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

This is a product of a pastry shop on Cao Lo Street, District 8, Ho Chi Minh City. True to its name, the bread has the same color, shape and size as honeycomb charcoal. Many diners enjoy seeing this unique design. Photo: To Linh. Share with Zing Ms. To Linh Nghi, the owner of a bakery, said the finished product making process takes about 2 hours. The process of shaping the cake to bloom evenly and beautifully is difficult. There are no specialized cake molds on the market. “I have to make the iron bars to skew on the cake to create round holes like honeycomb charcoal”. With this type of cake, the shop has 2 types, black and yellow charcoal bread filled with cheese or salted egg cheese. “The black color of the cake is made from bamboo charcoal, the yellow color is made from toast,” said the shop owner. According to the owner, they sell about 100 units per day. Each cake costs 95,000-110,000 VND. “The yellow cake filled with delicious cheese. However, I can only eat one because I’m afraid of being fat,” said diner Phan Cuc, 25 years old (HCMC). “The restaurant has more tropical food for those who want to eat but fear being fat. The price is quite high,” said Minh Anh, 20 years old, (HCMC). This is not the first time a variation of a familiar bread has caused a stir. Before that, dragon fruit bread, “darkness” bread, Fatherland bread … also attracted the attention of many domestic and foreign diners.

Ephemeral Tattoo – scheduled to open in late March in Brooklyn, USA – uses tattoo ink that lasts for 15 months. This is ideal for those who want a tattoo but are not willing to stick with the pattern for life. Tattoos last for 15 months to give young people a chance to experience art. Photo: Fox News. CEO Jeff Liu and his colleague Josh Sakhai, Brennal Pierre and Vandan Shah have spent six years developing a non-permanent but long-lasting ink. The inks used at Ephemeral Tattoo will decompose over time. However, tattoos that only last for 15 months are not popular with other tattoo artists. For many people, this is a way to experience art without having to worry about tattoo removal with regret. Meanwhile, tattoo artist Michael Bellamy – owner of Red Rocket Tattoo in Manhattan, USA – noticed: “A drawing lasts for a year against the permanence, commitment and rebellious spirit of tattoo art Figure”. ‘Tattooing in Korea is illegal’ Tattooist Zihwa said she was afraid of being arrested while doing her favorite job.

Gypsum is a substance whose main component is calcium sulphate which contains many heavy metal metals such as lead, cadmium, … which are dangerous to health. However, due to its fast-setting properties (often used in construction), the price is cheap, only about VND 60,000 for 40 kg, so it is very popular with manufacturers.

Illustration.

According to the traditional way of making tofu, often using sour vinegar or manually fermented tofu itself will produce a little amount of scum and is quite time-consuming and unprofitable for the producer. As for plaster, the scum will float faster, precipitate faster, double the amount of scum and make it possible to use less beans to make much more profit. Thus, the bargain from using gypsum to make tofu has made production establishments blurred.

Delicious and safe tofu

First, a piece of delicious tofu is usually ivory-white, very soft.

Second, the characteristic aroma and fatty taste of soybeans, like when eating whey, will prove that it is quality tofu, safe for people to eat.

Tofu mixed with plaster

Due to being mixed with gypsum, it is certain that the taste of tofu will be markedly different, in particular, the taste is slightly acrid, holding heavy hands than the weight before mixing it.

In addition, the tofu with tofu is usually yellowish, the more yellow you can confirm the more plaster of the tofu. At the same time, the hardness and firmness of the “witty” tofu is twice that of the normal fresh tofu.

Hopefully these sharing will help you choose a quality tofu piece for processing delicious dishes, everyone who eats it will also commend it!