep the water soaked for a long time without scum, take out the peaches and boil the water again, let it cool and then soak it again, store it in the refrigerator to use it gradually. – The finished product is soaked in a beautiful yellow color, the water is a transparent cockroach color syrup with a sweet and cool taste. Peach pieces have a crunchy, sweet and sour taste that gently stimulates the taste buds. Refrigeration is the best way to preserve the flavor and crispiness of peaches. How to make peach orange lemongrass tea Resources: – Tea bag filter: 01 pack. (For the delicious taste of restaurant standards, please use peach tea bags) – Lemongrass: 02 plants – Pickled peaches: 2-3 pieces depending on preference – Orange: 1 fruit – Honey: 1 teaspoon Mixing: – Smash 1 lemongrass tree, cut into pieces. – Boil water to make tea, drop the lemongrass in and cook for the essential oil – Put tea bags in until you see enough tea, then drain the tea. – Squeeze orange juice into a cup of tea along with pickled peach syrup, teaspoon of honey. Add lemongrass and thinly sliced ​​orange slices for garnish. So you have a delicious, safe and very cool cup of peach orange lemongrass tea for a hot summer day. You can replace oranges with kumquats for a delicious cup of lemongrass peach tea. Good luck!

“For every layer of lemongrass, there is a layer of fish, bacon, green banana, chili, fresh pepper. Add stock, soy sauce, oyster sauce, salt and fish stock for 2 hours and then rest. When it’s almost time to eat, store it again. The water is almost dry, teacher u teach braised fish twice to be delicious. The piece of fish and bacon is only when eating the outer layer is dry and solid, but the bite is soft and the mouth is happy.” Reading the description of Ms. Trang, the food-loving women in the forum were all flustered by recalling the taste of childhood and homeland hidden in the taste of rustic dishes. “I don’t know if any of you sisters are like me, but fish braised with bananas, I prefer to eat bananas than fish, that’s all!”, Ms. Trang shared. Surely this is not only the hobby of each of Trang but also of the majority of women who are familiar with food. The banana pieces, when stocked with fish, are fully absorbed in the salty, sweet, and spicy flavors and add the fleshy, ringy taste of banana powder. Make sure that when you put a plate of braised fish with banana on the tray, the banana pieces are chosen first. Here is the secret to cooking fish with bananas Resources: Fish for stock: carp (perch, fish fruit) about 1kg; Green bananas: 4-5 fruits; Galangal: 1 small tuber; Ginger: 1 small branch; Dried onions: 2 bulbs; Fresh chili: 2-3 (depending on the spiciness); Bacon: 200-300 grams; Spices: seasoning seeds, soup powder, water or cooking oil, yellow apricot sugar, turmeric powder, delicious fish sauce Making: Step 1: Preliminarily cleaned fish, cut into bite-sized pieces Bacon just washed (can be blanched in boiling water), cut into bite-sized pieces. Step 2: Marinate bacon and fish with 3 teaspoons of soup powder, 2 teaspoons of seasoning powder, a little onion, minced galangal, turmeric, fish sauce. Let the fish infuse the spices for 30 minutes. Occasionally stir or shake the fish. Galangal, thinly sliced ​​ginger. Chili to the whole fruit or cut into small pieces (depending on the spiciness that adjusts). Step 3: How to beat the sugar: Put a little cooking oil in a pan, add 3-4 tablespoons of yellow apricot sugar, the sugar will turn yellow, turn off the stove, add a little white water to get the sugar water. Step 4: Wash green bananas, leave the green skin on the outside or remove the peel depending on your preference, cut the halves into bite-sized pieces. Step 5: Prepare a thick pot, the first layer of galangal, ginger to the bottom, followed by a layer of green bananas. After the fish is soaked in seasoning, place each piece on top of the banana layer, alternating with pieces of bacon. On the top layer, add a layer of bananas, put chili on top (if you like to eat more galangal, put a little more on top). Drizzle a few tablespoons of cooking oil or grease on top. Step 6: Pour the sugar water just won the pot of fish, add water to boil the fish, lower the heat and cook until the water runs out. Taste the seasoning again to taste but do not flip the fish, if the banana, meat, fish are not cooked but the fish pot has run out of water, add a little more water and simmer until the ingredients are soft and dry. . When the fish is close to being sprinkled with a few tablespoons of water or cooking oil on top to make the fish pot more beautiful and glossy. Turn off the stove to let the fish cool, when it’s time to eat, turn on the stove again for the fish to be hot and the water must be dry.

Illustration. Devil face fish (English name is Stonefish) also has many other names such as stonefish, lionfish … known as a fish with an extremely ugly appearance with very hard scales, looking rough, rough, the color is exactly like the dead coral reefs. This fish can only imagine its ugliness just by hearing the name. Devil face fish is classified as one of the most unique fish species, known as “the king of venom” on the ocean floor because it has extremely poisonous fin rays on its back. However, if you know how to cook, this fish becomes a super food and brings high nutritional value that many tourists are willing to spend up to tens of millions of dong to buy it. In China, this fish is also known as “Shitou Ngu” (fighting fish). They live in clean waters, delicious meat and very clean. This is also an easy fish to catch, just throw the net and there will be 1-2 fish that “automatically get into the basket”. The head of the devil face fish is much larger than the body, this fish is very common, they often live in ditches, rivers and streams. In those days, devil-faced fish were often used by Chinese rural people as food for… chickens and ducks. And at the present time, devil face fish has become an extremely luxurious dish. Illustration. Contrary to the unfriendly and extremely fierce appearance, the devil’s face fish meat is highly appreciated both for its deliciousness as well as for its nutritional level. Their meat is especially firm, chewy and naturally sweet. Moreover, this fish has also been studied by many leading experts and concluded that fish meat contains a lot of nutrients that are beneficial to human health as well as other fish species. Fish contains a large amount of omega 3, which helps the blood circulation process better, reduces the risk of cancer and cardiovascular diseases, and helps the skin to be more beautiful. In addition, devil face fish also contains a lot of calcium that helps in bone growth and regeneration. Although it looks terrible, the benefits that this fish brings to health are worth it for you to enjoy. In many famous tourist destinations, devil face fish only appear in the menus of seafood restaurants, but it is not easy to see. If the restaurant is lucky, you will have the opportunity to enjoy it, if not, visitors need to book in advance to be able to enjoy this delicious and attractive fish. Devil face fish with many attractive ways of processing To prepare this devil face fish dish is not easy at all. The first thing the chef will have to remove the rough skin on the outside of the fish head because its skin is tough and has many sharp fins, so this process needs to be done very carefully. The preliminary processing requires the chef to be meticulous and careful to keep the fish meat inside. Unlike many other fish species, the devil face fish requires a longer processing time because its meat has a certain firmness and toughness. Illustration. Grilled fish: Baking will help retain the full flavor of the dish as possible. If you travel to Nha Trang, travel to Phu Yen, travel to Binh Thuan and have the opportunity to enjoy this devil-faced fish dish but do not know how to choose the processing method, grilled fish will be a great choice. Visitors can freely create different dipping sauces to find the flavor they like best when enjoying this fish dish. Grilled fish with salt and pepper: It is also a grilled dish, but the devil’s face fish will be further modified to be grilled with chili salt, stimulating the taste of visitors and making you feel more appetizing. Grilled fish with salt and pepper has a fatty, juicy and chewy taste mixed with the spicy taste of chili salt that will surely make visitors fall in love with the first pieces of meat. Braised fish with curry bread: This way of processing devil fish is also chosen by many tourists when enjoying. The dish is seasoned according to professional recipes, making it more attractive than ever. Braised curry fish served with bread will definitely be a great choice for visitors to enjoy.

Fatty convex fish is a specialty that attracts many diners when coming to Phan Thiet. Quite like a stingray, it also has smooth skin, soft and fatty meat, a lot of crispy cartilage, but the fish is smaller in size. Convex fish can be processed into many delicious dishes, the most popular is steaming, drizzled with onion fat, called slurry. When eating, you will roll fish with rice paper, raw vegetables, sour star fruit, acrid banana, dipping sauce or sweet and sour fish sauce… Photo: Vietlifetj. In the waters of Phan Thiet, fresh herring is often used to roll spring rolls, instead of meat and shrimp filling of the usual spring rolls. Herring is fillet, boneless, chopped, marinated with spices, onions, peppers, then mixed with cassava, carrots, scallions… as filling, rolled up with thin rice paper, fried until crispy golden brown. Served with herring rolls, there are also spring rolls, spring rolls, boiled eggs, skin hearing, herbs, peanut fish sauce… Photo: Nguyentuyet0302. Phan Thiet can cake dishes usually have a plate of cake, a portion of fish sauce and food of their own choice. In particular, the ingredients served with banh can are quite attractive and rich, including minced mango, fat omelette, boiled egg, shumai, boiled pork skin, especially braised fish, usually fatty pangasius. service according to customer preferences. Photo: Wheretoeat.inphanthiet. From fish such as apricot, transparent, opaque, herring… the people of Phan Thiet have processed them into attractive and flavorful fish salads. The ingredients for fish salad are usually peanut sauce mixed with a paste, lots of garlic, chili, using delicious fish sauce. When eating, you will use thin rice paper to roll fish, herbs, minced mango, cucumber… Photo: Chocolate_2992. In Phan Thiet, fish cake soup is quite popular. Fish cake is made from fresh, chewy, sweet sea fish that can be steamed or fried. In addition to fish cakes, the bowl of banh chung also has lean fish, quail eggs, pork hoof… depending on each restaurant. Photo: Dbngoc__. Phan Thiet fish sauce is a famous specialty and has protected geographical indications. According to documents of the National Office of Intellectual Property, the main source of raw materials for making traditional Phan Thiet fish sauce are white chalk striped anchovies, charcoal striped anchovies, scads, small scads, etc. Binh Thuan sea area, for fish sauce products with bright colors and high protein content. Photo: Dinh Hoa. Phan Thiet has many delicious dry specialties, which are loved by tourists to buy as gifts. Dried yellow snapper is among them. The fresh yellow snapper is split with butterfly wings and then dried and dried, usually dried or seasoned with spices. You can use dried yellow snapper to bake, fry, rim, mix salads… Photo: Bach.hoa.ngu.