In addition to humiliation, roast duck, roast pork…Lang Son also has a rustic dish with the mountain flavor of the Tay people, which is wild shrimp. Photo: Time Gold TV Unlike common shrimp species that live in the water, wild shrimp are insects that live on tree trunks or caves and are only found in Lang Son. Photo: Vietnamese people. Lang Son shrimp has a similar shape to a shrimp but is small in size and has locust-like legs. Photo: Vietnamese people. Considered as a seasonal specialty, Lang Son forest shrimp costs up to 500,000 VND/kg at the beginning of the season. In the middle of the season, wild shrimp are cheaper, about 300-350,000 VND/kg. Photo: Vietnamese people. According to local people, wild shrimp are available around June and July. At night, this insect flies out in all directions to feed, during the day it stays in the nest. Photo: People of Vietnam To catch wild shrimp, people have to go quite far because the deeper in the forest, the more wild shrimp there are. Sometimes we have to cross hills and mountains to deep forests. Photo: Youtube However, wild shrimp are very smart, knowing that someone is approaching, they run away. The catcher must have experience to catch all the nests. Photo: Youtube Due to the high selling price, in the season, many people go to the forest to catch wild shrimp to sell to earn extra income. Wild shrimp are often processed as a drink by roasting with ginger leaves, lemon leaves or guise leaves, leaves of magnolia. Photo: Time Gold TV At pubs, each kilogram of wild shrimp can be processed into 4-5 plates, each plate is about 200,000 VND. Photo: Time Gold TV Video: Lobster is cheap only 150 thousand 1 and the truth is…. Source: VTV24

Ginseng tea Tea has a light, cool taste and contains many nutrients, so it is especially popular in hot summer weather. To make ginseng tea, you need to wash and prepare all the prepared ingredients. Then, you put a pot of boiling water, pour lotus seeds and lotus root mixture into the pot. Next, you add the remaining ingredients to the pot, season to taste. Note that when you are about to turn off the stove, you will add the longan. Finally, you let the ginseng tea cool, add ice if you like to drink it cold. Photo: Kamza9x, Guiddentt. Resources: – Dried lotus seeds – Shame on – Red Apple – Universal ear – Sugars – Dried lotus root Corn tea Surely this is also a delicious summer cooling tea with crispy corn kernels, cool when used with crushed ice, nothing is more wonderful. To cook, the corn after boiling, separate the seeds, continue to simmer until the water is sweet and the corn is soft. Then, you add a little sugar and a little salt to simmer for a cool and rich tea. Next, you add tapioca flour to create a certain consistency. Finally, you add coconut milk and sesame to make the bowl of tea more beautiful. Photo: Viethomecooking, Hollycancook. Resources: – 2 – 3 fresh glutinous corn – Cassava flour – Street – Coconut – Cornstarch Black bean Tea When thinking of summer refreshments, it is impossible not to mention the traditional black bean soup. This type of tea is both easy to prepare and the ingredients are easy to find. Black beans are washed with water, picking up the seeds floating on the water. Then, you roast until the outer shell of the beans is slightly wrinkled, then add water to cover the beans. Finally, you boil until the beans are soft, add sugar to taste. Photo: Toilameiii. Resources: – Black beans – Street – Coconut – Flour Mango tea First, boil a pot of water, put the starch in for about 15 minutes, then turn off the stove, paying attention when simmering. Then, cover the pot until the starch is transparent, then take it out and soak it in cold water. For mango, you cut it into small, bite-sized pieces. Next, you put the mixture of fresh milk, half chopped mango and coconut milk into the blender. After pouring into the bowl, you put the remaining pieces of mango and pearls in. When eating, you can add some shaved ice or put it in the refrigerator to cool. Photo: Anhthuy989, Quynhgaaa. Resources: – Mango – Fresh milk – Coconut – Tapioca for making pearls

1. Sprouts Just hearing this unique name, you must be thinking of the stone sprouts in the story of Trang Quynh, right? In fact, the name “germ gravel” comes from the way the dish is processed. The gravel is heated, then used to cook the wild boar meat, which has been thinly sliced ​​and marinated with spices such as pepper, garlic, onion, cilantro, etc. When eaten, people will use it with raw vegetables, dipping in sour chili lime sauce sweet. This dish is considered a famous specialty of Phung Hiep, Hau Giang. Sprout gravel dish. 2. Toss the furnace In fact, this is the Cham pronunciation: tung lamaow. Accordingly, “tung” is the intestine of the “curious” child, which is the cow. Simply put, this is a dish made from beef intestines. This beef sausage dish has long been associated with the Cham people in Chau Doc (An Giang). To make this dish, people use beef intestines to wrap the outside. The inside is beef mixed with minced fat. Just like that, mix all the ingredients with skullcap, spices, star anise and especially fermented cold rice to stuff into beef intestines. Each round, full and finger-sized sausage is tied into a string and dried. After 3 sun exposure, it is enough to drain, hunt meat and can be enjoyed. 3. Humiliation Khau humiliation, also known as lying stitch, is a dish originating from Guangdong, China, introduced to Vietnam through the variation of the Tay, Nung, and Ngai ethnic groups and over time has become a special dish. famous product. It usually appears only on family occasions such as Tet holidays and weddings. The name “humiliation” comes from the Chinese transliteration, where “stew” means “steamed until soft”, and “humiliated” means “meat”. Therefore, if the translation is correct, it can be understood that the meat is steamed or steamed until cooked. 4. Lap lap hotpot “Lap Lap” (also called “Lap Sap”, “Lap Lap” or “Cross”) is a local language, meaning almost the same as “Mixed”. Usually, carp is a bunch of small fish, sometimes even shrimp, crab and other seafood when caught by fishermen. This is a famous specialty of the coastal city of Quang Ninh, also commonly known as fishing boat hot pot. 5. Cuckoo Candy Cu Do candy is a specialty peanut (peanut) candy of Ha Tinh province. Candy is cooked from molasses, sugar, malt, ginger with peanuts added and poured into two pieces of pressed rice paper. This candy is very sticky and sticky, can be eaten alone or enjoyed with green tea. 6. Thang Co Thang Co is a specialty of the Mong people originating from Yunnan (China). The name of this dish is pronounced according to Sino-Vietnamese pronunciation as “thang co”, which means “bone soup”. The main ingredients of Thang Co are from the internal organs of horses such as heart, liver, blood, heart, meat, … combined with many typical spices such as cinnamon, lemongrass, cardamom, lemon leaves, ginger, … and victory tree. 7. Pig steals armpit The armpit pig, also known as Muong Sa Pa pig, badger pig, whistle pig, and ri pig, is a specialty pig breed of the highlands and appears most often in Lai Chau. This is essentially a traditional pig breed that was crossed between wild boar and Muong pig. Upland people often raise them freely in the forest, and because pigs have a small appearance, weighing only about 10-15kg, they are often “stolen in the armpit” for convenience. People often cut pork to make many different dishes such as steaming, grilling, cooking imitation civet, stewing soup, making sausages, but the most delicious dish is the fragrant roasted pork armpit. 8. Great-grandchildren The great-grandson at first glance looks exactly like a mussel but is a bit smaller. They usually live mainly in brackish and freshwater riverbeds in Quang Binh and Quang Tri. To get the cut meat, it is necessary to first wash it thoroughly, bring the pot of water to a boil, then pour it in, beat with chopsticks to separate the intestines from the shell, then treat (like rice) to remove the intestines. Particularly for the boiled water to settle, filter it and cook soup with young jackfruit, spinach or porridge. In addition, local people also use great-grand meat to cook delicious stir-fry dishes.