On the Peak, the first crest in the Nguyen Dynasty’s Nine Peaks is engraved with the image of “Agarwood”, meaning agarwood tree. Not only providing aromatherapy, frankincense is also a valuable medicine. According to Oriental medicine, agarwood has aroma, spicy, bitter, warm properties, attributed to the kidney, spleen, and taste meridians. On the occasion of the peak, the second peak in the Nine Dinhs engraved with the image of “Ky Nam” is agarwood, the highest quality and extremely rare agarwood. In Eastern medicine, the male period has similar properties and uses as frankincense. The top chapter, the third crest is engraved with the image of “Cardade” which is the nutmeg tree, the fruit of which is used medicinally. In Eastern medicine, nutmeg has a spicy and warm taste, referring to the business of the spleen and stomach. Anh Dinh, the fourth top is engraved with the image of “To Tu”, which is a fenugreek, a precious medicinal plant whose resin is used as medicine. According to Oriental medicine, tofu has a sweet, spicy, warm nature, attributed to the Pi and Taste. On the top of the UK, there is an image of “Ut Kim” which is a turmeric plant, a tuber that is used both as a spice and as a medicine. In Eastern medicine, turmeric is cool, spicy, slightly bitter, referred to in the canon, mind, and waste. At the summit, the 5th peak is engraved with the image of “Cinnamon” which is a cinnamon tree, a species of tree grown to exploit bark and wood with many uses such as spices, medicinal herbs, handicrafts… In Oriental medicine, cinnamon has properties. Warm, sweet taste, referred to the mind. The 6th peak is engraved with the image of “Sac-mac”, that is, a tree with seeds used as spices, leaves, seeds and fruits used as medicinal herbs in traditional medicine. In Eastern medicine, the sa nun has aroma, spicy taste, and warmth, which is attributed to the spleen, taste and kidney. Tuyen Dinh, the 7th top is engraved with the image of “Ba” which is a cypress tree, a plant that is both grown as an ornamental and a multi-use medicinal herb. In Eastern medicine, cypress cypress has a bitter taste, a bit cold, and is referred to as the heart, can and colon meridians. On Tuyen Peak, there is also an image of “Kuong” which is a ginger plant, a plant grown for its roots as a spice or medicine. In Oriental medicine, ginger has a spicy taste, a pungent aroma, a hot character, and is referred to as the mind, waste, spleen, and taste. For example, the 8th crest is engraved with the image of “Phu Luu” which is a betel tree, a tree grown for its leaves, closely associated with the Vietnamese custom of eating betel nut, and is also a medicinal plant. In Eastern medicine, betel nut is spicy, warm, and referred to as business waste, spleen, and taste. On the top of the hill, there is also an image of “Tzu” which is a perilla tree, a shrub with purple leaves, used as a spice and medicine. According to Oriental medicine, perilla has a spicy taste, warm nature, and is attributed to the business waste and spleen. Huyen Dinh, the last peak in the Nguyen Dynasty’s Cuu Dinh, has the image of “Nam ginseng” which is Ta ginseng, a precious medicinal herb of Vietnam. According to Oriental medicine, male ginseng has a sweet taste and is average, and is referred to as business waste and spleen. On the top of Huyen Dinh, there is also an image of “Math” which is a garlic plant, both a spice and a very useful medicinal plant. According to Oriental medicine, garlic has a spicy taste, is temperate, and is attributed to the business of spleen, taste and waste. Invite readers to watch the video: Hue – The Shadow of Kinh Do Xua | VTV Travel.

One sunny afternoon, surfing through Facebook, I accidentally saw an article selling digging seeds. Childhood memories with peach picking summer noonas appeared right in front of my eyes. That day, in Pho Cuong (Duc Pho), my hometown, each house had at least a few trees. Peaches are easy to grow, with little maintenance, so it is especially suitable for the arid land of my hometown. The Lunar New Year has passed. In the February of lunar year every year, when the weather is warm, it is also the time for the trees to bear fruit. Although not sweet and easy to eat like other fruits, peaches are very attractive. Then when summer comes, our children are again eagerly facing the plump peach bunches, dangling from the branches. When ripe, peaches emit a very attractive aroma. So instead of getting tired of looking for peaches, we often walk around the garden, stand under the peaches to inhale to, where there is a fragrant peach smell, we know there are delicious fruits waiting for us to enjoy. The nut is divided into two parts: the seed and the fruit. Fruit eaten will have a sour taste, sweet sweet, slightly acrid. If you eat a lot, you still feel your tongue hurt. Especially eating peaches is easy to choke. Every time I saw me picking peach trees, my grandmother always told me to cut peaches into small pieces and squeeze out the water to remove choking and not to eat too much, lest my tongue get sick. However, my joy is to hold a large peach, dab in a bowl of salt and chilli and bite a piece of the teeth, then choke many times because of the peach juice. Although not sweet and easy to eat like other fruits, peaches are very attractive. Nuts are initially green, but when ripe, they can be yellow, pink, or red, depending on the variety. Whatever the color, the peach flavor is the same. The tree is planted with nuts mainly. Many ripe fruit trees fall in the orchard and whoever wants to eat the fruit, they just need to leave the seeds. So our children back then often gathered around the neighborhood to look for a basket of peaches of all kinds of beautiful colors to bring back. After eating, many new children discovered that they did not carefully fill the clothes with water, and then they were full because the clothes with peach pus did not come out much wash. Besides the fruit, peach seeds are also a very high-class dish. Every time she goes around the garden, she picks up peach seeds and waits for the day to sell, I often spend a small handful of fresh peach seeds. Put the peach seeds in the stove to burn back ashes. After little by little of the peach oil was burned and sizzled, the aroma gradually emitted that the seeds were ripe. Use a pearberry tree to hold peach seeds from the fire and then smash the outer shell to have a crisp, fragrant, delicious cashew nut that people often process canned and sold at a high price. A special feature of the peach tree that I like very much is the melted sap tree. In the summer noon, besides picking fruit and picking peaches, I often go to the big old peach stumps, a hug can’t help. Then notice if any ticks are disguising themselves on the peach stump or if there is a tree stump that is melting sap. The beautiful, frozen, orange-yellow peach resin droplets as well as the cicadas are a precious gift that any child would love at that time. Now, the children who used to walk around looking for peaches in the past have all grown up. The child is still in the countryside, who has moved to other cities for a living. The old peach gardens have also gradually thinned, giving way to other fruit trees or trees. But those years of peaches will forever be engraved in our memories with each sweet, sour, acrid and faint aroma of acerola.

The Kalmyk mainly eat beef and lamb. They have a very unique way of cooking meat called khorkhog. Men will cut the flesh into pieces, leaving the bones intact. Then they put the meat in a tin or aluminum jar with vegetables, hot water and ice. While they rode on the grasslands all day, the stones would boil pieces of meat. So they had a plate of casserole when they stopped for lunch. Before the long trip or the coming winter, people prepare kyur dried meat again. They skillfully slaughter a cow or a sheep so that the whole meat of the animal fits its whole heart. The cook will dig a hole, fill it with coal, wood or dry manure, and burn it to ash. While the ash in the pit is still hot, the heart will be lowered and covered with ash. The men will fill the hole with earth and continue to light the fire above. The result is a piece of dried meat that is both soft and flavorful. Life on horseback has taught the Kalmyk not to give up any part of the animal. They especially value sheep and beef offal. The dotur soup that every family eats is made from sheep’s heart cooked with onions and a variety of herbs. Another favorite dish of shepherds and shepherds is semjer orasn elkn. This dish is made from beef liver or lamb liver wrapped in fat membrane that is scraped from the animal’s heart and then grilled over charcoal fire. Like other Central Asian peoples, the Kalmyk also drink milk tea. Drinks made of tea leaves, milk, butter, salt and nutmeg powder both keep warm and add energy to people. Sometimes they even put lamb fat in the tea. In the summer, the Kalmyk people often make yogurt kumys from sheep or horse milk. Scientists have proven that the probiotics in kumys have a very good effect on protecting the respiratory tract.