From June 14 to June 20, AEON Vietnam first held “Luc Ngan Lychee Festival” at 3 Southern Department Stores and Supermarkets, namely AEON Tan Phu Celadon, AEON Binh Tan and AEON Binh Duong Canary Mr. Bui Trung Chinh – Purchasing Manager of Food Industry, AEON Vietnam Purchasing Department – said: Luc Ngan lychee festival is an opportunity for southern customers to freely choose, shop and enjoy sweet flavors. The sweetness and freshness of Vietnam’s leading specialty fruit. Besides, through this activity, AEON Vietnam wishes to cooperate with customers to promote product consumption for Bac Giang farmers, especially while the transportation and consumption of products are greatly affected by the epidemic. It is expected that during the week of the festival, 3 Southern Department Stores and Supermarkets of AEON Vietnam will consume about 30 tons of Luc Ngan lychee. It is expected that the consumption of this fruit at AEON Vietnam’s supermarkets will double by 2020. Previously, from the end of May 2021, when the lychee crop started, AEON Vietnam sold lychees at General Department Stores and AEON Supermarkets in the North. AEON Group continues to purchase and export Vietnamese litchi to Japan Not only serving domestic customers, this year, AEON Group continues to purchase and export Vietnamese litchi to Japan through its member company, AEON TOPVALU Vietnam. Information from a representative of AEON TOPVALU said that the first shipment purchased from Hai Duong province arrived in Japan in the last week of May. This first batch of fabrics has just been sold for the first time at AEON Kagoshima Shopping Center. In the Kyushu region, within the framework of Vietnam Fair (Vietnam Fair) held from June 4 to June 6, Vietnamese lychees were introduced to Japanese consumers along with typical Vietnamese culture. Men such as ao dai, lantern… It is expected that in this year’s fabric season, there will be next batches of fabrics exported to Japan by AEON TOPVALU Vietnam. In 2020, Vietnamese lychee was first introduced to Japanese consumers through the AEON supermarket system in Japan. Bac Giang lychees are sold at AEON Vietnam and Japan, AEON Group not only connects and supports lychee consumption to domestic consumers, especially, Southern consumers can enjoy sweet fruit of Bac Giang land. This is an opportunity to increase the value of Vietnamese agricultural products to the world, as well as contribute to increasing the export turnover of Vietnam’s agricultural products.

Here, mussels are not only a specialty dish with a famous brand throughout the country, but thanks to that, people have a fairly stable income. Every day, thanks to mussels, a section of La River in Ben Hen village is as bustling as a miniature market. Present in Ben Hen village, witnessing the busy buying and selling scene, besides in the village, the stoves boiling mussels smoke and the aroma from boiled mussels spreads throughout the whole area. The smokey mussels boiling stoves in Ben Hen Boiling mussels in a hut, Nguyen Thi Hoa, from Ben Hen village, Truong Son commune, Duc Tho district (Ha Tinh), said: “I don’t know when this profession was formed, only know that generations People in Ben Hen village, when born and grow up, all follow each other in the profession of raking mussels and boiling mussels. All expenses in life, building houses, buying supplies, taking care of their children and grandchildren’s education, all depend on income from mussel farming. According to Ms. Hoa, in the past, mussel making was difficult, very hard, all day long, husband and wife, brothers and sisters were stuck in the river, just worried about making enough to eat, did not have enough money, because at that time the price of mussels was too cheap. About 10 years ago, when mussels became a clean food, a popular specialty, the price was high, so the mussel industry in Ben Hen is growing strongly and bringing a good source of income. determined for the people. Ben Hen is growing stronger and bringing a fairly stable source of income The reason is called the profession “going backward” because in the past, mussel making was not as modern as it is now, to catch mussels, people had to use a rake with a rectangular trough, 1-1.5m long handle to rake. The rake just went backwards and shook it to treat the mussels. Now, just sitting on a motorboat, plugging a rake into the sand and then running the engine along the river a few times, there are dozens of kilograms of mussels. Because the value of mussels is high and the mussels in Ben Hen have affirmed their brand, many traders have come to the place to buy in large quantities and then transport them everywhere for consumption. Thanks to that, mussel workers do not have to worry about output, raking as much as they can consume. The mussel fishing season lasts almost all year round, but the peak season and the most mussels are from January to June of the lunar calendar. Ben Hen village currently has 150 households living by raking mussels – a job “going backwards”. Ben Hen village currently has 150 households living by raking mussels – a job that “goes backward”, sunbathing with his back, his face in the water all day, and working hard at night picking and washing mussels. Although it is less difficult than before, the job of making mussels requires health, perseverance and hard work. After scraping, all mussels are used up, the shells are gathered and calcined into lime for construction, agricultural production or finely milled as food for chickens and ducks; mussel intestine used to process dishes; Mussels are used to make soup. Mr. Nguyen Quang Tuan, a resident of Ben Hen told reporters about the process of making mussels. He said: “We men, who are healthy, go on a motorboat to rake mussels on the river, on average 2-3 people per boat. And women stay at home to soak mussels, boil mussels, treat mussels clean… Every day, work usually starts from 2-3 am until late afternoon”. Mussels enrich the whole village Sharing with reporters, Ms. Nguyen Thi Sen, who has been involved in this profession for a long time, said: “Mussels are “a blessing from heaven” given to these villagers, my whole family has been working as mussel rakes for 4 generations on the La River. I also ate mussels but grew up, so even though I worked hard, I still had to keep the traditional profession of the village, “said Ms. Sen. Currently, mussels here are considered a clean specialty Ms. Nguyen Thi Hoa, a resident of Hen wharf confided: “In the past, every day my husband and I just needed to go along the La River to rake a few tons of mussels, but now the mussel production is increasingly depleted, so people have to overcome kilometers along the river Ngan Sau, Ngan Pho or upstream Ben Thuy bridge (Vinh City) to bring back mussels. According to Mr. Tuan, in the peak season, there are boats raking more than 1 ton of mussels/day, the remaining average is 300-600kg/boat. The average income from making mussels is about 500,000 – 1 million VND/house/day. Compared to other occupations, this is the profession that is bringing in the highest and most stable income, creating many jobs for people… Especially, mussels here are now considered a clean specialty with economic value. high so people are very secure to stick to the job.

Mussel rice Mussel rice has become a very familiar dish for every Hue citizen, a popular dish associated with the daily life of the people here. It is not known since when that mussel rice has become a typical culinary mark of Hue, just know that when coming to Hue, all visitors are impressed by the wonderful taste that this dish brings. With the main ingredient is mussels and accompanying ingredients such as deep-fried fat, fish sauce, raw vegetables, banana flowers, bean sprouts, finely chopped white taro stems, roasted peanuts… have created a dish with unforgettable taste. Bun Bo Hue As a dish that is too famous for people all over the country, Hue beef noodle soup is the culinary feature that promotes the culture and people here. A full bowl of Hue beef noodle soup includes pork legs, beef, blood, crab cakes… served with raw vegetables. All are combined with a sweet, aromatic broth that makes any gourmet nod in praise. Bun bo Hue has become a childhood dish, an unforgettable memory for every citizen here. Hue tea Besides the extremely famous savory dishes, Hue also contains extremely attractive cooling dishes, typically Hue tea. Referring to Hue tea is referring to a feature of royal cuisine that has become a cultural mark. Hue tea has many kinds of delicious tea such as: corn tea, millet tea, potato tea, bean curd, yellow wax mon tea, cotton areca tea, roasted meat filter powder… mixed with anywhere. Nem lui It is often said that to eat spring rolls properly, come to Hue. That’s right, Hue is famous for its delicious food because of its unique processing unlike anywhere else. The skewered spring rolls are the ingenuity of the chef. Each spring roll is the crystallization of the culinary culture of a capital land with unique cultural imprints. Hue cake Illustration. Hue, in addition to dishes such as vermicelli, tea, spring rolls… is also famous for cakes. Hue cake includes many delicious and attractive varieties such as ram cake, filter cake, beo cake, nam cake, wet cake…. Each type of cake contains unique flavors that make you enjoy it only once. It will also make an unforgettable impression. If you have the opportunity to visit Hue, do not forget to enjoy these wonderful cakes.

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

Traditional cakes The tradition of using leaves to wrap food of the Vietnamese people is shown most strongly and clearly in traditional cakes. Banana leaves are the most popular, but sometimes they can be replaced with coconut leaves, dong leaves… but the trend of using natural leaves for wrapping cakes remains unchanged. No matter how deep the history of Vietnamese cakes, the leaves have accompanied them for such a long time. The oldest can mention banh chung. Right from the first appearance in the legend, it was also introduced as a cake wrapped in dong leaves. According to the development of Vietnamese cuisine, in turn, other leaf wrap cakes gradually appeared, not limited to a certain region but almost any cake, specialties of any region will be wrapped in leaves. . From far away, from gai cake, honey cake of the North to Hue cakes such as Nam cake, filter cake. In the Southern region, we have banh ú and little cakes that are also associated with the leaves picked in the garden. Spring rolls, spring rolls, spring rolls All dishes made from meat and to be eaten for a long time, gradually eaten like spring rolls or fermented meats like spring rolls are wrapped with banana leaves. This is an old way of doing things, because banana leaves have the ability to keep fresh very well and can help preserve food in conditions where there is no refrigerator. The spring rolls and spring rolls that we often prepare during Tet holidays are wrapped in leaves. On the other hand, some spring rolls, small rolls such as spring rolls, sweet rolls… are also meticulously wrapped with banana leaves into pretty small packages. It can be seen that, even if it is a large size of spring rolls or tiny pieces of spring rolls, grandparents do not change their ways because of a word “convenient”. They still take the time to carefully wrap and tie each spring roll, one by one. Sticky rice and rice dishes No matter what kind of rice is sticky rice, what color, served with beans or coconut or savory dishes, sticky rice with banana leaves is almost never changed. Currently, there are many places that use styrofoam boxes to store, but the image of sticky rice wrapped in banana leaves – lotus leaves is so familiar that we all prefer such traditional sticky rice shops. Snacks, snacks Not only in traditional cakes, spring rolls or sticky rice dishes. Grandparents also used leaves in “seafood” dishes, such as pandan tube cake, baked sticky rice, banh xeo, and molded cake… In addition, do we have a “theorem”? The official is: any dish eaten with mam, rattan basket, that dish must be lined with banana leaves such as bean vermicelli, cakes… Along with the long history of cake culture in Vietnam, the leaves have contributed significantly to creating a delicious and close taste. It has wrapped and protected the cake to keep the perfect color, smell and taste that very few people notice.

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.

The rustic brown color of the mountains – Photo: Phan Rang specialties Orangutans are collected by people from April to June every year, from big trees growing deep in the forest. Dried orangutan fruit has a rough brown color, the size is only as small as the tip of a thumb. This rustic fruit, a specialty of the mountains, is not only a great refreshment but also an effective folk medicine. Dried orangutans – Photo: Phan Rang specialties Usage is quite simple: You just need to soak the flying orangutan in warm water, the fruit will bloom, fragrant. Remember to remove the seeds and peel, keep the flesh and then mix it with alum sugar, we have a very good cooling drink, in addition to treating constipation and spine problems. Here is the finished product – Photo: Mai Khanh Huong Refreshing drink good for health – Photo: Phan Rang specialties Orangutans, if mixed with é or chia seeds, have a weight loss effect. The flying orangutan has been used by ethnic people since ancient times and the sweet fruit of this forest is still included in the work Fierce childhood by writer Phung Quan. The 8X brothers and sisters must always remember the image of a contact boy named Mung picking up orangutan seeds and bringing them back to his friend at the military medical station to soak and drink instead of beverage on a hot summer day. The mountains and forests of my hometown are very generous and there are many rare specialties that can be found elsewhere. If you have the opportunity, enjoy a special refreshment from this sweet fruit!

Everyone is afraid of snakes, but if you visit a specialty restaurant in the West in general, in Tien Giang in particular, you will be addicted to eating. In fact, once enjoying snake meat dishes in the west of Tien Giang river, it will be very difficult to forget. The appearance of snakes scares many people. (Illustration) Despite its scary appearance, all dishes from snakes are delicious. In Tien Giang, diners can choose from a variety of dishes from snake meat such as: Boneless snake, snake porridge, snake wine, minced snake, snake stew with lemongrass,… In addition, snake hot pot is also quite popular. language. Onion cobra can be processed into many specialties. (Illustration) To cook delicious snake hot pot, people will choose big and heavy snakes with soft sweet meat. Then cut off the head and then put it over fire to dry the snake skin and then scrape off the scales, cut along the abdomen, remove the intestines and liver, and cut into pieces about 3-5cm. After preliminary processing, the snake meat does not need to be marinated, but directly into the pot, pour the water and lemongrass and boil for about 20 minutes. Then add the radish and cook for another 10 minutes, then season to taste. Snake hot pot has an irresistible delicious taste. (Illustration) The hot pot of cobra has a clear broth, rich sweetness and a very attractive aroma. Many tourists who come to the West to see this dish do not dare to try it because it looks quite “horror”. But just pick up a piece of snake meat, dip it with fish sauce or chili salt, everyone has to praise the deliciousness. The sweet snake meat and the rich taste of fish sauce and the seductive scent of vegetables are extremely attractive. (Illustration) In addition to the snake hotpot, the golden fried snake bones are also very delicious. This seemingly non-fatty dish, when put in the mouth to chew, will have the fatty aroma of snake bones, subtle salty taste of salted lemon, making our taste and smell like stretch, nothing more interesting. Crispy fried snake bones – a unique dish of the West. (Illustration) According to people in the West, the hot pot of cobra and onion is not only delicious but also very nutritious, especially for those who are tired and weak. Therefore, every time a distinguished guest comes to visit them, they often cook this specialty dish to treat. Just a popular dish with typical ingredients of the West River region, but the hot pot of cobra and onion has become a famous specialty throughout the region. For those who have ever been to the west of the river, they will certainly not be able to forget the special taste of this “strange” dish.

Located on a limestone plateau, at an altitude of more than 1,000m above sea level, with a cool year-round climate, Bac Ha is famous for its plum orchards planted on hillsides and flat valleys sandwiched between mountains. toweringly high. From the first successful hybrid seedlings more than 40 years ago, up to now, the whole district of Bac Ha has about 500 ha of Tam Hoa plums, concentrated in seven communes and towns: Bac Ha town and the following communes: Ta Chai, Ban Pho, Lung Phinh, Thai Giang Pho, Na Hoi and Nam Mon. Unlike Tam Hoa plum areas in other localities in the country, Tam Hoa plum in Bac Ha has a dark purple skin, covered with white chalk, moderate sweetness, very suitable for Vietnamese taste. Depending on the size of the plum, people here classify plums with very funny and rustic names, such as: stupid plum, selected plum, big plum, plum plum and plum plum …. Tam Hoa plum season this year is fruity, high quality, is starting to be harvested, the output is estimated at more than 3,500 tons, an increase of 450 tons compared to 2020. To consume Tam Hoa plums in the context of the Covid-19 epidemic, the district Bac Ha focuses on promoting and applying e-commerce, strengthening links in product consumption. Recently, Bac Ha District Agricultural Service Center has cooperated with Lao Cai Post Office to sign a contract to bring Tam Hoa plum products of farmers in the district to be sold on Postmart. Tam Hoa plums in Bac Ha plateau (Lao Cai) begin to ripen from mid-late May, fully ripen and finish harvesting in June every year. This year, Tam Hoa plums are in season, very fruitful. A 5-6 year old plum tree like this can produce tons of fruit. Fruits clustered on low drooping branches… … clinging to the top of a tall tree. When ripe, Tam Hoa plums turn a beautiful purple-red color, with thick pulp, small seeds, sweet and sour taste. Farmers bring Tam Hoa plums to Bac Ha town to sell to tourists and traders from all over the world. Selected plums, large fruits are sold for 30-35 thousand VND/kg. Smaller plums are packed in bags and sold in buckets for 8-10 thousand VND/kg to traders. Consumers buy plums and bring them back. The whole district of Bac Ha currently has more than 500 hectares of Tam Hoa plums, with an output of more than 3,500 tons of fruit per year.

Photo: Mai Phuong The post of a flower lover sharing on a large social networking group about his unique flower vase has attracted thousands of likes and comments. Many people enjoy the unique and creative idea of ​​using a bunch of fresh fabrics to plug into a decorative flower vase. After that, many netizens responded to show off that “my house also has” such multi-use vases. Proud girl with ruffled hair. Photo: Tu Linh A flower vase with a unique design is decorated with a special fruit that makes many people admire. Photo: Le Thuy Nga Have you ever seen a vase of flowers and just wanted a “cup” like this? Photo: Tu Linh Still the muse with ruffled hair, very cute, isn’t it? Photo: Tu Linh And not only plug the bunches of fresh lychees into the vase to create a unique flowerpot. Netizens also have great creativity when creating a beautiful and charming bouquet from fresh lychees. Photo: Flower Vily Photo: Flower Vily Photo: Flower Vily According to Knowledge, in addition to selling lychees in the usual way, some flower shops have created unique bouquets of fresh lychees, each priced from 650,000 to 1 million VND, still attracting young people. Each bouquet of fresh lychee fruit is combined with lychee fruit and many other accessories such as imported baby leaves and flowers or beautiful wrapping paper. To create a unique bouquet of this flower often takes a lot of time and care to keep it fresh, so the cost of each bouquet is much higher than that of ordinary flowers. However, these unique flower bouquets are still being shared by the online community and made many people admire because of their beauty and uniqueness.

Surely in the memories of many Gen Z, Gen Y always has the image of simple dishes but imbued with childhood flavors. The dishes are reminiscent of the times when my mother came back from the market, the afternoons when I woke up absentmindedly looking for food to relieve my sadness,… Childhood has baby powder. It is said to be powder, but it is fragrant and full of flavor. The best time is when scooping the bottom of the pot. Sometimes when my mother asks me to feed her, I take a few spoonfuls. Ong Tho’s milk-soaked bread. Who said childhood, but now I still eat! Raw tomatoes mixed with sugar. It sounds a bit wrong, but after trying it, we say it’s addictive. Combo God of rice mixed with soy sauce. At that time, there was a time when I came home late from school but the house ran out of food and only had rice. Quickly get the soy sauce sprayed into the mix, delicious! Bi zon, Hanoi’s specialty. This dish has a place called longan cake because it looks like a longan. Crispy, sweet and sweet, sometimes spicy, put in your mouth to chew. The kids enjoyed it so much, every time mom came back from the market, she grabbed her basket to see if there was a zonal billow today, if it wasn’t, it was sad. Oh, it turned out to be ice cream. This dish exists in many forms: Big block, four-season ice cream, seven-color ice cream. Cool summer always! “Who’s tofu nogggggggggggg”, hearing the screams, the children were all excited and anxious. The sweet sound of tofu with coconut water is both fat and sound. The last boss of childhood is here! Xuan Lan’s most recently published work is an illustrated book “What do you do in 199?” (made with author Trang Neko), tells about funny childhood memories of the late 8X early 9X generation.

However, in order to keep the true taste of Vietnamese pho, Filet Pho has experienced many difficulties in learning pho recipes and finding ingredients to match the traditional pho style. Entrepreneur Ninh Nguyen, owner of the Filet pho brand, shared: “ Before embarking on implementation, it is necessary to prepare all the ingredients, calculate so that the taste of the finished product has the highest harmony, satisfying the taste, smell and sight of customers. “. “ As a business, you need to put your mind first to maintain the reputation and support of customers. However, in the traditional pho business, the mind must be bigger because this is not only an ordinary dish but also the quintessential Vietnamese dish. “, businessman Ninh Nguyen confided. Before Filet Pho was officially launched in the US market, businessman Ninh Nguyen said that she also had a lot of difficulties in how to harmonize the taste of her dishes to match the local people. However, she still chooses to keep the traditional flavors of this dish, so that Vietnamese communities, even though far from home, can still enjoy the specialties of their hometown, helping them to relieve some of their nostalgia. hometown. In the US, many restaurants open every day. However, there are places that have been in business for a few months and have closed. According to businessman Ninh Nguyen, in addition to the quality of the food, the service attitude and after-sales service are also extremely important in creating the success of a restaurant. Therefore, Pho Filet regularly corrects the staff’s service attitude, so that “please come, please go”. In addition, when a complaint or problem arises, the store will also quickly receive, handle and give customers the most satisfactory answer. With positive feedback from diners with Filet pho, in the near future, the Filet noodle brand of businessman Ninh Nguyen will surely expand more and more, becoming a favorite place of the overseas Vietnamese community in the US. , thereby further spreading the spirit of Vietnamese cuisine to friends and the international community.

It is said to be a “gift from heaven” as a “gift of the earth”, so the Western termite fungus on the market is extremely expensive in the market, up to 800,000-1,000,000 VND/kg, even at times the price is up to 1.5 million VND/kg. The termite fungus grows in forested areas and hills where termites reside. Depending on the weather, the termite mushroom season can last for 2-3 months. However, this fungus only grows around 3-4 am and needs to be harvested early in the day when the sun has not yet risen, otherwise it will fade or be damaged by termites. With drought often occurring in the West, the mushroom that was “rare and hard to find” is now more scarce. Ms. Thu Huyen, a seller of termite mushrooms in Ho Chi Minh City, said that this item is increasingly scarce, so traders and small traders compete fiercely for goods. So at the end of the season, the price is high, but when there are goods, customers take them all, there is no surplus. It is also because of the expensive price, so customers who want to buy this mushroom must deposit 50% in advance to get it. “This year, in addition to guests in Saigon, the number of guests outside of Hanoi ordered mushrooms quite a lot, some people ordered 3-4kg, waited half a month and still no mushrooms.” There are 2 sources of termite mushrooms for sale in Ho Chi Minh City: Eastern mushrooms and Western mushrooms with very different prices. Eastern mushrooms, mainly from Binh Phuoc, cost from 500,000 VND – 600,000 VND/kg (bud mushrooms) while Western mushrooms, especially Ben Tre mushrooms, cost up to 1.2 – 1.5 million VND/kg. According to Huyen, the reason for such a price difference is because the Ben Tre termite mushroom is fragrant, sweeter than other places thanks to alluvial soil, and the quantity is increasingly rare, so the price is increasing. However, recently, there has been a phenomenon that traders bring mushrooms from other places, mixed with mushrooms collected from the local to sell at high prices, buyers should pay attention to avoid buying wrong. The termite mushrooms can be cooked into many different dishes such as: stir-fry, grill, pour pancakes, cook porridge. If you buy a lot, you can store it in the refrigerator for about 1 week, if you want to eat it gradually, you must clean it, put it in a bag or box and then store it in the freezer, when eating. Just leave the mushrooms out, wait for them to freeze and cook, but don’t wash them because washing the mushrooms will lose nutrients. For many people, termite mushrooms are a gift from nature. This is considered “fortune heaven”, whoever finds mushrooms is considered lucky. (According to GiadinhNet)

“The young glutinous filling is now rounder, bigger than a month ago. Biting and eating, the pulp was very thick. These are natural forest fillings, a specialty of the countryside, very clean and safe, without chemicals,” Phuong said. Currently, 1kg of green sticky rice fillings at the beginning of the season, Phuong sells for 50,000 VND/kg. Customers buy 2kg, she sells 95,000 VND. Because it’s just the beginning of the season, many people come to the store, see delicious fillings, and immediately order them for processing. Green filling at the beginning of the season is loved by many housewives “Customers who buy green fillings at the beginning of the season usually use a knife to smash the fruit, then store it with fish or meat. Because green fillings are young, the seeds are very tender. Filled with fish and meat stock, the sour taste is very delicious, but it is not acrid,” Phuong said. According to Ms. Phuong, the main harvest season must be nearly 2 months away. At that time, the filling will be ripe. There are 2 types of fillings, which are green fillings and black fillings. These types of fillings are grown a lot in the northern mountainous provinces. If the green fillings have green skin, the black fillings are dark purple. Both types of fillings are diamond-shaped, very delicious and can be used to prepare many dishes. At the beginning of the green filling season, although the selling price is still high, many housewives still rush to order fillings to eat. “There is no such fruit in the city, but only in the northern mountainous region. Therefore, seeing fillings at the beginning of the season, every housewife buys 1-2kg. Like my house, I like to marinate fish sauce. Just halve the fillings, add some delicious fish sauce with a little sugar, and eat deliciously. But many people stock it with meat, fish, and make apricots. In general, there are many ways to eat with fillings.” This small trader revealed that every day she sells from 30-50 kg of fillings at the beginning of the season. “With translation like this, many people buy online. They buy fish stock and meat stock so that they can eat less for the whole week, so they don’t have to go to the market many times and still have delicious food every day.” As far as Ha Dong, but a housewife named Thanh, 28 years old, when she saw the first season of the season on the online market, she immediately ordered 2kg to eat, even though she had lost 30,000 VND to ship. However, as long as there is filling at the beginning of the season, she will have less cravings. Fillings can be combined and processed into many dishes, such as braised with fish, meat, sticky rice Green fillings have a fleshy, fatty taste “My wife and I both like to eat green fillings and black fillings. With green fillings, I usually stock with copper perch. In turn, arrange 1 filling on the bottom of the clay pot, one layer of fish. Then put the soy sauce in the fish pot and cook on low heat until cooked. Very strange, fish stock with fillings, fish is not fishy. Perhaps the filling will take away the fishy taste of the fish. Eating fish has a rich, delicious taste of fillings. Everyone in my family loves this dish. Or if I’m bored with fish stock, I’ll put it in my mouth with bacon, “she said. Even, when buying green fillings, Ms. Thanh also beat it slightly. Then she roasted the chicken with fillings, adding a little water to infuse the spices. Finally, chop some ginger leaves and mix well to eat. Not only does she like to eat green fillings, but Thanh is also addicted to black fillings, although this type of filling cannot be processed as many dishes as green fillings. “With black fillings, I often make sticky rice with sticky rice fillings. Eating sticky rice with fillings gives a strange feeling, both fat and fleshy mixed in sticky rice seeds. This housewife said that she really wants to learn how to salt filling like the Tay people so that she can eat fillings all year round, but she doesn’t know how. “I have studied salt a few times but have not been successful. Because the processing of salt fillings has too many meticulous stages. Perhaps because the salting technique is not correct and the preservation is not good, there is no filling for the whole year,” she admitted.

Recently, artist and blogger Nguyen Vu Xuan Lan (@xlan.illustration) has created a set of childhood food paintings that anyone who looks at them will be excited and craving for its delicious “armpit pain”. Surely in the memory of many Gen X (8X) Gen Y (9X) there are always images of simple childhood dishes but imbued with the flavor of memories. The childhood dishes of the past reminiscent of the times when my mother came back from the market, the afternoons when I woke up absentmindedly looking for food to relieve my sadness,… Many young people of the 8X and 9X generations, crispy pork rib porridge with a little pepper and chili powder, who can’t stand it. Bi zon, Hanoi’s specialty. This dish has a place called longan cake because it looks like a longan. Crispy, sweet and sweet, sometimes spicy, put in your mouth to chew. Ice cream exists in many forms: Big block, four seasons ice cream, seven colors. Summer is always cool! A cup of black jelly tea or the South, also known as dew flute, adds a little sugar, fresh coconut and white pearls… Oh, just thinking about it makes me feel a hot summer. “Who’s tofu nogggggggggggg”, hearing the screams, the children were all excited and anxious. The sweet sound of tofu with coconut water is both fat and sound. For those of you in Hanoi, the specialty of buying autumn with bananas dipped in rice is nothing like. The plasticity of the nuggets and the sweetness of the banana blend together to form a “top of the top” dish. Raw tomatoes mixed with sugar. It sounds a bit wrong, but after trying it, we say it’s addicting. And finally, after the afternoon of running away from home, it is: “EAT”. Xuan Lan’s most recently published work is an illustrated book “What do you do in 199?” (made with author Trang Neko), tells about funny childhood memories of the late 8X early 9X generation.

On these days of social distancing, foodies should order food delivery services to limit gathering in crowded restaurants. Vermicelli, shrimp vermicelli, spring rolls, shallot soup, banh xeo, grilled spring rolls are culinary suggestions not to be missed during the time you work from home. Don’t lie The specialty of Cha Lui originates from the land of La Gi (Binh Thuan). The main ingredients include rice paper which is cut into small rectangular pieces, wrapped in shrimp paste with minced meat. “Lui” is a word used to refer to the practice of skewering bamboo sticks through a piece of cake and baking it on a charcoal stove. Crispy fried rice is often served with rice paper rolls with cucumber, lettuce, mango and herbs. The dipping sauce is made from sweet fish sauce mixed with tomato puree, tamarind juice, and ground peanuts. Diners commented: Nguyen Vo: “The rolls are firm, the filling is full”. About Lang: “Fresh vegetables, crispy spring rolls and delicious spring rolls. The price is quite affordable”. Citastyfood: “I ordered a meal consisting of grilled beef with guise leaves, grilled spring rolls, fried spring rolls, vermicelli, raw vegetables with attractive dipping sauce. Only about 100,000 VND, you have a full meal for 2 people.” Rice vermicelli, shrimp vermicelli Rice vermicelli and shrimp vermicelli are famous dishes in Binh Dinh. For vermicelli, a bowl of pounded rice with broth is usually served separately, and the vermicelli is served separately. When eating, people add rice water to the vermicelli little by little, adding herbs, roasted peanuts, broken rice paper … Shrimp noodles are impressed by the taste of the broth, the sweetness of fresh shrimp, fragrant from pepper and crispy of rice paper. Diners commented: Foodee_nh3e8e7i: “Brilliant rice vermicelli, frugal shrimp vermicelli. The restaurant should fry the fish cakes with less fire, it will be better”. Citastyfood: “The special bowl of rice vermicelli has a combination of vegetables, grated cucumber, peanuts, fish cakes, fried rice nuggets with rice rice soup. Strange taste, fat, mix the ingredients to create harmony. , cool bar. Vermicelli with shrimp, beef, fish cake and fresh squid. The price is suitable for the quality”. Pancakes Quang Ngai pancakes are small in size, crunchy or soft depending on customers’ requirements. The filling usually contains bean sprouts, green onions, shrimp and meat. During the time at home to avoid the epidemic, you can enjoy the dish with your loved ones by spreading rice paper, adding pancakes, cucumber, green mango, raw vegetables and then rolling it up and dipping it with chili garlic fish sauce. Diners commented: Hang Lam: “Quang Ngai style pancakes, white rice flour, not mixed with turmeric or coconut milk. The fish sauce is a bit salty. Each cake includes 1 shrimp with a little bacon, bean sprouts. Raw vegetables served with gotu kola, strange mouth. and less bored, but not very clean.” Thao Tran: “I have ordered here 3 times and the quality of the dish is stable, the right style of Quang Ngai pancakes, less oil, so I don’t get bored”. Hukha.foodaholic: “The cake is not eye-catching but fragrant, the shell is slightly burnt. The filling consists of small shrimp, meat, bean sprouts, dipped with salty fish sauce. Overall the dish is not too excellent, the shell is not very crispy.” Chives soup cake Shallot soup cake is a rustic specialty in Phu Yen. The right dish for you to recharge during “work from home” days. The broth is cooked from fish bones for a sweet taste, not much fat. Fried fish cakes, quail eggs are indispensable ingredients in a bowl of green cake soup. Diners commented: Thu Huyen: “The bowl of banh chung is full of shallots but the taste is not pungent. The filling includes fish cakes and mackerel, dipped with sweet and sour sauce, fragrant with lemon leaves. The rice flour noodles are mixed with the broth to taste.” Tran Hanh: “The restaurant uses Phu Yen chives in the soup cake. These chives have small stalks, fragrant but not pungent. The lemon peel dipping sauce is quite delicious.” Lien Khong: “The noodles are small, clear and flexible. The portion is full of green chives, sweet taste, delicious fish cakes, mackerel and quail eggs. When eating, guests can dip the fish balls with a thick green dipping sauce. the restaurant’s features. The price is right.” Baked rolls Grilled spring rolls are a specialty associated with the land of Ninh Hoa (Khanh Hoa). On hot sunny days in Saigon, a piece of thin rice paper rolls with fragrant grilled spring rolls with herbs, cucumbers, mangoes, bananas… and mixed with fish sauce, bring a culinary flavor that attracts all diners. Diners commented: Tran Thanh Gia Huy: “Delicious spring rolls, delicious dipping sauce, clean vegetables”. TrucQuynh Junmi: “Crispy hot spring rolls, lots of meat, not mushy like many other places. Rich vegetables with chives, lettuce, mango salad, chili, garlic, rice paper. The fragrant peanut sauce is the highlight. emphasis of the dish”. Make a rich cauliflower salad for dinner Cauliflower or cauliflower is a food that contains many healthy nutrients. Housewives can refer to the method below to have a new broccoli salad for the family.

Fishing reishi in flood season in upstream districts of Dong Thap province Young lingfish are sold a lot at markets during the months when the water is high For many years, the journey to find and promote the top Vietnamese specialties and cuisine has been conducted by the Vietnam Record Organization since the beginning of 2010 with the patronage of the Global Vietnamese Records Organization (VietWorld). World Records Union (WorldKings). Sour and sourdough fish with crazy fish – a famous delicacy of Dong Thap province Sa Dec noodle soup – famous famous dish of Dong Thap province Top Vietnamese specialties is made with the goal of promoting culinary values, Vietnamese specialties, special and unique dishes, typical for each region, honoring Vietnamese culinary values, promoting Vietnamese cuisine is widely available to domestic and foreign tourists, providing a comprehensive view of a diverse and healthy cuisine. Processing shrimp crackers at Sa Giang Import-Export Joint Stock Company Nem Lai Vung – a famous signature dish that is known by many people For many years, Cao Lanh mango has been the main crop of many households In order to be selected in the top Vietnamese specialties in 2020, dishes must meet criteria such as bringing Vietnamese breath, using natural ingredients to prepare, suitable for taste, good for health, origin of export. clear history and culture.

(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.

Chicken eggs are a very common food, processed by people around the world with different types of dishes. But in China, people have a strange egg dish that at first glance can make diners not want to eat – the “brass egg” of Indochina, Zhejiang. It’s an egg boiled in a boy’s urine. “Intangible Cultural Heritage” of Indochina China has many strange specialties, including the dish boiled eggs in the urine of boys. Due to being popular since ancient times in many real historical records, the dish “boiled eggs with urine” was officially recognized as part of the “intangible cultural heritage” of Indochina, in in 2008, and proposed the recognition of a world cultural heritage for this unique dish. They believe that urine-boiled eggs are a part of Chinese cuisine and deserve the same honor as Korean kimchi or Japanese washoku. This dish of boiled eggs with urine in Dong Nam is considered a typical Chinese culture and is widely sold on the streets of Indochina city. In 2014, traditional Chinese chefs plan to introduce this dish to the world during Easter. With a certain amount of confidence, the chefs from Zhejiang province consider these eggs to be of an exceptionally high standard. Although they are processed by a method that scares many foreigners, their taste and effects are excellent. Visitors to the city of Indochina often cannot ignore the famous boiled egg dish here. This specialty has appeared thousands of years ago with its taste and healing effects. The dish is considered a tangible cultural heritage of Indochina. Similar to boiled eggs in tea, but with a special ingredient that is soaked, boiled and stewed in the boy’s urine and eaten as an elegant animal of the Chinese, this urine boiled egg dish Also known with a rather “beautiful” name is a boiled egg with pupil’s urine, or a boiled egg with a male’s urine. The dish “boiled eggs with urine” has a fairly simple recipe, consisting of only eggs, time and pupil urine. According to Mr. Lu Ming, the chef who wants to bring this dish to the world said that the urine for boiled eggs is obtained from primary schools. “The boys will pee in buckets and we collect them every day to ensure the best quality,” he said. Only boys’ urine is used, especially from boys under 10 years of age. There is no answer to the question of why it has to be a boy’s urine, only that this somewhat bizarre cooking method has existed for centuries here. In particular, people will use the entire amount of urine during the day instead of keeping it for use gradually to ensure the quality of boiled eggs. This egg recipe has been passed down through generations. Eggs boiled in boys’ urine are of an extremely high standard. Eggs are first soaked in urine, then boiled. The dish “men’s egg” is considered an elixir of life. Once the eggs have been hunted, the shell is broken to allow urine to penetrate into the egg, then continue to flush with urine at room temperature to prevent the egg from being overcooked. During the simmering process, urine is continuously added, along with some herbs. This recipe leaves the egg whites a pale yellow color, while the yolks turn green. After ripening, dong quai will usually have a pale yellow white and a green yolk, salty, sour and of course indispensable the characteristic “smell” of urine. However, this dish is considered not too difficult to eat. Recently, urine has added a distinct sour taste to eggs. The chefs were also unable to explain why. They think this sour taste is special and delicious. They want the dish to be exported widely so that the whole world can fully appreciate the value of Chinese cuisine. Considered a medicine Since ancient times, Eastern medicine has given “tieu dong’s juice” as a medicine, which can cure many different diseases. Therefore, it is said that boiled eggs with urine also have the effect of enhancing blood circulation, increasing vitality, and reducing pain in hips, legs and joints and even preventing stroke. Because of those “fanciful” uses, boiled eggs with pupil urine cost four times more than the price of ordinary boiled eggs. The ancients did not consider urine as a waste product of the body, but considered it a valuable medicine. That’s why people call this water samsara, reverting ladders. Modern researches today show that urine contains many substances that are beneficial to health such as urea, uric acid, hipuric acid, purine alkali, amino acids, fatty acids, endocrine substances (hormones) vitamins and enzymes. .. Thanks to the chemical composition and effects of these ingredients, scientists have been able to explain the medicinal uses of urine recorded in ancient documents that were previously unexplained. Accordingly, children’s urine is effective for postpartum women who are weak, cough, fever, and vomit blood, used to prepare some medicines. Mr. Ge Yaohua, an egg seller, introduced: “My family eats eggs in every meal. Families in Indochina love them. This type of boiled egg is very good for health, avoids back pain of the elderly, and gives more energy to work.” However, not everyone likes this dish. Whether it is an “intangible cultural heritage” or an oriental medicine with many healing and health-enhancing effects, not everyone is brave enough to try a strange and delicious dish. This unsanitary look. And there have also been many doubts and arguments, giving many warnings for this dish about the “unsanitary” problem not only in the way of eating but also in the air at the streets selling boiled eggs with urine. become “smelly”. According to Reuters, health experts have warned about hygiene issues surrounding the use of urine to boil eggs. The people of Dongyang themselves also split into two streams of opinion. One side said that this dish is “good for health and prevents colds”, the other side “does not believe it and is afraid to eat it”. In addition, the chefs could not explain why the egg dish has a very characteristic sour taste. Surely enjoying this egg dish will be a big challenge for diners from far away. However, if you are brave enough to try, this dish is extremely easy to find when coming to Indochina. Each boiled chicken egg costs 1.5 yuan (about 4,800 VND), twice as much as other boiled eggs but not too expensive for tourists. In addition, if there are acquaintances living in this city, it is highly likely that you will also be treated to a special egg dish by the host because the people here also often eat boiled eggs as a daily snack. This dish carries the two words “elite” in the culinary industry and the time element is inseparable. Whatever you say, boiled eggs with urine have existed for a century and become an indisputable cultural feature in the cuisine of Indochina in particular, and of China in general.

Tidal flat in Quan Lan island, Van Don district, Quang Ninh province. Photo TTH Fresh sa worms sold at the tidal flats cost more than 300,000 VND/kg, reaching the consumer’s table can be up to millions of dollars and preliminarily processed and dried depending on different prices, the most expensive can be up to nearly ten million VND. /kg. So enough to see, Sa worm is more expensive than many rare and precious specialties from the sea. Sa worm is less distributed, easy to exploit and reproduce, it is more difficult to maintain the natural breed, meanwhile, it is not possible to artificially breed this high-value seafood. In the Northeast Sea, which is geographically located in the Gulf of Tonkin with many bays, conifers and coastal saltwater ponds, it is the ideal habitat of the Sa worm. In addition, the tidal flats must have primary flora and mangrove trees for the slugs to reside. This layer of mangroves keeps the plankton in the water and is the food for the worms and many other bivalve molluscs such as clams, clams, oysters, blood cockles… Sa worm is mentioned as a specialty of Quan Lan and Minh Chau islands, Van Don district, Quang Ninh province because in the tidal flats along Quan Lan island, there is the best kind of worm. Another reason is that the oldest fishery of worms originated from the inhabitants of the island. There are families whose profession of digging and catching fish is passed down from generation to generation, supporting many generations. Increasingly, this item is more and more expensive due to scarcity and there was a time when sage was hunted and sold. Officers of Quan Lan Border Guard Station (Quang Ninh Border Guard) stationed in the area always integrate propaganda content to protect aquatic resources whenever there is a meeting or propaganda sessions. But only the fisherman understands better, if not protected, not “saved” for the next season, the risk of worms will also disappear like blood cockles, boredom, silk clams… Most of the fishers are women. They understand the characteristics of this intertidal marine species. With a specialized sand shovel, they arrived at the tidal flat early in the morning. At night, the worms in the nest come up to eat plankton, they use a shovel to quickly roll up the sand layer to catch it. The sun is up, the temperature is high, the sand is hot, the animal will hide deep down, not being caught anymore. It is important that the fishing profession is completely manual. If mechanized or used tools to plow the sand, the slugs will no longer be able to reproduce and will disappear until they disappear. It has happened in other sea areas such as Tien Yen, Ha Long, and Quang Yen of Quang Ninh province, when the tidal flats dried up, mangroves were cut down, over-exploited, encroached on the sea, and sucked sand. make the sage disappear. The People’s Committee of Quang Ninh province has regulated the period of banning the exploitation of worms in June and July every year (the breeding time of the worms). Mining is only allowed by the traditional manual method of using apricots and spades and only for worms that have reached a size over 10cm long. Along with people’s lives, Quan Lan Border Guard Station, when receiving people’s feedback, authenticates information and coordinates with many levels and branches to protect the intertidal area. Due to the large profits, many traders instigate people to use high-pressure pumps, pump out water, and plow the tidal flats to catch worms. The whole coastal shoal area was overturned, the environment was polluted, and large and small seafood was destroyed. There are times, early in the morning, when people go to the beach to “hunt” sa worms, Border Guard officers also come out to support people in protecting the intertidal area, propagandize and mobilize so that people do not exploit in the form of fishing. extermination, peace of mind to pursue their livelihoods, and at the same time, severely punish households who do not comply with the general regulations, exterminate fishing, and destroy the environment. Van Don has more than 2,000 hectares of tidal flats and nearly 1,000 fishermen make a living by hunting worms and natural intertidal mollusks. The original people in the island very well understand that seafood is their source of life, but when people from other places come, traders only buy for profit, there are always fishing activities that go against the interests of the community. this population. Especially, sand mining activities have been boycotted, protested and petitioned by fishermen, causing the locality to suspend this activity and rearrange order and stability in coastal residential areas. Accordingly, all acts of encroaching on the tidal flats, destroying the habitat of marine resources, local authorities encourage people to detect, denounce and clarify. Recently, Quan Minh Co., Ltd., an enterprise that dredging creeks and exploiting silica sand, has been accused by people of affecting the environment and attacking tidal flats, dumping waste, polluting the environment. affect the growth of the worm. In many places, people see both young worms and the fear of the extinction of worms is real. Van Don district immediately suspended the project’s construction to protect marine resources and at the same time maintain security and order in the area.

Leaving a stable job, Ms. Trang Sula traveled to find the quintessence of traditional cuisine to promote to Hanoi’s diners. Many people regretted when she left her leisurely office job to travel around caves and alleys to learn about the typical dishes of each region and bring them back to Hanoi. But for Ms. Trang Sula, it is her passion, the job that makes her most excited and happy. The diverse climate and terrain help Vietnam have a rich traditional cuisine. However, to promote these dishes to people at home and abroad is not an easy task. Ms. Trang Sula has traveled everywhere, searching and choosing the most delicious and attractive dishes in all parts of the country to bring back to Hanoi. Passion for traditional cuisine is the motivation for Ms. Trang Sula to keep the soul of the rustic dishes of the three regions of the country. She confided: “I have a special love for regional specialties. But love alone is not enough. I have to let people know about those specialties. I have to let people see that my country is rich. So yes, I went everywhere and brought all the specialties and quintessential dishes back to Hanoi for everyone to enjoy.” Saigon vermicelli is transferred directly by plane from Ho Chi Minh City to Hanoi to serve diners She shared that many customers favorably call her “the queen of banh gio” because of the “miracle” she has created with the delicious, rustic cake of the Northern Delta. Every day, she sells more than 1000 gio cakes to customers. Through her meticulousness and determination, she creates something special and interesting. For example, vermicelli and banh chung in Saigon are very difficult to bring out of Ho Chi Minh City, but she managed to bring them to Hanoi. Now, diners can enjoy authentic Saigon food right in the heart of Hanoi. Ms. Trang Sula has crossed thousands of kilometers of Saigon’s soup cake to contribute to the richness of Ha Thanh cuisine Many people have become loyal customers of Ms. Trang Sula. Diners will have a “food tour” throughout the three regions thanks to her ingenuity and passion for traditional cuisine. Interestingly, the dishes provided by Ms. Trang Sula still retain their native flavor. Diners can feel the rustic, rustic but delicate from those traditional dishes. Keeping the typical, pure and “primitive” flavors of the dish when brought from distant lands to Ha Thanh is not an easy task. It requires careful, meticulous, thorough and elaborate use. Above all, her love and passion for the quintessence of Vietnamese cuisine has helped Trang Sula achieve that “unthinkable”. You will be surprised and delighted to enjoy food from far away HCMC in its original style and taste. Ms. Trang Sula shared that she is cherishing many bigger plans and ambitions with traditional cuisine, continuing to spread her love for traditional Vietnamese cuisine.

Shirako is the common name of a Japanese specialty dish made from the sperm sacs of cod and some other marine fish. In other words, it is the male fish testicle. Usually served with rice or eaten separately in a deep-fried way, shirako is really popular in Japan. Especially Japanese men, with the belief that “you can eat whatever you eat”, they love this dish from fish testicles with soft texture and mild fatty flavor with a hint of the sea. There are many people who are averse to this Japanese specialty dish and the initial feeling when tasting a piece of shiroka will certainly be a bit creepy, but after that, most people will be conquered by the unique taste of shiroka. instant food. According to many culinary experts, the taste and texture of shirako resembles melted cream cheese. Many people who are used to eating shirako will choose to eat it raw, with green onions and lemon, and dipping sauce. The taste is soft like butter, a bit fishy and salty but not too thick, this dish attracts right from the first bite. However, for many newcomers who want to enjoy this specialty dish, this is not an ideal choice. Should choose shirako added to soups and some other dishes or cooked with kimchi mushrooms, radish. Thus, the light fishy taste of shirako will help the dishes have more emphasis and uniqueness. The ingredients commonly used by the Japanese for this dish are the testicles of cod and puffer fish. In particular, cod testicles are the most popular because the taste of this fish makes the dish more complete. Puffer fish was also chosen because it is an easy fish to find and is popular in Japan. Another small note is that if you want to enjoy this dish with the most perfect taste, choose the winter time, around December. At this time, the cod and puffer fish come to the breeding period, so the quality of the crystal is high. Complete is also better.

The quality and popularity of Wagyu beef has long been established. However, in Japan there is also a high-class Wagyu, much rarer than usual. It is Olive Wagyu – the precious specialty of Shodoshima Island. Photo: A5meats. The island is nestled in the Seto Sea, Kagawa Prefecture, Japan. This place is famous olive growing area in cherry country. Shodoshima’s mediterranean climate is suitable for olives to grow. The island was also one of the first in Japan to successfully harvest olives. Photo: ToysMatrix. Like many other places throughout Japan, the people of Shodoshima have been using Wagyu beef since the 8th century for the purpose of transporting goods, growing crops, etc. Beef is also favored by the people because of its rich nutrition. Photo: Agdaily. Without Masaki Ishii, a local farmer, Wagyu cows on Shodoshima island are just like any other. He saw that the olive industry on the island was having too much waste. Tons of used olives are thrown away every year. They are a by-product of olive oil production and are rich in nutrients. In the photo, Mr. Ishii (70 years old) next to the Wagyu cow. Photo: Tokyo Life. Therefore, Ishii feeds these olives to his Wagyu cows. Of course, they don’t like the bitter taste and strange shape of this fruit. Even so, Ishii was determined to find a way to force the cows to eat olives. Finally, he found a way. Photo: Esquire. Ishii is toasted moderately, dried and pressed these olives to create natural sugars. Wagyu cows prefer this sweetness. From there, the famous beef of Shodoshima island was born. What Ishii created was not merely a new type of food. It can be seen as a revolution in the Wagyu beef industry. Photo: Sun Gate. Over the years, Wagyu cattle have enjoyed a consistent regimen throughout Japan. Caring for this type of cow is still considered a feat and expensive. The most important part of the traditional care regimen is to only feed the cows hay or rice plants through grazing. Each farm has its own recipe, only passed down through generations in the family. However, the quality of beef is not too big of a difference. Photo: Japan Times. Olives make the perfect combination with Wagyu beef. The taste of the meat has changed for an enjoyable dining experience. Biting the Olive Wagyu beef, you will feel like eating… chocolate beef. Olive Wagyu has a more beautiful, pale pink flesh. The piece of meat seems to melt in the mouth of the diners when eating. Photo: Brobile. In addition to a more immersive dining experience, Olive Wagyu beef is also rated as one of the healthiest meats. According to A5Meats, this type of meat is especially good for the heart. Photo: Uncrate. A high-quality piece of Wagyu beef costs about $400/kg. However, Olive Wagyu beef costs up to 120-300 USD / steak. According to CNBC, only about 220 Olive Wagyu cows were exported in 2018. Therefore, enjoying this type of beef is not easy at all. Photo: Reddit.

According to a seller, ginger flower buds, also known as forest ginger flowers, are picked by highland people. Therefore, many people who grow ginger downstream may never see it. About every 7 to 9 lunar month is the time to harvest ginger flowers, for mountainous people, this is a rare specialty because it only comes once a year. In recent years, this specialty flower has appeared more in Hanoi. Advertised as a strange, crispy and delicious dish with a cooling effect, in a short time, the price of this dish has increased to 60,000 – 65,000 thousand VND/kg. Many people found it strange that they bought it to try. Ginger flower buds are especially sold on online markets when in season. Housewives will also take advantage of ordering this specialty flower to eat, because there is only one season a year, and ginger flowers cannot be preserved for too long. On the cooking forum, dishes cooked from ginger flowers appear more and more. Ginger flowers are not only boiled but can also be fried with beef, seafood, roasted with chicken, and many people also stir-fry with bacon fat. However, after processing, many people were upset because they could only eat the flowers, the stem had to be discarded because it was very fibrous, not to mention the long and time consuming processing. It takes a lot of work, but when eating ginger flower buds, its taste is very difficult to eat. Not to mention, the strong smell of ginger like biting a piece of ginger into the mouth makes the eater not disappointed. Some people also have to admit, the more they eat, the more they feel like “cow chewing straw, because the body is very fibrous, the smell is black”. Feeling strange because ginger flower buds suddenly became “hot”, a person in Nghe An said that this plant is abundant in Nghe An mountains, but people rarely eat it, but often for medicine or for cattle. A wholesale dealer of ginger flower buds said that this specialty flower on the high mountain is very popular when in season, but there is only one season each year lasting about 2 months. The source of goods purchased depends entirely on the amount of flowers that people pick. Like last year, after deducting all expenses, she earns about 1.5-2 million VND/day. (According to GiadinhNet)

And when you come to the sunny and windy land of the Central Highlands, do not miss the opportunity to discover the name that sounds scary but shows the cultural identity here, which is the deep pupa. Illustration At the beginning of summer, when the rains begin to fall, the Central Highlands region eagerly awaits this food. The caterpillars clinging to green leaves in the upland fields are considered an attractive specialty, they are processed into many unique dishes by the people here. Illustration This type of worm has a dark green color, a smooth stem that often clings to the leaves of the cassava plant. When the large round worms gradually pull the cocoons into pupae, it is also time for people to catch them to enjoy their unique flavor. It is not difficult to harvest deep pupae, just bring a plastic bag or bamboo mat and shake the branches, the worms will fall, sometimes full again. Illustration In the Central Highlands, people enjoy this dish in three ways: stir-fried, boiled and eaten raw. Those who like the thrill of biting into their round, plump pupa with their fleshy, greasy taste will often eat them raw. More sophisticated, then lightly fried and then sautéed with fish sauce and spices to add a different fatty crunch. Boiled deep pupa creates a highlight with a sweet, fatty and attractive taste. Illustration Illustration Although the pupa is rustic, it is loved by many diners. Even city people are not afraid to buy this highland specialty with the price 2-3 times more expensive than usual. Illustration Each year, the season of deep pupa appears very short, so whenever there is an opportunity, the Central Highlands people take advantage of this delicious and unique flavor. Gradually, the dish has become part of the culinary culture here.

Specialty… not expensive Introduced by an acquaintance, Tran Thi Mai (living in Phu Nhuan district, Ho Chi Minh City) bought a bag of pink rice and was told to cook it like normal rice, without pre-soaking like many other colored rice. When you bring the rice home, pour the water into it and it turns pink, when cooked, the rice is light red, medium flexible but still spongy, delicious, just like the white rice the family often eats. Colored rice on the market is quite diverse According to Dr. Dao Minh So, Head of the Plant Breeding Department at the Southern Institute of Agricultural Science and Technology, the traditional colored rice varieties left by grandparents are often spongy, delicious, and the area is increasingly shrinking. due to the cultivation time of 5-6 months, only one crop can be grown per year, low yield. “The process of breeding improved rice varieties, suitable for new farming conditions, we accidentally created some colored rice varieties (pink, red, purple, black). Through nutritional analysis, especially especially iron, antioxidant content is much higher than white rice, so we really want this rice line to develop.To be honest, we can’t compare this colored rice with traditional colored rice because rice tradition has not been analyzed,” said Dr. So. Dr So said that the research process lasted for decades, by 2020 the red (or pink) rice variety named SR20 has been selected and is being tested on a large scale in many locations in the Southeast and the Mekong Delta. The authors cooperated with an enterprise in Ho Chi Minh City to process rice from the above material area to bring SR20 rice to the market, mainly consumed in Ho Chi Minh City. “Colored rice is always rich in micronutrients, high in anthocyanins antioxidants, but the market is mainly brown rice (whole rice), not everyone can eat it, before cooking. Therefore, when cooperating with DN, I asked them to process the milled form (with some bran remaining) with the goal of turning this colored rice into a daily consumer product like ordinary white rice but still retains most of the nutrients and antioxidants.Red rice with bran is more difficult to store, spoils quickly, but we overcome it by milling to where we can sell it, it is better to sell in small quantities rather than using preservatives. manage or fumigate” – Dr. So confided. The rice variety SR20 is cultivated for a short time (more than 3 months while traditional rice lasts for 5-6 months), has a good yield (5-7 tons/ha), has good resistance to pests and diseases, so the price is equivalent to many varieties. rice. Wider market According to a reporter’s survey, colored rice is sold mainly in the form of brown or milled to preserve nutrients, with the selling price ranging from 25,000 to 100,000 VND/kg. Colored rice brands sell at high prices mainly because of internationally certified organic rice; The rest average price is at 40,000 – 50,000 VND/kg. As one of the first agents to sell branded bags of rice in Ho Chi Minh City, Mr. Phan Thanh Hieu, Director of Phuong Nam Food Joint Stock Company, admitted that the consumption of colored rice is getting better and better. “If in 2015, the consumption of colored rice was only about 1 ton/month, now it’s about 5 tons/month. In addition to retail, we also wholesale to retail stores and sell to a number of units. processing with orders of several hundred kilograms Young people and office workers today are using colored rice more and more due to the application of a healthy diet to be healthier and more beautiful, not just a group of customers who have needs. In addition, now there are enterprises applying Japanese technology to process brown rice into pre-packaged rice, which is very convenient for busy young people who do not have time to cook, just need to heat up and eat immediately. “- Mr. Hieu shared. Consumers often have a stereotype that colored rice will be very dry and hard, but in fact, the colored rice that Phuong Nam Food Joint Stock Company is trading is soft and easy to eat. “This is rice from the rice variety of the author group Ho Quang Cua, who created the famous ST25 rice around the world. After the success of ST25 rice, it also created an effect for the consumption of other types of rice of the same author” – Mr. Hieu evaluated. Also just launching organic purple brown rice products for the first time to the market, Mr. Lam Anh Tu, Director of Hoa Nang Agricultural Products Co., Ltd (HCMC), said that the enterprise’s goal is to diversify products. “This is purple rice from the purple ST variety of the author group Ho Quang Cua, which is grown on the raw material of shrimp rice; it is an improved variety of colored rice, so the rice is soft, not difficult to eat as many people think. Moreover, brown rice is also very tasty. The whole bran shell should be safe during cultivation, otherwise residues of fertilizers will be left here. Therefore, the organic farming material area of ​​enterprises is an advantage,” said Mr. Tu. It is easy to confuse purple sticky rice with purple rice According to some bags trading enterprises in Ho Chi Minh City, the market for colored rice is mainly active in the domestic segment, with very little export. “The market is confused between purple rice and purple sticky rice (also known as sticky rice) due to the very similar appearance, especially with the product with the whole bran (processed brown) while the price of purple rice is high. much higher than purple sticky rice due to the different yield of the two varieties. Worryingly, purple rice has a low glycemic index and purple glutinous rice has a high glycemic index, so consumers need to be careful. The simplest way to distinguish is to break the rice grain in half, if the inside is opaque white like glutinous rice, it is purple rice, if it is white, it is purple rice “- a representative of a business revealed. According to physician Dinh Cong Bay, General Secretary of the Ho Chi Minh City Medicinal Association, it is always better to eat raw rice (whole bran or milled) than well-milled rice because it retains nutrients in the bran layer. However, when using this rice, consumers should pay attention to choose safe cultivated rice, organic rice because the bran layer on the outside is easy to be contaminated with chemical residues if farming is not good. For new varieties of rice crops, breeding units should publish the research process to create varieties as well as specific scientific evidences about the active ingredients in them for consumers to know and choose.

Notably, this green fruit is also extremely expensive, up to 480,000-650,000 VND/kg. Ms. Nguyen Hong Hanh – a focal point selling fruit in Ho Chi Minh City, said that ripe mangosteen is familiar to many people. But few people know that the green mangosteen is still a rare specialty dish, because the collection and preliminary processing takes a lot of effort. Moreover, because there is only one season each year, the price of this fruit is not cheap. Therefore, every year in the season, Hanh also takes mangosteen in Binh Duong, Tay Ninh, … to sell. Both green and ripe mangosteen are available. Green mangosteen – a southern product that is more expensive than ripe mangosteen (photo: NT) With unpeeled green mangosteen, she is selling from 80,000-95,000 VND/kg. Particularly, peeled mangosteen is extremely expensive, up to 550,000 VND/kg. Because, it takes about 4-5kg of fruit to get 1kg of intestine, not to mention the peeling time also takes up to 1.5-2 hours. Green mangosteen pulp is often used to make salads. Because the fruit is still green, the skin is quite hard and has a lot of latex, if the buyer does not know how to prepare it, the mangosteen will be black, eating acrid. Therefore, she often peels it for customers to buy and process it and preserve it for longer. To make a delicious salad, according to Ms. Hanh, do not choose young or overripe fruit, but must choose those with green skin but old enough, the skin has a tan that is ripe enough, the mangosteen flesh inside will be crispy. Sweet, moderately sour, firm, with a strange acrid taste. In particular, when picking the fruit, it must be peeled and preserved immediately, if left 1-2 days late, the mangosteen will not be able to make salad. “This year, the mangosteen crop failed, so every day I only picked 30-40kg of green mangosteen. Customers who want to buy ready-made peeled fruits must order 1-2 days in advance, I mobilized family members to peel them in time. As a matter of fact, there was a time when I sold a few quintals of this type of mangosteen,” said Hanh. Green mangosteen flesh costs over half a million dong/kg (photo: NT) Ms. Tran Thi Hien – the focal point of selling mangosteen in Binh Duong – shared that mangosteen is grown in many localities, but the most famous delicious is Binh Duong mangosteen. This is also the place where the chicken mangosteen salad is strange, anyone who eats it once will always remember it forever. Because there is only one season each year, lasting from May to the end of June, many people take advantage of this time to order to enjoy the best green mangosteen. Ms. Hien said that the preliminary processing of green mangosteen is very elaborate because the skin is hard, easy to drain, and harder to peel than ripe mangosteen. So, just peel and wash under the tap to remove the pus. The processor must be skillful, otherwise the mangosteen will be crushed, not keeping the whiteness. While ripe mangosteen prices range from 70,000-80,000 VND/kg, pre-cut green mangosteen costs up to 480,000-650,000 VND/kg depending on the time. Even at the beginning of the fruit season, there was not much fruit, the price of mangosteen guts peaked to about 800,000 VND/kg, but there were still no goods for sale. Green mangosteen is used to make salad, but it is not always available to buy and eat (photo: NT) “Every day, I collect 15-20kg of mangosteen intestines, no matter where I peel, customers will order there, so the goods always keep their freshness and crispiness. It is estimated that I can sell about 1 quintal of mangosteen/day,” said Hien. Because it is quite expensive, people often buy 0.5-1kg of fruit pulp or buy 2-4kg of unpeeled fruit. Many guests from the North want to enjoy this specialty, she has to peel it and then send the plane out. Because if you leave the skin of the fruit, it will ripen quickly, lose the crispness and deliciousness characteristic of green mangosteen. Having enjoyed the mangosteen chicken salad for the first time during his trip to Binh Duong 2 years ago, Mr. Le Quang Chien from Duy Tan (Cau Giay, Hanoi) admitted: “The sour, sweet, and acrid taste of mangosteen has ended. Combined with salad dressing and sweet chicken meat, it is quite strange to eat, creating an unforgettable flavor. Since then, every time when mangosteen season comes, I ask my friends in it to send it out as a drink for guests.” However, in order to choose delicious green mangosteen fruits, he must order 2-3 days in advance to have them with extremely expensive prices, up to 600,000 VND/kg of mangosteen flesh. Therefore, each season he only dares to order 2-4kg of green mangosteen to spend with guests, called to enjoy a bit of Southern specialties, Mr. Chien shared.

However, few people know that fruits can also contain parasites, bacteria, if not washed, they can live parasites in the human body and cause many health problems. Here are 3 fruits that are most likely to contain parasites, so wash them thoroughly before eating Grape bunch Grapes are a favorite fruit of many people because it has a sweet, crunchy, aromatic taste, sometimes with a little sour taste, creating an extremely delicious and attractive feeling. However, grapes are usually harvested and sold in bunches. Inside the bunch of grapes there are always gaps, this is the space that creates a suitable habitat for parasites. In addition, because grapes contain high amounts of sugar, they attract the attention of more parasites. Therefore, when buying grapes, it is necessary to wash the grapes under clean running water, draining the water from top to bottom. Then, soak in dilute salt water for about 15 minutes, then eat. Strawberry Illustration. Strawberries grow close to the ground, when ripe, the entire flesh is exposed, the eyes of the strawberry can easily become “paths” for the parasites. to hide. Therefore, to ensure safety, when buying strawberries, you need to gently put the strawberries in a bowl of clean water, add a little flour or salt and soak for about 10 minutes, then gently take the strawberries out into a bowl of clean water. Repeat this 2-3 times so the strawberries can be cleaned. Water chestnuts Because water chestnuts are soaked in water for a long time, they are very susceptible to parasites. When eating, it is necessary to wash it with clean water, then use a knife to peel off the skin, if the inside is damaged, you should throw it away.

Ms. Duyen, a small trader in Ha Dong market, said that normally she sells vegetables of all kinds. About a week ago, she started importing young crocodiles: “ Young crocodiles have been around for about a dozen days now, but the number is still small because it is just the beginning of the season. Every day, I can only get 5-7kg to sell at best and usually sell out in just a moment “. Young crocodiles for sale on personal Facebook. (Screenshots) Similarly, Ms. Hoa (Co Nhue, Bac Tu Liem) also started selling young crocodiles from the beginning of this week. According to Ms. Hoa, young crocodiles at the beginning of the season are often bought by many housewives, even though they have a bitter and acrid taste. Surprisingly, this year’s early season crocodiles are not as high as last year. Ms. Hoa shared: “ Last year, at the beginning of the season, I sold young crocodiles for 60,000-70,000 VND/kg. However, this year, the price of crocodiles dropped much, only 40,000 VND/kg. If you buy 2kg, the price is 75,000 VND “. Crocodile at the beginning of this year is cheaper than last year, only 40,000 VND/kg. (Photo: Facebook) Ms. H. Lan (in Hai Ba Trung, Hanoi) has just bought 2kg of crocodile at the beginning of the season, revealing: My family likes to eat young crocodile because the seeds are very soft. In addition to cooking sour soup, boiled vegetables, young crocodiles are also very delicious with sugar or fish sauce. This year, young crocodiles at the beginning of the season are much cheaper than every year. I think it may be due to the impact of the COVID-19 epidemic “. Not only sold at the market, young crocodiles are also overflowing the “network market”. Trang, an online seller in Hanoi, said that for about a week now, she has sold nearly 10kg of young crocodiles every day. There were days when customers asked to buy more, but she could not get much to sell. Crocodile pickled with garlic and chili sauce is also quite attractive. (Photo: Facebook) According to Trang, in about a month, crocodiles in the North will enter the main crop. At that time, the crocodile was bigger, firmer and thick. The price of the main crop will also be much cheaper, only about 20,000 VND/kg, possibly even lower. Not only selling fresh crocodiles, Trang also made young crocodiles soaked in chili garlic sauce and sold them for 85,000 VND / 1kg jar. Crocodile is packed in clean jars, stored in the refrigerator, can be eaten for 1 month. Many small businesses also receive packaging, vacuum if customers request. (Photo: Facebook) Currently, young crocodiles at the beginning of the season are very popular, many sellers say that housewives are constantly asking to buy, but due to the lack of goods, they often have to wait.

Bac Giang lychee: Referring to Bac Giang specialties, it is impossible not to mention lychee. Lychee is sweet, thick pulp, small seeds are delicious lychee. In addition to fresh lychee here, people also dry lychees to keep the flavor of litchi without losing the characteristic sweetness of this fruit. Yen The hill chicken: It is impossible not to mention Yen The hill chicken, one of the famous specialties in Bac Giang. Hill chicken meat is usually firm, sweet and fragrant, not mushy and chewy. The most delicious dish is boiled chicken with salt and lemon leaves, chicken broth can be used to cook noodles or chan with rice is also great. Banh Da Ke: The richness and attractiveness of Bac Giang cuisine is reflected in many famous Bac Giang delicious dishes and famous specialties in Bac Giang that should be enjoyed. Banh Da Ke is one of the typical dishes of the Northern countryside. Dong Quang molded cake: This is one of Bac Giang’s specialties that you should try, with a piece of white cake, soft and smooth, both flexible and fragrant, with a rich, rich flavor of the homeland. Nham Ca: A rather strange dish for diners who have never visited Bac Giang. Nham fish is made from ingredients such as black filling, bacon, carp, herbs, sour star fruit, roasted peanuts, basil, … all of which are preliminarily processed and mixed together, sprinkled a little on top. fragrant roasted peanuts have been crushed. This dish can be served with soy sauce. Tho Ha rice paper: This snack has long been famous from afar for its delicious taste, carefully selected and meticulously processed from the skillful hands of the baker here. Tho Ha rice paper has sesame rice cake and coconut rice paper, each type has a delicious and attractive taste. Noodles Luc Ngan: This is a type of dry noodle to bring home as a gift for relatives, very convenient, made from rice of the Bao Thai Hong rice variety, so the noodles are flexible, smooth, used as instant noodles and perhaps how to prepare them. The best dish is to eat Chu noodles in a hot pot meal or cook with a bowl of sour soup with minced meat or bone broth. Luc Ngan sucker cake: is a cake made from glutinous rice flour, molasses and spicy vegetables (green cabbage). Spicy vegetables washed, pounded and squeezed to get water, kneaded glutinous rice flour with spicy mustard leaf juice, then molded the cake (rounded like a floating cake), dropped the cake into a pan of cooking oil and fried until it was golden, took out the cake, quickly released it. into the pot of molasses (the pot of honey is simmered). The cake has a sweet taste of molasses mixed with glutinous rice. This is a unique dish of the San Rui ethnic group in the Luc Ngan region. The ingredients for making shoulder cakes are glutinous rice, sugar, green beans, banana leaves, wormwood… Hiep Hoa Sesame Salad is a typical rustic dish often made to invite distinguished guests when coming to Bac Giang to play. This dish has this unique flavor that makes anyone who eats it and remembers it forever. Eating sesame fish salad is indispensable for spices such as: clove leaves, fig leaves, sesame leaves… Photo: IT. Invite readers to watch the video “Smoked land – Strange dishes of Vinh Phuc people”. Source: VTV3.

Fried fish is one of the special fish used to advance to the king. Fried fish live in fast-flowing waters in the upper reaches of the Red and Chay rivers on the borderland of Lao Cai province. Photo: Vietnamese people Fried fish is sold at the highest price (from 300,000 to 600,000 VND/kg) among river fish species in the market in Lao Cai city. However, the big ones from 5kg or more are not easy to buy. Photo: Vietnamese people There are large and strong sheep, some weighing up to a few dozen pounds, there is even a story that in the past, someone hunted giant fried fish weighing nearly a hundred kilograms. Photo: Vietnamese people The golden fried fish like turmeric looks very attractive, the meat is delicious and supple, so it is loved by many people. Fish can be used to make rolls, cook soup, braise bananas…or make hot pot. Photo: Vietnamese people Catfish in Nam Long village (Hang Chu commune, Bac Yen, Son La) is a rare species of fish, catfish-like body, as big as a knife handle. They live in creeks, rock holes at the source of clear, clean springs. As long as the water turns cloudy, this fish cannot live, so people here often call it super clean fish. Photo: Vietnamese people. This type of fish is famous for its delicious meat, enjoyed once and wanted twice, so they are hunted by many diners. Photo: Vietnamese people Sand chameleon is considered a specialty in the mountainous region of Quang Ngai, priced from 150,000-170,000 VND/kg. However, due to the small amount of fish caught, even with money, it is not easy to buy this specialty fish. Photo: Baoquangngai The size of an adult sandfish is just over half the size and the length of an adult little finger. Photo: Vietnamese people Catfish is very delicious, fragrant and chewy. Many people also bring sandstones as gifts. Photo: Vietnamese people Video: Fish at the fried statue. Source: VTV24

Ngu Hiep durian includes many types: Ri 6, moonthong, cow’s flat seed… In which, Ri 6 durian is popular with many people with oblong fruit, sharp left tail, slightly blunt and sparse spines, yellow-green skin color. , thick rice, characteristic aroma, moderate sweetness with fatty taste… In Tien Giang, Ngu Hiep durian has been certified for safe production according to VietGAP and GlobalGAP standards. The National Office of Intellectual Property (Ministry of Science and Technology) recognized the collective mark for Ngu Hiep durian product.

Crayfish usually live in bays and calm seas, can be caught in Khanh Hoa, Ninh Thuan, Binh Thuan, and Phu Yen. This fish grows slowly and catches very little, so it is always considered a rare specialty that is not easy to enjoy. The meat of the cod fish is very special, white like chicken, only the backbone and no bones. This fish is firm, not fishy, ​​sweet. The meat is not only tough but also fatty, so it is loved by many diners. Cabbage is often processed into many different delicious dishes such as grilled with salt and pepper, steamed, grilled, porridge, soup, deep fried… Due to the fact that the body of the cod fish is full of white meat, not fishy, ​​chewy and delicious like chicken, it is also known as saltwater chicken. Species in the fish family have the ability to secrete surfactants through their skin. This is a chemical defense mechanism. Because of its thick scales, small fins and tail, the boarfish swims slowly. The body of the fish is almost immobile, so the weight is placed on both the tail and the fins. Its swimming form is considered quite funny. One reason that bony fish is such a rare specialty is that it takes about 2.5 years to reach adult size. Overfishing is also making this species almost extinct in some localities.

Ms. Nguyen Thi Su – a household that grows regimental chili in Kan Ho commune (Muong Te) – said that her family grows 3 sao of regimental chili. This year, the weather was not favorable, so the peppers lost the crop, the output decreased, so at the beginning of the season, the retail price of chili was very high, up to 270,000 VND/kg. She shared, from an early age, this chili has appeared in her family’s meals. Previously, her family only planted a few trees to eat or give to relatives and friends, but did not trade anything. However, in the past few years, many people from other regions have asked to buy and see the price, since then, her family has expanded the area to grow this specialty chili variety. Regiment chili is having a towering price, everyone is competing to order it This is just the beginning of the crop, so she can only harvest about 3 kg/day. In order to have the quantity to be delivered to the wholesalers, she had to collect more chili from the villagers. Calculating, every day, her family also collects about 15kg of chili, but there are customers who order first, it takes 3-4 more days for her to collect again. “Last year, the price of chili fluctuated from 150,000 to 220,000 VND/kg depending on the quantity and time, but this year the chili crop failed so the price is higher. I buy wholesale from 5kg for 220,000 VND / kg, sometimes the retail price of fresh chili is up to 280,000-300,000 VND / kg, customers still compete to buy, “said Ms. Su. In addition to selling fresh chili, she also sells salted chili peppers for 100,000 VND/box (3-4 ounces). Calculating, in a good year, her family earns about 50-60 kg of chili/sticks/year, estimated to earn a few tens of millions of dollars per year. Ms. Hoa, a long-time regiment chili grower in Ka Lang (Muong Te), also said that growing this chili is like a seasonal job, adding a little more field to the field because the season only lasts about 5 months, from May to October, in which the most ripe time is around June to August. This is a specialty chili of Muong Te According to her, the reason for the regimental chili’s name is to refer to their spiciness, which means that the whole regiment only ate one of these chili peppers because it was too spicy. In addition, this type of chili also has a characteristic aroma that makes anyone who eats it remember forever. Therefore, not only selling to neighboring provinces, she also moved to Hanoi and Ho Chi Minh City. Currently, every day she collects about 10kg of fresh chili, customers who want to buy a lot must order in advance monthly. Also because of the spicy, delicious taste, and the quantity is not much, the retail price of chili peppers in recent years has remained at 200,000 VND/kg or more, Ms. Hoa said. Similarly, Ms. Chu Thi Nhung – a regiment chili grower in Thu Lum (Muong Te) – also admitted that, at the beginning of the crop, many customers down the river had ordered regiment chili to give as gifts or buy food to hoard food. gradually. Compared with many other chili varieties, the regimental chili has a larger fruit and is much more spicy. During the hot chili season, she collects about 10kg per day with prices ranging from 170,000 to 180,000 VND/kg. But many people still go to the place to buy it, Nhung shared. Talk to PV. VietNamNet, Chairman of Thu Lum Phung Long Ka Commune, said that Thu Lum is one of the communes with the largest area of ​​regimental chili growing in Muong Te district, with a total area of ​​about 4-5ha. Despite bringing high economic value, the regiment’s chili output is still quite modest According to him, regimental chili has been grown here for a long time. In the past, each household only planted a few plants as spices to eat in the family. But about 5 years ago, people just started selling everywhere. Seeing the price, they continued to expand the chili growing area. Households that grow a lot are about 2-3 sao, households that grow less are less than 1 sao. However, this chili variety is quite fastidious, requiring strict growing conditions. The tree only produces spicy, delicious fruit when grown on rocky soil, cool climate. If the weather is too sunny, rainy or cold, the tree will easily die. Moreover, the irrigation also requires experienced growers, new plants to grow. Therefore, this chili variety is increasingly rare and expensive. “On average, each year, the regiment’s chili production of the whole commune is about 4-5 tons/crop. With an average selling price of 150,000 VND/kg, the commune’s estimated revenue from this chili plant is about 600-700 million VND/year,” he said. Chili plants have contributed to increase income for people in the commune. However, the specialty chili regiment provides to serve the needs of consumers in the whole province and neighboring provinces mainly, the consumption is still small and fragmented. Therefore, the commune authorities and people are very eager to support and associate with businesses to consume products, from which people can rest assured to develop and invest in expanding area and output, Mr. Ka said.

Puffer fish is one of the poisonous fish and can take the life of diners. However, in Japan this fish is still popular. Photo: byFood. Even puffer fish is an expensive specialty that not everyone can afford to enjoy. Photo: Kokoro Media. In the puffer fish, the toxin-causing substance Tetrodotoxin is stronger than cyanide. The poison of the puffer fish can kill up to 30 people. After eating it for about 20 minutes, diners may experience symptoms such as nausea, dizziness, stomach pain, muscle paralysis, cardiac arrest. Photo: 8chan.se There are 120 species of puffer fish in the world. In Japan, the government has allowed restaurants to use 20/120 species of puffer fish to prepare dishes. Photo: Internet However, not all restaurants serve puffer fish. Only chefs who are certified by the Government can cook. Parts of fish after preliminary processing must also be destroyed. Photo: Internet Tiger puffer Takifugu rubripes is the most famous puffer fish dish in Japan. This type of fish is auctioned right at the fish market instead of selling it in bulk. Photo: Wiki. In the high season, this type of puffer fish can be up to 265 USD/kg (more than 6 million VND). Even the price of puffer fish is increasing day by day due to overfishing. Photo: Internet During processing, the fins and mouth of the fish are removed, followed by the skinning and handling of the internal organs. The non-poisonous fish meat is separated and after a few cuts, they become the famous sashimi. The dish has a delicate, fresh taste, completely different from other sashimi dishes, so despite the danger many diners still want to enjoy it. Video: Adding a Japanese retail giant to Vietnam. Source: VTV24

Tub tree. To talk about this delicious and attractive dish, a resident shared about how to make a pickle dish that makes listeners crave: “In my hometown, in a popular or luxurious meal, there is a pickle dish. The salt from the rice water is delicious to eat and catch the rice. The salt bath is naturally fermented and sour, dipping it with the braised fish is really filling the stomach.” This type of weed is referred to as the plant, locally known as candle grass, this dish is delicious when eaten fresh, but if it is salted and sour, it is delicious. In the past, in the fields where water was flooded all year round, it was contaminated with alum, along the edges of ponds, rivers and lakes, there were lush green grasses shaped like rice plants. Therefore, people also consider tubs as a typical weed of the western river region. After discovering salt tolerance and special economic value, tubs were widely planted in Ca Mau regions. Because Ca Mau tub has a sweet and cool taste, it can be used to process many delicious dishes such as stir-fry or hot pot. But the most popular and favorite is still naturally fermented salt. Salt with water to wash rice, boil with salt to cool, put the tub under the water for about 3 days, it can be used well. Salted with rice water, the tub will be white and very tasty.

1. Nha Trang grilled spring rolls Nha Trang grilled spring rolls Golden spring rolls skewers, fragrant, served with mango, pickled cucumber, salad, vermicelli, herbs… Order spring rolls, add a little vermicelli, herbs, add a little sour mango to relieve boredom, roll it all up with a piece of rice paper dotted with sauce. The deliciousness of grilled spring rolls depends on the accompanying bowl of soy sauce, which is also considered the secret of each restaurant, determining the quality and deliciousness of the dish. Take a bite of this Nha Trang specialty dish to see the wonderful flavors blend together, creating a strange attraction, making anyone who enjoys it once to remember forever. 2. Grilled Lobster Lobster is not cheap seafood, so it’s quality for any money. There are many ways to cook lobster such as baking butter, cheese, steaming beer… The grilled hero shrimp will keep the meat with the sweetest taste, firmness and the most complete nutritional value. Surely lobster will make diners eat once and remember forever. 3. Nha Trang jellyfish noodle soup Nha Trang jellyfish vermicelli is a typical dish of the sea. The broth is cooked with fish, not meat, so the jellyfish vermicelli bowl is sweet but not boring, eating a few more pieces of fish cake is all. 4. Nha Trang cake soup Nha Trang cake soup is made from rice flour, served with broth cooked from mackerel, or snakehead fish, and served with fried fish cake or steamed fish cake, made with 100% ingredients from mackerel, creating great taste.

Referring to the specialty of Trang An Ninh Binh, it is definitely indispensable for the famous goat meat dish that anyone who comes to Ninh Binh will have to enjoy. Ninh Binh goats are grazed naturally, eating goat meat feels firm, low-fat, sweet and fragrant. Ninh Binh Goat In addition, goat meat here is also processed into many dishes with many different processing methods such as grilled goat, rare lemon, stir-fried, pan-fried… Processing in restaurants, people often choose 2 types. mountain goats and grass-fed goats. If it is Ninh Binh mountain goat meat, it will feel firmer and more crispy when eaten, whereas grass-fed goat meat will be softer and sweeter. To have a delicious dish, it requires the chef to be very meticulous in processing and cleaning so that the goat meat does not have a bad smell, strong or unpleasant. Each restaurant will have different recipes, but most still retain the inherent characteristic flavor. Many people also say that goat meat can also cure many diseases, so if you have the opportunity to come to Ninh Binh, don’t miss the famous mountain goat meat here. Because it is a famous specialty, it will not be too difficult for you to find a good goat restaurant in Ninh Binh, but according to many people’s experience, delicious goat shops are usually concentrated in central areas. such as Ca Cave, Truong Yen, Hoa Lu. 2. Burnt rice Ninh Binh burnt rice is different from the rice of other regions because it is carefully selected from raw materials to processing methods. If in the past Ninh Binh burnt rice was traditionally made with carpentry to eat with goat sauce, now due to the needs of diners, elder rice is processed with a variety of delicious sauces with cotton wool or shrimp paste on top. attractive momentum. Ninh Binh burnt rice The special thing about the burnt rice dish in this ancient capital is that the chef must be very meticulous in each processing stage. For delicious burnt rice, you must use fragrant glutinous rice, clear and round seeds. Rice must be cooked in a cast iron pot on a charcoal stove. When cooking rice, the fire must be kept evenly to burn evenly, the grain is neither thick nor thin. After getting rice, people take it out to dry in the sun and then bring deep fried rice with lard or cooking oil. The price of each packet of burnt rice is also quite cheap, only about 30,000 VND. You can find yourself a pack of burnt rice at delicious restaurants in Ninh Binh or stalls selling souvenirs and specialties in tourist areas. 3. Nectar salad Nec salad is a dish not everyone knows when coming to Ninh Binh, but this is a very special cuisine in Kinh Do land. The frog is a fish in the same family as the eel, long like an eel. There are species that can live in salt water, there are also species that can live in brackish water, where this fish is famous and the best salad is the salad made in Kim Son district of Ninh Binh. . Frogfish is available almost all year round, summer is the most fish season, but this fish is smooth and very strong, so it is quite difficult to catch, so people often have to use nets to catch fish. Frozen salad The processing stage requires the chef to perform meticulously. Fish is washed with lime water, ash water and bamboo leaves. Then, people cut the fish from the back like an eel, remove the bones and slice thinly. Next, people use turmeric and ginger juice to remove the fishy smell of fish, then lemon juice is used to cook fish meat. The final stage is to mix fish meat with hearing. The special secret of this salad is the dipping sauce, called in the local dialect. This dipping sauce is very special and made quite sophisticated because it is cooked from crushed fish bones, along with batches, minced galangal, garlic, chopped chili along with sugar, main noodles, pepper … when eaten, you will feel You will receive the aroma of spices mixed together and the very characteristic smell of scallions. Enjoy fish salad with rice paper rolls with wild leafy vegetables such as fig leaves, apricot leaves, clove leaves… along with a handful of fish salad, rolled up and dipped into the dipper. You will see a whole culinary sky of Kim Son in the rustic but sophisticated dishes that make diners eat once and remember forever. 4. Yen Mac sour spring rolls Ne Legend has it that the Yen Mac spring rolls were created by the daughter of the senior official Pham Than Duat, Pham Thi Thu. She made this spring rolls based on the Hue royal spring rolls of the Nguyen Dynasty. Different from Thanh Hoa’s famous spring rolls or Phung spring rolls, Yen Mac Ninh Binh’s sour spring rolls are a much more sophisticated and careful dish, that’s why when you enjoy them, you will see the taste of the dish. This dish is very special. Yen Mac sour spring rolls Making spring rolls is not too complicated, but it is picky about people, it is the same ingredient, it is the same stage that not everyone makes the typical delicious spring rolls. After peeling off the leaves, you will see that the spring rolls still retain their characteristic pink color along with the tough and crispy skin fibers that blend with the aroma of guava leaves. When eating, it will be dipped with sweet and sour sauce and added a few slices of chili or rolled with fig leaves to increase the flavor of the dish. Yen Mac spring rolls are often chosen by tourists to bring back as gifts for their loved ones. However, not anywhere in Ninh Binh can make this dish, to be able to enjoy the true traditional flavor, you must definitely visit Yen Mac land, Yen Mo district. 5. Mountain snail Not only famous fried rice or goat meat, but also Ninh Binh mountain snail dish is not inferior. Mountain snails are often found in caves in the limestone mountains of Tam Diep town, Nho Quan, but not always. Ninh Binh mountain snail Snails are only available from April to August every year, and in the rest of the time, mountain snails often bury themselves in thick rock crevices. Therefore, if you visit Ninh Binh during this time, you will have the opportunity to enjoy Ninh Binh mountain snails. The difference of mountain snails compared to other types of snails is that they often eat the main leaves of medicinal plants, so when processing, they should not be washed too thoroughly or else the herbal substances will be lost. Mountain snail meat when eaten is often crunchy, no need to remove the intestines. You have to enjoy it slowly and chew it carefully to feel the aroma of traditional Chinese medicines. Mountain snails can be processed into many different delicious dishes such as water snails, stir-fried with garlic and chili, fried with tamarind or steamed with ginger and dipped in sour and spicy dipping sauce. Come to Ninh Binh to enjoy mountain snails when you have the opportunity because not every season has this special snail

Salmon salad. Thai ethnic fish salad is made from many different types of fish such as salmon, herring, sardines, carp, catfish… each type of fish will have its own flavor when processed into a salad, but in general they are all the same. gives people a feeling of freshness and coolness, especially in summer weather. An important part of deciding whether a fish salad is delicious or not is seasoning, fish salad has many ways of processing, but Thai ethnic fish salad is often processed into mixed fish salad. Mixed fish salad is usually selected fresh fish in clean water from 2kg or more, then stripped of the skin, carefully filtered the bones, do not let the fish meat come into contact with cold water, use white paper to cover the meat in a bucket of rice to absorb the fishy , dry the meat, and then slice it thinly. Then prepare the spices including: thinly sliced ​​forest banana flowers, soaked in water, coriander, herbs, basil, water basil, perilla, fresh chili, garlic leaves, garlic bulbs, crushed roasted peanuts, mac Khen, pangolin seeds, lemon, especially indispensable sour bamboo shoot juice. When the ingredients are ready, the processor uses a reasonable dose to mix the thinly sliced ​​fish with the prepared spices. With this method, the pieces of fish meat are mixed with banana flowers, plus the spices that create the strange aroma of sour water, the rich aroma of peanuts, and the spicy taste of chili peppers. Note, after mixing, you should use it immediately, avoid it for a long time, it will not be crispy, it will not be full of flavor. Mixed fish salad The fish salad of the Thai ethnic people who eat once, they want to enjoy it many more times, has become a special dish with a distinct culinary culture that is indispensable on the solemn trays, enjoyed by many people. Culinary experts and tourists appreciate and prefer.

Illustration Made with green beans, famous for their special delicious taste and high nutritional value, produced in An Thai region (Nhon Phuc – An Nhon). The reason it is called “Song Than” is because when making vermicelli, people often make vermicelli into pairs. Legend has it that the kings of the Nguyen Dynasty often summoned An Thai vermicelli workers to Hue to make vermicelli, but were unsuccessful because there was no water in the Kon River, so it was also called vermicelli “river of gods”. What makes vermicelli noodles different from other popular vermicelli noodles is that the noodles are made from mung bean flour instead of rice or wheat flour. That is why this specialty noodle dish of Binh Dinh has a unique delicious taste and high nutritional value. However, it takes up to 5kg of green beans to produce 1kg of vermicelli, but the price on the market is a bit high. Bun Song Than not only requires elaborate processing, but also requires meticulousness and precision when drying the noodles. The place to dry the vermicelli must be a sandy beach along the Con River and must be under the sun and light wind. The ideal time to make vermicelli is from March to June. And only when it is dried in the sun of the Con River, will the bright white noodles, chewy and delicious, be born. Illustration. Bun song lizard can be processed into many different dishes such as: vermicelli served with broths cooked from beef, pork or shrimp, or processed into stir-fried vermicelli. Because it is made from green beans, the vermicelli fiber is tough, when processing, it is not broken. Regardless of the method of preparation, the specialty of vermicelli but lizard still brings an indescribably delicious taste ready to satisfy even the most fastidious diners.

Bitter leaves have a bitter and sweet taste, when cooking soup, it is indispensable for batches and lemongrass, creating a sour and sour taste, reducing bitterness but making the bowl of soup more fragrant. Bitter leaves cook soup in Thanh Hoa province. (Photo: Internet) Depending on the locality in the province, bitter leaf soup will have different cooking methods, can be cooked with chicken, pork, beef, fish…, but traditional and best known is bitter leaf soup cooked with pig heart. People call grafting in a rustic way “Bitter Heart” soup. The folk calling with bitter leaves and pig’s heart is curious for netizens. (Photo: Internet) Soup “Bitter Heart” (bitter leaf soup cooked with pig’s heart) is a specialty dish of the Muong, Thanh Hoa. You will hardly get used to the taste of this soup at first taste. And even if you are a person who likes bitter foods, you will also feel very strange, numb in your throat, even shivering and closing your eyes when tasting the broth. This dish is not really attractive at first taste because of its characteristic bitter taste. (Photo: Internet) However, for visitors who have eaten this dish a few times, it will be like being hypnotized by that strange taste. Bitter leaves blend perfectly with the sweetness of the heart, the spiciness of the chili, the sourness of the batch, the aroma of onions and lemongrass, forming a bold Thanh soup that invites visitors. To cook a standard bitter leaf soup, you should cook it with pork intestines and choose bitter leaves (the type with serrated, thin blades). Bitter leaves are likened to the soul of this dish, so they must be finely chopped or minced. Part of it helps to reduce the bitterness, part of it adds to the aesthetics of the dish. After being cleaned, the pig’s heart is cut into bite-sized pieces, then marinated with spices including batch, shrimp paste, lemongrass, pepper, and chili. Next step, stir fry with onion and garlic and add broth. Wait for the water to boil, quickly put the bitter vegetables in and wait for about three minutes, then take it out, enjoy it while it’s still hot. Ingredients for making “Bitter Heart” soup. (Photo: Internet) From the name to the ingredients, the cooking method of “Bitter Heart” soup stimulates the curiosity of diners and will explode the taste when tasting. Those who can’t eat are fine, but eating is addicted, hard to forget the special taste of Thanh cuisine and Vietnamese specialties.

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

Ca Xiu is a unique specialty in Ha Tien (Kien Giang) that makes people curious as soon as they hear the name. Anyone who sees a scorpion has a feeling of fear, not daring to touch chopsticks. The appearance of Ca Xiu is quite similar to bivalve seafood, but also like insects with long and large antennae. If it wasn’t for the introduction of the locals, surely no diners would have the “liver” to enjoy this strange dish by themselves. Ca Xiu live mainly in river, estuary, brackish water, abundant in Dong Ho lagoon, Ha Tien town. Like clams, ca Xiu live in muddy water, so they have long antennae to plug into the ground, serving the purpose of foraging. Ca Xiu season flourishes from about June to August every year. Although it looks quite strange, once you try it, you will find that the taste of coffee is extremely attractive. When catching Ca Xiu, people bring salt similar to the three-knot salt. Since then, shops have bought salted coffee beans and reprocessed them, creating “unique” dishes for Ha Tien cuisine. In particular, the delicious, nutritious coffee is especially the beard (good for men’s vitality), crunchy crunchy, so it is very popular with men. Fishermen after catching ca Xiu come back, they wash the mud, keep the tail and make fish sauce. For each layer of tomato, sprinkle a layer of salt on it. Depending on preference, people can salt with salt water or salt, add sugar to make the sauce quickly sour. The stage requires workers to have technique, experience and ingenuity. The quality of Ca Xiu sauce is good or not thanks to this salt method. If you add less ingredients, the tomato will spoil. If the salt is too salty, the tomato will turn black. From salted coffee, people have created many delicious and attractive dishes. The most familiar is the Ca Xiu salad with its salty, fresh, and attractive flavor. People will lightly blanch salted tomato in water to reduce the salinity. Shredded mango mixed with vinegar, sugar, fish sauce and then mixed with tomato sauce. Sprinkle roasted peanuts, laksa leaves, fried onions on top of the mixture and you have completed a special appetizer salad. Ca Xiu meat is crispy and has a characteristic fresh sweetness that makes people addicted to it forever. Photo: IT. Invite readers to watch the video “Smoked land – Strange dishes of Vinh Phuc people”. Source: VTV3.

Illustration. Devil face fish (English name is Stonefish) also has many other names such as stonefish, lionfish … known as a fish with an extremely ugly appearance with very hard scales, looking rough, rough, the color is exactly like the dead coral reefs. This fish can only imagine its ugliness just by hearing the name. Devil face fish is classified as one of the most unique fish species, known as “the king of venom” on the ocean floor because it has extremely poisonous fin rays on its back. However, if you know how to cook, this fish becomes a super food and brings high nutritional value that many tourists are willing to spend up to tens of millions of dong to buy it. In China, this fish is also known as “Shitou Ngu” (fighting fish). They live in clean waters, delicious meat and very clean. This is also an easy fish to catch, just throw the net and there will be 1-2 fish that “automatically get into the basket”. The head of the devil face fish is much larger than the body, this fish is very common, they often live in ditches, rivers and streams. In those days, devil-faced fish were often used by Chinese rural people as food for… chickens and ducks. And at the present time, devil face fish has become an extremely luxurious dish. Illustration. Contrary to the unfriendly and extremely fierce appearance, the devil’s face fish meat is highly appreciated both for its deliciousness as well as for its nutritional level. Their meat is especially firm, chewy and naturally sweet. Moreover, this fish has also been studied by many leading experts and concluded that fish meat contains a lot of nutrients that are beneficial to human health as well as other fish species. Fish contains a large amount of omega 3, which helps the blood circulation process better, reduces the risk of cancer and cardiovascular diseases, and helps the skin to be more beautiful. In addition, devil face fish also contains a lot of calcium that helps in bone growth and regeneration. Although it looks terrible, the benefits that this fish brings to health are worth it for you to enjoy. In many famous tourist destinations, devil face fish only appear in the menus of seafood restaurants, but it is not easy to see. If the restaurant is lucky, you will have the opportunity to enjoy it, if not, visitors need to book in advance to be able to enjoy this delicious and attractive fish. Devil face fish with many attractive ways of processing To prepare this devil face fish dish is not easy at all. The first thing the chef will have to remove the rough skin on the outside of the fish head because its skin is tough and has many sharp fins, so this process needs to be done very carefully. The preliminary processing requires the chef to be meticulous and careful to keep the fish meat inside. Unlike many other fish species, the devil face fish requires a longer processing time because its meat has a certain firmness and toughness. Illustration. Grilled fish: Baking will help retain the full flavor of the dish as possible. If you travel to Nha Trang, travel to Phu Yen, travel to Binh Thuan and have the opportunity to enjoy this devil-faced fish dish but do not know how to choose the processing method, grilled fish will be a great choice. Visitors can freely create different dipping sauces to find the flavor they like best when enjoying this fish dish. Grilled fish with salt and pepper: It is also a grilled dish, but the devil’s face fish will be further modified to be grilled with chili salt, stimulating the taste of visitors and making you feel more appetizing. Grilled fish with salt and pepper has a fatty, juicy and chewy taste mixed with the spicy taste of chili salt that will surely make visitors fall in love with the first pieces of meat. Braised fish with curry bread: This way of processing devil fish is also chosen by many tourists when enjoying. The dish is seasoned according to professional recipes, making it more attractive than ever. Braised curry fish served with bread will definitely be a great choice for visitors to enjoy.

Quitting a thousand-dollar job, Ms. Trang Sula wades to find the quintessence of traditional cuisine to promote to Ha Thanh customers. Many people will think that she is “crazy” when she leaves her leisurely office job to travel around caves and alleys to learn about the typical dishes of each region and bring them back to Hanoi. But for Ms. Trang Sula, it is her passion, the job that makes her most excited and happy. The diverse climate and terrain help Vietnam have an extremely rich traditional cuisine. However, to promote these dishes to people at home and abroad is not an easy task. Trang Sula has traveled everywhere, searching and choosing the most delicious and attractive dishes in all parts of the country to gather in Hanoi. Her passion for traditional cuisine is the driving force for her to keep the spirit of the rustic dishes of the three regions of the country. She confided: “ I have a special fondness for regional specialties. But love alone is not enough. Must let everyone know about those specialties. Gotta show everyone how rich and wonderful our country is. Therefore, I went everywhere and brought all the specialties and quintessential dishes back to Hanoi for everyone to enjoy. “. Saigon vermicelli is transferred directly by plane from Saigon to Hanoi to serve diners. Customers favorably call her “Queen of banh gio” because of the “miracle” she has created with the delicious, rustic cake of the Northern Delta. Every day, she sells more than 1000 gio cakes to customers. Her feat, meticulousness and determination have created special and extremely interesting things. For example, vermicelli and banh chung in Saigon are very difficult to bring out of Ho Chi Minh City. Yet she was able to bring them to Hanoi. Now, diners can enjoy authentic Saigon food right in the heart of Hanoi. Many people have become loyal customers of Ms. Trang Sula. Diners will have a “food tour” throughout the three regions thanks to her ingenuity and passion for traditional cuisine. Currently, she is cherishing many bigger plans and ambitions with traditional Vietnamese cuisine. Hopefully, in the coming time, traditional Vietnamese cuisine will shine everywhere with the love and passion of “Queen of Banh Gio” Vu Huyen Trang.

Fatty convex fish is a specialty that attracts many diners when coming to Phan Thiet. Quite like a stingray, it also has smooth skin, soft and fatty meat, a lot of crispy cartilage, but the fish is smaller in size. Convex fish can be processed into many delicious dishes, the most popular is steaming, drizzled with onion fat, called slurry. When eating, you will roll fish with rice paper, raw vegetables, sour star fruit, acrid banana, dipping sauce or sweet and sour fish sauce… Photo: Vietlifetj. In the waters of Phan Thiet, fresh herring is often used to roll spring rolls, instead of meat and shrimp filling of the usual spring rolls. Herring is fillet, boneless, chopped, marinated with spices, onions, peppers, then mixed with cassava, carrots, scallions… as filling, rolled up with thin rice paper, fried until crispy golden brown. Served with herring rolls, there are also spring rolls, spring rolls, boiled eggs, skin hearing, herbs, peanut fish sauce… Photo: Nguyentuyet0302. Phan Thiet can cake dishes usually have a plate of cake, a portion of fish sauce and food of their own choice. In particular, the ingredients served with banh can are quite attractive and rich, including minced mango, fat omelette, boiled egg, shumai, boiled pork skin, especially braised fish, usually fatty pangasius. service according to customer preferences. Photo: Wheretoeat.inphanthiet. From fish such as apricot, transparent, opaque, herring… the people of Phan Thiet have processed them into attractive and flavorful fish salads. The ingredients for fish salad are usually peanut sauce mixed with a paste, lots of garlic, chili, using delicious fish sauce. When eating, you will use thin rice paper to roll fish, herbs, minced mango, cucumber… Photo: Chocolate_2992. In Phan Thiet, fish cake soup is quite popular. Fish cake is made from fresh, chewy, sweet sea fish that can be steamed or fried. In addition to fish cakes, the bowl of banh chung also has lean fish, quail eggs, pork hoof… depending on each restaurant. Photo: Dbngoc__. Phan Thiet fish sauce is a famous specialty and has protected geographical indications. According to documents of the National Office of Intellectual Property, the main source of raw materials for making traditional Phan Thiet fish sauce are white chalk striped anchovies, charcoal striped anchovies, scads, small scads, etc. Binh Thuan sea area, for fish sauce products with bright colors and high protein content. Photo: Dinh Hoa. Phan Thiet has many delicious dry specialties, which are loved by tourists to buy as gifts. Dried yellow snapper is among them. The fresh yellow snapper is split with butterfly wings and then dried and dried, usually dried or seasoned with spices. You can use dried yellow snapper to bake, fry, rim, mix salads… Photo: Bach.hoa.ngu.

Pressed cake. Pressed cakes are sold “abundantly” on every corner of Hue, but the taste of the cake is not the same as any other shop. The cake is small but contains many special things: the greasy, chewy taste of the cake, the crunchy sourness of pickled papaya, the aroma of green onions, meat, eggs… Pressed cake is actually an improved filter cake, not fussy in processing. The main ingredients include filter powder and many different types of fillings such as eggs, dried beef, bacon, meat, etc., depending on the style of each restaurant. All ingredients are processed individually. The cake is pressed between two pieces of cast iron on a charcoal oven. In turn, put the filter powder into thin press and then add the filling to press again. Its name is also derived from this way of processing – pressing the dough in a cast iron plate. The fragrant aroma and the pleasant sound of the dough sizzling make diners waiting for the cake everyone wants to eat. Cakes are pressed or crunchy depending on the customer’s request. While waiting for the cake, the diners can make their own fish sauce, adjust the amount of spicy accordingly. Perhaps thanks to the time waiting for the cake to cook, adding homemade dipping sauce makes the dish even more delicious. The cake is more delicious when eaten hot and must be eaten with sweet and sour, laksa leaves, cucumbers, etc. The chewy taste of the filter powder, the fatty taste of the filling, and the freshness of vegetables and melons make diners eat forever until they eat. full but still not bored. In addition, pressed cakes also have a “dry pressed cake” version for customers to buy as gifts. Dry pressed cake at first glance, you will see it looks like an omelette but the ingredients and taste are completely different. Fat meat is spread evenly, add a little scallions and crunchy, served with very flavorful chili sauce. There is a very interesting way to eat dried pressed cakes that is to spread a little pate and chili sauce on the cake and sandwich it together. When eating, you will feel the crispy taste of the cake, the fatty taste of the pate, the spicy taste of the chili sauce.

Illustration. The actual way to make oyster sauce is quite simple. Scallops are peeled, washed with sand, drained for about 50 minutes. Next, pour the scallops into a clean bowl, remove the raw salt and finely pound it with the ratio of 10 cups of oysters: 2 cups of salt. Then mix well the scallops, salt, chili, galangal, put in a sealed plastic bottle or box. After being put in the box for 8-10 days, the fish sauce can be eaten. When the fish sauce is cooked, the body part floats to the top, the bottom part is opaque like fish sauce. The higher the scallops, the more fish sauce underneath, indicating that the fish has been kept for a long time and can be eaten immediately. When eating, we take out a sufficient amount of fish sauce, pound a little garlic, if it is salty, we can add a little sugar, MSG depending on the taste of the person eating. Shellfish sauce is best eaten with hot rice, or used to make a dipping sauce with pork belly and raw vegetables. Oyster sauce has spicy, sour, salty and sweet flavors that harmonize all flavors in harmony to form a taste that has been eaten and then remembered forever. That is probably the reason why many people think that, if you come to Lang Co in Hue without enjoying this fish sauce, you do not know what Lang Co is.

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.

Illustration. I don’t know since when did the Phu Tho people think of a way to pickle the tops of cassava vegetables to process into dishes. Perhaps stemming from years of hunger and deprivation in wartime, the Phu Tho people had to use cassava tops to supplement their meals. And today, cassava vegetables have become familiar dishes in daily life, becoming famous specialties of the people of Phu Tho. Vegetable cassava is not a delicious food, even more not colorful, respecting the form, but it requires the processor to be very picky. From the stage of choosing cassava vegetables was not simple, not all cassava can be picked edible leaves, cassava vegetables used for salting as well as for eating must be glutinous cassava vegetables (also known as tapioca), have green leaves, tubers are used to boil food. As for the dwarf Chinese cassava, also known as bamboo-leaf cassava – because its leaves are small and long like bamboo leaves, purple in color should be limited, because this type has a lot of plastic, if not processed well, it is easy to get drunk. A special point is that cassava vegetables for eating are only picked at the fence, or in the bushes of cassava in the garden to wait for the planting season, because the tops of cassava here are picked more often, so they are younger and softer. People never pick cassava vegetables from crops grown on the field, in the fields to get tubers – because then the cassava plant will have less tubers and the tubers will give less starch. Sour cassava vegetable soup For standard taste, you must choose young, big and stout cassava buds that still have the fine powder at the top of the buds. After picking, it must be preliminarily processed through cassava vegetables, keeping about 2 or 3 petioles from the top down. After picking vegetables, wash them and rub them thoroughly to remove all the plastic. Crunching cassava leaves is an important step to bring out the flavor of the dish, the person must skillfully make the cassava leaves soft, the waves are whole, not broken into pieces. After rinsing, wash the vegetables several times with water until the water is no longer cloudy, that is, the vegetable has no plastic. After grinding, the cassava leaves are mixed with a little salt to make the taste more intense. Doing so also helps to make cassava vegetables sour faster and can be left for a long time without being damaged or scum. Therefore, when adding salt, you also have to choose so that the vegetables are not too salty, nor too light to easily spoil the vegetables. After being mixed with salt, the cassava vegetables are put in a jar or jar and left for 4 to 5 days to silage. It takes about 5 to 7 days to bring cassava vegetables to cook soup. Tapioca can be eaten without rice or processed with other ingredients such as fish, pork leg, meat, or peanuts. Just take out the cassava vegetables, squeeze out the water, and then put it in the pot with the fish, season with a little seasoning, put the water and then simmer it. Cassava vegetable soup stewed as delicious as possible. Because then the fatty, delicious, and sweet taste of pork leg and fish will be absorbed into the cassava vegetables; while the sour taste from cassava vegetables penetrates deeply into the fish, eliminating the fishy smell of the fish, making the piece of fish smell of melon and delicious. The little secret when cooking cassava vegetable soup is not to season it from the beginning, because it is easy to get salty, because the cassava vegetables have been salted relatively recently, so when cooked and then seasoned, it will be more standard. Cook melon with peanuts or pork leg, or stir-fry with garlic, with meat… any processing method creates special delicious dishes. The cassava melon is still delicious, a bit stale, intense and full of sour taste, combined with the same ingredients, making the dish attractive and unforgettable. Although cassava vegetables do not look beautiful on the outside, but they are very delicious, everyone who has tried them is passionate and hard to forget this typical dish. Cassava vegetables are also a catalyst for the nostalgia of the children of Phu Tho away from home, the most simple and loving things of this land. Those who have been attached, it can be a reminiscent and evocative scent, it is a beautiful old memory, highlighting the culinary culture of the people of Phu Tho homeland. For each Phu Tho resident, cassava vegetables are not only a dish, a specialty but also a symbol of their homeland. For generations, cassava vegetables have become a familiar dish on the rice tray of people in the midland area of ​​Phu Tho. No matter where they go, how far away from their homeland, the children of the Ancestral land will always remember the simple bowl of sour soup with vegetables and cassava. Many people have the opportunity to enjoy, have enjoyed and praised the vegetable soup as the number 1 specialty of Phu Tho. If you have the opportunity to visit the land of Hung Kings, do not forget to enjoy this interesting Phu Tho cuisine and buy it as a gift for relatives and friends to enjoy. The land of Phu Tho is loving, the people of Phu Tho are hospitable, “specialty of sour cassava vegetables” is an idyllic gift with the rustic soul of the Ancestral people for tourists from all over the world every visit.