When it comes to Xi’an Small Wild Goose Pagoda, no one is unfamiliar. This dense eaves brick tower built in the first year of Emperor Jinglong in the middle of the Tang Dynasty, after more than 1,300 years, is still one of the most important landmarks in the city of Xi’an. In 2014, as the site of the “Silk Road” project, the Small Wild Goose Pagoda was included in the “World Heritage List”. Compared with its sister tower and the big wild goose pagoda, which is full of tourists, the small wild goose pagoda, which is open for free, seems to be more popular among Xi’an people. Classical gardens surround this thousand-year-old tower. The quiet environment and profound background always make many old Xi’an visits constantly. Starting from March 25, 2020, the Little Wild Goose Pagoda was temporarily closed due to landscape maintenance until it finally reopened on April 30 this year. After a lapse of a year, what has changed in the Little Wild Goose Pagoda after the renovation and upgrade? Hurry up and follow Xiao Yu’s lens to take a look! May 2021 Small Wild Goose Pagoda After learning about the reopening of the Little Wild Goose Pagoda, Xiao Yu quickly took the time to stroll around. The day I came was within a week, and I saw the sight of tourists queuing into the park when I arrived at the gate. It can be seen that the popularity of the Small Wild Goose Pagoda is still quite high. Change 1: To enter the park, you need to make an online appointment in advance and swipe your ID card to enter The Little Wild Goose Pagoda has always been open to tourists for free. Before the renovation and upgrading, you need to bring your ID card to the scenic window in exchange for tickets. Now book free tickets directly on Meituan and Dianping, and you can enter the park by swiping your ID card when you arrive. Personally, I feel that it is much more convenient. Although there are a lot of tourists in line, I still enter the scenic spot very quickly. At the same time, the ticket exchange window is still reserved to facilitate the entry of foreign tourists with passports and tourists with other documents such as household registration books and driver’s licenses. May 2021 Small Wild Goose Pagoda The fence in the picture above (picture 3) is the ticket gate of the original Little Wild Goose Pagoda. Now the entrance to the park is directly placed at the outermost antique gate building (Figure 2), which is equivalent to expanding the scope of the scenic spot. At the same time, the eastern part of the Little Wild Goose Pagoda, which originally belonged to the parking lot of the scenic spot, has also been closed to become part of the scenic spot. I went around and found that there were no other buildings, only large lawns, but it also expanded the scope of the scenic spot as a whole. Change 2: The classical garden becomes a large lawn, which one do you prefer? Everyone knows that the Little Wild Goose Pagoda was originally a tall tower in Jianfu Temple of the Tang Family Temple in the Tang Dynasty, but today, the temple no longer exists. The current Small Wild Goose Pagoda and Xi’an Museum are an overall 4A scenic spot, including the classical garden area and the Xi’an Museum. The classical garden area where the Small Wild Goose Pagoda is located still retains the classical central axis architectural layout. The central axis includes Baiyi Pavilion, Small Wild Goose Pagoda, Zangjing Pavilion, Daxiong Hall, Cishi Pavilion, Nanshan Gate and other ancient buildings in Ming and Qing Dynasties from north to south. There are two courtyards on the east and west sides. I came to visit the Little Wild Goose Pagoda this time, and all the indoor buildings were not open. These halls were originally the exhibition halls of the Silk Road culture and the history of the Small Wild Goose Pagoda, and they are still under repair. So the focus of the tour is on the outdoors. In my opinion, the biggest change in the entire Little Wild Goose Pagoda is the small courtyard on the east side. May 2019 Small Wild Goose Pagoda across the Cuiyuan May 2021 Small Wild Goose Pagoda across the Cuiyuan The small courtyard on the east side is called “Ge Cui Yuan”. It originally contained a stele pavilion with large and small stone steles and horse-locking stones. Now it has been renovated and turned into a closed corridor-shaped building. Because it is not open, I don’t know what it is inside. The yard was originally planted with peony, rose and other flowers of various colors. When I came in May of previous years, it was like a classical garden, very beautiful. Now the garden has become a lawn, and the style is completely different. Put two sets of photos from the same angle, taken in May 2019 and May 2021 respectively. Let’s see which style you prefer? May 2019 Small Wild Goose Pagoda across the Cuiyuan May 2021 Small Wild Goose Pagoda across the Cuiyuan Change three: add lounge bar and Changan ancient music performance In the courtyard on the west side opposite the Cuiyuan on the east side, there are two indoor buildings that have been closed. I came again this time and found that it has been changed to open. One was changed to a Chang’an ancient music performance, and visitors need to buy tickets to enter; one was changed to a gourmet lounge, where visitors under the pergola ordered drinks and rested. 2021 Little Wild Goose Pagoda West Courtyard Change four: missing red lanterns Although the interior buildings are not open this time, I still found some small changes in it during the tour. That is, there are no red lanterns hanging on the original building in the Little Wild Goose Pagoda. Perhaps it is to restore the quaint feeling of the ancient building itself? Still put two sets of photos with the same angle, you can see the changes. 2021 Little Goose Pagoda and Great Hall of Heroes 2019 Little Goose Pagoda and Great Hall of Heroes May 2021 Small Wild Goose Pagoda May 2019 Small Wild Goose Pagoda Speaking of so many changes in the Little Wild Goose Pagoda, in fact, the core landscape, the Little Wild Goose Pagoda, still stands tall and has not changed. As a typical work of the square brick tower in early my country, the Little Goose Pagoda can be said to be a precious artistic heritage of Buddhist architecture in the Tang Dynasty in my country. The legendary story about the “three shocks and three combinations” of the Little Wild Goose Pagoda has always been talked about by people. However, the Little Wild Goose Pagoda is still undergoing internal repairs, and it is not yet possible to climb the tower. May 2019 Small Wild Goose Pagoda The small wild goose pagoda scenic area in May is full of ancient trees and green trees. Take time to stroll around! May 2021 Small Wild Goose Pagoda Finally, I will talk about some useful travel information, friends who want to come can refer to: The Small Wild Goose Pagoda is located on Youyi West Road, South Gate, Xi’an, with convenient transportation. You can take a bus to the “Little Wild Goose Pagoda” station, or take the subway to the “Nanshaomen” station, and then walk for 15 minutes. It’s free and open, but you need to book an e-ticket on Meituan or Dianping in advance. When you come, you can swipe your ID card to enter the park. If you want to know more about less popular and fun tourist destinations, you are welcome to pay attention to Xiaoyu’s travel diary. Discover more beautiful worlds with Xiaoyu!

Accordingly, scientists studied and analyzed two of 15 ancient tombs discovered in the 1920s at the Valsgärde farm, on the outskirts of the city of Uppsala, central Sweden. Specifically, two ancient tombs are the resting place of two warriors from the 7th century. They were buried in boats with helmets, shields and elaborately decorated weapons, even with puzzle pieces. play. The boats carrying the remains of the two warriors were about 9m long each, with 4-5 pairs of oars. Warrior helmet… and elaborately decorated weapons found in ancient tombs. The remains of the two warriors were laid on a soft mattress, stuffed with the feathers of various birds. Researchers believe that the ancients prepared these items in the hope that the journey to the afterlife of the deceased would be easier. Microscopic analysis showed that the feathers in the mattress were taken from geese, ducks, partridges, crows, sparrows, wading birds (swamp birds) and even eagle owls. More strangely, in a grave, there is an Eurasian card owl with its head cut off. Horse bones and other animals (cattle, pigs, sheep, snowy owls, partridges, ducks, geese, and northern pike) were also found near the boats when they were buried about 1,400 years ago. There are also animal-related artifacts, including 20 horseshoes, one saddle, four bridles, and 4-5 dog leashes. “The warriors seem to be equipped to sail to the afterlife, and can also go ashore with the help of horses. We guessed that the choice of down blankets could have a deeper, more symbolic meaning,” said Professor Birgitta Berglund of the NTNU University Museum in Trondheim, Norway. Feathers are used to make blankets for the dead. Various animals and related artifacts were buried with the boat. According to Norse folklore, the stuffed feathers in bedding for the dying are very important. Professor Berglund explained, the ancients believed that using feathers of domestic chickens, owls, birds of prey, pigeons, crows and squirrels would help prolong the time of “fighting” with death. “In some parts of the Scandinavian Peninsula, goose feathers are considered the best item to help the soul escape from the body,” he points out. The soft feathers in the Valsgärde tombs, the oldest known to have been found in Scandinavia, suggest that the two warriors belonged to the highest class of Iron Age society there. Wealthy Greeks and Romans had been bedridden for hundreds of years before that, but the rich in Europe probably didn’t use it widely until the Middle Ages, Mr. Berglund said. Mr Berglund believes that the decapitated owl was related to the burial ritual. The keeping of birds of prey like eagle owls has long been a status symbol, according to the researchers. “It’s possible that the owls’ heads were cut off to prevent it from coming back,” said the professor, referring to the swords bent in front of the Viking-era mausoleum to prevent the dead from using weapons should they return from the realm of the dead. died. Dead warriors are well-equipped for the journey to the afterlife. Valsgärde began to be excavated in 1928 by archaeologists from the Uppsala University Museum today. More than 90 tombs from the Iron Age were discovered here, including 15 warriors buried by boat burial from the late Iron Age (570–1030 AD). The two tombs that have been the focus of new research are named Valsgärde 7 and 8, both dating to the 7th century. According to Professor Berglund, Valsgärde 7 was excavated in 1933, while Valsgärde 8 was excavated. in 1936. In addition to revealing Iron Age burial rituals, the new study also determines whether feathers used as blankets for warriors were imported or sourced from local birds. If it was imported feathers, this would open the door to a certain historical trade route. Study co-author, biologist Jørgen Rosvold, from the Norwegian Institute of Natural History (NINA), said that making the feather material is time-consuming and challenging for several reasons. “I am still amazed at how well the feathers are preserved despite the fact that they have been lying in the ground for more than 1,000 years,” he said. Research results show that feathers are obtained from different types of birds locally, not through import. “The feathers provide new perspectives on past relationships between humans and birds. Archaeological excavations rarely find traces of birds other than those used for food,” concluded Berglund.

The “Presidential” party. In order to mark the journey of bringing the quintessence of France to Vietnam including cuisine and wine, on April 20th, the “Presidential Wine Dinner” party held in the Presidential Suite room at JW Marriott hotel made a great impression. diners are satisfied with the famous Bordeaux Grand Cru Classe collection with excellent vintage 2005. The party is limited to 12 guests, each guest is served as a President. It can be said that this classy party night brought the distinguished guests to a moment of passion in the quintessence and premium taste of the top drink from Bordeaux. At the same time, “Presidential Dinner” is also an opportunity for distinguished guests who share a passion for wine to share valuable experiences with Sommelier Lincoln Vu. Exquisite feast inspired by French Haute Cuisine. Each dish in the party is cleverly designed by French chef Jean-François Nulli to bring about a high-class French dining experience. If opening the party is the gentle Canapés with the taste of the sea breeze, bringing diners to experience the journey of enjoyment from the Champagne region of France (Champagne Deutz Vintage Rosé 2012); right after that, the customer’s emotional circuit was continued when drifting to Bordeaux to enjoy the Grand Cru Classé vintage 2005 collection combined with fine ingredients according to the concept of fine dining (goose liver, pigeon, cheese) comte 18 months, Waygu sirloin, and truffle). WeWine is pleased to offer the ultimate experience for wine lovers. At the end of the journey, each guest had a very surprising and unique experience with the presence of the Château Margaux in 1995, which is also the year of recreating the establishment process of the unit that organizes the meal. This presidential party. Posts: Beautiful Lifestyle

Using eel to make pate is not common in Vietnam. According to the traditional way of processing, eel is often stir-fried, braised with banana or cooked in porridge, soup… At Esta Eatery, eel is processed into a premium smoked pate. At first glance, the dish has an unusual form, consisting of a monochromatic milk-brown pate, accompanied by 3 slices of sourdough bread. However, smoked eel pate has always been a “superstar” on this restaurant’s menu since the first days of opening. “Currently, there is no second restaurant in Ho Chi Minh City serving this eel pate”, chef Francis Thuan introduced the dish. Eel pate is the first item on the restaurant’s menu. The dish has a modern Asian flavor when using local ingredients, applying European cooking methods. The Vietnamese flavor embodied in this dish is Phu Yen field eel meat, a cross between European cuisines through pate making and smoking techniques. This type of eel is caught wild, gives firmer and sweeter meat than conventional farmed eel. In addition to Phu Yen eel, the restaurant also uses eel caught in Nam Cat Tien. Referring to eel, most diners will think of traditional Vietnamese dishes. On the other hand, pate is a dish of French origin, usually made from pork, beef or foie gras. It is the use of pure Vietnamese ingredients to make French dishes that makes eel pate so special. Upgrading a familiar eel dish to a premium version depends a lot on the choice of ingredients. Wild-caught eels give fresh meat quality, hunting, and sweeter taste than farmed eels. In turn, the eel size is not uniform. The fat will give more meat and fat, the meat flavor is stronger. To make pate, in addition to the main ingredients, eel, there are also sour cream, olive oil, tare sauce, wasabi, wild pepper, foie gras and sourdough bread. Chef Thuan shared that foie gras is the highlight, marking the perfection of this eel pate. Originally, the eel pate recipe did not include foie gras. After 6 months of serving diners, the chef added wild pepper foie gras ingredients. This ingredient adds the missing greasy taste of the dish. At the same time, the use of foie gras represents the culinary intersection of modern fusion cuisine. Foie gras is grated to ensure that the eel pate retains the dominant flavor. The chef of Esta restaurant shared that the work of creating dishes is not standardized, so it is difficult to give a specific reason why adding this ingredient or removing another ingredient in a dish. “Creativity sometimes lies in the moment when suddenly thinking of an ingredient and forming a new dish at that moment,” said chef Francis Thuan. Making delicious food is like building a house. There are drawings with creative ideas, but the house is beautiful and good or not depends much on the construction process. Cooking is the same. The finished product is perfect, the taste conquers diners thanks largely to the processing stage. The process of making eel pate is the most elaborate in the smoking part. Before each batch of pate comes out of the oven, the eel is smoked for 4 hours. The smoking technique creates a distinctive flavor for this dish. When smoked at low temperature, eel will retain moisture, eel meat is soft, succulent, fragrant with typical smoked aroma. Before smoking, eels are carefully cleaned. Raw eel is very viscous, if not processed carefully, it will have a fishy smell, affecting the quality. The chef uses white salt to rub all over the eel, then rinse with lemon juice. The remaining oil is flushed 4-5 times until completely clean. While chatting with me, the chef shoveled charcoal to heat the oven. Because it is an open kitchen, the wood stove is designed to ensure that no smoke enters the dining area. When the oven reaches the right temperature, the chef arranges the eels about 40 cm long on a metal tray. The tray is placed about 2 hands away from the charcoal, the fire is adjusted just enough for the eel to cook slowly from the inside out. The oven is covered so that the smoke does not escape, sticking to the eel meat. After 4 hours of smoking, the chef carefully filters the eel meat. The small filtered eel meat is pureed with sour cream, fish sauce, pepper and lemon juice. The finished product is a smooth, creamy, milky-white pate. Pate is placed in a light brown ceramic bowl, almost the same color as the dish, making the portion less prominent. The chef uses a spoon to make a small circular groove in the middle of the pate, then put wasabi, olive oil, tare sauce in. These condiments are hidden by a layer of grated foie gras on top. The complete dish is served with a basket of crispy hot and sour bread. The complete appetizer to diners has a simple form. “It is only when the tip of your tongue tells you that this dish is not ordinary, when you bite into a slice of hot bread spread with pate, you will understand why eel pate holds the star position in the restaurant,” said the chef. Francis Thuan describes the taste of eel pate. The highlight of the dish lies in the spices hidden in the soft pate layer. Roll a piece of pate, diners will see a layer of tare sauce overflowing, along with wasabi and olive oil. The appearance of these two ingredients in the pate by Chef Thuan is inspired by the taste of Japanese eel sushi. “It sounds unrelated, but I separate ingredients such as eel, wasabi, tare sauce of Japanese eel sushi and combine them into pate,” said Mr. Thuan. When eaten with bread, diners will clearly feel the pungent taste of wasabi, the salty taste of the brown sauce similar to soy sauce. There is another spicy taste that makes you numb the tip of your tongue, which is wild pepper soaked in grated foie gras. This seasoning helps foie gras reduce fat, suitable for Vietnamese taste. Each dish that arrives at the table will be carefully introduced to the ingredients and how to enjoy. Following the chef’s instructions, I rolled the pate from the middle so that the spices flowed out evenly on both sides. I used a knife to get the pate, not forgetting to mix it with the seasoning. Holding a slice of hot sourdough bread from the basket, I spread the pate evenly on the cake, slowly enjoying the dish. From the first bite, I felt many layers of flavors. The crispy bread is blended with the soft, fatty pate, in which there is also the salty taste of tare sauce, the taste of olive oil clinging to the tip of the tongue, the spicy aroma of wasabi and wild pepper. The aftertaste that lingers in the throat is a distinct smoked smell. After having this appetizer, the chef suggested I drink a glass of riesling (white grape wine). I can’t figure out how to look at it, that’s how I think about this dish. When I first heard the name, I imagined the fishy smell of the eel that I had eaten before, so I didn’t expect much. Moreover, the food looks really unimpressive, if not boring. However, the taste surprised me after using all 3 slices of bread with eel pate. The fishy taste of the eel is no longer due to being carefully prepared, mixed with spices to increase the smell. If you are afraid to enjoy eel in the traditional way, eel pate served with sourdough bread served at Esta restaurant is a combination worth experiencing.

Domestic geese are fatter than natural geese because when domesticated, people have chosen large geese, domestic geese can weigh up to 10kg while wild swan geese are only 3.5kg and or gray geese are 4.1kg. Although stout, domestic geese can basically fly. The earliest records of domesticated geese suggest they were raised for fattening and sacrifice, but in Roman times geese were also bred for eggs and bred for specific traits such as calm personalities. or for beautiful, luxurious fur. It was not until 390 BC that geese were raised to become a guardian animal in Roman life. It is said that once at the temple of the goddess Juno, there was a flock of geese, they were considered sacred animals and no one dared to eat them. In 390 BC, Rome was besieged by the Gauls, and late one night, Gaul soldiers sneaked up the Capitoline hill where the temple of the goddess Juno was to surprise Rome. The dogs raised by the inhabitants of Rome were not alarmed because they were easily bribed with fresh meat. With the exception of the geese, they immediately noticed the unusual disturbance and began to call loudly. Thanks to the cry of the geese, the Roman soldiers were awakened and successfully defended their city. Since this event, the geese are considered heroes, sacred animals, and an annual festival is held – dressed in purple and yellow geese costumes and teasing them. Dogs because of “greed for food” forgot their guard duty. Goose has aggressive behavior Aggressive geese – this behavior is related to their size – a large and clumsy bird. Geese are difficult to hide when threatened, so they will display aggressive and aggressive attitudes to avoid danger. Goose tolerates extreme weather well, even when it snows, it still likes to be outside grooming. The ability to protect themselves well plus preferring to be outside rather than indoors, geese are often raised by farmers with flocks of chickens, ducks and geese to protect themselves. Day vision (nearly blind at night) and hearing of geese are extremely sharp, they can sense movements long before humans realize. While most birds do not respond to things they see in favor of humans, geese are the opposite. It emits a loud and aggressive sound – these are ideal sentinel and protective attributes. Geese are also territorial, they know where their home is and protect it. Not many domesticated birds are territorial, and fewer are aggressive in the face of intruders. Goose is more aggressive during mating season or when it is with “wife” and cubs. The male goose will immediately stretch his neck to its full length, turn his head to look at you with one eye and be ready to attack, no matter who the threat is. The goose’s protective behavior for mates and young remains unchanged from that of its wild ancestors. The goose lives with one mate for life and it is very loyal to its owner, not forgetting the people and other animals it lives with. Geese are not affected by food, no matter how good the food is. Therefore, many farmers in the world prefer to keep geese to guard the house and protect other animals than dogs. Vegetarian goose Unlike chickens and ducks, which prefer insects, crickets and protein-rich foods, geese prefer to eat plants, very voracious but all plants. When combining raising geese with suitable plants, they will eat all the weeds around and absolutely do not touch agricultural products. Goose has a good memory, it remembers people, distinguishes who is who by shape, gestures and voice, it also knows which chicken and dog friends are next to him and remembers situations and surroundings. around. So what is unusual, disturbing even small, strangers appear, they will welcome with cries and aggressive attitude. *In 1986, the US military purchased 750 geese from German farmers to protect their military bases. Or in Dumbarton, Scotland, the famous whiskey company Ballantine used geese to guard during 1959 until 2012 when it was replaced with security cameras. These geese are called “Scotch Watch”.

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

The French Foie Gras foie gras is an expensive specialty and is very popular. However, few people know that this unique dish cooking process is subject to much controversy. Photo: Getty Image. To produce expensive foie gras, one has to go through quite harsh, if not cruel steps of goose blanket. At birth, geese are naturally nurtured. However, people still limit their activity by keeping them in a small range and feeding them a lot. Photo: Peta. The geese were forced to eat a variety of grains with mouthballs, stuffing a metal tube and stuffing the food through it. This farming practice has been judged as barbaric by many animal welfare organizations. Photo: Getty Image. Feng Gan-ji is a specialty of dried chicken that is dried by the wind in Tibet (China). However, it is not that simple. Photo: Getty Image. In fact, people cook this dish by bringing the chickens filled with spices and spices while still alive, then hang them to dry until they are processed. Photo: Getty Image. “Hell” tofu is a horror specialty of the land of cherry blossoms. To make this dish, people drop small fish in a pot of water with a piece of pure white tofu, and some people use chopsticks to poke small holes in the tofu piece. Photo: Getty Image. Then, when the fire started, the water started to get hot, the fish in the pot became increasingly uncomfortable and instinctively tried to get inside the bean to find a hiding place. Just like that, the dish is completed when the fish is fully cooked. Photo: Getty Image. Ortolan grilled bird meat is a famous specialty of France. The way to make this dish is extremely creepy. Photo: Getty Image. Accordingly, after catching the Ortolan bird in the wild, people used pincers to hook their eyes and stuff them with millet, grapes and figs until they were 3 times larger. Photo: Getty Image. Next, the dying bird was pressed into a mixture of brandy alcohol until it was completely dead and then roasted. This preparation has made many people feel scared. Photo: Getty Image. Video: Cao Bang pork ribs – Northeast specialties. Source: VTV24

Accordingly, scientists have studied and analyzed two of the 15 ancient tombs discovered in the 1920s on the Valsgärde farm, suburban Uppsala city, central Sweden. Specifically, two ancient tombs are the resting places of two warriors from the 7th century. They are buried in boats with protective helmets, shields and weapons elaborately decorated, even pieces of puzzle pieces. play. The boats carrying the remains of two warriors have a length of more than 9m each, with 4-5 pairs of paddles. Warrior Helmets … and elaborately decorated weapon found in ancient tombs. The remains of the two warriors are placed on a smooth cushion, stuffed with feathers of a variety of birds. Researchers believe that the ancients prepared these items in the hope that the deceased’s journey to the underworld would be easier. Microscopic analysis showed that feathers in cover cover were obtained from geese, ducks, grouse, crows, sparrows, wading birds (swamp birds) and even eagle owls. More strangely, in one tomb, there was an Asian-European wild owl whose head was cut off. Horse bones and other animals (cattle, pigs, sheep, snow owls, black grouse, ducks, geese and northern pike) were also found near the boat when they were buried about 1,400 years ago. There are also artifacts related to animals, including 20 horseshoes, a saddle, four reins, and 4-5 dog leashes. “The warriors seem to be equipped to row into the afterlife, while also being able to land with the help of horses. We guess the choice of feather stuffed with blankets could have a deeper, more symbolic meaning, ”said Professor Birgitta Berglund of the NTNU University Museum in Trondheim, Norway. Feather used as a blanket for the dead Various animals and related artifacts were buried with boats. According to Nordic folklore, feathers stuffed in a blanket for the dying person are very important. Professor Berglund explained that the ancients believed that using feathers, owls, birds of prey, pigeons, crows and squirrels would help prolong the time of “fighting” with death. “In some parts of the Scandinavian Peninsula, goose feathers are considered the best item to help the soul escape from the body,” he points out. The soft feathers in the Valsgärde tombs, the oldest known to be found in the Scandinavian Peninsula, show that the two warriors were among the highest classes of Iron Age society here. The wealthy Greeks and Romans had been lying in bed for the past hundred years, said Berglund, but that the rich in Europe probably did not use it widely until the Middle Ages. Berglund believes that the beheaded owl has implications for burial rituals. According to the researchers, keeping birds of prey like eagle owls has long been a status symbol. “Maybe the owl’s head was cut off to prevent it from coming back,” the professor referred to the swords that were bent in front of the Viking-era tomb to prevent the dead from using weapons if they returned from the realms. died. The dead warriors are well equipped for their journey to the afterlife. Valsgärde was excavated in 1928 by archaeologists from the University Museum of Uppsala today. Here discovered more than 90 tombs from the Iron Age, of which 15 tombs of warriors were buried in the form of boats from the end of the Iron Age (AD 570–1030). The two graves that are the focus of a new study called Valsgärde 7 and 8, both date to the 7th century. According to Professor Berglund, Valsgärde 7 was unearthed in 1933, while Valsgärde 8 was unearthed. in 1936. Besides revealing the Iron Age burial ceremony, the new study also identified feathers as buffers for warriors who were imported or obtained from local birds. If it is imported feathers, this will open up the assumption about a certain historical trade route. Making feather materials is time consuming and challenging for many reasons, said study co-author Jørgen Rosvold, from the Norwegian Institute of Natural History (NINA). “I am still amazed at how well preserved the feathers are despite the fact that they have been lying underground for more than 1,000 years,” he said. The study results showed that the feathers were obtained from different local birds, not through the import route. “The feathers provide new perspectives on the relationship between humans and birds in the past. Archaeological excavations have rarely found traces of birds other than those used for food, ”concluded Mr Berglund.

This is Rituo (meaning mountain rock) in Tibet. The name comes from a rock that can cure all diseases. Natives say it still exists today. According to The Sun, Rituo is the loneliest temple in the world with about 700 years of history. It is like a jewel hidden in the highlands because there are very few visitors. Rituo Temple was built in a special position when located on Lake Yamdrok – one of the three sacred lakes of the Tibetans. The only person living in the temple is the monk Ahwang Pincuo. His daily job is to collect lake water, chant sutras and meditate. Through each generation, the temple is reserved for only one monk to keep. Ahwang Pincuo is the newest and he will pass it over to his successor at the right time. This temple is truly separate from the rest of the world. The closest town to it is Gyantse, which is up to 160 kilometers away. Upon returning, those lucky enough to visit the temple talk a lot about the tranquility and peace here. The breathtaking view from the temple is what visitors want to experience when arriving here. “You can see the Tibetan antelopes passing by. The geese are feeding in the beautiful lake water. When night falls, the starry sky is reflected on the lake surface,” wrote The Sun. describe. There is only one road connecting this temple to the mainland. That is the metaphor for the “lone path” – the journey that monk Ahwang Pincuo must go through while there. With ideal geographical conditions (high, no light pollution …), this is also a great spot for astrophotography lovers.

• 1 goose weighs about 3kg;

• Purple onion, ginger, lemon, chili, garlic;

• Fish sauce, salt, white wine or cooking wine.

Illustration.

Making:

Step 1: Preliminary processing of raw materials

• To make it easy to remove the feathers, when you boil the water, add a handful of salt. This is how to help remove all the hairs on the skin of the goose. If you buy pre-slaughtered goose, skip this step.

• After the hair has been cleaned, rub the alcohol and ginger mixture on the skin to remove odors. Next, use lukewarm water to rinse the clams and let them drain.

• Dried onions, peeled, ginger washed, then baked fragrant, smashed.

Step 2: Boil the goose

• Put the goose in a large pot and then fill it with water. Next, add the dried onion, roasted ginger and a pinch of salt. Add 1-2 tablespoons of white wine to the pot. Alcohol will help eliminate fishy odors and enhance the smell of the dish.

• For high heat until the water boils, turn down the heat. During the boiling process, it is necessary to remove the foam to make the broth clear and delicious. – Let the pot boil and simmer for about 25-30 minutes. To check if the goose is ripe, poke the goose meat with a chopstick if you don’t see the red water flowing, it means the goose is cooked. With large, old goose you can soak in a pot of water for a while to make the meat cooked and not chewy.

• Ngan is cooked tightly into bite-sized pieces and placed on a plate.

Step 3: Mix boiled ngan dipping sauce

You can mix the dipping sauce according to the recipe below.

Ingredients: 3 spoons of fish sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of lemon juice, 1/3 teaspoon of MSG, 2 teaspoons of boiling water, chili, garlic, minced ginger.

Put boiling water, sugar, and MSG into the bowl. Stir well to dissolve the spices. Add fish sauce, lime juice and stir gently. Finally add the chopped garlic, chili, and ginger to the bowl of dipping sauce.