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

For centuries, apple growers in Japan’s Aomori Prefecture have been creating beautiful heirloom apples using the mojie ringo technique. The process is pretty simple, which basically means exposing the apple to sunlight for a period of time and then applying stencils to ensure that certain parts of the apple peel are discolored. Usually, mojie ringo apples are decorated with messages and symbols of good luck and prosperity, and given as gifts. Large apple varieties like Mutsu or Stark Jumbo are best suited for the mojie ringo technique, as they provide more surface area for intricate designs. The apples using the mojie ringo technique are extremely beautiful. Preparations begin in January, with a pruning operation, to ensure that the remaining flowers receive plenty of sunlight. Growers then use soft wands to hand-pollinate each apple tree flower, and then when the fruit begins to form, they are covered with a laminated plastic bag to both protect the berries from Pests just block sunlight. Keeping apples in the dark for long periods of time increases their sensitivity to light, so when they remove the plastic bags, they begin to produce anthocyanins, a component that gives the skin its red color. In the final stage of the mojie ringo process, stencils are applied over the surface of the apple to ensure that only the skin around the stencils turns red. The stencils are removed during harvesting, revealing the almost white skin underneath. Stencils need to be flexible, as the fruit continues to grow, and otherwise, the style may suffer. According to Culture Trip, the Mojie Ringo technique was perfected by Aomori farmer Haruo Iwasaki, father of Chisato Iwasaki, one of today’s most talented apple artisans. Although the mojie ringo technique may seem quite simple, it requires a lot of work and patience over the long term, and for many growers the effort and attention are insignificant economically. That’s why the old tradition is slowly fading away, only a few Aomori gardens still keep this technique. The mojie ringo technique is also very popular in China and other Asian countries under the name of “tattooing apples”.

With the Mojie Ringo technique, Japanese farmers harness the power of the sun to create beautiful apples without the use of any chemicals. This process is called apple tattooing. Basically, apple growers expose the fruit to sunlight for a period of time and then use stencil molds to shape as desired, keeping the rest of the color unchanged. Usually, the looker will decorate the Mojie Ringo apple with writings that carry messages and symbols of luck and prosperity. Large apple varieties such as Mutsu or Stark Jumbo are best suited to apply the Mojie Ringo technique. With a lot of surface area, one can create complex designs. To apply this perennial technique, apple growers start preparing in January. They prune the branches to make sure the flowers get the most sunlight Growers then use soft-bristled wands to hand-pollinate each flower. When the fruit begins to form, people cover the apple with a multi-layer plastic bag to both protect the fruit from pests and block sunlight. Keeping apples in the dark for a long time increases their sensitivity to light, so when you remove the plastic bags, apples begin to produce anthocyanins, a component that gives the skin its red color. In the final stage of the Mojie Ringo process, a printed stencil mold is placed on the surface of the apple to ensure that only the skin around the stencil turns red. Placing the stencils needs to be flexible, as the fruit continues to grow, otherwise the style may suffer. The Mojie Ringo technique was perfected by Aomori farmer Haruo Iwasaki, father of Chisato Iwasaki, one of today’s most talented apple artisans. Although the Mojie Ringo technique seems quite simple, it requires a lot of work and patience in the long run. It is also one of the reasons many growers no longer pursue this traditional look. There are only a few Aomori orchards that produce eye-catching apples.

Every day from 4 pm to 12 pm every day, at Xoi Man restaurant (409 Tran Phu, District 5, Ho Chi Minh City) is always crowded with customers to buy. Surely many people find it strange that around the sticky rice shop are many facilities, funeral services, even funeral homes, making the atmosphere here somewhat murky. Explaining the strange name of the dish, Mr. Luu Bao Minh, the current owner of the sticky rice shop, shared: “In the past, the restaurant was located on the corner of Nguyen Tri Phuong and Tran Phu streets, but since moving here, it is located near the funeral home. , stores that sell coffins, funeral services, and hospitals, so the shop is named like that.” The sticky rice shop is a car with a glass cabinet that looks like a bread cart that is often seen on many streets in Saigon. The pot of sticky rice is mounted on a gas stove placed in the car, the sticky rice is always smoky. Sticky rice is quite flexible, fragrant and fatty. Compared to other restaurants in the city, the address on Tran Phu street is not very prominent in taste, even less choice of side dishes than other places. However, it is not by chance that sticky rice “morgue” attracts gourmets in Saigon. According to the owner, every day people in the family will go to the market and cook by themselves from 10 am. Particularly, sausages are bought from Soc Trang, not from strange places. After buying pork sausage, it is fried and sliced ​​to taste. The shop only sells salty sticky rice, the main ingredients include: sticky rice, sausages and cotton balls. Besides, there is also onion fat and fried onions to create aroma and round taste. Where the onion fat sells, the shop will make it there because it’s ready-made, the fresh onion leaves will turn yellow and lose the characteristic pungent smell. Another plus point is that the shop also sprinkles crushed peanuts, creating a strange taste because salty sticky rice is rarely used by people. Soy sauce added to sticky rice is also mixed according to the traditional recipe. Another interesting thing is the unique way of eating sticky rice. Here, sticky rice will be wrapped in fresh banana leaves into long rolls like Tet cakes. Where customers eat, they tear banana leaves there. Never use a spoon. Explaining this way of eating, the owner said: “Because of the fear that the plastic of the spoon when meeting hot sticky rice will not be good for customers’ health”. Thanks to such a difference, in only 8 to 9 hours, all three pots of “mortar sticky rice” were quickly sold out. According to Mr. Quyen (Mr. Minh’s brother), the motorbike is the main source of income for the whole family. And with the number of customers coming to buy is too large, in order to serve customers in time, the whole family has to take turns selling continuously. With only 10,000 VND, we have in hand a delicious package of “morgue sticky rice”. With each soft, hot sticky rice. The top is covered with a layer of onion fat and heirloom soy sauce. Followed by a thick layer of scrubs, a spoonful of greasy roasted peanuts. Fried onions and pieces of red and pink sausage are placed on top, looking extremely stimulating to the taste buds. (According to GiadinhNet)

Illustration. Referring to Nam Dinh without mentioning banh xiu pao is indeed a huge omission. It is known that banh xiao originated from the Chinese people. Xiu Pao is a cake with a thin crust like a baked mooncake, but softer and more fragrant. The filling includes char siu meat, eggs, flour, a little bit of pork fat and some typical spices of Nam Dinh people. From the outside of this cake, you might mistake it for a fried dumpling, but it’s not. After being fried in hot oil, each piece of hot banh xiao is crispy in the mouth, the aroma of the cake mixed with the aroma of meat makes it difficult for visitors to resist. Nam Dinh beef noodle soup Nam Dinh beef noodle soup has become a famous brand throughout the country, wherever one goes, one can see a pho restaurant with the famous Nam Dinh beef noodle brand. If Hanoi beef noodle soup is attractive because of the full look of ingredients, Nam Dinh beef noodle soup is attractive by the way it is processed with pho broth and beef. Talking about the heirloom recipe for Nam Dinh beef noodle soup, there is no universal recipe, because beef noodle soup here is cooked according to each family’s own recipe but is very attractive to visitors, “easy to get addicted to”. “. In most of Nam Dinh, people make pho and pho broth according to the traditional recipe, the noodles are soft, the pho broth is sweet and bone-flavored, and each piece of beef is fresh and not chewy. All blend together to form an extremely attractive and wonderful traditional pho flavor. Nam Dinh beef noodle soup makes visitors want to eat again but do not want to return. Little sticky rice Come to Nam Dinh, definitely enjoy a bowl of sticky rice at Hang Sat, this place is known as the best sticky rice restaurant in Nam Dinh. Sticky rice consists of white sticky rice served with char siu meat. The sticky rice here is extremely delicious with fluffy, bouncy sticky rice seeds, the meat is braised soft to melting plus the gravy is extremely rich. The fragrant plasticity of glutinous rice, the sweet flesh of sausages and char siu meat plus the spicy and rich taste of the sauce will make diners almost want to rub the delicious taste. Candy Doi It seems that candies are sold all over the North, but few people know that this snack originated from Nam Dinh. People call this candied sausage probably because its appearance is easily associated with the dish that the North people love so much. The ingredients to make this candy include: peanuts, sugar, malt, vanilla, but to make delicious sausage is not a simple thing. All thanks to the ingenuity and meticulousness of the candy maker. Longan Cake Longan cake is also one of the famous specialties of Nam Dinh that people often bring back as gifts. Hearing the name Banh Long, many people will think that this is a cake made from longan or longan fruit, but Longan cake is made from the famous yellow-flowered female rice of Nam Dinh. It looks easy to make, but in reality, making a delicious batch of cakes takes a lot of effort. From glutinous rice, chicken eggs, sugar and pork fat, through the skillful hands of the processor, round cakes, small and beautiful, like longan and golden in color.

Mr. Bui Van Hung, owner of Gia Loi and Hang Duong apricot production facility. O mai does not know since when it has become a familiar gift to the people of Hanoi when going away. It is associated with each person’s childhood. Every time we remember umbrellas, we remember the gift of many memories. But in Mai Loi, Hang Duong has a unique flavor that cannot be mixed with any other place, but everyone who once enjoyed it will remember forever. The group of reporters went to Gia Loi umbrella shop at 8 Hang Duong. This is the famous long-standing umbrella brand of Hanoi. Because here still keep the craft of making handmade umbrellas with heirloom secrets, but ensuring food safety and delicious quality. Mr. Bui Van Hung, owner of a traditional plum shop Gia Loi said: Our family includes my children who have 5 generations of traditional oolong work. If anyone has ever enjoyed the typical flavor of Gia Loi oolong, it is impossible to forget the characteristic sour, salty, spicy, sweet and sour flavor ”.
In order to create an oolong dish that has its own characteristics of the brand of Hang Duong oolong, Mr. Hung added: The stages of making umbrellas are very elaborate, from the selection of ingredients to the way of making. Specifically, sugar only uses traditional street sugar, selected fruits have a source of origin, fresh and delicious to ensure quality. The stages of processing fruit, soaking sugar, mixing raw materials are meticulously followed by the establishment and on time. Mai Gia Loi, Hang Duong. In the past, the store had only 2 main products, namely, apricot and crocodile. But due to the increasing consumer demand, so the apricot maker has developed many products to meet the tastes of consumers, such as: toad, kiwi, mango … Up to now, the manufacturer Apricot Gia Loi has researched, produced and brought to the market hundreds of different types of apricot and confectionery. Although the Covid-19 epidemic affects production and business activities of the establishment, diners who are familiar with and remember an umbrella are always looking for Gia Loi to buy goods. In addition to buying food and making gifts for friends and relatives, many people also send them abroad as gifts for those who travel far away from Hanoi, miss their homeland, and miss the rustic gifts but imbued with human love and country love. Many foreigners know that umbrellas have the opportunity to come to Hanoi, they also come to Gia Loi to enjoy the flavorful gift of the Hanoians.