The jockeys competed on the opening day of the Fansipan horse race with the theme of Horseshoe on the Clouds in June 2019. (Photo: Quoc Khanh/VNA) Not a commercial, not a professional race, the Horse Racing Festival in Bac Ha is a race of farmers and racehorses are also pack horses. On May 31, the Ministry of Culture, Sports and Tourism gave Bac Ha horse racing festival (Bac Ha district, Lao Cai province) on the list of National Intangible Cultural Heritage. This is considered a great opportunity for Lao Cai province to preserve the unique cultural features in the Northwest highlands. For those who have been born and raised in the “white plateau” land of Bac Ha, Lao Cai, it seems that the daily “sweeping piles… thumping” sounds of the horse-drawn carriages beat on the winding hill roads. , especially at night in the morning, in the afternoon sun or cool afternoon, has been deeply ingrained in the subconscious. The familiar sound of horse hooves also reminds the children of Bac Ha who have been away from home for a long time to be impressed by the traditional horse racing tournament that has existed for hundreds of years in this locality. In the sunny summer days when the hillsides of the Bac Ha highland are full of red plums, it is also the time when the pack horses, the “barefoot knights” temporarily put aside their daily farming work, eagerly preparing to participate in the traditional horse racing tournament – a sports tournament imbued with the traditional cultural beauty of the highland ethnic groups in Lao Cai. In the highland districts Lao Cai The horse is both a close friend and an important daily means of transportation. Every day, in the mornings that have not yet cleared the dew, even though it is still cold, horses still work hard to help the Mong family carry farming tools, fertilizers, and seeds to the fields. In the evening, when the sun shines through the western mountains, it is also the time when horses patiently carry the harvested products from the fields to home. Upland mountain roads are steep and winding, rocky mountains are bumpy, only a horse – a close friend, can help the Mong people sow corn and rice grains on the top of the mountain, and the slopes are precarious. Horse is a friend in everyday life but also a sacred animal in the religious life of the Mong people. The horse is the only thing that transforms into a stretcher to bring the dead to eternity. Only the horse has enough mystical power to carry the Hmong shaman to the heavens, the earth, and the rivers and seas to find the souls of the sick and heal the Hmong. According to Ms. Chu Thi Duong, Vice Chairwoman of Bac Ha District People’s Committee, maintaining the Bac Ha Traditional Horse Racing Tournament is one of the local efforts to honor the fine cultural values ​​of ethnic minorities. Bac Ha highland in general and praised the unique and emotional attachment between upland people and animals that are extremely attached and familiar in their daily life and spiritual life. Click to see standard size. According to history, the Bac Ha horse race is usually held in the spring on a regional scale. In 1975, Bac Ha held a parade with over 200 horses going around the central area to celebrate the liberation of the South and reunification of the country. In the spring of 1980, Bac Ha District Team (Military Command) organized a horse race, shooting to choose good horsemen and gunners to join the militia and transport food by road. After that, Bac Ha did not organize another tournament. In 2007, the Bac Ha traditional horse racing tournament was officially restored. Since then, the award has become an annual festival of Bac Ha district, held once a year, meeting the needs of people to enjoy the cultural and spiritual life, contributing to the preservation and promotion of cultural and sports traditions of ethnic minorities in Bac Ha; promote the image of people, travel Bac Ha to traveler at home and abroad, becoming a highlight to attract tourists to Bac Ha. The previous Bac Ha horse racing festival took place around fields and hills, and ended up in a field in the center of town. When nearly reaching the finish line, the horsemen quickly jumped to the ground, pulled the flintlock on their shoulders and aimed at the target, fired 5 shots, then snatched the red ball, jumped on the horse and returned to the starting point. Whoever is both fast and hits the target the most is the winner. Today, the horse race in Bac Ha is no longer a shooting competition, the jockeys also have a separate arena, the race is organized and more attractive to viewers. Not a commercial, not a professional race, horse racing in Bac Ha is a race of farmers and racehorses are pack horses. In particular, horse racing in Bac Ha is “carpentry racing,” where jockeys ride on horseback without a saddle, without pedals, but only with a belt to tie the horse, two iron hooks tied to the ropes on either side of the jaw to control. In the process of participating in the competition, looking at the jockeys crouching on the backs of the “strong horses” are galloping to see the difficulty and courage of the horsemen on the track. Mr. Vang Van Huynh, a jockey who has won 2 consecutive championships (in 2012 and 2013), shared that when competing, he also needs to observe the opponent’s horse to control the horse, and at the same time, keep a distance to avoid the horse jostling. Collisions can cause accidents: “Sit firmly on your back to control the horse when running. When cornering, pull the reins and slow down to avoid falling. When the road is straight, release the reins and spur the horse to run at full speed. force.” Every year, the Bac Ha traditional horse racing tournament attracts a lot of domestic and foreign tourists to attend. The audience experienced all kinds of emotions: holding their breath when a horse ran too far out of the yard, running towards the barrier; Get your heart racing when a jockey falls off his horse on the track or burst with joy when the horses race past their opponents spectacularly. Mr. Sung Seo Using (Su Man Khang village, Ta Van Chu commune, Bac Ha district) with a long history of raising famous horses in Bac Ha said: “A good horse for racing must be a male horse with a tall body, long hooves, straight, smooth hair, fast sharp eyes, wide chest, slim belly, long and even running steps.Choose a horse to go racing, the legs must be straight, the hooves are thick… if the toenails protrude like a duck’s foot, the horse runs poorly.” On the racetracks of the Bac Ha Traditional Horse Race, the impression left on visitors is always the overflowing excitement and admiration for the brave and simple local ethnic boys, along with the Powerful racing horses bring to the audience attractive performances and hot competitions. Those are the unforgettable experiences in the hearts of every visitor when once coming to the Bac Ha plateau.

Every year on the second Saturday in June, it is designated as “Cultural and Natural Heritage Day”. June 12th is 2021 “Cultural and Natural Heritage Day”. In order to further enhance the people’s awareness of the protection of intangible cultural heritage (“intangible cultural heritage”), inherit and promote the excellent Chinese traditional culture, and create a good social atmosphere for intangible cultural heritage protection, this year’s “Cultural and Natural Heritage Day” intangible cultural heritage publicity and display activities The subject is “ People’s intangible heritage and people’s sharing “.

Inventory of intangible cultural heritage elements in Guangdong Tourism Expo > >

Every year in the Guangdong Tourism Expo, there are many splendid intangible cultural heritage exhibitions and intangible cultural and creative product displays, highlighting the charm of traditional culture. Excellent non-genetic inheritors demonstrated traditional production skills at the Guangdong Tourism Expo, attracting the attention of citizens and tourists. Below, let’s take stock of the intangible heritage elements that appeared in the Guangdong Tourism Expo in those years…

Foshan Paper-cut-National Intangible Heritage

Foshan paper-cutting is an important part of the part-time job in Guangdong. It is said that it originated from the Central Plains and developed in combination with local folk customs, handicrafts and commerce. It has gradually become a market in the Qing Dynasty. Foshan paper-cutting is divided into four categories: solid color paper-cutting, lining material paper-cutting, writing material paper-cutting, and copper chisel paper-cutting. Paper-cutting techniques are divided into two categories: cutting and engraving. Traditional Foshan paper-cutting determines its content and form based on social conditions and public opinion. The eternal themes such as celebrating auspiciousness, exorcising evil, and having many children and longevity are extremely popular among the people and have been popular for a long time.

Foshan Woodcut New Year Pictures-National Intangible Heritage

The production of Foshan woodblock New Year pictures flourished during the Qianjia period of the Qing Dynasty, and gradually declined after the 1930s. Divided by skills, Foshan woodblock New Year pictures include three types: original painting, wood printing, and wood printing meticulous brushwork; divided by subject matter, there are three types of door paintings, idol paintings, and seasonal genre paintings. Their main functions are sacrifices, blessings, and decoration of the environment. It embodies people’s desire to exorcise evil spirits. Foshan woodblock New Year pictures were selected into the first batch of national intangible cultural heritage lists in 2006.

Traditional incense making skills (wan incense making skills)-national intangible heritage

Wanxiang, commonly known as Agarwood, is also known as Baimuxiang and Daughterxiang. Because it is the most famous product in Dongguan, it is called “Wanxiang”. Wanxiang was introduced from abroad in the Tang Dynasty. During the Song Dynasty, it was widely planted throughout Guangdong, especially Guanyi. It was well-known in the Ming Dynasty. In the Qing Dynasty, Wanxiang entered the palace as a tribute. Wanxiang is generally made of seven or eight-year-old Wanxiang trees, which are processed into a superior finished product. For a long time, Wanxiang is still an indispensable additive when formulating world-class perfumes, essential oils and other products. In the 30 years since the 1950s, Wanxiang trees were deforested due to various reasons, and Wanxiang was on the verge of extinction.

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Yao Embroidery-National Intangible Heritage

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Chaozhou Gongfu Tea Art-National Intangible Heritage

Chaoshan Gongfu tea art is a tea brewing technique handed down in the Chaoshan area of ​​Guangdong Province. It began in the Song Dynasty and became popular in the middle of the Qing Dynasty, and even spread to various parts of Southeast Asia. In 2008, Chaozhou Gongfu Tea Art was selected into the second batch of National Intangible Cultural Heritage List.

The brewing of Chaoshan Gongfu tea has its own certain formulas, which are mainly taught by tea sets, tea masters cleaning hands, clay pots to make fires, sand chop (water boiling utensils) to draw water, olive charcoal boiling water, boiling water hot pots, re-warming tea cups, Ming Qing Vegetarian Paper, Pot Na Oolong, Ganquan Washing Tea, Raising High Punch, Scraping Foam on the Lid, Hot Topping, Hot Cup Rolling, Low Sprinkle Tea Soup, Guan Gong Touring City, Han Xin Ordering Soldiers, please taste, It is composed of multiple links such as smelling the tea fragrance, sipping the harmony, smelling the bottom of the cup, and mellowing the spirit.

Jieyang Lion Dance-National Intangible Heritage

Jieyang Lion Dance is mainly spread in Rongcheng District of Jieyang City. It is a comprehensive traditional art that combines martial arts, dance and skills. Jieyang had the custom of lion dance in the early Qing Dynasty. As one of the southern lions, the lion dance in Chaoshan area has the characteristics of few people and flexibility. In 2011, Jieyang Green Lions were included in the third batch of national intangible cultural heritage.

Wuchuan Floating Color-National Intangible Cultural Heritage

Piao Color in Wuchuan began in Shagang Village, Huangpo Town, Wuchuan City, Xianfeng in the Qing Dynasty. It was a large-scale parade custom in the local god welcoming contest held around the Lantern Festival. Wuchuan Piao Color is unique in shape and diverse in art forms. The Piao color is like a small stage for activities. The modelling figures are generally 6 to 12 years old, and most of them are based on famous myths, legends or historical figures. Wuchuan Piaose was selected into the second batch of national intangible cultural heritage list in 2008.

South China Sea Rattan-Provincial Intangible Heritage

The Nanhai rattan series was first recorded in the “New Tang Book Geography” compiled by Ouyang Xiu and others in the Northern Song Dynasty. Rattan is a kind of skin and core of palm and rattan plant stems as raw materials. After cooking, drying, bleaching, anti-mold, disinfection and other processes, it is processed by professionals and shaped and reinforced to make products. The basic shapes of the wares are then woven into practical products and handicrafts using traditional techniques. In 2012, it officially became Guangdong Provincial Intangible Cultural Heritage.

Zhanjiang Leizhou cattail weaving-provincial intangible heritage

The technique of Leizhou Pu-weaving is a traditional manual technique that weaves cattail into daily necessities by hand. The history of weaving and using cattail fabrics in Leizhou can be traced back to the Neolithic Age. The development of the “Maritime Silk Road” during the Han and Tang Dynasties greatly promoted the development of Leizhou Puzhi. In the Yuan Dynasty, the introduction of high-yield “General Grass” was successful, which provided a material foundation for the development of Leizhou Puzhi. In the Ming and Qing dynasties, pu fabrics have become a large number of export goods in Leizhou. In 2012, it was included in the fourth batch of provincial intangible cultural heritage representative list of Guangdong Province.

Wing Chun-Provincial Intangible Heritage

The history of Wing Chun boxing can be traced back to the middle and late Qing dynasty. In the Tongzhi period of the Qing Dynasty, after finishing, adapting and improving, Wing Chun boxing gradually took shape. The “short bridge and narrow horse” of traditional Wing Chun boxing is different from other traditional martial arts techniques. It is positioned based on the applicability of the architectural style of the handicraft towns in the Pearl River Delta with the applicability of the side streets and narrow lanes. It is simple, direct, and practical. Adapting to the characteristics of southerners, through a century of inheritance and development, Wing Chun has become one of the representatives of traditional Chinese martial arts with wide popularity and international influence.

Zhanjiang Potou Puppet Show-Municipal Intangible Heritage

According to legend, Potou’s puppet show originated in the Han Dynasty, introduced from Fujian and other places, and prospered in the Ming Dynasty. The puppet show in Pottou area is usually performed by three people. The singing and Taoism are all dialects, which are easy to understand. This folk art was included in the “Sixth Municipal Intangible Cultural Heritage Representative Project of Zhanjiang City”

Danxia red bean jewelry making skills-municipal intangible heritage

The craftsmanship of Danxia Red Bean Jewelry is to use a rope and many red beans, with a pure heart, use Chinese elements, integrate Chinese aesthetics, use elegant techniques, three twists and fives, finely crafted, and use ropes to change infinitely. modeling. At the same time, it is decorated with a pendant, put on scattered beads, matched with elegant jade or nostalgic silver ornaments, fashionable cotton and linen, and then used various colors to combine and use. In 2015, Renhua Danxia red bean jewelry making skills were included in the fifth batch of intangible cultural heritage list of Shaoguan City.

Chenghai Tiezhi Puppet Show-District-level Intangible Cultural Heritage

Chenghai Tiezhi Puppet Show, evolved from shadow puppetry, is also called “bamboo window paper shadow”. In the late Qing Dynasty, the performance model had a major innovation. The troupe artists used the Chaozhou opera stage at that time. The bamboo windows were changed into small theaters, the leather sculpture figures were changed to puppets, and the puppet body was cut from wood with a clay sculpture head. Up-tide embroidered costumes, with three iron branches on the back supporting the hands of the divine comedy, and stage performances. The scripts of the performance mostly use Chaozhou operas, and the singing is consistent with the Chaozhou songs. Tiezhi puppet performance and production skills were included in the Chenghai District-level Intangible Cultural Heritage List in 2017.

Shaoguan Renhua intangible cultural heritage project performance “Five Gengji Seasonal Songs”

The performance of “Five Geng Chicken Season Songs” is based on the provincial intangible cultural heritage project “Shitang Yuejie Song” of Renhua County, which is spread in Shitang Village, Renhua, Guangdong. The song of Yue Jie is sung from the first day of the eighth lunar month to the fifteenth of August. It is not sung during the day. Its songs and singing styles have been passed down from the Tang Dynasty to the present. It is a living fossil of ancient folk music singing and folk culture.

Chaoshan Bamboo Weaving Lantern

A hundred years ago, the craft of bamboo weaving lanterns was introduced to Chaoshan. Because “bamboo” and “de” in Chaoshan dialect have the same pronunciation, people like to use bamboo to make lanterns, which is a good sign.

Intangible cultural elements are increasingly integrated into the lives of the people, radiating the charm of the new era, and inspiring the new vitality of cultural and tourism integration.

At the 2021 Guangdong Tourism Expo to be held in September, cultural and tourism products such as museums, intangible cultural heritage, cultural and creative design, digital publishing, integrated media, cultural products, cultural and art IP, travel books, public welfare tourism, etc. will be displayed And services, set up non-heritage cultural and creative national tide exhibition area, cultural tourism art theme exhibition area, and hold museum cultural tourism theme activities. Stay tuned!

2021 Guangdong Tourism Expo

September 10-12 (Friday-Sunday)

Guangzhou·China Import and Export Fair Complex, Zone A

To

The Guangdong International Tourism Industry Expo (Guangdong Tourism Expo, CITIE) has been held for 16 consecutive times since its establishment in 2005. It has become an annual tourism event for information exchange, promotion and product trade in the cultural and tourism industries at home and abroad.

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

Bac Ha horse racing festival In addition to the fresh climate and beautiful natural landscape, Bac Ha is also a land with many famous monuments, such as Hoang A Tuong Palace, Bac Ha temple, Trung Do temple, Thien Long cave. Along with that, the villages still preserve the unique cultural features of ethnic groups such as Ta Van Chu, Ta Van Chu commune; Trung Do village, Bao Nhai commune, Ban Pho village, Ban Pho commune… Especially, Bac Ha cultural market attracts a lot of domestic and foreign tourists to visit and shop. Bac Ha is also known by tourists near and far for its unique festivals, especially the nearly 100-year-old traditional horse racing festival, which takes place in June every year. According to the Department of Culture, Sports and Tourism of Lao Cai, in 1975, in Bac Ha held a parade with over 200 horses going around the central area to celebrate the liberation of the South and reunification of the country. In the spring of 1980, Bac Ha District Team (Military Command) organized a horse race, shooting to choose good horsemen and gunners to join the militia and transport food by road. After that, Bac Ha did not organize another tournament. In 2007, the Bac Ha traditional horse racing tournament was officially restored. Since then, the award has become an annual festival of Bac Ha district, held once a year, meeting the needs of people to enjoy the cultural and spiritual life, contributing to the preservation and promotion of cultural and sports traditions of ethnic minorities in Bac Ha; promoting the image of people and tourism in Bac Ha to domestic and foreign tourists, becoming a highlight to attract tourists to Bac Ha. In the past, horse racing took place around fields and hills and the finish line was in the center of town. When nearly reaching the finish line, the horsemen quickly jumped to the ground, pulled the flintlock on their shoulders and aimed at the target, fired 5 shots, then snatched the red ball, jumped on the horse and returned to the starting point. Whoever is both fast and hits the target the most is the winner. Today, the horse race in Bac Ha is no longer a shooting competition, the jockeys also have a separate arena, the race is organized and more attractive to viewers. Not a commercial, not a professional race, horse racing in Bac Ha is a race of farmers (jockeys) and racehorses are pack horses. A special feature of horse racing in Bac Ha is the carpentry race, where the jockeys ride on horseback without a saddle, without pedals to hold their feet, but only with a horse belt, two iron hooks tied to the ropes on either side of the jaw to control. With the courage, skillful horse control and endurance of both the rider and the fighting horse, the race took place fiercely, thrillingly, and attractively from qualifying to the final. With that distinction, the Bac Ha horse race is always expected and becomes a unique cultural feature of the ethnic minorities here. Ms. Chu Thi Duong, Vice Chairman of Bac Ha District People’s Committee – said that maintaining the Bac Ha traditional horse race is one of the local efforts to honor the good cultural values ​​of the people. Bac Ha highland minority in general and praised the unique and emotional attachment between upland people and animals that are extremely attached and familiar in their daily life and spiritual life. Bac Ha is a land that also contains many unique cultural values After becoming a national heritage, many culture and tourism experts believe that the Bac Ha horse racing tournament will enrich the culture of this land, especially improve tourism attraction with tourists. become a lever for tourism development in the coming time. Because of the fact, despite possessing abundant tourism resources, Bac Ha tourism still has not developed commensurately, tourist growth is low due to the lack of unique products, tourism facilities have not been invested in the same way. the set; the system of hotels and new houses is only on a small scale and still lacks high-quality facilities; tourism human resources have not met the requirements; the advertising, promotion, investment attraction to develop tourism products and services is not effective; ability to connect with Sa Pa, Lao Cai city, Si Ma Cai, Xin Man (Ha Giang) in coordinating tourists is still limited… Recognizing the difficulties in tourism development, and determined to create breakthroughs for Bac Ha’s green economy, according to the tourism development planning of Bac Ha district up to 2020, with a vision to 2030, Bac Ha will focus on multi-faceted development. To form tourism product lines (types of tourism) such as: cultural tourism, eco-tourism – community, sightseeing tourism, historical sites, festivals to meet the needs of discovery and experience. of visitors; Promote promotion through special publications, Internet system, social network; To promote the attraction of investment in the district’s tourism technical facilities, in which to give priority to the construction of 3-star or higher-class hotels in townships, and to develop community-based tourism; Building and upgrading routes connecting tourist attractions; Focus on training tourism human resources towards perfecting basic skills according to Vietnam Tourism Professional Standards; Strengthen the ability to connect, coordinate and transfer guests with localities in the province and Ha Giang province.

Urine boiled egg dish in China. (Illustration) Similar to boiled eggs with tea, but with a special ingredient that is soaked, boiled and stewed in the boy’s urine. This dish is considered an ethereal pleasure of the Chinese, so boiled egg with urine is also known with a rather “beautiful” name, which is boiled egg with pupil urine, or boiled egg with male urine. Close-up of an egg boiled with pupil urine. (Illustration) The dish “boiled eggs with urine” has a fairly simple recipe, including only eggs, time and pupil urine. Every day, urine from boys under the age of 10 is collected from local primary schools. Eggs are first soaked in urine, then boiled. Once the eggs have been hunted, the shells are broken to allow urine to penetrate into the eggs, and then continue to be flushed with urine at room temperature to prevent the eggs from being overcooked. Woman pouring urine on top of eggs. (Illustration) Since ancient times, Eastern medicine has given “the juice of the small copper” as a medicine, which can cure many different diseases. Therefore, it is said that boiled eggs with urine also have the effect of enhancing blood circulation, increasing vitality, and even preventing stroke. Because of those “fanciful” uses, boiled eggs with pupil urine cost four times more than the price of ordinary boiled eggs. Urine boiled eggs cost more than regular boiled eggs. (Illustration) However, whether it is an intangible cultural heritage or an oriental medicine with many healing and health-enhancing effects, not everyone is brave enough to try this strange and delicious dish. This looks unhygienic. Even today, Chinese medical experts and international public opinion are still skeptical, arguing quite fiercely about the use as well as the food hygiene problem of the pupil’s urine boiled egg. Although it is an intangible cultural heritage, not everyone dares to try this dish. (Illustration) But the two words “elite” in the culinary industry and the time factor are inherently inseparable. Whatever you say, boiled eggs with urine have existed for a century and have become an indisputable cultural feature in the cuisine of Indochina in particular, and of China in general.

Chicken eggs are a very common food, processed by people around the world with different types of dishes. But in China, people have a strange egg dish that at first glance can make diners not want to eat – the “brass egg” of Indochina, Zhejiang. It’s an egg boiled in a boy’s urine. “Intangible Cultural Heritage” of Indochina China has many strange specialties, including the dish boiled eggs in the urine of boys. Due to being popular since ancient times in many real historical records, the dish “boiled eggs with urine” was officially recognized as part of the “intangible cultural heritage” of Indochina, in in 2008, and proposed the recognition of a world cultural heritage for this unique dish. They believe that urine-boiled eggs are a part of Chinese cuisine and deserve the same honor as Korean kimchi or Japanese washoku. This dish of boiled eggs with urine in Dong Nam is considered a typical Chinese culture and is widely sold on the streets of Indochina city. In 2014, traditional Chinese chefs plan to introduce this dish to the world during Easter. With a certain amount of confidence, the chefs from Zhejiang province consider these eggs to be of an exceptionally high standard. Although they are processed by a method that scares many foreigners, their taste and effects are excellent. Visitors to the city of Indochina often cannot ignore the famous boiled egg dish here. This specialty has appeared thousands of years ago with its taste and healing effects. The dish is considered a tangible cultural heritage of Indochina. Similar to boiled eggs in tea, but with a special ingredient that is soaked, boiled and stewed in the boy’s urine and eaten as an elegant animal of the Chinese, this urine boiled egg dish Also known with a rather “beautiful” name is a boiled egg with pupil’s urine, or a boiled egg with a male’s urine. The dish “boiled eggs with urine” has a fairly simple recipe, consisting of only eggs, time and pupil urine. According to Mr. Lu Ming, the chef who wants to bring this dish to the world said that the urine for boiled eggs is obtained from primary schools. “The boys will pee in buckets and we collect them every day to ensure the best quality,” he said. Only boys’ urine is used, especially from boys under 10 years of age. There is no answer to the question of why it has to be a boy’s urine, only that this somewhat bizarre cooking method has existed for centuries here. In particular, people will use the entire amount of urine during the day instead of keeping it for use gradually to ensure the quality of boiled eggs. This egg recipe has been passed down through generations. Eggs boiled in boys’ urine are of an extremely high standard. Eggs are first soaked in urine, then boiled. The dish “men’s egg” is considered an elixir of life. Once the eggs have been hunted, the shell is broken to allow urine to penetrate into the egg, then continue to flush with urine at room temperature to prevent the egg from being overcooked. During the simmering process, urine is continuously added, along with some herbs. This recipe leaves the egg whites a pale yellow color, while the yolks turn green. After ripening, dong quai will usually have a pale yellow white and a green yolk, salty, sour and of course indispensable the characteristic “smell” of urine. However, this dish is considered not too difficult to eat. Recently, urine has added a distinct sour taste to eggs. The chefs were also unable to explain why. They think this sour taste is special and delicious. They want the dish to be exported widely so that the whole world can fully appreciate the value of Chinese cuisine. Considered a medicine Since ancient times, Eastern medicine has given “tieu dong’s juice” as a medicine, which can cure many different diseases. Therefore, it is said that boiled eggs with urine also have the effect of enhancing blood circulation, increasing vitality, and reducing pain in hips, legs and joints and even preventing stroke. Because of those “fanciful” uses, boiled eggs with pupil urine cost four times more than the price of ordinary boiled eggs. The ancients did not consider urine as a waste product of the body, but considered it a valuable medicine. That’s why people call this water samsara, reverting ladders. Modern researches today show that urine contains many substances that are beneficial to health such as urea, uric acid, hipuric acid, purine alkali, amino acids, fatty acids, endocrine substances (hormones) vitamins and enzymes. .. Thanks to the chemical composition and effects of these ingredients, scientists have been able to explain the medicinal uses of urine recorded in ancient documents that were previously unexplained. Accordingly, children’s urine is effective for postpartum women who are weak, cough, fever, and vomit blood, used to prepare some medicines. Mr. Ge Yaohua, an egg seller, introduced: “My family eats eggs in every meal. Families in Indochina love them. This type of boiled egg is very good for health, avoids back pain of the elderly, and gives more energy to work.” However, not everyone likes this dish. Whether it is an “intangible cultural heritage” or an oriental medicine with many healing and health-enhancing effects, not everyone is brave enough to try a strange and delicious dish. This unsanitary look. And there have also been many doubts and arguments, giving many warnings for this dish about the “unsanitary” problem not only in the way of eating but also in the air at the streets selling boiled eggs with urine. become “smelly”. According to Reuters, health experts have warned about hygiene issues surrounding the use of urine to boil eggs. The people of Dongyang themselves also split into two streams of opinion. One side said that this dish is “good for health and prevents colds”, the other side “does not believe it and is afraid to eat it”. In addition, the chefs could not explain why the egg dish has a very characteristic sour taste. Surely enjoying this egg dish will be a big challenge for diners from far away. However, if you are brave enough to try, this dish is extremely easy to find when coming to Indochina. Each boiled chicken egg costs 1.5 yuan (about 4,800 VND), twice as much as other boiled eggs but not too expensive for tourists. In addition, if there are acquaintances living in this city, it is highly likely that you will also be treated to a special egg dish by the host because the people here also often eat boiled eggs as a daily snack. This dish carries the two words “elite” in the culinary industry and the time element is inseparable. Whatever you say, boiled eggs with urine have existed for a century and become an indisputable cultural feature in the cuisine of Indochina in particular, and of China in general.

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

After more than an hour of traveling from Hanoi, the whole group was bathed in the cool, misty air on top of Tam Dao mountain. The sweltering sun that heralded summer the past few days had completely disappeared. The whole group cheered when the car stopped and rushed down to take advantage of “hunting clouds”, enjoying the cool taste at an altitude of more than 1,300 meters above sea level. The time budget is not generous, the early morning dew will dissipate quickly when the sun rises, the car continues to carry us with cold thin mists from the top of the mountain slowly to Tay Thien mountain. Belief in worshiping Quoc Mau Tay Thien has been included in the list of National Intangible Cultural Heritage. (Photo: Pham Anh Tuan) The sacred place of Ky Son Not to disappoint us, Tay Thien spiritual tourist-scenic area appears to be a mountainous area with beautiful features in the middle of a majestic natural place. This place converges all kinds of waterfalls, streams, along with ancient temples and pagodas, which are adorned with brilliant yellow linden trees. The best thing is that in the middle of the season change, the endemic peony bushes of Tam Dao are still springing with purple myrtle bushes racing to call Summer. In the sound of the wind, is the harmony of the waterfall, creating a charming scene in the midst of the vast mountains and forests. The first impression that came to us was the Thong Temple of Thien An Pagoda with the nine-root banyan tree – an ancient natural structure that has stood between heaven and earth for hundreds of years on this land. The banyan tree is like a conductor of the sacred mountains here. BILLION The sound of leaves whispering tells us about the legend of the origin of Buddhism that appeared here from the 3rd century BC to the belief of Mother Goddess – Tay Thien Lang Thi Tieu – Chinh Vuong consort of Hung. The Seventh Emperor. It can be said that the interference between the beliefs of Mother Goddess worship and Buddhism of this historical and cultural relic complex immediately made us fascinated with the very mysterious features of Tay Thien. But this is just a place to stop before climbing the pass and wading streams up to Thuong Temple – the place to worship Quoc Mau on the top of Tay Thien mountain. In the past, it took half a day to climb the pass, wade through streams, even have to swing the forest rope to reach the Upper Temple with a distance of more than 3km. Today, trams take visitors from Temple Thong to the foot of the mountain, taking only five minutes, and a modern cable car system will take visitors to enjoy Tay Thien from above for another 10 minutes. Only 15 minutes, our group reached Co temple, Cau temple halfway up the mountain. From here, everyone has to try the flexibility of their feet for another 15 minutes of incline, sometimes up to 60-70 degrees to reach the sacred Thuong Temple – located on the top of the cloud-covered Tay Thien mountain. Community place Our group stopped at the Mau temple, respectfully offered incense. The voice of the prose singing chau van swan: “Vietnam has a thousand Dong Lo / The North has Tay Thien mountain. Follow the world’s memories/Three saints and saints of Christmas help life./The people of Son Dinh are home/See a wise man./Mother is in charge of incense smoke/I pray for peace and harmony in the country. “. Oh, it turns out that Kim Oanh’s Congregation for the Holy Mother of bronze bar Kim Oanh from Hanoi is doing community activities here, performing the price of Tay Thien Mother to speak about the merits of helping King Hung expand his territory, teach people to grow wet rice, and military graves, strengthening the reign of Quoc Mau. We were silent when enjoying this special cultural space. Indeed, the heritage of worshiping Quoc Mau Tay Thien is not only a cultural symbol of Vinh Phuc province but also carries many values ​​of history, culture, patriotic tradition, and unity of the peoples. strong against foreign invaders. Now, the worship of the Tay Thien Mother Goddess has been included in the list of National Intangible Cultural Heritage and Tam Dao district is requesting to be established – completing the dossier requesting UNESCO to register social practices and beliefs. worshiping Tay Thien Mother here is the representative intangible cultural heritage of humanity. With that awareness, Tay Thien Spiritual Tourist Area is one of the few tourist destinations that no longer have the scene to attract visitors and along with it are hundreds of workers who are preserving and beautifying the landscape here. As one of the places of community activities of Mother Worship, Tay Thien often welcomes many visitors from all over the world to practice Mother Goddess worship. Kim Oanh’s group is one of them. Ms. Le Thi Linh (sanitation worker) said: “Our cleaning team has 17 people, working from 6 am to 5 pm. The annual festival takes place on February 15 to 17 of the lunar calendar every year, with tens of thousands of guests attending. But in the past two years, due to the Covid-19 epidemic situation, only the ceremony part was held, the festival part was not held anymore, so the number of visitors decreased a lot. Sharing with me, Mr. Nguyen Hung Nam (tram team) confided: “I have been working here for five years with 12 other electric car brothers. In previous years, our fleet had 60 vehicles running continuously, but now the number of passengers is decreasing, the staff is also decreasing. Being able to work in a spiritual place like this, we are really comfortable. I took guests to the Mau ceremony, so my mind was also relieved.” He added that every year, the Management Board conducts renovation of the scenic area based on nature, not as an artificial landscape. The service attitude of the staff towards visitors is also always improved. Guests feel comfortable will return and recommend to many others to know. International visitors, especially Japanese and Korean tourists, often come here to visit and enjoy religious activities on the Mau Temple. The trip received the enthusiastic response of the union members of the World & Vietnam Newspaper. (Photo: Pham Anh Tuan) One-way love Too busy playing forgot about time. When the clouds of blue smoke began to fall, the beauty of Tay Thien Temple began to return to its inherent solitude. And perhaps the quiet beauty of the mountains gives people the feeling of being next to the source. Resting in a small roadside shop, reviewing old stories with his brothers, Head of the delegation – Editor-in-Chief Nguyen Van Trung shared memories of the first days of receiving his assignment at the Working Office since the early 1990s. Mr. do not forget to mention the previous generation of Editor-in-Chief who laid the foundation and built the newspaper, … so that today, the younger generations unite to bring the Newspaper to development day by day. After a busy day at work, this is really a precious moment when we quietly enjoy the quiet and clear space together. After a long day, it’s time to sunset, every trip has to come back – back to work, to responsibilities, to the hustle and bustle of life, then there will be a time to return to find some quiet in the West. Sky. It is not a coincidence that every year Tay Thien attracts so many tourists from all over the world. People were delighted to feel the compassion of the Buddha and the generosity of the Mother, which is the tolerance, protection, and universal salvation of the world, seeing that people’s hearts were relaxed when they returned to Tay Thien.

A fresh batch of baguettes From the countryside to the city, the long bread made by hand is a familiar image in the daily life of the French people. The baguette has also been a creative inspiration for many artists and has gone into many works of art. From a foreign perspective, when it comes to France, in terms of cuisine, the baguette is probably one of the most intimate and simple symbols, next to countless types of wine, champagne or cheese. So when did baguettes in France come from? According to historian Steven Kaplan, up to now, in France, there are usually three anecdotes about the origin of baguette bread. It is said by many that the long bread was invented by the bakers of Emperor Napoleon in the early 19th century. Lighter and less bulky than the earlier round loaf, the long loaves were easily carried by soldiers. people. In another anecdote, baguettes originated in Austria and were brought to France by a Viennese baker named August Zang in 1839, and were originally sold in Paris as ovals. And finally, the baguette was invented on the Paris subway site in the 1900s, a time when workers from all over France flocked here, and there were often fights between Brittany and regional workers. Auvergne. To prevent workers from stabbing each other with knives, contractors are said to have asked bakers to make loaves of bread that are easy to break by hand rather than using a knife. However, those are just oral anecdotes. Historian Steven Kaplan asserts that the traditional baguette originated in the 20th century, stemming from a change in the dietary needs of urban people. The affluent class living in urban areas wanted to eat fresh bread many times a day, while the big, round breads weighing 1.2-2kg at that time were too big, they had to eat a few meals to finish. Moreover, people also prefer to eat the crust rather than the inside. For centuries before that, bread was made with sourdough, obtained by the natural fermentation of bacteria found in wheat. For the workers, the process of making cakes is very hard work. Steven Kaplan recounted, the baker at that time was likened to a “white miner”, working all night. Many consider it inhumane to let bakers work in such conditions, leading to a movement to find ways to reduce their hardship. By 1919, France had a law banning bakers from working at night. Therefore, the craftsmen have come up with a simpler way to make bread and shape the long, thin baguette to bake the cake faster. And so the baguette was born. According to the National Federation of French Bakery and Pastry Shops, 32,000 artisan bakeries with 180,000 employees earn about 11 billion EUR/year in revenue. However, the French Ministry of Culture said that the number of bakeries has dropped sharply in the past five decades due to competition from supermarkets with industrial, frozen bread. Many people hope that the French Ministry of Culture’s selection of baguettes to submit to UNESCO for nominations for the Intangible Cultural Heritage of Humanity will contribute to preserving France’s artisanal bread production from the competition of the industrial production methods.

Bee salad. “Eating bees” is the local way of saying about the journey to get honey from the hive. Mr. Pham Duy Khanh, a resident of U Minh Ha and a tourist from the profession of guarding bee hive, said: “When workers collect honey from the beehive, they often enjoy a part of honey and young honeycomb on the spot to assess the quality. amount of honey as well as reward yourself. Because eating bees in the forest is always better than taking them home.” U Minh Ha wild honey is a specialty of Ca Mau, famous for its quality that is hard to match. Because only bees that suck nectar of Melaleuca flowers can give clear yellow honey with a gentle floral scent and pure sweetness. In particular, the bees only come to nest when the Melaleuca forest is planted close to nature on a large and dense area. With lush green melaleuca forests all year round, U Minh Ha National Forest is an ideal habitat for bees. Especially, at the time when Melaleuca flowers bloom, a lot of honey bees fly back to make nests. Capturing this behavior, Mr. Pham Duy Khanh’s family planted Melaleuca on an area of ​​60ha, creating a living environment to attract bees and preserve the profession of guarding bees. According to local people, the “eating bee” season usually starts from about March onwards, when the weather is dry and hot, suitable for melaleuca flowers to bloom and bees to make honey. A few weeks before this time, people have prepared to set aside the truss for the bees to make a nest. This truss set is usually made from melaleuca tree, straight body, with a diameter of 10-15cm, peeled off, dry. The truss is pitched in the shape of a roof and is suitable for locations where the sun shines through. The time for bees to nest is about 20-30 days. After that, people will visit and collect honey at the right time when the hive has formed. To collect honey, workers must carry a smoker or a torch made of coconut fiber, long-sleeved clothes, a hood, gloves, a knife and other tools to store honeycombs and honeycombs. Usually, the worker uses a knife to cut and separate the honey from the hive, leaving about 1/3 of the hive for the bees to make a new nest. Pham Duy Khanh shared: “The habit of bees when growing up will separate the colony to make new nests, so it will continue to give honey. A nest like this, if exploited well, can get honey 3-4 times.” After cutting the honeycomb out of the nest, squeeze or squeeze the honey. Each hive on average gives about 3-5 liters of honey, with nests up to 10 liters. In the dry season, honey is more abundant and of better quality than in the rainy season. When beekeeping is exploited as a tourist product, visitors will experience the journey into the forest to collect honey with local workers. This journey brings many interesting things, not only the thrill of weaving through the forests and lagoons; visitors can also enjoy honey on the spot. Young bees are also processed into unique dishes. It is young bee salad, young bee pancakes, young bee porridge, young bee sauce or deep-fried young bees. This is a special feature that can only be experienced directly in U Minh Ha forest. Beekeeping is a typical profession of the U Minh Ha forest area, which is not only valuable in terms of economy but also imbued with local cultural identity. Since then formed a tourism product that is attracting more and more tourists to Ca Mau.

Customers buy bread at a shop on Phan Dinh Phung Street, Bien Hoa City. Photo: Huy Anh According to the document, French baguette bread appeared in Hanoi since the early 20th century. Hanoians call it “Western cake” because the cake is made by the French. People from other regions in the country call it “bread” because the baking ingredient is flour. The French baguette has many anecdotes about its origins. It is said that it was made by Napoleon’s baker in the 19th century instead of the previous round loaf for soldiers to carry conveniently. Another anecdote suggests that the baguette originated in Austria, and was introduced to France in 1839 in the form of an oval. There are also people who believe that in the 1890s, French workers in those two regions often fought and used bread knives (old type) as weapons, so the contractor made long bread. need a knife. The French historian Steven Kaplan explained that because the old bread was round, weighing over 1.2kg, it took a few days to finish, so people made baguettes more compact to break and eat during the day, and had a crust to help. delicious. On the other hand, making old-fashioned bread is very laborious and time-consuming, so the new type of cake helps less labor, and the baking time is also shorter. *** In those days, the baguette was long, so no one ate “one loaf” at one time. In addition to the shops, this type of long bread is peddled on the street by charies on motorbikes or bicycles carrying boxes of wheels and all sorts of “spare parts” behind the car. The wheelie box is usually closed in aluminum in an inverted U shape, with a lid, placed on the “boggage” of the vehicle. When stopping to sell, the car is erected with a solid footrest on the rear wheel. On the inverted U-shaped aluminum box, in addition to the loaves of bread, which are still intact or half-cut, are pork skin, chopped and thin roast pork, shumai, pork sausage, spring rolls, coriander, green onions, tomatoes , sliced ​​chili, soy sauce (soy sauce), pickles, sauces, salt and pepper… In 2021, the French Ministry of Culture submitted a dossier to UNESCO to nominate French baguettes as an intangible cultural heritage of humanity. Buyers can ask to cut the middle or top of the loaf for themselves. Depending on the purchase price, the loaf is cut into one-third or one-quarter length. The cut is usually a 30-45 degree diagonal to the cake body. Many people like to eat simple bread (but is considered to be luxurious) sandwiched with sausage or spring rolls, or fried eggs, pork rub… sprinkle with a little salt and pepper, add coriander stalks. Also a “luxury” with half or whole shumai sandwich with chili slices, chan shumai, can be sprayed with a little soy sauce for flavor. Another “luxury” class is bread with canned fish, usually sardines. If you are poor, you can eat bread with sauce, add a little soy sauce or maybe baguette. Normal and medium is bread filled with meat, tamarind. Street vendors are usually men, but rarely see women. They cut the cake, add the filling according to the customer’s request, before adding the sauce, they often ask “Can you remove the chili?”. Finally, they took a pre-cut piece of newspaper (or old school paper from the student) wrapped around the piece of cake, adding an elastic band to the outside. Receiving money, they always smile for the love of “God”, especially with the children on the way to school. Sweetened condensed milk sandwiches like “Ong Tho Milk” are children’s favorites. Many children also like to make a cup of hot milk and then break the bread to eat it. This way of eating comes from the program of the Ministry of Education that day, providing a light breakfast for elementary school students with bread and milk “Foremost” mixed in a glass. This is also a dish of patients during recovery because it is easy to digest and has nutrients. My childhood was associated with baguettes with tails, skins, chopped roast pork, pickles, sauces and no chili. On days when I had to be treated for illness, I tore bread into small pieces and put it in a glass of milk and then scooped it up with a spoon. The aftertaste of the last part of the cake is rarely mixed with the filling and sauce of ordinary bread, and the sweet aroma of the milk of the sick days at that time, as if still somewhere in me. *** Bread is processed by Vietnamese people in bakeries with the main ingredient being flour (some places add a small percentage of rice flour). After kneading the dough, adding baking powder, the cake is molded into small loaves, the top is covered with a layer of sugar water to create a light yellow color for the crust. Each loaf is also slit from 1-3 lines to allow the dough to expand and the cake after baking has 1-3 “eyes”. French bread served to delegates attending a ceremony to celebrate the Independence Day of the French Republic (July 14) at the Consulate General of France in Ho Chi Minh City. Photo: Luong Xuan Tuyen Bread now still has a French baguette-style long cake or a smaller baguette, which is limited in some supermarkets (such as Cora before, BigC…). Most bread today makes one serving, about an arm’s length in length. Depending on the bakery and the taste of the eater, there are types of bread with crispy crust, soft and hollow intestines for easy filling; bread “scented with butter”… There are also palm-sized cakes, thin slices… The filling now has butter, cheese spread on the inside of the cake before adding the filling, then the pate, sausage, western style; There are banh lou, Chinese style char siu… In addition, there are also vegetarian sandwiches to meet the needs of vegetarians. Bicycles carrying the rear bread box for sale are almost gone, instead there are bread carts with a metal frame wrapped in aluminum below, three sides of glass on the top for buyers to see. cakes, attractive “stuffing” plates are placed inside. Some bread carts also allow their brand to be painted on the front glass, or a slogan. These bread carts are often located at fixed locations with many visitors such as roadside or market gate, theater… There are also shops where customers eat and sit with decent tables and chairs, specializing in a bread dish, usually is with shumai, sausages and most commonly an “omelette” with one or two eggs, or bread served with beef steak… Many bakeries sell cakes with fillings and water. their own special sauce, put in a paper bag printed with the shop’s brand, with toothpicks or small plastic cups of coke… for customers to “take away”. There is a bakery selling online, delivering goods in the amount of a few dozen loaves, free of “chips” for customers. In tourist areas, they often sell ice cream sandwiches, in the style of ice cream sandwiches in some countries. The cake is a small loaf the size of a palm or bread slices, ice cream is of all kinds depending on the customer’s choice. Recently, bread has also appeared in special forms such as: dragon fruit bread, charcoal bread … but it seems to be just a “movement” item with no signs of lasting long… Besides the popular bread as mentioned, there are also Hamburger bread, sweet worm-shaped bread, bit-cot bread (the old bread is baked again) while chewing while listening to the sound of crispy crispy bread, bread coated with white granulated sugar or cotton wool… Bread appears in parties or in family meals, served with curry, ra-gu… (chicken, duck, goat, beef, ostrich…). At noodle shops, noodle soup has pho or beef noodle soup served with bread. Banh mi is also available in noodle shops, noodle shops, and noodle shops to satisfy some people’s taste, the rest is considered as an “anti-hunger” side dish! *** In 2011, the term “banh mi” written in Vietnamese appeared in the Oxford dictionary with the caption: “A type of bread consisting of a cake with many different ingredients, usually meat, vegetables and chili”. Bread originated from Europe and imported to our country, but today, it has returned to its original origin with a new name, “Vietnamese bread” or “Saigon bread”, in the form of a loaf with filling. just one serving. Vietnamese bread in the US is considered a sandwich of this country. Many “Vietnamese bread” and “Saigon bread” shops have been opened in the capitals of France, England, Germany, etc., showing the attraction of dishes prepared by Vietnamese hands, second only to “Vietnamese noodle soup”. oversea.

1. Which place is known as the capital of the Southwest region? Ca Mau

Can Tho
Long An Can Tho is a city directly under the Central Government, located in the center of the Mekong Delta region, known as Tay Do – the capital of the Southwest region more than a hundred years ago. 2. What is the origin of the name Can Tho? Name of a flower in Khmer

Name of a fruit in Khmer
Name of a type of fish in Khmer There are many different theories about the name Can Tho. A popular explanation for this place is the Khmer word Kin Tho. Kin Tho is a type of galangal fish that is abundant in the locality. It is possible that the Vietnamese have read that the Kin Tho canal camp, where there are many gorillas, forms the Can Tho canal, so the name of the canal has changed to the name of the land. 3. Cai Rang Floating Market in Can Tho is recognized for which of the following titles? National Intangible Cultural Heritage
National tangible cultural heritage

Intangible cultural heritage in urgent need of protection In 2016, the Ministry of Culture, Sports and Tourism recognized Cai Rang floating market as a national intangible cultural heritage. The unique feature of this market is that trading and exchanging goods take place on the river. Floating market meets from 5 am, busiest at 6-8 pm and then gradually disappears. 4. Can Tho Bridge crosses which river? Hau River
Tien River

Co Chien River Can Tho Bridge crosses the Hau River, connecting Can Tho city and Vinh Long province. At the time of completion (2010), this is the longest main span cable-stayed bridge in Vietnam (550 meters) and the longest in Southeast Asia. Thanks to this bridge, all kinds of vehicles and goods can easily flow without having to suffer from ferry problems. Image: Pham Ngon. 5. To visit the cocoa garden and learn about processing, which district can visitors go to? Phong Dien
Phong Chau

Phong Thai Muoi Cuong cocoa garden in Phong Dien district is a tourist attraction of Can Tho, especially foreign tourists. Here, you can visit the lush green garden with thousands of unique cocoa roots in the western country, learn about the cocoa processing process, and enjoy attractive cocoa-based products such as powder, butter, and candy. , chocolate… Photo: Carolyncarter. 6. The location in Can Tho is the setting of many famous movies such as Alluvial roads , Tay Do beauty , Life’s Debt , Lover … ? Cai Cuong ancient house

Ba Duc ancient house

Binh Thuy ancient house Having appeared in the context of many movies, the ancient house of Binh Thuy or the church of the Duong family is now one of the places that attracts tourists when coming to Can Tho. The house was first built in 1870, in the early 20th century, the family built a new house, expanding the space. This unique architectural work has a clear East-West cultural interference, influenced by Western art, but still retains the soul of the nation. Image: Linhchan2610. 7. In which district are the noodle villages concentrated? Ninh Kieu
Vase

Jaggery Hu Tieu craft villages are concentrated in An Binh ward, Ninh Kieu district near Rau Ram bridge. Visitors can come here to observe and experience the process of making typical local noodle products. Do not forget to enjoy the attractive noodle soup pizza, which is modified from deep-fried noodles, served with strange toppings. Image: Tatymilaa.