According to the clues, this is a Chinese peach, the outer skin is dark red, the inside is yellow, the sweet crunchy taste is no different from the Vietnamese peach. Due to the strange look, large fruit, and beautiful code, this peach is being bought by housewives to eat. In many places, goods cannot be sold in time, even in a state of being sold out because of overload. Hoai Phuong – a wholesaler specializing in this product in Lao Cai – confirmed that the red peaches that are causing a fever, which are being sold widely recently, are peaches in Mong Tu (China). Yesterday’s shipment was about 1 ton, she was sold out. Strange peaches with dark red skin are flooding the Vietnamese market this time Every year, Ms. Phuong often sells Chinese smooth peaches, fairy peaches and blue-shelled crow beaks, while she is selling the deep red crow beak – also known as red feathered peaches – this year. Compared with other types of peaches of Vietnam and China, the price of this type of peach is 2-3 times higher. “I poured wholesale from a box for 360,000-380,000 VND/barrel (7kg), calculated to cost 51,000-54,000 VND/kg, of which the small type is 4-5 fruits/kg, the large type is 3 fruits/kg.” . She said and said, at the beginning of the season, the fruit is beautiful, crispy and sweet, not pale, sour or soft like at the end of the season, so the goods are as expensive as fresh shrimp, wholesale customers are ordering a lot. Ms. Nguyen Thi Ngan – a focal point selling fruit in Vinh Phuc, admitted that the strange peaches with dark red skins being sold on the market today are Chinese domestic peaches. This peach is sweeter and more fragrant than other peaches, so this time I sell very attractively, up to a few quintals per day, many days sell a ton, even the goods do not arrive in time to sell,” she advertised. Not only selling to wholesalers in the province and surrounding areas, she also specializes in wholesale to Hanoi for 370,000-390,000 VND/barrel (7-9kg). Customers taking more quantity will get a discount price. For example, if you get from 5 crates of crow mining, it will cost 350,000 VND/barrel (7kg), taken from 10 boxes will cost 335,000 VND/barrel. This peach has a dark red skin on the outside, and the inside will turn from white to yellow when ripe In the market, this red peach is very expensive Customers buy less, then a few boxes, buy up to dozens of boxes. Many customers who did not book early had to wait for the goods to return to the next trip, Ngan said. As a focal point specializing in selling fruit online in Ton Duc Thang (Dong Da, Hanoi), Ms. Nguyen Huyen Trang admits that, although she has only sold this type of crow mine for a week, due to its beautiful and fancy design, many women I am curious to buy and try. Every day she returns about 60-70kg, many days only selling until about half an hour is sold out, because the goods are only enough to order for customers who have pre-ordered, rarely have a surplus. According to her, this is a “hot” product of this year’s peach season, so the price is quite expensive, up to 3 times more expensive than peaches sold in the market. Although the retail price is up to 100,000 VND/kg, customers order a lot. Most people buy 2-3kg at a time to eat, make peach tea or bring as gifts. Ms. Trang also confirmed that this is a peach of Chinese origin, not a Sapa peach or a red Ha Giang peach. However, this is a guaranteed domestic product, not a floating market, so many women trust to buy it on this occasion, she added.

“For every layer of lemongrass, there is a layer of fish, bacon, green banana, chili, fresh pepper. Add stock, soy sauce, oyster sauce, salt and fish stock for 2 hours and then rest. When it’s almost time to eat, store it again. The water is almost dry, teacher u teach braised fish twice to be delicious. The piece of fish and bacon is only when eating the outer layer is dry and solid, but the bite is soft and the mouth is happy.” Reading the description of Ms. Trang, the food-loving women in the forum were all flustered by recalling the taste of childhood and homeland hidden in the taste of rustic dishes. “I don’t know if any of you sisters are like me, but fish braised with bananas, I prefer to eat bananas than fish, that’s all!”, Ms. Trang shared. Surely this is not only the hobby of each of Trang but also of the majority of women who are familiar with food. The banana pieces, when stocked with fish, are fully absorbed in the salty, sweet, and spicy flavors and add the fleshy, ringy taste of banana powder. Make sure that when you put a plate of braised fish with banana on the tray, the banana pieces are chosen first. Here is the secret to cooking fish with bananas Resources: Fish for stock: carp (perch, fish fruit) about 1kg; Green bananas: 4-5 fruits; Galangal: 1 small tuber; Ginger: 1 small branch; Dried onions: 2 bulbs; Fresh chili: 2-3 (depending on the spiciness); Bacon: 200-300 grams; Spices: seasoning seeds, soup powder, water or cooking oil, yellow apricot sugar, turmeric powder, delicious fish sauce Making: Step 1: Preliminarily cleaned fish, cut into bite-sized pieces Bacon just washed (can be blanched in boiling water), cut into bite-sized pieces. Step 2: Marinate bacon and fish with 3 teaspoons of soup powder, 2 teaspoons of seasoning powder, a little onion, minced galangal, turmeric, fish sauce. Let the fish infuse the spices for 30 minutes. Occasionally stir or shake the fish. Galangal, thinly sliced ​​ginger. Chili to the whole fruit or cut into small pieces (depending on the spiciness that adjusts). Step 3: How to beat the sugar: Put a little cooking oil in a pan, add 3-4 tablespoons of yellow apricot sugar, the sugar will turn yellow, turn off the stove, add a little white water to get the sugar water. Step 4: Wash green bananas, leave the green skin on the outside or remove the peel depending on your preference, cut the halves into bite-sized pieces. Step 5: Prepare a thick pot, the first layer of galangal, ginger to the bottom, followed by a layer of green bananas. After the fish is soaked in seasoning, place each piece on top of the banana layer, alternating with pieces of bacon. On the top layer, add a layer of bananas, put chili on top (if you like to eat more galangal, put a little more on top). Drizzle a few tablespoons of cooking oil or grease on top. Step 6: Pour the sugar water just won the pot of fish, add water to boil the fish, lower the heat and cook until the water runs out. Taste the seasoning again to taste but do not flip the fish, if the banana, meat, fish are not cooked but the fish pot has run out of water, add a little more water and simmer until the ingredients are soft and dry. . When the fish is close to being sprinkled with a few tablespoons of water or cooking oil on top to make the fish pot more beautiful and glossy. Turn off the stove to let the fish cool, when it’s time to eat, turn on the stove again for the fish to be hot and the water must be dry.