(Photo: iExplore) Not only beautiful and peaceful, this island also owns a mysterious lake called Jellyfish Lake – Jellyfish Lake. Until now, science has not been able to explain why there are millions of jellyfish living here. (Photo: Flick) Jellyfish Lake is up to 12,000 years old, and probably has existed since the ice age. About 12,000 years ago, when sea levels were at their peak, seawater flooded the area and filled the lowlands to form present-day Jellyfish Lake. Until the glaciers recede, the jellyfish and fishes have no place to live, they just freely grow in the lake, eat all the algae and gradually develop into unique jellyfish species, creating unique species of jellyfish. so the ecosystem is very diverse. (Photo: ABC News) (Photo: The Travel) There are only 2 types of jellyfish living here: golden jellyfish (scientific name is Mastigias papua) and moon jellyfish (lunar jellyfish – scientific name is Aurelia), the most crowded is the yellow jellyfish. They need sunlight to grow and survive, so they will move from east to west in the direction of sunrise and sunset. Until dark, they will dive deep to the bottom of the lake to rest, and so on this cycle repeats throughout the jellyfish’s life. (Photo: iExplore) To get to Jellyfish Lake, from the pier, visitors will have to cross a rather long slope. Right at the right time to stop to rest, the dark blue Jellyfish Lake also appeared in front of everyone. To observe jellyfish in the lake, visitors are only allowed to swim, snorkel and mask. Everyone has a strange feeling when swimming and interacting with countless jellyfish around: It’s quite ticklish, but it’s also very enjoyable. (Photo: Lonely Planet) (Photo: Reddit) (Photo: Viator) Although both species of jellyfish have stinging cells, they are generally not strong enough to cause injury to humans, so swimming in the lake is safe. This is not a big obstacle for adventurous travelers. Because the opportunity to swim in a space filled with golden jellyfish like this is something in life that not everyone can enjoy. Therefore, despite having to pay a lot of money, but every visitor coming here is very eager to experience swimming with these special lovely jellyfish.

How do jellyfish form? Ms. Miranda Lowe, curator of the Natural History Museum, in London, England, said the life cycle of most jellyfish species is similar. As hermaphrodites, jellyfish have two gonads, male and female, located in the longitudinal gastric tube symmetrically across the gastric plane. Normally, a jellyfish goes through five stages in its life. First, the adult jellyfish will “lay” eggs and sperm into the water. These two cells combine to form a fertilized egg in water. The fertilized egg develops into a small larva, called a planula. It looks like a microscopic worm and can move freely through the water. The planula will look for a solid surface, such as the seabed, for shelter. During this time, it will develop a digestive system and be able to feed itself. Thanks to the right water and temperature conditions, the planula will turn into a polyp. Polyps sprout, multiplying themselves into large clumps that look like giant bushes. When the right conditions are met, the polyps release into many young jellyfish. After the jellyfish is produced, the polyp changes to a younger polyp form. Young jellyfish continue to grow into adults. Despite their unique beginnings, most jellyfish have a short life span, usually from a few hours to several months. Some species can live for several years. However, the immortal jellyfish (scientific name: Turritopsis Dohrnii) is outside this rule. The secret of “tricking” Death The Immortal Jellyfish is a jellyfish-like waterfowl, of the phylum Cnidaria, commonly found in the Mediterranean Sea or the Sea of ​​Japan. It is shaped like a bell, with a diameter of about 4.5mm. The membrane of this jellyfish is quite thin, except for a little thick at the top. Their stomachs are relatively large, bright red in color. Young jellyfish are 1mm in diameter and have only 8 tentacles evenly spaced along the edge, while adults have 80-90 tentacles. Immortal jellyfish can reverse their life cycle when injured or starving to death. This means they could theoretically last forever. When physically damaged or under stress from starvation, the adult immortal jellyfish will transform the body’s tissues and circulatory system back to a polyp state. Because of the loss of tentacles and the ability to swim, polyps again settle to the sea floor. Over the next 24 – 36 hours, this polyp will develop into a new polyp, located in the early stages of the jellyfish. Then gradually, this polyp will hatch into a jellyfish. This phenomenon is compared to the life cycle of a butterfly. Instead of dying, the butterfly can transform back into a caterpillar and then from the cocoon, it will spread its wings again. The process behind the “rebirth” of the immortal jellyfish is a process of differentiated transformation, which is extremely rare in animals. According to research by scientists, cells in adult jellyfish and cells in polyps are different. The process of adult jellyfish shrinking into polyps allows it to form a new body, different from its original form. But the new adult jellyfish and the old jellyfish are genetically identical. Reversing the life cycle can be repetitive. In perfect habitat conditions, immortal jellyfish will never die of old age. Ms. Miranda commented: ‘We can be too focused on the large jellyfish. But little animals like this can provide a lot of great science about jellyfish and the natural world.” Diagram of the life cycle of a jellyfish. Faint existence Scientists think that the immortal jellyfish likely existed in the oceans long before the dinosaurs went extinct about 66 million years ago. But research on this animal only began in the 1980s. Immortal jellyfish were first discovered by scientists in 1883, but it was not until 100 years later, in 1980, that people accidentally discovered their immortality. University students Christian Sommer and Giorgio Bavestrello collected polyps from immortal jellyfish and watched them until the polyps turned into jellyfish. As immortal jellyfish mature, they assume that they must reproduce before they die. But unlike other species, they quickly turn back into polyps and settle to the bottom of the tank. Through observation, the two students realized that when under stress, this jellyfish would fall to the bottom of the tank and transform without fertilization or becoming a planula. This discovery led scientists to name the jellyfish Turritopsis Dohrnii the immortal jellyfish. However, not always immortal jellyfish can “fool” Death. They are the prey of many other animals such as sharks and turtles. The polyps of the immortal jellyfish are also defenseless against the pursuit of sea slugs or crustaceans. It is difficult to find out how long the immortal jellyfish can live. Immortal jellyfish are very sensitive, so laboratory studies are also fraught with challenges. Despite the difficulties, Mr. Shin Kubota, a Japanese scientist, has been raising immortal jellyfish since the 1990s. He commented that taking care of them is very time-consuming. Every day, he has to monitor the water temperature, the ambient temperature, the salinity of the water. The species’ favorite food is shrimp eggs, which must also be crushed. Kubota’s research shows that, in about two years in captivity, the immortal jellyfish have “rejuvenated” about 10 times. This jellyfish has a relatively secretive lifestyle, so their development is difficult to detect. Small size, translucent color, so immortal jellyfish are hard to see with the naked eye. Another reason the immortal jellyfish’s existence is overshadowed is that their existence does not have a negative impact on the environment. Also, in the treasure of human knowledge, the immortal jellyfish is still a mystery to be discovered in the future.

This species of snail is called Clusterwink, they are often found in clusters of snails stuck on rocky shores on Australian beaches. This snail is considered the strangest snail in the world because they can emit light on their own. Unlike land snails that secrete luminescent mucus, Clusterwink snails are bioluminescent based on a chemical reaction inside their bodies. When any creature touches it, it emits a green flashing light Until now, the ability of the Clusterwink snail to glow is still a mystery to scientists. They hypothesized that this could be a tool to help them raise alarms, communicate with their fellow humans, or frighten enemies Fireflies or glow bugs are small beetles collectively known as the family Fireflies that are luminescent. Fireflies are typical of temperate regions, although most species live in tropical and subtropical regions Fireflies are divided into two groups: flying fireflies and fireflies crawling on the ground. Both of these groups can emit the same special cold light, which does not radiate heat like artificial light The light of fireflies is emitted from the last few segments of the abdomen. During the day, these nodes are only gray-white in color, at night they emit subtle light through the transparent skin, with reflective cells that have the function of reflecting light out. Plankton occurs in most of the world’s beaches, especially in the Maldives. They emit a blue light, and tend to glow more strongly in the presence of waves This luminescent light acts as a signal to scare away enemies with color, an implicit warning to the enemy. On the other hand, it also distracts the enemy, distracting the enemy, the plankton uses that opportunity to escape. In addition, according to scientists, bioluminescent plankton is a signal to attract and support larger organisms to hunt copepods – enemies of plankton. Atolla jellyfish live in the depths of the ocean. They have 22 tentacles, one of which is larger than the others and is used to catch prey, this jellyfish is known as the “moving lamp” of the sea. Unlike many other jellyfish, the Atolla jellyfish when attacked will immediately glow brightly. The light it emits can illuminate as far as 91.44m At that time, larger species will be attracted to this light and rush to it. Then the hunter becomes the prey again and the jellyfish will take this opportunity to escape Atolla jellyfish often use tentacles to catch prey. When the prey has been captured by the tentacles, they swing back and forth until the prey has no resistance and then enjoy. The anglerfish, also known as anglerfish – literally “fishing rod fish”, this fish has a fleshy nodule that grows from the head to become a luminous organ that functions as a bait During hunting, this part of the fin will glow, making the fish around it attracted. After that, their job is just to open their large mouth and take the whole prey into their stomach It is known that Anglerfish are considered the “demon” of the ocean floor because they have extremely ugly but extremely sharp teeth, this fish often lives in the deep sea, without light. In the forests of some Asian countries, including Vietnam, people still often encounter glowing mushrooms. This mushroom has the scientific name Omphalotus nidiformis but is often referred to as the “ghost mushroom”. Ghost mushroom is considered a poisonous mushroom that contains illudin compound – a luminescent substance or phosphorous substance that causes poisoning to humans when ingested. Mushroom poisonings often occur in the winter and spring, when fungi grow and develop. Therefore, people absolutely should not go to the forest to pick wild mushrooms to eat Geckos are a famous creature, known to many people because they have the ability to change color continuously according to the season and weather. However, very few people know that, under ultraviolet light, the bones of many chameleon species are also capable of emitting fluorescent light. This strange millipede is a millipede, scientifically known as Motyxia sequoia. Scientists think this millipede evolved a way to glow in the dark to cope with the stress of life when living in a hot, dry environment. In addition to stress relief, the blue light emitted by the Motyxia sequoiae mat also warns predators that they may spew out cyanide. When the light this millipede emits is not enough to ward off danger, they also ooze toxic cyanide and foul odors from their small feet. This millipede is blind, so they cannot attract each other with light, nor do they use light to attract prey. The ability to glow is just an odd defense mechanism of this creature

Considered the largest house in the US after completion, The ONE in Bel Air neighborhood (Los Angeles, USA) is being sold on the market for 500 million USD (equivalent to 11,535 billion VND). (Photo: Michael Leonard/The Society Group) Located on a 4-acre site, the villa has an area of ​​9,290 square meters. (Photo: Autoevolution) With the aim of becoming the ultimate entertainment area, The ONE is designed with a 25.9-long infinity pool, a 40-seat cinema, a 6-lane bowling alley and most interestingly, a nightclub. (Photo: Skyline Development) One of the most special features of the house is the relaxation room with the ceiling and walls made of jellyfish pond. (Photo: Skyline Development) The villa will also have a 30-car showroom, a cigar room, a gym, a spa and a wine cellar. (Photo: Autoevolution) The ONE has more than 20 bedrooms and 25 bathrooms. Seven of those bedrooms will be in a separate building for employees. (Photo: Autoevolution) In the house there are also 5 swimming pools, waterfalls and moats surrounding the entire site, creating the feeling that it is floating on water. (Photo: Autoevolution) There is also a commercial-scale salon and a lounge, where the walls and ceiling are made of backlit aquariums with jellyfish inside. (Photo: Autoevolution) The ONE started construction in 2012. Mr. Nile Niami built this super villa. (Photo: Courtesy of MSM Luxury Estates)

1. Nha Trang grilled spring rolls Nha Trang grilled spring rolls Golden spring rolls skewers, fragrant, served with mango, pickled cucumber, salad, vermicelli, herbs… Order spring rolls, add a little vermicelli, herbs, add a little sour mango to relieve boredom, roll it all up with a piece of rice paper dotted with sauce. The deliciousness of grilled spring rolls depends on the accompanying bowl of soy sauce, which is also considered the secret of each restaurant, determining the quality and deliciousness of the dish. Take a bite of this Nha Trang specialty dish to see the wonderful flavors blend together, creating a strange attraction, making anyone who enjoys it once to remember forever. 2. Grilled Lobster Lobster is not cheap seafood, so it’s quality for any money. There are many ways to cook lobster such as baking butter, cheese, steaming beer… The grilled hero shrimp will keep the meat with the sweetest taste, firmness and the most complete nutritional value. Surely lobster will make diners eat once and remember forever. 3. Nha Trang jellyfish noodle soup Nha Trang jellyfish vermicelli is a typical dish of the sea. The broth is cooked with fish, not meat, so the jellyfish vermicelli bowl is sweet but not boring, eating a few more pieces of fish cake is all. 4. Nha Trang cake soup Nha Trang cake soup is made from rice flour, served with broth cooked from mackerel, or snakehead fish, and served with fried fish cake or steamed fish cake, made with 100% ingredients from mackerel, creating great taste.

When swimming in the sea, we may encounter the dangerous phenomenon that the current is far from the shore and pulls people away. At this point you need to swim diagonally or parallel to the shore to get out of the water. Do not try to swim straight to shore. When moving in a straight line, crocodiles can run faster than humans. However, due to their short legs and long body, they are very clumsy when it comes to making sharp turns somewhere. So if you are chased by a crocodile, follow the zigzag path to escape. Being “stung” by jellyfish, the victim’s skin and body will have quite strong reactions such as allergies, nervous shock, and may be strongly poisoned. So when unfortunate encounters, it is necessary to clean the wound and remove the rest of the jellyfish tentacles, wash the wound with salt water and apply apple cider vinegar, or alcohol to the wound and then see a doctor for advice. question. The most important thing to spend the night in the forest if you get lost is a layer of ground cover to avoid getting cold at night. Bears hardly actively attack humans. So, if you happen to encounter them, step back slowly, limit eye contact and keep your distance to show that you do not intend to encroach on their territory. When in an emergency situation, do not eat snow instead of water. Because they will cool your body. At this time, the body will have to expend extra energy to keep warm. In case of helpless poverty, wait for the snow to melt and then drink water. When the oil in the pan is too hot, but the chef did not notice, the fire caught in the pan must not be extinguished with water. The most effective way is to use a large cotton cloth or use a mixture of table salt, water, and ammonia to put out the fire. If you are suddenly attacked on the road, do not try to fight back, but find a way to escape immediately, especially when the enemy has a weapon. While running, scream loudly. If the enemy attacks and causes damage to your body, find a way to hit his weak points – eyes, throat, crotch… to defend yourself. If you accidentally fall into a cold water, improve your chances of survival by crossing your arms in front of your chest, bringing your legs up to your stomach (if you have a life jacket). It is the HELP (Heat Escape Lessening Postures) position, which prevents your body from escaping too much while waiting for rescue. When there is an earthquake, the first thing to do is to lie close to the ground, get under the table. In the absence of a table, go to the corner of the room, sit against the wall and cover your head with pillows. Stay in that position until the earthquake passes, and only move if the wall is in danger of collapsing. The weak point of the shark is indeed in the nose, but it is almost impossible to attack it. So, if you are attacked by a shark, you should attack its 2 very sensitive positions, eyes and gills, much easier to hit. The best way to increase your chances of surviving an elevator crash is to lie on your back. At this time, the muscle and fat bundles in the body will become a cushion to absorb the impact force from the impact. In case you can’t lie down, at least sit down. This pose isn’t the best, but it’s also more effective than standing. When trapped in a burning building, remember this: smoke is the worst enemy, and smoke rises upward. Therefore, when moving, crouch as low as possible, crawl towards the exit door to avoid smoke. If you have a towel or a cloth (a mask is better), immediately cover your mouth to limit smoke inhalation for as long as possible. In the rainy and stormy season, it is necessary to limit to empty places, because there is nothing to make a lightning rod for you (such as tall buildings, treetops…). But if you happen to be in the middle of the field while the storm is coming, at least squat or kneel, put your head between your knees and your hands over your ears. If there is anything taller than you around, make sure to stay away from the object. In case you fall into the water and cannot get to the shore immediately, immediately take off the pants you are wearing, tie your legs together. Then swing your pants vigorously to capture as much air as possible, and then drape them around your neck. At that time, the pants will become a temporary lifeline. Please watch the video: Strange and Unique Natural Phenomena in the World. Source: Strange story VN&TG

Christian Sommer is an extremely hardworking student, so even while on vacation with his girlfriend, this guy doesn’t neglect his studies. For his studies, he dived into the azure waters under the cliffs of Portofino to learn about the marine life here and found a small jellyfish – Turritopsis nutricula (lighthouse jellyfish). This jellyfish is only four to five mm in size, the whole body is transparent, in the middle of their body is a red digestive system like a lamp, so it is called a lighthouse jellyfish. Although lighthouse jellyfish have a very beautiful appearance, due to their small size, people often do not see or notice them. Immediately after observing and discovering, Sommer collected them in a thin mesh bag and placed them in a container of seawater in the hope of bringing them to the refrigerator and turning them into specimens. But that day was a weekend, on the beach there were many interesting games and because of a bit of playing, Christian Sommer forgot to put them in the refrigerator as originally planned. It was not until the next day that Christian Sommer remembered what he had forgotten. When he found the barrel, he took it out to look, but when he looked closely many times, Sommer found nothing inside the net bag but sea water. So what happened? Even though lighthouse jellyfish are so small they can still be seen with the naked eye, why do they completely disappear in just one? Still not believing his eyes, Sommer checked the container a few more times, this time even more surprised, at the bottom of the container there were many tiny things, almost invisible. can see. After many observations and analysis, Sommer realized that these were exactly the polyps of lighthouse jellyfish. Why did Sommer feel so surprised? In fact, lighthouse jellyfish are a species of hydrophyte, and they have two different developmental stages in their life cycle: a polyp (hydroid) stage and a jellyfish development stage. Adult jellyfish will lay eggs and are fertilized in water, after which they retain the fertilized eggs in the female jellyfish until they develop into planula larvae. These planula larvae can swim freely like worms or float under the sea and then sink to the sea floor to form digestive systems and reproduce asexually into polyps; After asexual reproduction is budding, the polyps slowly develop into adult jellyfish and begin a new life cycle. Usually a jellyfish life cycle lasts a few weeks to several months, and they die after laying eggs. But now, the fact that these jellyfish lay eggs, fertilize, become larvae, mature and then turn into polyps within a few days is what makes Sommer extremely surprised. This means that these jellyfish have not disappeared, instead they are rejuvenated like a full-blown rejuvenation. Further research has found that not all lighthouse jellyfish will rejuvenate, their life cycle will still proceed normally. However, when faced with certain adverse conditions such as food scarcity, water temperature changes, sea water decrease in salinity or physical damage and many other adversities, they will fend for themselves. rejuvenate, turn into polyps and begin their life cycle once more. Theoretically, lighthouse jellyfish can reverse its life cycle continuously without limit of times, so it can be said that lighthouse jellyfish is an immortal life form and is also the only species in the world that can such a mechanism of life. Moreover, each time this rejuvenation process is performed, the lighthouse jellyfish can separate into hundreds of different polyps, which means that the current lighthouse jellyfish have “aged” very much. , may even exceed several thousand years old. Therefore, this species is also considered the longest living organism on the planet, if not completely immortal. It is widely believed that lighthouse jellyfish appeared during the Cretaceous period, and if so, lighthouse jellyfish in the ocean have lived for more than 100 million years. The lighthouse jellyfish is actually an invasive species, it originated in the Pacific Ocean and is thought to colonize oceans around the world through ballast water. Due to its small size, and not causing too many adverse reactions to the ecosystem, few people notice its invasiveness.

If you are fed up with greasy foods, enrich your daily delicious menu with spicy and sour chicken gizzard salad, helping the whole family to change the taste. The sweet crispy gizzard, combined with laksa leaves, onions, and the sour taste of the mixed water will make everyone delighted. Raw spicy sour chicken gizzard salad 1 chicken gizzard blister
1/2 onion
1/2 carrot, 1/2 green mango
1 bunch of laksa leaves
Roasted peanuts or sesame
Garlic, chili, lemon, ginger
Spices: Fish sauce, sugar. Delicious dishes every day: Spicy and sour chicken gizzard salad. Delicious dishes every day: Spicy and sour chicken gizzard salad How to make spicy and sour chicken gizzard salad Soak chicken gizzards in white wine for about 5-10 minutes to remove dirt and odors. Then rinse the gizzards with lemon and rinse with clean water. Boil water, add salt and crushed ginger and then let the gizzards boil, take out and drain. Thin sliced ​​gizzards. Thinly sliced ​​onions, soaked in salt water to reduce pungency. Carrots, shredded mango. Pickled lettuce clean, washed, drained. Mix water according to the ratio of 1 lemon / 1 sugar / 1 fish sauce. Peeled garlic, minced chili seeds and add to salad dressing. Put the whole chicken heart and gizzards in a large bowl with onions, carrots, and mango and mix well with water. Mix slowly, when seasoning again, you can taste it. Add the herb leaves, mix well and then place on a plate, sprinkle with sesame or crushed peanuts to serve. 2. Green mango jellyfish salad Green mango jellyfish mannequin is a great suggestion for housewives when they feel their daily delicious list is starting to become boring. It can be a bait plate for your husband to meet you, and can be present at family meals on weekends. Delicious dishes every day: Green mango jellyfish salad. Green mango jellyfish salad ingredients 200 gr of jellyfish (buy bags available at many supermarkets)
1 green mango, 1 carrot
Peanuts (peanuts)
Garlic, chili, herbs, coriander, oregano, lemon
Spices: Fish sauce, sugar, vinegar Delicious dishes every day: Green mango jellyfish salad. How to make green mango jellyfish salad A bag of jellyfish bought to be poured into a basket or sieve to drain. Peeled mangoes, carrots, shredded fibers, squeezed through with a little salt to remove water and then squeezed gently. The herbs picked through, washed. Roasted peanuts, peeled and crushed. Mix the salad dressing according to the ratio of 2 fish sauce / 2 vinegar or lemon juice / 1 sugar. Peeled garlic, minced chili seeds and add to salad dressing. Put jellyfish, mango, carrot in a bowl, pour water to mix and mix well for 10 minutes to infuse. Before eating, mix the herbs and sprinkle the peanuts on top.

After the salt soaking, the jellyfish are rinsed so that it no longer has a salty taste. Jellyfish are mollusks that usually appear in the sea from January to March of lunar year each year with a very cheap price, about 1 million VND / ton. Xuan Lien sea area is far from fresh water, so the jellyfish is big and old – a prerequisite for the processing of high quality products. Although over 20 years working as a profession with the secret of processing delicious instant jellyfish, the products of Mr. Nguyen Van Hoat’s family (Lam Hai Hoa village, Xuan Lien commune) have not yet been branded for “Reaching out to the great sea” Therefore, after many concerns, Mr. Hoat decided to invest more than 1 billion VND to install a factory, build 40 jellyfish salt tanks with cement, paved with ceramic tiles (size 3m long, 2m wide, 0.8m high) ; buy cutting machine, rotating machine, finished jellyfish packaging machine … Weighing and packaging jellyfish instant products. After completing the installation of equipment, in early 2021, the Huong Que production facility of Mr. Nguyen Van Hoat’s family shook hands to raise the brand. In order for the product to be of good quality, according to Mr. Hoat, the raw materials must be very fresh, not sticky with sand, because the process cannot remove sand from the product. Jellyfish after being cleaned and removed all organs are put into the cutter, cut into small pieces. Next, use the oil cleaner for 9 hours. After removing all kinds of impurities, jellyfish are put in a salt tank at the rate of 1 ton of jellyfish, 1 quintal of salt and 1 kg of alum for 10 days. Instant jellyfish is packaged in a plastic bag or plastic box, weighing 0.5kg. According to Mr. Hoat, white salt works to ripen jellyfish and preserve it for a long time, and alum makes jellyfish shiny and eye-catching. After 10 days of salt, jellyfish are removed from the tank and soaked in cold water for about 5 hours to retain the salty taste and season with spices such as garlic, chili, ginger … and finished packaging. Instant jellyfish products of Huong Que establishment are clean, have natural jellyfish taste, are crunchy, not crumpled, and ensure food hygiene and safety. It is known that during the processing of these products, the manufacturer does not give up additives to ensure natural taste. Therefore, the use time is not too long, but only within 45 days. Jellyfish after packaging are put into storage in the freezer. Instant jellyfish can be eaten with vermicelli, pho, crab cake or as a salad. Products are sold in Ha Tinh and some Northern provinces. Currently, the owner is aiming to export to China and South Korea. Every year, Huong Que factory purchases 500-700 tons of fresh jellyfish, produces 50-70 tons of instant jellyfish with the selling price ranging from 1 – 1.4 billion VND. After subtracting production costs, this establishment earned 200-300 million VND. Products are recognized by the Provincial People’s Committee to meet OCOP criteria of 3 stars by 2020. Actively produce, operate, improve product quality and build OCOP products, after 3 months (December 17, 2020), instant jellyfish products are recognized by the People’s Committee of Ha Tinh province to meet OCOP 3 standard. star. According to Mr. Le Thanh Binh – Head of Agriculture and Rural Development Department of Nghi Xuan district, due to its unique taste, instant jellyfish products from Huong Que establishment are very popular. In particular, this facility also creates jobs for 18 local children with an average income of 8 million VND / person / month.

During summer days, pickled dishes are eaten by many people with rice or processed with other foods such as shrimp, meat, fish … to create many other delicious dishes. However, be careful when using pickles because it can cause poisoning for people to eat Experts recommend eating melons only when they turn bright yellow, medium sour, crunchy and fragrant. Avoid eating pickles while still green, with a pungent taste, so melons are easy to contain many nitrosamines that are harmful to health. Users should also avoid using pickles that have been aged for too long, have appeared scum or residue on the surface … to not be poisoned. In addition, proper storage of pickles will help limit the risk of food poisoning. Accordingly, if the leftovers of pickles should not be put back into the jar because they easily damage the available melons, also need to use a clean spoon to pick up the melon, cover the jar and should be stored in the refrigerator’s cooler … During the summer trips, most families are eager to be able to enjoy grilled oysters, greasy raw oysters … However, be wary because the dish can cause food poisoning. Because oysters are susceptible to Vibrio parahaemolyticus and Vibrio vulnificus from the water they live in. So if not processed properly, enjoyers may experience symptoms of poisoning such as diarrhea, vomiting, abdominal pain … People with liver disease, diabetes, cancer, stomach disorders or any other disease that affects the immune system … ingesting contaminated oysters can be life-threatening. In the summer, jellyfish are widely used by people to process a number of dishes such as salad, jellyfish salad, hot pot, soup, jellyfish vermicelli … However, raw jellyfish contain many toxins, so if not processed properly. way will be toxic to the user To prevent summer food poisoning caused by sea jellyfish, the Department of Food Safety recommends that people do not use fresh (unprocessed) sea jellyfish as food, raw salad, especially do not use jellyfish ( processed jellyfish) as baby food Only use properly processed jellyfish, according to the Food Safety Bureau. The process of processing fresh jellyfish must be soaked 3 times in salt and alum water, when the jellyfish meat turns light red or light yellow, it can be used for food processing. Bean sprouts with cool properties are used quite a lot in the summer for cooking However, the beans need warm and humid conditions to grow, which are also ideal conditions for the growth of bacteria, including Salmonella, Listeria and E. coli … Even home-grown bean sprouts that are in good hygienic conditions can become contaminated because the seeds have become contaminated. So we should preliminarily process bean sprouts instead of just rinsing and eating them raw Milk and dairy products contain Lactobacillus bacteria. When the temperature is hot, the bacteria multiply faster and cause the milk to spoil Using spoiled milk and dairy products, consumers may experience symptoms such as diarrhea, gastrointestinal disturbances …

Ingredients for mixed jellyfish salad Jellyfish
Carrot, cucumber (or banana flower, green mango), onion, bean sprouts.
Basil, marjoram, coriander.
Roasted peanuts, white sesame Lemon, vinegar, sugar, garlic, chili, lime leaf, lemongrass, ginger, cooking oil, salt … The ingredients for making mixed jellyfish dummies. How to make mixed jellyfish salad Jellyfish wash thoroughly with lemon / vinegar to remove fishy smell, dirty oil, drain, cut into bite-sized pieces. Rinse thoroughly with warm water mixed with ginger, then squeeze the jellyfish dry.
Washed carrots, onions, peeled, shredded / shredded. Particularly, cucumbers need to remove the intestines, leave the skin, sliced ​​just right to keep the crunch. Soak this ingredient with vinegar for 10 minutes and then take out and drain. Wash the materials. If you mix jellyfish salad with banana flower, banana flower after slicing, need to soak in dilute salt water to remove plastic. Shredded green mangoes do the same. Finished soaking the ingredients, take out, squeeze lightly.

Wash bean sprouts and soak them with dilute salt water, take them out to drain. All kinds are fragrant washed and soaked with dilute salt water, then picked out to drain, cut into bite size.

Mixed mixed jellyfish salad: 2 teaspoons of filtered water + 2 teaspoons of vinegar + 1 teaspoon of lemon juice + 1 teaspoon of sugar + 1.5 teaspoons of cooking oil + 1 teaspoon of salt. Dissolve the mixture and add chili, minced garlic.
Put the jellyfish, vegetables, water, mix in a large bowl and mix well, leave for about 20-30 minutes for the jellyfish salad to infuse spices. Make mixed jellyfish salad on a large plate, sprinkle with coriander, roasted peanuts, white sesame on top. The sweet and sour mixed water makes the jellyfish mixed salad more bold. Delicious dishes every day: Mixed jellyfish salad.

Jellyfish season is sleepless nights of the coastal residents of Thinh Long. The time to start harvesting jellyfish of the fishermen here starts from 1am. Jellyfish are molluscs, living in seawater. The jellyfish are caught offshore from 6 to 12 nautical miles. Jellyfish harvest season lasts 3 months, from January to the end of March of lunar calendar. Depending on the weather that jellyfish are more or less. This year, up to 20 days a month, fishermen can exploit jellyfish. Every evening, ships often catch 3,000-4,000 jellyfish. Jellyfish exploitation brings high income but hard work, many people do not have the strength to do it. Those who are not healthy do other jobs, while those who are healthy do this profession with very high income. The people here are also from jellyfish to get rich and develop their economy. According to VTC16, the preliminary processing factory of Mr. Ninh Van Chinh is one of the largest jellyfish preliminary processing factories in Thinh Long. During the day when there are many jellyfish, Mr. Chinh’s workshop operates from late at night until 18:00 the next day. Jellyfish after being preliminarily processed will be put in a centrifuge to squeeze the water, leaving only the meat. The jellyfish meat is soaked in salty brine to be freshly cooked before deep processing. Soaking jellyfish is like pickling salt, soaking jellyfish in salt water reaches 24 degrees, within 1 week to 10 days to ensure the ripeness of the jellyfish, delicious, fishy, ​​and crispy. Working as a preliminary processing jellyfish in Thinh Long quite a lot of time, Ms. Nguyen Thi Xuan said that each time she made jellyfish preliminary, she was paid 500,000 VND. She also said that the work is quite hard, but because she depends on her family, she chose this job. “When I work at night, I can still take care of my children during the day. As for the day, many people are too busy to go.” Previously, jellyfish were only pickled to become salty jellyfish and then sold in domestic and foreign markets. However, in recent years, in order to increase the value of jellyfish, production establishments have upgraded and processed deeply into instant jellyfish. Jellyfish is rich in nutrients, rich in protein, newspaper, calcium, iron and other vitamins, cool, easy to eat. Currently, 1 year, 31 milk processing establishments across Nam Dinh can supply to domestic and foreign markets about 500 tons of jellyfish. (According to Business and Marketing)

Banh mi Tran Phu Coming to Vung Tau, many visitors often choose toast in the morning. A serving of chili, fried eggs, sauce. The shop is usually crowded in the mornings, so you’ll have to wait a long time. Address : Tran Phu, ward 5 Business hours : 6-8h and 16-21h Price : 25,000-35,000 VND Photo: Ansapsaigon, quygnthyyy. Reviews of customers : Khanh Hoa Nguyen: “The restaurant is crowded, so you have to wait a long time. The bread is crispy and delicious. I’ll be back.” Tracy Tracy: “I eat in the morning and find the bread is cold. I want to bake but the staff attitude is not good”. Julie Dang: “I don’t know what to choose in the morning, you should come here to try it, the taste is different from the addresses I have already enjoyed. Big popcorn, a lot of sauce and richness”. Thuan Phuc shrimp rice noodle soup Thuan Phuc shrimp noodle soup is one of the breakfast places you should try when coming to Vung Tau. One serving includes a variety of toppings such as fresh squid, fish cakes, snail rolls, char siu, blood, beans, tomatoes and side vegetables. A special feature of this dish is the broth and pieces of rieu made from marine shrimp. Address : Hoang Hoa Tham, ward 2 Business hours : 6-22h30 Price : 50,000-79,000 VND Photo: Hoang My, shayneshine94. Reviews of customers : Luong Thuy Hong An: “I think the shrimp are not fresh. The broth is quite sweet. Squid and char siu are delicious”. Nguyen Thuy Duong: “The restaurant is spacious and clean. The staff is agile”. Chi Nguyen: “I ordered bun rieu cha with toppings such as squid rolls, shrimp rolls, snail rolls, crab soup, and blood. I found delicious snail rolls, the shop sold more to buy.” 79 Nha Trang Restaurant As one of the places to enjoy delicious noodle soup, jellyfish in the coastal city, the shop has 2 convenient branches for you to visit. Although it is a specialty of Nha Trang, when it appears in Vung Tau, this dish is chosen by many locals to enjoy in the morning. The combination of soft, fragrant vermicelli fibers, sweet broth, crispy jellyfish meat will bring a different feeling to diners. The shop is often crowded on weekends. Address : Ba Trieu, ward 4; Le Quy Don, ward 1 Business hours : 6am-20h30 Price : 27,000-65,000 VND Photo: Koobifood, thanh.uyen. Reviews of customers : Quynh Nhu: “The address on Ba Trieu street is quite small, but neat and clean. I ordered a bowl of jellyfish vermicelli and pickled fish with a lot of topping. The sauce is delicious.” Dieu Ha: “Fish ball is fragrant and firm. Jellyfish is crispy, lumpy and strange to eat. Iced tea is free. You should try the pork cobia soup”. Thao Phan: “I go on weekends and have to wait 20-30 minutes to be served.” Anh Vy crab cake soup Quan is the address chosen by locals and tourists to enjoy breakfast. A plump serving of soup, crab meat, crab rolls, dried onions and broth. Chewy banh canh fiber, blended with sweet sweet broth. Address : Vo Thi Sau, ward 2 Business hours : 6-12h and 16h30-21h Price : 40,000-60,000 VND Photo: Tristafoodie, bbijane. Reviews of customers : Lao Vong: “Fast service staff. One bowl is given a lot of crabs, but I find it pretty good”. Phan Anh: “I ordered a special bowl for 60,000 VND. The crab was given a lot but I found it not fresh. I assessed it was average. The restaurant has a large space. ‘ Tristafoodie: “The space is quite hot. The price is affordable”.

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.