This breed of chicken has a very long tail, which can be up to 7m long. The Onagadori chicken is unique in that its feathers, downy feathers as well as horse feathers develop throughout life. Besides, a highlight of this chicken breed is possessing a very long tail, which can be up to 7m long. It is estimated that each year Onɑgadori’s tail will increase by 1-1.5 m depending on how it is cared for. Because of its beautiful plumage, Onagadori chickens are often kept as pets or for display purposes. In Japan, the Onagadori chicken is a noble breed that has been protected by the government of this country for many years. Even the Onagadori chicken is considered to have an important role in Japanese culture. According to records, Onagadori chickens in the Thien Bao period (Tenpo) with a length of over 2m were common; in the Meiji period up to 3.6m. Until the Showa period (1926 – 1989) a length of about 8m was common, with the exception of a length of 13m in 1970. The tail feathers of a banana chicken were recorded to reach a length of 7 to 10cm per month and an individual reaches a tail length of up to 3m in 3 years. The tail length of the burnt variant is 8.9m while the tail length of the swallow variant was 10.3m circa 1965. Thus it is also the strangest of the nearly 10,000 feather species known to date. now and is the result of a passionate breeding process. The Onagadori chicken is unique in that the percentage of feathers, down feathers as well as horse feathers develop throughout life. Hens are similar to hens of other long-haired breeds. There are many levels of quality in Onagadori chickens: The highest levels are those with two to three pairs of feathers and between 60 and 70% of the tail feathers remain unchanged. The quality of Onagadori chickens also depends a lot on how they are raised and chickens with the highest genetic quality cannot develop to the desired length if the rearing regime is not appropriate. Onagadori chicken feathers are very soft on the chest, can be blown into the feathers and they will move and stand up. Stiff fur is a sign of crossbreeding. The hen’s tail should be full of feathers, with long feathers and thick coat feathers. The swallow-colored Onagadori chicken must have yellow legs with yellow white ears. Another leg color in swallows is olive gray. The right ear is white, naturally genetically associated with a yellowish-greenish tinge of the leg pigment. Banana silver and cashew without a dark stripe in the middle of the mane and very little in the ponytail. Onagadori hens are good at laying and incubating eggs, if raised in large numbers, they should be artificially incubated and the chicks should be raised in warm and dry coops. The selection process is based on temperament (too aggressive chickens will bite their own tails, gentle and domesticated chickens are easier to raise successfully), the number of tail feathers (each rooster must have over 40 tail feathers and phoenix feathers). ) and code feathers. The Onagadori chicken, which grows in the mild climate of the southern Japanese island of Shikoku, is suitable for a climate that is neither too hot nor too cold. If raised in colder areas, the cage should be heated. If rearing in hotter areas, it is necessary to create shade and ventilation. If chickens are suddenly stressed, such as being chased by dogs, cats or children, they may respond by stiffening their feathers and then shedding them altogether. Roosters used for breeding often lose three-quarters of their previous feathers because of their aggressive mating activities. A rooster, when brought to its own cage, quickly grows its tail. In our country, the trend of raising ornamental chickens has also received a lot of response, the giants are willing to spend up to tens, hundreds of millions of dong just to own 1 Onagadori chicken to “play”. Some places specializing in Onagadori chickens said that when customers order, they will advise many different variations of Onagadori chicken. There are animals that can be sold for 45-65 million VND and which one is more beautiful, longer tail will cost over 100 million VND, which is normal.

Living in Japan, in addition to focusing on studying and researching, international student Thien Duc is very passionate about cooking. Thien Duc regularly shares pictures of his meals, dishes, pastries on Facebook and is loved by many people. Thien Duc is passionate about cooking, and loves to make cakes. Recently, 9X has suggested how to make many very attractive vermicelli dishes, everyone who sees it must also crave, you can refer. FISH NOODLES Resources – Red snapper 300 grams – Head or fishbone – Noodles – Tomatoes – Bamboo shoots – Spices – Dill vegetables, scallions, … raw vegetables served Processing – Onions, dill, washed and chopped cilantro. Wash tomatoes and bamboo shoots, add pieces to taste. – Fish heads and fish bones fried gold through cooking oil, for more fatty taste as well as de-fishy. – After the frying is finished, bring it to cook broth, taste the spices to taste. – The fish meat is divided into 2 parts, one part is sliced ​​into thin pieces, the other part is used to make fish cake. – The fish is sliced ​​into seasoned chunks and then rolled over a layer of crispy fried flour, if not, it’s okay to leave it as well. Fried fish meat at this time will taste, not be broken. – The fish cakes you grind the fish meat, season with spices and chopped scallions. Finally add fennel and puree this mixture. After the mixture has stable adhesion, use a spoon to scoop 1-2 tablespoons and press it flat. Fried fish will be delicious fried. – After being simmered, the broth is filtered through the sieve to avoid fish bones. After filtering, add the tomatoes and bamboo shoots to the stew for a while. Taste one last time according to taste and then prepare to eat. – In presentation, the noodles, fried fish, fish cakes, tomato shoots, put on top, add the broth to the cilantro to have a delicious fish noodle bowl. SEARCH BUTTER Resources: – Raw crab – raw spring rolls – 1 egg yolk – tomato – tofu – vermicelli – raw vegetables – onions … How to cook: – After buying crabs, break the legs and the bigger the crabs, put in 1 cup of crabs separately to slice the scallion with onions. Then grind all the parts of the crab thoroughly, the crab shells thrown away. – After finishing grinding, mix with water, then filter the leftover crab residue. If you are afraid that the crushed crab shell is still mixed in, then filter 2 to 3 more times. After the mixture is filtered, add a little salt and cook. Slowly, the crab will float, the more boiling the water will become. – Take out the pot, this time the broth will be clear, set aside to settle down and then go to make the crab. The crab was picked out and put in raw sausages and 1 egg yolk, seasoned with salt and monosodium glutamate, then mixed well and steamed for 30 minutes. – While steaming, the onion is fragrant and then poured crab bricks, it will freeze and form an extremely sweet brick block as shown in the picture. – After the crab is steamed, wait for it to cool, pour out any leaking water while it’s finished steaming, then sprinkle a little crab-colored oil on the surface, at this time it will look as delicious as a piece of fried pies. – The hardest parts are done, now slice tomatoes with onions and pour into a pot of broth to boil, during the cooking process, fry the tofu. Finished fried beans also put in the pot of broth. Add seasoning to taste is finished. – Boil the vermicelli in a bowl, cut the crab pieces out, scoop out the broth, finally put in a spoon of crab bricks on top. Eat with vegetables as you like, if you have a little shrimp sauce will be more delicious. MUSSELS NOODLE Resources: – Clams – Pork skin to grease – Peanuts – Vermicelli, dry rice (cold rice), instant noodles, depending on your preference, whatever you want to eat, taste well, you can eat with everything. – Vegetables: subjects (along the mosquito net), cilantro, herbs of all kinds – Hue – Spices, salt, pepper, monosodium glutamate, chili … Prepare – Soak mussels with fruit chili to let them release sand, eat them clean, help pigs. – The pork skin is sliced ​​into pieces and fried, then fried carefully to avoid oil splashes. You can put the pork skin in the oven 200 degrees at 15 minutes, until it dries up, frying will have less oil splashes. – Peanuts, submerge in cooking oil and add chili powder or cashew oil to make the color more beautiful, until the oil is boiling. – Chopped vegetables into fibers. All vegetables, melons, along the mosquito net are all chopped small enough to mix. Those who have ever eaten will probably remember the mussel vegetables, so it is okay if you do not need to display it. After Thai finished, mix the whole together. Note, when slicing along the mosquito net, soak it with salt water, to avoid blacking but also to reduce itching. – Boil bean sprouts and take them out. – Boil noodles, noodles (depending on your preference). – Wash the mussels poured into 2 bowls of boiled water to get the mussel juice. When it is boiled, it will fall out on its own, just throw it away. The clam has to take its meat out, but it can’t fall off by itself, so this step needs to be patient. When you have a pot of mussel juice, add a little salt and monosodium glutamate. Tasting it sweet is okay. – For oil, garlic, stir fry, pour in mussels. Seasoning with salt, pepper, chili fruit, monosodium glutamate, a little fish sauce. Stir fry until hunted, out of water is fine. Finally, add the chopped scallions, so that the scallions are not crushed. That is done with the fried mussels. – 1 teaspoon and 2 teaspoons of mussel water, stir it up so that it drops the sediment downwards, most of it has sediment or worse than sand so stir well, wait for it to sink and pour it into a new bowl. – Let’s eat it now. 1 pinch of vegetables, vermicelli, rice, noodles (optional), 1 teaspoon of stir-fried mussels, a few pieces of fat, 1 teaspoon of peanut oil. Spices include 1 teaspoon fish sauce, a little MSG, a little fish sauce. Finally, add the cilantro with chopped cucumber, the price is to boil on top. BUTTERFLY Resources – Pig heart, heart, tongue – Vermicelli – Turmeric or turmeric powder – Cilantro, coriander, onions, garlic. – Spice Prepare – Your heart is rough and then washed many times with salt water, if possible, soak with a little white wine to deodorize. After pre-processing, then marinate with spices such as fish sauce, sugar, monosodium glutamate, pepper and turmeric powder. – Onions, garlic with cooking oil and stir-fry your heart, heart and tongue. Cook well, season it if it’s a little salty. – Vermicelli stir-fry with a little turmeric powder for golden vermicelli. In some places, people take fried water to stir-fry it with vermicelli and I encourage you to use it this way. Noodles now taste better, soft, and yellow. – Cut the green cilantro on small vegetables. – For the presentation, let the vermicelli below, stir-fry the heart above, add chopped vegetables and mix up to eat. BUN BO HUE Resources: – Spring rolls – Beef – Pork bones – Crab rolls – Spring rolls – Scallions – Lemongrass, ginger – Hue sauce – Raw vegetables, onions, cilantro Prepare: – Ninh pork bones, legs. Before simmering, boil it once with boiling water to deodorize and make the broth clearer. – While simmering, drop in 5 lemongrass plants, 1 grilled ginger root. Seasoning with fish sauce, monosodium glutamate … – After the broth is fragrant because the broth is removed, filter it through the sieve to make the broth free from sediment. Next, let the beef popcorn and simmer for 2 more hours for the soft corn and the broth to soak the beef. 2 hours later, use a spoon to scoop each ball into the water and continue to boil. – Lemongrass, garlic, chili we bring chopped, fried with cooking oil to fragrant and then put in 3 tablespoons of chili. If you eat more spicy, give more. Spoon 1 teaspoon of Hue shrimp sauce into a bowl, add water and stir to settle the sediment. Pour the broth into the cooking oil and continue to heat the mixture slightly out of water. Then filter this mixture through the sieve and pour into the pot of broth. At this time, the broth pot will have a very beautiful red color, the scent of Hue and lemongrass, especially without the smell of fish sauce. – Picked out the corn and sliced ​​it, cut it into bite-sized pieces. – Presented with vermicelli below, legs, beef and broth. Remember to taste one last time before eating. Add a few crab balls and spring rolls, served with raw vegetables as you like. Good luck!

Clam soup cooked gourd According to Oriental medicine, mussel meat is sweet and salty, welded, non-toxic, has a laxative effect, ventilates, cool the liver, detoxifies heat, and diuretics. Clam shell (natural): salty taste, warmth, non-toxic, has the effect of crystalline, astringent, expectorant, antiemetic. Gourd is also a cool fruit according to Oriental medicine. Gourd is slightly pale, cool (some documents say sweet, cold), has a cooling effect, detoxification, diuretic, laxative effect, eliminating itching; management of symptoms such as bloating, edema, low urination, hot lungs, cough … Therefore, mussel cooked gourd is the soup that many people love, having a very good heat-dissolving effect, both detoxifying, and containing many nutrients good for the body. How to do: Clam clean, boil and separate to take the kernel and filter the water separately. Thai only gourd. Scramble fried mussels, season with spices and pour the broth to boil. Then drop the vote in. After the pots are soft, turn off the stove. Depending on the taste of each person and preferences, you can add fresh onions, fennel to arouse the fragrance. Bitter melon soup stuffed with meat Bitter melon (Momordica charantia), also known as bitter melon, has many health benefits. According to traditional medicine, bitter melon is cold, bitter, in mind, waste, taste; Has the effect of clearing heat to try, blood diuretic, and tranquilizer, if used regularly, will help reduce skin diseases, make the skin smooth. Fresh bitter melon juice has the effect of curing cough, curing acne, and erupting (drink inside and topically). In addition, bitter melon also has many other effects such as stimulating eating, anti-inflammatory, and antipyretic. In particular, bitter melon stuffed with meat is a dish that attracts a lot of people in the summer, has a cooling effect, especially for those with a cold sore. How to do: Bitter melon washed, removed the intestines, cut pieces. Minced pork mixed with wood fungus, fresh onions, Chinese flavor, a little seasoning. Then, stuff the meat into bitter melon. Boil a pot of boiling water, then drop the bitter melon stuffed with meat, boil it, release the onions and the scent of the vessel, then turn off the heat. However, some people cannot eat the bitter taste, at that time, so when simmering, melon will be less bitter. Crab soup Crab is a nutritious dish, popular in the countryside and urban areas of our country with crab soup: the soup is cool, stimulates eating, easy to digest, suitable for hot summer days. The field crab has scientific name Somaniathelphusia sinensis, widely distributed in freshwater areas, from the plains, midlands and mountains of our country. Appropriate pH is from 5.6 – 8, the temperature is from 10 – 31 degrees C, the best is 15 – 25 degrees C, the lowest dissolved oxygen is 2mg / l. The crab is a benthic animal, prefers clean water, burrowing and adapting to silt, mud and sand. Oriental medicine uses copper crab as medicine with the name of filler and thinks that the crab has a salty taste, weldness, and is a bit poisonous, has a leprosy effect to connect bones; used to treat heat, toxic tarpaulin, except scabies and blood clots … In the north, people often cook crab soup with jute vegetables, spinach, amaranth, melon … served with salted eggplant. This is a favorite dish of many people in summer days. How to do: Clean crabs, separate shells and crabs. Crab bricks from the apricot. Crab body removed cover then crushed or crushed and filtered off the residue. Take the boiled residue water, add the crab bricks to boil together or stir fry the bricks with the onion separately and pour into the water. After the water is boiling, add the vegetables and melon, let it cook for a few minutes and then turn off the heat. Clam sour soup Oriental medicine clam meat is called as far as humiliation, weldness, salty sweetness, non-toxic, with the function of detoxification, thirst quenching, phlegm, irrigation, sputum production, cough treatment of phlegm, gastric ulcer. colon, haemorrhage, burns, hemorrhoids. In addition, it can treat edema, jaundice, goiter, pulmonary tuberculosis, yin yang, asthma, diabetes, chronic bronchitis, burns, injuries … Clam sour soup is an attractive dish cooked from clam with tomatoes, batch (crocodile, tamarind), pineapple and spices such as green onion, Chinese coriander, white cumin, dill. How to do: Clam cleaned and boiled for intestines. Filter the retained water. Then the onion fry the clams, sauteed tomatoes, season with spices and pour the broth. Add the pineapples to the boil thoroughly, then add the spices and turn off the heat.

– 1 kg of jackfruit snails – 400 gr of bone clump – 150 ml of vinegar suddenly – 2 tomatoes – 1 lettuce plant, 3 green onion plants – 2 peppers, 2 onions, 20 grams of purple onion – 15 gr perilla, 20 gr of banana flowers – 600 gr of mussel leaf vermicelli (or noodle soup) – Spices: Salt, seasoning seeds, chili Making: – Wash all vegetables, tomatoes, scallions with water. – Soak snails in a pot of water with cut 2 sliced ​​peppers. Must soak for at least 2 hours or overnight to remove all dirt and rinse the snail several times with water. – The pork bones are washed, boiled once to get rid of dirt. – Put 2 large bowls of water in the pot, put the bones in and boil the second time, turn on low heat until boiling, crush 2 onions, boil for about 1 hour. Then filter the broth through the sieve, seasoning to taste. – Put the snail in the pot, pour over the water and 100ml of vinegar suddenly, add a little salt then boil until the snail opens its mouth to crumble enough, turn off the heat, take out. – Cut snail meat, remove the black intestine. Water boiled snails, filter the clear water, keep separate. – Use a saucepan, add 2 tablespoons of cooking oil, add purple onion and cut areca tomatoes and stir-fry. Add 2 tablespoons seasoning seeds, 1 teaspoon distilled. – Bring 300ml snail boiled water mixed with bone broth, boil. Tasting the spices, vinegar to taste and then mix with the pot of tomato sauce just boiled. – When eating, scoop a moderate amount of snails into the bowl, fill with dipping sauce, add scallions, chili. Put each slice of mussel leaf vermicelli in the sauce, eat with raw vegetables as you like. Good luck! Ganoderma (Th)

Ben Hen village is located on the bank of La River, Truong Son commune has a history of more than 300 years. For many generations now, people have lived by raking clams, cooking mussels and selling them. In the village there are thousands of households, currently there are nearly 200 households sticking with the profession. The mussel job is maintained all year round, the main season is in March, April and the occasion of summer establishment. The villagers go to rake clams according to households, on average each household has about 5 people supporting each other. In the past, the clam rakes were made of bamboo rake, the length depends on the depth of the river, with the rake longer than 5 m. Nowadays, the economy is better off, many families have invested in motor boats with iron rackets and umbrella nets to rake mussels. On average, on a river trip, each boat picks up several hundred kilograms of mussels. Ben Hen village where there is a mussel village for over 300 years. For generations, people here have lived by raking clams, cooking mussels and selling them. In the village there are thousands of households, currently more than 70 households stick with the profession. The mussel-making job is maintained all year round, but the main season is from March to June. That means in the hot weather in January, the dishes made from mussels are more popular. A corner of the village makes mussels. This work is done by each household. Accordingly, families will cover the whole process of making mussels: from catching mussels on the La river bed, boiling and treating the intestines to sell. In the past, the mussel catcher used tools made of bamboo, weaved into buckets and then connected to a pole. Poles length or short depends on the shallow depth of the river bed but is usually 3-5 m long. Nowadays, the economy is better off, many families have invested in motorboats with iron buckets to rake mussels. The mussel has just been caught in the La River, then boiled so it is very fat and sweet. The clam raking is quite heavy so it is for men. Also cook mussels, treat mussels, bring to the market to sell to women. Clam will be washed after catching, then put in a large pan to boil. People boil 20-30 kg of mussels each time for 10-15 minutes. With 10 kg of boiled mussels, you will get 1kg of mussel gut. Clams are sold on the spot for 50-60 thousand VND / kg. The mussel is caught in the morning, in the afternoon, it is taken to cook. Every day a household here cooks 2-3 quintals of mussels. After being cleaned, the mussels are put in a large saucepan to boil. Ms. Nguyen Thi Thuy (47 years old, Ben Hen village) has over 25 years doing this. “Boiling mussels must be big, but not too fast, not too long. For them to keep their taste and sweetness, then boil them for 10-15 minutes,” Ms. Thuy said. The batches of mussels that have just been boiled are smoky. According to Ms. Thuy, the profession dates back to the time of grandparents and parents. Until life, she continued to maintain. “Ben Hen village has become a famous place for this mussel cooking job. On average, my family cooks more than 2 quintals of mussels every day.” This work has helped us to have a stable income and escape poverty “, Ms. Thuy added. After boiling, mussels are brought to the treat to separate the intestines from the shell. This work requires vigorous stirring to be able to separate all of the mussel gut. According to the people working here, after deducting all expenses, a family can also earn 500 thousand VND to more than 1 million VND / day. The special thing is that the La River clam here is very sweet, has no mud smell, so it is favored by consumers. Hen here is taken to all markets in Ha Tinh province for consumption, even going to Nghe An province. Mr. Nguyen Van Tuyen, Chairman of Truong Son Commune People’s Committee, said this trade village must have been more than 300 years ago. “At present, there are more than 70 households working as clams. If the crop is successful, many families will earn hundreds of millions VND. The mussel job is quite stable and really helps many families escape poverty,” said Chairman of the People’s Committee. Truong Son commune said. Clams can be processed into many delicious, cool and nutritious dishes such as: stir-fried with rice cakes … Clams can be processed into many delicious, cool and nutritious dishes such as: stir-fry with rice cakes, cook hot pot, porridge, mussel rice … especially on these hot summer days.

O Ruoc nodded: – Yes, the mussel rice said, already known of Hue people and happy, so is mussel rice, also of Hue people. But mussel rice was born when the tissue (which) is not clear, the mussel rice is known to be ok (that is ok). O Ruoc continued: – In the reign of King Gia Long, angry about two centuries ago, in Con Hen, there was a woman named Huynh, a very poor family, her husband was a fisherman, and in the early days, her husband could not catch anything worthwhile. Price, the couple had to eat cold rice with mussels that she found at the edge of the river. At first, I thought it was very hard, I thought they ate it and found it delicious, and then introduced them to the neighbors, the local people found it also delicious, gradually the rustic mussel rice dish spread to Con Hen. Con Hen is located on the poetic Huong River. The river section flowing through Con Hen is very clear water, has no alum and little silt. There is a layer of mud accumulating on the bottom that is very suitable for mussels and mussels proliferating and growing fast, very delicious meat. Con Hen is one of the most delicious mussels. Later, by the reign of King Thieu Tri, the mussel rice had spread to be popular and sold everywhere in the period of the country. In the reign of King Thanh Thai, Mrs. Nguyen Thi Thin came to Con and scratched the mussels, cooked mussel rice to advance to the king, and the king complimented the good taste, so the poor people’s dishes became royal dishes. Mrs. Thach was conferred both the title by the king and the king established the Hen Ward. Perhaps from here, the “illustrious” mussel is processed in many other ways, including mussel. Meaning mussel rice has been around for a long time, just after mussel rice. Name Hoc Ye nods, with the agreement of the gangsters: – O Ruoc says rational and rational. Ms. Hai said: – The mussel rice is very delicious, the mussel noodle is definitely delicious. It’s a bit strange that mussel rice and mussel rice sold in Saigon are not very hen. O Ruoc teaches me how to cook, so that my children can cook, maybe tomorrow this delicious dish will be disseminated to relatives and aunts. O Ruoc laughed “hi hi”: – This is a good idea, O is ready only, a little thing. It is irresistible delicious with authentic Hue mussel vermicelli. Photo: Diadiemanuong. First of all, minced garlic onion that summer, listening to fragrant smell is to stir-fry the mussel meat, season with spices to absorb into the mussels, then turn off the heat, let the roasted sesame seeds in and mix well. Now let’s just take the bowl, “summer summer”, short for it. Based on this, it is necessary to infer what to do first, such as preliminary processing, but talk a lot, long and long as leeches cost labor. Now give vermicelli in summer bowl, next to vegetables including banana corn, thin banana stem, shaved spinach, lettuce, mint, basil, cilantro, coriander, chives, then chopped. It’s the turn for the main thing to make the vermicelli, put the mussels in, the top is crispy pork skin, sprinkle a pinch of roasted peanuts with oil and a little cashew color, scoop a spoonful of sautéed satay, pour in, draw another spoon The soup was mixed with sugar to eat and then put it in again, finally pouring the seasoned broth to taste… started mixing the chopsticks and enjoying the strange taste only summer. “Summer …”. O Ruoc just taught to listen to … because of craving! O Ruo smashes his hand on the table: – More over that summer, to keep listening. Go to mussel first, O saw that there was a variation in Saigon, that was to add more cockles. There is also a place where you do not cook like Hue mussel, but you cook broth, people call it “mussel rice vermicelli”. Perhaps this is a variation from fish noodle soup. Cook broth with tomatoes, pineapple, scallions … some people cook with vegetables, mushrooms, shiitake mushrooms, celery, satay … And similarly, replacing mussel with don is called vermicelli don broth, don don is like a mussel but smaller, more abundant in Ve and Tra rivers and is the specialty of these two regions in Quang Ngai; replaced by clam to produce soup clam vermicelli, shrimp and squid too; A little bit “precious to touch the clan”, we use shrimp, the vermicelli for the “noble” world, for the rich, use crabs, “precious … precious … to touch the clan”, the giant … it is lobster. O Ruoc is really fun. Lade I and friends really thank O very much for teaching wholeheartedly. Goodbye O, I’ll come back to bother O. O Ruoc waving his hand when he touches Hue food: – Teeth (stars) that bother, bother with tissue, bother with tissue, O is so happy, whatever you need to come, summer (so hen).

Talking about Ha Tinh branded seafood, maybe Vung Ang dance squid is the top dish. Unlike normal squid in other seas, Vung Ang skipping squid is famous for being able to catch squid that is still swimming in cages, and still jumping in pots. The squid dance season usually starts from mid-February to the end of the seventh lunar month. The fresh cuttlefish are fished by skilled workers at night, stocked in boats with available seawater and then sold to restaurant owners on floating rafts. The squids are still alive when picked up from the seawater storage compartment. Mr. Nguyen Van Thanh – owner of a seafood restaurant in Vung Ang said, squid jumps best when picked up from the cage, washed so that the whole child is boiled, steamed beer or ginger warehouse. The sweetness and fat, the crispness of the squid is still fresh, making Vung Ang squid not mixed with other squid. The crisp, sweet, and fresh taste of Vung Ang squid is difficult to mix with the squid in other seas. For Vung Ang gourmet squid dance, salad is an indispensable dish in the menu when coming to floating restaurants here. The biggest, strongest swimming squids are chosen by the chef, removing all parts, only the body with transparent color to make salad. Squid salad dish served with herbs, special spices and sauces prepared by each restaurant makes diners pamper. Along with dancing squid, Ky Anh sea area also has a famous jellyfish dish. The fresh jellyfish was mixed by the people of Ky Anh with acrid flavored leaves such as leaves and dung leaves. These leaves are collected in the forest, washed, sun-dried, misted, pureed and then used to squeeze jellyfish to help the jellyfish become bright yellow, not stale. Jellyfish are marinated with dung leaves – a miracle dish of the Ky Anh. Photo: Thu Trang The preparation of leaves was meticulous, and the process of marinating jellyfish was also very meticulous. Jellyfish are separated from the body and legs, then cut into small pieces. Fresh jellyfish is pressed with watermelon leaves, crushed leaves for 2 days, then washed, continued pressing with dung leaf powder one night. When the jellyfish has turned yellow, achieving fragrant and crunchy is a successful jellyfish batch. As a typical folk dish of the Ky Anh people, but anyone who has once enjoyed the jellyfish sauce, jellyfish salad, jellyfish salad is hard to forget the crispy taste of the jellyfish, the pungency of the chili, and the fat. of crushed roasted peanuts and the aroma of the accompanying vegetables such as mango, marjoram, basil, and ham … The dish is rustic but enough to make people “fall in love”. Coming to the coastal waters of Loc Ha district, visitors will easily be “held on by the feet” by delicious opaque fish salad that is hard to resist. The meat is white and firm, and the opaque fish is favored by diners with many ways of processing, but to feel all the deliciousness of this fish, the salad is the best. The opaque fish chosen for the salad are fresh and delicious, neither too big nor too small, and their body still has sparkling silver scales. The fish is beaten clean of scales, head removed, gutted, washed to drain; use a knife to separate the flesh on both sides of the fish body. This meat will be marinated with lemon juice for about 20-30 minutes and then squeezed dry. Processed fish is mixed with onion, pineapple, green mango, sliced ​​carrot, roasted peanuts … Chisel fish salad in Loc Ha horizontal sea makes but fastidious diners also “fall in love”. (Photo: Tuy Phong). To make the fish salad flavorful and bold, Loc Ha people eat with a sauce made from nearly 15 different spices such as: lemon juice, minced garlic, purple onions, roasted peanuts, chili, herbs, fish sauce … This mixture is boiled, fully mixed with the sour taste, sweet salty. Fish salad wrapped in spring rolls of the same kind of water makes the most demanding diners also nod. For the first time to enjoy the opaque fish salad, Ms. Pham Mai Hue from Ninh Binh shared: “I rarely eat salad, but the time I went back to Ha Tinh to play, I was introduced to the opaque fish salad, so I tried it and was correct. is delicious. Next time I have the opportunity to return to Ha Tinh, I still want to re-enjoy that special dish ”. Hen Duc Tho is properly processed to keep its taste and sweetness from being crushed. ( Photo by Duong Chien). On the contrary to Duc Tho, the cool sweetness of La river mussels will certainly not make you regret it for tasting. After the flood passed, it left phytoplankton a natural source of food to help mussels flourish and have a characteristic taste, sweeter than other regions. After the mussel is caught, it must be soaked in water to release mud, pick up grit and trash; then wash and boil the mussels to release the intestines. When you boil the mussels, the heat should be high enough so that the water will just boil for a short time until the mussels open, but the meat is not tender. Both the gut and the shell of the mussel sink but the flesh is lighter than the shell. When the shell is submerged, the intestines will float on the surface, so just quickly push the intestines of the mussels to another basket. The taste of the mussel dish holds many children away from home. Hen Duc Tho is often processed into many dishes such as cooking soup, cooking porridge, stir-frying bean sprouts with rice cakes … Hen is a clean food, completely handmade and living in a natural environment, today, it has become a specialty in restaurants and hotels. Many people in Ha Tinh who go far away still cannot forget the sweet taste of home specialties, so Duc Tho mussel also follows people to many other provinces and cities. The delicacies from aquatic and seafood have contributed to the branding of Ha Tinh cuisine, hidden in which the cultural values ​​of each region are unique features that attract tourists from near and far.

Her swimsuits, pleated skirts, shorts, mussel sleeves … are still an endless source of inspiration for the modern fashion world.

With Saostar look back at the most memorable summer fashion moments of Princess Diana.

Even when she was pregnant, the Princess did not forget to show her ‘stylish without effort’ when appearing in front of the media.

In 1983, she went to see polo in simple clothes, shirts, pants and embroidered bags.

In 1985, she chose a two-piece swimsuit while traveling in the south of France.

The princess is seen wearing a shirt and shorts while walking outside Windsor Castle.

In 1987, the Princess was able to ‘catch the trend’ wearing jumpsuit and metal belts.

She wore comfortable shorts as she took the little prince to explore nature.

The princess loves the dresses with large belts.

She chose cool blue outfits when she went to events in Sydney.

Princess Diana chose a ‘hot’ red dress when visiting the arid lands of South Australia.

In 1988, she visited New South Wales in a lovely vignette dress.

The princess wore a T-shirt and shorts while on vacation in Mallorca, 1990.

In Nigeria in 1990, the Princess was caught in moments that made people wonder whether to praise her elegant dress or her bright smile.

In 1990, the Princess relaxed on a yacht with Prince Charles and King Constantine II of Greece.

During her visit to Egypt, the Princess appeared elegantly in a pale yellow shirt and white skirt.

In 1992, she wore neutral colors in harmony with the Egyptian scene.

In 1993, the fashionista disappeared while on vacation in the British Virgin Islands.

The Princess’ outfit in Angola in 1997 was like a textbook for all the girls of that period.

Princess Diana is a fan of instant swimsuits.

She opted for a youthful pastel-colored swimsuit for a 1997 trip.

Another time, she chose flower motifs when she was on vacation with her husband.

The Princess’ ‘skillful’ wet hair is no less than a Hollywood actor.

High-cut swimwear has become a trend since 2020 but the princess has been wearing it since 1997.

Kate must never have dared to wear a leopard-skinned swimsuit like her mother-in-law.