Ke Go Lake is located between hillsides and mountains in Cam Xuyen district, Ha Tinh province. This artificial lake is an attractive attraction for many tourists who love to explore with many interesting activities. The lake is also an abundant source of food for the surrounding areas. Photo: Standard. Ke Go lake project was started construction in 1976, completed in 1980 with a length of nearly 30 km. The lake consists of one main dam and 10 auxiliary dams with many potentials for hydroelectricity and irrigation resources. Photo: Vietnamtimes. Built on Rao Cai estuary basin, Ha Tinh’s largest artificial lake has a capacity of more than 350 million m3 of water. Visitors who come to explore Ke Go lake can participate in activities such as rowing boat to see the scenery of the romantic upstream river at sunset. Photo: 4travel.com Dong Loc junction is a famous national historical site, attracting many domestic and foreign tourists. This is also the traffic gateway from the North and the Ho Chi Minh trail, which suffered many bombs and bullets from the years of resistance. Tourists come here to learn and pay tribute to the remaining artifacts, to remember the heroes, martyrs, and female volunteers who fell for national independence. Ky Xuan beach in Ky Xuan commune, Ky Anh district, Ha Tinh province has a bow shape and a beautiful location facing 3 mountains: Golden Mountain, Elephant Mountain and Son Tinh Mountain. The beach here attracts a lot of tourists to relax when it owns a poetic setting between the sea, clouds and mountains, combining to maintain the beauty of nature. Photo: vexere.com Porridge soup, also known as rice cake soup, is a favorite dish of the locals in Ha Tinh. Not every visitor who comes here can taste this dish. Banh Canh is used with bone broth, shrimp, quail eggs, stewed pork and spicy chili to bring a new and unforgettable taste. Photo: ota. Hong Linh Mountain is located in Thien Loc town, Can Loc district, Ha Tinh province with many caves and 26 streams flowing from the mountain. This place, along with Lam River, is considered a symbol of the sacred river and mountain of Nghe. Visitors come to Hong Linh mountain not only to enjoy and learn about the history of the past but also to make pilgrimages at sacred temples and pagodas. Photo: mustgo.

Photo: Top Quang Ngai For the followers of sashimi, eating sea urchin is truly a worthwhile experience. Because the layer of meat is soft, sweet and moist with the taste of the sea, it makes me want to eat again after eating. If we are not used to eating, we can combine it with a little lemon to make it much easier to eat, this dish is contraindicated for people with weak stomachs and easy stomachaches! Photo: Nha Trang specialties An extremely popular dish at many seafood restaurants is grilled urchin. Nhum is usually grilled with onion fat or grilled quail and chicken eggs. After cleaning, only the meat is left inside. The chef will put on the grill with onion fat. When the urchin is almost cooked, the chef will drizzle the onion fat that has been pre-rolled. When eating, just sprinkle some crispy fried onions and you’re done. When baking the urchin with eggs, the eggs will be put into the urchin as soon as it is put on the grill and do not add any spices. When the eggs are cooked, add a little fragrant fried onions or roasted peanuts, and the delicious and greasy grilled egg rolls are ready. Grilled spring rolls with onion fat – Photo: Cu Lao Cham Porridge is an extremely nutritious dish, especially used to nourish the body of coastal people. The meat after preliminary cleaning is separated from the shell, combined with rice and peeled green beans and cooked into a porridge that anyone who enjoys will remember forever. Photo: Health & Life A high-class and extremely delicious dish is the soft, greasy pâté. The meager meat of each urchin is collected and processed according to each chef’s own recipe. The meat is carefully processed to reduce the slight fishy smell but still retain the attractive characteristic sea flavor. Especially, the pate Nhum will taste better when eaten cold with bread, hot rice or burnt rice. Tasting delicious food is a great part of traveling to new lands!

Although delicious and can be transformed into many different dishes, but because of its small size, many people are afraid to prepare dishes from this ingredient. Having to sit and peel each quail egg takes a lot of time because you have to be clever otherwise the eggs will be very fragile. In this article, New Family will share with you tips on how to boil quail eggs or eggs that are both quick to cook and easy to peel. Step 1: Put quail eggs in a pot of cold water and add about 3 tablespoons of vinegar and a pinch of salt. Adding salt and vinegar to the boiling pot will help prevent the eggshell from being broken and easier to peel after the egg is cooked. Step 2: Turn up the heat to bring the egg to a boil. When the pot of eggs boils, turn down the heat and cook for about 5 more minutes. Step 3: Remove the eggs to a bowl of ice cold water to help them cool quickly and peel them off will become a lot easier. Step 4: When the quail eggs are cool, put them in a container with a lid, cover, and shake well. This will help the entire eggshell break open for you to peel easily. Some delicious dishes from quail eggs – Braised meat with quail eggs Photo: AYUMI – Quail eggs with tomato sauce – Fried quail eggs – Quail eggs rim Quail eggs are known to be one of the most nutritious foods. According to experts, the nutritional value of quail eggs is 3 times higher than chicken eggs, so this type of egg is very good for health. Quail eggs have the ability to: Enhance memory, protect eyesight, eat quail eggs also help regulate menstruation and improve skin for women… Scientists from the University of Manchester also recommend eating from 5 to 6 quail eggs per day so that the body can absorb 100% of the nutrients in eggs.

To Hung Giang’s chicken and crab soup is quite simple, but it provides your whole family with a great nutritional content. Sweet, golden young corn with soft ivory-white chicken and crab meat creates a fragrant, irresistible soup. Housewives, prepare the necessary ingredients to learn how to make chicken crab soup for your family! Resources: FB To Hung Giang 1/2 carrot 7 shiitake mushrooms 1 chicken breast 300g chicken bones to boil for water. 2 crabs 1/2 can sweet corn or 1 popcorn. 7 tablespoons tapioca flour (spoons for pho) Seasoning: seasoning powder, pepper… Coriander, scallions 2 chicken eggs 15 scrambled quail eggs Making Wash chicken bones, boil water for 1 hour. Shredded boiled chicken breast. Boiled crabs remove the meat Boil quail eggs with a little vinegar and salt for 10 minutes, take out a bowl of ice water, wait for it to cool, take out to drain, knock around the egg to break the shell, then peel it, wash it with white water to remove the remaining shell. . Wash the sweet corn with seeds, if you use canned corn, wash it again. Shredded or diced carrots Soak the shiitake mushrooms until they bloom, then wash them and cut them into pieces. Coriander, scallions, washed and finely chopped. Put the chicken bone broth in a pot of about 1.2 liters of water, if lacking, add white water and bring to a boil. In turn, add the sweet corn first, then the carrots, shiitake mushrooms, wait for it to boil again, then skim off the foam. Next, add chicken breast, quail eggs, add 1 tablespoon seasoning seeds, 1 teaspoon soup powder, season to taste, then pour the rest of the crab meat into the pot, stir well. Put 7 tablespoons of tapioca starch in a bowl, add a little water and stir until dissolved. With one hand holding a bowl of tapioca, one hand holding a spoon, slowly pour the tapioca into the soup pot, stirring with your hand to prevent the tapioca from clumping until the soup is bright and smooth. (The thinness can be adjusted as desired by slowly pouring the tapioca flour into the pot to control the consistency) Break the eggs into a bowl, separate the yolks and whites, add a little water to the egg whites, beat until dissolved, and beat the yolks until dissolved. Place a sieve 10cm from the mouth of the pot, pour the egg whites into the sieve to let the egg whites flow into the soup pot, hold a chopstick in one hand and stir clockwise to create a beautiful pattern for the soup pot, continue with the yolk as well. so. Stir until completely dissolved and evenly, taste the seasoning again, then lower the heat, do not stir more to avoid the soup pot being grout, leave the soup pot on the stove with very low heat for about 10-15 minutes before cooking. . When eating, scoop the soup into a bowl, sprinkle cilantro and green onions on top, pepper, fried onions, if there is an egg, the soup will be even more attractive. You should eat crab soup while it is still hot. With this way of cooking soup, people can add a little chopped fresh shrimp to make it more delicious. The final step of the success of this soup is how to pour tapioca flour so that the taste is not too thin, too thick.

In this article, we will learn how to make traditional dumplings. Illustration. How to make simple dumplings at home Meat dumplings Ingredients (for 8 cakes) The cake crust + 1 teaspoon dry instant yeast + 1/2 teaspoon of sugar + 250gr multi-purpose flour + 1 teaspoon baking powder + 130ml of warm water + 1 small teaspoon of cooking oil + 50gr of sugar + 1 pinch of salt. The multiplication part + 200gr minced or minced lean shoulder meat + 10gr dried wood ear + 8 quail eggs + 1 handful of vermicelli + Dried onion + Spices: Seasoning seeds, fish sauce … Making Step 1: Kneading and brewing the dough + Before kneading the dough, making the filling, you need to process the yeast. Dissolve 1/2 tablespoon of sugar in warm water, sprinkle with yeast and stir gently, let stand for 20 minutes. + Use a large pot or bowl to mix flour, baking powder, salt, and sugar evenly. Create a hole in the middle of the dough, pour the yeasted water on top with some cooking oil. + Squeeze a few drops of lemon juice, knead the dough into a smooth, creamy mass. + After kneading the dough, incubate the dough for about 1 hour and a half, cover with a thin wet towel on the face to prevent the dough from drying. + Whenever you see double baking powder, you can use it. Step 2: Multiply + Ground meat marinated with spices, prepared dried onions. + Boiled and peeled quail eggs. + Wood ear mushrooms, mushrooms soaked in hot water to bloom, washed, chopped. + Vermicelli soaked in warm water to soften, cut short. + For wood ear fungus, shiitake mushrooms, and mixed vermicelli. Squeeze each staff with 1 quail egg, into 8 servings. Step 3: Make cake crust + Take the incubated flour and double it, knead a few times and divide into 8 small parts. + Thinly spread the small dough divided, for the filling to stuffing. + Fold the edge in a circle and pinch in the middle. + After molding the cake, let the cake rest for 30 minutes. Step 4: Steam the cake + Cook a pot of boiling water with a bit of vinegar for the white cake, boil it well, then put the cake in steamed, steamed for 25-30 minutes. + You can put dumplings in the cupcake mold to avoid getting sticky.

Ms. Tran Loan CAKE Resources Multi-purpose flour: 300g – Wheat flour (wheat starch): 80g (or cake flour) – Sugar cane: 50g -60g – Dry yeast: 5g – Salt: 5g – Warm water: 60ml about 35-40 degrees – Fresh milk without sugar: 100ml – Egg whites: 1 Fruit Baking powder: 3g – Cooking oil: 1 tablespoon – Making human: 1 small handful of soft soaked noodles, ground meat; 1 teaspoon flour, 1 chopped onion, 1 small green onion; chopped shiitake mushrooms, finely chopped wood ear, peeled boiled quail eggs, spices: ground pepper, soup powder, tiny Street Making – Cake: – Wrapper: For warm water, dry yeast dissolve with rice chopsticks, cover tightly and incubate for 15-20 minutes to float like crab bricks (1). Take another bowl for flour, flour, baking powder, and salt and mix well (2). Add fresh milk, sugar, egg whites and cooking oil, stir well until the sugar dissolves (3). After 20 minutes, add mixture (1) (3) to (2). Mix until smooth when not sticky hands. If you have a batter machine, put in for 10 minutes. After that, round up to cover the resting dough to expand 2 times. When the dough is enough, take a knife to divide each part of the dough, cover with a towel gently to rest for 15 minutes, until the dough is gone. – Making filling: Put all the ingredients in a large bowl, mix well (except eggs). Then take some of the kernels out, round them up, then press flat, put 1-2 quail eggs in, round up again. After 15 minutes, take each round rolled dough (thin edge, thicker middle) to the center, shape, cover lightly, incubate for 15 to 20 minutes, depending on the weather, the cake is nearly twice as long as it will be steamed. – Steamed buns: Pour water into the pot, add 1 tablespoon of white vinegar to the high heat to boil and bring the cake to cover on top of the cake with a towel dipped in dry squeezed water. Time to steam the cake 10 minutes. Big fire. During the autoclave is not opened. FIRE FISHES IN THE RED SALMON – Oats and pumpkins put in a pressure cooker to cook porridge (size 30 minutes) – Salmon cut to taste, fried garlic, fragrant, seasoned with soy sauce and a little oyster oil. – Porridge seasoned to taste, scoop into a bowl, scoop with salmon, add herbs, sprinkle with pepper. SEARCH BUTTER How to cook crab vermicelli broth: – Dry onions for fragrant, add tomatoes and stir fry with a little fish sauce and boil water to make tomatoes soft, infused with fish sauce. – Pour 1 bowl of bone broth in (bone broth, then let it cool, remove the refrigerator to allow fat to float on the face, remove the fat from the bones, the fat of the bone is the indigestible fat good for the body). – Pour into the bowl of crushed or ground crab juice. Bring the broth to a high heat until the broth is about to boil, then season to taste. People often give out wine, which can be replaced with apple cider vinegar. Really the apple cider vinegar smell and the taste goes well with the crab water. – You can pick up the crab meat floating on the surface to a bowl when you eat it into the bowl to look nice and delicious. Colorful sticky rice Resources – Half a pound of veggies – 150gr green beans – 300gr sticky rice – 300gr of flour (the rate of 8 glutinous rice flour, 2 non-glutinous flour) – 3 ounces of bacon, I like many filling, so each one will give 2 large pieces of meat – Spices: Dried onion, pepper, fish sauce, sugar, salt. – Types of water color soaked in rice: Color of beetroot, turmeric, pea flower, pineapple leaves. However, the color of steamed vegetables will not be very durable, it will be lighter, but safe Making – Glutinous rice is divided into many parts and then each part is soaked with the color of beets, turmeric, pea flower, pineapple leaves … and soaked for 5-6 hours, then drain and mix with a little salt. – Cut the meat to taste, marinate the chopped dried onion, fish sauce, pepper, a little sugar, then stir-fry the meat over high heat, pour a little water and boil for about 20 minutes for tender meat. Take the meat to separate, the meat broth to the separate bowl, and the broth to create a rich flavor for the sticky rice to taste more delicious. – Green beans soak for 2 hours and then let them drain, steam them until they are soft. Pour beans out, crushed and add a little gravy to make it rich and soft, easy to fold. – Pick up vegetables to take leaves and young buds, and drain them. Boil 1 pot of boiling water, quickly release the vegetables for about 10 seconds, rinse cold water to cool, squeeze them dry, cut vegetables into a bowl and crush them to puree them. This step everyone can grind quickly. – Slowly add the flour, mix with the freshly pounded vegetables. Add the rest of the gravy to make the rind rich, mix until the dough is thick. – Seamless thin layer of dough, put the filling and wrap, round up. – Roll each pellet through a thin layer of rice, you can hold it back to make the rice stick firmly, then put it in the basket, each layer of cake sprinkle a turn of glutinous rice that has been soaked to make clothes. Boil the water to boil, then put the rice cakes in and steam it. BREAD ROLLS Resources (This recipe will pack 8 cakes) Wrapper: – 250gr of non-glutinous rice flour – 60gr cornstarch -25 potato powder – 1500ml water / chicken, pig / or filtered water is fine. – Salt, seasoning powder – Banana leaves to wrap the cake, blanch through hot water to make the leaves soft. Cake: – Ground pork – chopped wood ear soaked – chopped dried onions Making – Employee: Aromatic yellow onion, add the meat to the island, add wood ear, season with seeds to taste. Peeled boiled quail eggs. – Wrapper: Mix all kinds of flour with water and spices, put on the stove to medium heat, just cook while turning your hands evenly, avoiding clumping. Seeing that the chopsticks are stirring heavily, take out the pot and continue stirring. Stir well so that the dough does not clump. The banana leaves are washed, dried, and folded into the shape of a pointed tip. Just layer the dough and multiply and finally the dough. Wrap the cake. After the package is finished, put the cake in a steamed tray and steam it for 20-30 minutes. BREAD Raw materials (10x20cm mold) – 200ml of room temperature milk – 2 eggs – 325g powder number 13 – 20g of powdered milk – 30g sugar – 2g of salt – 30g unsalted butter, let soft at room temperature – 4g of yeast – A little flour to rub your hands when you knead the dough Making – Use a mixer to mix all ingredients (except butter) into the bowl, mix at low speed until the dough is soft, add butter. Continue mixing for at least 25 minutes. Cover the dough again and incubate for 60 minutes or until doubled. After incubating the dough, it feels a bit too sticky, just use a little powder to rub it on the dough and rub a few times to make it not stick. – Apply non-stick butter to the mold. Divide the dough into 3 equal parts. Vo each member round smooth. Cover with food wrap, let stand for 10 minutes. – Rub a little non-stick powder for the dough roller, roll each part of the dough into a long oval. Roll the dough from the short end of an oval, like a roll of cake. Do the same with each powder and do as much as you want, put it in the mold. Use your hand to gently press the surface of the dough rolls to smooth. – Incubate for about 30 minutes until about 80% more. – Sweep the cake surface with milk or beaten egg mixture with a little water. – Bake at 180 degrees C for 25-30 minutes, depending on which mold you use and whether the cake is taller. – Put the cake on the shelf, let it cool completely, cut it. The cake that has not been eaten yet needs to be wrapped thoroughly with a wrap, so that the temperature is usually 2-3 days. Refrigerate for longer. CHICKEN POTATO Resources – Chicken broth – Shredded chicken breast meat – Pomegranate carrots, American corn. – Flour – Mushrooms – Boiled quail eggs, peeled – Scent onion How to cook – Scented onion fried with carrot, corn, shiitake mushroom, seasoning with a little fish sauce to infuse spices. – Then pour in chicken broth, cook until vegetables and mushrooms are tender. – For the powdered energy mixed with water to pour into the soup pot, stir well and cook in low heat. – The remaining white is poured slowly into the soup pot and gently stirred. – Finally, add the chicken vs quail eggs and stir the herbs. Tasting to taste. FISH NOODLES – Boil a pot of boiling water, drop tomatoes, add a little turmeric to make the water light golden. Then season the fish sauce, seasoning seeds, apple cider vinegar to taste, and you’re done with a simple, sour, gentle pot of broth. – Sliced ​​fish, marinated for 30 minutes. – Galangal, ginger, pepper, onion, seasoning, a little turmeric juice, put in an oil-free fryer, fry at 165 degrees for 15 minutes. – Put the noodles in a bowl, place the fish on top of the noodles, add onions, dill. Then sprinkle the broth, sprinkle with pepper, add a little chili sauce. Remember to eat hot will be delicious. Serve with herbs: perilla, coriander, lettuce. BANANA COCONUT MUFFIN Resources – 50g multi-purpose flour – 1/3 of a diced apple – 2g baking powder – 1/2 crushed banana – 1g cinnamon powder – 10ml of cooking oil – 15g of unsweetened yogurt – 20ml of fresh milk without sugar. – 1 small chicken egg Making – Mix flour with flour, cinnamon powder, and sugar (A). – In another bowl, mix the banana, unsweetened fresh milk, yogurt, and cooking oil, then add the apples to the stir fry (B). – Pour (B) in (A), then mix the dough in the fold quickly evenly (about 15 seconds) – Scoop the cake dough into the mold (should only be 2/3 full because the cake is still blooming). Sprinkle as desired, sprinkle with raisins, coconut chips, almonds. – Preheat oven, bake cake 180 degrees for 20 minutes.

Not only rich in protein and vitamin B, quail eggs also contain a lot of vitamins A, E, iron, potassium and phosphorus. If you use quail eggs as a skin mask, your skin will absorb the nutrients from quail eggs better than the egg mask. Red apple stewed quail egg dish is one of the very nutritious dishes for women, it has detoxifying effect, liver, very good for the kidneys, .. For women suffering from nervous breakdown, anemia, Menstrual pain, eating this dish twice a week will help regulate menstruation, make skin beautiful, smooth and rosy. Helps skin firmness Japanese women regularly apply a quail egg mask once a week to prevent sagging of the skin on the cheeks. To focus on the purpose of firming, separate the egg yolks and use only egg whites. You can use a special brush or use your finger to apply the egg whites of the quail evenly on the face. After 15 minutes, the mask will dry out gradually. Rinse off with water and then feel your skin firm, youthful. You can add lotions and nourishing serums to enhance the effect, keep skin healthy. Reduce wrinkles Wrinkles are a fear of many women. Quail eggs can effectively prevent the appearance of wrinkles thanks to the antioxidants. At the same time, quail eggs also balance the pH of the skin, help alkaline oil, reduce acne. You can apply quail egg whites to these wrinkled areas, at least twice a week, you will notice clear and positive changes. Soothes sunburned skin Since ancient times, the ancient Egyptians used quail eggs as a remedy for dermatitis or sunburn. If your skin gets sunburned, immediately apply a raw quail egg to this area. Leave it on after 20 minutes and then rinse with cool water and pat until dry, your skin will become much softer, less burning sensation and not hurt later. In addition to its effects on skin beauty, quail eggs also have many other effects. For example, quail eggs contain 15 times more vitamin B and about 2% more protein than eggs. But vitamin B or protein are all ingredients that are beneficial to the hair, strong hair roots, and reduce loss. Or quail eggs are also high in protein and fatty acids, making your nails stronger and shiny. If your nails are thin, dry, weak, and easy to break, you should increase your quail eggs in your daily meals. It seems that you are used to hearing the method of beautifying skin with eggs, but with quail eggs you will also have many unexpected effects. According to Vietnamnet

Bacon: 1kg Duck eggs / eggs or quail eggs: 5-10 Siamese coconut water: 1- 1.5 liters Sugar, fish sauce, soup powder, pepper Lemon: half fruit Chili: 1 fruit Purple onion, garlic: 2-3 bulbs. Braised meat with coconut water is simple but delicious (Artwork) How to make bacon stocked with coconut water Step 1: Preliminary processing of raw materials to make bacon stocked with coconut water Washed bacon, drained. Slice thick pieces into squares or rectangles. Marinate meat with prepared ingredients (Artwork) Marinate bacon with lemon juice, onion, garlic, chili, sugar, seasoning soup to taste. Leave for about 30 minutes for the meat to evenly infuse the spices. Sugar and lemon will help the fatty flesh when stored up to be beautiful, while chili will help the lean reddish brown meat, attractive without being spicy. Eggs are washed, boiled and peeled. You can fry the shelled eggs lightly. Step 2: Cook the bacon with coconut water Illustration Cut the old sapodilla coconuts for water (enough water to cover the meat and eggs). Boil the coconut water in a pot to boil, then put the meat in the warehouse, let the fire simmer, take out the foam to make the water clear. Boil until the meat color, soft and fragrant, taste cooked until nearly dry, then remove the eggs and add coconut water to cover the surface of the meat, eggs. Tasting a little fish sauce to taste. Continue to simmer and bring the water to a boil for the second time, that is, the dish is finished. Braised meat with coconut water on a rainy day (Artwork) So go down to a bowl to enjoy with delicious hot rice that is hard to resist, the longer the braised bacon is soft and delicious.

Specialty ribs porridge To mention porridge in Hanoi, first to mention rib porridge. Porridge is stirred from water rice flour or dry rice flour, not cooked from whole grain rice. Smooth, comparable porridge, when eaten together. Called rib porridge but rarely see ribs, sometimes we see small pieces of meat that are stewed soft, sweet, sweet. Porridge at one time was considered a food for preschoolers, but it was also a dish that adults also liked. A small bowl of porridge lining the afternoon, not too heavy, and just enough to have more energy … wait until dinner. Porridge in the street now is much different from the past. Before trying to get the meat, nowadays, speaking in the language of the teenagers, it was “full topping”. That is, in addition to the porridge, in addition to the funeral, there are also all kinds of “drivers” attached such as sausages, minced meat, boiled quail eggs … Not to mention that if you order cartilaginous porridge, there will be more chips in the bowl. seven chopped young ribs as big as 2 knuckles. Only eat a bowl when it is full until afternoon. The theory of eating a snack to wait for a main meal has completely changed. Such a bowl of porridge can be full until the next day, from having to eat dinner. In the afternoon or midday, Ly Quoc Su street, district lane, is crowded with porridge. The rows of porridge ribs on Hang Dieu Street were also crowded with people coming in and out. Bat Dan Street, early in the morning, also has a row of delicious rib porridge. The owner sat on the sidewalk next to the famous vermicelli restaurant, so when sitting on the vermicelli, it would overflow to the porridge row chair and vice versa. After being stirred, the rib porridge is usually put the whole pot in the basket with all the compost, so that most of it is sold and the porridge in the pot is still hot. In addition to rib porridge there is also a clam porridge, the cooking method is similar. No one for the rib porridge gives onions, but the mussels porridge has a few more chopped chopped veggies. Restaurants that bring street food into luxury menus also rarely ignore rib porridge. Of course, eating a bowl of rib porridge on the sidewalk is only 10-15 thousand VND / bowl. The porridge in the restaurant sometimes doubled, but not as delicious. Heart-liver porridge and all kinds of variations In the morning, if you are bored with vermicelli and vermicelli, you can change to porridge. There are many breakfast porridge, of course, besides rib porridge, there are also heart porridge, chicken porridge or minced meat porridge. Church street chicken porridge is so famous that people call it curse porridge. However, the person who wrote this article a hundred times to eat, have never been cursed “eat more” times. I do not understand if the porridge cuss is just a false rumor or just “painting depends on the face, the ghosts depend on the person”. Praise that the porridge here is excellent and delicious is not necessarily true, but if you count in the center of Hanoi, no one can surpass this porridge. Sweet, fatty porridge, natural sweetness of chicken, eaten until the last piece is still not mortar. In addition to chicken porridge, there is also a porridge system 37. Seeing that starting is the porridge shop at 37 Tran Nhan Tong, after the children of the owner opened more porridge in other establishments. So there is also a row on Phung Hung Street, and then Hoang Quoc Viet or Vo Chi Cong both have. The porridge here is cooked with broken rice. Where the customers eat, the seller draws a small pot to boil and depending on the request, add heart, liver, kidney or minced meat … This porridge is quite crowded, customers come in and out. But even though we eat many times here, we still absolutely do not see the owner getting angry, scolding the staff. Even the customer who entered a few times seven times, the owner remembers her face and next time she does not need to order, she has quietly told the staff: “She eats some porridge and does not have pasta”. If mentioning porridge without mentioning porridge heart, it is a shortcoming. Porridge is usually sold in rows of pigs, but in Hanoi there are also products that only sell porridge. Porridge is sold early in the morning for breakfast or at noon to serve the office workers. Also related to pig’s heart, in recent years, there has been a trend of eating congee porridge. Instead of being cooked in the usual way of boiling, the heart here is sliced ​​into pieces and then poured into porridge. When drawing the bowl, including porridge and heart, of course 7 parts heart, 3 parts porridge. Drinkers love this 1-to-2 dish. Influence of porridge from the sea, many restaurants in Hanoi also sell all kinds of other variations such as shrimp porridge, oyster porridge, clam porridge, porridge … In the Central region, seafood porridge is often cooked, when served with perilla, flower onions and fragrant purple onions. There was also a movement to import cuisine, there was a wave of Hanoi arose at the Singapore frog porridge. The frog is stir-fried with typical spices, porridge to separate, when eaten, the frog and porridge are mixed together. A few years ago, frog porridge rows filled the streets, but now suddenly they see less. I wonder if it’s because this is a dish that has been moving in a “7-level spicy noodle” for some time. However, the way of stir-frying frogs has a slightly sweet taste, it does not seem to suit the taste for Hanoians.

DT’s post in a food review group attracted the attention of the online community. Specifically, the content of the DT’s sharing is as follows: “Just now, I bought and brought back 2 full sets of ribs porridge at Luong Su C. I ate more than half of the porridge and then ate the ribs. When I peeled the ribs gleefully, I saw the ribs inside when I moved” creature nest ” This is too horrible, so we threw up all of it, I still feel scared even until now. I really don’t understand which source they use to sell the ribs. I decided to post to warn everyone carefully because I still see friends for some silver coins that seeding for nonsense businesses like this, sometimes your loved ones eat into harm’s health, poisoning. do you guys regret it? “. Luong Su C rib porridge is one of the famous porridge shops in Hanoi. (Artwork from the Internet) Accompanying the post is a short clip showing a close-up of a rib with many strange creatures in the ribs. The image made many people “shiver”, dare not see it for the second time. The image of “strange creature nest” in the rib made the viewer shiver. Posts post DT’s quickly attracted the attention of the online community with thousands of interactions with comments and sharing. Many people tag Friends entered to warn, also people left comment doubt about the authenticity of this “seal”. – I was so scared, I looked over and scared. This shop is also popular, but why is it doing so? Eat and drink outside must be careful everyone. – I often eat porridge at this shop, but usually it’s ribs, not ribs like this, do not know what the OP is planning? – There is a bill without the owner, cutting up to see it, but this is a bit suspicious. On the afternoon of April 7, Mrs. H. – the owner of the rib porridge shop, said that the picture posted on the internet was the rib of a pipe, while her family only sold cartilage ribs. In addition, the porridge is thoroughly cooked for 2-3 hours before being sold, so it is unlikely that maggots live inside. Update spirituality According to the Food Review Association

Talking about the process of cooking, Mrs. Hong said that the porridge was cooked 2-3 hours before selling, so “it is impossible to have maggots living inside”. Ms. Hong also shared that the porridge cooking process was publicized at the restaurant, from marinating to preliminary processing. If there is a problem, the customer can respond immediately. Ms. Hong’s rib porridge shop is over 50 years old, quite famous and popular in Hanoi. Mrs. Hong’s rib porridge shop at Luong Su C. (Photo: Duong Thu Phuong / Foody.vn) Earlier at noon on April 7, on social networks appeared a post of Facebook DT with the content “warning” people about the problem of dirty food. Specifically, DT knows there is order 2 bowls of quail egg porridge at a famous porridge shop in Luong Su C lane. Accompanying the post is a short clip of a close-up of the rib. The image made many people “shiver”, dare not see it for the second time. (Image cut from clip) DT’s sharing quickly attracted the attention of the online community with thousands of interactions with comments and sharing. Many people tag Friends entered to warn, also people left comment doubt the authenticity of DT’s post “I often eat porridge at this shop, but usually the ribs, not the ribs like this?” – A longtime acquaintance of this porridge shop left a comment. Update spirituality According to many sources

Sea Addict The shop owns a cool space, next to the wooden furniture are pots of plants to make the overall harmonious and intimate. The multicolored neon lights interwoven between the wall array adorned with slogans or artistic spray paint are also the highlight. Here, your group can choose herring salad, beef … to open the party. Some seafood flavors worth trying are shrimp, cockles or squid in Thai sauce. If you go with a large group of people, a combo of grilled squid with salt and chili, grilled blood cockles, grilled shrimp satay, grilled snail with green pepper and rooster beer tower is a suitable suggestion. Address : Nguyen Thi Minh Khai, District 1 Price: 50,000-899,000 VND Opening hours of: 16h-1h The spicy and sour dishes with cool drinks awaken the taste of diners. Photo: Hukha.Foodaholic. Diners commented: Lanwiththi: “The restaurant plays the music, creating an interesting atmosphere. Our group was impressed with the bamboo chicken stewed with mushrooms, carrots in the pumpkin. The broth is fatty but the meat is a bit chewy. So you need to order first. Salmon with passion fruit sauce or strange herring salad. Particularly the shrimp with Thai sauce is a bit small “. Hukha.Foodaholic: “A striking space with dim lights to help you keep beautiful photos. The” addicted beef “is cut in pomegranate style, covered with sesame seeds and rich in a rich sauce. Crispy, spicy and mild mustard, stir-fried seafood noodles and fried chicken eggs have relatively large portions, but the taste is too strong. consider”. Compact & Light – Food & Beer The shop attracts young people because of its open space, suitable for large groups of people. At the night party of the bustling Saigon, you can choose to sip beef ribs mixed with young mango toad, Thai-style squid salad, beef or grilled ribs … Many seafood dishes are attractive variations such as fried nail snails. garlic, salted snail, grilled oyster with cheese and onion oil … are also worth a try. The party will be even more complete because the shop also serves many delicious beer flavors. Address: Tu Xuong or Ngo Thoi Nhiem, District 3 Price: 65,000-555,000 VND Business hours: 11am-0h The menu is popular with young people because there are many dishes that capture the taste of beer. Photo: Gon.nhe.beer. Diners commented: La Bu: “The outside is quite bright, the inside has a more chill bar. The menu is varied, there are many combos for your group to choose. The seafood mushroom salad is attractive by the mushrooms are boiled and kept. Crispy, light seasoning, but I think it would be less tedious. Crispy chicken wings, blended with fatty cheese sauce. Fresh oyster combo includes recipes such as grilled cheese, grilled to any other or eaten raw with quail eggs and Thai sauce Most of the dishes enjoyed with beer are quite catchy “. Citastyfood: “Tu Xuong branch has an open space, right for a street pub for young people to enjoy their free time. Our group ordered a combo of tender tuna, soft and chewy beef, squid is quite thick, Seafood combo with mussel, octopus, and shrimp with Thai sauce stimulates the taste. In addition, you should try crispy dried squid taro with salt and craft beer “. Social Local – Beer N ‘Bite This rooftop restaurant gives you the opportunity to sip delicious food, enjoy a little taste of cool alcoholic drinks, view the city from above. The space is a bit luxurious and equally young and dynamic. Crispy squid, beef corn in fish sauce, five spices chicken cartilage or grilled pork ribs in the Northwest … are some of the dishes for you to mix with your friends. In addition, diners can also satisfy their hungry stomachs with fried rice, spaghetti, sausage and pork ribs with BBQ sauce, salad. Address: Nguyen Hue, District 1 Price: 50,000-600,000 VND Business hours: 10am-22h Enjoying food at a rooftop restaurant with a beautiful view is a great experience on the weekends. Photo: SocialLocalSg. Diners commented: Foodholicvn: “Northwest grilled pork ribs are stimulating the taste buds because of the thick and fragrant meat. Deep-fried egg fish, grilled squid cut into slices, salt and green pepper. Grilled cartilage and chicken cartilage with crispy lemon leaves, Seaweed salad stands out with strange caviar skin In the flavors of beer, I like the blueberry most because of the attractive acidity.The space here blends with the street sounds, suitable for friends to experience together”. Nghia Nhan Nguyen Dang: “On the occasion of the ceremony, I booked a table in advance to sit by the balcony, but when I arrived, the staff said that they had not received the information and they arranged for me to sit in the corner. The service is quite good, but the experience of the sitting position on a special occasion makes me not satisfied “. Must-try items if only 1 night in HCMC Joining the culinary tour in Ho Chi Minh City, foreign visitors are transported by motorbike to some famous spots and visit special local eateries.

Toad bread In addition to the bread rolls with elongated shape, you also have the opportunity to enjoy unique toad bread between Saigon. This sandwich style attracts diners by its round shape like a toad. The appearance of the cake is quite similar to that of a hamburger, but there are still the characteristics of Vietnamese bread such as the thick of the intestine, the overall stiffer than the hamburger. The inner filling is also familiar things like meat, rolls, pate, shredded chicken, butter, sweet and sour, vegetables, cucumber … Address: Tran Quoc Toan, District 3 and Nguyen Thai Son, Go Vap District Price: 18,000-20,000 VND / drive Business hours: 05h30-20h30 The loaf of bread has a round shape, full of stimulating taste. Photo: Quang Minh Chau Nguyen. Diners commented: Linh Ngoc: “This toad bread I ate since the price of about 13,000 / loaf, but the quality is much better than now. However, this is still a delicious treat. Huong Pham: “Round bread, not very big, but quite crunchy. The chicken tastes good, served with pickles, cucumbers, cilantro and a little chili sauce, but not too spicy. The packaging is nice and good. The printing is quite elaborate “. Animal bread In An Giang, a giant crocodile-shaped bread once received great attention from netizens. In Ho Chi Minh City, diners can also find to buy similar shaped bread with smaller size. In addition, you have the opportunity to choose many other unique animals such as octopus, toad, turtle … Address: Au Co, Tan Binh district Price: 20,000-25,000 VND / drive The bread is shaped like a fancy animal. Photo: Canquetsaigon. Diners commented: Nguyenduc264: “The crocodile loaf is quite large, suitable for groups of 3-4 people to enjoy. In my opinion, you should buy more food with bread to avoid boredom because if you do not eat it all it will be wasteful”. Canquetsaigon: “This bread is eaten hot and dipped with condensed milk is the best. The crust is slightly dry but the inside is soft.” Rolled rice paper 1 m Rolled rice paper rolls with topping include egg rolls, quail eggs, mango, peanuts, scallions, and laksa leaves, impressed by the length. When enjoying, the seller cuts each piece and covered with dried beef, fried garlic, peanuts, mayonnaise, chili sauce and sauce. Address: Truong Chinh, Tan Binh district Price: 25,000 VND / book Business hours: 6am-20h The rice paper rolls attracted by 1 m in length. Photo: Canquetsaigon. Diners commented: KiMi: “Rolled rice paper with quality filling. The sauce is not very attractive, if the shop makes sour tamarind sauce or rich dry beef dry dipping sauce, it will be better”. Bao Bao: “The rice paper is thick and flexible, so even though its size is quite long, it does not crack. This dish is served with tamarind sauce, sour taste, fat leopard and light sweet. A roll suitable for 2 people.” Animal-shaped dumplings The dumplings are made of flour, and the processor can be steamed, fried or grilled. In Ho Chi Minh City, dumplings are varied with many sizes and colors. Sandwich filling can also be traditional flavors including meat, vermicelli, quail eggs or fried chicken, bacon, char siu … In particular, the dumplings are shaped like animals giving diners a culinary experience. exciting. Address: Ms. County, District 10 Price: 12,000 VND / item Business hours: From 1pm The dumplings are shaped like pigs, chickens and porcupines with attractive colors. Photo: Foodboysg. Diners commented: Trung Quan: “The shop is on the sidewalk, the space is quite limited but the seller is friendly. Hedgehog shaped dumplings filled with caffeinated eggs and minions filled with salted eggs. eat”. Thi Thi: “The dumplings are filled with melted aromatherapy or caffeinated shells. You should try drinking lipton tea with ice, and you will enjoy the full flavor.” Must-try items if only 1 night in HCMC Joining the culinary tour in Ho Chi Minh City, foreign visitors are transported by motorbike to some famous spots and visit special local eateries.

Da Lat (Lam Dong) is famous for the folk specialties of the highlands such as hill chicken, green rice, beef hot pot … Not many restaurants and restaurants in the mountain town serve seafood. If you are a fan of sea cuisine, you can save the following addresses. 1. Oyster Bistro With a variety of seafood menu, the restaurant is loved by the gourmet association in Da Lat. In addition to the menu specializing in oysters, the restaurant also serves a variety of seafood such as oysters, squid, octopus, shrimp, crab … Most dishes are grilled, porridge, fried rice or hot pot … Oysters are not to be missed when coming to the restaurant. Oysters are processed in many ways such as grilled cheese, onion fat, tamarind sauce, fried fish sauce, made salad, scooped rice paper, rolled flour … Festive grilled oyster with 7 flavors, 165,000 VND, is a suggestion for diners who want to try many styles at the same time. Evaluate: Trang Tran: “Location is a bit difficult to find. Fresh oysters. Friendly staff”. Jenny Lam: “Good oyster porridge, but left quite a lot of pepper”. Ngo Duy Dung: “Affordable price, fast food. The shop has private space”. Nhat Ha: “Service is too boring. I ordered food for 1 hour without food”. 2. Seafood Yen Located in the city center, the restaurant serves basic seafood dishes in a popular style, suitable for families or groups of friends. The restaurant has a fresh seafood tank for diners to choose from such as tiger prawns, clams, cockles, tomato snails, nail snails, nhum … In addition to seafood, here you can sip fried chicken feet with fish sauce, fish balls, pork scapes, quail, fried corn … Evaluate: Trang Ha: “I especially like snails fried with garlic. My oyster dish 20 tastes not very impressive. The shop is spacious, the day I was away, the stuff was fast. The price was quite affordable.” Lngthth: “The owner is cute and enthusiastic. The space is a bit small”. Duyen Huynh: “The shop is mainly local, little-known tourists. I ordered 5 dishes with the price of 30,000 VND, and the quality is evenly delicious”. Zkcuong: “Snails are many types, processed into Saigon style is quite satisfying”. 3. Exotic Seafood Noodles This is the only address in Da Lat specializing in seafood noodle dishes. A portion of 60,000 includes vermicelli, a variety of seafood such as clams, fish and crayfish, and a rich and spicy broth. In addition, you can enjoy a variety of noodle dishes such as fish vermicelli, vermicelli or seafood multi-cake. Other seafood dishes such as Ca Mau crab meat, crab, baby lobster are served with prices from 100,000 to 180,000 VND. Evaluate: Sy Hoang: “Nice restaurant. Delicious rice noodles, fresh seafood, affordable price. Eat at the place or bring back is fine”. Vu An: “The owner is cute, gives enthusiastic advice. The view is quite beautiful”. Thu Ngoc: “It is cold to eat a bowl of hot vermicelli. The broth is rich, served with fresh Dalat vegetables”. Sang Nghiem: “Due to making fresh food, the processing time is a bit long. The shop should prepare some dishes”. 4. Bich Cau Seafood 3 The menu of all kinds of snails, crabs, crabs, squid, octopus, surface, shrimp … Diners can choose seafood in the fresh tank, then thanks to the kitchen processing into many types such as boiling, steaming beer lemongrass. , stir-fried with vegetables, stir-fried with tamarind and cooked hot pot. In addition to seafood, dishes such as grilled chicken with salt and chili, grilled goat, and beef salad … also attract diners. The bar space is large and crowded with staff, and can book parties for meetings, celebrations, birthdays, company programs … Evaluate: Anh Vuong: “The space is polite, the staff know how to take care of the customers. The food is not too delicious but fresh”. Maxmara Nguyen: “Cheap seafood, there is a promotion every day. The day I went to eat grouper, there was a 30% discount. A cheap and delicious seafood dinner is less than 400,000 VND”. Lam Nguyen Viet: “Fresh food should be baked very well. The sauce is not excellent”. 5. Seafood Can Cake – Nguyen Van Troi The shop has an area not too large, simple space. Unlike many places in Da Lat that sell canary cake or quail eggs, the restaurant brings a new seafood taste for diners to experience. One piece of cake can be mixed 6 pieces, 40,000 VND, including squid, shrimp, chicken eggs, quail eggs. You can order canned squid cake or shrimp separately, with the price of 35,000 VND. Supermarkets cost 5,000 VND. Evaluate: Thanhngoc91: “The restaurant is small, quiet, clean. The couple is cute and gentle. When there are customers, she starts to pour cakes, not before like many other shops. Fresh seafood, bold sauce, after eating, hot ginger tea helps to quickly pepper. Phuong Trinh Nguyen: “Eating at a restaurant does not have to wait as long as other places”. People of Bich Chuong: “Although seafood is frozen, it is fine to eat. The cozy atmosphere is like eating at home”. Cheri LiNg: “Shrimp eat well, squid is a bit fishy”.

mini Bao is gaining attention from the culinary community.

Mini Bao’s menu possesses a variety of dishes, using many different ingredients and cooking methods. Diners can enjoy dumplings ranging from sweet, savory dumplings to vegetarian dumplings, in addition to dimsum, sticky rice, bread, and hamburgers …

mini Bao offers customers many choices such as buns, golden cakes, green tea cakes, pumpkin cakes …

In particular, the menu also has the appearance of the famous Taiwanese sandwiches (China), one of the dishes to try at mini Bao. Offering a new taste, the sandwiches that provide a lot of energy for a day of work, study, are the right choice for the breakfast of the whole family.

Dumplings with 8 eggs, one of the dishes that are uniquely prepared at mini Bao. The cake has 7 quail eggs and one salted egg, covered with thick, smooth and spongy crust.

In addition to the cakes that provide many calories, mini Bao also offers attractive dishes to the online community: Bamboo charcoal dumplings with soft and smooth crust, smelling of grilled bamboo charcoal, has a good detoxification effect for health; Golden cake with salted egg, milk egg blend and melt every time you enjoy.

mini BAO serves a variety of dishes to help diners have many choices.

Operating on the criterion of “mini store, maxi quality”, mini Bao has quickly hit 10 stores in Ho Chi Minh City and neighboring provinces. This is an unexpected number of the board of directors, and is also an optimistic signal for the development of mini Bao in the near future.

Address of the store: mini Bao

Fanpage: mini Bao

Email: info@minibao.vn

https://www.facebook.com/minibao.vn