This is also the occasion that Duc Viet Food continues to bring to market many high-class sausage products – the original flavor of the famous German sausage line served at home to fight the epidemic. Fast, convenient and full of nutrition. Besides the familiar high-end sausage products that have captured the hearts of consumers for decades such as: Berlin Sausage, Countryside Sausage, Nurembe Sausage, Member Sausage, Beer Garden Sausage… now also have other products such as: Kielbasa Sausage, King BBQ Sausage with 5-star quality. The common feature of Duc Viet’s high-class fresh sausage line is that it is made from imported natural pig intestines, not collagen artificial intestines. So when we eat it, we will see a crispy but not very characteristic chewy taste. It is then stuffed into the main ingredients of raw ground pork or beef mixed with premium spices imported from traditional Germany. Depending on the type of sausage, the mixing of spices is also different to create a special and different flavor. All products have been changed to a luxurious and eye-catching new identity packaging. Showing the level of the famous fresh sausage product line of Duc Viet. A segment that many other products on the market today cannot match. Sausages are produced on a closed modern production line and have been steamed. Consumers only need to steam hot or fry, bake over low heat for about 2-3 minutes when the product is full of flavor and can be eaten. Served with chili sauce, ketchup, mustard, bread, shrimp noodles.

In addition to keeping the originality and traditions of each country in the dishes, you can completely change the highlights of flavors and ingredients in many interesting and new ways. The variation of dishes will help you get unique “recipes” with their own imprint. Cordon Bleu and green curry – blend of Eurasian cuisine Ham with cheese or Cordon Bleu is a familiar dish for those who love European cuisine. With a crispy shell, soft meat and melted cheese, Cordon Bleu makes foodies “fall” because of its crispy, soft, and greasy taste that melts on the tip of the tongue. Cordon Bleu and green curry – a combo of European – Asian cuisine. Up to now, Cordon Bleu has had many different variations. You can combine it with green curry sauce to make this dish more Asian. The richness of cheese, chicken and the pungent taste of green curry help people enjoy the culinary beauty of two different cultures. Inside the crispy shell is the fatty and spicy cheese, chicken, and green curry Thai style sausage sandwich – East and West combined When it comes to hot dogs, we often think of hot dogs combined with familiar German sausages. But have you ever tried combining hot dog bread with Thai sausage? The highlight of the dish is the Thai-style sausage. Made from familiar ingredients such as pork, breadcrumbs and spices such as garlic, coriander, chili, lemongrass, fish sauce… The finished sausage is the perfect combination of meat taste. minced, sweet bread crumbs and a spicy blend of spices. Thai sausage sandwich – variation of the familiar hot dog sandwich.

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.

(Illustration) Unlike ordinary pork sausages, Cham sausages require ingenuity and sophistication from raw materials to processing. The outer shell is beef intestine, so that the dish has a tough, sweet and strange taste. The stuffing inside must also be pieces of shredded meat from the bones, so it has an attractive aroma. After that, people will deodorize with finely chopped ginger. (Illustration) And yet, a sausage with the right taste must have the fat and the fat. The best type of fat is sa fat, lard to make the dish more moist. The perfect ratio would be two parts meat one part fat. So mix all together with pepper, spices, star anise and secret recipes of the Cham people… to stuff the beef intestines. But the uniqueness of tossing and turning requires a unique ingredient – cold rice. Just adding a little fermented cold rice to the filling will stimulate the flavor in the strange sweet and sour taste. Each round, full, finger-sized sausage is tied into a string and dried. After 3 sun exposure, it is enough to drain, hunt meat and can be enjoyed. (Illustration) To fully feel the delicious, nutritious food of the dish, the best way is to grill beef sausages on embers, when cooked, “treat” right there. In the hot heat, just blow up and feel the melting sweetness of meat and beef fat. Mixed in is a little sourness of cold rice balanced and spicy to stimulate the taste of pepper and chili. The aroma emanating from the fire and the fat water flowing into the fire sounded like a “crack” sound. Dotted with sweet sauce, served with cinnamon is enough “standard” post. (Illustration) (Illustration) (Illustration) Tung lo ma is not only a specialty dish of the Cham people but also a precious gift that has been kept for generations. Once coming to this land, you should not miss the opportunity to experience the unique taste of beef sausages.

Outside the gates of schools, shops sell most of the foods of unknown origin, without packaging, labels… Even the snacks are processed, sold by the roadside, lying next to the mouth. sewer, close to the road to pass traffic, not covered, dusty… As soon as the drums go out and school ends, these stores are all operating at full capacity with all kinds of foods of unknown origin or even those that have been warned of unsafe hygiene. food…. still sold at school gates. Surveying around the schools in the inner districts of Hanoi, we were surprised that there were so many shops around the school gate area. Besides the shops selling toys and snacks for students, there are trolleys, street vendors… Delicious and diverse dishes that appeal to students of today’s age such as fried sausages, fried spring rolls, dried beef, fried banana bread, biscuits, ice cream… All kinds of packaged drinks with full colors , smell. The price of snacks ranges from 5,000 to 10,000 VND. These foods are very popular with students. Raw materials for processing fried spring rolls, beef jerky, chili sauce, fat, fried oil, etc. are of unknown origin, poor quality, expiry date only known by the seller. Oil and fat used for frying, used over and over again, changed from white – yellow – clear, to dark. Oils and fats have been degraded and also produce some toxic substances for the body Many parents proved to be quite permissive in following their children’s interests and needs. Many people have the habit of giving their children a little change every day to buy food after school, while waiting for their parents to pick them up or during a break between classes, to eat temporarily to relieve hunger. Students form the habit of eating snacks, causing unsafety and sanitation in front of the school gate and will face potential health risks. In fact, it is very difficult to handle food businesses in front of the school gate because these establishments operate seasonally, are not fixed, according to regulations, they are not subject to business registration. Therefore, when inspecting, functional forces can only propagate, remind and confiscate and destroy infringing items, but cannot impose sanctions. With attractive flavors, diverse designs, and low prices, school gate foods are widely sold not only affecting the health of the young generation of bamboo shoots but also a long-term danger in the food system. Products. Goods for sale at the school gate range from cakes, candies, snacks, bread, sausages to drinks such as milk tea, bottled water, etc. In which, many products have no labels, unknown origin. Some foods such as sausages, shrimp paste, bread … are baked, fried, sold on the roadside in rainy, sunny, dusty conditions… Recognizing the risk of losing food safety and hygiene, some parents are determined not to let their children buy food in front of the school gate. However, the majority of parents do not remind and manage thoroughly, so the use of food in front of the school gate still takes place. Street food is currently an unresolved problem. Many warnings have been issued, but with little effect, and this disturbing practice continues every day.

Specifically, pork belly will be fried until it’s golden crispy and beautiful, sweet potatoes are cut and fried, pork liver and stomach are cleaned and cut, then fried, and sausages are also served. When fried, duck meat is marinated with many different spices and macadamia leaves, then roasted until golden crispy and fragrant. The taste of Cao Bang sour pho is determined by the sauce, people will make the sauce with the water in the duck’s belly, roasted with honey leaves, then sauté onion, garlic and add vinegar and sugar, fish sauce, fresh garlic in a pot with water mixed with a little bit of Bang Co powder until it’s combined. When selling sour pho, people will quickly put all the ingredients in a bowl and then pour the broth last. You just need to mix the bowl of pho, then you can add herbs but basil, split morning glory, marjoram, lettuce … or add lemon, chili and soy sauce according to your taste and enjoy. When eating sour pho must be eaten when it is cold, sour pho is popular when eaten in autumn and summer for the right taste. Unlike the usual pho dishes that can be eaten at all times and seasons. When eating sour pho in Cao Bang, you will find it special because of the flexible noodles, combined with the fatness of bacon, roasted duck, and also the greasy taste of duck fat, the sourness of chili bamboo shoots…

Every day from 4 pm to 12 pm every day, at Xoi Man restaurant (409 Tran Phu, District 5, Ho Chi Minh City) is always crowded with customers to buy. Surely many people find it strange that around the sticky rice shop are many facilities, funeral services, even funeral homes, making the atmosphere here somewhat murky. Explaining the strange name of the dish, Mr. Luu Bao Minh, the current owner of the sticky rice shop, shared: “In the past, the restaurant was located on the corner of Nguyen Tri Phuong and Tran Phu streets, but since moving here, it is located near the funeral home. , stores that sell coffins, funeral services, and hospitals, so the shop is named like that.” The sticky rice shop is a car with a glass cabinet that looks like a bread cart that is often seen on many streets in Saigon. The pot of sticky rice is mounted on a gas stove placed in the car, the sticky rice is always smoky. Sticky rice is quite flexible, fragrant and fatty. Compared to other restaurants in the city, the address on Tran Phu street is not very prominent in taste, even less choice of side dishes than other places. However, it is not by chance that sticky rice “morgue” attracts gourmets in Saigon. According to the owner, every day people in the family will go to the market and cook by themselves from 10 am. Particularly, sausages are bought from Soc Trang, not from strange places. After buying pork sausage, it is fried and sliced ​​to taste. The shop only sells salty sticky rice, the main ingredients include: sticky rice, sausages and cotton balls. Besides, there is also onion fat and fried onions to create aroma and round taste. Where the onion fat sells, the shop will make it there because it’s ready-made, the fresh onion leaves will turn yellow and lose the characteristic pungent smell. Another plus point is that the shop also sprinkles crushed peanuts, creating a strange taste because salty sticky rice is rarely used by people. Soy sauce added to sticky rice is also mixed according to the traditional recipe. Another interesting thing is the unique way of eating sticky rice. Here, sticky rice will be wrapped in fresh banana leaves into long rolls like Tet cakes. Where customers eat, they tear banana leaves there. Never use a spoon. Explaining this way of eating, the owner said: “Because of the fear that the plastic of the spoon when meeting hot sticky rice will not be good for customers’ health”. Thanks to such a difference, in only 8 to 9 hours, all three pots of “mortar sticky rice” were quickly sold out. According to Mr. Quyen (Mr. Minh’s brother), the motorbike is the main source of income for the whole family. And with the number of customers coming to buy is too large, in order to serve customers in time, the whole family has to take turns selling continuously. With only 10,000 VND, we have in hand a delicious package of “morgue sticky rice”. With each soft, hot sticky rice. The top is covered with a layer of onion fat and heirloom soy sauce. Followed by a thick layer of scrubs, a spoonful of greasy roasted peanuts. Fried onions and pieces of red and pink sausage are placed on top, looking extremely stimulating to the taste buds. (According to GiadinhNet)

Seafood fried rice Resources: 2 bowls of cold rice, 200 grams of fresh squid, 100 grams of baby shrimp, 50 grams of sweet corn, 50 grams of peas, 2 eggs, dried onions, pepper, fish sauce, seasoning seeds How to make seafood fried rice – First we will prepare the ingredients: Clean squid, rinse with clean water several times, then drain, then cut into small pieces. Shrimp cut off the antennae, remove the black thread, wash, peel off the shell, diced. Put pre-prepared shrimp and squid into marinade with seasoning and pepper to absorb. Corn and beans are separated from the seeds, washed and then drained. Peel the carrots, then wash and diced. After the ingredients have been prepared, we will enter the main part of how to make seafood fried rice. – Put the pan on the stove with a little oil and then fry the chopped dried onions, add shrimp and squid to the island to hunt and then put on a plate. Continue to add cooking oil to the pan to stir-fry shrimp and squid, add peas and corn to stir-fry together, season with a little seasoning. Stir-fry until cooked, then add carrots and stir-fry when carrots are also cooked, then pour them out on a plate with shrimp and squid. – Pour a little cooking oil into the pan, heat it up, then put the rice in and fry it for hunting, then beat the eggs into the island and mix with the rice, season to taste, roast until the eggs are evenly coated in the dried rice and hunt. Rice used for roasting, you should use rice cooked from old rice or dry rice will taste better. If using rice with sticky rice, you should let the rice cool down and then put the rice in the refrigerator for a few hours for the rice grains to solidify. – The last of the way to make seafood fried rice is to add all the ingredients of shrimp, squid, beans, corn, and carrots that have been fried and continue to stir-fry with rice for about 1 more minute. Mixed fried rice Resources: Chicken eggs: 2 eggs; Carrot: 1/2 tuber; Cowpeas or green beans: 5 pods; Sweet corn: 1/3 box or half corn if no canned corn.; A few peas if available; Sausage : 2 pieces (if you prefer greasy, add pork loin, or spring rolls, today we use sausages); Fresh shrimp: 5-6; Dry cooked rice; Onions about 2 bulbs; Seasoning: seasoning powder, soy sauce, fish sauce, pepper. Making Dry cooked rice to cool, put in the refrigerator before bringing out to roast. Boiled shrimp, peeled and diced Boiled chopped cowpeas Carrots, peeled and diced, boiled until cooked Sweet corn, peas washed, boiled, then drained Sausage or chopped sausage (I use sausage at home, ready to use) Crack two eggs into a bowl, add a little pepper and seasoning powder, beat well, soak a soft cloth with a little cooking oil and wipe it all over the non-stick pan, pour the egg into it very thinly, if the pan is small, fry the eggs twice, When the eggs are cooked, remove to a plate, let cool. The rice is kept in the fridge to squeeze with 1 chicken egg to make it really soft (I use small chicken eggs, so not too many eggs) Stir-fry onions, pour rice in first, stir until slightly cooked, continue to add sausages or sausages, sweet corn, cowpeas, carrots, shrimp stir well, add a little fish sauce and two tablespoons of soy sauce until fragrant. , add a little pepper, the rice grains will start to shrink again, pour the sliced ​​egg, mix well again and then pour it out on a plate. Lotus rice with char siu Materials include : 250g of rice; Peas 50 g; 150 g fresh lotus seeds; Shiitake mushrooms 10 g; Carrot 50 g; Dried shrimp 50 g; Char siu meat 150 g; Fresh lotus leaves 1; Sausage 50 g; Seasoning: sugar, salt, seasoning; Garlic 10 g Processing stages: Fresh lotus seeds: washed, boiled with a little salt. Peas washed, boiled with a little salt. Shiitake mushrooms soaked with warm water to bloom, washed, diced. Dried shrimp, washed and boiled. Carrots are washed, diced, boiled with a little salt. Sausages washed, boiled, diced. Diced pork char siu. Minced garlic. Lotus leaves are cleaned and dried. Put the pan on the stove, when the pan is hot, add 2 tablespoons of cooking oil, when the oil is hot, add minced garlic and fry until fragrant, then add the pre-prepared ingredients to stir well (dried shrimp, sausage, mushrooms) coriander, char siu, carrots, peas, lotus seeds). Add 2 teaspoons of sugar, 2 teaspoons of seasoning, 1/2 teaspoon of salt, continue to stir for about 2 minutes. When the rice is cooked, use chopsticks to stir the rice until it is smooth and then put it in a clean bowl. Add in the cooked filling and mix well. Prepare a large bowl about 20cm in diameter. Dry the lotus leaf and place it in a bowl (put the side with the veins at the bottom). To make the rice more beautiful when opening, sprinkle some lotus seeds first and then add the rice. When the rice is full to the mouth of the bowl, grab the excess of the lotus leaf and use a toothpick to pin it. Although all the ingredients have been cooked, the steaming process is an indispensable step to create the flavor of this dish. Use a large glass pot, put about 1 liter of water in the pot, put the bowl with the rice pack in, cover, and steam for 12 minutes. “So cute” rice balls are delicious Ingredients: Sausage (or beef, chicken, sausage); Cucumber; Carrots (or sweet corn); Shrimp; rice Making – First, we need to cut the sausage into this diced form. – And chop the same with the vegetables. As for shrimp, you need to peel off the shell, head, and antennae, then cut it in half and boil it. – Blanch the carrots and blanch the sausage until hot. Pay attention to add a little salt to the blanching water. – Mix the rice with the prepared ingredients (except shrimp) and then grasp it. You can also add a little vinegar and sugar to the rice! The tighter you hold it, the more delicious it will be! Korean mixed rice Resources: White rice: 1 cup; Beef: 100g; Dried shiitake mushrooms: 4 ears; Price: 20g; Carrot: 1/2 tuber; Cucumber: 1/2 fruit; Chicken eggs: 1 egg.; Korean chili sauce; Common seasoning: cooking oil, sesame oil, roasted sesame. Making Shiitake mushrooms soaked in bloom, sliced ​​thin. Rack is picked up, washed, then taken out to dry. Shredded carrots. Thinly sliced ​​cucumber. Put the pan on the stove, add the cooking oil, add the red onion and saute, then add the beef and stir-fry (don’t marinate the beef). Remove the beef to a separate bowl. Still using the same pan, stir fry each vegetable separately until cooked. Add a little seasoning to make the vegetables more flavorful The price is to be blanched with hot water. Fried egg omelet. Make chili sauce: you mix chili sauce in the ratio of 3 tablespoons of Korean chili sauce, 2 tablespoons of sugar and 1 tablespoon of sesame oil. Mix Using one of these, before adding the rice, apply a thin layer of cooking oil, put the rice in, put a little of each type in. Put the mixture of chili sauce and roasted sesame on top. When serving, mix well and enjoy. Chicken rice Making Boiled chicken. Use chicken broth to cook rice (for turmeric or saffron) Chicken, removed and shredded (finely chopped) Thinly sliced ​​onion soaked in vinegar for 30 minutes to reduce pungent. Mix chicken, onions, herbs, sliced ​​carrots with fish sauce, sugar, lemon juice, garlic, and chili. Season to taste because it’s sweet and sour. Compress the rice into the bowl and then put it on the plate, mix the chicken, not the mouse, and the tomato. Sweet and sour rice balls Resources: – Rice: 2 bowls – Onion: 1/2 of a piece – Carrot: of½ – Zucchini: fruit – 4 tablespoons ketchup Making Step 1: Chop the vegetables Step 2: Stir-fry with a little salt and seasoning Step 3: Add the rice and tomato sauce and mix well. Do not cook rice too elegantly, it will go bad quickly. Step 4: Use clean food wrap to hold the rice into bite-sized handfuls. Scrambled rice with cotton balls Resources – Sticky rice: 500g – Water: 400g – Scrub cotton: 200g Sticky rice seasoning: – Finely chopped scallions: 100g – Fish sauce: 1 tablespoon – Sugar: 2 tablespoons – Seasoning seeds: 1 tablespoon – Pepper: 1 teaspoon – Cooking oil: 2 tablespoons Seasoning for spreading rice: – Water: 1 tablespoon – Sugar: 1 teaspoon – Fish sauce: 1 tablespoon – Chili powder : 1/2 teaspoon Implementation steps: Step 1: Cook glutinous rice. Wash the glutinous rice, pour it into the rice cooker, add water just to the surface of the rice, add 1 tablespoon of cooking oil and 1 teaspoon of seasoning powder, stir well and cook like normal rice. Step 2: Spread the cooked sticky rice on the tray in a thin layer. You can use your hands to force the rice or a clean bottle to roll over the sticky rice so that the rice is pressed tightly onto the tray. After the rice has cooled, cover the sticky rice tray with plastic wrap and place it in the refrigerator overnight (putting the rice in the refrigerator will make the sticky rice firm, easy to dry, and save time in drying). furnace a lot). Step 3: The next day, take out the sticky rice and cut it into bite-sized pieces, then arrange the rice on a tray, dry it in the oven at 120 degrees Celsius for about 45 minutes. Step 4: Turn the sticky rice over and then dry it for about 30-40 minutes for the sticky rice to dry completely. When drying, you use the wand to channel the oven door to let the steam escape, the rice will dry faster. If there is no drying oven, you can wrap the sticky rice tray and then expose it to the sun for 1-2 days to let the rice dry naturally. Step 5: Put oil in a deep pan and heat over medium heat. When the oil is hot, turn the heat down a little, drop each piece of sticky rice into the pan and fry until golden brown on both sides, then take the rice out and put it on a basket lined with absorbent paper (If you want to know if the oil is hot or not, wait until the oil is hot). When the oil is hot, break a small piece of glutinous rice and drop it into the oil pan. When the sticky rice expands and emerges immediately, the oil is hot enough for frying). Step 6: Mix fish sauce with sugar in the ratio of 3 tablespoons fish sauce + 3 tablespoons sugar + 3 tablespoons filtered water and stir well into a sweet and salty fish sauce mixture. Then, you add 1 tablespoon of chili powder to the mixed fish sauce and stir again. Step 7: – Wash the scallions, dry and chop finely. Then, you take 1/2 cup of oil into the pan, wait for the pan to be hot, then add the onions, quickly stir and turn off the heat as soon as the green onions turn dark green and fragrant. – Arrange the fried rice that has just been fried on the tray, drizzle 1 layer of fish sauce, sugar, 1 layer of onion fat and then sprinkle the cotton ball evenly on the top. Wishing you success!

The air fryer has become a miracle appliance in the kitchen, loved by many housewives. This tool can make many dishes from baking, frying, even baking. Fried rice is also one of the dishes that an oil-free fryer can handle quickly, without having to fry with a regular pan on the stove, especially on hot summer days. You only need to prepare all the ingredients and you will have a delicious dish in just a few minutes. First, you should use cold rice instead of hot rice. This is the secret of delicious rice roasting that applies to the usual way of frying rice. It is best to put it in the refrigerator so that the rice grains will shrink, when processing fried rice will be more delicious. Basic ingredients include rice, eggs and optional toppings such as green beans, sausages, carrots, smoked meat, onions… They are all prepared as usual: washed and cut into bite-sized pieces. In addition, you need to add cooking oil, soy sauce and chili sauce. You crack the eggs, beat well and mix into the rice, then add a tablespoon of cooking oil and mix again. Compared to conventional roasting, this amount of oil is much less, good for health. Next, you need to preheat the oven to 200 degrees Celsius for 5 minutes to stabilize the temperature. If you put all the ingredients in before turning on the oven, it may cause the dish to cook unevenly. You need to fry 2 times, once fried rice separately and once for extra topping. You line the tray with foil to heat the rice quickly and keep the temperature, then, put the rice in, turn on 180 degrees Celsius for 5 minutes, then take it out, stir well. Next, add sausages, beans, carrots, smoked meat to the mix and continue to turn on 180 degrees Celsius for 5 minutes to complete. Before eating, you should add a little soy sauce or fish sauce, sprinkle more pepper and serve with chili sauce. A plate of fried rice with an oil-free fryer is quick, simple, low-fat, and doesn’t smell. The taste is delicious, attractive, no less than fried in the usual way. According to the Star

1. Sprouts Just hearing this unique name, you must be thinking of the stone sprouts in the story of Trang Quynh, right? In fact, the name “germ gravel” comes from the way the dish is processed. The gravel is heated, then used to cook the wild boar meat, which has been thinly sliced ​​and marinated with spices such as pepper, garlic, onion, cilantro, etc. When eaten, people will use it with raw vegetables, dipping in sour chili lime sauce sweet. This dish is considered a famous specialty of Phung Hiep, Hau Giang. Sprout gravel dish. 2. Toss the furnace In fact, this is the Cham pronunciation: tung lamaow. Accordingly, “tung” is the intestine of the “curious” child, which is the cow. Simply put, this is a dish made from beef intestines. This beef sausage dish has long been associated with the Cham people in Chau Doc (An Giang). To make this dish, people use beef intestines to wrap the outside. The inside is beef mixed with minced fat. Just like that, mix all the ingredients with skullcap, spices, star anise and especially fermented cold rice to stuff into beef intestines. Each round, full and finger-sized sausage is tied into a string and dried. After 3 sun exposure, it is enough to drain, hunt meat and can be enjoyed. 3. Humiliation Khau humiliation, also known as lying stitch, is a dish originating from Guangdong, China, introduced to Vietnam through the variation of the Tay, Nung, and Ngai ethnic groups and over time has become a special dish. famous product. It usually appears only on family occasions such as Tet holidays and weddings. The name “humiliation” comes from the Chinese transliteration, where “stew” means “steamed until soft”, and “humiliated” means “meat”. Therefore, if the translation is correct, it can be understood that the meat is steamed or steamed until cooked. 4. Lap lap hotpot “Lap Lap” (also called “Lap Sap”, “Lap Lap” or “Cross”) is a local language, meaning almost the same as “Mixed”. Usually, carp is a bunch of small fish, sometimes even shrimp, crab and other seafood when caught by fishermen. This is a famous specialty of the coastal city of Quang Ninh, also commonly known as fishing boat hot pot. 5. Cuckoo Candy Cu Do candy is a specialty peanut (peanut) candy of Ha Tinh province. Candy is cooked from molasses, sugar, malt, ginger with peanuts added and poured into two pieces of pressed rice paper. This candy is very sticky and sticky, can be eaten alone or enjoyed with green tea. 6. Thang Co Thang Co is a specialty of the Mong people originating from Yunnan (China). The name of this dish is pronounced according to Sino-Vietnamese pronunciation as “thang co”, which means “bone soup”. The main ingredients of Thang Co are from the internal organs of horses such as heart, liver, blood, heart, meat, … combined with many typical spices such as cinnamon, lemongrass, cardamom, lemon leaves, ginger, … and victory tree. 7. Pig steals armpit The armpit pig, also known as Muong Sa Pa pig, badger pig, whistle pig, and ri pig, is a specialty pig breed of the highlands and appears most often in Lai Chau. This is essentially a traditional pig breed that was crossed between wild boar and Muong pig. Upland people often raise them freely in the forest, and because pigs have a small appearance, weighing only about 10-15kg, they are often “stolen in the armpit” for convenience. People often cut pork to make many different dishes such as steaming, grilling, cooking imitation civet, stewing soup, making sausages, but the most delicious dish is the fragrant roasted pork armpit. 8. Great-grandchildren The great-grandson at first glance looks exactly like a mussel but is a bit smaller. They usually live mainly in brackish and freshwater riverbeds in Quang Binh and Quang Tri. To get the cut meat, it is necessary to first wash it thoroughly, bring the pot of water to a boil, then pour it in, beat with chopsticks to separate the intestines from the shell, then treat (like rice) to remove the intestines. Particularly for the boiled water to settle, filter it and cook soup with young jackfruit, spinach or porridge. In addition, local people also use great-grand meat to cook delicious stir-fry dishes.

David Garcia makes pizza to bake on lava from the Pacaya volcano in San Vicente Pacaya, Guatemala on May 11, 2021. Photo: AFP/VNA Guatemala’s Picaya volcano began erupting again in February with a lava flow more than 1km long. Active volcanoes scare a lot of people, but for local resident David Garcia, this is where he came up with a unique idea – baking pizza using the heat from lava flows. That is the reason for the birth of a pizza called “Pizza Picaya”. Following in the footsteps of Mr. Garcia, a 34-year-old auditor, to witness the pizza baking at the foot of Picaya volcano and visit this volcano is an extremely interesting experience. The ingredients for making Picaya pizza are the same as other ordinary pizzas, the main difference is that the special oven is created from lava and the mold can withstand temperatures up to 1,000 degrees Celsius. After spreading the dough into a special mold and adding the necessary ingredients such as meat, sausages, cheeses, vegetables, etc., Mr. Garcia placed the molds in the stone cavities with the right temperature for baking. . With high heat in special “ovens”, Picaya pizza is ready to serve guests in less than 15 minutes. Visitors enjoying this cake all feel the strange taste of pizza baked on Picaya volcanic lava. Of course, in order to bake the cake, Mr. Garcia must wear protective gear. David Garcia bakes pizza on lava from the Pacaya volcano in San Vicente Pacaya, Guatemala on May 11, 2021. Photo: AFP/VNA Mr. Garcia promoted this experiential tourism model in 2014 after he discovered several locations at the base of Picaya volcano that had the ideal temperature for baking pizza. Initially, there were not many customers, but gradually his Pizza shop attracted the curiosity of many people and now everyone who comes to Guatemla knows about Picaya pizza. Even as the Picaya volcano “wake up” and spewed lava over the past several weeks, Mr. Garcia baked cakes directly on the red lava. David Garcia bakes pizza on lava from the Pacaya volcano in San Vicente Pacaya, Guatemala on May 11, 2021. Photo: AFP/VNA Pacaya, located 2,552 meters above sea level, is one of three active volcanoes out of a total of 32 volcanoes in Guatemala. In addition to this volcano, two other active volcanoes in the country are Fuego in the central region and Santiaguito in the west. Pacaya volcano has erupted since late February, affecting the lives of about 38,000 people in 20 surrounding areas.

Illustration. Image source: Internet Resources: Sausage 500g Cheese slices 3 slices Cheese yarn 200 gr Cabbage 150 gr Baro onion 20 gr Chilli powder 1 tbsp Soy sauce 2 tablespoons Chili sauce 1 tbsp Ketchup 1 tbsp Green onion 1 branch Cooking oil 2 tablespoons Sugar 1 tbsp Cabbage, baro onion, scallions washed and drained. Then cut the cabbage into bite-sized pieces, the baro onion is sliced, and the green onion is finely chopped. Cut the sausage in half and then cut parallel lines on the face. Put in a bowl 1 tablespoon sugar, 1 tablespoon chili powder, 2 tablespoons soy sauce, 1 tablespoon chili sauce, 1 tablespoon ketchup and 100ml water, stir well to dissolve the mixture. Heat a pan on the stove with 2 tablespoons of cooking oil over medium heat. Heat oil for 500g sausage and fry until golden brown on both sides. Then continue to add the prepared sauce, 150g of cabbage, 3 slices of cheese and 20g of baro onions and stir well. All the ingredients have been soaked in seasoning, then evenly cover 200g of shredded cheese on the surface of the sausage on medium heat. Then close the lid for 5-7 minutes until the cheese melts, then taste the seasoning and turn off the heat. Sausage salad Illustration. Image source: Internet Resources 2 cups sausage 1/2 cup sliced ​​tomatoes 1/2 cup diced onion 1 teaspoon green onion 2 tablespoons finely chopped chili 1 tablespoon delicious fish sauce 1.5 teaspoons of sugar Juice of 1 lemon, 1 teaspoon finely chopped coriander Making: Sausage in a pot of boiling water boiled for a few minutes, cut the sausage diagonally into thick pieces. Put sausage, onion, green onion, chili, tomato in a bowl Mix sugar, fish sauce and lemon juice in another bowl, stir until dissolved. Pour water and mix well on the bowl of sausage, mix gently, scoop out onto a plate, sprinkle coriander on top and enjoy. Spaghetti with tomato sauce Illustration. Image source: Internet Resources: 1 pack of noodles 1 box of ketchup Sausage 1 onion, minced garlic Spices, seasoning, pepper Making: Make small slits at one end of the sausage, so that the new sauce is delicious and the spices are absorbed. Bring the water to a boil and drop the noodles on the ceiling Add oil and saute garlic until fragrant. Then add the minced onion to the island, add a little seasoning. Next, add the sausages to the island, then pour the ketchup over. Then immediately add noodles, stir, add seasoning just enough, about 5-10 minutes is okay. Remember to sprinkle pepper when you take it out. If you like the greasy taste, before you add the noodles to the sauce, you can add some fresh cream. And to be more Italian, I can also buy some special seasoning for making pasta.

Bread Milk dot bread is a childhood reminder, familiar to most Vietnamese because of its simplicity, delicious taste and addictive taste. You do not need to prepare elaborate, only with crispy hot bread and condensed milk can enjoy. If you want to break the rules, try adding iced cocoa to dot the bread. Simple ingredients include pure cocoa powder, condensed milk and some ice cubes. The slices of bread are pre-cut, when eaten in a thick glass of cocoa, there is a bit of bitterness and sweetness, bringing a refreshing feeling. Each style of enjoying bread brings its own delicious taste. Photo: Congcaphe, Chanlovefoods, Hukha.foodaholic, Hoanglam.foodie. Egg cream bread is also a suggestion not to be missed. You whip the egg yolks. After beating for about 5 minutes, add sugar and continue beating until the mixture is smooth, light yellow, you can use bread to taste the aroma and fat. Pan bread with easy-to-prepare ingredients is also great for preparing in the morning. Fried eggs, sausages, rolls, pate, canned fish or cheese can all be used to create quality, nutritious food pans. In addition, some cilantro, carrots, sweet and sour radish, cucumber will help you get sick. When you eat, you tear the bread dipped in rich sauce and sip each ingredient in the pan to feel the full taste. Pasta Mixed noodles are a familiar, easy-to-make dish that saves you a lot of processing time. From instant noodles, you blanch with boiling water. However, do not blanch for too long because it will make the noodles soft and reduce the taste. Noodles are removed, then mixed well with seasoning and sauce packages. For more quality dishes, you can enjoy mixed noodles with eggs and green vegetables. Ingredients such as shrimp, beef, sausages, fish balls … or vegetables can be used in this dish. A plate of stir-fried noodles with varied toppings makes for a delicious breakfast. Dry noodles mixed with sauce combined with eggs, meat or seafood … are all delicious. Photo: Hoanglam.foodie. Pilau With the cold rice available, you can immediately make the egg fried rice that is fast, but still delicious and nutritious. After frying the shallots with the oil, place the rice in a pan and stir over low heat. Next, you add eggs and stir well with rice until the eggs are dry, sticking to the rice. Soy sauce, pepper, monosodium glutamate are indispensable spices to make the meal more rich. Fried rice has eye-catching colors, stimulating the taste buds of people. Photo: Quynhu.joyn, V_vkumo. In addition, green beans, carrots, sausages, pomegranate rolls, if combined, will make the fried rice more eye-catching and strange. The rice is poured into a plate when eaten, the above is scallions, cilantro is more flavorful. If you like, you can decorate with tomato or cucumber. Porridge To ensure your health during the complicated Covid-19 epidemic days, do not forget to prepare delicious and nutritious porridge. By storing rice in the refrigerator first, following the steps of rinsing the rice, draining it, putting it in a nylon bag and placing it in the freezer overnight, the moisture in the rice will freeze, the rice grain cracks and the cooking time will be faster. Delicious, hot porridge bowl is quite ideal for you to recharge at the beginning of the day. Photo: Chef_thuy_pham, Aspiringtable. When you cook, put the rice in a pot of water, place it on the stove and cook on low heat. During this process, do not forget to stir the pot for about 10 minutes at a time so that the porridge does not clump or clump. A little salt will be seasoned to help the porridge taste fat and mouth-watering. Types of green onions, perilla, and Chinese aroma help make the dish flavorful. In addition to the simple porridge with eggs and onions, the processor can combine shrimp, mushrooms, meat … depending on the taste to make the meal more delicious, rich in quality. 3 delicious, simple dishes made from eggs Housewives can refer to the following 3 simple ways to prepare breakfast for the family. The dish only takes about 5-7 minutes to process.

1. Pork shoulder 2kg 2. Pork belly 1kg 3. Salt 53gr 4. Pepper 8 gr 5. Caraway seeds 3gr 6. Garlic 4 branches 7. Eggs 4 eggs 8. Marjoram west marjoram leaves 4-5gr 9. Sugar, condensed milk, bread 10. Pig intestines Steps 1. Preliminary processing of ingredients 2. Blending meat 3. Mix ground meat with eggs, sugar, dried marjoram western marjoram 4. Clean pork intestines 5. Stuffing pork intestines 6. Squeeze … here is the result Prepare materials 1. Pork shoulder 2kg 2. Pork belly 1kg 3. Salt 53gr 4. Pepper 8 gr 5. Caraway seeds 3gr 6. Garlic 4 branches 7. Eggs 4 fruits 8. Marjoram western marjoram dry 4-5gr 9. Sugar, condensed milk, bread 10. Pork gut You can buy caraway nuts HERE and dried marjoram west marjoram HERE or shops selling European-style cooking ingredients! A single father and loves to cook for his children, Mr. Jens Berhausen (mechanical engineer, currently living in Germany) often goes to the kitchen to cook his skills. Recently, in a cooking forum with millions of members, Mr. Jens Berhausen has shared the secret of making sausages of the Germans. The German father shares the famous sausage dish of this country. German sausages have long been world famous. The people of this country are always proud that: “A ship carrying sausages will travel around the Earth without anything being able to stop it. Wherever important it is, there will be a fire with sausages. If there is a place where there will be a fire and a sausage. If it is missing, let us know “. German sausage is famous for its delicious variety and preparation. However, Mr. Jens Berhausen just shared how to make standard Thuringian sausages (Germany). This recipe has been slightly adjusted by him to suit the taste of the Vietnamese. Let’s see how to make the standard German sausage this father is sure to be! first Process materials – The meat is washed thoroughly and put in the freezer to harden, then cut into large pieces that fit into the meat grinder. – Mix pepper, salt, garlic, caraway seeds, sugar with the meat. Soak the bread with a little water to soften it, then squeeze it out and add the above meat mixture to grind. 2 Chopper Bring the meat mixture to the grind. Grind slowly so the meat does not get hot. 3 Mix the ground meat with eggs, sugar, and dried marjoram When the meat is finished, add the dried marjoram eggs and marjoram and knead the condensed milk (4-5 minutes). 4 Clean the pig intestines Sprinkle clean water into the pig intestines to clean. 5 Stuffed ground meat into pig intestines Note: Do not stuff the meat too tightly, during the stuffing process, if there is gas inside, need to use a needle to poke a small hole to release air. 6 Ten … and here are the results In addition to traditional German dishes, Mr. Jens Berhausen also knows how to cook many famous Vietnamese dishes! The young father shared: “ I know Vietnam about 23 years ago and have been here to travel 3 times. Every time this S-shaped country leaves a deep impression on me, especially your unique cuisine. I really like beef pho (especially Nam Dinh beef noodle soup). This dish is very rich, has a very unique flavor “. After many times visiting and traveling in Vietnam, this man has taught himself Vietnamese through books, the Internet, social networks and chat apps with friends. As a single father with a busy job, Jens Berhausen is still passionate about learning and cooking many new dishes. Along with learning Vietnamese, the young father also learned how to cook our country’s dishes. Currently, Mr. Jens Berhausen can confidently in the kitchen that he can cook more than 40 Vietnamese dishes. Because he has been studying Vietnamese cooking for over 6 years. The dishes he can cook include beef noodle soup, chicken noodle soup, Hue beef noodle soup, chicken vermicelli, rib eye vermicelli, chicken porridge, noodle soup, vermicelli thang, vermicelli noodles, shrimp sauce, Hanoi vermicelli, banh mi Tiny, rice rolls, shrimp cakes, spring rolls, rolls. .. Mr. Jens Berhausen commented that, Vietnamese dishes with many processed dishes are very difficult, but it is not difficult for him. Mr. Jens Berhausen can cook a wide variety of Vietnamese dishes. Since the Vietnamese market in Germany is quite available, he often goes to the market and cooks for his children. Okay, two of his children are also very fond of Vietnamese food. So this young father pampered his children and often treated the whole family with new dishes. Above is how to make a standard German sausage and a little sharing about the cooking skills of a young father. How to make sausage is not difficult, right? Please try to cook to see if it tastes better than Jens Berhausen did not! Good luck! According to the rhythm of Vietnamese life

Dalat is famous for a variety of hot pot types in terms of flavors and processing methods. If you need to find a hot pot restaurant for dinner, these will be remarkable suggestions. Spicy chicken dry hotpot – H’mong Quan Overview: Hot pot restaurant with strange name dish once attracted much attention in Da Lat. Spacious space, suitable for groups of friends to eat and drink. Delicious food, especially spicy fried dry chicken. One minus point that many people do not like is that the music shop is quite noisy, which can be annoying. What customers say? “The name of the hotpot is shocking because how is the hot pot dry? Simply eat the spicy dried chicken first, when it is almost done, put it in the hotpot. There are 3 prices of 200,000 VND, 250,000 VND and 300,000 VND. The hotpot here uses the type of condensed seeds. To enhance the taste. Generally speaking, the food is good, strange, the staff is not professional but advises enthusiastically “- Kis Huynh “It is a bit difficult to match normal taste because using upland spices such as cardamom, dried chili, and onion. I find it difficult to eat. Anyone who is not used to eating strange food should consider” – Mai Kim My Hanh Chicken hotpot with leaves é 668 Overview: Chicken hotpot specialty comes from Phu Yen but is very popular in Da Lat. This is one of the places worth trying when you come to the foggy city. The menu is not exclusive about hot pot but also quite diverse with other chicken dishes. What customers say? “I am quite curious why many people told me to try the chicken leaf hotpot when coming to Da Lat. Personally, I find the broth a bit too fat, quite greasy. One part of the hotpot has chicken, bamboo shoots, mushrooms, served with green leaves, and vermicelli. Flavor of 7/10. The shop can accommodate about 50-60 people. This place also has grilled chicken, fried mushroom heart “- Vy Lam Nguyen Tuong “With the price of 200,000 VND / pot, I feel quite good. Going to Da Lat, it is so cold to ignore this dish. I go to Da Lat 3 times and 2 times to choose this shop. I usually come at noon on weekdays because Don’t like crowded shops “- Iris Thanh Ngoc Lac Lan beef hotpot Overview: The shop specializes in hot pot dishes, grilled about beef. You can try oxtail hot pot or mixed hot pot. The spacious and clean space is a plus. What customers say? “Comfortable restaurant space, high seats. The dish is tasting good, except for the chewy rice roll because the freezer is allowed to thaw. The sausage here is very delicious. Each dish is about 200,000 VND, but only enough for one person to eat. Our family ordered hot pot, grilled pork, grilled sausage and rolled rice paper for 5 people, cost more than 1 million VND but not satisfied “- Huynh Da Ly “The restaurant is quite delicious, the space is spacious but a bit dark. The dish is affordable, diverse, and the service is friendly. Suggestions to play music to make the atmosphere taste better” – Fiona Doan Khap Bun Kha Hotpot Overview: The restaurant mainly serves Thai dishes. Squid hot pot is considered the most worth trying here. The sour and pungent taste from the land of Golden Temple is the perfect choice for a chilly evening in Dalat. What customers say? “The taste is different from the usual Thai hot pot. Delicious and fragrant taste. We went to two people who ordered a small khap bun for 350,000 VND, half a giant squid, 3 medium crayfish, small clam, fish ball. Total 400,000 VND. VND, give each person an ice cream when making payment “- Dung Nguyen “350,000 VND hot pot combo is quite good. If hot pot is cooked first, it will be better. After finishing eating, you will get ice cream. It’s cold when you eat the hotpot, then there’s nothing better than eating ice cream” – Huynh Dat

Quang Ninh is the province with the most cities in Vietnam. There are four cities directly under this locality, including Ha Long, Cam Pha, Mong Cai, and Uong Bi. In addition, Quang Ninh has 2 towns, Dong Trieu and Quang Yen. Photo: Quang Ninh newspaper. Quang Ninh is currently the largest coal mine in the country, the coal industry used to provide very good income for this place. However, in the current period, tourism and service sectors are identified as the economic spearhead of this province. Typically in 2017, Quang Ninh tourism reached nearly 10 million visitors, of which international visitors increased sharply with 4.3 million. Total tourism revenue is estimated at nearly 18,000 billion VND, has contributed to increase the proportion of services to 41.2% in the economic structure. Photo: Quang Ninh newspaper. The most attractive tourist destination in Quang Ninh is Ha Long Bay. According to statistics, the number of tourists to Ha Long Bay in 2019 reached 4.4 million, of which international visitors were nearly 2.9 million. Photo: Nguyen Quang Ngoc. Along with Ha Long Bay, Co To archipelago is one of the red addresses for Quang Ninh tourism. The archipelago belongs to Co To district, with an area of ​​47.3 km2 and a population of nearly 5,000 people. On Co To Island, there are many tourist destinations chosen by tourists such as Cau My rock beach, Hong Van beach, Co To island, Co To lighthouse … Photo: Quoc Nam. Van Don is an island district, as well as one of the famous tourist destinations of this province. This place is famous for seafood dishes such as sausage, tu comedy, nail snail, seaworm … Photo: Hoang Ha. Halong Bay deserves to be the number one tourist address of Quang Ninh, one of the new 7 natural wonders of the world. Up to now, Ha Long Bay has been awarded many UNESCO titles. On Ha Long Bay there are many scenic spots, attracting tourists from all over the world, including Dau Go cave, Sung Sot cave, Thien Cung cave … Photo: Quang Ninh Newspaper. In addition to leading the country in the number of affiliated cities, Quang Ninh is also the province with the most islands in our country, with over 2,000 islands, large and small, mainly concentrated in Ha Long Bay. Photo: Quang Ninh newspaper.

Chairman of Provincial People’s Committee Nguyen Thanh Binh (second, from right) visits OCOP booth A lot of visitors came to OCOP Festival Total sales at the festival reached about 20 billion. Along with the OCOP products of An Giang (Thao An black musk tea, Kim Loan snakehead, Vuon Ba Ba sticky mango, Tran Gia palm sugar, Tien Anh almond cake …), many OCOP products and specialties provinces with high sales volume, such as: Co Hoan rolls (Dong Thap); sausage Kim Hue (Long An); Dak Lak coffee; cocoa powder, coconut candy, coconut fiber, coconut nectar of Tra Vinh; Soc Trang pia cake; Bac Lieu dried shrimp; The whole family, Lang So vermicelli (Quoc Oai), Ba Vi milk cake, incense of Xa Kieu incense craft village, Bac tea, Tam That herbs of Hanoi; Tay Ninh rice paper; Ca Mau fish ball; products processed from lettuce, fish lettuce and celery in Lam Dong … OCOP Products Festival and typical goods of provinces and cities in 2021 attracted nearly 150 booths of businesses, cooperatives, production establishments, craft villages of 24 provinces and cities in the country. This is the first event to be held in An Giang.

Banh cha – a childhood snack of many people in Hanoi. (Photo: Internet) From the luscious taste of lemon leaves combined with the fragrant creamy fat of fatty meat, together with the crispness of the outer crust create a great appeal for this snack. Banh cha is a special traditional Hanoi snack cake, which always has a very specific taste. (Photo: Internet) A small pretty yellow cake, inside with a mixture of flour covered with flour, looks very similar to a minced meat ball, so it is called a banh cha. Like other pastries, banh cha is the best when enjoyed with hot tea. Just one bite, you can feel the cakes like breaking in your mouth, crunchy. The muddy taste of fried wheat flour makes people easily addicted. In addition, the fatty taste of fatty meat, sausage is called “drunk like a cigarette”. Those fragrant golden spring rolls are the perfect blend of the lime leaf stick, the fatty taste of the sausage fat, the sweetness of pumpkin jam. (Artwork: Internet) Ingredients for baking are only pork fat, sausage, lime leaves, flour, sugar, white salt. The dough for making the cake crust must be kneaded evenly, smooth, incubated for a certain time so that the dough can ferment enough to make the cake crunchy and fluffy. The ingredients are diced into small pomegranate evenly, mixed together. After being incubated, the dough is spread thin, put inside, rolled into a tube, then cut into small pieces with a knife, finally put in a golden oven. In addition to the flour layer, what makes a difference and determines the quality of the pastry is the selection of lime leaves. (Photo: Internet) Lemon leaf is the main factor that makes the aroma of the cake. Therefore, people often pick old lemon leaves and don’t leave them for too long before baking to avoid evaporation of lemon essential oil. Lemon leaf rolls deep into the culinary culture of Hanoi people, although simple and simple, it is enough to make everyone fall in love and love. Indeed, no place has this flavor. It is no shame that it is a Hanoi specialty, so that people who eat it must remember forever.

People who catch pangasius gazes must probe very gently on the sandy beaches at low tide, to avoid making strong noises that make them sink deeper into the sand, which will be very difficult to catch. The peanut worm’s nest is usually tiny holes lying close together like flowers in the sand. When digging a devotee, one has to hurry, push the apricot in the diagonal direction of the peanut worm nest and push the sand up. On average, people can harvest 2-3 kg of fresh peanut per day and can be purchased right at the yard with prices ranging from 200,000-220,000 / kg. After being dried, the peanut worm will cost 5-6 million VND / kg depending on the size. The pangasius harvesting season is usually appropriate from March to June and must depend on the water. There are 2 times a month when the water is at its highest level. On average, people dig about 20 days, a year about 7 to 8 months. The technique of processing the finished peanut worm is very complex, from washing the sand to the drying stage is a very sophisticated process. Dried saffron is also a famous specialty with a very high cost of salami. In addition, sa peanut can be used fresh, often processed into dishes such as cooking soup, cooking porridge, stir-frying or to cook soup, noodle soup, … The peanut worm is about 5 – 10 cm long. Sá Devote is called prey by the people of Van Don district (Quang Ninh) and has a very high economic value. The simple tool for catching peanut worms includes a shell and a basket. Peanut worms are dug diagonally compared to the nest. Fresh peanut worm is directly purchased right at the yard for processing, fresh peanut worm costs about 200,000 – 220,000 / kg. The way to process the finished product is very complicated, if not carefully, it will be mixed with a lot of sand. The price of a finished product per kilogram of dried peanut worms is equivalent to 1 gold thread. The broth made from saffron is clear and has a rich sweet taste. Sa sung fish sauce is a quality OCOP product of Quang Ninh province. The product is very good for health.

RESOURCES – Potatoes: 700g (4 large bulbs); – Shredded cheese: 100g; – Cornstarch: 90g; – Fragrant leaves: Rosemary (Rosemary) or Thyme (Thyme) or Thyme (Basil) are both: 2 teaspoons full. – Cilantro (cilantro) or fresh parsley: 1 small bunch. – Sausage (or sausage): 2 pcs. – White salt, seasoning salt. HOW TO MAKE SWEETS Step 1: Preliminary processing of raw materials – Wash and finely washed cilantro; – Peel potatoes, size areca pieces, put in a pot to boil with a little white salt. – Boiled sausages, finely sliced, to be about pomegranate seeds. If made from sausage, if you want to reduce fat, then after chopping it can be sautéed for about 3 minutes or put in an oil-free fryer for 4 minutes at 170 degrees Celsius. Step 2: Create sausage shape – Potatoes are cooked until cooked, then picked up in the basket for the procession. Then place the potatoes in a large bowl, using a spoon to puree while the potatoes are still hot. – Put all the ingredients: shredded cheese, 1/2 teaspoon seasoning salt, herbs, chopped coriander, cornstarch in mashed potatoes, put on gloves and mix to blend the ingredients. . Finally, add the chopped sausage, squeeze and mix the last time to get 1 block of smooth sweet potato flour. – Divide the potato flour block into small pieces of flour, and mold it into a sausage-sized shape. – Put the sausage potatoes in an oil-free fryer (lined with parchment paper or foil), fry for 15 minutes at 170 degrees C, then turn the sausage potato stick, bake for another 5 minutes at 185 When the potatoes are ripe, they are fine. The hot sausage potatoes are delicious. Wish you all success!

Tourists move on Quan Lan island commune. (Source: Quang Ninh Newspaper) 10/4 evening, at Quan Lan island commune , The People’s Committee of Van Don district (Quang Ninh) announced the Decision of the People’s Committee of Quang Ninh province to recognize Quan Lan-Minh Chau Tourist Area , Van Don district is the tourist area of ​​the province. According to the plan, two communes on Minh Chau and Quan Lan islands of Van Don district were built to become High-class eco-tourism area , service Tourist Resort high-end. It is expected that the total planned tourist area of ​​these two island communes is over 4,360ha; of which Minh Chau commune is about 724ha, Quan Lan commune is about 3,636ha; Out of this land area, there are 2,750ha of land in Canh Cuoc, Mang island, Sao Ba island, Giai island, Soi Sat island, about 1,610ha of wetland and water surface. Planning orientation of the center of Quan Lan commune is developed into an old quarter with night activities. New houses will be arranged in existing residential areas in the center of two island communes. The area of ​​the main road across the island will give priority to service works associated with commercial and mixed services of high quality. The hilly and mountainous area will take advantage of the views and landscapes to develop high-end resorts. In the coastal area, resort beaches will be developed in association with the protection of Tram forest ecosystem, special-use forest, and mangrove ecosystem. Minh Chau and Quan Lan island communes are located on Quan Lan island, located in the middle of Bai Tu Long bay, associated with the history of Van Don commercial port. The beaches on Quan Lan Island are long, white sand, smooth, and clear blue water differentiate Quan Lan from the northern beaches. As an ancient trading port of Van Don, the island has Quan Lan Lighthouse built by the French in the early 19th century with clusters of relics of communal houses, pagodas and temples. In particular, this sea area has specialties such as rock crabs, sea urchin crabs, sea cucumbers, sea cucumbers, and rare seafood only developed in this sea area. At the announcement ceremony, a number of activities were held: a welcome show, motorbike parade of the Quang Ninh Federation of Motorcycles and Sports Bikes on the road to the two communes of Quan Lan island – Minh Chau. The announcement ceremony is an opportunity to promote the image of the land, people, tourism products of Van Don island district to tourists, domestic and foreign investors, creating a variety of activities to serve guests. playing when visiting tourism in the district; at the same time, raising people’s awareness of the mission of developing tourism products, contributing to building Van Don as a friendly, safe and attractive destination. This is also an activity in response to a chain of events to stimulate tourism in Quang Ninh province and Van Don district in 2021./.

Since dawn, dozens of people have gone to the Chuong Xa dynasty to dig up a devotion. Early in the morning, we arrived at Dong Xa tidal flats. In the dim light of the early morning, on the tidal flats, there were dozens of people wearing baskets, apricot in hand, working hard to dig for pests, to work industriously to feed their families. Strumming through the muddy sections, mixed with sharp shells and shells on the tidal flats, we reached the place where Mrs. Nguyen Thi Hang (40 years old, Dong Thinh village, Dong Xa commune) was digging and digging. sand layer to catch peanut worms. Pointing at the newly excavated pests in the basket, Ms. Hang said: It is drizzling with this rain, which is hidden deep in the sand, and it is very difficult to dig. As a result, most of the people who come down to the charnel ground today are those who do not have any other work to make a living. The main source of income for the family depends on this tidal flats. As she said, she pointed her finger to the far beach to show us: “Today’s weather is not favorable, so only a few dozen people go to the beach. In a little while, if the sun is warmer, people will go to the more crowded tidal flats ”. Ms. Hua Thi Nien showed off her achievements after more than 3 hours of labor. Like Ms. Hang, for more than 40 years now, regardless of day or night, every time the water recedes, Ms. Ly Thi Hong (58 years old, Dong Thinh village, Dong Xa commune) has been present at the Dong Xa tidal flats to dig the piety. , catch more nails, clam, and a parrot. Talking with us, Mrs. Hong said: Born and raised in the island commune, from the age of 13-14, I followed my father and mother to the tidal flats to dig out peanut worms. When I grew up, got married, got married in the same commune, and gave birth to 2 children. My children are now married, but due to their busy work and low income, they send all 4 young grandchildren to my foster wife and husband. So even though my age is high, I still try to go to the tidal flats, earn more income to support the children “. For Ms. Hua Thi Nien (51 years old, Dong Tien village, Dong Xa commune), the profession of peanut digging is the main source of income for her whole family, from living daily life to paying school fees for her children. Ms. Hien shared: “My husband passed away more than a decade ago, leaving me to struggle alone to make a living to support 2 children who are still in school age. In addition to working as a hired worker, when the tide goes down, I take advantage of the tide to dig up pits. Before each session also earned several hundred thousand dong. Now pouring the land for construction, the tidal flat is narrowed, digging for only an hour to have a few … “. Need to protect long-term livelihood Dong Xa has 4 small tidal flats, also known as Chuong, separated by a small creek, which can be exploited. Dong Xa tidal flat is one of the two most growing areas in Van Don district (the most cultivated area is Quan Lan commune). The people of Van Don often refer to sà-piety as “prey”; beaches where the tides rise and fall creates sand bars, where only pampas are found, often referred to as “bait grounds”. Peanut worms are purchased right at the tidal flats when they are dug up. Unlike in other localities, the gecko in this estuary area is considered to be of the highest quality. The current price of fresh peanut worm is about 220,000 – 250,000 VND / kg, the delicious dried peanut worm is always equivalent to about one gold thread / kg. Although the economic value brings high, but according to local people, the output of guns is currently decreasing a lot compared to a few years ago. The cause of this situation is that recently, tens of hectares of local pits have been buried, giving land to Phuong Dong Construction Investment Joint Stock Company to build Phuong Dong urban area project (Dong commune. Xa). Recently, this enterprise also violated the violation of dumping land out of the boundary of the allocated land to be an urban area, filling up about 16,000 square meters of the tidal flats in the area, where people are free to exploit seafood. Quang Ninh province, especially Van Don district, is a special sea area with many pests, which are assessed to be of higher quality compared to other parts of the country. Mrs. To Thi Dien (Dong Tien village, Dong Xa commune) said: “Nearly 50 years working as a digger” prey “, but I have never found it difficult like now. At least a few hundred thousand dong, more than a million dong. But today I dig from 5 am to 8 am but not yet 2 taels. Very sad, uncle! ”. Ms. Tran Thi Viet (Zone 2, Cai Rong town, Van Don district) added: “From the day the Phuong Dong urban area emerged, our income halved. The lives of the people were difficult to see. Now, adding land to fill the tidal flats, many times, our people have to leave empty handed “. It is known that, before the violations of Phuong Dong Urban Construction Investment Joint Stock Company, the People’s Committee of Van Don district has checked and made a violation record. Specifically, according to Decision No. 05 / QD-XPVPHC signed by the People’s Committee of Van Don district on February 19, 2021, it is determined that this company has committed administrative violations, encroaching on, occupying unused land in the area. Rural areas are managed by the People’s Committee of Dong Xa commune, with an area of ​​about 16,000m2, in Dong Tien village, Dong Xa commune. This part of land is outside the boundary of the assigned land of Phuong Dong Urban Construction Investment Joint Stock Company according to Decision No. 2937 / QD-UBND, dated November 9, 2012 of the Provincial People’s Committee. With this behavior, the Company was fined 100 million VND. The Dong Xa tidal flat is now much narrowed compared to before: Currently the 1st and 2nd beaches are completely filled. The decision of the People’s Committee of Van Don district forced the company to restore the original state of the land before the violation; return encroached land, occupied. Although the district has issued a document to direct, but according to local people, Phuong Dong Construction Investment Joint Stock Company poured encroached land beyond the tidal flats, although it has been overcome, but is still nearly 1 meter deep. The local people expect the local authorities to continue to pay attention to, request, and urge businesses to strictly comply with the requirement of remediation. , to return the ground in the intertidal areas that were illegally dumped, and at the same time compensate for economic losses for the people exploiting the peanut worm on the Dong Xa tidal flats. Many local people are still concerned that, with the current momentum of land encroachment, it will not be long before this tidal flat will have nothing to live. “Urban expansion is an indispensable requirement for the socio-economic development of the locality, the province, and our people all agree, but we need to comply with the regulations. Because of the livelihoods of hundreds of unemployed local workers, we look forward to taking measures to protect the living environment for seafood in this area “- many residents of Dong Xa commune commented.

As a city located at the Northeastern point, the gateway for economic exchange between Vietnam and China and other countries in the region, Mong Cai city has no shortage of attractive tourist destinations bearing the imprint of borders and seas. island.

Mong Cai international border gate, which is traded with Dongxing (Guangxi, China) is a top favorite. Visitors can visit national landmark 1369, Bac Luan friendship bridge or make a passport to travel to Dongxing during the day.

The system of markets, trade centers with products from both Vietnam and China is enough to meet the needs of anyone who likes to shop.

Central market 1, 2, 3, Vinh Co, Togi, … is full of items from clothing, consumer goods, household appliances, electronics, food, variety and designs.

Ka Long Bridge, a bridge built entirely of stone, is considered a symbol of Mong Cai located right in the city center. The bridge was completed in 1964, the bridge body carries the words “Vietnam – Central friendship, a sustainable life”.

In recent years, the 2 most busiest commercial streets of Mong Cai have become a pedestrian city every Wednesday to Sunday night, creating a private space for people and tourists to have fun and shop. .

Leaving the city center just a few kilometers, visitors will come to Tra Co Tourist Area, which has the longest beach in Vietnam with rows of blue and blue ocean embracing smooth stretches of white sand.

Sa Vi cape is the cape in the northeastern pole, where “the first pen stroke is placed on the Vietnamese S shape” for generations, has been in front of storms.

There is a Sa Vi border promotion information cluster with many amusement and sightseeing areas. Nearby, there is also Vinh Thuan international golf course on the beach, a system of specialty restaurants: Tra Co crab, island, sausage, seaweed, …

Visitors who love cultural experiences cannot ignore Dinh Tra Co “Vietnamese cultural landmark in the border”. The communal house was built in 1462 under the reign of Hau Le, still preserves many precious antiques. The Dinh’s unique architecture and Tra Co culture went into the famous song “The roof of the communal village”.

Associated with the coastal village is the Tra Co festival held on May 30-1 / 6 AL every year. The festival features a unique process of procession of god on the sea, a unique Ong Voi (pig raising) contest, expressing the traditional Vietnamese lifestyle and gratitude to the ancestors who made the land open.

Mong Cai tourism space now extends to highland communes of Bac Son, Hai Son. It is the historical destination of the relic of heroes and martyrs at Po Hen station, ecotourism sites associated with the lives of ethnic Dao and San Chi people.

Overlooking the sea, Vinh Thuc Island is a great destination with Ben Hen beaches, wild Dau Dong, Vinh Thuc lighthouse – the first lighthouse on Vietnam’s maritime border.

Vinh Thuc is initially developing community tourism. The idyllic beauty of the colorful fishing village promises to continue to attract tourists.

With unique destinations and sustainable tourism development goals, Mong Cai is gradually becoming a tourist center of Quang Ninh province. In 2018, the estimated number of domestic and international visitors coming here reached nearly 3 million, the highest ever