Characteristics of the tree group that produces fruit at the tip of the branch Lychee belongs to the group of year-round green leafy trees, multi-use trees, both for fruit, shade and landscape. The trees in this group often have the phenomenon of fruiting every year, which means the year of fruiting, the year of no fruit, the year of little fruit, the year of many fruits. Longan and litchi are all fruit-bearing trees, …. That is, the branch from the fall of the previous year is the mother branch bearing fruit next year. If the branch is healthy and the cake is dull next spring, flowers will bloom on the top of the branch. If winter has budded spring leaves do not flower. Therefore, in order for the tree to produce many flowers next spring, it is necessary to prepare many branches from the previous autumn, the branches are old and strong. That depends first of all on the post-harvest care. Longan and litchi trees grow fruit after a year, after harvesting, the branches and leaves fall off, which is the period when the tree is most physically exhausted. From the research results of agricultural experts, after harvesting, the roots are the part that loses the most force, followed by leaves and branches. In order to produce normal fruit next year, folk care experience along with cutting branches, pruning the canopy must be “compensated” or “compensated” in the post-harvest period. The selection of fertilizers and fertilization techniques are very important in order to restore the health of the tree, ensure the recovery, growth and development after 5-6 months of fruiting to continue to produce fruit next season. After harvest, longan and litchi trees need to be cared for and “compensated” so that the next crop can still be productive. Photo: TL. Van Dien fertilizer – The perfect choice for longan and lychee Among the current fertilizers, in addition to organic fertilizers, only Van Dien fused phosphate fertilizer and Van Dien NPK multi-element fertilizer products can meet the above demand for longan and litchi. Easily digestible nutrients in Van Dien fused phosphate fertilizers include: P2O5 15-19%, MgO 15-18%, SiO2 24-32%, CaO 28-34%, and many other micronutrients such as Fe, Mn, Cu, Zn, Bo, Mo…. Multi-factor fertilizer NPK Van Dien 5.10.3 has the content of nutrients such as: N=5%; P2O5=10%; K2O=3%; S=2%; MgO=9%; CaO=15%; SiO2=14%. In addition, there are trace elements such as B, Mn, Zn, Cu, Co… that other fertilizers do not have. Recently, the multi-factor fertilizer products NPK Van Dien 6:12:3 or multi-factor fertilizers NPK Van Dien 10:7:3 are very good fertilizers for fruit trees, especially in the post-harvest stage. . Using Van Dien fused phosphorus products and Van Dien NPK multi-factor fertilizers helps to provide a balanced, complete, multi-, medium-, and micro-nutrients for longan, litchi to restore roots and branches and leaves. Photo: Vandienfmp.vn. Instructions for fertilizing longan and litchi in the post-harvest period This year’s lychee fruit season is very good, so it is necessary to increase efforts to take care of litchi early, while the longan trees bear fruit unevenly, even many trees do not bear fruit, so the care of this year’s longan must be specific to each tree. Non-flowering longan and litchi trees: The longan and litchi trees this year do not flower if this year is not well taken care of, next year will certainly be poor in harvest. To prepare for the fruiting season in 2022, with the trees that do not bear fruit this year, around June and July, corresponding to the annual fruit collection time, still cutting, pruning and weeding as every year. At the same time, apply deep fertilizer with 3-4 kg of composted organic fertilizer and 3-5kg of Van Dien fused phosphate fertilizer, in order to provide phosphorus and secondary and micronutrients, part to prepare and accumulate nutrients. for the next crop, the nutritional compensation for the recent overgrowth of leaves is too strong. The litchi trees, longan trees are bearing fruit: Immediately after collecting the fruit, it is necessary to immediately start weeding for the trees: Prune toothpicks, pests, overhanging branches, branches under the canopy … at the same time, fertilize the trees, hoe around the canopy and then fertilize. The amount of fertilizer for each root is about 5-10kg of composted organic fertilizer, 5-7kg of Van Dien fused phosphate fertilizer and 3-5kg of Van Dien NPK multi-element fertilizer (5:10:3, 10:7:3. ..). Mix well with the soil, spread it in the canal and fill 2/3 of the trenches, grass cabinets, and garbage to keep the stumps warm. If the soil is too dry, it needs to be watered to keep the roots moist. Based on the time of harvest and the health of the tree, it is necessary to affect the summer or autumn buds. The early fruit trees in June, July, after weeding and fertilizing will give summer buds. Fertilizing for the autumn fortune: Locusts are formed on the leaf axils of summer buds (for early-harvesting plants) or grow from the leaf axils of fruit branches with late-autumn plants. This is the fruit branch of the next year’s longan and litchi crop, so it is necessary to pay special attention to adjusting fertilizer so that the harvest ends before November every year. Apply fertilizer to promote autumn buds in September and October after the summer buds have matured (into the leaves), apply 2-3kg of multi-element fertilizer NPK Van Dien 10:7:3 in combination with felling, pruning and removing branches. pass) in the canopy. Apply fertilizer to promote the collection of 2-3kg of multi-element fertilizer NPK Van Dien 10:7:3 in combination with felling and pruning. Photo: Vadfco. Note, only fertilize the autumn buds for trees under 15 years old, showing signs of lack of fertilizer, poor growth (showing yellow-green leaves) or late fruit trees in August, September. The growth pattern of the tree and the yield of the harvested fruit with more or less fertilizer application. If the weather is dry, it must be combined with watering to help the plants recover quickly and develop early autumn buds. When the buds are collected evenly, it is necessary to spray insecticides to ensure that the buds come out evenly and abundantly, the young buds grow well and are strong enough to make fruiting branches next year. Usually on an old fruit branch, there are many new shoots. When the young branches have enough leaves, it is advisable to trim away the weak, weak branches, leaving only the strong, fat huts to keep as the mother branch for the next crop. In the winter months, do not water, fertilize, create all conditions for the tree to “barren”, inhibit the formation and development of winter buds. By applying Van Dien fused phosphate fertilizer and Van Dien NPK multi-factor fertilizer right after fruit collection to create many vigorous autumn branches, combined with inhibiting winter buds, spring when the weather is warm and humid, longan trees , the fabric begins to spring up. Only apply fertilizer to catch flowers for longan and litchi when flower sprouts appear in the axillary leaves of the branches, the amount of application is about 3-5kg of multi-factor fertilizer NPK Van Dien 10:7:3 or 10:10:3, buried. Seal the manure, then water it to stimulate the buds and flowers. Fused phosphate fertilizers and specialized multi-factor NPK fertilizer products for Van Dien at the same time provide a full and balanced supply of essential nutrients for longan and litchi trees, helping them to grow strong and resistant to external conditions. Under unfavorable circumstances, especially during the winter break, litchi trees balance growth with development, creating bountiful fruit seasons.

Beauty tea is not only used to cool down, but also helps to improve skin and body shape for women. In the composition of the beauty tea, there are peach resin, longan, alum sugar, red apple, lotus seeds … contain a lot of plant collagen, with antioxidants to help keep skin healthy and smooth. The ingredients in the beauty tea are also precious medicines, helping to nourish the liver and kidneys, ventilate the blood, fight aging, and maintain a healthy body shape. This tea is well known from Chinese historical dramas, used to nourish the beauty of palaces and beauties. The fact has also proven that the ingredients in the beauty tea are effective in cooling and beautifying. Tea is delicious, cool, and has skin care benefits, good for women’s health (Photo: Vietnamese family) 2. Ingredients for making beauty tea – Peach resin: 10g – Snow nest: 10g – Snow Link: 10g – Longan: 10g – Dried goji berries: 10g – Red apple: 20g – Chia seeds: 5g – Sugars – Cinnamon flowers 3. How to cook beauty tea Step 1: Prepare ingredients Put peach sap, snow nest, and snow lotus in separate bowls, fill the bowl with water and soak for about 15 hours to fully bloom. After soaking, thoroughly wash the peach sap, snow nest, snow lotus and then drain. Red apples also need to be washed, cut into slices so that the nutrients can be easily absorbed when cooking. Longan must also be washed, filled with warm water and then soaked until soft. Step 2: Cook beauty tea Boil a pot of water about 500-700ml and then add peach resin, snow lotus, lotus seeds and rock sugar to continue to boil. Then, cook for about 10 minutes on medium heat, skimming the foam that floats on top of the pot frequently. Next, add the longan, red apple, goji berry, chia seeds, and cinnamon flowers and cook for about 5 minutes, stirring constantly. Finally, add the bird’s nest to the island and turn off the stove. If you put the bird’s nest in early, it will be dissolved in water and reduce the nutritional content. The way to cook beauty tea is also quite simple (Photo: Vietnamese family) Step 3: Done Scoop the tea into a bowl or cup, let it cool completely, and then put it in the refrigerator to cool it. 4. Some notes when cooking beauty tea To cook delicious and nutritious beauty tea, you need to choose clean and clear ingredients. Some ingredients for making beauty tea can be changed. For example, snow nest can be replaced by latex Trom. Depending on the taste of the person eating, in the composition of the beauty tea, it is also possible to add sesame seeds, saffron, molasses … When cooking tea should ensure a certain consistency, dilute tea will not taste good. Snow lotus has a fleshy taste, while peach sap when put in the mouth will be soft and slightly chewy. You should not cook for too long, the peach resin will be chewy and will not be delicious. In the summer, the beauty tea will be more delicious when eaten cold. But people with stomach, poor digestion, pregnant women, young children … should not eat this tea because the peach resin component easily inhibits the stomach of people with disease. This type of tea is cold, should only be eaten 2-3 times per week. After cooking, if the tea is not used up, it can be put in a porcelain bowl or glass bottle and stored in the refrigerator for up to 5 days. Wish you success and deliciousness with delicious and nutritious beauty tea! Phuong Anh (Synthetic)

Lotus seed is very suitable for cooking all kinds of tea because it has a cool and nutty taste. In which, lotus seed tea with green bean lotus seed and lotus seed tea with longan are 2 very popular tea dishes in the summer. Cooking lotus seed tea with green beans or longan will bring about a delicious, refreshing taste, which helps to nourish the body, helping to sleep easily. 1. How to cook delicious green bean lotus seed tea a. Raw materials for green bean lotus seed tea – Lotus seeds: 300g – Green beans have been peeled: 200g – Pearl coconut fillet: 200g – Green seeds: 5g – Sugar: 200g b. How to cook delicious green bean lotus seed tea Step 1: Rinse the lotus seeds and put 500ml of water to boil for about 15 minutes for the lotus seeds to ripen. Add 100g of sugar and cook for about 7 minutes to allow the lotus seeds to absorb sugar. Then, draw lotus tea into a bowl, let it cool, store in the refrigerator. Sweet green bean lotus seed sweet soup (Photo: Linh Chi) Step 2: Bring green beans soaked in water for about 6 hours to bloom. Then, steam the green beans in the water bath to cook, then add 300ml of water and cooked green beans in a blender, puree. Next, put the pureed green beans into the pot, add 100g of sugar and cook thoroughly to make the green beans dry, reduce water, thicken. Put green beans in a bowl to cool and then store in the refrigerator cooler. Step 3: Rinse the dried élite seeds, then let the boiled water let cool and soak for about 10 minutes for the seeds to bloom evenly. Step 4: When you want to enjoy green bean lotus seed tea, you add lotus seed tea, green bean tea, pearl pearl pearls and élite seeds in a cup or bowl, add lotus seed tea and crushed ice to the mix and enjoy. stay awake. 2. How to cook delicious longan lotus seed tea a. Raw materials for making lotus seed longan tea: – 300 grams of fresh lotus seeds or 150 grams of dried lotus seeds – 1kg of dried longan fruit or 200gr of dried longan – 0.5 kg of sugar b. How to cook longan lotus seed tea: – Step 1: Fresh lotus seeds wash the mind. If you use dried lotus seeds, you must soak them. – Step 2: Peel off the label and use a knife to separate the seeds so that the pulp is not torn. If using dried longan, it must be soaked. – Step 3: Put lotus seeds in a pot, fill with water and simmer. When the lotus seeds are soft, let the sugar in and simmer for 10 minutes to soak, then turn off the heat, remove all the lotus seeds. – Step 4: Use a small spoon to cage lotus seeds in the longan. – Step 5: Boil the lotus juice before, put all the lotus in the pot, bring to a boil, and then turn off the heat. Sweet soup with lotus seeds and longan longan (Photo: Kieu Giang) – Step 6: Scoop tea with lotus seeds into a bowl, eat cool or add ice. When eating tea, longan lotus seeds can add a little oil of grapefruit flower or jasmine to increase the aroma and flavor. 3. Some notes when cooking lotus seed tea To cook lotus seeds, you can use either fresh or dried lotus seeds. However, in order for the lotus seed tea to have high nutrition, you should choose fresh lotus seeds. When cooked, it will be more fleshy, friable, sweet and fragrant than the dried lotus seeds. Should choose lotus seeds that are old, even, round, ivory-white or dark yellow outside when cooking tea will have a characteristic aroma and not be embarrassed. You can pre-cook tea and put it in the refrigerator and use it gradually for 1-2 days without affecting the quality of tea when used. In green bean lotus seed tea, in addition to lotus seeds and green beans are the main ingredients, the nuts can be changed according to family preferences such as simmered seed, jelly, young coconut, grated coconut. The fiber … is delicious and tasty. With tea, lotus seeds longan requires beautiful appearance, clear tea water, lotus seeds neatly wrapped in longan, sweet and cool. How to cook green bean lotus seed tea and lotus seed tea with longan is quite simple. These will be 2 delicious dishes for your family to cool down on a hot summer day. Wish you all deliciousness with these 2 delicious and attractive tea dishes! Phuong An H (Synthetic)

Jelly Bean Address: Quang Trung, Hoan Kiem Price: 12,000-20,000 VND Menu: Soybean curd, fried sugar Topping: Coconut fiber, jelly, pearl, red bean, lotus seed, longan, ginger, coffee, chocolate, black sesame, brown rice milk Jellybean is one of the most famous and popular noodle shops in Hanoi. Cao Tam here is combined with soymilk, in addition to a series of dishes for diners to freely choose according to their preferences. Overall, Jellybean prices are quite cheap. In addition to Cao Pho, the shop also sells snacks such as cheetahs, dumplings, cheese sandwiches, and bash. Jellybean is the first name that appears to many young people when they want to walk around in Hanoi. Photo: Thuyseatbook_, Mattysblog. Diners commented: Thuyseatbook_: “The seats are spacious, airy, clean, the staff is nimble, enthusiastic, fast food. Besides crap, the cakes here are in the form of” must try “, all kinds are delicious”. Mattysblog: “Jellybean’s curry is not only delicious, fluffy, but also has more than 10 types of toppings. In terms of price, this place can be said to be cheap compared to a downtown snack. King Cao Pho Address: 4 facilities: – Hang Bong, Hoan Kiem – Dao Tan, Ba Dinh – Giang Vo, Ba Dinh – Thai Ha, Dong Da Price: 15,000-35,000 VND Menu: Mixed fried fiber, traditional fried rice in stone mill, mixed fried rice with caramel, fried rice with pearls with black sugar Topping: Black jelly, white pearl, black pearl, é seed, heart caramel Developed in Hanoi for more than 10 years, King Tao Phở is one of the first brands to serve this rustic dish with careful investment. The restaurant’s signature dish is fried caramelised pho. In it, the soft smooth slices of fried rice with traditional sugar water are combined with pearls and caramel to create a fresh whole. Coming to the restaurant, diners can also order other attractive dishes such as grapefruit tea, milk tea, Italian ice cream, caramel, popcorn … You can visit the establishments of King Tao Phao to enjoy or order online. Photo: Bykushie.00, King crap. Diners commented: Le Phan: “The price is a bit expensive, the food quality is above average, the service is normal”. Ngan Ha Pham Thi: “Cao pho is cool, eat with delicious caramel. I eat at Hang Bong, the only downside is that the curb is a bit difficult to ride up.” Pho De Address: Lang Pagoda, Dong Da Price: 12,000-35,000 VND Menu: Mixed fried curam, caramel with pearls, red bean curd with coconut, fried sugar … Topping: Coconuts, pearls, red beans, lotus seeds, longan, black jelly, yam, dried coconut, banana Coming to Lang Chua area, do not forget to stop by Pho De to enjoy the delicious bowls of fried rice, helping to quickly fly away the hot summer heat. All the ingredients here are homemade items from soft coconut pearls, white curd, flavored or sugar water prepared according to its own recipe. The fried noodles here attract customers with a variety of carefully prepared toppings. Photo: Foodlifewtitt, Ninheating. Diners commented: Khoixphanh: “The quality is quite good compared to the price. The staff is also good, I have nothing to blame. The minus point is the little parking space”. Yennhi maithu: “Delicious food, plentiful selection, some small restaurant, not very comfortable space”.

Tourists experience the “privilege of a queen” aboard Emperor Cruises Ha Long. (Photo: CTV / Vietnam +) Enjoying a royal lunch in a luxurious, classical and artistic atmosphere with someone is already “formidable”. But if you put all that scene between a yacht designed according to royal architecture, it is imbued with the spirit of Vietnamese history and culture and especially floating in the midst of a wonderful natural masterpiece Bai Tu Long Bay. How will your feelings be? Personally, I just want to say “WOW is one experience has reached the end of my passion for beauty, especially my “lavishly colored” beauty before a classy party. And I call this an artistic cruise – where the beauty of artifacts fully blends with the splendor of architecture, art and especially cuisine … of a yacht. “Privileges of a queen ” Amidst the multitude of artistic values ​​on Emperor Cruises Ha Long, I want to choose for myself a “stop” is food. Because it is really different and unique in that, art seems to cover each dish. Where the beauty of the natural artifacts are fully blended with the splendor of architecture, art and especially the cuisine on the cruise. (Photo: CTV / Vietnam +) While chef Le Duc Lung modestly introduced this as A la carte menu, at that moment I thought “oh no, it’s exactly Fine Dining – exquisite culinary experience. and luxury. ” Because, right in the party, all my senses were awakened first of all with a very interesting feeling like being lost in a miniature palace. The waitress kindly arranged chairs, spread napkins, poured glasses of white wine so that I could enjoy the beautiful space with sophisticated and beautifully presented dishes appearing on the high-class ceramic dishes … together melodious, romantic music. The impression is that they are all “mobile” on the beautiful pristine Bai Tu Long bay, so that I can enjoy the delicious dishes, sip a glass of wine with numbness at the tip of the tongue while letting my mind drift along the “Slow motion nature footage” was hovering in front of her eyes, just outside the other’s glass frame yacht . Abalone appetizer soup. (Photo: Xuan Mai / Vietnam +) Our lunch started with such beautiful and impressive emotions before officially “on the tray” with abalone soup, banana flower salad with chicken, then grilled oyster with onion oil, grilled lobster served with rice. roasted and seafood sauce, ending with traditional lotus seed longan tea. Everything is fit, harmonious from taste, flavor, color and enough to stimulate all senses. So long to reaffirm one thing, all of those experiences are definitely Fine Dining. A fine dining aboard a cruise inspired by the lavish lifestyle of King Bao Dai, the last king of feudal Vietnam. To mingle between the royal but cozy space thanks to the classical architecture and the all-wood interior, especially the modern direction with the twisted wooden staircase in this architectural style. and for the dishes to feel more delicious, more standard of royal style, try to “transform” a little, immerse yourself into kings and queens with ancient-style ao dai prepared by the shipping company. . The meal continued with banana flower salad with chicken, then grilled oyster with onion oil, grilled lobster served with fried rice and seafood sauce, ending with lotus seed longan tea. (Photo: Xuan Mai / Vietnam +) In ancient times, only the rulers could enjoy abalone soup, longan lotus seed tea and wear silk robes. Each meal is often elaborated with dozens of types of precious dishes. And on this ship bearing the name of the Emperor, from clothing, cuisine, space is a story imbued with traditional culture of the South. It must have been that the owner of the ship had to be very knowledgeable in the selection of fundamental values ​​so that the Emperor himself was a different and unique destination with stories from his own cultural cues. On that journey, sometimes I had to brush away the moments of my passion for the paintings of the man known as “picasso Vietnam” Pham Luc, wandering about with the collection of old photos. Royal ceramics and antiques, or negligently drift along the heritage’s unique natural picture to focus on the cuisine. The dish is presented in a sophisticated and beautiful manner on a set of high-end ceramic dishes in old style. (Photo: Xuan Mai / Vietnam +) If the other yachts, the kitchen parts operate at a fixed time, at Emperor, the kitchen is always ready to red fire so that I or my “friends” can order food at any time, eat in the room, at the restaurant, or rooftop as you like and are enthusiastically served by the staff in the 1930s-style dresses. I suddenly found myself pampered like a queen. Because as soon as I stepped onto the Emperor’s yacht, I was given that privilege, the privilege of a queen. “Western service” prices in Vietnam dong Before COVID-19 broke out around the world, The Emperor ran across Bai Tu Long Bay – which is a territory reserved for international luxury visitors, with a very modest number of rooms (only 10 cabins, including 4 Signature rooms, 4 Stateroom rooms and 2 Royal – Royal rooms) on more floor area. 600m2. Also because yachts are made to target the high-end foreign segment with expensive prices compared to domestic consumption. But now the epidemic has caused the world to change to adapt and while it is not possible to welcome Western guests, the fleet falls into a “self-help” position first, so that Vietnamese guests have more opportunities to experience the cruise service. 5-star price Vietnam dong. The interior of the train is completely wooden. (Photo: CTV / Vietnam +) To serve domestic customers, the kitchen team had to restructure to suit the taste and needs of domestic customers. “Vietnamese people usually like dishes that are processed salty, but Europeans love to feel the authentic taste of the food. For example, Vietnamese people like a deep fried beef to eat with rice, while Europeans want to bite the beef, they must feel the taste of beef boiled all over the mouth first and then the taste of pepper, salt, butter … Because So depending on each customer line, we will reduce the processing to best suit the same menu, ”said Chef Lung. Having experience in serving both Western tourists and our guests traveling on luxury yachts, Lung concluded himself that serving the luxury flow of tourists requires meticulousness in all stages. Because they are interested in every small detail, from the way of decoration, combining the color of the ingredients to the seasoning and taste of the dish … Especially, meticulous not only in the kitchen but also in coordination with the home. restaurant, service staff in arranging the position of each knife, spoon, bowl, plate or slice of butter … Everything must be extremely standard. The menu on the train will usually change every 6 months. Each period is really a “brainstorming” occasion of the kitchen team in how to harmonize nutritional values ​​with each serving of meat, starch, and green vegetables as well as calculate how to combine spices. to accommodate different needs. The wooden staircase twisted in the style of art décor. (Photo: CTV / Vietnam +) Previously, Western visitors had to spend thousands of dollars to experience culinary arts as well as on-board services such as access to full-sized double beds, butler and private bar each room, dining and in-room spa, complimentary unlimited drinks in the wine cellar, movie on demand … now Vietnamese guests only have to pay from 3,990,000-4,990,000 VND / person. According to the chairman of Lux Group, “father” of Emperor Cruises Ha Long, Mr. Pham Ha said both the ship was individually ordered and personalized. Because Mr. Ha defines luxury as the personalization of experience, especially with cuisine, it is also enhanced to the level of art in accordance with each individual needs. With what is on the Emperor, I think this is truly a luxurious retreat worthwhile for those who enjoy enjoying Vietnamese art, culture, history, architecture, music and Vietnamese cuisine in the royal style. . Especially in the context that almost the whole world is blocked off from tourism like today, Vietnamese people travel to Vietnam and experience yachts royal style “luxury, fine, smooth” but “western quality. price “is a choice should consider. /. An artistic journey floating in the heart of world natural heritage. (Photo: CTV / Vietnam +)

Bun rieu on Hanoi sidewalk Eat depending on where … Whenever I go away, or rather just leave Hanoi, my eating instincts suddenly become weak. I began to crave things that when I stay at home, see it every day, don’t glance. This special feeling often emerges as soon as the second day of arriving in a strange city. I would have a terrible craving (with a feeling of willingness to trade off at any cost) a bowl of vermicelli or a plate of vermicelli for example. I also don’t understand why I should be so shallow. Remember once, when the car had just arrived in the town of Seria (Brunei), I happened to see a boiled chicken hanging in a glass case. At that time at noon, I did not pay any attention to the new scenery or the urging calls of the team leader. Immediately my eyes were glued to the glass case and saliva like a poor boy thirsty for the first time from the countryside to the street and saw the delicious food in the stall. The reason is that this chicken resembles the chicken at home, has been boiled again, the thin yellow skin promises a hearty table after days of torture with unsuitable lunches and dinners. I must also add that, I cannot stand chicken dish in any country other than Vietnam. Most countries use industrial chicken for menu, moreover, it is frozen industrial chicken, skinless, legless, and wingless. Since the frozen industrial chicken breast I don’t consider it as food, it is a filling, rather, it shame the noble dishes made from chicken. So, when I saw the fine food in the glass case of a stall in the town of Seria, with the eyes of a “chicken connoisseur”, I immediately realized that this chicken was clearly a fellow countryman with the broiler chickens. at home. However, for a long time, I have learned to get used to the fact that not everything desires to become my own property, so I have to let the leader of the delegation to enter a Chinese restaurant and gnaw on the tender curtain, salt porridge. and chao soy sauce. Many Hanoi people are also picky about food. Sophistication does not mean to paint the pride of the taste, but the dish must be in the right taste and style. Whatever you say, keep stepping out of Hanoi, it is not easy to find vermicelli, vermicelli, noodles, rolls … in the true meaning that those words suggest. At that time, we can see the sentence “going home unemployed”. Diners lined up to eat Pho Bat Dan Culinary memories Hanoi food is not only an art but also associated with my childhood memories. Remember 20 years ago, our floods used to gather breakfast at a row of vermicelli near the corner of Yet Kieu – Nguyen Du street. Back then, it was one of the cheapest dishes, this restaurant was delicious, of course a familiar place for breakfast. Crab bricks are processed firmly, raw vegetables mixed with banana and chili powder, fragrant and indispensable for the characteristic taste of shrimp paste. I eat my breakfast on vermicelli almost all year round. Speaking of loyalty to the restaurant, I probably still lost to my father. When I was a child, sometimes he still put me on the street mannequin in Hoan Kiem street. This is the shortest street in Hanoi, but no Hanoi girl does not know it. Sometimes they forgot the street name and called it “mannequin”. My father said, he ate here since he was 10 years old. At that time there was an old man pushing a shopping cart to stand for sale, the clicking sound of beef cutters was a characteristic sound that indicated whether the old man was selling or not today. The old man “the ancestor” of the “mannequin” is now a natural man. The job of selling mannequins in Hoan Kiem street is a profession that makes money. People crowded each other because of the mannequin, people got angry at each other because (gave) the mannequin slowly, people were excited or irritable because of the mannequin. Today’s salad is not the same as in the old days, apart from dried beef, there is also a full range of beef, spleen, roasted birds, sour rolls, shrimp flour cake … Bun Rieu is not intact as when I ate breakfast 20 years ago. before. It grinds big snails, small snails, and then includes raw beef, sausages, fried tofu, quakes … Referring to quarrels, 15 years ago, Phan Boi Chau street (corner of Cua Nam) used to be a “funeral street”. not the fashion footwear street nowadays. Every night comes, especially on cold winter nights, young men and women come to eat hot. A tiny swing costs 100 VND, served with chili sauce mixed with pickles. It was a delicious treat, especially for the little money students. Dried beef salad Stylish level Unknown since ever, an unwritten sign to stipulate the “trendy class” among Hanoi’s teenagers is to hold all the eating places in the city. Brand-name clothes, fashion vehicles are nothing if an 18-year-old girl cannot think of a famous place to… eat morning pho. Food is one of the endless passions of young people. Although in 2010 there were many brands of KFC, Lotteria, Pizza Hut, Pepperonis, Pho Vuong, Pho 24 … on the streets, Hanoi people (for some reason), luxurious or impoverished, still enjoyed sitting on the sidewalk. summer in smog, in the roar of car horns, the grunt of the crowded salesman and in the dry summer sun, the chilly dry winds of winter. Teen groups like it even more. Hey, boiled snails Lieu Giai, Luong Van Can; Lo Duc, Bat Dan, Ton Duc Thang beef noodle soup; chicken noodle soup Mai Hac De, Do Hanh, Trieu Viet Vuong; bun rieu Hoe Nhai, Phan Boi Chau, Thi Sach; bun cha Hang Manh, Nguyen Khuyen; Noodles Mai Hac De, O Quan Chuong; Hai Ba Trung vermicelli; Hang Chi Lane Chicken Noodles; Cau Go spring rolls; Lo Su and Hang Thung porridge heart; boy porridge Le Van Huu; Yet Kieu bread, Hue city; To Hien Thanh rolls; Ly Quoc Su pillow cake; bun thang Luong Van Can, Hang Luoc, Cau Go; Bun Khanh grows; Truc Bach pho roll; the tapeworm noodles Mai Hac De, Dinh Liet; Hang Da market beef noodle soup; Mai Hac De eel vermicelli; Cam Chi chicken sticky rice; Tong Duy Tan chicken, grilled chicken legs Nguyen Van Phuc … Writer Di Li In fact, I think only one third of these brands are food worthy. However, no matter what, their brands are attached to the street name. To the point where people keep mentioning Bat Dan, people can faintly smell the scent of beef noodle soup, and mentioning Phat Loc alley is like seeing pieces of yellow beans. In recent years, the world economy has been in recession, and Hanoians cannot restrain their culinary enjoyment. Eating on the sidewalk is also a pleasure. More and more dishes are imported, increasing the diversity of the land Kinh which is already very sophisticated about cuisine. Then people also composed many more strange dishes to stimulate diners. “I miss twelve” Either way, the people of Hanoi who go far cannot help but remember the feeling in the cold winter night, sometimes honey is pouring out from sweet potatoes baked on charcoal in a summer corner. And right at the moment of writing this article, next to the author’s computer is a cup of chilled longan tea. Tea can only be found in Hanoi. It brings sophistication and elegance to its composition, even if it’s just a lotus wrapped in a label. The longan must be Hung Yen longan, thick with flesh, small seeds, and sharp sweetness. The thin longan type of Saigon, thick longan but not enough sweetness of Thailand, tiny pepper longan … cannot form longan tea. Each cup of longan tea has only a few seeds, but filled with it is the diligence of the worker, the purity of the natural fruit seeds and the sweetness, the fragrance of taste. Summer, new lotus and longan. And also only in summer, do people want to enjoy a cool glass of longan tea. Eating longan tea, no matter how hungry or thirsty, should not follow the way of Chu Bat Gioi to devour the peach. It is necessary to sip on the aroma of longan, the rich taste of lotus seeds, the aroma of distilled sugar to enjoy, so that when leaving Hanoi, in the heat of Saigon, Bangkok will frantically remember a glass of Ha tea. Cabinet.

In addition to the colorful cakes, sparkling shapes according to the new trends of this year, there are super products that are properly transformed in the “online and real” style.

From Mother Suri’s funny animal prototypes …

Go to the cute works of the children during the festival on the real Korean New Year kitchen (photo: Ly Nguyen).

Inspired by funny cartoon characters (photo: Huyen Thu) …

… and this is the reality (photo: Ly Nguyen)

Vibrant carp floating cakes … (photo: Minh Anh)

… suddenly became a strange fish and also knew how to lay eggs (photo: Ly Nguyen)

Floating cakes create a sharp and beautiful fruit shape … (photo: Thanh Mong)

And this is the real life version. (Photo: Ly Nguyen)

Lovely round five-color floating cakes (photo: Hà Việt Anh)

Become a cake with a unique format unlike anyone else.

Usually, the standard traditional floppy diskette will have to be separated, round and white cakes on the plate. So when admiring these super products on social networks, netizens laughed.

Black sugar pearl water-drift cake in accordance with the trend of young people?

These cakes are for those who love to eat a lot of sesame!

This is a water-drift cake that only looks at the thought of longan tea!

These floats of all sizes are for sure for those who don’t like boredom!

The cake is flowing … literally

The cakes always have an inseparable, homogeneous relationship.

This is the product of the boundless creativity of the women who love the kitchen: Floating cakes baked in an oil-free fryer, they have turned into pistachios. (Photo: Tiramisu Hang La)

Humorous netizens commented:

“The right kind of online and home-made products. It’s too different, but hopefully the taste is still right”;

“Floating cakes are easy to make for the children in the new class, they are made by the teacher. Don’t laugh at me because it’s good to be creative. But I wonder if you cry when you see the finished product”;

“Not everyone is skillful to create beautiful fruits and animals. Just give them 10 points for creativity.”

Many people also share experiences when seeing the best products with errors:

“If you want the cake to be easy to shape, people add young tofu powder to the dough according to the ratio of 10 rice and 7 young tofu, moms”;

“Experience is to mix the flour with boiling water, boiling water will cook the flour and when squeezed will not melt”;

“The traditional floating cake uses rice flour. Soak the rice well, grind the flour and then hang it up to drain the water. When making the cake, it is not allowed to leave the filling, otherwise the shape will be distorted when boiling”;

“Mix the flour just enough, not too much water or too little water. If you can’t squeeze the cake with enough water, it will melt when you try to boil it, as shown in the picture”.