With the news of the return to the Ready-to-wear line after 6 years to focus exclusively on Haute Couture and Jean Paul Gaultier’s fragrances, fashionistas around the world have been immersed in naval designs. generously stood still waiting for the release of their new collection. Following the era of founder Jean Paul Gaultier, this fashion house collaborated with 5 famous designers including Palomo Spain, Nicola Lecourt Mansion, Marvin M’Toumo, Ottolinger and Alan Crocetti to create the Ready-to-wear collection. titled “Les Marins”, which was released online on May 28. With designer Ottolinger, the fashion house’s famous horizontal stripe pattern on shirts, long skirts become softer when twisted. Meanwhile, Alejandro Gómez Palomo’s designs at Jean Paul Gaultier are bolder when playing with denim. On the other hand, designer Alan Crocetti transformed Gaultier’s famous cone-bra shirt to become more mysterious with expensive accessories. Designer Marvin M’Toumo’s creations bring both ocean and marine inspiration, both sexy and unique to the outfit. Finally, the image of the navy in the vision of designer Nicola Lecourt Mansion is not only liberal, strong, but also extremely seductive, expressed through the iconic fashion items of the Jean Paul Gaultier brand. Let’s admire the ready-to-wear sets inspired by the navy in the “Les Marins” collection by Jean Paul Gaultier brand. Below is the launch video of Jean Paul Gaultier’s “Les Marin” collection featuring supermodels Bella Hadid, Omar Sessay and Qaher Harhash. Posts: To Hoang Bao

The elegant, graceful lines of Dior’s iconic bag designs are reinterpreted in a series of micro-sized bags due out this June. With bags of new sizes, fashionistas will have the opportunity to discover their beauty with a new and different perspective. New micro-sized Lady Dior bag Besides the classic Lady Dior handbag design, people will admire Dior Caro, Saddle and 30 Montaigne with a different, bolder and more contemporary feel. The trend of micro-micro handbags has been “promoted” by many fashionistas in the world over the past time, and fashion houses can’t turn a blind eye. New micro-sized Dior Saddle bag The main colors of the micro bag designs include black, red, and latte (milk brown) with a soft, fresh color palette in tune with the Dior Rose de Vents jewelry set and sky blue and mint green. , tundra green. These are the colors in founder Christian Dior’s favorite palette. More specifically, there are two micro-sized Lady Dior and Dior Caro bags with heart-shaped variations in cannage quilted seams that are the heritage of Dior fashion house. At the same time, feminine girls will find it hard to resist the delicate pearl-embroidered micro-sized Lady Dior bag. The colors of the Lady Dior line of micro bags Two special versions of Lady Dior in micro size Easy to match with your outfit for the whole day, these pretty accessories are also in sync with a range of other accessories from Dior, creating unique accents for the outfit. Let’s countdown to the day these beautiful super products are released this June! Dior Caro bag micro Bag of 30 Montaigne micro Dior Saddle bag micro Perform: Tuan Anh

“Long-legged dancer” or imitation dried dish is a famous specialty of the West. (Illustration) Dried imitation after processing is a delicious dish that “drinkers” cannot ignore. (Illustration) To get that “famous” dry dish, people have to wade through the vast fields every night. After catching the frogs, they will peel off the skin, wash them with clean water, marinate them with spices, and then dry them. Dried imitations in the right style, high quality must be marinated with chili, pepper, salt and other spices to absorb evenly before drying. The rice frogs with small size will be more delicious than other types of frogs. Imitation meat after marinating spices is brought to dry. (Illustration) When dried, the clones are only with fingers, on average 4kg of fresh clones will produce 1kg of dried clones and sell for about 300,000 VND on weekdays, and on holidays can be up to more than 500,000 VND / 1kg. When traveling to the West, you can go to the village of dried imitations in Vinh Ha hamlet (Vinh Trung commune, Tinh Bien district, An Giang province) to be able to buy delicious dishes in the right way. Western dried imitations are favored by people with beautiful names such as “long-legged dancers”, “giant beautiful women” … perhaps because this dish brings an unforgettable taste, like a girl beautiful makes it hard to ignore when looking at. Dried imitations are called with many beautiful names such as “long-legged dancer”, “giant beauty queen”,… (Illustration image) Dried imitations can be processed into many other delicious dishes such as grilled dried frogs on a charcoal stove, deep-fried, fried in garlic butter or more sophisticated than “long-legged dancers” fried with fish sauce. Dried imitation fish sauce. (Illustration) In the West, popular and easy to make is a fried imitation with garlic butter. Just add a little oil in a hot pan, fry for about 15 minutes on low heat, when it’s almost cooked, add garlic butter and you get a delicious dry garlic plate. Bite a piece of dried imitation, feel the toughness, crunchiness of the frog, the spicy and aromatic taste of garlic and chili, accompanied by the sweet and sour taste of fish sauce. So simple, but this dish gives visitors an unforgettable aftertaste of the quintessence of Western cuisine.

Mango pickled in sugar This snack is very popular with women because of its attractive sweet and sour taste. In addition, this dish is also a healthy snack option, which does not make you fat but also provides many vitamins. Mango pickled sugar is usually made from raw mango, soaked with sugar, little salt and sometimes a little chili to enhance the taste. A jar of mango soaked in sugar can be preserved for a very long time, so you can store it in the refrigerator to eat gradually. Mango soaked in sugar has an attractive sweet and sour taste. (Illustration) This dish can be canned for long-term preservation. (Illustration) Cake mix It can be said that mixed rice paper is the most famous snack in Saigon. Although mango is not the main character, but without this important ingredient, mixed rice paper is no longer “addictive” so much. The sweet and sour taste is unbelievably harmonious with the tongue-slicing spicy taste of satay and the salty taste of shrimp salt. Just add a few toppings such as beef jerky, quail eggs, roasted peanuts and sprinkle with herbs, and you have a delicious dish for an afternoon meal. Raw mango is an indispensable ingredient in mixed rice paper. (Illustration) The sour taste of mango helps to balance the tongue-tearing spicy taste of satay. (Illustration) Mango salad Salad is a common word to refer to mixed dishes with the participation of southern fruits and wild vegetables, and most salads have more or less the presence of mango, such as dried beef mango salad, mango salad with pig ears, mango salad with shrimp and meat… Usually Saigon people eat mango salad as an appetizer at parties. However, because the nature of the mango salad is also “light”, many people have turned it into a street snack. Just remove the sophisticated boiled meat, instead, dry beef and fried garlic, add a little onion fat and you’re done. From a party dish to a street food, mango salad still makes many people drool every time they remember it. (Illustration) Mango salad is often served with dried beef, dried shrimp,… (Illustrated photo) Mango shake In fact, in terms of “essence”, mango shakes taste no different from other mango dips and mixes, but “old bottles of new wine”, in addition to required spices such as chili salt, Tay Ninh salt, many sellers Also mix a little satay, shrimp paste, onion fat or fried garlic. In addition, the shaking helps the mango to absorb more spices. Depending on the taste, some people like raw mango shakes, others like medium ripe and there is no shortage of people who like to eat fully ripe mangoes. Up to now, although the “mango shake fever” has somewhat subsided, this dish still persists in taking root in Saigon thanks to an extremely stable number of diners. Mango shake used to cause fever for a long time. (Illustration) This is still a snack that is loved by young people. (Illustration) Raw mango with sugar sauce, fish sauce, chili salt… Mango itself is already an attractive dish loved by Saigon people, so there is no need to be too fussy, mango can be combined with any spice. However, the most popular ones are chili salt, Tay Ninh salt, fish sauce mixed with sugar, etc. Raw mango has always been a favorite snack, especially with “union friends”. The position of live mango in the world of junk food can be said to be sustainable over the years, going from the generation of grandmothers and mothers to the current generation of schoolgirls. This snack appears on most fruit carts standing in front of schools or offices… And usually these carts have at least 2-3 types of sauces and condiments. different for you to choose. Raw mango dipping sauce. (Illustration) Raw mango dipped in Tay Ninh salt. (Illustration)

Prestige X was born by combining inspiration from the company’s first headphone prototype (SR80) and first metal headset model (SR325). The design of the headset is completed in an open form with a completely new Brooklyn paint, making it more impressive even though the e-Series (2014) was once a very successful design. Prestige X is for entry-level players, the names of these headphones are also easy to remember and distinguish: SR60x, SR80x, SR125x and SR325x. Adding an “x” element to the back of the product’s name is also a way of reminding the company of the values ​​​​that previous headsets have created for users. What’s more, it’s a price that’s completely accessible to everyone. In terms of upgrades, the Grado Prestige X Series uses a 4th generation driver with new magnets to improve audio performance. The voice-coil and diaphragm have both been redesigned to reduce travel distortion. The results show that the Grado Prestige X Series has better dynamics. In addition, users can use the headset directly with a variety of mobile devices without the need to pair an additional amp. Besides upgrading the driver system, Grado also replaced the conductors with super annealed copper with 8 cores for SR125x, SR225x, SR325x models and 4 core transformers for SR60x and SR80x. In the end, the overall exterior design is not much different from the old version. However, the materials made from the headband to the earpads have all been upgraded to create comfort for the user. All but the SR325x retain the leather headband wrap covered in animal-friendly synthetic protein material. Grado has updated the Prestige X Series line to the market with the reference price: SR60x – £109.95 (about 3.6 million VND)
SR80x – £129.95 (about 4.2 million VND)
SR125x – £189.95 (about 6.2 million VND)
SR225x – £249.95 (about 8.1 million VND)
SR325x – £329.95 (about 10.8 million VND)

Illustration. Referring to Nam Dinh without mentioning banh xiu pao is indeed a huge omission. It is known that banh xiao originated from the Chinese people. Xiu Pao is a cake with a thin crust like a baked mooncake, but softer and more fragrant. The filling includes char siu meat, eggs, flour, a little bit of pork fat and some typical spices of Nam Dinh people. From the outside of this cake, you might mistake it for a fried dumpling, but it’s not. After being fried in hot oil, each piece of hot banh xiao is crispy in the mouth, the aroma of the cake mixed with the aroma of meat makes it difficult for visitors to resist. Nam Dinh beef noodle soup Nam Dinh beef noodle soup has become a famous brand throughout the country, wherever one goes, one can see a pho restaurant with the famous Nam Dinh beef noodle brand. If Hanoi beef noodle soup is attractive because of the full look of ingredients, Nam Dinh beef noodle soup is attractive by the way it is processed with pho broth and beef. Talking about the heirloom recipe for Nam Dinh beef noodle soup, there is no universal recipe, because beef noodle soup here is cooked according to each family’s own recipe but is very attractive to visitors, “easy to get addicted to”. “. In most of Nam Dinh, people make pho and pho broth according to the traditional recipe, the noodles are soft, the pho broth is sweet and bone-flavored, and each piece of beef is fresh and not chewy. All blend together to form an extremely attractive and wonderful traditional pho flavor. Nam Dinh beef noodle soup makes visitors want to eat again but do not want to return. Little sticky rice Come to Nam Dinh, definitely enjoy a bowl of sticky rice at Hang Sat, this place is known as the best sticky rice restaurant in Nam Dinh. Sticky rice consists of white sticky rice served with char siu meat. The sticky rice here is extremely delicious with fluffy, bouncy sticky rice seeds, the meat is braised soft to melting plus the gravy is extremely rich. The fragrant plasticity of glutinous rice, the sweet flesh of sausages and char siu meat plus the spicy and rich taste of the sauce will make diners almost want to rub the delicious taste. Candy Doi It seems that candies are sold all over the North, but few people know that this snack originated from Nam Dinh. People call this candied sausage probably because its appearance is easily associated with the dish that the North people love so much. The ingredients to make this candy include: peanuts, sugar, malt, vanilla, but to make delicious sausage is not a simple thing. All thanks to the ingenuity and meticulousness of the candy maker. Longan Cake Longan cake is also one of the famous specialties of Nam Dinh that people often bring back as gifts. Hearing the name Banh Long, many people will think that this is a cake made from longan or longan fruit, but Longan cake is made from the famous yellow-flowered female rice of Nam Dinh. It looks easy to make, but in reality, making a delicious batch of cakes takes a lot of effort. From glutinous rice, chicken eggs, sugar and pork fat, through the skillful hands of the processor, round cakes, small and beautiful, like longan and golden in color.

Mr. Trong said that in this area, thunderstorms in the natural grasslands are divided into 2 types: thunderstorms and thunderstorms. Thunderstorms are larger than thunderstorms, but they hide very deep underground, so they are difficult to hunt. Therefore, thunderstorms hunt more. A thunderstorm has just been hunted After nearly a dozen rains at the beginning of the season, the field was covered with thin grass. Just a few steps, they easily found the cave. With their experience, these people immediately distinguish between cool caves (temporary shelter for thunderstorms) and extrusion caves (where thunderstorms are present). Less than 20 strokes of the pickaxe, tracing the nooks and crannies of the cave through a tree, Trong’s group found a swarm of incense. In less than a morning, Mr. Trong’s group hunted 40 greasy thunderstorms. “After many months of sheltering in a cave, at the beginning of the rainy season, thunderstorms begin to eat young grass, so they are fattest and easiest to catch. The sandy soil in their burrows is also softer thanks to the rain seeping down” – he Trong said. For a long time, thunderstorm has been considered a famous specialty of the sandy land of Binh Thuan because it can process many delicious dishes such as grilling, mixing vegetables or cooking pink melon soup. Thunderstorm meat, especially thunderstorms that live in sandy soil, are tough and fragrant when grilled with moderate charcoal. Currently, due to the trend of urbanization, natural specialties are less and less, so the movement of raising meat in rural areas of Binh Thuan is appearing to meet the needs of diners. The meat must be raised for about 1 year, with a weight of 3-4 heads/kg, usually sold for 600,000 – 700,000 VND. Natural thunderstorm weight is usually smaller, from 20-30 individuals/kg. Natural thunderstorm meat is better than farmed, so it is often kept by local people for food processing, rarely sold. COMPANY UNIT

Designer Alber Elbaz has just died at the age of 59, after suffering from COVID-19. Photo: theguardian.com The announcement of Richemont President – Mr. Johann Rupert stated: “I am extremely shocked and sad to hear that Alber has suddenly died”. Meanwhile, veteran fashion writer Suzy Menkes quoted Rupert’s Instagram post saying that the stylist Elbaz “left the world after a three-week struggle with COVID-19”. Elbaz passed away due to COVID-19 on April 24, but did not confirm reports that the designer was being treated at the American Hospital in Neuilly-sur-Seine, according to a spokeswoman for the Richemont Group. the suburbs of Paris (France). Designer Alber Elbaz, born 1961 in Morocco, is one of the most beloved figures in the fashion world. His talent is confirmed in 14 years working for the Lanvin brand (2001-2015) as a creative director. He has diligently restored the charm of the oldest French luxury fashion brand, by blowing bright colors into the classic Lavin designs. French President Emmanuel Macron praised designer Elbaz for “making France’s distinctive elegance shine around the world.” Meanwhile, Vogue (UK) magazine editor-in-chief Edward Enninful emphasized: “He He is one of the most creative, funniest men in fashion and has always been a pioneer in the industry. He is one of the most talented designers I’ve ever worked with – although he has always liked to call himself a ‘tailor’. At the end of October 2015, Elbaz left the Lavin fashion house and established partnerships with many other fashion houses, including the Swiss fashion group Richemont.

Phu Quoc seafood is delicious, nutritious, and cheap – only from 70,000 VND To fully enjoy the taste of Phu Quoc sea, there are 3 seafood dishes you must definitely not ignore: Ham Ninh crab, herring salad and sea nuggets. Ham Ninh fishing village along the coast of Phu Quoc is a “good land” of fresh and delicious seafood dishes, with soft prices, especially famous for the famous Ham Ninh crab dish. Thick, sweet and firm, crabs don’t need to be too big but are always fresh because they are caught during the day. This dish only needs to be processed as simple as steaming, boiling with salt, pepper or lemon or dropping together with a hot and sour hot pot served with green vegetables is enough to make diners “fall in love”. Fresh seafood in Ham Ninh is a “must try” dish of all visitors Along with Ham Ninh crab, the indispensable dish in every seafood party in Phu Quoc is herring salad. Raw herring will be cleaned, squeezed, then pre-made with fresh lemon juice, mixed with freshly grated coconut, sliced ​​shallots, onions to get a characteristic aroma. Herring salad is rolled with rice paper, raw vegetables, dipped with the most characteristic salty fish sauce and most delicious when enjoyed with Phu Quoc sim wine. An indispensable coastal specialty is sea nettle, also known as sea urchin, the most sought-after seafood dish in Phu Quoc’s culinary markets. Sea nettle is like the ginseng of the sea because of its nutritious effects that cannot be ignored for health. Sea nuggets can be split into two to bake fragrant onion fat, re-lemon with fatty sweetness or cook “revitalizing” porridge after a long trip. This delicious, nutritious and nutritious seafood trio in Phu Quoc do not have to go around the island to find but can be enjoyed right at Grand World, Phu Quoc United Center. Ham Ninh Seafood World Restaurant, located in the Shanghai neighborhood, brings the taste of the whole coastal fishing village and unique local processing to tourists. Possessing a diverse menu from crabs, fresh squid, fishes to Southern hot pot with prices from only VND 70,000 / dish, this is a delicious, delicious and cheap address that attracts top customers at Grand World. Many fresh seafood dishes, caught during the day at Grand World In addition, visitors will also experience the traditional seafood market Saigon Hub Market, a local flavor. With a scale of up to 2,000m2, located in the middle of Phu Quoc Grand World Night Market, Saigon Hub Market is like a miniature ocean, offering a wide selection of fresh seafood caught during the day. From squid, fish, crabs, fresh shrimp to the typical sea snails, snails are carefully selected and processed on the spot into premium dishes for customers. This is also a space for dinner and night drinking outdoors in the vibrant atmosphere typical of the traditional night market. Famous noodle dish “made in” Phu Quoc – 50,000 VND Right after seafood, vermicelli is a unique dish only available in Phu Quoc pearl island. Eating noodles is not only tasting the taste of the dish, but you are also enjoying and enjoying the simple and liberal life of the local people in each bowl. Derived from the story of a local restaurant specializing in serving long-distance seafarers to return with family, bun cha is a community dish, when each member “contributes” to create the meal was packed, warm. From the self-service culture, visitors from other regions are quickly conquered by this unique vermicelli shop when they have their own hands to create a “divine” sauce for their bowl. Vermicelli not only brings the taste of cuisine, but also the spice of coastal life Noodles are made from fresh rice, served with “toppings” coming from the sea such as fresh squid, fish balls, shrimp rolls to sweetened beef. Diners are spoiled for choice between the gentle, warm-hearted “Good Morning” combos, “Addictive” combo that blends all flavors in one. The secret of the people of Phu Quoc when enjoying vermicelli is a cold glass of sugarcane juice to balance with the characteristic warm spicy. Vermicelli has been spread into a local culture, but fishermen still do not forget the original brand of Bun ron Kien Xon to the latter’s Bun Quon Phu Quoc restaurants. Self-made dipping sauce has become a unique unique “culture” of the famous noodle dish With the desire to bring unique flavors to diners, Phu Quoc Vermicelli Vermicelli and Bun Ren Phu Quoc were present at Grand World with fully preserved flavors, experiences and prices. Walking along the Venice and Shanghai streets at Grand World, guests can choose a bowl of vermicelli for a full afternoon dinner. Phu Quoc silk beef and beer – 150,000 VND The generous, generous and cheerful people of the coastal people have permeated each dish and the culinary culture of the locality. In Phu Quoc, when the sun just sets, after hours of hard work, people gather at the drinking tables, although the tables and chairs are simple, but the joy is always full. Enjoying young beef with bottles of Bivina and Kien Giang beer in the cool air of the evening, the coastal area has become a lovely drinking feature of the islanders. Not only is the land of seafood, but Phu Quoc beef dish is more popular than the party table when it is easy to “push” stories of life and interesting people every day. Fresh, firm, sweet beef can be processed into all kinds of side dishes, from stir-fried silk beef with satay, stir-fried silk beef with pickled vegetables and grilled beef fragrant. It does not matter which dish you choose, the important thing is that the table is indispensable 1-2 bottles of cold local beer and open space to enjoy the sea breeze. The culture of “drinking like the Phu Quoc people” has been “upgraded” when combined with draft beer at Phu Quoc silk beef restaurant and German draft beer in Shanghai street, Grand World Phu Quoc. Whether domestic or international tourists, anyone can sit down and experience a “hybrid” dinner characterized by the sea of ​​the people of the pearl island. 20 Phu Quoc fried rice flavors at Nguyen Ky Fried Rice – VND 35,000-50,000 If you think fried rice is a national dish that can be eaten anywhere, Phu Quoc will surprise you when there is an heirloom fried rice restaurant that offers 20 different rice flavors on its menu. Nguyen Ky fried rice, which is an attractive address located in the central street of Duong Dong town, now has a branch at Grand World – for the first time bringing 20 “divine” fried rice. more with tourists. The simplest such as garlic egg fried rice, to coastal rice dishes like salty fish fried rice, fried seafood rice, crab fried rice to dozens of different creations for beef fried rice, Nguyen Ky fried rice is soon. became “the first rice” in Ngoc Island, serving families. Chou Chou peanuts – fragrant all the suitcase home – 35,000 VND Ending the “food tour” experience in Phu Quoc must be the divine snack of Chou Chou peanuts. From a simple dish, the creativity of the local chef has brought more than 30 different roasted peanuts, the “staggering” top dish of the fragrant snack on a street corner in Phu Quoc. From traditional flavors like coconut, black sesame, white sesame, spicy chili garlic to interesting variations from more “western” ingredients such as green tea, cheese …, Chou Chou peanuts have become a dish. indispensable in the tourist experience here. Chou Chou peanuts are fragrant in the nose at Phu Quoc Grand World Night Market Appeared at Phu Quoc Grand World Night Market, Chou Chou peanuts are packed into 3 packs with different sizes, with prices from only VND35,000, which is definitely indispensable in the luggage of gifts brought from Phu Quoc by four-way diners. Not only gathering famous Phu Quoc specialties, Grand World also brings together the quintessence of Vietnamese and other international cuisine, bringing a complete itinerary for visitors. There will be no more days to list restaurants, travel schedules “long,” or feel lost because of missing out on buying specialties and seafood from the sea, visitors can package “food. tour ”at Grand World, Phu Quoc United Center./.

“The children rejoiced Sitting listening to sing idle Hey little girl dream Would you like to eat the Rice Paper? Eating boxed rice paper, baguette is old. Now have to eat a whole plate like this to get a good coffee! “. Attractive offer? Photo: Rice paper rolls Photo: Rice paper roll The rice paper here is sold on a tray, with a full range of “variations”: Rice paper, baked rice paper, rice paper roll, mixed rice paper, … attractive and delicious, priced from only 10K. Sauces are also quite diverse with many flavoring sauces attached. Eating while inhaling because of the spicy, “bao coffee”! Here converge all kinds of rice paper from the South to the Central region such as Long An mixed rice paper, Tay Nguyen rice paper, Da Lat baked rice paper, Da Nang paté sandwich … If you go in a large group Boldly call a mixed tray, spoiled for chewing a variety of things in the world. Just a tray of rice paper and the association of eight is guaranteed to have fun. Photo: Rice paper rolls You can shop décor In a minimalistic style, close to the wall is painted bright yellow to brighten the space. The shop uses completely banana leaf lined bamboo underneath to hold rice paper instead of using paper boxes or plastic bags, very trendy ! The typical menu of Western teenagers at the store At that time Photo: Back then The restaurant has a bit of nostalgia as the name “Back then”, because when you come here, you will feel like returning to Can Tho in the 90s. The space is designed in a unique style of the roofs. Ancient West with simple, rustic wooden furniture, bringing a feeling of closeness to anyone who visits. Photo: Back then Photo: Back then The shop has all kinds of snacks, full of specialties of Western teenagers. If you only crave some dishes that play with the belly button, you can order spicy silkworm cake, silkworm cake, filter cake, pineapple leaf cake, banana cake. If you crave a meal full of cracks, you can order a full plate with fried copper shrimp, papaya salad, spring roll or country hot pot, memorable country rice dishes. Good drink healthy with latex Trom, sugar cane, bean ice, lotus milk, corn milk … The front of the shop is also an “expensive” and quality virtual living corner vintage style . Don’t miss out!

For decades, Ngau’s famous sticky rice cake (also known as amnesty) and the famous beetroot cake of Mr. Ngau’s family have become familiar snacks for people in the area. “Soft smooth, soft rice cake”, “fragrant sticky sticky rice, rich rice bran” are the compliments that customers often give to this restaurant. “People often tell me that we went to eat around Cholon and still couldn’t find a shop that had better cakes and sticky rice than my house made. After hearing that, I am glad that because of that, I sold out every few hours every day, so it has been like this for decades ”, Mr. Ngau added bread on the shelf while boasting. Zing . Mr. Ngau – owner of a famous bakery and rice cake shop in District 6 (Ho Chi Minh City). Cantonese delicacies at affordable prices Mr. Ngoi’s real name is Luong Tu, but not everyone knows it because everyone is used to calling him “uncle Ngầu”. “Sometimes people call ‘Cool Uncle’, ‘Cool old man’ is too familiar, I personally like to address this name because it is good,” the shop owner said happily. Xoi Xai Bao, radish flour cake is a dish associated with Chinese families, especially Cantonese (China). From the desire to do something of their own, he and his wife decided to sell the family’s traditional and familiar dishes. At first, Mr. and Mrs. Ngau got up early every day to prepare ingredients and open the goods in the morning. Later, when he was older, his health somewhat decreased, he and his wife switched to selling from noon to have enough time to steam the cakes and cook sticky rice. The famous radish and sticky rice cake with the famous newspaper of Mr. Ngau’s family. Talk with Zing , the boss said, it takes a lot of effort to steam a slice of delicious radish flour. It is necessary to choose standard rice flour, delicious dry shrimp, not crumbs, especially white radish must be chosen carefully to not be bitter. Soy sauce is cooked together according to a separate recipe, divided into small bags for convenience when selling. The highlight of the sticky rice dish is chopped salted radish, so the preparation process is equally elaborate. “All the main stages are done by my grandmother, I just clean and sell. She is skillful and careful, so that we always ensure the quality of the food “, Mr. Ngau shared. Over the years, Mr. Ngau and his wife have borrowed premises from relatives for sale. The shop sells mainly to bring home, so the layout is quite simple: outside, there is a cake cabinet, inside there is a small table and some chairs to serve people who want to eat on the spot. At around 13:00, his wife brought two new cakes. Mr. Ngầu started to cut the cake, slowly but neatly worked, rolled up the straight lines to divide the cake into diamond-shaped pieces. Ivory white cake, topped with chopped radish, minced meat and dried shrimp. Mr. Ngầu is always meticulous in the way of cutting and arranging the cake so that it is beautiful. After cutting in half, he arranged each piece in turn to be arranged on a glass cabinet to look as beautiful as possible because “customers first ‘eat’ with their eyes, they will enjoy more neatly arranged.” After finishing arranging the cakes, he divided the sticky rice into the bags for convenient sale for customers to take away. The price for each piece of cake is 12,000 VND, sticky rice on the spot costs 10,000 VND / plate, each box brings twice the amount of food, so he sells 20,000 VND. Food is associated with many generations Many people living in Cholon have boasted of being the guts of this restaurant for many years. “I was fed by my grandmother when a piece of cake cost 5,000 VND. Up to now, the price is a bit higher but the taste is still the same. I sell at noon, so it’s a bit difficult to buy because I’m busy working, so I invite my lover over here on weekends because they both love to eat bread dough ”, Phuong Linh (24 years old, a real estate businessman) said. Buying 10 pieces of cake and 5 servings of sticky rice once, Mrs. Cam Le (48 years old), a patrons of the restaurant for many years, excitedly said: “The children loved to eat Mr. Ngau’s dough cake, although many places sell it still asking mom to come here to buy It’s not a compliment, it’s hard to find a place that the whole family is very satisfied! “. Customers come to buy ready to wait for the new cakes to come out. “I am not Chinese, but my parents taught me how to eat Chinese food since I was a child, and my family lived in Cholon area, so the delicious restaurants I know by heart. Mr. Ngau’s radish cake biscuits are very flattering and flattering, especially he also sells taro radish cake, loves it very much! ”, My Han (20 years old, 3rd year student of University of Economics, City .HCM) humorous story. “I always ‘lure’ my grandparents to give them a job so that later on I can do my own business because every day I have to stop by to buy ‘money’,” she added. When asked about plans to trade and care for the elderly in the future, Mr. Ngau said he also wanted to transfer the profession to his children, but most of his children were married and moved to overseas. “When we are old, we do not pay much attention to interest, mainly want to work on our own, meet and chat with guests every day. That is why many restaurants want to order a large quantity separately that I do not receive. “If I sell more days, I am happy that day. Over the past few decades, maintaining the restaurant and making Chinese cuisine more popular is what my wife and I are proud of ”, shared Mr. Ngau. Mr. Ngau’s restaurant is located at the intersection of Pham Phu Thu – Pham Van Chi (District 6).

Nga Nam Floating Market is an attractive destination attracting tourists to visit, buy and sell. Located in the southwest of Soc Trang province, Nga Nam town, the waterway gateway to the two provinces of Bac Lieu and Ca Mau, at the same time as the intersection of the five river branches, is gradually becoming an attractive new destination. tourists. People in the southwestern region always advise, come here, do not forget to buy snakehead fish sauce, anabas fish sauce with the famous folk flavor: “Fish sauce with minced meat duck seeds / Thuong Sao flavor of Nga Nam”. Nga Nam town is 60 km far from Soc Trang city, 80 km from Can Tho city along National Highway 1A, the East borders on My Tu district and Thanh Tri district (Soc Trang province); the North borders Long My town and Long My district (Hau Giang province); the West borders Hong Dan district (Bac Lieu province); the South borders Phuoc Long district (Bac Lieu province). While the tourism and service industry brings many socio-economic changes to neighboring localities, Nga Nam is somewhat quieter. The natural landscape in Nga Nam is not really outstanding compared to many other localities in the Mekong Delta but still has the advantage of pure nature, not affected by commercial and industrial activities. . In addition, the locality also owns a variety of cultural resources of three ethnic groups: Kinh, Hoa and Khmer Nam Bo, with architectural works: pagodas, churches, temples, historic sites … forming groups of potential sightseeing and tourism. In addition, Nga Nam town owns a convenient waterway and road network that can connect rural residential areas with the central area, as well as with other provinces. Notably, this is the gateway for tourists to connect the tour to the western provinces: Bac Lieu, Ca Mau, Kien Giang, Hau Giang. With favorable natural conditions, in recent years, Nga Nam town has had significant changes in socio-economic development. The limited tourism service economy is also seeing positive changes. The World Bread Organization and Action on Poverty (AOP) in Vietnam, the Consultative Institute for Rural and Mountainous Socio-Economic Development (CISDOMA) have conducted research to assess the CBT potentials in Nga Nam aims to identify opportunities to build new business models to help local people increase their income, preserve traditional cultural values, protect the landscape and environment, and gradually adapt and limit climate change impacts. According to project experts, Nga Nam has great potential for developing community ecotourism. Firstly, Nga Nam floating market is the most potential tourist destination. The market has been around for a long time, located at the intersection of five rivers: north to Phung Hiep, east to Thanh Tri, south to Phuoc Long (Bac Lieu province), west to Long My town ( Hau Giang province), the remaining branches go to Vinh Quoi commune, Nga Nam town. The market starts to meet around 3am and is busiest at 5am to 6am, lessens around 8am and ends in the morning. The whole scene of the market is like a vivid, multi-colored picture from vegetables and fruits to the image of the gentle rustic bra in the middle of the river. The sound of the paddle splashing the water, the call to buy goods on the canoe, the interest shell, the five-leaf, three-leaf canoe up and down… creates a very joyous scene. Helping the easy transmission of information between sellers and buyers, “crooked” trees are an effective means of this type of floating market. The “koi” tree is made of old bamboo, about 5 m high, with a sharp beveled angle for plugging and pliers when it is parked, the top is punched with holes to skew the rope, hang goods. From a distance, looking at the “crooked” trees, customers can find out what kind of goods to buy. Currently, due to the increasingly perfect road traffic system, some traders have turned to the form of onshore markets. However, the floating market is still operating quite bustling, still retaining the characteristic spirit of the southwestern floating market, which is a Soc Trang tourist destination that cannot be ignored. About 5 km from the town center is Tan Long stork garden in Tan Binh hamlet, Long Binh commune. The stork garden owned by the family of Mr. Huynh Van Muoi was formed decades ago, covering an area of ​​about 1.5 hectares with thousands of storks gathered every afternoon. This is also the locality with six ranked monuments, of which two monuments are nationally ranked: Ba My Dong Temple (Vinh Quoi commune) and the Victory site of Nga Nam area (ward 1); four relics are ranked at provincial level: Thanh That Minh Tien (My Tay A Hamlet, My Quoi Commune); Thanh Tri District Party Committee Base Area – Nga Nam (My Quoi Commune); O Chum Pagoda (Vinh Quoi Commune) and Victory Fortress Nga Nam (Ward 1). O Chum Pagoda is a typical relic of the Khmer Southern people, has a large campus and the location is also very convenient to access by both river and road. Currently, with the support of the local government, the socialization movement and the abbot’s devotion, many work items, the temple’s space is built and renovated. The pagoda is also a place to preserve and keep two ngo boats, the symbolic means of Nga Nam town to compete in the famous boat racing festival in Soc Trang and the Mekong Delta provinces. Coming to Nga Nam, tourists can visit the raw material area and the production of custard-apple tea, visit the orchard, experience knitting water hyacinths, cycle along the canals through the hamlets. Vinh Quoi commune, My Quoi commune and along the Phung Hiep Quan Highway, the amateurs’ song … In recent years, domestic and foreign tourists love to join the local people to participate in experiential activities such as collecting fruits, fighting catching fish, slapping fish, gardening, making beef cake, bean flour cake, banana cake … Regarding accommodation establishments, there is currently a two-star hotel with the number of 30 rooms; 14 accommodation establishments with 157 rooms are eligible to serve tourists. A tourist boat terminal is being invested and is about to put into operation and use, a private tourism company is operating. However, according to the leader of the Soc Trang tourism industry, besides its advantages, Nga Nam town is facing many difficulties when implementing community tourism. In addition to the basic difficulty that the tourism management team is inexperienced, the awareness of the community’s tourism is almost absent. This is the cause of spontaneous development of tourism, ineffective or wasteful investment, and the quality cannot meet the needs of visitors without good control and guidance. Besides, the issue of environmental protection in the locality has not been focused, people are littering in the floating market area, attractions, and gardens. At the historical and cultural sites, there are not many guides who are knowledgeable about culture and history to guide visitors. The handicraft households work infrequently, unevenly distributed, it is necessary to have a mechanism and train the people to welcome and guide visitors to participate in the experience. In addition, it is necessary to synchronously invest, improve the quality of the system of passenger boats, train tourists’ safety skills, and have a support mechanism for private businesses to boldly invest in the field. tourist transportation such as river ships, electric cars, trailers … Community based tourism is a type that does not require too much investment, but for a difficult locality like Nga Nam, it is very necessary to take advantage of and take advantage of capital. Sources of capital can come from state agencies, non-governmental organizations, investors, travel agencies and the source of socialization in the population. However, as project developers say, the most important factor is still the people. In addition to essential tourism operations such as cleaning the environment of landscapes, houses, welcoming guests, cooking, guiding tours … it is necessary to promote cultural advantages, restore traditional dances, singing, music. In the residential community, forming core groups in the community, creating favorable conditions and encouraging families with members to participate in learning, training tourism management, actively promoting tourism according to new trends, appropriate to the rapidly developing technology context.

Twilight is the ideal harvest time for Grasse lilies, one of the key scents for J’adore Eau de Parfum Infinissime. Dior meticulously during each harvest to ensure that it preserves the rich, unique scent of this rare flower.

In the first note, Cantifolia rose blends with Sambac jasmine, with a hint of reddish orange, creating a sensual and magnificent scent. When the fragrance layer changes, the passionate orchid flower on Comoros Island – a symbol of femininity, and the lilies of Grasse complete the unique and charming bouquet. The last special element is sandalwood, emphasizing femininity and subtle creamy wood smell, besides acting as a perfect “dance partner” of the lily.

With a traditional gourd-style bottle representing Dior J’adore’s woman’s body, J’adore Eau De Parfum Infinissime is adorned with loose circles at the neck of the bottle. luxurious and classic beauty but no less modern.

Currently this perfume has two versions 50ml and 100ml, suitable for each different needs of use.

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Many researchers believe that the history of Hanoi pho is more or less related to the Co family in Nam Dinh with the famous beef noodle specialty. However, in the process of integration, acculturation and intercultural integration, besides the similarities, Hanoi beef noodle soup and Nam Dinh beef noodle soup are still different. Nam Dinh beef noodle soup is attractive thanks to the thin, soft, chewy noodle cake and the way to prepare the rich, rich broth. Nam Dinh beef noodle soup is delicious thanks to bone broth, spices, pepper, cinnamon, anise, cloves, cilantro, cardamom … and fresh, carefully selected beef.

Vietnamese noodle soup into the South

Unlike vermicelli in other places, Nam Pho is big, round like chopsticks, white, soft and firm. The broth of the noodle dish is made similarly to the crab vermicelli. Vermicelli is eaten in combination with vegetables such as spinach, cabbage, oregano, perilla, coriander, basil, cilantro, raw bean sprouts … for a cool taste, nutritional balance.

Noodles sung.

Noodles sung

Bun sung is a familiar dish of Nam Dinh people. After picking and washing them, they put figs in separate bowls. Wherever customers eat, they can add spices, salt, chili, vinegar and enjoy with noodles. The broth of the vermicelli dish has a sweet, bold, sweet taste of the crab combined with the greasy taste of the fat, the acrid taste of the fig, becoming a very unique and attractive dish.

Nem holds Giao Thuy

Giao Thuy Nem is one of the famous specialties of Nam Dinh. To make spring rolls, one has to choose meat very carefully. The meat to make spring rolls must be delicious butt meat. After being boiled, the meat is thinly sliced, large, and then the knife is gradually softened. The cuticles are cleaned, boiled through boiling water and then sliced ​​into fine fibers. Next, mix the meat, skin with pure fish sauce, crushed garlic, pasta and hearth together, sprinkle a little more sliced ​​lemon leaves, then hold it into balls, wrap with polyscias fruticosa leaves, fig leaves and wrap. with the outer layer of banana leaves. When eating, diners “pick up” spring rolls into pieces and roll together with guillotine leaves, dipping with pure fish sauce mixed with garlic, chili to fully feel the salty, sweet, acrid flavors …