On June 6th, some media reported that when a supermarket in Chengdu opened, the eligibility to purchase Moutai could be drawn after purchasing a certain amount. One person bought a lottery ticket and bought nearly 7 tons of rice, and got the qualification to buy 9 bottles of Moutai. However, he went to the supermarket to fetch the rice, but the supermarket denied it, saying that the man had taken the rice away!

“Their monitoring has also been adjusted. It hasn’t given me the result yet, so I have been procrastinating.”

Not eligible to buy Moutai

010-June 3, 2010 is the opening day of a chain supermarket in Chengdu Wanda Plaza. In order to promote customer consumption, opening activities are in full swing. Mr. Tao said that he bought 268 bags of pearl rice in the supermarket at a price of 100 yuan, and the total consumption was 26,800 yuan. Each bag weighs 50 kg, with a total weight of 6.7 tons. It is too heavy to be taken away on the spot. After checking out, he left the supermarket and was about to find a truck to take Mira.

“I didn’t take it when I checked out, but the store said I took rice.” Mr. Tao said.

Mr. Tao said that when he was looking for a truck to pick up rice in the supermarket the next day, the other party said he had taken the rice away. There are 10,000 question marks on Mr. Tao’s head and more than two hundred bags of rice. Not sure if he took himself away?

Subsequently, Mr. Tao asked the supermarket to check the monitoring, but after obtaining the monitoring, there was no result, “has been dragging on”.

Not to mention chain supermarkets, which are private convenience stores, where there are quite a few surveillance cameras. It is nothing more than the problem of Mr. Tao not being able to pick up the goods. Why is it so difficult to solve?

Mr. Tao said that the reason why he bought so many bags of rice was to participate in the supermarket lottery: if he bought more than 388 yuan, he can take Maotai to buy it once. The winner can buy the cheap Tianfei Moutai for 1499 yuan per bottle.

According to the receipt in Mr. Tao’s hand, every four bags of rice is a receipt, and the checkout amount is 400 yuan, with the words “lottery” printed on it.

Men’s supermarket bought nearly 7 tons of rice

–

Obstacles in picking up

Because there were too many meters, Mr. Tao couldn’t take it away by himself, so he went to the draw directly after the checkout at the cash register. After all, Mr. Tao is here for this. But after the lottery was over, when Mr. Tao wanted to take the rice, the supermarket said Mr. Tao had finished picking up the rice. Mr. Tao recalled the situation at that time. He used a tray to pull Mi to the checkout counter, but did not pull it out directly. The high-definition camera clearly shows that more than 200 bags of rice cannot be taken away casually.

Regarding the question raised by Mr. Tao, the supermarket staff said that during the opening activities, the supermarket was short of staff, so it took a little time to deal with this matter.

Supermarket staff: “Because we didn’t expect to say how you bought the rice, and didn’t release it, we also found it strange.”

The supermarket said that if Mr. Tao really bought the rice and did not take it away, after investigation, he would take away all 268 bags of rice.

Supermarket statement

After being reported by the media, it attracted the attention of many netizens. On the one hand, they were curious about the reason why Mr. Tao bought a lot of rice, and on the other hand, it was the explanation of the crowd. After understanding the cause and effect, netizens have left their own opinions. Some netizens believe that for the supermarket chain, this product is not worth deceiving, and there is a misunderstanding between the two sides; but some netizens believe that the responsible party is in the supermarket, so the cashier must be impressed with such a large order, “the supermarket is a bit ridiculous.”

What do you think of it?

During the holidays, Lan Khue worked hard in the kitchen to make many delicious dishes for her family. “Miss Khue’s kitchen” entertains the whole family with many dishes from simple to sophisticated, even a taste of paint that makes people look and stunned. She once witty said that : “Posting food is afraid that people will misunderstand me as a food blogger” nice “Mrs Khue’s kitchen is open to cook during the pandemic. Cook 3 meals a day, take a bath 4 times a day.” Among those dishes, Lan Khue showed off her homemade hand rice. Hand-held rice is a typical Chinese steamed dish that not only has a unique flavor but is also easy and quick to make. It usually includes ingredients such as pork, sausages, shiitake mushrooms … or chicken hand rice with chicken, shiitake mushrooms, fresh bamboo shoots. But Lan Khue’s hand-held rice is different, it’s really “expensive” rich rice with abalone, scallops, and crab meat. Lan Khue and his rich husband. This time, the female model worked hard in the kitchen to cook for her husband and children with countless unique dishes. Here’s the hand rice dish of the beauty queen! This is abalone, scallops, crab meat / crabs. Also comes with beautiful green vegetables. Many people were surprised that they thought they bought it, but it turned out that Lan Khue cooked it herself. Friends wittily said “I thought I was watching Master Chef” or humorously “please” the beauty “Please give me 3 abalone”. Midu also admired Lan Khue’s “full topping” hand-held rice. Someone asked “Is there any dish Khue can’t cook? Dew must know how to make 1001 dishes”, the female model confessed that she did not know how to make sweets, “fruit cake is a loser”. Lan Khue’s latest dish is a European dish: Salmon with orange sauce and Minetrones soup (Italian vegetable soup). It was delicious and beautiful enough to look at, delicate, the dishes came to the dishes that she used. Looking at this attractive dish, Miss Le Au Ngan Anh had to say: “Mrs Khue’s kitchen makes a quality menu every day”. Many people also think that with this level of cooking, Lan Khue is about to open a restaurant. In addition to high-class and aristocratic dishes, Lan Khue also makes many traditional and simple dishes, but she puts a lot of effort into it. When showing off braised meat, she said it was “fat man’s favorite dish” – her husband Tuan John. The mother of one wittily expressed: “If you eat like that, why don’t you get fat. Let’s make him eat, but I eat only 1 piece. Because one person’s family is fat enough.” Bao Thy looked at Lan Khue’s braised meat, which was broken: “The color looks delicious, baby.” Lan Khue also enthusiastically passed on the secret to cooking delicious braised meat. “For delicious braised meat, everyone try marinating 600gr of meat with 4 tablespoons of fish sauce, 2 tablespoons of sugar, salt, pepper, chili and minced garlic. After making the color, put the marinated meat in the pot for a few minutes, then add coconut water/ Let’s filter it into storage. The result is not bad”, she shared. Lan Khue’s noodle dish was praised by friends: “The soup in the cooked meat is so attractive and soft”. Many people also witty asking for “ship”. Other dishes are showcased by the mother of one, including homeade rolls made from rice paper instead of flour. Broken rice. The ribs are marinated with honey until tender. Beef stew with colorful vegetables. Simple but delicious soy sauce vermicelli. Seabass coated with flour is deep fried and then fried. Stir-fried clams with cinnamon leaves. Lan Khue’s secret to making this dish delicious is to add a little chili sauce when seasoning and then add cinnamon leaves. Tofu, fried bean sprouts. Salmon head sour soup. Vegetable soup. Seaweed soup. Kimchi soup. “Fried noodles in the fridge. The fridge has grilled meat and tomatoes,” Lan Khue said. Refer to how to cook salmon head sour soup – a dish on the menu of Lan Khue’s house. This is a dish that is both nutritious and cool, and it’s not difficult to cook: Resources – 3 pieces of salmon (you can use fish heads) – 3 mint sprigs – 3 tomatoes; 1 horny chili – 1 cup of sour bamboo shoots – 2 branches of green onions; 1/3 pineapple – Spice: 2 tablespoons fish sauce; 1 tablespoon sugar; 1 teaspoon seasoning powder; 1/2 teaspoon salt – 1 purple onion; 2 cloves of garlic – 1 small bunch of coriander – Juice of 1 lemon – 1 cup of washed racks to keep in a bowl or pot to keep warm. Note c salmon selection: Choose the meat or salmon head of the fish with a bluish silvery color, the fish meat still retains its natural pink-orange color, if the eyes are still there, the fish’s eyes are clear, not opaque. Doing: Step 1: Prepare salmon With salmon, you can use fish heads, fish fins, fish bones or fish meat. When you buy salmon, you wash it with salt and a little white wine to remove the fishy smell of the fish, then rinse with clean water, drain. If it is a salmon head, then pat dry and split the fish head into 4 small pieces, this will make the broth sweeter. Then, marinate the fish with a little salt and fish sauce. Step 2: Prepare other ingredients – Tomato cut in half – Sliced ​​scallions – Pineapple peeled and cut into pieces. – Wash and squeeze bamboo shoots – Diced cilantro – Mint sliced – Minced garlic; thinly sliced ​​purple onion. Step 3: Proceed to cook salmon sour soup – Put the pot on the stove, add 1 tablespoon of oil, wait until the oil is hot, add the red onion and garlic and fry until fragrant. – Then add pineapple, bamboo shoots, 1/3 of tomatoes and 1 tablespoon of fish sauce and stir-fry for 3-4 minutes. – Next, add about 3 bowls of boiling water and cook for 5-7 minutes, then add the fish and cook for another 4 minutes. – Finally, add the remaining tomatoes with mint and spices to boil, season to taste, when the fish is cooked, turn off the stove. Step 4: Complete the salmon sour soup pot Add lemon juice and add green onions and chili peppers. Finally, scoop the salmon sour soup into a bowl or a built-in warming pot. Sprinkle with pepper and cilantro, coriander and enjoy. This soup is very delicious with rice or vermicelli. Because it is fish soup, it is delicious to eat hot. With the way to cook sour soup as above, the whole family will praise non-stop. Finished Product Requirements: – Hot salmon sour soup, fragrant with sour, mild taste, the bar of pineapple, the aroma of spices. – Particularly, salmon is soft and fragrant, not fishy, ​​meat is not dry and friable.

The meals are taken care of by the teachers so that the 12th grade students can rest assured to study for the exam. Starting from 9-6, every day, the canteen of Trung An High School is bustling from dawn. The teachers went to the market to buy food and then went back to prepare and cook. At about 10 o’clock, the dishes were finished, they made a portion of rice so that the children could have rice to eat after school. On the day we arrived, the teachers were preparing 200 meals with 30 vegetarian meals according to the students’ needs, the rest was salty food. The teachers are “non-specialist chefs”, but the meal is very attractive: braised shrimp, melon soup cooked with meat, stir-fried vegetables; and vegetarian dishes are fried mushrooms, vegetarian rolls… and dessert is watermelon. The children who ate the rice were all touched and praised. The image that touched many people was that the teachers were all working in the kitchen. The girls stand in the kitchen to fry, the teachers prepare vegetables, make shrimp, cut meat… the atmosphere is bustling and full of fun. Helping teachers with 12th graders who do not have classes, some parents of students near the school also support and especially students who have just finished 10th and 11th grade assigned to groups. to the canteen to help teachers. Trinh Minh Thanh, who is about to enter grade 12, shared: “I came to help my teachers cook for my brothers and sisters. We want to empower you to confidently enter the exam. Besides, next year I will be in 12th grade, and then I will be supported by the students in the lower grades like that.” Mr. Le Van Dung, Principal of Trung An High School, said: The model of cooking lunch for grade 12 students during the preparation time for the high school graduation exam has been implemented by the school for the past 3 years. This year, the scale of cooking is more with 200 meals per day or more. Because this is the time of “sprint”, the school creates conditions for the children to have lunch, take advantage of the rest to review in the afternoon. Besides, the organization of eating at school also ensures food hygiene and safety, and fosters the spirit of the students to strive for learning. Mr. Dung added that, in order to implement cooking for students, right from the beginning of the second semester of the school year, the school planned and informed the students’ parents, receiving enthusiastic response. The cost of cooking is from the socialization of students’ parents, school teachers and benefactors. Ms. Nguyen Thi Chinh, a clerical worker at Trung An High School, who goes to the market to cook every day, said: Right from noon the previous day, the teachers discussed with each other what the menu for the next day was. After the menu is available, the teacher will notify the class president so that the students can notify their friends and register for a meal, including vegetarian and non-vegetarian. From 6 am the next morning, Ms. Chinh went to the market with a carefully calculated amount of food. Just like that, the meals for students are more and more professional and delicious. Chinh smiled gently: “I’m happy to see the children eat well and satisfy their appetite”. As for Mr. Vo Cong Minh, Secretary of the Union of Trung An High School, always present early every day to finish the meal for the newly returned students, sharing: “Teachers want to contribute a little effort so that the children can have more motivation. Successful completion of the upcoming exam”. For the 12th graders, when talking about school lunches, each student has an emotion, but they all express their gratitude to their teachers for their concern. The children confided that, seeing the teachers who are busy with chalk on the podium every day in the kitchen cooking each dish, it was really touching. There are many children from far away, who register to eat at school in time to rest in the afternoon to continue studying; I have a brother, my parents work all day, so I choose to stay at school to eat lunch with my friends. But there are also children who choose to have lunch at school for a very lovely reason. Truong Thi Bao Tran, grade 12, shared: “I choose to eat at school to chat with friends and teachers. It won’t be long before we have to leave school and teachers.” There are meals that are seasoned with love, cooked with the love of teachers. Therefore, the children borrowed the name of a reality TV show that “varied” when talking about meals at Trung An High School: “Prepare the rice the teachers cooked!”.

That day, I was treated to potato porridge cooked with snakehead fish. The difference is that, the cook also “ballasted” (seasoned) to add one or two tablespoons of delicious fish sauce to the porridge pot to add flavor, before sprinkled with onions and pepper. At first, the pot of porridge gives off an attractive aroma quite similar to rice flour cake soup. But when you taste it, you can clearly feel the bold and light sweetness from cod fish fat and the characteristic sweet aroma of fresh cassava roots. And strangely! It seems that, when swallowing porridge, people immediately feel that the nutrients are “running” there. After drinking a bowl, the person was sweating profusely, so refreshing. Nutritious, easy to digest, hybrid porridge with tapioca soup. In particular, this porridge is not served with vegetables. In particular, this porridge does not need accompanying vegetables. If it feels bland (pale), add a little fish sauce with dangerous chili peppers, it will be very harmonious. When the weather is hot, people are sluggish, so they can easily lose their appetite. However, whenever someone invites me to drink cassava porridge, I am extremely interested. Because it is strange and easy to digest. This dish can be eaten as a filling or as a soup with cold rice in the main meal. More luxurious, add a pot of braised goby with pepper or braised fish sauce with lots of fat and dotted with small dried shrimp, half the size of a chopstick. How much rice! When you eat it, you will feel the sweet, dark and light taste from copper fish fat. The “hybrid” soup of the southwestern countryside, can be cooked with a few copper fish (small, perch, choke) or a bunch of shrimp and shrimp to add sweetness. There are places, even more “playful”, cooked with bamboo chicken or young chicken. So the more I think about it, the more I love the noodle kitchen! Because in order to have the above-mentioned quality soup, the most important requirement is that there must be fresh tapioca, the form that has just been spit up is the best. Old potatoes, will reduce the characteristic sweetness. In particular, the “young” cassava variety planted in 3 months for harvest is more useful than the “old” variety, it takes 6 months to grow the tubers to be large enough. Because the tubers of the 3-month-old potato are always sweet and fragrant. Of course, cassava can be processed into many other delicious dishes, such as: grinding it, rolling it into a curry ball or pouring it into a little sweetened condensed milk pressed into a mold like a printed cake to be grilled over charcoal fire or wrapped. little cakes, steamed silkworm cakes… Shredded cassava ingredients for curry. However, still not as deeply impressed as the “hybrid” soup just described. Because this dish, not only strange and nutritious, but also makes the writer nostalgic about the interesting porridge and soup dishes he has tasted. It’s like, a thin line between really good porridge and soup. And even happier with souls that are always full of a memory of the countryside with the kitchen, the noodles… the fluttering! How to cook “hybrid” tapioca porridge with snakehead fish or chicken is basically as follows: Peel and wash the raw cassava, divide it in half. Half sliced ​​thinly, minced. Cut the other half into large, medium-sized pieces. When the water is just warm, add the minced noodles first and let it simmer. Next, add the rest of the tapioca. Clean snakehead fish, cut into long slices, the size of three adult fingers, drain. Drop the fish into the pot at the same time as the large chunks of potatoes. Soup, cooked fish, then take out. Wait to cool. Drain the lean meat, remove all the bones. Next, put about 1/3 of the amount of fish that has been poached back into the porridge pot, to make the porridge more sweet. Or cook with chicken, cut raw chicken into bite-sized pieces, marinate: salt, sugar, monosodium glutamate about 15-20 minutes before. Fry until golden brown with a pinch of purple onion, lightly stir-fry the chicken and then put it in the pot of porridge/potato soup. Finally, season to taste with common spices: sugar, salt, monosodium glutamate. And most importantly, sprinkle a pinch of finely chopped fresh green onions with a few teaspoons of aromatic pepper powder. Articles, photos: Ta Tri

“Investor Net” Wu Wei

On June 4, ten days before the Dragon Boat Festival in 2021, Zhejiang Wufangzhai Industrial Co., Ltd. (hereinafter referred to as “Wufangzhai”), which changed its sponsoring brokers three times in just two years, finally submitted a prospectus to the China Securities Regulatory Commission. The company officially applied for listing on the main board of the Shanghai Stock Exchange.

As a well-known zongzi product brand, Wufangzhai began accepting listing counseling as early as April 2019. The sponsoring broker at that time was GF Securities Co., Ltd. (hereinafter referred to as “GF Securities”, 000776.SZ); in January 2020, Wufangzhai replaced the sponsoring brokerage with China International Capital Corporation (hereinafter referred to as “CICC”, 601995.SH); however, the cooperation between the company and CICC has not exceeded one year. In December 2020, Wufang Zhai also replaced the securities firm with Zheshang Securities Co., Ltd. (hereinafter referred to as “Zheshang Securities”, 601878.SH).

Beginning in 1921, Wufangzhai became the first batch of “Chinese time-honored” enterprises to become famous for making zongzi. After restructuring and privatization of collective enterprises, the company is no longer just a zongzi production enterprise. After years of development, Wufangzhai also has business lines or product lines such as catering stores, moon cakes, glutinous rice balls, cakes, egg products, and other rice products.

However, like many old brands, in addition to products such as rice dumplings and finished dishes and semi-finished products, the moon cakes, glutinous rice balls, pastries, egg products, and other rice products sold in Wufangzhai are all processed and produced by OEMs. Even for the famous zongzi products, Wufangzhai is increasingly dependent on OEM production.

As a company that produces seasonal foods, in order to ensure the stability of the company’s income, Wufangzhai has established direct-operated or franchised stores in high-speed service areas, high-speed rail stations, shopping malls and other places with large numbers of people, but these stores have different profits and losses. From 2018 to 2020, the total number of the company’s directly-operated stores has declined. By entrusting processing to expand product lines and raising funds to build an e-commerce center, can “Wufangzhai” be transformed into an Internet food brand as it wishes?

The historical evolution of collective enterprise restructuring is complicated

The predecessor of Wufangzhai was the overall reorganization of the Wufangzhai Zongzi subsidiary in Jiaxing City, and was jointly established by Jiaxing Department Store, Jiaxing Meat Center, Jiaxing Brewing, Jiaxing Academy of Agricultural Sciences and 582 natural persons. From the perspective of property rights structure, Wufangzhai is a collective enterprise. At the beginning of its establishment in 1998, Wufangzhai still left 520,000 shares that were not clearly vested, and the remaining shares accounted for 4.29% of the company’s total share capital.

From 2001 to 2004, the shareholders of Wufangzhai carried out multiple equity transfers. The predecessor of the company’s controlling shareholder, Wufangzhai Group, Sino-Ocean Industrial, became the controlling party of the company through multiple transfers of the equity of Wufangzhai collective or individual shareholders. By March 2004, Sino-Ocean Industrial held 59.16% of Wufangzhai. Shares. Since then, Wufangzhai’s equity has been transferred many times. In 2010, Wufangzhai also transferred 4.29% of the remaining shares held by shareholder Zhu Zhijie, and the company paid the registered capital to incorporate the residual income into the capital reserve. The form solves the problem of remaining shares.

In 2011, Wufangzhai Group also incorporated 9 companies under the group including catering, e-commerce and rice industry into the company system of Wufangzhai through capital increase, in order to increase Wufangzhai’s business line and avoid competition in the same industry. Related questions. The following year, in 2012, Wufangzhai accepted the capital increase from 6 institutional shareholders, including Shanghai-Nanjing Expressway, Everbright Financial Holdings Venture Capital Co., Ltd. (hereinafter referred to as “Everbright Financial Holdings”), and 2 individual shareholders. The valuation is 1.3 billion yuan. In the same year, Wufangzhai Group also transferred 139 million yuan worth of equity at a valuation of 1.3 billion yuan.

Five institutional shareholders, including Everbright Financial Holdings and Ivy Investment, who invested in Wufangzhai in 2012, transferred their equity in Wufangzhai to the company’s actual controller’s related parties at an overall valuation of 1.7 billion yuan in 2016. Ocean decoration. Judging from the supplementary agreement signed between Wufangzhai Group and Ningbo Fuju, which became a shareholder in 2012, Wufangzhai introduced new shareholders in 2012 to promote the listing of the company. The trigger condition for the supplementary agreement signed by Wufangzhai Group and Ningbo Fuju is the enterprise. To be listed at the end of 2015.

Also in 2016, Wufangzhai Group acquired 1.25 million state-owned shares of Wufangzhai held by Jiaxing Meat Center at an overall valuation of 1.367 billion yuan, accounting for 2.48% of the company’s total shares. In the long history of Wufangzhai, the company’s major shareholder Wufangzhai Group has also reduced the number of natural-person shareholders of the company through the transfer of shares held by natural persons. However, as of the 2021 prospectus release date, Wufangzhai still has 165 natural person shareholders.

In the historical evolution of Wufangzhai, issues such as the transfer of state-owned shares and the handling of remaining shares may become the focus of the company’s listing review. The actual controller of the company, Li Jianping, was also involved in the case of Feng Shuixiang, the former chairman of Jiaxing Industrial Assets Investment Group Co., Ltd. and party secretary, taking bribes and illegally operating similar businesses. This has aroused further market concern about the listing of Wufangzhai.

Regarding Wufangzhai’s above question, “Investor Net” also contacted Wufangzhai’s secretary of the board for verification, but failed to get a reply from the other party.

Limited market space, unfavorable expansion of self-operated channels

Zongzi is one of the traditional Chinese delicacies with a long history, but like moon cakes, it is a typical seasonal food. After the Dragon Boat Festival, the market demand will be greatly reduced. At the same time, in the long process of development, combined with local specialties and taste preferences, Zongzi has also developed many “factions” and taste preferences. Representatives include the Jiaxing fresh meat dumplings preferred by Wufangzhai in Jiangsu and Zhejiang, and the Beijing glutinous rice dumplings eaten with sugar in the north; in addition, there are also Shanxi yellow rice dumplings, Shaanxi honey cool dumplings, and Nanning cool dumplings. Zongzi’s “sweet party” and “salty party” are also incompatible on the Internet, and they have been a hot topic of discussion during the Dragon Boat Festival for many years.

In addition to the large regional differences in taste, the price of zongzi is generally not high, so the overall scale of this market is not large. According to statistics, the scale of my country’s zongzi market was 4.916 billion yuan in 2015, and it will grow to 7.337 billion yuan in 2019, with a compound annual growth rate of 10.53%. The report cited by Wufangzhai in the prospectus estimates that by 2024, the domestic zongzi market The scale is only 10.291 billion yuan.

Unlike moon cakes, which require a mold and an oven, the rice dumplings can be made at home after simple processing of the materials, and they can be eaten after they are cooked. Also because of the convenience of making zongzi and the different tastes in different places, shopping malls and vegetable markets in many places will provide materials for making zongzi or homemade finished zongzi before the Dragon Boat Festival. Because the production of zongzi is convenient, and consumers prefer to make zongzi now, this makes the originally small zongzi market present a very fragmented status quo.

Competition is also fierce in terms of fine packaging and zongzi gift boxes. At present, there are more than a dozen brands such as Wufangzhai, Beijing Daoxiangcun, Zhenzhen Lao Lao, and Zhiweiguan. In addition to traditional rice dumplings, beverage brands such as Starbucks, Heytea, and Naixue will also make their own creative rice dumplings to further carve up this otherwise small market.

During the period from 2018 to 2020, Wufangzhai actively deployed catering or sales outlets in crowded areas such as shopping malls, high-speed service areas, and high-speed rail stations to cope with the current seasonal changes in the company’s income and further expand the scope of the company’s product radiation .

However, the expansion of Wufangzhai’s stores has not been smooth. From 2018 to 2020, the number of directly-operated stores opened by the company is lower than the number of closed direct-operated stores. Therefore, the number of directly-operated stores in Wufangzhai has increased from 203 in 2018. This has dropped to 169 in 2020. Even in 2019 without the impact of the epidemic, the number of directly-operated stores of the company is still 20 fewer than in 2018. After the Wufangzhai cooperative store opened and closed, the number of stores in 2020 has also returned to 43 in 2018. Different from the unfavorable expansion of directly-operated stores, from 2018 to 2020, Wufangzhai’s franchise stores increased from 38 to 40; dealer stores increased from 185 to 222, an increase of 20%.

It is worth mentioning that as of the end of 2020, of the 169 directly-operated stores that Wufangzhai is still operating, more than 100 have suffered losses in 2020, and a large part of the loss-making stores also have losses in 2019. Among the 42 cooperatively operated stores, more than half of the stores also suffered losses.

Zongzi sales decline, the proportion of e-commerce is low

Due to the unfavorable expansion of self-operated stores and restrictions on local tastes, as of the end of 2020, 55.82% of Wufangzhai’s income depends on the contribution of Eastern China. In the division of Wufangzhai’s sales revenue, only 18.53% comes from e-commerce retail, and this part is directly sold to end consumers. Wufangzhai did not disclose the sales target. Therefore, consumers in East China may contribute more than 55.82% of the income to Wufangzhai online and offline. In addition, compared with the 411 million zongzi sold in 2018, the total number of zongzi sold by the company in 2019 decreased by 3.131 million; affected by the epidemic, in 2020, Wufangzhai only sold 366 million zongzi.

Although the overall sales volume of Wufangzhai Zongzi has declined, and the company’s production capacity has increased, Wufangzhai’s self-produced rice dumplings accounted for a lower and lower proportion of the total number of Zongzi produced by the company during the current period. The more they rely on foundries to produce products for the company, the controllers of some foundries are still shareholders of Wufangzhai. From 2018 to 2020, the foundry produced 11.66%, 13.40% and 25.01% of zongzi for Wufangzhai.

In addition to using OEMs to produce rice dumplings, Wufangzhai has also expanded the company’s product line by producing moon cakes, glutinous rice balls, pastries, egg products and other rice products. As of the end of 2020, only Wufangzhai contributed 70.77% of the revenue, of which 17.82% of the revenue was provided by the moon cake series, egg products, pastries and other products produced by the foundry.

Among the five projects that Wufangzhai plans to raise 1.056 billion yuan to build, only less than 50% of the funds will be used for the construction and upgrading of production lines, and the other 465 million yuan will be used for the construction of digital industrial smart parks (ie, storage and e-commerce centers). ) And R&D center. The digital industry smart park construction project, Wufangzhai aims to enhance the company’s warehousing and logistics capabilities, and at the same time, through the construction of an e-commerce center, further strengthen the company’s e-commerce business development and increase e-commerce business sales revenue.

It is worth mentioning that of Wufangzhai’s 1.056 billion yuan fundraising, 90 million yuan is intended to be used to supplement working capital. However, from June 2018 to March 2021, Wufangzhai has paid dividends 4 times, with a total dividend amount of up to 253 million yuan. This also makes the outside world have certain doubts about the necessity of fundraising.

In response to the above questions, “Investor Net” also tried to ask Wufangzhai’s Secretary of the Board for verification, but failed to get a reply. (Produced by Thinking Finance)■

Tam Coc is located in the famous Trang An landscape complex. With a system of caves, limestone mountains, beautiful wet rice fields, this place is likened to Ha Long Bay on land and is an eco-tourism area in the true sense of the northern village. (Photo: Didauvui) The light sunshine stretching over the golden fields makes the whole Tam Coc mountain area brighten up with a poetic look, making people not only “full of eyes” but also feel satisfied with all the senses. Here, the rice fields will ripen in late May and early June in a two-week period. That is the time when visitors will be able to see the most “beautiful yellow” of the year in the most beautiful rice fields in Vietnam. (Photo: Didauvui) Tam Coc means three caves: Ca cave, Hai cave and Ba cave. All three caves are formed by the flow of rivers because the rocks in this area are limestone mountains. Ca Cave is 127m long, through a large mountain, and the mouth of the cave is over 20m wide. In the cave, the climate is cool and humid and there are many stalactites hanging down with many shapes. Bich Dong means “green cave” located 2 km from Tam Coc wharf. This is one of the landscapes in the group that the ancients called “Nam Thien De Nhi Dong”, the second most beautiful cave in the South. (Photo: @the1swhowander) From Van Lam wharf, travelers can travel the scenery around Tam Coc, watching the small houses along the river and caves. The peaceful Ngo Dong River meanders between golden rice fields on one side and wild and majestic rocky mountains on the other, creating a peaceful and romantic picture of the countryside. (Photo: Khong Giang) (Photo: Khong Giang) Looking at eye level, the rice field is like an endless stretch of silk, every time the boat glides back and forth, it flutters with each wave. But perhaps to admire all the beauty of this golden season, standing on high is the most ideal choice. From the top of the mountain, the beauty of the ripe rice fields seems to be multiplied many times. Rice bends along the Ngo Dong river with soft bends, and in the distance are undulating mountain ranges. In the middle of the stream are boats carrying gold particles… It’s an impressive moment that anyone who has ever been to can never forget. (Photo: Thai Phong Gallery) The scenery here in the ripe rice crop brings a feeling of light relaxation, you will feel that you can temporarily let go of the chaos of life and breathe in the fresh air. On an early summer morning with clear, cool weather, what could be better than flicking the oars to listen in the deepest ear to the silence of space, the sound of waves crashing on the side of the boat, the singing of birds and the sound of birdsong? Take the vision to follow the stream of water reflecting the vast green mountains and clouds, immersing yourself in the rustic and pristine nature.

Chau Hong Vo brown rice is produced by Le Quoc Viet hotel in Kien Giang. Photo: THU NGUYEN That rice rice is now searched on Google with only two pieces of information that are nowhere to be found. Ngo Van Ban wrote: “In the past, farmers did rice once a year, and there were crop failures in some years, so it was very important to store rice for eating. If the rice is not stored properly, or the rice rots or is damaged by floods, they will have to suffer hunger and thirst” (1). And by Do Do: “About 50 years ago, my hometown produced 1 rice crop a year, domestic rice varieties (Rice Gon Bot, Gon Se, Nang Huong…), long growing time, high energy. low yield, but resistant to pests and diseases, good drought, no matter what time of planting, wait for the cold north wind to blow on the new rice to flower” (2). Both of these information about Khanh Hoa rice are lame, but can be complementary: cotton rice is a weak photosensitive rice, only made at the end of the year to reap. It’s not like it’s waiting for the north wind to return like Mr. Do said. And Mr. Ban ignored the early rice crop that was done before the summer rice crop. While there was no god-nose rice, there were still local varieties of rice with shorter duration than cotton rice, even quite short days like three-moon rice. Only those rice varieties are not as delicious as cotton rice. When I “put my feet up” in the field, my hometown grew two rice crops – the god Nong rice crop and the six-month rice crop. There is no concept of winter-spring, summer-autumn, autumn-winter at all. It’s the South! Divine rice – a word that ordinary Vietnamese often confuse with Mr. Than Nong in China. The names of the men must not be confused, they must know that the name honors the agricultural profession – the sacred farming profession. The main occupation of the Vietnamese people in the past has been shaken until now. The time of the god of agriculture was also the beginning of the “green revolution” for which its father, Norman Borlaugh, was awarded the Nobel Peace Prize. Until the land became “infertile” like the three-rice crop fields in Vietnam, no one thought, even the “conceptualism”, to give him the Nobel Prize. Red rice Cotton rice planted in the low foot fields is reaped before the wicker season. The foot of the fields that eat the water of the sky often grow melon rice. That red rice has completely disappeared. It is the type of rice that resists the north wind and also makes the growers lose their breath when they were still threshing rice, and was transformed by poets into “threating rice in the night of the moon”, the threshing machine of the land of ginseng yet. enter the South. The grain of rice loofah is very tough, once threshed, it cannot sing. Once, when the rice was in season, my grandfather from Tu Bong and Van Ninh brought it to Dong De, Nha Trang, and gave it to the family. At noon, having a separate meal, my brother and I wanted to cry why “what red rice did you eat today?”. I don’t know if the younger brother “goes back” to eat red rice anymore, but now in this world, red rice is not easy to get and eat, even if he wants to find it, he wants to cry. Bad news! When I grow up, I wonder why rice is so red. Yet there are many types of explanations, sales crap, and science. The ST Red Rice website explains: “The red color of rice is due to iron. When rice plants absorb iron in the soil up in the bran layer, that iron is iron stamen, colorless. When the rice is ripe, the red color gradually increases, through the drying process, iron stamen turns into iron tam to red, becoming a useful source of nutrients for humans” (3). People of science and technology are not “salty” with this explanation. However, the story of iron-rich red rice is the story of Ngoc Do Huong Dua rice, a specialty of Lap Vo district, Dong Thap province. The variety was born around 2015. According to the analysis results of Can Tho University, the iron content in this rice is up to 26.4mg/kg, equal to the iron content in 0.9kg beef. The quality of this rice is superior to Jasmine premium fragrant white rice. The question is, when will the world like to let farmers get rich? Before that, around 2013, a farmer in Oc Eo, Thoai Son, An Giang, restored red rice and named it Hong Ngoc Oc Eo 1, a type of seasonal rice that grows up to 9 months. After that, the author of the rice variety, teacher Danh Van Duong, continued to multiply and cross-breed to give birth to the variety Hong Ngoc Oc Eo 2, with a growth period of 150 days. At Oc Eo 3, there are only 100 days left until the quality of rice begins to be questioned! There is an explanation in favor of the genetics of the variety, saying that because the variety is rich in anthocyanin pigments, it is red. Anthocyanins are organic pigments of natural origin that exist in most higher plants and in some vegetables, flowers, fruits, and seeds with red to purple colors such as grapes, berries, cabbage, and cabbage. purple, perilla leaves, hibicut flowers, black beans, eggplant berries, glutinous rice, red rice… This explanation stands. Out of red rice to red rice The story of my two brothers crying when eating red rice is like that, recently, having a meal of broken rice with seasonal rice of Tu Viet, his son at home wondered: “What kind of rice is not white at all?” Saying that seems like a criticism, but eat like a tiger. Tu Viet broken rice is “born in heaven” broken rice, not broken rice that has gone through “beauty salon” by forced “breaking” method. It’s like the dwarves who dream of Snow White by stretching their legs. Broken rice in the season only needs a cup of mixed fish sauce that is both salty and sweet, a little salty and a little sweet, with pickles of radishes and carrots is enough to give a thumbs up. There is no need to “slack” anything between the “curfew time” of the epidemic season for the complicated “medical declaration” before entering the market or supermarket. Tu Viet, whose full name is Le Quoc Viet, is an agricultural engineer, an economic officer, and was almost “cut off” because of the “crazy season of rice”. Seasonal rice is generally a long-term rice variety that produces high-quality rice. Especially, the rice varieties for fragrant rice of Thailand and Cambodia are only grown in the foothills of the field for one crop to eat water. Once with his friend D.TC passing through the vast one-crop field of Cambodia, at the time of leaving the country, he seemed to say to himself: “Why doesn’t Vietnam teach Cambodia how to farm!” Unexpectedly, a little later, Cambodian rice won the world’s best rice award for three consecutive years from 2013. Back to broken rice season rice. It can also make another dish, porridge. Broken rice cooked with porridge is number 1, sausages of Huu Nghi sausages are number 1, the problem is that you can freely go to Ban Co market to find other delicious offal. Enough to have an “ecosystem” of porridge heart porridge than Cai Tac heart porridge far away. The story of broken rice in the season is still hot, and Tu Viet has launched a type of rice called Chau Hang Vo to the market. The people of this South are so strange, they run out of rice from Chau Hang Vo and then mango Chau Hang Vo. The name rice is read from Chau Hong shell – a kind of pink shell jade; Westerners used to call a grain of rice a pearl. The name mango is from Chau Nghe mango. Could it be that Ba Vuong farewell has been deeply ingrained in the daily life language of the people below? Tu Viet recounted: Recently, I met Ms. TK, who is originally from Can Tho, who only made Chau Hong-hulled seasonal rice. Mr. Viet quoted Ms. K. as saying: “I also like the name Chau Hong shell very much, but the people of Can Tho just like to call it Chau Hang Vo. When it comes to Chau Hang Vo rice, people immediately say that the rice is very delicious and doesn’t need much food. As I personally feel, eating rice is really healthy and strong like Mr. Xiang Vo, that’s why his grandparents called him Chau Hang Vo to emphasize the nature of the rice grain of heaven for the people of Can Tho. Rice cooked with brown rice in Chau Hong season is fragrant and flexible. Photo: THU NGUYEN The first time Vietnamese investment came to know about Chau Hang Vo’s seasonal rice variety was through the Soc Trang Rice Festival in 2011. The second time in 2018 through the story of an 82-year-old farmer, who used to work in shambles. The old man said that when he was young in the Miet Thu area, Kien Giang “has the Chau Hang Vo season rice variety with a characteristic aroma; If I go canoeing down the river, I will know when I pass a house that is cooking rice with Chau grade Vo rice.” Tu Viet worked hard to find seeds and bring them back to try. He said: “During the process of taking care of and cherishing the newly planted seeds, I found that the Chau Hang Vo variety has a slender, slightly elongated shape, most of the seeds have a swish tail, the husk is bright yellow but when soaked in water. It has a dark pink color because the bran layer (silk shell) is purple-red, if the bran layer is scraped, the rice grain is still light pink, not white like some other varieties. On Friday, after Ho Chi Minh City social distancing for 15 days, I received rice with many anecdotes from Tu Viet sent from Kien Giang. Rice consists of two types of brown and bran. Brown is dark red, milled rice is pink to yellow. Chau Hong brown rice with shell holds up to 2 countries, 1 rice is just cooked rice. While cooking with the rice cooker, the rice had a strong aroma. In the past, cooking with firewood must have a more unique aroma, especially when the water is boiling, open the lid of the rice cooker to check if the water is drained or not. The ancients still liked to save that “pearl milk” to nourish children and the elderly. Now, the “grandmother” of the rice cooker is better, but not like the old mother in the place of distilling rice water. Chau Hong brown rice has a soft, flexible shell. Eaten with braised pangasius slightly candy, above all delicious. Those who have the memory of the rice season are also rewarded with memories flowing from their hearts full of silt and nostalgia. You seem to be eating in the middle of the scene of planting, planting, harvesting, drying. Grinding and pounding rice. Scrubbing in the back garden to cook a pot of rice… (1) Ngo Van Ban, Traditional farming in the ancient land of Khanh Hoa, chapter IV (2) Do Do, Rice transplanting ceremony in Ninh Hoa, http://www.ninhhoatoday.net/stbkky78-1.asp (3) http://socrice.com/products/detail/32/gao-st-do

Tran Nhung shared, cooking is both her passion. Although working during office hours is very busy, she still tries to find time to cook in the evening. “ For many singles, after work, there are many ways to relieve stress, such as going to coffee with friends, going for a walk or simply wandering the streets, I choose to go to the kitchen to cook for myself meals. Simple, palatable. I think this is also a way to love yourself and relax more.” Nhung shared. She shared, her parents are very meticulous and careful in eating. For example, when cooking, a dish’s seasoning must be bought, but cannot be left without. When she was a child, her parents opened a popular rice restaurant in the district hospital, perhaps that’s why Nhung was exposed to dishes from a very early age. The first dish she was taught by her father was fried beans. It is the manipulations to create a simple but delicious dish that makes 9X fascinated, and love the kitchen all the time. Very eye-catching dishes. Currently living alone, Nhung mainly cooks alone. 9X confided, I don’t cook too picky and I like traditional dishes. “For example, in winter, there are braised fish and braised meat. In the summer, I often cook shrimp and crab soups with salted eggplant and salted figs. Nhung said. Due to administrative work and a fixed salary, Nhung has to pay for the week, the average meal a day is about 150,000. On weekends, she often prepares tomato and salted fish dishes in advance, then keeps them in the fridge for a week. If there is meat from her parents’ hometown, 9X will divide it into meals and freeze it, otherwise she will go to the morning market to choose fresh food to cook for the day. Tran Nhung said that every time she goes to the kitchen, she will pay attention to the way she chooses food and tips so that the dish does not lose nutrients and still retains its inherent freshness. That’s why 9X often goes to the market early in the morning, choosing familiar goods to buy. “My mother also taught me some cooking tips, such as how to fry onions, keep the color beautiful and crispy for a long time, when the oil is not boiling, add a little lemon. Or the trick to stir-fry bitter melon, if you want the melon to keep its green color for a long time when it’s done, then when you cut it, you should soak it in warm water with a little salt, then pour it into a basket to drain and then saute…” , Nhung happily revealed. Nhung admits she is not picky in eating, but once cooked, it must be delicious. That’s why she doesn’t like eating out. In the hot summer, the need for food also decreases. Therefore, Nhung chooses to cook many sour soups such as fish soup, shrimp soup, side dishes such as salted eggplant, salted figs, fried beans, etc. With some dishes that take a long time to prepare like Nhung crab, they will be saved for the weekend. After finishing, 9X divides the finished product into small bags, keeps it in the refrigerator, is available to cook whenever needed. Despite being alone, 9X still regularly changes the menu to reduce boredom, but the main food still revolves around ingredients such as fish, chicken breast, seafood, beef… “I don’t eat pork often, only about one or two meals a week cook pork-related dishes.” Nhung shared about her personal interests. Normally, on weekdays, I have to go to work, so breakfast 9X mainly eats cereals or drinks nut milk. Only on weekends, she makes vermicelli and pho dishes to enjoy. When sharing her trays of rice on social networks, Nhung was praised by many people. Everyone must recognize that 9X is brave, skillful and hardworking. Perhaps this is the motivation for the single woman to love the kitchen more and love to cook every day. “The single life working away from home sometimes has a lot of stress and fatigue. But the most peaceful for those who love the kitchen like me is probably still every night after work, coming back home next to the kitchen. When I was young, I cooked for myself simple but passionate meals, but for me, loving myself is also from these small actions.” 9X said.

Yellow apple snail appears in high density and damages summer-autumn rice. Mr. Le Xuan Tu, Director of the Sub-Department of Cultivation and Plant Protection said that the yellow apple snail harms the newly sown rice stage, greatly affecting the growth and development of rice plants, if high density can make 100% loss of trees in the field. In order to minimize the damage caused by yellow apple snail, farmers need to apply a combination of manual measures and chemical measures to increase the effectiveness of killing snails. When the density of snails is high, snails are small, in order to thoroughly limit harmful yellow apple snails, people use drugs with active ingredients, such as Metaldehyde, Niclosamide to eradicate. Dosage according to the manufacturer’s instructions on the packaging. People should note that when using the drug, it is necessary to maintain the water level from 3-5cm to prevent high efficiency; Spray in the early morning or late afternoon because this is the time when snails are most active. Pesticides to prevent snails are often toxic to aquatic animals, so they should only be used when the snail density is high, avoiding use in rice and fish fields. In addition, other objects are causing harm with an increasing trend, such as: rats harming 71.2 hectares, leaf rollers 60 hectares, acacia caterpillars 50.2 hectares, thrips 36 hectares…. The Sub-department recommends that farmers keep a close eye on the fields, closely monitor the situation of harmful effects, proactively implement timely and effective prevention measures.

Rice fields in Thuy Khue village (Sai ​​Son commune, Quoc Oai district, Hanoi) are ripe for harvest Wing Paddy field Thuy Khue village (Sai ​​Son commune, Quoc Oai district, Hanoi city) has matured. Coming here in the afternoon, people can admire the bright yellow sunshine on the stretching rice fields, fragrant with the aroma of ripe rice. The rice fields stretch as far as the eye can see, the limestone mountains undulating on the horizon create an impressive scene. On two rows of trees along the path through the fields, in the afternoon the golden rays of sunlight crept through the foliage. Here, some rice fields have been harvested earlier, the farmers are bringing back straw The afternoon smoke blends with the surrounding scenery, making many people come here to be surprised by the idyllic beauty The golden rice fields mixed with the afternoon sun create a beautiful picture Take straw after harvesting rice, can feed buffaloes, cows or burn… Some people here don’t take the straw back and burn it in the field When all the straw is burned, the farmers will let the land rest until the next season mùa Despite the hard work, the bright smiles of the farmers in the suburbs of Hanoi during the ripe rice season are peaceful. Many people in the countryside take advantage of cycling to exercise and look at the ripe and golden rice fields in the afternoon sun Currently, the rice fields are gradually shrinking, instead of industrial zones, high-rise buildings or other crops “The buffalo is the head of the business” – a familiar image of a Vietnamese village People return home after a hard day’s work

To beautify the skin more effectively, you should take advantage of the combination of these two ingredients. It is not only good for health, but it also helps women to effectively beautify at home. In particular, when combining those two ingredients together, it will create a mixture with beautiful skin effects that you did not expect. First you need to prepare ingredients including 1kg of lettuce, a liter of white wine and a glass jar to hold this mixture, you should choose three liters. To do this, first, after buying lettuce, you pick it up, remove the shriveled, deep, rotten leaves … then proceed to wash it with water and soak in a diluted salt water solution for about 10-15 minutes. After soaking, you take out the basket to dry. After preparing the lettuce, you need to pour a little boiling water into the glass jar, rinse it again and again within three times to help remove dirt and unpleasant odors inside the jar. Finally, you put the lettuce in a glass jar, then pour a liter of white wine into it, close the lid and store it in a cool, dry place and after two months it can be used. Very simple, right? When using, you first need to clean your face with warm water, or use diluted salt water to clean your skin, help you remove dirt, and open pores. Then, you use a small amount of the mixture evenly on the skin, combined with a few massage movements for 3-5 minutes, helping the blood vessels to easily circulate. Maintaining this method regularly in the evenings before going to bed will help you beautify your skin, quickly own a bright, smooth, acne-free skin and tighten pores. Although the method is simple, the time to get this mixture is quite long (as mentioned in the article, it is soaked for two months), so after reading this article, you should prepare it right away. Good luck. According to Vietnamnet

For Ms. Tran Thu, cooking is not only a family responsibility but also a personal hobby. “I usually cook according to my interest, sometimes I’m busy with my eyes and nose, but I still try to cook. I work while standing in the kitchen.” sister shared. Ms. Tran Thu loves to cook In particular, the person who brought her interest in cooking was her father’s uncle-in-law and father’s former accountant. Both of them cook very well, maybe that’s why she was so influential. She loves the food the two of you have cooked. Thanks to that, she can now make many delicious and attractive dishes. In her meals, she usually does not have a fixed number of dishes, but most often vegetables, meat, shrimp or fish, beans… She also rarely calculates specific time in the kitchen. If she has free time, she will cook elaborate dishes, but when she is busy, the teacher will only be in the kitchen for 15 minutes. To be quick, Ms. Thu often prepares ingredients and food and then stores them in the refrigerator, only taking them out to cook when needed. With that, cooking with her becomes a lot simpler. As a teacher, Ms. Thu’s income is very stable, so 8X doesn’t pay much attention to the cost of each meal. With sister, “If the money is not much, it is better not to buy clothes and shoes than to worry about buying food.” When cooking, the teacher is always paying attention to food safety, ensuring the health of the whole family. For example, whether the food group is going to be incompatible with each other, how long is the cooking time, how fresh the ingredients are, etc. Once you have ensured this note, the cooked dish will surely be delicious. and attractive. The family has many members, each with a different taste, so she will comply with the family’s request. Not only that, she also cares about the health of each person, who is tired and healthy will have a completely suitable diet. In the summer, it is hot and uncomfortable, affecting the atmosphere of meals and people’s taste. Therefore, teacher 8X focuses on cooking cool soups from shrimp, crab, fish, shrimp or depending on the requirements of family members. As long as everyone feels good, that’s fine. To make meals less boring, Ms. Thu often changes the menu. For example, today, if you eat fried vegetables, the next meal will eat vegetable, root and fruit soup. Today eat pork, the next day eat chicken… In addition to meals, her family also eats other dishes such as vermicelli, porridge, pho… or take each other out for snacks. Thanks to the flexibility in processing dishes, or “changing the wind” for the whole family, every meal she cooks is liked by everyone. My husband always eats all the rice his wife cooks and then says “It’s okay too!”. And my father always tells the grandchildren “why can’t anyone cook like Aunt Thu”… Although these are only gentle and simple compliments, they make Ms. Thu extremely happy. That is the motivation for her to love her kitchen more and work hard every day. According to the Vietnamese Women

Illustration. Image source: Internet Resources: 6 tofu covers 120ml cooking oil 1 garlic bulb, minced; 1 little minced ginger; finely chopped scallions, keep the white part and the green part separate Sweet and sour sauce includes: 2 tablespoons ketchup; 6 tablespoons of water; 1/2 tablespoon cornstarch; 1/2 tablespoon sugar; 1/3 tablespoon soy sauce; 1/2 tablespoon vinegar Making: Mix the ingredients for the sweet and sour sauce together in a bowl. Cut the beans into small pieces, then fry them until golden brown. When done frying, put the beans on a plate. Remove the cooking oil, just put about 1 tablespoon of oil in the pan, then add the garlic, the white scallions; Stir-fry ginger until fragrant. Pour in the sweet and sour sauce mixture and bring to a boil. Return the tofu to the pan, and simmer until the sauce is evenly coated in the beans. Sprinkle green onions, put sweet and sour tofu on a plate and eat with hot rice. Fried bacon with fresh bamboo shoots Illustration. Image source: Internet Resources: 200 gr pork belly 200 gr fresh bamboo shoots Onions, turmeric leaves, purple onions Seasoning seeds, pepper, fish sauce, cooking oil. Making: Pork cut into bite-sized pieces (diced lead), marinated with 1 teaspoon seasoning, 1/2 teaspoon pepper. Bamboo shoots are cut lengthwise into pieces, soaked with light salted water, then rinsed several times to clean and drain. Scallions cut the root, cut into pieces. Finely chopped turmeric leaves. Purple onion smashed and chopped. Stir-fry onions and then stir-fry the bamboo shoots, season with 1/2 teaspoon of seasoning, stir again and then put the bamboo shoots on a plate. Still using the same pan, add oil, sauté the onions, then add the meat to stir-fry, then season the meat with 1 teaspoon of fish sauce. The meat is a bit scorched, you add the bamboo shoots to the island, the bamboo shoots and meat are cooked, taste the seasoning to your mouth, add green onions and turmeric leaves to the island and turn off the stove. Field crab rambutan soup Illustration. Image source: Internet Resources : Spinach Crab Spice How to cook: Wash the spinach and cut it into small pieces. After being washed, the crabs are pounded, then add water to the crushed crabs. Use a thin cloth or small mesh to filter the cooking water. Next, put the filtered crab water into the pot, add spices and stir well until the water boils. When the water has just come to a boil, we take out all the crab meat, avoid overcooking the bricks. After that, we put the crab bricks, spinach in the pot and boil again, pour the crab meat on the surface and turn off the stove.

In the eyes of the industry, although rice has opened up a new scene of eating and catering for one person, convenience and speed are more important for young people today. This kind of light cooking rice is between self-cooking, takeaway and self-heating rice. From the perspective of the essence of the product, there is not much innovation. How to make consumers pay for repeated consumption after a few adventures has become a problem that fans need to face.

Expected revenue to exceed 60 million yuan

The light cooking rice brand Fanhu announced that it has completed two rounds of financing in the first half of this year, the angel round and the A round of tens of millions of yuan, of which the angel round financing was completed in February 2021, and it was exclusively invested by Qiaqia Food Family Fund Xinxian Capital. Ten thousand yuan RMB, A round of tens of millions of yuan in financing was completed in May 2021, led by Lenovo Star, followed by Zhuopu Investment. Both rounds of financing were funded by FoodPlus Capital, a boutique investment bank focused on the food and beverage industry, as the financial advisor. .

According to He Hua, the A round of financing will be used for brand marketing and supply chain optimization, in order to further consolidate Fanhu’s advantages in the field of light cooking rice and lay a solid foundation for Fanhu’s future growth.

It is understood that Fanhu is an emerging brand established in the second half of 2020. In January 2021, its products will be officially launched on the Tmall flagship store. By June 2021, the revenue will reach more than 5 million yuan, and the January revenue when the Fanhu product is officially launched is less than 100,000 yuan.

The product that Fanhu has already launched is the quick-cooking claypot rice, which can cook a pot of claypot rice with crispy rice in 15 minutes, and has achieved standardized cooking in different ways such as open flames, microwave ovens, rice cookers, and induction cookers. Currently, Fanhu’s products include Lamei Sambo Claypot Rice, Smoked Bacon Claypot Rice, and Chopped Pepper and Little Silver Fish Claypot Rice. Flavors under development include Xuanwei Ham Claypot Rice, Yunnan Style and Sichuan Style. The highest sales volume on Taobao is the Cantonese-style wax-flavored casserole claypot rice, with a monthly sales volume of more than 8,000 copies. The price with a casserole is about 28 yuan/box, and the price without a casserole is about 23 yuan/box.

Xinxian Capital Investment Director Liu Yuan believes that claypot rice originated in Guangdong and Guangxi but spreads all over the country. There is no obvious geographical restriction, the production process is complicated, and the requirements for raw materials, heat, and sense of operation are high. It is popular with consumers but difficult to achieve. Home-made products. Fanhu provides consumers with a complete set of product solutions, and provides consumers with raw materials and cooking tools casserole. This is precisely the biggest advantage compared to the existing self-heating claypot rice products. Fanhu cuts into the rice category through claypot rice, and expands to other categories related to rice and rice in the future, which has the potential to create a matrix of multiple explosive products.

Shen Meng, director of Chanson Capital, believes that Fanhu is in line with social consumption preferences, and the demand for products and services such as Fanhu has increased significantly in the habits of young people.

Regarding the planning of the future product line, Fanhu said that on the one hand, it will continue to cultivate claypot rice, and on the other hand, it will dig out special rice delicacies from various places. Fanhu has a certain degree of confidence in the light cooking rice market, and Fanhu has an expected revenue of 60-80 million yuan in 2021. In terms of market competition, Fanhu said that it will build core competition barriers from the aspects of market size, product mix and product strength, consumer perception, supply chain foundation, brand marketing and market launch.

Fanhu VS Instant Products, Takeaway

Fanhu regards ready-to-eat products as its main competitive category, which means that Zihai Pot, Kaixiaozao, Mo Xiaoxian and traditional instant noodles are all competitors.

According to Nielsen data, in the first half of 2019, China’s instant noodle market sales increased by 7.5% year-on-year, and overall sales increased by 1.4% year-on-year. Last year, the sales volume of instant noodles reached 40 billion packs. As an instant noodle “giant” company, Master Kong and Uni-President’s revenue and net profit have both achieved significant increases in 2020. Last year’s “Double 11”, since the hot pot sold 100 million in 21 minutes, becoming the first merchant to break 100 million in the convenience and fast food category on the day of the shopping festival. After experiencing the downturn in 2013, the instant noodle market in my country began to turn around in 2018 and 2019.

The food delivery industry also competes with Fanhu on the same stage. Our foreign sales market is in a stage of rapid development and has not yet reached saturation. Data shows that as of March 2020, the number of online food delivery users in China reached 397.8 million, and the utilization rate of food delivery users reached 44%; among them, the number of online food delivery users on mobile phones reached 39653 million, and the utilization rate reached 44.2%.

He Hua believes that the concept of quick-cooking rice is different from self-heating rice and frozen vegetables. Both self-heating rice and frozen vegetables are instant products, while the fast-cooking rice provides users with cooking solutions. The shelf life of Fanhu’s products is only 6-9 months. The ingredients are raw and do not contain any additives. “Different from the lazy house fast food on the market for the Z generation, Fanhu’s target users are positioned at the refined white-collar workers and senior middle class who are over 26 years old, have financial foundations and have requirements for dining quality, aiming at the homeowner table scene. Hua said.

However, economist Song Qinghui believes that rice is almost half-finished to provide pre-made meals, so it needs to be cooked with the help of open flames, microwave ovens, etc. This kind of one-person meal only solves the problem of raw materials, but does not solve the problem of cooking methods, especially For many office workers, the light cooking of rice seems to be just “changing the soup without changing the medicine.”

Some consumers said: “Claypot rice with casserole is actually very’chicken ribs’. Since it is already a fast-food meal, it is more simple and convenient. If you really want to cook by yourself, it will be more ritual. “Some netizens even said on Fanhu’s flagship store on Tmall: “Isn’t Meituan takeaway fragrant? You have to cook it yourself if it is expensive.”

There are also some consumers who bought the casserole because they bought rice and gave it to the casserole. However, in the evaluation of the Fanhu Tmall flagship store, there are not a few complaints about the quality of the casserole: “The casserole will crack after only one use.” “Don’t expect peace. The same casserole I bought.”

“Although Fanhu’s product positioning is healthier and better than instant products and convenience foods, and the segmentation level is higher, the price is also higher, and the targeted user groups may not be as big as lower-end products.” Shen Meng said that Fanhu has a certain market demand basis. If new products can be launched continuously, rapid growth may occur, but it also requires continuous investment of resources. Beijing Commercial Daily reporter Qian Yu Baiyang intern reporter Yan Hui (photo source: Fanhu Tmall flagship store)

The rice tray with servings for 2 adults and 1 baby of readers Hong Nghia attracted many positive feedbacks. Simple dishes that do not take much time to prepare are often prioritized in summer days. Boiled pork leg meat, pork ball, boiled cabbage and salted eggplant are an attractive menu you can refer to for a quick and delicious meal. Sharing with Zing, reader Hong Nghia said that the epidemic situation is complicated, so she often goes to the market twice a week to limit going to crowded places and save time. Fried spring rolls, fried beans with mushrooms, boiled vegetables are dishes that are not too difficult to cook but still ensure nutrition. Instead of cooking crab soup, housewives can simply boil the spinach. Adding sour soup, steamed carp makes a tray of rice that is easy for the whole family to eat, and does not take much time to process. Boiled morning glory with a little lemon is a national dish on summer days. Lightly sour soup, served with hot rice and fried chicken with mushrooms and fried fish is the perfect family meal. Meals with easy-to-buy ingredients, simple ways to help you do not waste time thinking about what to cook today. Crab and salted eggplant soup is the favorite “couple” of every family on a hot day. To add more variety to the rice tray, you can choose stuffed beans with meat and boiled chayote. Salting tomatoes in large quantities and storing them in the refrigerator is a way many busy families apply. Housewives can save the menu including boiled cabbage, stir-fried veal with lemongrass and chili, crispy roasted meat for family meals. You should handle roast meat with an oil-free fryer to save considerable time. Another menu with grilled swans with garlic, boiled cauliflower, and sour soup is also worth showing off. When you have no idea for a home meal, the above dishes are the best choice.

Illustration. Image source: Internet Resources: 400g pork leg 500g potatoes, 200g carrots 2 teaspoons seasoning seeds, 1/2 teaspoon pepper, 2 tablespoons fish sauce, green onions, coriander. Making: Buy spring rolls, wash them, squeeze them with a little salt. Green onions, coriander picked, washed. Potatoes, carrots peeled, washed, cut into cubes. Marinate pork rolls with white onion stalks, pepper, seasoning seeds. Put about 3 liters of water on the stove. When the water is almost boiling, put the pork shank in the pot, simmer on low heat for about 45 minutes. Add potatoes, carrots and continue to cook for about 15 minutes, season with fish sauce to taste. Remind down, add green onion, coriander. Fried egg with meat Illustration. Image source: Internet Resources: 3 eggs 100g of meat Green onion, purple onion Seasoning: pepper, seasoning, fish sauce, cooking oil Making: After buying pork, wash it, then mince it finely. If you don’t have time, you can buy pureed meat at supermarkets. Wash the scallions, then chop finely. Red onion peeled, washed with water, then minced. Put the meat in a small bowl with a little shallot, pepper, seasoning and fish sauce, mix well to allow the meat to absorb the spices evenly, then marinate for 20 minutes. Put the eggs in a separate bowl, then add a little seasoning, fish sauce and all the scallions, beat the yolks and whites with chopsticks. Put a pan on the stove, then add the remaining cooking oil and red onion, fry until fragrant, then add the marinated pork, stir on high heat until the meat is tender and not runny. When the meat is cooked, add the eggs, then put the eggs in the pan, use chopsticks to stir until the eggs and meat form a nice round shape, cover the lid and fry on medium heat until the eggs are just cooked, then turn off the heat. You should not turn the egg over, to prevent the egg and meat from being crushed, the meat will sink into the egg. The secret is here, you should stir-fry until the meat is cooked and then put the egg in it will help the meat float to the surface of the egg, fry until the egg is just cooked, the egg will not be dry but the meat will still be cooked evenly. Stir-fried sweet potato with garlic Illustration. Image source: Internet Resources: 1/2kg sweet potato 1 bulb of garlic Salt MSG Making: Sweet potato picks up the old part, washes and then soaks in diluted salt. Then rinse clean and dry. Bring the water to a boil, add a little salt, and cook the vegetables briefly, don’t overcook them. Heat a pan, add cooking oil, then add crushed garlic and saute until fragrant. Add the sweet potato, salt, and monosodium glutamate and stir-fry quickly, evenly, and then season to taste, then you can take it out on a plate.

Cuckoo electronic rice cooker is a popular brand in Korea with a 3-3.5mm thick inner pot design, exclusive X-wall enamel coating to help prevent sticking and effective heat storage. At the same time, the thick aluminum alloy helps to maximize the heat in the inner pot, saving maximum cooking time. This line of electronic rice cookers uses high pressure technology from 1.8 – 2.0 atm, this is a feature only available with Cuckoo pressure cookers, contributing to the elimination of harmful substances in food. Diverse cooking modes with up to 14 different functions, this is a rice cooker product that meets the maximum needs of users. With diverse features, saving time and safe for users’ health, Cuckoo electronic pressure rice cooker is the optimal choice for busy girls. Let’s take a look at some simple, healthy recipes from the Cuckoo electric rice cooker. Vegetable soup After preparing all the ingredients, turn on the rice cooker, select COOK mode until the pot is hot. Put the cooking oil in the pan, when the oil is hot, add the ingredients and cook for about 3-4 minutes. Add water, parsley, salt, stir well, cover for 25 – 30 minutes. If the water is about to boil, switch to WARM mode to reduce the temperature, open the lid and seasoning, cook for about 5 more minutes. Korean beef mixed rice Add the beef to the seasoning mixture and mix until the meat is fully absorbed. After 15 minutes, put the marinated meat mixture into the prepared rice in the pot, arrange the vegetables on top and add enough water. Turn on COOK mode and cook for 40 minutes until the rice is done. Open the pot lid and stir in the cheese and coriander, then turn on the steam mode for 3 minutes. So we have delicious Korean beef mixed rice. Remember to eat with a soft-boiled egg to enhance the deliciousness of the rice. Fried egg with vegetables Turn on the COOK mode until the rice cooker is hot, put 1 tablespoon of olive oil in the rice cooker, coat the inner pot with oil. Then add the vegetables and stir-fry until they are cooked enough, then put the vegetable mixture on a plate. Place eggs, cheese, salt, pepper, and vegetable mixture in the inner pot. Vegetable fried eggs will be cooked after 10-20 minutes, if you open the lid and it is not cooked, you can cook for a few more minutes. Where to buy Website Price: 1,068,000 VND – 15,550,000 VND

With the desire to create clean and delicious products, to meet the increasing demands of consumers, Vinh Thinh commune has transformed the crop structure, planned specialized farming areas, and expanded the area of ​​female sticky rice cultivation. areca nut in the direction of concentration and large-scale, with a total area of ​​more than 200 hectares, of which 50 hectares are produced according to VietGAP standards. Output reaches 4.5-5 tons/ha. In 2020, Loc Thinh glutinous rice products are certified by Thanh Hoa Provincial People’s Committee as a 4-star provincial OCOP product… Products are sold at reputable supermarkets and e-commerce platforms.

27P53 hybrid rice model in Thanh Chuong, Nghe An. Pioneer (now Corteva Agriscience) has pioneered in investment, research and development of new generation 3-line hybrid rice varieties. By applying scientific and technological advances, especially molecular biotechnology, successfully hybridized and commercialized the rice variety PHB71, which is one of the first high-quality hybrid rice varieties that retains high yield. planted in Vietnam in 2010. The year 2019 marks a new turning point in the research, introduction, selection and development of 3-line hybrid rice, when Corteva Agriscience launched the 27P53 rice variety. This is a new generation 3-line hybrid rice that has been evaluated by the Scientific Council for Seed Recognition of the Ministry of Agriculture and Rural Development as a rice variety with outstanding yield and quality, wide adaptability, good resistance to pests and diseases and adverse external conditions. The variety was officially recognized by the Ministry of Agriculture and Rural Development in October 2019. The 27P53 variety has a short TGST, only from 120-125 days in the spring crop, 100-105 days in the summer-autumn crop and the Mekong Delta. After the 27P53 rice variety was officially recognized, farmers in the rice growing areas received and planted it on a large scale throughout the provinces of Nghe An, Thanh Hoa, Yen Bai, Cao Bang, Dak Lak… bringing high economic efficiency. . Farmer Luu Xuan Bay, Phu Thanh commune, Yen Thanh, Nghe An, shared: “Through the practice of 3 production seasons, the 27P53 rice variety is easy to sow, the seeds germinate well, the seedling has good cold tolerance, and the tillering is healthy. and concentrated, less ineffective, resistant to pests and diseases. Especially, rice variety 27P53 has outstanding resistance to falling, high yield from 8-9 tons/ha, high quality rice and rice. The rice grain is long, less white, clear, and the rice is soft, and when cooled, the rice still retains its original softness, this is the best hybrid rice variety that I have ever grown. Model of a large sample field (65.67 ha) spring 2021 crop in Yen Thanh, Nghe An. According to Mr. Nguyen Tien Duc, Director of Nghe An Plantation and Plant Protection Sub-Department: “Nghe An is a large hybrid rice growing province with more than 40,000 ha/year. The presence of good varieties such as 27P53 is of great significance to the locality because some varieties have not kept their original stability.” Present in Vietnam since 1995, Corteva Agriscience always strives not only to provide innovative and sustainable solutions but also to improve the quality of life of the community. The introduction of 3-line hybrid rice varieties such as 27P31, 27P53 into production contributes to helping farmers increase productivity, quality and economic efficiency from rice cultivation. “With more than 200 years of expertise and experience in the field of agriculture, as well as for the past 25 years with Vietnam Agriculture, Corteva Agriscience is committed to continuing to accompany Vietnamese farmers”, Mr. Ngo Lanh, Sales Director Corteva Agriscience Vietnam shared. Corteva Agrisciences is a merger of 3 companies Dow AgroSciences, DuPont Crop Protection & DuPont Pioneer with the goal of becoming an independent agricultural company leading in seed technology, pesticides and digital agriculture, helping to maximize optimize farmers’ productivity as well as build a sustainable agriculture globally. DuPont Crop Protection was founded in 1802, Dow AgroSciences was founded in 1897 and Pioneer was founded in 1926. Over the past 200 years, the three companies have provided groundbreaking, sustainable solutions in control. insects, weeds, pests and diseases, and pioneering the research and development of hybrid rice and maize hybrids that help farmers improve yields and crop quality worldwide. 2018 marked a turning point in the history of the global agricultural industry when 3 companies completed the merger to officially operate under the name Corteva Agriscience.

“Household of Ms. Nguyen Thi Thanh to receive ginger root and milk”, “Household of Uncle Tam to receive medicine”… The loudspeaker plays continuously, each person comes out to receive goods, strictly adheres to 5K. An official said that people in the blockade area in the early days were very confused because they were worried that their jobs would be affected and their lives had changed a lot. However, when everything is stable, they gradually get used to it and feel more comfortable. Almost all requests of the people are met in the most timely and fastest way, from food to medicine to children’s confectionery every day… Outside, the leaders of the hamlet People’s Committee also mobilized. sponsors support rice, instant noodles, soy sauce, chao, salt and pepper, milk cake, eggs for people. People bring rice to support people in the blockaded area in Hoc Mon district, Ho Chi Minh City In less than an hour, many benefactors continuously brought gifts to “divide the fire” for people in the blockade area. Busy two times of trucks carrying salt and pepper, coming to supply, Mr. Nguyen Dinh Phuong – Head of group 126, Tam Dong 2 hamlet – said: “Yesterday, I mobilized people to support 250 kg of rice, a few bags of sugar, dozens of jars of salt and pepper and cocoons. Today, many people know that they should “please” for further support, I have collected them and divided them into 2 blockade areas, a total of more than 500 kg of rice.” Mr. Phuong had just left when Mr. Quan, the director of a private enterprise, stopped his car on the side of the road, carrying 1,000 kg of rice to provide supplies to his relatives. Then, to the women’s group led by Ms. Mai Thi Bach Yen, the head of the Women’s Union of Tam Dong 2 hamlet, brought more than 100 sets of rice full of savory, fried, and soup dishes for people in the blockade area to use. lunch. The day before, Ms. Yen’s sisters mobilized sticky rice and bread for their relatives to change dishes. According to benefactors as well as service staff in the blockade area, they will do their best to help people reduce some of their difficulties as well as be assured, stay healthy to win the epidemic.

Rice prices fluctuate in opposite directions Specifically, for ordinary rice in Long An, the price is 6,900 VND/kg; Tien Giang is 7,750 VND/kg; Dong Thap is 6,550 VND/kg; An Giang is 5,900 VND/kg… For long-grain rice, the price in Long An is 7,300 VND/kg; Tien Giang is 7,950 VND/kg; Dong Thap 7,100 VND/kg; An Giang 6,000 VND/kg… With rice prices, today is mixed. Specifically, the new NL IR 504 rice increased by 100 dong, to 7,900-8,000 dong/kg; new TP IR 504 rice reduced by 200 dong, to 8,800-8,900 dong/kg. While plate 1 IR 504 is stable at 7,900-8,000 VND/kg and gold bran is stable at 7,650 VND/kg. Traders said that today, the purchasing demand of warehouses has not prospered, in general, raw rice has returned to hybrid rai. ST rice types are sold well, prices are stable. Similarly, the types of rice sold at the market in An Giang also continued to be stable. Specifically, sticky intestines 14,000 VND/kg; fragrant rice diced 18,000 – 19,000 VND/kg; Jasmine 14,000 VND/kg; common white rice 14,000 VND/kg; Miss Hoa 16,200 VND/kg; Squirrel is usually 14,000 VND/kg, white rice is usually stable at 11,000 – 12,000 VND/kg, Japanese rice is 24,000 VND/kg; Nang Nhen rice 20,000 VND/kg; Thai squirrel 17,000 VND/kg… On the world market, the export price of rice today suddenly decreased slightly by 5 USD/ton for 5% broken rice. Accordingly, 5% broken rice is 483-487 USD/ton. Other types of rice continue to stand still, including: 25% broken rice 463-467 USD/ton; 100% rice price 418-422 USD/ton; Jasmine 563-567 USD/ton. Along with the adjusted Vietnamese rice price, the Thai rice offering price was also adjusted down by 1 USD/ton for 5%, 25% and 100% broken rice varieties. Currently, this country’s rice is recorded at 25-31 USD/ton lower than Vietnam’s rice of the same type. It is the lower Thai rice price that is creating great competitive pressure for our country’s exporters because buyers are turning to other rice exporters who are offering cheaper prices.

Over the years, farmers northern provinces selected multi-element fertilizer (DYT) NPK Van Dien specialized in fertilizing rice crops with outstanding efficiency, the product lines of DYT NPK Van Dien fertilizer have 13 nutritional components, the ratio of nutrients depends on Depending on the type of fertilizer used for priming or for top dressing. According to local custom and also due to market demand, rice variety structure In the northern mountainous provinces, it is quite abundant: in addition to cold rice varieties such as hybrid rice, short-term pure rice KD18. Vnr20… group of semi-photosensitive rice varieties such as U17, U19, or tall sticky rice varieties; In many places, special photosensitive rice varieties are planted such as Bao Thai, yellow flower sticky rice… (Dinh Hoa – Thai Nguyen area). These are high quality rice varieties, but the percentage of flat seeds is high and it is easy to fall if lack of phosphorus and other medium and micro nutrients. From the agronomic characteristics of rice transplanting, as well as nutritional requirements, specialized NPK fertilizer Van Dien provide nutrients for rice plants, from transplanting to the time of flower differentiation (Nutritional growth stage). The fertilizer product lines DYT NPK Van Dien have all 13 nutritional ingredients Research on physiology and nutrition of rice shows that: The life of rice plants can be divided into 2 growth stages: vegetative and vegetative. The vegetative growth stage was counted from the sowing rice to the female standing rice. Crop season, this period usually lasts about 30-35 days with short-term cold varieties; (In particular, the photosensitive rice varieties must wait for a “short day”, which is close to the Bach Lo period, before the rice changes to the vegetative stage). At this stage, the roots develop in the shallow soil layer (about 3-5cm) and in the direction of spreading according to the cover of the rice leaves, when the set of rice leaves covers the row, the rice roots are also woven into the field. this period rice focus on tillering, spreading leaves, spreading sheath to make false stems, so the most nutritional needs are protein, potassium and less phosphorus and other medium and micronutrients. DYT NPK fertilizer specializing in fertilizing rice has many different formulations such as: multi-factor fertilizer NPK ( 16 :5 :17) has a content of N 16%, P2O5 5%. K2O 17% Mg 5%, SiO2 7%, CaO 8%, S 2%, etc. Currently, many places people use NPK . formula 13:3:10 +TE. These are fertilizers with high nutritional content of nitrogen, helping rice plants to lay strong, grow leaves, and grow stems. The nutrient content of potassium is quite high in the fertilizer to promote moderate tillering. In addition to the balance of NPK substances according to the needs of rice plants at tillering stage, there are also enough medium and micronutrients to help rice plants grow healthy, hard rhizomes, good resistance to pests and unfavorable environment. The stage of vegetative growth was calculated from the time of differentiation of the stem to the maturity of the rice. The long-term rice varieties have the time to stand female, while the short-term rice varieties usually do not show the time when the rice is female, but the rice plants may still have tillering but have differentiated. The time of transition to the vegetative stage is counted from when the rice leaf set is more upright, the leaves are “equal to the head” or when the rice begins to harden and round the base. From here, a second layer of roots develops into the soil layers below; When the rice plant blooms, it is the time when the trunk reaches its greatest height, the roots also go down to the plow layer and reach the greatest “depth”. Providing enough nutrients at this stage helps the process of making poles, favorable flowering, good and durable leaves and large flowers, many seeds. In addition to the micronutrients, rice plants need a lot of phosphorus and NK balance to differentiate flower sprouts, especially high silicon content to help harden the root, stem, and stand the leaves to increase resistance to pests and sugar accumulation. flour. NPK fertilizer specialized in fertilizing rice has many different formulas such as: NPK NPK 6:12:3 or NPK 5:12:3 , 10:10:5, 10:7:3 or multi factor rice fertilizer 1 specializing in fertilizing rice with sufficient and balanced nutrients NPK and micronutrients necessary for rice plants in the growing and flowering stage. Multi-element fertilizer (DYT) NPK Van Dien specializes in fertilizing rice crops to help achieve outstanding efficiency Cultivating seasonal rice in the northern provinces with fertilizer DYT NPK Van Dien: Manuring : Depending on the foot of the field, rice variety and the amount of organic fertilizer, balance the amount of fertilizer in the crop; average about 15-20 kg / sao. High-legged fields, less rice transplanted, less fertilizer, low-lying fields, more acidic, more rice transplanted, more fertilized, especially Bao Thai rice fields, tall sticky rice trees.. need to give priority to lining fertilizer, can fertilize 20-25kg/pole. In order for the fertilizer to be mixed evenly and sent to the soil layers below, meeting the nutritional needs of the rice growing and flowering stage; manure should be spread evenly on the field before harrowing for transplanting or before the last harrowing turn; If you are worried about dehydration or loss of manure, you can spread manure right after the harrowing is completed, when the water is still cloudy and the mud is still loose. Do not apply fertilizer after the water is clear, the mud has settled. Because when the sludge is settled, the nutrients have been attached to the soil grain and sink, in the water at this time only the substances that cause acid and alum remain, which are toxic to the rice roots. Therefore, to settle the sludge, in the water for 1-2 days, remove the clear water and then sow. Dressing: .Based on the bottom of the field, the amount of NPK multi-factor fertilizer applied as a primer and the growth situation of each rice variety that fertilizes seasonal rice as follows: – Thickly transplanted rice fields, large transplanted fields, low-lying fields… Fertilize about 8-12 kg / pole. – The fields are fertile, high, or dehydrated. High yielding rice varieties need to be fertilized about 12-15kg/sao. -The swampy fields, Bao Thai rice fields, tall sticky rice, or other easy-to-fall rice varieties… reduce the amount of fertilizer, (you can even remove fertilizer) and should only fertilize when transplanting. 7-10 days. – Particularly, the foot of the field is high and rapid, the rice variety is hard-bodied, the fertilizer is applied twice: 60-70% of the fertilizer is applied when the rice is ready to burn, and the rest of the fertilizer is applied. To reduce fertilizer loss due to evaporation, leaching or leaching, etc., fertilizer should not be applied when it is hot and when the field is full of water. Fertilizer should be applied when it is cool and the field is dry.

Only about 45 minutes by car from Hanoi capital, life in Kim Long commune, Tam Duong district, Vinh Phuc province still retains the rustic beauty, keeping the character of the old village of the North. When the harvest comes, the rice is fully ripe and spreads all over the countryside. The farmer wears the hot sun and wind of a summer day, reaping the fruits of nearly 3 months of labor. In the past two years, when the mechanization of agriculture came to the villages, the image of harvesters appeared in the fields. But in the village of Tam Duong, farmers still reap rice with ox carts. Most of the people in Kim Long commune are engaged in agriculture, and their year-round life is associated with fields. Returning to the village is like returning to our national roots, living in a peaceful and deep space, inhaling the scent of ripe rice with cool breezes. After the rice is harvested, the field is left with dried stubble. In the traditional way, people burn rice straw – both to clean the field, kill the germs of pests and diseases, and as a source of nutritious fertilizer for the next crop. The columns of smoke kept soaring, spreading throughout the space and blending into the sky. Having been born in the village, when going out, no one can not miss the taste of the village, the busy atmosphere of the harvest and the leisurely afternoons watching the vast fields. The sun gradually disappears behind the bamboo groves, the farmer gathers up his farm tools, rests on the side of the field, enjoys the cool breezes that dispel all his worries. Another crop has passed. When the evening light falls, it is also time to gather around a cozy tray of rice, rest after a day of hard work and talk about a crop.

If the rice barrel is placed in the wrong feng shui, the family will be in conflict, gradually losing its fortune and failing. But with the right feng shui, fortune and prosperity will overflow. What does feng shui practice say about this? Experts explained that the main food of the Eastern people is rice, especially the Southern people. For them, it is indispensable to have a meal without rice to cook rice, so every house has a jar to store rice. Rice bowls are indispensable utensils in every family’s kitchen. As such an important item, where it will be placed in the kitchen is a question that many of you are interested in. Do not place the rice jar in the East and Southeast direction Some feng shui masters believe that the rice jar is a place to store rice, belonging to Tho, so it is advisable to place the rice jar in the southwest or northeast of the kitchen and keep it close to the ground (must pay attention to moisture resistance). Besides, Ngu Hanh Moc carved Tho, homeowners should not place the rice jar in the South or Southeast direction of the house because it is easy to cause fortune to be damaged, lost, luck is also natural but no more. Never leave the rice bowl empty The ancients believed that the rice jar represented “salary stock”, for fortune as well as the fullness and prosperity of the family, so the homeowner should try to keep the rice jar full. However, in other cases, keeping a little rice in the jar is also considered good fortune. The rice in the jar is no different from the salary that has just come and gone. So, when the rice is almost out, you need to buy the next batch of rice to put in the pot. Materials for making rice jars Science proves that storing rice in plastic containers in the long run is not good for health, and in feng shui, it also does not bring luck to the owner. Accordingly, crockery, pottery and porcelain – belonging to the Earth element are the best, because as a land born fortune, life, prosperity, good. Rice earth and earthenware, ceramics and porcelain will help the earth air to be more auspicious, stable for a long time, making it more durable and stable, bringing good things to the homeowner. The place to keep the rice jar must be clean and discreet According to the traditional customs of the Eastern people, it is to store rice in a closed place. Therefore, the owner should put it in a hidden, discreet corner. If you put the rice jar in a place with a lot of people, it will make it difficult for the scattered fortune to gather, and the family will not enjoy many blessings. The place where the rice jar is kept also needs to be clean and swept regularly. If there is free time, the owner should clean the outside of the rice container so that it looks clean and always new. There are many people who often do not pay much attention to this, but this is what needs to be done to help bring luck to the family. Homeowners need to keep the place where the rice pot is kept clean and clean it regularly. There are many people who often do not pay much attention to this, but this is what needs to be done to help bring luck to the family. The color of the rice container should not be colorful A pot of rice brings good luck to the house feng shui when it is brown or yellow in color because it brings prosperity Earth air. If it is in the olden days, this color is even more popular in many families because it simply brings luck and fortune to family members. * Information is for reference only.

High quality 2-line hybrid rice variety LP1603. The late Professor Vien Long Binh is the founder of Vien Long Binh High-Tech Agriculture Joint Stock Company (Yuan LongPing High Tech). In the North Central region last winter-spring crop, both rice varieties were highly appreciated by farmers for their outstanding yield (9 tons/ha on a large scale), good quality of rice. Especially, the anti-falling ability of LP1601 has helped farmers to preserve their productivity against continuous storms right before the time of harvest. Also with the advantage of high yield, delicious rice, and resistance to blast, farmers in the northern mountainous provinces brought bags of LP1601 seeds planted in the previous crop to the store to buy seeds for this year’s crop. Agronomic characteristics of two new hybrid rice varieties: Two-line hybrid rice variety LP1601 LP1601 has good quality rice, amylose content 12.21%. Delicious, soft, flavorful rice. The LP1601 variety is a two-line hybrid rice variety that was crossed and selected by Yuan LongPing High Tech. LP1601 was tested and recognized by LongPing Plant Breeding Research Company (Vietnam) in Vietnam. The variety has been officially recognized by the Ministry of Agriculture and Rural Development for production in the Northern provinces, in the Spring and Summer crops according to Decision No. 291/QD-TT-CLT signed on November 24, 2020. Growing time in Spring: 130 – 141 days, Season: 105 – 110 days. Plant height ranges from 110-115 cm. The variety has a set of upright leaves, heart of mo, durable green, compact, large cotton, fine seeds. Good resistance to shedding, resistance to blast disease, resistance to other pests and diseases and quite unfavorable conditions. The average net yield is 80-90 quintals/ha, good intensive farming can reach 100 quintals/ha. LP1601 has good rice quality (elongated, clear rice grain, high milling rate, head rice ratio reaches 84.53%), amylose content 12.21%. Delicious, soft, flavorful rice. Quality two-line hybrid rice variety LP1603 LP1603 has good quality rice, amylose content 12.66%. Delicious, soft, flexible, flavorful rice. The quality 2-line hybrid rice variety LP1603 was tested and recognized by Yuan LongPing High Tech Group, and LongPing Seed Research Co., Ltd. (Vietnam) conducted testing and recognition in Vietnam. The variety has been officially recognized by the Ministry of Agriculture and Rural Development for production in the Northern provinces, in the Spring and Summer crops according to Decision No. 32/QD-TT-CLT dated 4/2/2021. Growing time in Spring: 131 – 141 days, Season: 105 – 110 days. Plant height ranges from 102-110 cm. LP1603 has a set of long-lasting green, long-lasting cotton leaves. Good resistance to shedding, resistance to blast disease, resistance to other pests and diseases and quite unfavorable conditions. The average net yield is 80-90 quintals/ha, good intensive farming can reach 100 quintals/ha. LP1603 has good rice quality (elongated, clear rice grains, high milling rate, head rice ratio of 85.37%), amylose content of 12.66%. Delicious, soft, flexible, flavorful rice.

Illustration The filling of this dish is not too picky. I usually grind the shoulder meat with dried onions, then mix it with finely chopped scallions, marinate some delicious fish sauce, main noodles, and pepper. If you want to add more “taste”, we should mince a little more young leaves mixed with meat. After letting the filling soak in the spices for a while, we can wrap the patties. There is an interesting thing, both guise leaves and river bones have different color characteristics of two-sided leaves. One side is dark green, one side is lighter in color and the petiole is quite hard. When wrapping the rolls, we should turn the light green side in, and the dark green side out so that the patty has a nice color. Spread a leaf, we put the spoonful of filling just enough with the leaf and then roll it evenly. After rolling the patty, the smart housewife often takes the leaf stalk to tighten the patty so it doesn’t fall apart. Put the pan on the stove, wait for the oil to be hot, then gently put the fried rice in it. Note that you should put the part with the edge of the leaf rolled in first. Remember to fry on low heat and turn it over with your hand so that the patties are evenly cooked. When the sausage is cooked, take it out on a plate with greaseproof paper and place it on a flat plate. Lot leaves, river bones eaten with rice and vermicelli are all suitable. Pick up a piece of golden, stretchy spring rolls, dip into a bowl of fish sauce mixed with lemon pepper and chili, we slowly enjoy. The flavor of the fragrant patties brings up the taste of the guava leaves, the river bones, the soft and fatty texture of the meat… it’s a real treat. If eaten with vermicelli, the dipping sauce is as light as the bun cha dipping sauce. Some people prefer grilled basil leaves because they don’t like the characteristic scent of river bones. However, with vermicelli with fresh bamboo sticks, the river bone cake is really delicious. This is also the “attractive” dish of some bun cha restaurants in Hanoi. In addition, river bone pork rolls are also combined by housewives with rice paper soup. The bowl of rice paper soup has a completely new flavor and color when it is dropped a few pieces of pork loin leaves on top. Cha la lot, river bones are not only made with pork, mothers also create a cute variation with beef patties. To make the patties sweeter and softer, we should blend pork with beef or mix diced pork fat into the filling. After rolling cha with guise leaves, river bones, we can bake it on a charcoal stove. When the leaves turn yellow, the meat is soft, and the fat is secreted out of the patties. Remove the patties from the blister, soak in a bowl of sweet and sour dipping sauce and pickle, we enjoy with vermicelli. If eaten with rice, beef patties with guise leaves, river bones just need to be dipped with salted fish sauce sprinkled with pepper. Although it is a simple dish, it has its own special flavor. Sometimes, I ask myself, does anyone still remember the taste of the dish with guise leaves and river bones?

Glutinous Rice with DRY SHRIMP SHRIMP MATERIALS 2 cups delicious sticky rice ½ teaspoon salt 2 tablespoons sugar 2 cloves of garlic 4 cloves scallions 100g dried shrimp 2 sausages 2 tablespoons cooking oil 4 purple onions Pepper + cornstarch, cilantro DOING Prepare Sticky rice: washed, drained, mixed with salt. Dried shrimp: wash, soak for a few more minutes to soften Sausage: washed, thinly sliced Onions: washed, sliced Green onions: washed and chopped to separate the tubers and leaves Processing Cook about 2 cups of boiling water and pour the glutinous rice into it, reduce the heat to boil, and stir well When the sticky rice is dry, remove all the fire, leaving only a little coal. Cooked glutinous rice is not mushy Heat oil, add onion + garlic and sauté, then dry shrimp, sausage and finally add green onion + pepper until fragrant. Pour everything into the sticky rice pan, mix well. Cooked glutinous rice on a plate, top with a few cilantro stalks, serve hot. Note: Sticky rice can be sticky (steamed with steam) instead of cooking, then mixed in. BATH BUU Glutinous Rice MATERIALS 2 cans of sticky rice 1 liter of broth 5 ears of shiitake mushrooms 300g char siu 200g cashew nuts Onion, garlic, pepper 200g tapioca 1 chicken 1 egg white Salt, MSG, Oil DOING Prepare Clean glutinous rice, drain Put the broth in a saucepan, bring to a boil, then add the sticky rice to cook Pomegranate shredded roti chicken thịt Diced char siu meat, peeled and diced tapioca Cashew nuts split in half, wipe away dust Thinly sliced ​​onion and garlic, finely chopped Processing Heat oil in a pan, add garlic and onions, then add shiitake mushrooms + char siu meat, chicken, and stir-fry, season to taste. Present Mix this fried filling into cooked glutinous rice, scoop out onto a braised plate to smooth the surface, attach cashews on top, cover the surface of the sticky rice plate, beat the egg whites, spread, then put in the oven, the sticky rice is golden. . Take out the sticky rice, attach cilantro in the middle of the plate to make it beautiful.

For example, recently, the research team of Dr. Dao Minh So, Head of Plant Breeding Department, Southern Institute of Agricultural Science and Technology, has just announced the successful breeding of a new rice variety SR20 with pinkish red color with many similar characteristics to the famous dragon blood rice variety. which has been lost. Share with PLO Dr. Dao Minh So said that in the process of breeding improved rice varieties, suitable for new farming conditions, the research team happened to create some colored rice varieties (pink, red, purple, black). . “Compared to ordinary white rice, this colored rice has a higher nutritional content thanks to these distinct colors,” said Dr. So. Red rice is being sold in the market. Photo: Quang Huy Talking more about this, Dr. So said, in terms of nutrition, colored rice is better than regular white rice based on two factors, namely seed characteristics and processing. “In terms of seed characteristics, compared to white rice, the nutrients contained in red, black and purple pigmented rice varieties will contain many biological micro-minerals such as iron, zinc, calcium, magnesium, B vitamins and minerals. The antioxidant content of anthocyanine is higher… Especially in red rice like SR20, the iron content will be higher than that of ordinary rice,” said Dr. So. Regarding the processing process, he said: “During the research on the color rice line, I realized that in order to retain many nutrients, antioxidants and sweetness of rice, rice should only be processed into a milled form. and the bran part, also known as milling, our goal is to turn this rice line into a daily consumer product like normal white rice, so when we bring this rice to the market, we still recommend it. Enterprises need to follow the processing method, so that when rice is served, it still has to achieve the highest nutritional value. Colored rice usually contains more nutrients than regular rice. Photo: Nguyen Ha According to him, currently on the market there are many types of colored rice, but these types of rice are often processed into brown form, ie whole grain rice. “These types of rice contain a lot of nutrients, but the rice grains will often be hard, not porous like white rice, so when using it, consumers often have to soak, rub and then cook, to create softness, so they are also picky.” . However, he also noted that, with all kinds of milled rice still intact, it is often damaged and moldy, so consumers should only eat where it is and buy it there. At the same time, with the processing of rice with the bran intact, it is necessary to have a safe farming process, otherwise pesticide residues or fertilizers will remain in the bran layer, causing harm to people. used when in use.

High yield pure rice variety Huong Binh. Huong glutinous rice variety and Huong Binh quality rice variety were selected and created by Hong Quang – Ninh Binh Agricultural Materials Company Limited (Hong Quang Company) from imported materials, the variety has been recognized for circulation by the Ministry of Agriculture and Rural Development. at Decision No. 100/QD-TT-CLT dated May 7, 2020 and Decision No. 125/QD-TT-CLT dated June 19, 2020; registered for copyright protection, protection certificate No. 34.VN.2021. The recognized circulation area includes the Northern and North Central provinces. Huong glutinous rice variety Similar to Huong sticky rice. With a short growth period, in the cold weather of the spring crop of 2021, this rice variety from sowing to harvesting is only 125 days, the crop is about 100 days, suitable for planting both crops, barefoot and barefoot. , and low. The average tree is 105-110cm tall, the tree is quite resistant to falling. The overall shape of Huong sticky rice is more beautiful than N97 or N98, medium tillering, compact laying, dark green leaves, moderate leaf stand, narrow leaf angle and long life span. ripe red tail. The seeds are round, the husk is bright yellow, the rice code is quite attractive, the percentage of seeds is high, in the spring crop of 2021, the seeds will be over 95%, the seeds are bigger than N98, the weight of 1000 seeds is 26-27 g. Glutinous rice is very suitable for processing glutinous starch, making cakes and cooking wine. According to the comments of processing households, Huong sticky rice wine has a higher alcohol recovery rate than other varieties (N87 or N97). In terms of quality: Glutinous rice has a slight aroma, much better than N97 and N98, the rice surface is uniform in color, opaque white, and uniform, if harvested fresh, dried, the percentage of milled rice is high 69-70%, the rice is flexible and not sticky; The softness of rice is almost equivalent to N98. Especially, Huong sticky rice has good resistance to blast disease, 4 crops are monitored, including those with favorable conditions for the growth of blast fungus, infected varieties are burned, but Huong sticky rice is still safe. Dry blight and leaf blight in the crop are also light, so planting Huong sticky rice costs less pesticides, saving costs. Huong sticky rice has a high yield, an average of 70-75 quintals/ha in spring crop, balanced intensive farming, good foothills reaching 8.0-8.5 tons/ha, in the trial Huong sticky rice exceeded N97 10-12. %. High-yield and high-quality rice variety Huong Binh Rice variety Huong Binh. The variety has a growth period of 125-130 days in the spring crop and 100-105 days in the winter crop; suitable for planting both crops in a year in the northern and northern central provinces, barefoot and lowland. Huong Binh has a compact tree shape, good branching, high percentage of flowers, medium-sized flowers, thick seeds, elongated seeds, and thin, bright yellow rice husks. Grain weight 23-24 g/1000 grains, high rice ratio 67-68%, beautiful rice surface, in rice, eating quality is assessed as quite delicious, rice is soft, flexible, cooked rice overnight is not damaged. wet and still maintain the plasticity, thick rice, amiloze content 17-18%. About the overall shape: Huong Binh has a height of about 110cm, leaves are dark green, thick leaves, hard leaves, average leaf width 0.8-1cm, vertical leaf angle, functional leaf life high. Shapes accept a scale of 1 (best). Huong Binh is quite resistant to rice blast, dry blight, has not seen any serious damage from BPH, the crop is very light, only in the foothills of the lowland fields and with late nitrogen fertilization. The disadvantage of Huong Binh is that the cotton neck is not long (cotton neck is 0-0.5cm). The average yield on bare feet in the spring crop is 7.5-8.5 tons/ha (270-300kg/sao in the North). Hit the season everywhere In the spring crop of 2021, Hong Quang Company has cooperated with a number of rice processing and milling enterprises, deploying a series of production sites from the Red River Delta, North Central, and South Central Coast regions. . Everywhere, Huong and Huong Binh glutinous rice is also abundant, commercial rice of these two varieties is purchased fresh by businesses at a price of 6.0-6.7 thousand VND/kg, making farmers extremely excited, because just good season, just get the price and save the cost of drying. In Quang Nam, the family of Mr. Nguyen Van Chu, Dien An 1 Cooperative, Dien Ban district transplanted 1,000 m2 of Huong Binh variety, collected 1,080 kg of fresh rice, and dried more than 8 tons/ha. Mrs. Nguyen Thi Linh’s family, Bac Thanh commune, Yen Thanh district, Nghe An planted 1.5 ha of Huong sticky rice, collected over 13 tons of fresh rice, yielding 8.6 tons/ha. Mr. Hoang Van is also in Yen Thanh, hamlet 7, Cong Thanh commune, planting 5,000m2 (5 sao of Central Coast) of Huong Binh variety, with an average yield of 460 kg of fresh rice/stick. In Le Thuy – Quang Binh, in many material areas, farmers planted Huong Binh and Huong sticky rice varieties with a huge yield of 400-450kg/sao Central, many people said that they have not seen a good rice crop and as much rice as the one. hey, god compensated for the flood damage in the previous crop, lost all of his mother’s breeds, his property… In Quang Xuong, Nong Cong (Thanh Hoa), 4 areas of raw materials for growing Huong and Huong Binh sticky rice with purchase contracts with enterprises are all in season and at good prices. In Ninh Binh, Khanh Trung Cooperative, Yen Khanh district, we met a delegation of farmer households and agricultural service cooperatives to visit the field to evaluate these two varieties in the field of spring crop, May 25, 2021. Mr. Suat’s household in Village 7 in Khanh Trung commune commented, he has planted Huong sticky rice a few seasons ago, he likes it because it is hardy, resistant to falling and especially not blasted, when harvested, a business has fresh weight and high price. Ms. Lai Thi Hao, also in Khanh Trung, had the same comment as Mr. Suat and said she would expand the next two rice varieties. Mr. Dinh Van Thuyet, Director of Khanh Trung Agricultural Service Cooperative, and evaluated the reality in the field with a group of advanced farmers. an enterprise in the district selected and created, real people, real work, we witnessed the company’s technical staff sifting through the selection, measuring and testing, comparing, then representing it on a mass basis, very confident. . Next season we plan to give 140-150 ha. In this commune, traders also buy fresh and compete with each other, the village and commune have to arrange the schedule and location. In Yen Mo, Ninh Binh, with 10 ha of Huong Binh variety, the average fresh yield is 280 kg/sao in the North, many households over 300 kg of fresh/sao in the North. Businesses collect fresh and pay people 6,000 – 6,500 VND/kg depending on the type. With an average yield of 8.5-10 tons/ha of fresh rice, farmers earn an average of 56-57 million VND/ha, the total cost from seeds, fertilizers, pesticides, labor land (90,000d/sao BB, equivalent to nearly 2,500,000d/ha, harvested by combine harvesters 100,000d/pole, equivalent to 2,800,000d/ha…). According to the calculation of all costs, each hectare costs 19.5 million to 20 million VND, so this crop with Huong and Huong Binh sticky rice, farmers who spend 100,000 VND will get 280,000 VND in profit. net is 25-26 million VND/ha.

Inside the restaurant, every 4-5 am, Mr. Hien and his companion, Ms. Nguyen Thi Yen Anh (who lives in Go Vap district) and a few associates are busy preparing “restaurant-standard” meals to send. donated to the anti-epidemic forces of the district. Mr. Hien confided that the restaurant had just opened for about a month, when the COVID-19 epidemic developed complicatedly, Go Vap district alone had to implement social distancing according to Directive 16. He had to give most of his staff a break. No longer accepting visitors, difficult situation surrounds. Mr. Pham Minh Hien (right cover) takes care of the rice portions sent to the anti-epidemic force. However, during the difficult time that seemed to be deadlocked, Yen Anh – his companion offered to support him with a part of the funding, contributing money to help him keep the restaurant fire, instead of selling as before. will cook rice to send to anti-epidemic forces, instead of words of encouragement for them to focus on their work. The idea just came up, everyone started working right away. From May 29 until now, every day, Mr. Hien and his friends cook more than 100 servings of rice with gratitude. Initially, the money for cooking rice was paid by Mr. Hien and Ms. Yen Anh. Many of his business partners see that, they support rice, meat and fish… Many friends also started sending money to support. “They want to come with me. They told me to go for a long distance, not every day, sometimes 16 to 21 days, with a daily budget of more than 3 million, one person will not be able to bear it. So the friends decided to accompany and contribute a little heart to him to maintain this meaningful work “- Mr. Hien said. The daily meal prepared by Mr. Hien and his friends is as delicious as the restaurant meals. Each set of rice has stir-fried dishes, savory dishes, soups, and desserts. Salty dishes always change from fish to meat to chicken, eggs, and soup are also changed every day so that the eater does not get bored. Because more than 100 meals are prepared every day, all dishes are planned by Mr. Hien in advance to order ingredients or so that sponsors can support the ingredients through that plan. Just like that, every morning from 4 to 5, everyone started working. Working until about 10:30, the policemen in the district will drive to the restaurant to receive and transfer to the anti-epidemic force in Go Vap. When asked about the difficult situation of the epidemic, it is impossible to do business as before, why did he and his friends choose this volunteer work, Mr. Hien just smiled and said: “Hien thinks that everyone is having a hard time now, but there is a common difficulty, not his own, if I have the strength, I try to help everyone a little, each person contributes a little effort, agrees with him. If you are on the front line against the epidemic, the epidemic will pass faster, and from then on, we hope to return to trading soon.” Along with Mr. Hien for the past year, Mr. Nguyen Cong Vinh said that every day when moving through the epidemic prevention checkpoint, the brothers and sisters at the checkpoint were too hard, had to endure the sun and rain, while the strength of the family. The restaurant is cooking, so everyone wants to contribute the most practical things to the brothers and sisters through rice portions. “Brothers and sisters, please be confident, behind you, we will always support you” – Mr. Vinh messaged. Hien’s group of friends each have a job, everyone is busy preparing 120 meals to send to the anti-epidemic force. Today, the main course of the meal is fried eggs, fried vegetables, soup and indispensable fruit dessert. The meals are carefully cared for according to “restaurant” standards. Starting early in the morning until about 9 o’clock, everyone divides the food into each tray. The daily cost to cook more than 100 meals is about 3 million VND. Each bag contains 5 servings, the staff of the restaurant check that each serving has enough chopsticks, spoons or fruit for dessert. “Why does this portion of rice have so few eggs, why is everyone full?” – Hien said to the group. After a while, fragrant steamed eggs are added immediately. Gratitude portions to encourage the Go Vap anti-epidemic force. At about 10 o’clock, the police car of Go Vap district ran to the restaurant to receive the rice portions, then divided among the gatekeepers at the entrance to the district. Mr. Hien said he will maintain this job with friends until the end of social distance, when the epidemic situation subsides, the brothers and sisters will no longer be on duty to work as stressful as now.

Resources: Water spinach: Half a kilo Chili: 5-7 fruits (depending on the spiciness) Purple onion: 5 pieces Garlic: 5 cloves Seasoning: Vinegar, sugar, salt Perform: Step 1: Prepare water spinach First, you pick up the water spinach and remove all the leaves. After washing with water, add 2 tablespoons of salt to the pot, stir well and add the vegetables to wash again and then drain. Next, you put a cup of vinegar in another bowl of water and then put the water spinach in to soak for about 1 hour. This helps the vegetables to have a beautiful color. After soaking, you start the pot of water and put the vegetables in the blanching (quickly blanched without soft vegetables, losing their crispiness) and then take them out and put them in a bowl of ice cold water to soak for about 10 minutes. . Then take it out and cut it into bite-sized pieces. Step 2: Cook sweet and sour mixture hợp Peppers de-stemmed, onions and garlic peeled and sliced. Then, put in a pot of 500ml of water with 1 tablespoon of salt, 150g of sugar and 120ml of vinegar and then bring it to a boil until the sugar dissolves. When the mixture cools down, add the onions, peppers and garlic. You can taste it again to see that the water has a sweet and salty taste that is just right. Step 3: Soak sweet and sour water spinach When the mixture cools down, put the water spinach in a glass jar and pour the mixture into it. Close the lid tightly and soak for about 3-4 days to use. When the vegetables have reached the acidity that you have not eaten yet, they can be placed in the refrigerator to preserve and use gradually. Pickles Resources: – Cucumber (cucumber): 5 – Fresh ginger, dried onion, dried garlic, chili fruit – Spices: Table salt, sour vinegar, granulated sugar Steps to take: Step 1: Prepare cucumber (cucumber) – The cucumbers are washed in a basin of water, then soaked with a little diluted salt water solution for about half an hour. – After soaking, take out the cucumbers in a basket and put them in the faucet to rinse a few times, drain. Step 2: Prepare the accompanying seasoning – While waiting for the pickled cucumbers, bring the onion and garlic out and peel the outer skin. – Left chili should be washed, broken off the green stalk, can leave the whole fruit or cut into small slices as you like. – Fresh ginger cleaned, peeled and cut into thin slices. Step 3: Make a delicious crispy pickled cucumber – First prepare a mixture of salt water to soak cucumbers according to the following recipe: Pour about 800ml of slightly warm water into a large bowl and then add three tablespoons of salt, one tablespoon of granulated sugar and three tablespoons of sour vinegar, Use a spoon to stir until dissolved. To have a way to make delicious crispy pickled cucumbers, you need to prepare this pickling water in the right ratio. – Next, add all the dried onion and peeled garlic on top with thin slices of ginger plus chopped red chili or chili continue to stir. – Next, put the cucumbers in the prepared glass jar (remember to disinfect with boiling water before salting the cucumbers. – Finally, pour a mixture of salt water, sugar, and vinegar just dissolved in so that the cucumbers are submerged. Then put the lid on the jar, bring it to a cool place and soak it for about 3 to 5 days to have a delicious crispy salted cucumber dish. Salted figs Resources: – 500g glutinous figs – Fine salt, vinegar – Chili: 4-5 depending on the spiciness – Garlic: 1-2 bulbs – Galangal: half a tuber about 20g – Sugar: 20g – Glass jars for salt. Making: – Pickled figs soaked in salt water to dilute the plastic and reduce darkening. You can leave the whole fruit or halve it, but leaving the whole fig will be more crunchy than halving. – Soak figs in salt water and diluted vinegar for about 20-30 minutes to release all the resin. After that, rinse 2-3 times with clean water and let it dry. – Sliced ​​or smashed garlic. – Thinly sliced ​​chili. – Thinly sliced ​​galangal. – Boil about 600ml of water with 20gr of granulated salt and 15gr of sugar, taste a bit salty, sweet and sweet according to taste (note not to let the salt be too light, it will quickly sour and become scum). Bring to a boil then let cool. – Put figs in the jar, alternating garlic, chili, galangal. Fill the boiling salt water with sugar to cool, if the figs float, use a heavy object to press down. – After 1-2 days, keep the figs in the refrigerator to eat gradually. – Salted figs begin to be eaten after 2-3 days, the figs will turn yellow. Salted bean sprouts Resources: Clean bean sprouts: 500 gr Carrot: 1 medium Red onion: 2-3 bulbs Chives: 1 bunch Chili: 4-5 (can be omitted) Sugar, salt, vinegar, filtered water Clean glass jars (wash in boiling water, let dry) Steps: + Make a sweet and sour mixture consisting of three tablespoons of sugar, two teaspoons of salt, and one teaspoon of vinegar dissolved in four tablespoons of water. Boil this salt water mixture and let it boil for about 1-2 minutes, then turn off the heat and wait for it to cool. + Pick up the remaining bean sprouts and bean pods, wash and dry. Wash the carrots and peel them, grate or grate them. + Wash chives, cut into pieces about 3 cm, dry. + Peel the onion and cut it into thin slices. + Put chives, bean sprouts, carrots in a bowl, wash and mix well. Wash and slice the peppers. Wait for the brine to cool, then add the chili. + Put the bean sprouts mixture just mixed into the glass jar. Pour in the salt water and vinegar. Tie items on top so that the rack doesn’t float out of the water. + Soak the melon for about 1 day, then squeeze out the water and put it on a plate to eat with rice and other dishes. + Add 1 bowl of fish sauce to dip the melon, very delicious. Fish sauce for minced garlic, sliced ​​chili, sugar, lime juice and paprika. Xiao Bao (Synthetic) Photo: Collectibles

Dr. Le Hung Phong – Director of the Center for Research and Development of Hybrid Rice (Institute of Food and Food Plants) – with a new generation of hybrid rice. Photo: Duong Dinh Tuong. Advantages and disadvantages of domestic hybrid rice Dr. Le Hung Phong – Director of the Center for Research and Development of Hybrid Rice (Institute of Food Plants and Food Plants), who was black because of sunburn, just led me to visit the new generation hybrids mentioned. When he was a student at the University of Agriculture I, he himself chose to be a rice breeder, and his graduation thesis was also about hybrid rice, guided by Assoc. Prof. Dr. Nguyen Thi Tram. She advised: “If you like this job, then go to the Center for Research and Development of Hybrid Rice.” At that time, this unit was just established in 1994. Until now this is still the only research center in this field. According to Mr. Phong, if the southern part of the breed is mainly from the IRRI International Rice Research Institute, the northern part is mainly from China, both hybrid and pure. Research on hybrid rice in our country can be divided into several stages: From 1995 to 2000, we basically researched and perfected and mastered the technology of F1 seed production and production of parental lines imported from China. Country. From 2000 – 2010 mainly use the available Chinese mother line to cross with his father’s line. Therefore, the hybrid advantage in yield as well as quality of the domestic variety cannot exceed that of the imported Chinese variety. From there, we oriented, in addition to using imported materials from that source, to improve and introduce sterility genes, restore genes, and create new Vietnamese parent materials. In the period of 2011 – 2015, University of Agriculture I (now the Vietnam Academy of Agriculture) and the Center for Research and Development of Hybrid Rice under the Vietnam Institute of Agricultural Science and Technology (now part of the Food Crop Institute). food plants) has created parent lines with its own orientation such as E15S, T6S, AMS35S, D116S, AMS211A,14A… These are the mother lines of some quality Vietnamese hybrid rice varieties such as HQ19, Aromatic hybrid 6, HYT124… In the basic spring crop, we use Chinese hybrid rice varieties because they have more advantages in yield and shape, but the main crop uses two-line hybrid rice varieties produced in the country because of the short growing time, better resistance to pests and diseases, better quality. Currently, the quality of imported hybrid rice varieties is getting better and better, such as: Thai Xuyen 111; Ly2099; LP1601… Besides, we have also successfully chosen to create quality two-line hybrid rice varieties that can grow two crops in a year such as HQ19, Hybrid Aroma 6, HYT124, MCH2… Close-up of new hybrid rice. Photo: Duong Dinh Tuong. The general orientation of the Ministry of Agriculture and Rural Development is to select hybrid rice varieties that are resistant to pests and diseases, improve quality, and respond to climate change. Indeed, we also have success in breeding such as having parental lines for quality breeding, transferring genes for resistance to pests and diseases. So far, we have varieties that can be said to be of equal quality to the best imported hybrid rice today, Thai Xuyen 111 (sometimes selling up to 150,000 VND/kg), for example, two-line hybrid rice HQ19, HYT124, Hybrid aromatic 6, MCH2… with a selling price of 100,000 – 120,000 VND/kg, some promising three-line hybrid rice varieties, such as HYT325, HYT315, with rice seeds over 7mm long, clear rice, amylose content 16-18%, fragrant rice. However, one of the weaknesses of the domestic varieties is that the shape in the field is not as eye-catching as the Chinese hybrid rice varieties because they have technologies and genetic resources that not only create high yields, The quality and shape are still very nice… We have created our own parent lines from Chinese materials, unfortunately, we have not effectively exploited the male sterility genes from native rice and domestic wild rice. Select varieties in the direction of rice for export According to Mr. Phong, recently, the hybrid rice market has gone down because of the competition of high-quality pure rice, especially in the Red River Delta provinces. In addition, due to industrialization and urbanization, the area of ​​rice cultivation has decreased, the demand for food is not large, the price of imported seeds is high, and the source of seeds cannot be proactive while domestic goods can only meet 30-35 years. % need. The goal of developing hybrid rice in the coming time is not necessarily to increase the cultivated area, but to raise the proportion of domestic products from more than 30-35% to 40.50%…, conquering the market by high quality seeds. Dr. Le Hung Phong: “The results of our work up to now can be said to have not been as expected”. Photo: Duong Dinh Tuong. Dr. Le Hung Phong confided: “In the past, we used to joke: “Although hybrid rice is hybrid, the yield is still twice that of normal rice”, but in fact, research shows that “to create hybrid rice varieties, time Time and effort must be twice that of pure rice.” For example, the research time to select a pure rice variety can be 5 years, but it takes 10 years for hybrid rice. Moreover, the production of hybrid rice seeds by external pollination, depends a lot on weather conditions, on the characteristics of pollen recipients and pollens of the mother and father lines, whether parents combine to create an advantage or not… In short, the production of hybrid rice seeds requires a large investment but the risk is high, so well-known enterprises like ThaiBinhseed have not invested in the production of hybrid rice seeds, Vinaseed only focuses on the production of hybrid rice varieties. old system, easy to do like Nhi uu 838 and now it’s time to start with new varieties imported from China. Besides, there are also private enterprises, the provincial Seed Center has copyright like Cuong Tan Co., Ltd., Hai Phong High-Tech Agriculture Joint Stock Company, Lao Cai Seed Center, Thanh Hoa Institute of Agricultural Science, Vietseed … to invest in domestic hybrid rice production. Currently, the official hybrid rice research and breeding system only has the Crop Research and Development Institute of the Vietnam National Academy of Agriculture and the Hybrid Rice Research and Development Center of the Institute of Food Crops and Food Plants. . We are implementing a program to select and breed hybrid rice that is qualified for export. In addition, starting research on selecting hybrid rice varieties to cope with climate change. HYT 315 – new generation hybrid rice at the Center for Research and Development of Hybrid Rice. Photo: Duong Dinh Tuong. Making good seeds, but selling copyrights at this time is difficult because two or three successful harvests and one loss is zero production effort, so businesses are not eager. There is a new direction of combining with businesses to jointly invest, share profits as well as risks. The Center is now a partially autonomous (45-50%) non-business unit. The results of our work to date can be said to have not been as expected. For example, the phenotype of domestic hybrid rice compared with Chinese hybrid rice is still poor, and needs to be improved to be closer to imported varieties. What I regret most is that the opportunity to contribute to the development of domestic hybrid rice production is that at the time when HYT100 was recognized as a variety, there was no strong business to invest in it. The quality of the HYT100 is good, but there are difficulties in seed production, which are also common weaknesses of quality hybrid rice varieties. If this weakness can be improved, the opportunity for development will be better. I think there are still many things that can be exploited and believe that hybrid rice will grow well. I used to go to an expert in Africa where rice is only for invited guests, proving that the rice grain still plays a huge role in the world with densely populated countries or need to ensure food security. In order to develop hybrid rice and pure rice in particular and the seed industry in general, if the State and the Ministry of Agriculture and Rural Development do not have policies to invest in-depth in domestic research, it will be difficult to compete with foreign products. Large enterprises, with a lot of money, only invest in research at the level of exploration and testing of varieties, not in-depth research. Therefore, appropriate attention and investment is still needed for non-business units doing research to ensure continuity and to produce good products.

Illustration. Image source: Internet Resources: Chicken wings 1 kg Chili sauce 2 tablespoons Soy sauce 1 tbsp Oyster oil 1/2 tbsp Garlic powder 2/3 teaspoon Ginger powder 2/3 teaspoon Honey 1 tbsp Sesame oil 1/2 tbsp Seasoning seeds 1/4 teaspoon Making: Wash your chicken wings with cold water. Next, pour 2 liters of hot water about 70 degrees Celsius into the bowl, dissolve it with 2 tablespoons of salt. Soak chicken wings in a bowl of hot water mixed with salt for about 5 minutes and then use a razor to clean off dirt, grease, … on the chicken skin. Then rinse with clean water and dry. In a bowl, mix the ingredients, including: 2 tablespoons chili sauce, 1 tablespoon soy sauce, 1/2 tablespoon oyster sauce, 2/3 teaspoon garlic powder, 2/3 teaspoon ginger powder, 1 tablespoon honey soup, 1/2 tablespoon sesame oil, 1/4 teaspoon seasoning. Put the chicken in a large bowl, mix well with the sauce mixture, marinate the chicken for about 1 hour for the wings to infuse the spices. Preheat the oven for 10 minutes at 210 degrees Celsius to stabilize the temperature. Place the chicken wings on a tray, place in the oven for 20 minutes at 200 degrees Celsius. The remaining chicken marinade, take out the bowl and add 1 tablespoon of honey. After 20 minutes, open the oven and spread half of this mixture evenly on the chicken wings, then continue to bake for another 5 minutes. After 10 minutes, you open the oven door, flip the chicken wings over, spread the remaining chicken marinade evenly, close the oven door, select the upper fire mode, bake for another 5 minutes and you’re done. Stir-fried melon with bean sprouts Illustration. Image source: Internet Resources: Young melons: 2 medium fruits Bean sprouts: 200 g Lean meat: 100-150 g Dried onions: 1-2 bulbs Scallion Condiments: cooking oil, seasoning seeds, soup powder, main noodles. Making: Bean sprouts, scallions are washed and dried. Peeled melon, cut into bite-sized pieces. Wash and thinly slice the pork loin. Sauté onion with cooking oil, stir-fry the meat until just cooked, season with canh teaspoon of soup powder and then put the fried meat on a plate. In the same pan, stir-fry the melon in the pan, quickly add the bean sprouts and stir-fry together. Spicy taste. (Because the melon and bean sprouts are both cooked very quickly, so you should stir-fry with high heat and should not be left for long). Finally, add the fried meat to the island again, add some spring onions and the main noodles. Turn off the stove for sauteed melon and bean sprouts on a plate or bowl of your choice. Green bean soup with lotus root Illustration. Image source: Internet Resources: 1 bowl of whole green beans ½ bowl of dried corn (bags, sold in supermarkets). 1 lotus root; Necessary seasoning. Making: Chickpeas and corn are both soaked in warm water for 2-3 hours before cooking. Lotus root is washed, peeled and grated into small fibers like making mannequins. Add enough water to the pot, if you want to quickly you can use a pressure cooker. Boil In turn, pour green beans, corn into the stew until soft. Finally, add the lotus root, season with a little salt to taste.

It may seem sophisticated because of the presence of many ingredients, but the way to cook Hoi An chicken rice is very simple and can be done at home. Ms. Pham Diep (Hai Phong) shared a recipe for delicious, well-prepared chicken rice that made many women admire. Chicken Rice Ingredients: – Chicken: 1 chicken – Vegetables: carrots, onions, cucumbers, bean sprouts, spring onions, laksa leaves, herbs of all kinds, onions, garlic, ginger, turmeric, lemon, chili, sesame… – Rice How to make chicken rice: – Wash chicken, wash with salt, wash again, drain, then take turmeric powder or turmeric juice to apply all over the skin to absorb evenly. – When boiling chicken, put in the pot of onion, ginger, and spices to make the chicken more delicious and richer. – Boil the chicken until cooked so that the chicken is not broken and the skin is not torn – Chicken broth is used to cook rice and a little sauce. – After boiled chicken, cut the thighs and wings into pieces, and tear the breast meat to mix the salad. Diep’s attractive chicken rice dish. Photo: NVCC Rice -Rice is washed, soaked before about 30 minutes with turmeric water, finished soaking, drained rice. -Put the rice on the pan and stir with a little oil and turmeric water until the rice color is opaque. -Pour the roasted rice into the pot and cook with chicken broth to get a fragrant, sticky yellow rice product. Salad -In the process of waiting for the chicken to cook, we prepare the ingredients for the salad. -Onion: cut into strips and soak in ice water to reduce pungent and crunchy. – Carrots, grated cucumbers, chopped laksa leaves. -Make salad dressing: Mix sugar, lemon juice, a little soup and minced garlic and mix well. -Pour the ingredients into a bowl and mix well for the vegetables to soak up the sweet and sour seasoning, then mix in a little sesame to increase the aroma. To make chicken rice at home, you can learn how to make it simple and quick by Ms. Diep. Photo: NVCC Chickencoop -Wash with salt water to drain and finely chop (prune gizzards into beautiful flowers). Stir-fry: Add onions, minced garlic and stir-fry until golden brown, add the chicken hearts and fry until fragrant. – Stir-fried chicken hearts divided into 2 parts, 1 part to make sauce, 1 part to stir-fry bean sprouts. Sauce -Put a small portion of the fried chicken intestines in with a little chicken broth, add seasoning, and pepper to the boil (if anyone doesn’t like a lot of fat, skim off the fat in the steps) so her sauce Diep is not very fatty. Stir-fried chicken heart with bean sprouts -Take all the remaining stir-fried intestines into the pan, add bean sprouts, onions and seasonings just enough, stir-fry until cooked, then add sliced ​​scallions for aroma. Make boiled chicken dipping soup – Perfect soup, chili sauce, pepper, lemon juice. Chicken rice dish: -Prepare mam and banana leaves, washed and dried – Then arrange the dishes in each corner, put the sauce bowl and sauce plate in the middle, wash and drain the herbs to the corner. – At home, there is a mold of sticky rice, so Pham Diep put the rice in to make it beautiful – Sprinkle a little more sesame on rice and salad, finally trim some flowers and vegetables, some cucumbers, carrots to eat to help reduce boredom.

“When I’m hungry or need to recharge quickly, Van just needs to make boiling water and make instant noodles, which are stored in the suitcase, which is very convenient,” she said. Zing . Khanh Van stayed with the Malaysian contestant in a room overlooking the pool. Photo: Khanhvannguyen25. In the first days of coming to the US, Khanh Van took advantage of culinary exploration, walking around the streets of Florida and tasting bread: “Although it is not the same as in Vietnam, enjoying the taste of this familiar dish helps Van to remember somewhat. more home”. In a livestream with nearly 130,000 followers, Khanh Van said that she eats comfortably but still loses weight. She also expressed her happiness at being supported by a large number of home fans. Due to a tight schedule, Khanh Van often takes advantage of a meal at Seminole Hard Rock Hotel & Casino and then moves to the meeting place as prescribed by the Organizing Committee. The Vietnamese representative loves fast food, so it’s easy to get used to American food and not get bored. She assessed that the menu at the hotel was rich and varied, and the contestants also enjoyed Korean barbecue. Miss Universe Vietnam 2019 revealed that the hotel room she stayed in had a pool view with all necessary amenities, especially a soft bed and a large mirror suitable for selfies and makeup. Miss Universe 2020 attracted 74 contestants from all over the world gathered in Florida, USA to compete. Currently, the contest has almost come to an end. The final will take place on the morning of May 17 (Vietnam time), the winner will receive the crown from her predecessor Zozibini Tunzi – Miss Universe 2019.

– 1 kg of clams – 200g of plain rice – Sticky rice, green beans are half the amount of plain rice – Green onions, laksa leaves, onions, ginger – Spices: Seasoning seeds, fish sauce, pepper, oyster sauce. Processing: – Plain rice, glutinous rice, green beans are washed, soaked in water for about 1 hour and then drained. – Soak clams in water with a few slices of chili or soak with water to wash rice, then wash and boil until the clams open their mouths. – Separate the clam meat. Clam boiled water only filters the water inside. – Green onions, laksa leaves, washed and finely chopped. Thinly sliced ​​onion. Thinly slice ginger, grate a part to get the juice. – Marinated clam meat with 1/2 tablespoon fish sauce, 1/2 teaspoon pepper, 1 teaspoon minced onion, a little chili (if you can eat spicy) and a few pieces of chopped ginger for about 30 minutes. – Using a rice cooker, choosing the porridge cooking mode will both save time, and the porridge will cook very quickly and tenderly. Pour rice, green beans along with the clam broth, add white water. If you want more delicious porridge, you can replace the clam broth with bone broth. You estimate the amount of water about 4 times the amount of rice, the porridge will match. – Take some onion oil to stir-fry clam meat until fragrant, add a little green onion, chopped laksa leaves and pour into a plate. – When the porridge is cooked, open the pot, stir well, let it boil for a while, stirring occasionally to thicken the porridge. At this time, if you like the porridge thinner, you can add more boiling water. Season the porridge to taste, add a tablespoon of ginger juice to make the porridge fragrant, not fishy and avoid cold stomach. -When the porridge is cooked, scoop out into a bowl, sprinkle laksa leaves, green onions, fried onions, fried clams with a little pepper on top and enjoy. Minh Hoa (th)

How to eat at night? Why swallow? How can you sleep with an indigestible food that is invincible. Broken rice must be cooked dry, even really dry, for the rice grains to come apart, and then there is a clump of fat, onion fat, ribs, eggs, skin… all indigestible things. Why are you still eating broken rice at night? Ask too much! Who is free to learn to answer those questions. Saigon people do not have the habit of asking questions. Ask a lot, get hungry! Time to run more rides, try to work one more shift, try to get this job done, maybe you can get an extra plate of rice. Try to finish painting the wall, sweep more roads or clean up a yard, earn a few dozen more and buy more shirts and notebooks for small stomachs. But the workers who work hard a day, day and night, there is no way to eat and drink, after eating a plate of rice, they do not run home when they are hungry. And the broken rice at night is delicious. Eating with anything is delicious, even eating rice is not as delicious! A plate of steamed white rice, drizzled with onion fat, sprinkled with chili fish sauce, and added a piece of sour food is delicious. If you add a slightly fried omelet, poke the yolk with a fork to break it, melt it into the rice, mix it with a spoon on that golden, viscous place filled with fish sauce, then there would be no better dish in the world. . Or there is a lump of ketchup with ketchup, take out a spoon and mix it with rice. As for ribs, skin, and cha, they are “classic” already. The great move “sampling rice” has made the name of Saigon broken rice. But the right ribs are fat ribs, grilled slightly, the fat melts down onto the embers, the smoke and fire cover a whole road, the sniffles of passersby are a unique “marketing” trick. People who work at night come home from work on an empty stomach, passing through that fragrant smoke, few can resist. There are all kinds of people coming in to eat, but everyone seems to be working hard to make a living, taking night as day. So the plate of broken rice for them, like a reward, is meager, but it is the joy of a whole day of work. Once for a long time, I also sat down to eat at a broken rice restaurant in District 8. The shop was small, shabby, sold on the sidewalk, and closed on the eaves of a shop selling building materials, so it was closed at night. That day it was raining, I saw in the corner of the shop there was a hand pretending to be brothers and sisters, a rough appearance was sitting taciturnly eating. His gesture was spiteful, holding a spoon and slamming it on the plate of rice as if he was sulking, hating everyone around. An old woman selling lottery tickets entered the shop to shelter from the rain, shivering but still enlisted to invite a few guys to dress politely like an office worker, probably just got home from drinking, sitting at the next table, buying and supporting some lottery tickets. but you keep shaking your head. “Dm…! The old lady comes here and I buy it for you”, the whole shop turned to look at the brothers and sisters’ hands but then quickly turned away, avoiding his knife-like glare. “Sit down here and see, Damn… there are some lottery tickets that are expensive to stand and beg. But she ate a plate of rice and then I bought a dozen sheets.” “Hey shop, get her a plate of rice and patties, dammit! I don’t know if I can chew!?”. The old lady hummed and mumbled to say thank you. “If I meet her sons, they will beat me to death..! Damn, I’m so old now, I still have to go look for rice!” Oh my God! I’ve never heard anyone swear so cute. Of course, I enjoy hearing swearing. Late night wind, pouring cold rain water continuously into the shop, but I can hear it warm, warm my stomach, I don’t know if it’s because of the plate of rice, the steam from the stove or because of the swearing!? And tonight, also a rainy Saigon night, there was a person who felt hungry for broken rice at night, not because he was hungry. But because I remember the time when I came back to Nga Bay at night to eat dinner. Remember the poor neighborhood, remember the swearing, remember the friends from elementary school, middle school used to be a kid together. Remember the time when the rice was not enough, the shirt was not warm enough. And remember her classmate, taking a break from selling rice at night to help her mother to get married on the other side of a strange wharf. “Eat a full meal and then go home, try to study well, don’t be poor like my family, suffering and humiliating.” Saigon, rainy night in June.

Lotus seeds contain many nutrients. For malnourished children, poor appetite, poor sleep, mentally unstable, eating lotus seed chicken porridge is extremely appropriate. This porridge has a sweet, fatty taste, so children will surely love it. Illustration. The method is also quite simple, you wash the glutinous rice and plain rice and soak it in water for about 30 minutes for the rice to bloom. If using fresh lotus seeds, remove the lotus heart to avoid bitterness. Wash green beans and soak in water for about 20 minutes. Chicken washed, boiled, shredded. Put rice, green beans, lotus seeds in and cook until the porridge is cooked, then scoop out into a bowl, add chicken, onions, coriander, and pepper to eat. Shrimp zucchini porridge On hot summer days, eating zucchini helps to cool down and reduce the harmful effects of the heat. Most children love to eat shrimp. This food is rich in protein, calcium and minerals, good for the development of children. The combination of zucchini and shrimp makes the porridge both nutritious and cool and attractive to children. First you clean the nest, remove the shell and chop it. Peel the squash, remove the intestines, wash, and slice thinly. Scallions, scallions are washed and finely chopped. Put the cooking oil in the pot, heat it up, fry the minced onion and garlic, add the shrimp shells and bring to a boil. Boil broth, remove foam and shrimp shells. Add the rice and cook until the porridge boils, then add the zucchini and cook until soft. Add shrimp meat and bring to a boil, then season to taste. Ladle the porridge into a bowl, add onions and cooking oil and mix well. Green bean brown rice porridge Mix brown rice and plain rice together and rinse well. Soak the rice in warm water for about 1 hour for the rice to swell. Bean sprouts washed. You put rice, bean sprouts, almonds, cashews in a pot of boiling water, then lower the heat. If the water in the pot is empty, you can add more water. When the rice is soft, add fresh milk and sugar and stir until the sugar dissolves. Then turn off the stove and enjoy. If the child is not used to eating raw, the mother can use a sieve or grind it.

Chuyen Ky rice noodle shop Address: Ton That Dam, Ben Nghe, District 1, HCMC Price: 40,000-180,000 VND The shop is located in the Old Market on Ton That Dam Street, District 1. Chuyen Ky rice bowl has existed for more than 70 years, is considered the oldest in Saigon with the style of cooking rice in a small bowl. Thanks to the unique and sophisticated way of cooking, the rice here is flexible and fragrant. Compared to other rice noodle shops, the bowls at this address are made from a pottery kiln dating back decades, with old designs. Chuyen Ky Rice Shop sells dozens of dishes from beef, chicken, shrimp, fish, squid, pork kidney … processed in many different ways. In particular, the shop does not cook it, but where customers order it, they will cook it. Photo: Ancungbepcoha. Diners rate: Binh Phan: “The dish is very delicious, hot and delicious. Many traditional dishes, the portion is quite good for normal eating. Slightly higher prices.” Ten Ten: “Food is prepared according to the Chinese way but is reduced according to the taste of the Vietnamese people. The food is also varied. The price is ok in my opinion. I eat mixed fried noodles, boiled chicken, fried chicken with spinach + water is also 300,000 VND for 2 people. Ba Ha broken rice Address: Hung Phu, District 8, HCMC Price: 35,000-65,000 VND The shop has been operating for more than 20 years and is one of the most crowded broken rice restaurants in Saigon. Broken rice here is famous for fish cakes, salted eggs and chicken thighs. The highlight, attracting diners to the restaurant is two dishes with strange salted egg rolls and fried chicken thighs with rich fish sauce. If you want to try salted egg rolls, you have to come early. The shop opens from 16:30, but until about 5 pm, the egg rolls are gone. Photo: Hatmydiscover, Mysteriousaigon. Diners rate: Lan Nguyen: “Rice rice and salted egg rolls cost 47,000 VND, delicious marinated ribs, quite large. Salted egg rolls are like 1/4 large minced meat ball with salted egg in the middle, which is also quite delicious.” Hai Vuong: “In general, the meat is quite delicious, soft, not too thick. In addition, the dipping sauce is very tasty and not too sweet or salty. I visited with my friends to eat here twice, the next time I ate more special rice with salted egg custard. However, there is a parking fee.” Chicken fried rice with fat 142 Address: Ba Dinh, Ward 10, District 8 Price: 30,000-60,000 VND Located near the foot of Nguyen Tri Phuong bridge, the restaurant attracts a large number of diners to enjoy fried chicken rice. Chicken rice has big thighs, crispy skin, soft meat, fried rice is not sick. The space of the restaurant is airy, clean, and is highly appreciated by many diners. In addition to fried chicken rice, the restaurant also has a diverse menu such as fried noodles, seafood rice… Photo: Ansapsaigon. Diners rate: Biboaa: “The lunch box is super full. Chicken rice with garlic sauce is the most popular dish, the chicken thighs are super big, the meat is tender, the skin is crispy. Mixed seaweed soup with squid, kidney, pork liver, meat and beef balls, the taste of water depends on the day, I feel a bit salty.” Thy Nguyen: “Order many times, the quality is impeccable every time. Full delivery, food arrived still hot. Freshly fried chicken, not dry, a big piece is very filling.” Ba Ghien broken rice Address: Dang Van Ngu, Phu Nhuan District Price: 30,000-100,000 VND Ba Ghien broken rice is a familiar address for young people of the 9X generation. The restaurant is known by many people for its pork ribs overflowing with rice. Although the food is cheap, the quality of the food is highly appreciated by many diners. You can order more egg rolls, omelets, sausages, shumai balls, skins, pickles… The special thing is that the shumai section here is added with a bit of strange vermicelli. Photo: Cknhowmein, Motngaybabua__. Diners rate: Quy Dang: “Rice is small and ribs are plentiful. The taste is just right, the fish sauce is normal, the bitter melon soup or the vegetable soup is quite a lot. The price is quite high, a portion of rice with sausage ribs is 82,000 VND.” Khai Doan: “My rice restaurant was taken by a friend to eat since I arrived in Saigon more than 20 years ago, so far it still retains its own characteristic of a very large grilled rib.”

You can use rice water to whiten your teeth at home. Erosion of tooth enamel is the cause of yellow teeth. Over time, the enamel covering the tooth surface will wear away, exposing the pale yellow dentin underneath. The following causes can also cause teeth to become yellow: Weak tooth enamel is inherited from relatives. The patient uses the antibiotic tetracycline – a drug to treat infections, but inhibits tooth enamel, causing teeth to become discolored and yellow. People with diseases related to breathing, diabetes, heart disease,… Signs of yellow teeth may be a sign that your health is not good, so pay attention to the color of your teeth. and seek medical attention promptly. How to whiten teeth with rice water Not only has the ability to whiten skin, help skin stay youthful and rosy, but rice water is also an extremely effective at-home teeth whitening ingredient. Because it contains a lot of vitamin PP, rice water has a clear effect in whitening teeth, disinfecting the throat and improving bad breath effectively. Teeth whitening with rice water is extremely convenient, easy to do, and cost-free. A few notes when applying the following method: You wash the rice for the first time to remove impurities clinging to the rice. Note do not use this water. Then continue to wash the rice a second time, rub it vigorously so that the vitamins and nutrients from the rice dissolve in the water Your job now is simple, just use a brush dipped in water to wash rice and brush evenly on your teeth. Should maintain this habit more often during the day to quickly achieve results.

Cook rice with boiling water Normally, you only cook rice with boiling water when it is urgent, but in fact, it is the most scientific way to cook. Because when cooking with boiling water, the amount of vitamin B1 contained in rice will not be lost, while ensuring the quality of rice and delicious rice. Cook rice from old rice First, you use old rice to wash it, soak it in water for 2 hours, pick it up and drain it. Then, put the rice in a pot, pour a moderate amount of boiling water, add 1 tablespoon of vegetable oil or lard, mix well, bring to a boil over high heat, then continue to use low heat to cook until cooked. If using a pressure cooker, just simmer for about 8 minutes until the rice is cooked. Cook in this way, you will find the rice as delicious as new rice. How to cook rice and porridge without spilling out – When cooking porridge, if you do not pay attention, porridge is easy to spill out. If you put a few drops of sesame oil in the pot when it starts to boil, no matter how hot the porridge is, it won’t spill out. – Using a rice cooker to cook rice may also overflow. To overcome this situation, you should wash the rice 3 hours before, use a moderate amount of water to soak, then cook. Use tea to cook rice Using tea to cook rice is not only fragrant, fancy color but also very beneficial for digestion. How to do this: Use 0.5-0.7g of tea leaves, soak in 1 liter of boiling water for 5-8 minutes, filter out the residue using a cheese cloth, pour the filtered tea water into the rice, wash it and cook as normal. Usually, wait until the rice is cooked. (Also depending on the amount of rice you can add the appropriate amount of water and tea). Handling raw rice Raw rice is a problem, especially when there are guests at home. To handle raw rice, you can follow this method: Beat raw rice, based on the ratio of 500g rice, 50g wine, pour wine into the pot, use low heat to cook until the alcohol evaporates, rice will ripen and will not smell of alcohol. Treating the smell of rice – Put cold water in a bowl, put it in the middle of the rice cooker, press down until the mouth of the bowl is equal to the rice. Next, you cover the rice cooker, after 1-2 minutes open the pot, the smell of rice will be gone. – The rice has just been cooked, you open the rice cooker, take 3-5 fresh onion stalks and cover it. After a few minutes of taking out the onion, the smell will go away. – As soon as you smell the smell, you immediately put the rice cooker in cold water about 3-6cm deep or put it on the ground and sprinkle cold water, after about 3 minutes, the rice will also stop smelly. – When you smell a bad smell, you immediately unplug the power, put a piece of bread crust on the rice, cover it, 5 minutes later the bread crust will absorb all the bad smell and burn. Processing of pasty rice When the rice is mushy, you should open the lid so that the steam on the top does not fall in. Then scoop the rice out into a bowl or plate to let the rice evaporate, which will limit the paste. Delicious fried rice First, you dip your hands to wet and then squeeze the rice to separate each grain. Put the pan on the stove, add a few tablespoons of cooking oil, let the oil boil, remove the garlic until fragrant, then pour in the rice. Use a spatula to stir the rice evenly. Then squeeze the rice down and then stir it up a few times. Add a little seasoning and sprinkle with chopped scallions. Stir-fry until the rice grains are fine. Put oil in the rice When cooking rice, if you add a few drops of oil or animal fat to the rice, the rice is not only fragrant, soft, but also not burnt at the bottom of the pot. Calcium rice Wash the eggshell, put it in a crispy roasting pot, grind it into a powder, sprinkle a little on the washed rice and cook it into rice. You’ve got “calcium rice”. Add vinegar In the summer, when cooking rice, for every 1.5kg of rice for 2-3ml of vinegar or lemon juice, the cooked rice will be white, not stale or sour. Posts: Beautiful Lifestyle

Ingredients for 3 people – 500g sirloin – 200 g carrots – 100g of celery, 100g of green chili, 100g of bell pepper, green onion, 2 cloves of garlic, 2 slices of ginger – White sesame seeds – Hot rice – Spices: Shaoxing wine, sugar, soy sauce, starch, vegetable oil, salt Processing Step 1: – Slice the tenderloin into thin strips, about 2.5 cm long – Mix the pork with Shaoxing wine, sugar, soy sauce, egg white, cornstarch and oil until the ingredients absorb the spices. – Marinate for at least 10 minutes Step 2: – Slice carrots, celery and green peppers – Cut the bell pepper in half, remove the seeds and cut into thin slices – Mince garlic and ginger, chop scallions If you can’t eat spicy, you can omit the green chili Step 3: – Heat oil in a non-stick pan, over medium heat – When the oil is hot, stir-fry quickly so that the pork is hunted again. You can put the meat in the pan in 2 batches to avoid sticking – When the meat is almost cooked, take it out of the pan and let it cool Step 4: – Put garlic and ginger in hot oil pan, fry until fragrant – Add the sautéed chili for 2 minutes, then add the carrots, celery and bell pepper to the stir fry – Finally, add the pork and stir-fry evenly, season with soy sauce, Shaoxing wine, salt, sugar, and white pepper. Step 5: Finally, put the dish into a bowl of hot rice, add scallions and sesame seeds. The dish is ready to enjoy

Mr. Bui Van Tuong’s family, Doan Ket hamlet, Hop Tien commune (Dong Hy) pack freshly made rice noodles (photo taken before April 27, 2021). Perhaps when it comes to rice noodles products of Hop Tien commune, many people think that there are many households in the commune doing this job or that Hop Tien is an area specializing in producing rice noodles. However, when we found out information about rice noodles products in the commune, we were completely surprised that there were only 2 households in Hop Tien commune. In particular, Mr. Tuong’s family is known for the famous noodle product here. Telling us about the opportunity to come to the profession, Mr. Tuong said: My wife’s parents (in Phu Binh district) are households specializing in producing rice noodles since decades ago. Realizing that this is an easy-to-consume product, since 2006, my husband and I also started the profession. With the “craft” of the family, more careful work in the selection of ingredients and production, so the noodle products made by the family are all consumed by agents and people inside and outside the commune. On average, each month, my family sells about 6 tons of rice noodles, with the price of 22,000 VND/kg, earning about 130 million VND. Excluding expenses, my family earns from 18-20 million VND/month from making rice noodles. Not hiding his profession, Mr. Tuong freely shared with us about the stages of making standard rice noodles. Accordingly, to make the final noodle product, it has to go through many stages: Soaking rice, grinding flour, brewing flour, rolling noodles, washing, drying… At each stage, there must be separate attention to get the desired product. For example, when soaking rice, you have to wash the rice clean and then soak it. Soaking time must be enough 4 hours before grinding. Tuong added: Adjusting the temperature and putting the right amount of dough into the yarn rolling machine is extremely important. Because, if the temperature is too hot, but the amount of flour put into the machine is small, the noodles are easily broken. If you add a lot of flour but the temperature is not hot enough, the noodles will be raw, the noodles will not be clear. After being rolled, the flour is incubated overnight and then washed with cold water to separate the fibers, avoid sticking and finally dry in the sun. According to Mr. Tuong, the choice of rice to make noodles is equally important. The best rice is usually the Bao Thai variety, but the price is quite high, and the noodles are a bit sticky when cooked, so he and his wife use Khang Dan rice. Mr. Tuong shared: My family often buys Khang rice from people in the commune to grind to make rice noodles. Like Khang, local people are not hybridized like many other places, so the cooked noodles are not crushed. On average, each year, the family buys about 50 tons of rice for people in the commune. In addition, to make the color of white noodles beautiful, Mr. Tuong’s family focuses on drying in the sun. Noodles that are exposed to the sun for 1 day will be white. If it rains, your family has to dry the noodles with the heat of the industrial air conditioner, in the winter you can dry them in the sun and wind, so the noodles are still guaranteed in terms of design and quality. Thanks to the enthusiasm in each stage, the noodle product of Mr. Tuong’s family is always appreciated for its good quality and reasonable price, so it is supported by many people. Ms. Trieu Thi Vinh, from Bai Bong hamlet, Hop Tien commune confided: For more than 10 years, my family has regularly used rice noodles products of Mr. Tuong’s family. Noodles here are not mushy or crushed, fragrant with rice. Moreover, knowing well about your noodle making process, I feel secure when using it, not worrying about the use of harmful chemicals in the noodle product. Talking about his future plans, Mr. Tuong said: Currently, on average, my wife and I can make about 2 quintals of noodles per day, but we cannot supply enough for the market. The family also intends to expand the scale but still has trouble hiring workers, because the time to start making noodles is usually very early, from about 3-4 am, so it is difficult to hire people to do it. In addition, when the family wants to increase productivity, the family needs to invest in more machines and factories with high costs. However, in the long run, my wife and I will also consider investing in expanding production. Along with that, a trademark will be registered so that the product is known, trusted and used by more people.

Rice tray presented by Vu Van Vo. Presented extremely beautifully, Vo’s plump, multi-dish dishes made the online community admire. Van Vo said that he was born in Bac Ninh, went to Africa to live and work since he was 17 years old. Currently, he works at a photocopy and photography shop in a rural area of ​​the country of Angola (Africa). Having lived in Africa for 10 years, Vo still finds it difficult to eat local food. “There are few dishes that I feel good about, one of them is grilled goat – a specialty of Angola. That’s why I often cook Vietnamese food for my family.” The 27-year-old said that he works from Monday to Saturday, so he often “draws” on weekends. As a person who loves to cook, Vo’s cooking and presentation methods are self-taught online, plus his own creativity, he has never taken any cooking courses. “To cook Vietnamese food here, I often have to go to the city 40-50km from home to buy ingredients. But not everything is available to buy, so when I cook, I have to fix it myself “- Vo shared. The cost for these 6-person rice trays, if calculated in Vietnamese money, is quite expensive – usually ranging from 4-10 million VND. For example, a meal with grouper costs VND 10 million, because a 6 kg fish alone costs VND 6 million. “As for the more simple meals, I cook 400-500,000 VND/meal every day,” Vo said. “People who come to the house to eat rice often praise the beautiful tray of rice and do not want to eat it. I feel very happy and motivated to cook more delicious meals.” Vo also confided that he has been to Africa since 2011 but he has only visited his hometown once in 2015. Therefore, he is very homesick and the dishes have a taste of his homeland. Vo’s rice trays cost from 4 to 10 million VND / meal for 6 people to eat.

Resources: – 1 plate of pickles – 1 tomato – 1 dried onion – 1 bowl of pork fat – 2 sprigs of scallions – Spices: fish sauce, seasoning powder, little salt Making: – Step 1: Wash the fat, pat dry and cut it into thin pieces. Put in a frying pan until all the fat is removed from the water, then remove the fat from the bowl. – Step 2: Wash tomatoes and cut into pieces of areca flowers, sliced ​​green onions, chopped dried onions. – Step 3: Put the pan on the stove, add 1-2 tablespoons of cooking oil to heat the oil, then add the dried onions and fry until fragrant, then add the tomatoes, add a little salt and sauté until the tomatoes are soft. – Step 4: When the tomatoes are soft, add the pickles and stir-fry for a few minutes, then add fish sauce, seasoning powder, and fat. Continue to stir for the melon to absorb the spices evenly, then the melon will be hunted again, then add the green onions to the island and then turn off the stove. Put the sautéed pickles on a plate to eat with hot rice. Grease with fish sauce Resources: – 1kg of fat (should choose bitter fat, not leaf fat) – 1 big spoon of fish sauce, 1 big spoon of vinegar, 1/2 big spoon of sugar, 1 big spoon of water, 1 small spoon of pasta, chili and paprika Making: – Step 1: Grease the chopped part and then put it in the frying pan and stir until it becomes a ball, then take it out. – Step 2: Fish sauce, vinegar, sugar, chili powder, chili and main noodles are dissolved in a bowl. – Step 3: Finely chop onions and add fish sauce and cook until thick. – Step 4: Put the coriander into the pot and stir well for 2 minutes. It is delicious to eat with hot rice or hot sticky rice. Fat rim me Resources: 800g pork loin fat 1.5 tablespoons delicious fish sauce 1 bulb of garlic 1.5 teaspoons of sugar 1.5 tablespoons tamarind juice 1 teaspoon chili sauce 1 teaspoon satay 1 horny chili 1 lemongrass tree 1 teaspoon seasoning seeds 1/2 teaspoon salt Some scallions Making: Buy pork fat, wash it, then soak it in water, so leave it for about 20 minutes, when frying the fat will not be splashed, then cut the fat into medium sized pieces of 2cmx1cmx0.5cm, a little thick so that The fat out of the water is medium, the piece of fat is not too small. Lemongrass washed and then sliced ​​thinly then chopped, chopped horn pepper, peeled garlic chopped, chopped scallions. You put the sliced ​​pork fat in the pan and then add 1/2 teaspoon of salt and stir well, so choose a large, flat bottom pan, so the fat will be less burnt. The time to fry the fat is about 20-25 minutes, let the fat out of the water, the fat looks shriveled, golden evenly, floating on the fat water. While frying, occasionally stir to remove the fat, remove the remaining fat and drain the oil. Put tamarind juice in a bowl, add sugar, fish sauce, chili sauce, satay, 1 teaspoon seasoning seeds, 2 tablespoons water and stir the mixture until the sugar dissolves. Put a clean pan on the stove with 1 tablespoon of cooking oil, then add minced garlic, minced lemongrass, minced chili and stir-fry until fragrant, then pour the bowl of tamarind sauce into the same, stir and bring the mixture to a boil. Next, you put the fat in and stir well to let the fat infuse the spices evenly, rim for 1-2 minutes, then put the green onions on top, then turn off the stove, scoop out the plate. Sweet and sour fried fat Resources: – 700g of pork fat – 1 slice of lemon – 2 garlic cloves + 1 crushed chili – Seasoning: 2 tablespoons fish sauce + 1.5 tablespoons sugar + 1 tablespoon chili sauce 1 Making: – Wash pork fat, pat dry and then slice. Squeeze a spoonful of lemon juice into the fat with a little salt and mix well. – Put the pork fat in a non-stick pan, put it on the stove and stir-fry on low heat, just stir-fry like that until the fat spreads out. When you see that the fat is slightly yellow in color and this time the fat is a lot, drain the fat into a bowl. Only the fat is left. – Add crushed garlic chili and spices, continue to stir-fry until all is dry, spices stick around the fat, then turn off the heat. – Put the fat in a jar with a lid or a cup covered with food film and store it in the refrigerator for later use. Xiao Bao (Synthetic) Photo: Collectibles

Rolled rice paper 1 m A restaurant in the alley of Truong Chinh Street, Tan Binh District, serving curious dishes, rice paper rolls 1 m. Different from regular rice paper rolls, this giant version is for 2-3 people to eat, priced at 30,000 VND/piece. The roll is full of traditional toppings such as dried shrimp, mango, laksa leaves, avocado, and eggs. In particular, the accompanying sweet and sour sauce is the highlight of this unique dish. Photo: Ho Nguyen Linh Phuong. Many diners expressed their enjoyment when experiencing this dish. Food blogger Tebefood shared: “You’ll know after you go, it’s even longer than imagined. One part consists of 3 pieces of rice paper put together, can eat about 2 people. The rice paper is a bit dry, those who like to eat sticky can love it. The house sauce is sour and sour, especially the owner gives a lot of butter, so it’s quite fat.” The restaurant has local delivery. In addition to 1 meter long rice paper rolls, you can order shrimp and meat salad rolls, dried papaya salad with black beef, beef… here. Noodle salad with vermicelli A small noodle shop hiding in an alley for 16 years on Nghia Hoa Street, Tan Binh District is the place to serve this attractive salad. The taste of traditional vermicelli noodles is wrapped in compact salad rolls. Different from the hot noodle dish, the vermicelli roll salad is cool and suitable for cooling off in the summer. The layer of rice paper is dipped in the broth to make it soft and flexible, then add the familiar ingredients of the capital noodle dish such as fried tofu, boiled water spinach, spring rolls, crab sauce… Fried onions are sprinkled on top of the spring rolls. , served with tamarind fish sauce. Dipping salad rolls in tamarind sauce, diners will feel the sweet and sour taste, strangely fragrant. In addition to spring rolls costing 5,000 VND, you can buy and take home vermicelli and noodle soup here. Photo: Thuy Van. Black dish from bamboo charcoal The dishes made from bamboo charcoal attract foodies because of its strange black appearance. From desserts to savory dishes, you have a wide selection of black dishes in HCMC. Originated from Quang Ninh mine land, bamboo charcoal bread impress diners with the black crust and filling. From 20,000 to 45,000 VND, you can enjoy “dark bread” with fillings such as squid rolls, broken crab, shrimp shumai, grilled chicken, grilled beef with cheese and roasted pork… Nguyen Thai Binh Street ( District 1) and Pham Ngoc Thach (District 3) are the places to serve this dish. Photo: Ruahaman, lien_lieng. Attractive from appearance to taste, bamboo charcoal sandwich with salted egg sauce is a strange and delicious snack that is loved by young people in Saigon. Crispy sandwiches, strangely filled with bamboo charcoal, combined with fat, fluffy salted egg sauce. The food court in Ho Thi Ky market is the place to sell this dish for 10,000 VND/piece. Combo “dark cuisine” including fish balls, chicken cartilage, pudding attracts diners. The restaurant on Le Van Sy street, Phu Nhuan district, serves this dish for 59,000 VND/meat. With a mysterious black color, bamboo charcoal cake is an upgraded version of Vung Tau street food. Cake flour is mixed with bamboo charcoal to help create color, basic fillings such as crab sticks, eggs, oysters, shrimp. Sweet and sour fish sauce, raw vegetables help diners not get bored. A mixed dish costs 55,000 VND, sold at a restaurant on Tran Dinh Xu Street, District 1. Bamboo Charcoal Pearl Coconut Ice Cream attracts foodies with its impressive fatty taste. Coconut ice cream with bamboo charcoal flavor, greasy taste, served with chewy pearls. The address on Le Thanh Ton Street, District 1, is the place to sell this unique dish. Noodle milk tea Vermicelli, a common ingredient in noodle dishes, is found in the novel milk tea drink. The shop on Ta Quang Buu Street, District 8, is where you can enjoy this type of milk tea. Milk tea is mixed with Taiwanese style, combined with black pearls, thread pearls, vermicelli… Vermicelli is made from coconut jelly. When eating, diners will feel the crunchiness and fat. A special feature of this milk tea is that when enjoying, in addition to a straw, diners have to use chopsticks to pick up the vermicelli topping. Photo: Luu Anh Khoa.

Illustration. Powdered caterpillars are rich in protein The mealworm is a species of beetle in the family Tenebrionidae, known in English as Mealworms or mealworm beetle. In 1758, Linneus gave the scientific name Tenebio molitor. This species is native to Europe, is on the list of storehouse pests (cereals, flour and food), but is not serious. In Vietnam, mealworms are considered to originate from the Mediterranean, but are mainly imported from China through informal channels and considered as “strange weeds” (foreign creatures) with the name “Golden mealworms”. Powdery mildew larvae are widely sold in Hanoi and used as food for ornamental birds. Insects for animal and human food have received increasing attention in recent years. They may represent an alternative source of protein and micronutrients compared to conventional meat sources. Therefore, the objective of this work was to determine the nutritional value as well as the degree of chemical and microbiological contamination in order to better assess the risk/benefit of consuming mealybug larvae. These mealworm larvae have a nutritional value with 10.4% fat and 13.7% protein, similar to conventional meat sources. Their main fatty acids are oleic (37.8%) and linoleic (33.2%). The results showed that these larvae met the essential amino acid requirements (all above 100% of the daily contribution), with the exception of lysine. Study results also show that T. monitor larvae are an excellent source of minerals such as phosphorus, magnesium and zinc (114%, 109 to 128% and 117% of the RDI). Although, it is low in potassium and iron (16-17% and 20% of the RDI). The lower sodium content is a health advantage, as eating a lot raises blood pressure. The mercury and lead values ​​were below the detection limit and the cadmium level was 0.10 mg/kg. The larvae of mealybugs had a high amount of bacteria but no pathogenic bacteria were detected. Starving the larvae for 8 days at 5°C reduced the total number of microorganisms, especially yeast, and the total number of thermophilic anaerobic spore forming bacteria. Licensed by Europe as food Recently, the European Union Food Safety Authority (EFSA) announced that it has granted a safety certificate for the consumption of dried yellow powder worms. It paved the way for restaurants in the area to offer insect-based foods. The EFSA’s first approval of a food insect is a big step forward in helping insects find a “place” in the daily menu of people. This is the basis for EU officials to decide whether to allow the sale of this item in 27 countries in the region. The new decision also marks the first time the safety assessment process for an insect food has been completed by EFSA, as the agency aims to license the protein-rich food industry. Currently, in Europe, insects are still not on people’s menus. Because of psychological and cultural issues, different from the reality in some Asian countries such as Thailand, Cambodia, Vietnam, Hong Kong, China… However, with this decision, the industry expects the insect food market in Europe to grow rapidly in the coming years, reaching an output of 260,000 tons by 2030. Not only flour worms, rice worms (Zophobas morio) will probably not be far away from taking over all nutritious foods such as chicken, beef, pork, milk… to become the main source of protein for mankind. Future. Rice worm farming accounts for only 10% of the land area compared to cows, 30% of the area is for pig farming, 40% of the area is for chickens. Meanwhile, the level of protein supply of this worm is as high as that of the foods mentioned above. In Vietnam, although mealworms are only raised to serve ornamental birds, other insects such as crickets, ca cuong, chits, bamboo worms, black thorn ants… have been bred or exploited in the wild for trading. sold for human consumption. Other benefits Research results from Stanford University have informed the miraculous ability of mealworms. That is, they can eat foam plastics and other forms of polystyrene. There are some insects capable of degrading plastic such as the wax worm Achroia grisella and Galleria mellonella or the Mediterranean moth (Plodia interpuncella)… that can chew, eat and digest plastic as garbage bags. In the intestines of mealworms, there are many species of microorganisms capable of degrading polyethylene (PE). 100 mealworms are capable of consuming 34 – 39 milligrams of foam insulation, equivalent to the weight of a capsule per day. Larvae that eat all foam insulation are just as healthy as those that eat bran. The mealworm converts plastic into CO2, biomass and waste that can be broken down by bacteria. This waste appears to be safe to use as fertilizer for plants. They have designed a breeding area for mealworms with three purposes: Decompose plastic, provide food for people and use waste to make fertilizer for plants. The breeding area for powdered worms is made from organic glass (plexiglass) and is designed to be divided into 4 floors. The adults (male and female) will be kept on the top floor. Their eggs, when laid, will fall through small holes to the second floor. Here, the eggs will hatch into larvae and be fed sponge. As the mealworms grow, they are moved to the third lower floor. Here they are fed powder to cleanse their intestines and pupate. The mealworm droppings on the third floor will fall on the fourth floor and be collected to be used as fertilizer. At the third floor, we can collect the mealworms for food or let them grow into adults and then bring them back to the top first floor to continue the breeding cycle. Farms that raise mealyworm larvae can produce more edible protein than traditional farms that raise chickens, cows, pigs or dairy cows for the same amount of land used. The researchers compared the environmental impacts of a mealworm farm with that of traditional livestock farms using three parameters. These are land use, energy demand and greenhouse gas emissions. They found that for each unit of edible protein produced, worm farms required much less land and energy.

Illustration. Image source: Internet Resources: Copper perch: 500g Ginger: root Minced garlic: 1 bulb Fresh chili: 2 Lemon: 1 fruit Fragrant basil Spices: sugar, fish sauce, salt… : When buying perch, the scales are clean, the inner belly is cleaned so that it is not bitter. Then marinate the fish with a little salt and ginger so that the fish infuses the spices. Peeled ginger, washed and pounded, herbs to eat, picked up and then washed with water to dry, lemon cut into pieces. Put the pan on the stove, put the oil in the pan. Should add a little more so that when frying the fish is crispy and not burnt. When the oil is hot, fry the fish until golden brown, flip on both sides to cook evenly, fry on low heat to cook the fish from the inside. When the fish is golden crispy, take it out on a plate to absorb the oil and enjoy. Mix the dipping sauce according to the following recipe: put ginger, garlic, sugar, and chili in a bowl, then add fish sauce and a little lemon and stir until dissolved. Tomato fried egg Illustration. Image source: Internet Resources: Tomato 200 gr Onion 1 piece 4 eggs Red onion 10 gr Coriander 20 gr Water 50 ml Cooking oil 10 ml Cashew oil 10 ml Seasoning 10 gr Making: Wash tomatoes, onions and cilantro. For large tomatoes, after removing all the seeds, finely chop or diced. Diced onion, cilantro and purple onion. Crack eggs into a bowl and add seasonings including a little seasoning, pepper, sugar, fish sauce along with some onions and scallions. Then use chopsticks or a whisk to beat the mixture until evenly combined. Put 10ml of cooking oil in a pan to boil, saute 5g of red onion and a little onion. Then you add the egg mixture to fry until the eggs are slightly cooked (the surface of the eggs is still soft and wet) and then turn off the stove. Put 10ml of cashew oil in a pan and bring to a boil and add 5g of red onion and the rest of the onion. Next, you add the chopped tomatoes with a little sugar, seasoning seeds, fish sauce and chili sauce, stir-fry for 1 minute, then add 50ml of water, cover and cook for another 5 minutes on low heat. Finally, you add cherry tomatoes and lightly fried eggs into the tomato sauce, cover and cook for another 3 minutes and you’re done. Stir-fried cabbage with garlic Illustration. Image source: Internet Resources: Kale or mustard greens: 350g Garlic: 5 branches Seasoning: salt, sugar, pepper, seasoning, cooking oil Making: Pickled vegetables, remove dead leaves, remove roots, soak in dilute salt water for about 10 minutes. Remove the vegetables, rinse with cold water, drain, and cut into bite-sized pieces (about 3.4 cm). Garlic peeled, washed, smashed. Boil water with 1/2 teaspoon of salt, add the vegetables to the boil. Quickly take out the vegetables and put them in a bowl of cold water to keep the crispiness, then take them out to dry. Heat oil pan with 1 tablespoon of cooking oil, add garlic and saute until fragrant. Add vegetables to stir-fry with garlic, add 2 teaspoons of seasoning powder, 1/2 teaspoon of sugar to taste. Stir-fry the vegetables until just cooked, sprinkle a little pepper on top and then turn off the heat. Ladle vegetables onto a plate, serve hot with rice.

The Rice Trader affirmed that up to now, only Ho Quang Tri private enterprise is the first and only Vietnamese enterprise officially approved to use the unique “World’s Best Rice” award logo. rights for marketing and business purposes. According to the Rice Trader, there are about 10 Vietnamese companies that use the ST25 rice brand to print on packages and promotional materials in the country and for export without asking for permission or consent from TRT. TRT officially warns Vietnamese piracy companies about the respect needed when using the brand logo “World’s Best Rice” in their rice packages being traded in the market. Photo: TL. Through this release, TRT officially warns Vietnamese companies that infringe on piracy about the necessary respect when using the brand symbol “World’s Best Rice” in their rice packages being traded. business in the market. This is an illegal use of intellectual property rights and provisions of the “World’s Best Rice” award logo. According to TRT, contest participants acknowledge that they have no right to use the contest trademarks without permission and that the winning country is also required to abide by the contest’s commitments. Without a proper resolution to this action, those company names will be made public because of their influence on the overall direction of the industry. “In addition, our organization takes this matter seriously that the country may even lose the right to participate in this competition in the following years. We firmly believe that value creators deserve it. deserves a reward and this has always been our intention throughout the process of organizing this contest,” said a representative of TRT.

That habit is also very close to nature and animals. This is how pigeons, storks, herons, and many other birds raise their young. The mother bird looks for food and temporarily swallows it into the kite, when she returns to the nest, she sees the baby birds’ beaks wide open and chirping, and then feeds them one by one. The image is very beautiful and rich in motherly love. There have been many realistic, touching photos and videos recording those scenes. At this point, I remember a very impressive passage of writer Mo Yan in his greatest novel: “Treasures of life”. In that novel, there was a mother with many children living in a time of famine, when she worked in a food processing factory, she secretly swallowed the corn kernels to fill her stomach, then when she got home, she stuck her hand out and vomited. in and out of a basin of water. Wash the corn and then the mother cooks for the children to eat so they don’t starve to death! It’s normal for Vietnamese mothers to feed their children rice for a long time, and I am the child who has grown up from those fresh pieces of rice. Rice with Vietnamese people is of course the most important food, like bread with Europeans and Americans. People eat boring rice all their life and never get bored. Breakfast, lunch, and dinner are simply called “eating rice” because the most important and most important ingredient in meals is rice. Vegetables, meat, and fish are side dishes or sometimes sticky rice is present on the occasion of the New Year’s anniversary, it is called eating for fun, changing meals. To be able to eat rice for Vietnamese people means being healthy and feeling normal. If you can’t eat rice, it means you are sick or your body has abnormal symptoms. In the past, when someone was sick, people used to ask: “Have you eaten yet?”. The answer is that if you can eat rice, everything is better, the patient gradually gets better. Cooking is one of the most important skills that signals a child’s growth. In the past, every house cooked rice with a wood stove or more expensively with a charcoal stove. Cooking skills include measuring the rice in the jar, how many bowls, cows (tubes) of rice are enough for the family to eat, that is not counting the filling of cassava, potatoes or other things. Measure out the rice and put it in a bamboo basket to wash it clean. The rice washing operation involves stirring the rice in a bowl of water to remove the grains, gravel, husks or fat weevils that live parasitically in the rice, leaving the rice a little whiter. Put the rice in the pot, you also need to measure the water level so that it is just enough. Because less water, the rice is dry, more water, the rice is mushy. Children often dip their index fingers into the rice cooker to calculate the water level according to their mother’s instructions. Put the rice cooker on the fire or charcoal stove and adjust the heat to the right degree. If the fire is too low, the rice will take a long time to boil, the rice grains will swell up into small mountains in the pot, the rice will be bland and bursting. If the fire is too big, especially when it’s boiling, the rice will burn. When the rice is completely boiled, use chopsticks to stir it once so that the water and rice are evenly mixed and cooked easily. When the rice cooker is boiling, open the lid to prevent the water from overflowing and watching the bubbles rise is very eye-catching. When the water dries up, these boils leave small suckers like squirrel holes in the mud. Rice is a rather special processed food, seventy percent of the rice is cooked when the water is boiling, the remaining thirty percent is cooked by the heat when brewing. When the rice cooker runs out of water, take out some firewood to cook the rice. Charcoal to rhyme must also be enough, too much, the rice will be burned, but too little will be raw. When the child can cook a pot of rice that is not dry and not crushed, it is considered to have met the requirements. The skill of cooking rice is not done once or twice, but must be practiced, observed and experienced. If careless, subjective, it is easy to lead to the situation: Above live, below, and all sides are squishy! People also often ask each other’s children with the question: What does your son know how to do? Yes, I already know how to cook. “Know how to cook rice” is a very proud phrase and the children of the old days, both boys and girls, had to learn to cook rice. Cooking rice with a cast iron pot, a wood stove, is more fragrant and delicious. When the rice is cooked, remove the trays and bowls, the whole family sits around. As soon as the rice cooker is opened, the heat rises up like smoke, use bamboo chopsticks to beat the rice evenly and then pour it into each bowl for everyone. The person sitting at the top of the pot is usually the parent, when the children grow up, the oldest sibling takes that position instead of the parents. The person sitting at the top of the pot is very important because it is important to regulate the amount of rice for the whole family and divide it appropriately (basically, the rice is too little and sometimes a lot of cassava is stuffed to eat to fullness). The sentence: “Eat the pot, sit and watch the direction” also arose from this fact. If there is a father in the house who likes to eat burnt rice, the person who cooks the rice needs to perform a few more steps. In order to have a golden and crispy array of burnt rice, it is necessary to cook rice in a cast iron pot because cast iron is a good heat-retaining thing and is often molded thickly, cooking rice is very convenient. In order to have a delicious fire, when the rice is cooked, it is necessary to keep the amount of charcoal a little more incubated and maintain it for a longer time. The process of creating a fire is an art because sometimes the pieces are too thin, too young or burnt black, as well as having to choose the right type of rice. It is a genuine traditional burnt rice, not like the type of burnt rice that is made by machine, puffed and fried like now. Of course, the pleasure of having a crispy layer of burnt rice for dessert is only available in wood stoves and charcoal stoves. Now, cooking rice is so easy, there is a rice cooker, just put rice and water in the pot, plug in the power, press the button and you’re done. The rice cooker has been calculated and programmed, no need to open the lid to see if the rice is boiling or cooked. When the cooking process is complete, the rice cooker will signal and eat like that. A grain of rice that is treasured by a sun and two dew to work does not leave anything behind. The rice that is not eaten is called cold rice and can be roasted the next morning for the whole family to make breakfast. Fried rice requires eggs, a little bit of fat, a little onion, and fish sauce and is also the most popular breakfast gift of hard times. Now, fried rice has entered the restaurant as a familiar delicacy because very few people roast rice at home. If not roasted, then the cold rice will be the seat for the next meal, when the rice cooker runs out of water to suck the hole, pour the cold rice on top and steam it. If you do not want to do this, the excess rice can be dried in the sun, put in a sealed jar to save as dry food, when used, add a little sugar and fat to turn into a crispy, sweet snack to eat when you are sad. . Even if the rice is completely stale, people do not throw it away, it is used to raise batches, a very typical sour and sour condiment in Vietnamese cuisine, the taste is softer and more characteristic than vinegar. In the old days, almost every house had a batch pot in the corner of the kitchen, now many people cook sour dishes without giving them a batch as if the dish has lost a significant part. Although ordinary rice is common, it goes well with almost all other dishes. The poor eat rice with sesame salt, peanut salt, salted eggplant, crab soup. Even with a bowl of white rice, just sprinkle a little fish sauce and mix well enough to warm the stomach of the poor. More than that, eat rice with braised fish, spring rolls, spring rolls, soup, braised meat. If you have a bowl of plain rice in your stomach, you will be sure, working all day without worrying, thinking about other things. That’s why there’s a saying: “If you’re hungry, you’ll want sticky rice / If you’re full of rice, then stop all the way”. Sticky rice is the main food, the most important foundation in Vietnamese meals. People eat rice every day, so familiar that it is not necessary to remember when it came from and how to cook rice. Like that for thousands of generations, rice has become a close and indispensable friend of Vietnamese people. And isn’t the grain of rice like our parents?