In Xinjiang, I have climbed mountains and rivers, walked across lakes and seas, and watched the magnificent scenery all over, and Xinjiang also hides many unique scenic spots. When it comes to Xinjiang’s specialty products, it must be dried fruits. Xinjiang’s dried fruits are big, fresh and cheap. I like walnuts, almonds, raisins, and medlars. I also specialize in wild fruits in Gongliu, Yili. Walnut ditch, there are walnut trees all over the mountains. Yehugugou Scenic Spot is the closest scenic spot to Gongliu County. When I heard the name of this scenic spot, the first thing that came out of my mind was that there should be a lot of walnuts hidden in it, and maybe I could still eat walnuts here. But in fact, because of the season, it is difficult to find walnuts here in summer. The real harvest season is in autumn. In autumn, walnuts can be picked everywhere. Wild walnut belongs to the third species of Zijizi, and is a species only found in Asia. Such species are very rare in the world, and its preciousness is obvious. Overlooking the entire Yehuguo Valley, it is very magnificent. It is a scenic spot in the valley. Surrounded by mountains, the surroundings are full of verdant appearance. The valley of Yehuoligou is composed of east, west and bamboo ditch. There are more than tens of thousands of wild walnut trees, covering an area of ​​44.67 hectares. I heard that the Yehuoligou Scenic Area is full of flowers in spring. The fruit blossoms and various mountain flowers here are beautiful. The scenery in the valley is beautiful, and the color in the valley is not as monotonous as in summer. Friends who like to see fruit blossoms and mountain flowers can choose to come here in spring. And I come here in the summer. The scenery in summer and spring is different. In summer, the verdant scenery in the valley is pleasing to the eye. The large tracts of wild walnut trees are very spectacular and worthy of precious species. The most famous one in Yehuogou is probably this huge walnut tree king. This walnut tree is more than 1,000 years old. Its trunk is divided into five, and it falls to the ground without dying. After the vicissitudes of wind and rain, the branches are still strong and upright. It is lush and fruitful, and it is hailed as a holy tree that only pays attention to dedication and does not ask for it. Walking around this tree three times can also be blessed. There are dense vegetation in Yehuoligou. Come here in summer to play, these vegetation can shield tourists from the scorching sun. Walking up the stairs, you can’t see the same beautiful scenery. Everywhere you go, you can see different beautiful scenery. It is very enjoyable to see the beautiful scenery formed by nature along the way. In addition to wild walnuts, there are wild apples, There are many kinds of fruits such as wild hawthorn. It can be imagined that in autumn, the eyes are full of fruits. It’s actually more suitable for popular science education, and it’s also most suitable for autumn. There are Wusun ancient tombs and prairie stone people nearby. When you encounter a marmot straying around on the road, you can also see that the excellent ecological environment attracts many small animals. This settled. On the road, a rainbow-shaped hot air balloon model also added color to the green mountains. There are also many beautiful scenery along the Yehwagou Scenic Area. The most iconic one is the prairie stone man. As the name suggests, the prairie stone man is a prairie man carved with stones of different shapes. The artificially made stones have different shapes and are scattered in the Yehugu ditch. Another beautiful view. As a precious nature reserve, Yehuoligou Scenic Area, as well as a species belonging to the third generation of Ziji, the living environment is very special. Its growth environment belongs to the tertiary coniferous and broad-leaved mixed forest, so the natural conditions are different from those of the grassland trees, because these walnut trees are located in the valleys between the mountains, and the highlands are tightly surrounded by mountains. Walnuts one by one. Yehuoligou is also very suitable for outdoor activities, trekking adventures, vacations and other tourism and sightseeing. There are also botanical gardens, observation decks and walnut gardens. We can live in ethnic style gardens and farmhouses. You can also eat wild walnuts, which is a unique experience of Xinjiang tourism. So have you been to Yehuguo Valley in Yili? Do you think such a scenic spot is more suitable as a base for popular science education? Welcome to leave a message and express your opinion.

These are milestones marking the large repair capacity of fighter jets and recognizing the outstanding development of Vietnam’s aviation engineering industry. Su-27 fighter at A32 Factory. In addition, the factory also repaired tens of thousands of spare parts and equipment for the units; produce hundreds of thousands of aviation technical materials. Besides, it also repairs special motorcycles; participate in the repair of weapons of the Air Defense units, Navy. Recently, the High-Tech Center went into operation, marking a great step forward of the unit. From here, A32 Factory can improve repair capacity to regional and international level. The People’s Army newspaper also said that in the past time, the A32 Factory has successfully repaired and put into flight 30 aircraft of all kinds, ensuring good technical indicators and handed over to the units. The factory also replaced 4 oil barrels and repaired and enhanced the Su-30MK2 aircraft fuel system; manufactures 188 fuel pipes, special high-pressure gas pipes, special air defense lights for TZM cars… In addition, A32 also repairs and replaces parts and components for air defense units; repair the hydraulic system that controls the rotation of the radar antenna on the ship; manufacturing and mechanical processing of components for the X51 Factory and the General Department of Defense Industry. To meet the requirements and tasks of aeronautical engineering repair, the factory has promoted the spirit of self-reliance, self-reliance, collective intelligence, designed hundreds of mechanical drawings for processing and manufacturing. components, spare parts, technical materials for repair and production. Not only that, but the factory also compiled many documents, including bilingual documents, especially the set of major repair technology, increasing the service life of Su-22 and Su-27 aircraft. Vietnam’s success has surprised the Russian side, in a recent article titled “Su 27/30: Vietnam will repair itself at home”, Russian defense magazine VPK said that Vietnam has self- Repairing and upgrading Su-27 and Su-30 fighters at the new factory in Da Nang. Accordingly, Vietnam is building capacity for basic maintenance and repair of Su-27 and Su-30 fighters, to avoid sending aircraft abroad. To implement this program, Vietnam recently put into operation the A32 defense plant in Da Nang. “The self-repair and upgrade of the aircraft in the country will significantly increase the operational readiness of the fighter,” the source confirmed. According to VPK, to get this result, A32 Factory sent dozens of staff to train abroad. Currently, the factory has successfully repaired the failures of this modern fighter on its own. Each workshop repairs a technical array with over 10,000 different components that require extreme caution, precision, and meticulousness.

At noon on June 17, a serious car accident occurred on Hanoi Highway, the section through Tan Phu Ward, Thu Duc City (HCMC) between a container truck and a Range Rover. At the scene, the Range Rover car was crushed body, mirror, wheel, shell … and many other parts were broken. According to witnesses, a Range Rover car with a license plate of Ho Chi Minh City was moving in the direction of the Saigon Bridge to Dong Nai. When about 100 meters from the overpass of Station 2, this car collided with a container truck carrying the Binh Duong control plate running in the same direction. The Range Rover car was dented, fortunately the driver was not injured. The container truck pressed the Range Rover, causing it to break many parts, completely deforming the body due to the high concrete ledge on the side of the lane. Fortunately, the driver of the car was not injured. Range Rover cars are luxury cars, with a market value of about 3-4 billion VND each. Immediately after, the Rach Chiec Traffic Police Team and Thu Duc City authorities came to handle the scene and investigate the cause of the incident. Crashed a parked car, a young man riding a motorbike died The incident happened at about 8:15 am at Km 64+985 National Highway 18, the section through Dong Trieu Town, Quang Ninh Province. The victim is Mr. Pham Phu N (38 years old, residing in Hai Phong city) driving a motorbike BKS16K6-828x in the direction of Dong Trieu – Hanoi, because he could not control the speed and crashed into another vehicle parked on the side. the road in the same direction. As a result, the impact was too strong, causing Mr. N to die, both vehicles were damaged. As soon as the incident happened, Traffic Police Team No. 1, Traffic Police Department of Quang Ninh Provincial Police was promptly present at the scene to coordinate with Dong Trieu Town Police to ensure traffic order; organize the handover of the victim’s body to the family. The initial cause of the accident was determined to be because Mr. N was riding a motorbike fast, did not control the steering wheel, and caused the accident himself. Currently, the case is being investigated and clarified by the Dong Trieu Town Police. The driver who tested positive for drugs forced the traffic police car to run away 30km On June 17, information from the Traffic Police Department said that the Traffic Police Department, Binh Duong Provincial Police had just handled a driver who used meth and drove against the traffic police while working. mission. Specifically, at about 5:45 pm on June 16, the Traffic Police Team of the Binh Duong Provincial Police Department, led by Major Luu Van Vi, was on duty to regulate traffic and handle violations of traffic order and safety. At the intersection of Road 22/12 intersecting National Highway 13 in Thuan Giao ward, Thuan An city, a passenger car brand INNOVA, BKS 60LD-028.91 was found violating the error “Not obeying the orders and instructions of the sea. signal.” The traffic police team gave the order to stop the car to check and control, but the driver did not obey the signal but increased the gas and ran towards the intersection of 5 An Phu. Seeing doubts, Comrade Tran Trung Kien drove a special motorcycle carrying comrade Hoang Anh Van and comrade Nguyen Quyet Thang drove other special motorcycles to follow. When coming to the road near the intersection of 5 An Phu, comrade Hoang Anh Van continued to give the order to stop the vehicle, the driver did not comply and even forced the special motor vehicle driven by comrade Tran Trung Kien. Then the car turned around and ran in the opposite direction of the intersection on 22/12. The subject continued to run away through the stop of the Traffic Police Team, hit the motorbike of the traffic police force, causing comrade Nguyen Quyet Thang to injure his right leg and severely damaged the motorcycle. Subject was restrained at the scene. When running to the railway overpass on the My Phuoc Tan Van line (in Dong Tan neighborhood, Tan Dong Hiep ward, Di An city), the traffic police team stopped the vehicle after chasing about 30km. The traffic police team coordinated with the Tan Dong Hiep ward police station to bring people and vehicles to the ward police headquarters. At the police station, the driver’s name was identified as Tran Van Thuy (SN 1990, residing in Tho Minh commune, Tho Xuan district, Thanh Hoa province), the accompanying person was Vu Van Tuan (SN 1992, residing in Dinh Khai, Yen Dinh, Thanh Hoa). Conducted a quick test, the driver tested positive for meth and had a previous conviction for drug trafficking and use. The traffic police team made a record for the driver with errors of not obeying the signals and instructions of the signboard; did not obey the orders of the traffic controller and handed over the people and vehicles to the Binh Duong Provincial Police Department for further handling in accordance with the law.

Illustration. Aloe vera also has other names such as Aloe or Long tu, this plant is native to North Africa and is known in Vietnam as an effective skin care panacea. Aloe vera leaves are thick lance shaped and especially very succulent. The transparent resin found in aloe vera leaves is also known as aloe. The sap of the aloe vera plant is rich in cinnamic acid, and vitamins B1, B2, B6 along with folic acid,… especially there are many other micronutrients that help remove old cells, regenerate cells and help regenerate cells. new tissue, so when you beautify your skin with aloe vera, you will have a plump, smooth skin full of vitality. Reduces sebum and oil in the skin Because the main component of vinegar is acids, this ingredient helps to remove excess sebum on the skin. Besides, aloe vera soaked in vinegar is also used as rose water, both cleansing the skin and tightening pores quickly. However, you should note, if you use too much aloe vera soaked in vinegar, it can make the skin dry and flaky because of the loss of natural moisture. Smooths skin and “eats” more makeup Thanks to the ability to remove sebum on the skin, aloe vera soaked in vinegar helps the makeup layer stick to the skin better and longer. In addition, this mixture also effectively removes dirt and dead skin cells, leaving the skin smooth and radiant. Aloe vera and honey help whiten skin Honey has the effect of softening the skin, helping the skin become even and bright white. Honey will be even more magical when combined with aloe vera. How to do it: Pureed aloe vera mixed with honey at a ratio of 1:1 into a thick paste. Before applying to the skin, you should wash your face and dry it with a towel. Apply the mixture on the skin for about 15 minutes. After that, you gently massage and wash your face again. Negligence and lack of interest in daily living is also one of the causes of skin darkening. So, in addition to using aloe vera to whiten your skin, you should also note a few things as follows: Do not stay up too late, after 12pm. Eat enough nutrients to limit fat, do not use harmful stimulants, alcohol, … The amount of water needed for the body is 1.5-2 liters/person per day. Limit sun exposure, if you go out, cover it carefully.

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!

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.

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)

1. Chicken When choosing chicken, pay attention to the white stripes and thick layer of fat on the chicken breast. If there are many of these parts, it means that the chicken farmer has injected growth hormones into the chicken to promote weight gain, eating is not good for health. The color of the chicken is also something we have to pay attention to. If the meat is yellow, it is not fresh. Choose pieces that are pink and not too soft. 2. Honey Pour honey on a flat surface, fake honey will immediately spread, and real honey, its quality will flow like a stream, thick. Taste it, if it has a caramel taste, it is genuine honey, and if it is too sweet, it means it has been mixed with white sugar. 3. Sour cream To check if sour cream contains vegetable fats, put a tablespoon of sour cream in a cup of hot water. If the ice cream is not good quality will create a layer of white flakes, a little lumpy, and good sour cream will spread evenly throughout the cup. 4. Frozen vegetables and fruits Check the product bag, if there is a lot of ice or snow on it, it means it has not been stored properly. Choose a bag with a little bit of tape! 5. Fish If you want to choose good fish, look at the fish’s eyes. A fish with cloudy eyes and bright red gills is a spoiled fish. The skin of the fish should be shiny, hunted in… fresh fish. 6. Meat When choosing meat, please press lightly with your fingers, fresh meat will not sink for long, immediately elastic. If the meat is rotten, it will sink. Cut a test piece, if the meat is dark and the border is white, it means that the meat has been kept for a long time, there are additives, health effects. Or you can wipe with a paper towel, fresh meat will not have much water and the blood seeps in. 7. fennel If you want to know if the dill is fresh or not, try holding the bunch of fennel up, if the leaves fall to the sides, it is old. In addition, if the dill is discolored and the stem is too long, it means it contains nitrate. Choose green, fresh plants. 8. Cheese To find out if the cheese contains vegetable fat, cut it with a knife. If the slice of cheese is crumbly, it is high in fat (Excluding hard cheeses like cheddar). Leave a piece of cheese at room temperature, if it is soft then the cheese is good, if it is dry and has moisture, water appears, indicating that the product is no longer usable. 9. Ice cream Leave ice cream at room temperature, if it contains vegetable fat, it will freeze for longer, then melt into a liquid. Good quality cream will melt into thick white patches.

The most recent study by British American Market Research and Consulting Company (AMCO) – an expert in consumer behavior survey with 27 years of experience – has provided startling figures. : 80.6% of Vietnamese mothers surveyed said that their children had problems with milk incompatibility, of which nearly 97% had 1 in 5 common signs of milk incompatibility: constipation, diarrhea, vomiting, intolerance. Drink milk and don’t gain weight. Surveys on the issue of children not suitable for milk make many mothers interested. This result has attracted the attention of parents: many mothers expressed concern when they ignored these signs of incompatibility with their children’s milk, many also expressed concern when choosing milk for their children. Modern mothers always want the best for their children, so they are very strict in the criteria for choosing milk and often favor foreign milk because they believe in international quality. However, the sharing of nutritionists made them realize that the most important criterion is still milk compatibility. TS.BS Truong Hong Son – Deputy General Secretary of the Vietnam General Medical Association, Director of the Vietnam Institute of Applied Medicine – explains how to choose milk for children: “ Depending on the energy needs and physical condition of children at different ages, we will choose the right milk. When children are under 2 years old, breast milk is most important. But when babies enter the age of weaning, they need to add another source of nutrition, in which formula is the ideal food after breast milk. Therefore, it is very important to provide milk according to the age and nutritional status of the child .” Choosing the most suitable milk for children is always a concern of Vietnamese mothers. Doctor Nguyen Thi Ngoc Huong – Deputy Director of the Nutrition Research Institute of Ho Chi Minh City. Ho Chi Minh added: Vietnamese children have very different physical conditions from foreign children: micronutrient deficiencies are common and rates of stunting are high. We need breakthrough nutritional solutions that meet this specific condition to help Vietnamese children grow optimally. .” Answering mothers’ concerns with nutritional products from Sweden, for Vietnamese children trẻ Understanding the concerns of parents, Nutifood has continuously researched for the past 20 years, giving birth to nutritional solutions to help raise Vietnamese stature. From the background of understanding the specific health and nutritional needs of Vietnamese children, Nutifood has collaborated with leading European experts at the Swedish Nutifood Nutrition Research Institute – NNRIS, applying the most advanced science. . The result of this cooperation is the new Famna product – 100% made in Sweden, specially made for Vietnamese children. New Famna – Swedish nutritional quintessence, specially formulated for Vietnamese children. Famna owns the FDI (Foundation Of Digestion & Immunity) formula, exclusively developed by the Swedish Nutifood Nutrition Research Institute – NNRIS. The duo of nutrients HMO and FOS / Inulin are combined in the perfect ratio to help build strong resistance – Good digestion, which is the most important foundation for children to absorb nutrients well, thereby developing comprehensively. The product is also supplemented with 100% DHA from pure algae, and a set of brain nutrients such as ARA, Linoleic Acid and Alpha Linolenic, Taurine, Lutein, Choline, Iodine, Iron to help children develop outstanding brains. Famna helps build strong resistance – good digestion, activate and optimize the potential of the child’s physical and mental development. Famna is the first product line of Nutifood Sweden, produced 100% in Sweden – the country known as the cradle of the world’s high-standard milk line, using pure ingredients from Europe. The entire production process is automated, closed, and meets top quality standards such as ISO 22,000, FSSC 22,000. Vietnamese mothers can rest assured that their children have Famna – the European standard nutritional solution, 100% made in Sweden, specially formulated for Vietnamese children. Famna not only “fits” the baby but also helps to build strong resistance, good digestion, tall, smart, complete physical and intellectual. From June 4, 2021, the first 1,000 orders of Famna 4 – 850g will receive Platinum membership privileges: ● 2 boxes of Famna 180 ML ready-made nutritional milk ● 1 package of nutrition counseling worth 600,000 VND from the Pediatric Nutrition Clinic of HCMC. HCM – NRI (maximum 4 times/year) ● Voucher 200,000 VND when buying Famna 4 – 850g on Nutifood Sweden website within 3 months from the date of card activation. ● Free home delivery when buying Famna on Nutifood Sweden website for 3 months from the date of card activation. ● Apply special promotions for Famna members only. 100% manufactured in Sweden, applying the quintessence of European nutritional science, the new Famna with a special formula for Vietnamese children from the Swedish Nutifood Nutrition Research Institute – NNRIS will be the solution to help parents lighten the burden. worry that the baby does not like milk.

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.

According to the people of Nhan Trach beach village (Bo Trach district, Quang Binh province), Nhan Trach personal market has existed for a long time and has its own characteristics of a coastal fishing village. Nhan Trach market only takes place within 3 hours, from 4 am to 7 am every day. Boats of fishermen in Nhan Trach sea village (Bo Trach district, Quang Binh province) docked at the start of the Nhan Trach market meeting. The boats of fishermen in Nhan Trach sea village (Bo Trach district, Quang Binh province) came to the shore carrying fresh seafood. Fresh scads are caught by the fishermen of Nhan Trach sea village and brought to the shore for the market. Fishermen transport fish from boats to Nhan Trach market. The scene of buying and selling fish takes place bustling in Nhan Trach market. Many small traders in the big markets of Quang Binh province such as Dong Hoi, Hoan Lao (Bo Trach district), Quan Hau (Quang Ninh district) … come to Nhan Trach market to buy and sell seafood. Ms. Nguyen Van (70 years old, in Nhan Trach commune, Bo Trach district, Quang Binh province) said: “I got up early and went to Nhan Trach market to buy fresh fish that fishermen had just caught. The fish is brought home and cooked immediately, so it is very delicious, salty and salty with the taste of the sea.” Fresh squids have just been caught by fishermen and brought to Nhan Trach market for sale. The fishermen of Nhan Trach sea village had a “sea fortune” season, brought them to Nhan Trach market, and were immediately purchased by traders.

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.

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

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.

“Logically, minimizing exposure will help reduce harm.” To date, health authorities have argued that the FDA’s decision only allows the product to be designated “reduced exposure”, but that does not prove that heated tobacco products reduce the risk of disease to the health of the user. use. In addition, there have also been some medical experts who have made statements that contradict the FDA’s decision, saying that the product is not different from cigarettes. According to official information from the FDA, studies on heated tobacco have demonstrated that the aerosols produced by these products still contain high levels of harmful and potentially harmful ingredients, including: formaldehyde, acrolein, carbon monoxide; NNN and NNK (substances related to diseases caused by tobacco smoke) but significantly lower than the currently circulating combustible cigarettes. Specifically, depending on the type of substance, the average concentration in aerosol gas will be reduced from 55% to 99% compared to the smoke of cigarettes. The FDA declares a heated tobacco product to be marketed in the United States as a risk-modified tobacco product. At the same time, the FDA also said that in the process of reviewing the records, FDA has consulted users. The results showed that users also found that the risk of using these products was lower than that of smoking cigarettes. However, they are also fully aware that using this heated tobacco product carries a higher risk than quitting smoking or using nicotine replacement products. PGS.TS.BS. Tran Van Ngoc – Chairman of the Ho Chi Minh City Respiratory Association said that, logically, minimizing exposure will help reduce harm. Assoc. Dr. Le Van Quang, Director of Central K Hospital also stated: “From the oncologist’s perspective, when a patient smokes, the greater the amount of carcinogens exposed, the higher the cancer risk. And for cigarettes, one thing is important: nicotine is not the cause of cancer caused by smoking, but the cause of cancer is the molecules in the smoke created by the combustion of cigarettes. leaves”. Heated cigarettes: Young people are many times harder to access than cigarettes The US FDA is a reputable health authority in the US as well as globally. Accordingly, protecting the young generation and people’s health is the top goal of FDA. Therefore, allowing a single heated tobacco product to be allowed access to the US market shows that they have done thorough research and considered carefully before making a decision. Not only in the US, but in countries where this product is allowed to be sold, it is almost impossible for young people to access the product. In order to make a purchase, the buyer must go through a background check to ensure that the buyer is a smoker and is of legal age of majority in the country of origin. At the same time, although allowing this tobacco product to be commercialized, FDA also requires manufacturers to regularly update their sales and trade processes to ensure control of young people’s access to the product. This product is at its lowest. Meanwhile, compared to heated cigarettes, young people can easily buy cigarettes anywhere with as cheap as giving. FDA representative, Dr. Priscilla Callahan-Lyon, confirmed that the FDA has carefully studied the issue of the product’s impact on young people. Accordingly, in terms of appearance, a heated cigarette is a rather large set of equipment, difficult to conceal and is not cheap, must be used with its own custom cigarette, and this product also does not contain attractive aromas. young. Not only in the US, but in countries that allow the circulation of heated cigarettes, the level of impact of this product on young people or new users is almost under control. Despite accounting for 85% of global sales of heated cigarettes, only 0.1% of middle and high school students in Japan use heated cigarettes daily, which is only one-fifth of the total. percentage of students smoking burned cigarettes. It is worth noting that the number of students using heated cigarettes is the same group of students who have used cigarettes before. According to an independent study of 7,000 teenagers in Germany, the number of people aged 12-17 who used a heated tobacco product in the 30 days before the survey was almost zero. One study Another independent study of more than 11,000 teenagers aged 11-15 years old in Switzerland also found that less than 2% had ever used heated tobacco, while the number of people who smoked lit cigarettes in this same age range increased. to over 33%. Regulating heated tobacco: No violation of the FCTC . Framework Convention In a seminar held recently, Ms. Tran Thi Trang, Deputy Director of the Legal Department, Ministry of Health said: “The Ministry of Health proposes not to allow the import and sale of e-cigarette products, heated cigarettes because these products are addictive, harmful to health, and cannot be piloted for people’s health.” If according to the above argument, invisibly, cigarettes – the product with the highest level of addiction and harm to the health of users and the community – becomes a product that is protected exclusively and consumers. no longer have the right to choose harm reduction products. “Smokers don’t deserve to die just because they don’t know about less harmful nicotine products,” said Cliff Douglas, director of the University of Michigan’s Tobacco Research Network and former director of the Centers for Disease Control and Prevention. American Cancer Society (ACS) Tobacco Control Policy, former Advisory Counsel on Tobacco Control Policy to the US Surgeon General. Meanwhile, the Framework Convention on Tobacco Control (FCTC) of the World Health Organization (WHO) also recognizes heated tobacco as a tobacco product. Therefore, if Vietnam manages heated tobacco like the current tobacco control law in the host country, it is also completely consistent with what the Framework Convention has stipulated. Lawyer Phan Hoang Lam, Law Firm DT LAW. On the other hand, Lawyer (LS) Phan Hoang Lam, DT LAW Law Firm said that: The Law on Prevention and Control of Tobacco Harms 2012 defines “tobacco is a product produced from all or part of tobacco ingredients, processed in the form of cigarettes, cigars, tobacco, pipe tobacco or other forms”. On this basis, heated tobacco is considered “tobacco” because it contains tobacco leaf ingredients, consistent with the concept of “tobacco” under the current legal provisions of Vietnam. Therefore, this drug should absolutely be regulated by Vietnam’s Drug Prevention and Control Law. According to LS Lam, in order to manage smokeless tobacco products more effectively, Vietnam needs to consider international scientific bases to evaluate and compare the level of harm to health of tobacco. smokeless compared to burned cigarettes. At the same time, with the function of State management, in order to create free and fair competition among manufacturers and products and protect the interests of consumers, protect public health, regulatory agencies The state should immediately come up with a plan to build a legal corridor for the production, circulation and control of these products.

Accordingly, heated tobacco products are designated as tobacco products that reduce exposure to harmful substances to the body compared to cigarettes. This decision of the FDA is also a response to some concerns of governments around the world about the ability of products to reduce harm. In addition, other concerns were also answered by experts. The risk is lower than with cigarettes, higher than that of quitting To date, health authorities are concerned that the FDA’s decision to only allow products to be designated “reduced exposure” does not prove that heated tobacco products reduce the risk of disease to human health. use. In addition, some medical experts have made statements that contradict the FDA’s decision, saying that the product is not different from cigarettes. According to official information from the FDA, studies on heated tobacco have demonstrated that the aerosols produced by these products still contain high levels of harmful and potentially harmful ingredients, including formaldehyde. , acrolein, carbon monoxide; NNN and NNK (substances related to diseases caused by tobacco smoke) but significantly lower than the currently circulating combustible cigarettes. Specifically, depending on the type of substance, the average concentration in aerosol gas will be reduced from 55% to 99% compared to the smoke of cigarettes. At the same time, the FDA said that in the process of reviewing the records, FDA has consulted users. The results showed that users found that the risk of using these products was lower than that of smoking cigarettes. However, they are also fully aware that using this heated tobacco product carries a higher risk than quitting smoking or using nicotine replacement products. PGS.TS.BS. Tran Van Ngoc – Chairman of the Ho Chi Minh City Respiratory Association said that in logic, minimizing exposure will help reduce harm. Assoc.Prof.Dr. Le Van Quang, Director of the Central Hospital for Cancer, also stated: “From the perspective of an oncologist, when a patient smokes, the greater the amount of carcinogens exposed, the higher the cancer risk. And for cigarettes, one thing is important: nicotine is not the cause of cancer caused by smoking, but the cause of cancer is the molecules in the smoke created by the combustion of cigarettes. leaves”. Low accessibility to young people The US FDA is a reputable health authority in the US as well as globally. Accordingly, protecting the young generation and people’s health is the top goal of FDA. Therefore, allowing a single heated tobacco product to be allowed access to the US market shows that they have done thorough research and considered carefully before making a decision. FDA Representative, Dr. Priscilla Callahan-Lyon affirmed that the FDA has carefully studied the issue of the product’s impact on young people. Accordingly, in terms of appearance, a heated cigarette is a rather large set of equipment, difficult to conceal and is not cheap, must be used with its own custom cigarette, and this product also does not contain attractive aromas. young. Not only in the US, in countries where this product is allowed to be sold, it is almost impossible for young people to access the product. In order to make a purchase, the buyer must go through a background check to ensure that the buyer is a smoker and is of legal age of majority in the country of origin. At the same time, although allowing this tobacco product to be commercialized, FDA also requires manufacturers to regularly update their sales and trade processes to ensure control of young people’s access to the product. This product is at its lowest. Meanwhile, compared to heated cigarettes, young people can easily buy cigarettes anywhere with as cheap as giving. On the other hand, in countries that allow the circulation of heated tobacco, the impact of this product on young people or new users is almost under control. Despite accounting for 85% of global sales of heated cigarettes, only 0.1% of middle and high school students in Japan use heated cigarettes daily, which is only one-fifth of the total. percentage of students smoking burned cigarettes. It is worth noting that the number of students using heated cigarettes is the same group of students who have used cigarettes before. According to an independent study of 7,000 teenagers in Germany, the number of people aged 12-17 who used a heated tobacco product in the 30 days before the survey was almost zero. One study Another independent study of more than 11,000 teenagers aged 11-15 years old in Switzerland also found that less than 2% had ever used heated tobacco, while the number of people who smoked lit cigarettes in this same age range increased. to over 33%. Need a plan to build a legal corridor According to the Framework Convention on Tobacco Control (FCTC) of the World Health Organization (WHO), which Vietnam has acceded to and entered into force in March 2005, in the definition under article 1, item (f) published on the website of the Foundation for Prevention of Tobacco Harms (Vinacosh) also clearly states: “tobacco products” means products which are wholly or partly derived from tobacco materials manufactured to for sucking, sucking, chewing or inhaling. The 8th Conference of the Parties (COP8) held by WHO at the end of 2018 also once again reiterated that heated tobacco is recognized as a tobacco product. From this definition and the COP8 guidelines, it can be seen that whether according to the definition of the 2012 Law on Drugs and Prevention of Vietnam, or within the definition of the WHO Framework Convention on FCTC 2005, heated tobacco is a products must be subject to the control of the current Law on Drug Prevention and Control. Lawyer Phan Hoang Lam, Law Firm DT LAW On the other hand, lawyer Phan Hoang Lam, DT LAW Law Firm, said that the Law on Prevention of Tobacco Harms 2012 defines “Tobacco is a product manufactured from all or part of medicinal ingredients. leaves, processed in the form of cigarettes, cigars, tobacco, pipe tobacco or other forms”. On this basis, heated tobacco is considered “tobacco” because it contains tobacco leaf ingredients, consistent with the concept of “tobacco” under the current legal provisions of Vietnam. Therefore, this drug is completely regulated by the National Drug Prevention and Control Law. According to Lawyer Lam, in order to manage smokeless tobacco products more effectively, Vietnam needs to consider international scientific bases to evaluate and compare the level of harm to the health of the drug. smokeless leaves compared to burned cigarettes. At the same time, with the function of State management, in order to create free and fair competition among manufacturers and products and protect the interests of consumers, protect public health, regulatory agencies The state should immediately come up with a plan to build a legal corridor for the production, circulation and control of these products.

Hunting clouds in Hang Kia – Pa Co. (Photo: Cung Phuc) Hang Kia – Pa Co valley is as beautiful as a fairyland. Hang Kia – Pa Co is located in the middle of Xa Linh and Luong Xa mountain ranges, with an average altitude of 800-900m above sea level, a cool year-round climate and surrounded by primeval forests with invaluable vegetation. equally rich. Drug hotspot turns into a beautiful cloud hunting spot Hang Kia, in Thai is “Bat Cave”, and Pa Co means “Goat Forest”, the residence of the Mong people in these two communes, which were formerly the villages of the Thai people. However, because it is not suitable for farming and living practices, the Thai people here have moved elsewhere. About 30km from Mai Chau town, Hang Kia – Pa Co are the two most difficult communes of Mai Chau district, once the capital of opium and a hot spot for drugs and social evils of Hoa Binh province. The cause of this situation is that the Mong here have a close relationship with the Mong people in Van Ho district (Son La) and the Mong people in Laos. Taking advantage of this, some subjects have carried out acts of illegally trading and transporting drugs. Since then, criminal lines have been formed and this place has become a transit point for drugs from Laos to Vietnam. Currently, Hang Kia – Pa Co has returned to its peaceful rhythm of life. Some households have begun to develop homestay tourism, attracting a large number of domestic and international tourists. From 2010 up to now, the local tourism activities began to have strong development steps. Since 1986, Hang Kia – Pa Co was planned as a special-use forest and in 1997 was converted into a nature reserve. The residents here are up to 90% of the Mong ethnic group, which still retains many unique cultural features. Khen dance – one of the unique cultural features of the Mong people in general and the Mong people in Hang Kia – Pa Co in particular. On festivals, the Mong ethnic group in Hang Kia – Pa Co organizes pounding day cakes to treat friends, this is also one of the unique culinary features here. The group took a souvenir photo at Hang Kia gate. (Photo: Huy Khoi) The most characteristic feature of Hang Kia – Pa Co for tourists is to go to “heaven’s gate” to “hunt clouds”. From above, visitors can watch white clouds floating around the mountains. We went to Hang Kia on a last day of April. The period from October last year to April next year is the ideal time to hunt clouds because these days with high humidity and cold will easily have the opportunity to meet more cloudy. The night before, we sat outside to eat and drink, surrounded by clouds making us feel like we were sitting in a refrigerator, a natural refrigerator. If you don’t wear a hat, it will only take a moment for the clouds to soak your hair. The later it got late, the colder it got, a few rains came, making our group all secretly happy that tomorrow morning will hunt clouds successfully. We woke up at 5am so we could reach the sky gate at 5:30am to hunt clouds. On the way, the gravel roads are messy, foggy, going 1-2m apart but “faint human image”. The more we waited, the less we could see the clouds descending, twisting together densely and floating around the mountain peaks. So cloud hunting failed. Kha A Dinh, the owner of A Dinh homestay, told us that if it rains heavily the night before, and the next morning is sunny, the hunt for clouds will succeed. “This season is the best season to hunt clouds, hopefully, you guys are lucky next time,” A Dinh said. Hang Kia and Pa Co market If the rattan hunt fails, you can visit Hang Kia and shop at Pa Co fair. In fact, very few people are allowed to enter Hang Kia because this place is not a tourist attraction, but is under the management of the Ministry of Defense. Fortunately, we were loved by the local people and personally took us to Hang Kia to tell us the name was taken to give this place name. What you should pay special attention to when entering Hang Kia is to stay away from the Ki tree, a wild plant that grows along the entrance to the cave, has very sharp thorny leaves that sting like a needle. Locals said that sometimes when I don’t look at it, it also stabs itself. We had to actively use our shoes to crush the Ki tree so it wouldn’t hit us. Entering the cave, we caught a few bats flying out of nowhere, then flew away again. That’s the Bat Cave. The cave is small and deep. Sometimes we had to crouch to keep our heads off. In the cave there are many stalactites, traces left by thousands of years of water droplets flowing on the top. Pa Co market takes place on Sunday mornings with products of the indigenous Hmong people. Banned pork is sold at the market gate. The red pork pieces like beef, white fat and thick, the price is about the same as pork in the city, but definitely much better. Dresses and shirts sewn and embroidered by the people themselves are also on sale, priced at 1 million/piece. The price is expensive because this is completely handmade. To sew a brocade dress/shirt, it takes a month of hard work for the sisters/mothers. There are Hmong women about 70-80 years old who bring ginseng roots, precious plants only in this area, and lovely Mong dogs… for sale. People often buy and bargain less because people here are still too poor, buying to support them is the main thing. Group of tourists taking pictures with Mong children in Mongolian village, Hang Kia. (Photo: Huy Khoi) With a cool year-round climate, and located on a famous tourist route connecting Mai Chau and Moc Chau, going to Hang Kia is often combined with tourists to visit neighboring areas. For example, if in the calendar year, you can run to Moc Chau to see plum or peach blossoms, take advantage of visiting Hang Kia to play. There is also a plum garden here for you to see, if you like. Located between Tan Lac and Mai Chau on National Highway 6, you can go through Thung Khe Pass or Da Trang Pass, you can see the clear sky in the morning, the afternoon sun is hot, the sky is blue, the afternoon is gentle with sunlight. Afternoon sun and night fog spread all over the road. Going down Mai Chau 30km, visitors can visit Lac village, Mai Chau, a famous and poetic attraction among high mountains and green rice fields. Currently, Lac and Mai Chau villages have developed community tourism with electric cars that take tourists to visit 8 villages, there are double bicycles for renters to cycle through fragrant ripe rice fields.

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.

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.

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.

This banana rarely flowers, the flower is very big green nuggets, has few fruits but many seeds. This is an interesting destination with an extremely diverse ecosystem, wild nature, and a system of winding rivers and streams that are precarious between rocky snouts, giving this place a wonderful and attractive natural picture. The banana tree is probably too familiar to Vietnamese people, but few people know about the lonely banana tree. The road to Phuoc Binh National Park has a lot of forest bananas on both sides. Bananas on the roadside, bananas on the mountainside, low places and high places, the leaves fluttering in the sky. Perhaps this area is suitable for bananas, so the trunk is 20-25cm big, 3-4m high, the chamber is 6-7 inches long, all fruits are round and fat. Standing from afar, I saw hundreds of banana flowers dangling bright red. It is said that bananas in Phuoc Binh supply the whole city of Phan Rang and are the main source of income for the Raglai people who are currently living in this area. Bananas here are called “lonely” bananas, with a lotus-shaped chamber, this type of banana only grows alone, not in clusters, so it is called “lonely banana”. Lonely banana trees (also known as seed bananas, orphan bananas) are different from other banana varieties: from banana stems to banana flowers and fruits, they are also very unique. Local people said, the strange thing of this banana variety from germination by seed to flowering chamber does not produce seedlings. When the fruit is ripe, the tree will wither and die. Lonely bananas are completely grown in the wild, the tree grows all year round. This banana tree only grows in high mountain areas, usually ripe seeds falling to the ground meet good conditions and the tree will grow, develop and bear fruit. From sprouting to fruit harvesting takes about 2-2.5 years. Lonely bananas are used to treat kidney disease, kidney stones, diabetes, back pain, joint pain, erectile dysfunction, enhance men’s health, cool down, stomach disease, ringworm, stimulate digestion, tonic. kidney, diuretic, treatment of poor appetite, poor sleep, fever, constipation, tonifying the body… People here take banana seeds soaked in wine to drink very delicious and fragrant and are very popular with tourists when coming here to enjoy. Visitors all say that this wine is very special, has the aroma of bananas without losing the taste of wine, when drinking once, you will remember it forever. Come once to Phuoc Binh National Park in Bac Ai district, Ninh Thuan province to enjoy this local “specialty”.

This spring rolls or has other names such as pork roll, pork belly, and pork roll. Depending on the locality, you will hear different names for this food. This greasy specialty of Thai Binh is loved by many people, especially in the cold winter days and the spring holidays. The way to make spring rolls is considered quite sophisticated to achieve a delicious quality product for people to enjoy. The ingredients for making this crispy pork belly are whole lean pork belly, marinated with spices. To make these rolls, the maker must choose delicious, clean, fresh bacon marinated with other spices such as pepper, salt, main noodles, … wrapped in banana leaves to bring out the aromatic flavor typical taste of this type of sausage. Spring rolls are made from clean pork in the countryside, pork pieces are not mixed, without preservatives or solder. In the process of making this sausage, you don’t have to puree the meat like other types of pork, but leave the fat skin intact, layering lean on top, so make sure not to mix impurities. Outside, spring rolls are wrapped with banana leaves, boiled and pressed thoroughly, so they have an attractive green color and characteristic aroma. Because it can be stored in the refrigerator for 10 days, city housewives can order and slice it to eat gradually, both quality and convenient. With many families in the city, this type of sausage is very strange to many people. From the outside, it looks exactly like the meat in the banh chung that many families often pack during Tet. This spring rolls are strangely eaten, fragrant with pepper and typical banana leaves. When eaten, it has a strong aroma of meat and pepper. Photo: IT. Invite readers to watch the video “Changing the tray of 1 million with only a few dishes, without rice and sticky rice”. Source: VTV TSTC.

Aphids is a type of beetle, most commonly found in Bay Nui, in two districts of Tinh Bien, Tri Ton (An Giang) and the southwestern border region. Aphids reproduce in large numbers at the beginning of the rainy season and last for about a month. This time is usually from April to May of the lunar calendar, depending on whether the year rains sooner or later. In the past, leafhoppers were considered harmful insects for farmers because they often bite young shoots, especially in mango, mulberry, and cashew trees… But recently, people in the border areas have discovered it. how to fry aphids, turn this insect a delicious and nutritious dish. Since then, many people have sought to hunt to process aphids into a unique delicacy, notably the deep-fried mealybugs. The beetle has a beetle-like shape, the size of a thumb, brown cockroach wings, short body, wings, very hard head and legs, but soft and round body. The sage beetle is dry, does not bite like some other insects. The people of this country consider this a “unique” dish, only eating for 1-2 months a year. Therefore, new beetles become a specialty. The way to catch leafhoppers during the day is to pick up cow dung, dry buffalo dung and burn it for smoke to rise to the sky. After a while, the beetles smelled the smell and just flew away, dancing in the smoke. People kept holding brooms to beat the bugs to the ground and then put them in baskets. Hunting beetles at night is simpler and more gentle. The catcher just needs to hang a bright lantern right under the mango tree, where there are beetles gathering on the tree. Just a few minutes later, the light-loving beetles were flying and falling on the ground. The Bay Nui leafhopper is larger than a thumb with a characteristic shape of the beetle, so it looks “difficult to swallow”. However, when they have passed through the hands of the housewives in the mountains, they seem to have completely molted. In the past, beetles were considered the food of the poor. But today, this insect has become a specialty, becoming a favorite dish not to be missed in restaurants and pubs. Just like how to process rice crickets, nymphs or scorpions, hoppers only need to be cleaned by removing wings, legs and gutting, then rinsing with warm water mixed with salt. Then, the cook marinated the beetles with sugar, MSG, pepper, and garlic for about 20 minutes, then caught the pan to fry until crispy. The food stalls and restaurants will have a beautiful presentation, while the dishes of the people in the countryside are simple and rudimentary, but the taste is also crispy, fragrant, fatty, and not inferior. People who know how to make aphids when removing their intestines will not squeeze all their eggs, because the eggs are very delicious and fatty, once eaten, they will remember forever. Crispy fried beetle can be served with raw vegetables, tomatoes, cucumbers and salt and pepper with lemon. Just like eating fried scorpions, people who eat aphids for the first time often feel scared because the animal is ugly and the color is not fresh and attractive. The eater just needs to put it in his mouth to bite, the taste will immediately spread, the fat of the meat penetrates into each tooth root, not mixed with any other flavor. Photo: IT. Invite readers to watch the video “Smoked land – Strange dishes of Vinh Phuc people”. Source: VTV3.

Laba banana is a famous specialty banana of Lam Dong land with the advantage of being very flexible, sweet and delicious. (Photo: dacsanhanydalat.com) After hanging persimmons are air-dried naturally according to Japanese and provincial technology Lam Dong Currently, this technology has been applied to produce dried Laba banana specialties. The product has been introduced to the market with an output of about 18 tons and is mainly consumed in Ho Chi Minh City. Product Laba bananas dried of Laba Trade and Service Cooperative (Phu Son commune, Lam Ha district) is produced based on the simulation of processes such as wind drying persimmon. Harvested old bananas are carefully selected, then put through a conveyor belt washed with clean water, then put into a dedicated warehouse to incubate bananas with an incubation temperature adjusted to 40 degrees Celsius to help bananas ripen evenly within 3. day. Ripe bananas are selected by workers, cut, peeled and put through 2 times of washing, after being cleaned, they are put in a fan drying oven to dry for more than 1 hour. After 36 hours put in the air dryer, it will produce 1 batch of dried bananas. Usually 8kg of fresh bananas will yield 1kg dried banana . Nguyen Tan Play, Chairman of Laba Trade and Service Cooperative, said that in the past time, the export of fresh bananas of the unit was severely affected by the COVID-19 epidemic, only 400 tons/year, or 20%. Quantity. Therefore, he and farmers learned about Japanese wind drying technology to apply banana drying, after many trials, it produced a finished product, avoiding the abandonment of ripe bananas and increasing the value of Laba bananas. . Laba banana is also known as “ banana advance king ,” is a famous specialty of Lam Dong province with the characteristics of thick skin, and the fruit’s flesh when ripe has a very delicious, flexible aroma. During the Nguyen Dynasty, Laba bananas were moved to Hue to serve in the meals of the king and the court. Currently, Laba bananas are grown a lot in Lam Ha, Duc Trong (Da Lat) and are very popular with tourists, looking to buy fresh bananas when traveling in Da Lat city.

How to make banh beo is quite simple, fragrant rice is soaked soft, pureed, add a little salt, stir well with warm water, let stand for a few hours for the dough to blend, you can scoop each spoon of flour into about 1/3 cup , steamed in boiling water for a few minutes, the cake is cooked. Just like the banh beo cup in many places, the bowl of banh beo is quite large and has depth. The filling of the cake consists of cotton ball, deep-fried bread and onion fat and is served with a slightly sweet and sour fish sauce mixed together. Banh beo is best eaten when it is hot. Because they have to sell a large number of cakes, the owner must prepare the cakes in advance, after the guests arrive, the cakes are brought back to be reheated for a few minutes to enjoy. One of the ingredients that make up the soul of a bowl of banh beo is cotton balls, deep-fried bread and onion fat. Cotton scrub is made of pork, soft, dry and spongy fibers that look very pleasing to the eye. The taste of Phu Yen cotton rub is just right, not too sweet, not too salty. Particularly, after deep frying, the bread is made into small pieces, looking like each fat clove, yellow, greasy and very crispy. As for onion fat, although it is a small ingredient, it contributes to making the cake look more eye-catching and fresher. After completion, the cook will sprinkle some cotton balls, bread and onion fat on each cake, arrange in a large tray of about 10 cups and serve to diners, accompanied by sweet and sour fish sauce. The place that is considered by everyone to be the best banh beo in Phu Yen is at the foot of Nhan mountain. And Co Mai shop (old shop) is a shop selling banh beo which is considered to be the best in that area every day, attracting a lot of visitors. According to the owner, the shop has existed for more than 10 years and can sell more than 7,000 cups of banh beo every day. The shop is open around 4:30 pm to sell until about 9, 10 pm is sold out. The price is also relatively affordable, a tray of 10 cups of cake costs 15,000 VND. The shop is at peak hours around 6-8 pm, at that time the shop is quite crowded, so if you go at this time you will have to wait a bit. The price is affordable, the food is delicious and rich, making many diners eat a few trays of banh beo and still crave. (According to GiadinhNet)

During the Vietnamese subsidy period, fat tart was a popular dish that was often used to simmer fish sauce, stir-fry garlic, sauté pickles, and chopped rice to roast. However, in recent years, greasy fat has been bought by the rich in Hanoi at a price that is not cheap. Photo: Facebook Depending on the price of pork up or down, but each time, the fat will have different prices, ranging from 300,000 to 400,000 VND / kg. Notably, the special liposaurs cost up to 500,000 VND / kg. Photo: Facebook On Facebook there are many posts selling lip balm, every sale post will see quite a lot of comments to buy. Photo: Facebook Many sellers said that it mainly greases according to customer orders. Each time you make a little extra, you will sell it. But just post it to where it ends. Photo: Facebook Some people even have to close the store, refuse customers because they do not make it in time, afraid that the output will not be uniform, the quality is not guaranteed. Photo: Facebook Sticky rice is a legendary dish during the subsidy period. Today, in Hanoi there are not many selling this dish. Photo: Baoxaydung. Ms. Kim’s cassava sticky rice shop on the sidewalk of Ngo Si Lien market, or her grandparents’ cassava, is one of the rare goods selling this special dish in Hanoi. Photo: Explore. The sticky rice shop has no roof, nor a table for customers to eat, just a small table selling iced tea and sticky rice pots with a pair of iron cages, plastic bowls containing scallions, dried onions … break. The shop opens for sale at 2pm, and only after 3-4 hours is out of stock. Photo: Explore. Especially when it is cold in Hanoi, Mrs. Kim’s tapioca dish is twice as expensive, customers may miss an appointment with this dish if it is too late. Photo: Explore. Video: Smoked land – Strange food of Vinh Phuc people. Source: VTV3

Now there is fried rice, fried rice rolls, fried rice soup, and a half-baked fried rice, fish sauce and noodles … Now there is also fried sticky rice, also known as fried sticky rice, just as unique and delicious as other fried dishes . Luoi mainly exists in the North, so of course when it comes to something from it, people will immediately think of Hanoi or neighboring places. (Photo: Internet) However, this fried sticky rice dish is not popular in Hanoi, there is not even a place to sell, but currently it is only sold much in Hai Phong. Back to Hai Phong, you may be directed to many different places to sell fried sticky rice, but most people will immediately think of fried sticky rice with many other dishes from fried rice at 100 Lan Be. At first glance, this sticky rice dish is no different than the usual fried sticky rice. (Photo: Internet) Sticky rice is made into palm-sized pieces, flattened, then fried in golden brown, crispy with the outer crust. Sticky sticky rice is still moderately thick, although the outer shell has become golden and crispy, the inside is still white and fragrant with sticky rice flavor. When the sticky rice is wrapped in the fried rice, it can be clearly seen to be crunchy, and the filling is very strange to eat. (Photo: Internet) However, the special feature lies in the core part, also considered the “most valuable” part of the sticky rice, that is the fried rice. Pre-processed, mixed with minced meat and spices to soak in so that when you eat the sticky rice, you will still have a little fragrance. Part of the filling consists of fried meat mixed with spices to create an attractive flavor, which is rare for any sticky rice dish to have. (Photo: Internet) Especially not to mention the dot sauce created by the official. According to the owner of the shop, this dipping sauce is made from onions and some other spices mixed together and then distilled according to their own recipe. Although it looks a bit unattractive, but this sauce served with fried sticky rice is extremely delicious. The dipping sauce looks fancy but combined with fried sticky rice is extremely delicious. (Photo: Internet) The minor minus point is that because the kernel is a bit small, so the taste of the fruit can hardly be perceived. And especially if the sticky rice is a little thicker to make the sticky rice more sticky, the sticky rice will taste better. Just spend about 10,000 VND but enjoy this precious specialty, do not forget to try fried sticky rice with fried rice if you have the opportunity to come to Hai Phong.

A pot of fish sauce with enough spicy, sweet, fatty, salty flavors of fat, chili, dried shrimp, pepper, fish sauce, … in harmony with each other to create a delicious rustic folk, expressing the characteristics The unmistakable display of the West River. Initially, this dish was derived from the “roughly” eating habits of people in the West River region, especially the farmers. On long rainy days, because people cannot go to the fields, people use things in the house such as grease, dried shrimp, with spices such as fish sauce, salt, monosodium glutamate, … cooked into a mixture. viscous, then go out to the garden to quickly pick a handful of boiled vegetables to eat with white rice. Because the warehouse is very salty, you can cook it once and eat it for many days without fear. The warehouse is considered to be a poor family’s dish because of its salty taste due to being stored in fish sauce, so just a few braised chopsticks can “finish” the meal. This dish is easy to process and can be stored for many days. Therefore, during the rainy and stormy season, food is scarce. Any family that has a pot of food is not worried about hunger. Starting as a folk dish, there is currently no exact explanation for the name of the match. According to some people, perhaps because it is processed by the method of warehouse, when you eat with a chopstick and eat a little, the name comes from that. The ingredients of the dish are quite cheap and easy to prepare. People only need to store fish sauce in a clay pot until it becomes thick and thick. In some places, fish sauce is still simmered to evaporate, leaving only the white salt layer. The warehouse is quite easy to make, so anyone can learn, but to make delicious food, you need a clay pot, an unglazed black pot. After buying the pot, it must be soaked in salt water, then washed, boiled with water, so in the process of processing food will not get the smell of the soil, but also avoid cracking or absorbing the pot. country. Choosing boiled vegetables to eat with braised flakes is also very important, usually a plate of mixed vegetables includes: okra, water spinach, choysum, cabbage, bitter greens, broccoli, carrots, bok choy, cut gourd into pieces. , suffering, … If you have the opportunity to visit the South, especially the western provinces, do not miss the opportunity to enjoy the delicious dishes to learn more about the specialties of your homeland and love the rustic, simple and attractive dishes of the region. River.

This time is the peak of harvest of melon, melon fields in Dien Chau are always bustling with people. If in previous years, watermelon yield and quality decreased due to pests, diseases, weather … this year, melon will grow better; People are happy to have a good season, although they are still on holiday, they are still eager to harvest. Photo: Nguyen Chau It is known that this year melon yield about 9 quintals / sao, higher than the previous years; Therefore, each household has an income of 10-12 million VND in this crop. This is not a small amount for the farmer at this time. Photo: Nguyen Chau According to observations, this year’s melon fruit is big, round, less pests and sweet, so it is favored by the market. The selling price in the field is 18,000 VND / kg, much higher than the previous crop. If people bring to retail, the price is even higher. Photo: Nguyen Chau Melon pears, after picking, are washed right in the field by people to clean the sandy soil layer, then packed in bags to enter for traders. Photo: Nguyen Chau Ms. Nguyen Thi Van, a trader who buys melon in Dien Ky commune (Dien Chau), said: “The timing of this year’s melon harvest coincides with a long holiday, so many restaurants and hotels contacted to place an order. Many families return to their hometown for the holiday season also come to the fields to buy large quantities of melons as gifts, so wherever they are picked, they can all be bought. ” Photo: Nguyen Chau This year the whole district of Dien Chau planted nearly 20 hectares of melon, concentrated in the communes of Dien Ky, Dien Hong … in which Dien Ky commune had the largest area. According to medicine, melon has relatively high levels of vitamins A, B, C and minerals that are good for health. Especially eating melon to beautify the skin, lose weight while enhancing memory, good for the heart, blood pressure … Photo: Nguyen Chau

This time is the peak of harvest of melon, melon fields in Dien Chau are always bustling with people. If in previous years, watermelon yield and quality decreased due to pests, diseases, weather … this year, melon will grow better; People are happy to have a good season, although they are still on holiday, they are still eager to harvest. Photo: Nguyen Chau It is known that this year melon yield about 9 quintals / sao, higher than the previous years; Therefore, each household has an income of 10-12 million VND in this crop. This is not a small amount for farmers at this time. Photo: Nguyen Chau According to observations, this year’s melon fruit is big, round, less pests and sweet, so it is favored by the market. The selling price in the field is 18,000 VND / kg, much higher than the previous crop. If people bring to retail, the price is even higher. Photo: Nguyen Chau Melon pears, after picking, are washed right in the field by people to clean the sandy soil layer, then packed in bags to enter for traders. Photo: Nguyen Chau Ms. Nguyen Thi Van, a trader who buys melon in Dien Ky commune (Dien Chau), said: “The timing of this year’s melon harvest coincides with a long holiday, so many restaurants and hotels contacted to place an order. Many families return to their hometown for the holiday season also come to the fields to buy large quantities of melons as gifts, so wherever they are picked, they can all be bought. ” Photo: Nguyen Chau This year the whole district of Dien Chau planted nearly 20 hectares of melon, concentrated in the communes of Dien Ky, Dien Hong … in which Dien Ky commune had the largest area. According to medicine, melon has relatively high levels of vitamins A, B, C and minerals that are good for health. Especially eating melon to beautify the skin, lose weight while enhancing memory, good for the heart, blood pressure … Photo: Nguyen Chau

Amok is a famous traditional Cambodian dish and is a symbol when it comes to the culinary quintessence of the golden pagoda country. Amok steamed fish combines many ingredients such as fish, palm sugar, coconut water, and soaked fish sauce to create a unique flavor for the dish. The main ingredient used to make this Cambodian specialty is snakehead fish or catfish, but the most delicious is still fruit fish because these fish have a lot of meat, less bones, and fish are not broken. Besides, the dish also includes other ingredients such as khong, coconut milk, eggs, palm sugar, prohock fish sauce and a few leaves (or leaves) to create color or flavor for the dish. Especially to cook this dish must have all the ingredients because without any kind of flavor, there is a lack of originality. The way to make the Amok steamed fish dish is also quite sophisticated and complex. The first is mango, beef sauce, sugar and eggs, beaten into a mixture, turmeric powder, cooked for a viscous consistency, attractive colors. Clean fish, remove the intestines and wrap the whole piece of fish into this mixture, add a few leaves and wrap it with banana leaves and steam. Before serving, people will add a scoop of coconut milk and a few slices of chili to make Amok steamed fish more fragrant. A fragrance mixed with coconut milk, chili, fish sauce, extremely attractive sugar smell makes you want to eat immediately. Peeling off the banana leaves emits a smoky and scent smell. Try a bite, anyone will be fascinated by both the taste and the taste. It is a little taste of fish, the aroma of banana leaves, the pulp of eggs and a little fat of coconut milk, the sweet sweetness of palm sugar is extremely strange. The golden color of turmeric and other cooking ingredients gives the Amok steamed fish a very beautiful color. This dish is better when eaten while still hot and must be eaten with glutinous rice and a glass of palm leaf wine that is really “extreme”. Amok steamed fish is a typical Cambodian dish not only appearing in daily meals but also in luxury restaurants. When enjoying this dish you must also slowly, slowly eat each piece so that the delicious flavors gradually dissolve in your mouth. That way, one can fully feel the quintessential, wonderful combination of two seemingly unrelated ingredients: fish and coconut. Photo: IT. Invite readers to watch the video “Fluttering the price of 1 million only a few dishes, not both rice and sticky rice”. Source: VTV TSTC.

Where far away, even Me in String also wished to have a hand in hand to “ Eat and die right away, but don’t bother to remember “However. But there is a very … strange fact that in Muong So, Lai Chau, people process finger leaves into many attractive dishes and even become specialties. Fingered leaves are specialties in the mountains of Muong So, Lai Chau? (Photo: Internet) According to the elders here, there are two types of toes: poisonous and non-toxic. Non-poisonous toes have been discovered for a long time and are cultivated in the garden by the people here to process into many attractive dishes. Therefore, hearing the name of the finger leaf is afraid of poisoning, but in fact, the finger leaf type used to process the dish is not poisonous, and becomes a specialty of the people of this region. In fact, the specialty of Muong So is a non-toxic finger leaf. (Photo: Internet) The discovery of this non-poisonous finger leaf is related to a Thai love story, passed down by the people. Due to the girl’s family forbidden, both of them decided to die with their fingers. But strangely enough, when chewing this leaf, they do not feel the poison but the sweet sweetness, strange acrid. Since then, the non-toxic finger leaf has become a green vegetable with many uses in cuisine. In order to distinguish the differences between these two cultivars, it is important to observe carefully because they have the same creeper stems. In terms of shape, the poisonous toes are elongated, lanceolate-shaped, while the non-toxic finger leaves are round, shorter and larger, as big as betel leaves. The characteristic feature is that the non-toxic finger leaves are round and short, the leaves are about the size of one hand. (Photo: Internet) The Muong So people take advantage of the non-toxic finger leaf to make many dishes in family meals. The most traditional style is boiled or cooked and enjoyed as a fresh, sweet vegetable. But the most attractive is stir-fry with garlic, a famous specialty used by people to entertain diners. The non-toxic finger leaves, after being washed, will be shredded and crushed. On a saucepan that is hot in oil, add the leaves and stir-fry with the garlic and taste the spices to taste. Sautéed finger-leaf plate with attractive aroma along with stimulating shine. The non-toxic finger leaves when stir-fry have an acrid taste, but the tip of the tongue is sweet and mildly fragrant. (Photo: Internet) It looks delicious, but many diners have to hesitate, afraid to pick up because they are still worried about the danger of this dish. However, when enjoying, you will be impressed with the unique, strange taste that is hard to describe. If you have the opportunity to visit the Northwest and plan to enjoy this specialties, you must be very careful, thanks to the experienced people who choose to buy vegetables and prepare them for you!

Vegetable soup with cassava and sour fish cooked with fish – a simple dish of the people of King Hung’s land. For many people, cassava is a rustic dish, not important to the form, not a delicacy, but this dish requires elaborate and thorough processing. That shows right from the selection stage of cassava vegetables. Not all cassava can be harvested with edible leaves. According to the experience of the Phu Tho people, only green leafy white cassava vegetables can process this attractive dish. If you choose the wrong type of bamboo-leaf cassava, the color of the leaves is purple, it is easy to get drunk because this is a poisonous cassava. Cassava must choose green leafy vegetables to correct standards. In the dish of sour cassava vegetable soup, it is necessary to choose the chubby young cassava buds with the smooth chalk layer on the top of the buds, after being washed, they need to be crushed to get all the plastic. The crumpling of cassava leaves is also an important step to bring out the flavor of the dish, the torturer must be skillful so that the cassava leaves are soft, the waves are even buds, not crumbled into segments. Fresh cassava vegetables must still have new buds to taste. The cassava resin is then thoroughly crumpled to remove the cassava resin. After the crushing step is the sour salt step. At this time, cassava leaves are mixed with a bit of salt to make the vegetables more flavorful and help cassava vegetables become more sour, can not be damaged or dizzy for a long time. Therefore, when adding salt, you must choose so that the vegetables are not too salty, not too light because they easily spoil the vegetables. After the salt has been mixed, bring it to a jar or jar, and let it sit for 4 to 5 days to ferment. The fermented cassava vegetables have an even yellow color, giving up an attractive aroma, leaving a simple taste that is unforgettable. Cassava vegetables 4-5 days after sour salt have a very fragrant smell. Vegetable and sour cassava soup cooked with fish has a very strange taste, more attractive than fish cooked in the lowlands. The dish of cassava and fish cooked on the wood stove is very rich: the smell of kitchen smoke, the smell of sour taste, the aroma of fish meat, … intertwined. This dish does not need to add any seasoning vegetables to eat is still very delicious. A bowl of sour cassava and fish soup does not need to be seasoned much, it is still very “rice”. Anyone who comes to Phu Tho must try this dish, otherwise the trip is considered incomplete. Cassava vegetable soup at first glance nothing flowery. However, when eating, diners will be conquered by the delicious and strange taste. It is also the simple taste of this midland dish.

The mudskipper makes a strong impression on the viewer because of its unusual shape. The fish is only as small as 2-3 fingers, the skin is rough, but with eyes as big as the head and a pair of hard, strong fins extending out like two paddles. Going to the mangrove forests in Nam Can, Ca Mau, visitors can see mudfish clinging to trees, swimming under water and “jogging” on the ground. The appearance of the mudfish on the outside is very ugly, but for the indigenous people, this is a food source that contributes to enriching daily meals and is also a specialty dish for far away guests when coming to the land. this. There are many dishes from mudfish such as pepper, deep-fried, sour soup with rice, … but the most delicious is still grilled mudfish with salt and chili. Because the mudskipper fish has a rich sweet taste, grilled on a charcoal stove is the best way to cook fish. Mudskipper fish brought back to wash the mud, salted and chili, and then baked on charcoal stove. Just a little, the aroma of fish spread mixed with the pungent scent of chili also makes diners be impressed by the rich flavor of this dish. Coming to Ca Mau, you should definitely not ignore the snapper fish with pepper – a very familiar dish to the people of Dat Mui region. The reason that sardines have peppercorns are favored by people and tourists because this dish has a salty, sweet and sweet taste, which is very suitable for use with white rice. Braised sardines with pepper to taste delicious must be stored in a clay pot. After seasoning fish will be cooked in a clay pot with coconut water and lard, let it simmer until the fish is dry and the fish is cooked. Regarding the land of Nam Can Ca Mau, asking for a hotpot of snapper, everyone knows because this dish is very famous here. The sweetness of the fish meat, in harmony with the sour taste of tamarind juice and the spicy taste of chili, has created a delicious mudfish hotpot that is ecstatic for many visitors. When using this dish, visitors should pay attention to only put each boiled fish in the hot pot so that the fish is ripe, not ripe. The mudfish hotpot is also served with water spinach, banana, tomatoes, herbs … and many other vegetables. In particular, this dish must be used with tamarind fish sauce and noodles. Besides, the mudskipper can also be dried. Dried mudskipper fish fried or grilled with tamarind fish sauce is great. Photo: Internet. Invite readers to watch the video “Specialties Super Horror Not Everyone Dare to Eat”. Source: Youtube.

Tuna eye is also considered an “exclusive” dish of Phu Yen that every visitor is looking forward to once. Phu Yen fishermen often catch tuna in January every year, of which April is the highest season. This time, the fishermen’s offshore fishing boats return to return carrying the freshest tuna series. Being a type of seafood with high nutritional value, tuna has become a nutritious food source and processed into a variety of dishes. In addition to the exported meat, the local people created the Chinese medicine stewed tuna eye. And gradually tuna eyes become familiar dishes and one of the famous specialties of Phu Yen land. In 2014, this dish was also voted by the Association of Records to be in the top 10 most famous seafood specialties of Vietnam. Despite its popularity, this specialty still makes many people “dreadful” and let go of the chopsticks before they can taste them with the taste. However, if you can afford to overcome the “fear”, this dish will become extremely attractive, interesting and easily “addictive”. In addition, the relatively high nutritional values ​​in the eyes of tuna fish, DHA and Omega 3, are considered extremely good for human brain development. A tuna has a size up to 40-60 kg / fish, that’s why the tuna’s eyes are very large, the size of a rice bowl or more. The eyes of the tuna are very bright and can be seen from a distance, so it is also likened to the “headlight” of the sea. After preliminary processing, the fisheye is stewed in a small earthen jar with some traditional herbs such as jujube, goji berries, etc., bringing a sweet and easy taste. Depending on the big or small tuna eyes, a jar can hold 1 or 2 eyes to serve diners. In addition, the tuna eyes are also put in a bowl with herbs, spices, garlic onion, chili … to heat up, make the dish more delicious and increase the flavor and taste less. It is known that each serving of tuna eyes with Chinese medicine costs about 40,000 VND. Coming to Phu Yen, it is not too difficult to find a unique tuna eye dish. Diners can enjoy it at luxury restaurants or in small street vendors. (According to GiadinhNet)

Ackee and salted fish are two dishes associated with Jamaican culture. According to the BBC, Usain Bolt, the fastest man in the world, usually eats this dish in the morning. However, many people wonder how the dish including the poisonous fruit of West Africa and the fish from the North Atlantic become the “wet country” in Jamaica? Photo: Melting Pot. Writer Brendan Sainsbury said this story is tied to the “triangle of the slave trade” between England, West Africa and the Caribbean colonies in the 18th and 19th centuries. Ackee looks like lychee, originating from Ghana. Salted fish comes from the windy waters of Northern Europe and Eastern Canada. Photo: Getty. Ackee is suitable for the tropical climate of Jamaica so it has developed strongly since then. Today, across the country you’ll find large, overgrown ackee trees. Photo: BBC. Meanwhile, salted fish (mainly cod) is preserved by salting because in mid-17th century, freezer appeared. It was transferred mainly from Nova Scotia (Canada) to the British Caribbean colonies (including Jamaica). Somehow, the perfect recipe for these two was born. Photo: Getty. Cuthbert Binns, the head chef of a long-established Jamaican restaurant, shares the recipe: “First, boil ackee and salted fish together for 20 minutes before draining, filter the fish bones. Sour, spring onion, chili in a separate pan. Add boiled ackee with salted fish and sprinkle with thyme, black pepper. Photo: WordPress. Despite having a showy green crust, ackee hides a terrifying toxin. This fruit is extremely toxic if eaten unripe. If you eat, you will vomit, or die (quite rarely). Before that, Time magazine once listed ackee on the list of the most dangerous foods in the world. Ackee trading and importing is controlled very carefully. In Haiti, many cases have been recorded death from eating unripe ackee fruit due to lack of food. Photo: Serious Eats. However, the Jamaican people did not heed these dangerous warnings. “We know when it is safe to pick ackee fruit. You can only pick it when the fruit is open naturally, with a clear look at the yellow inner skin. This fruit contains toxic gas and it will release itself at ripe” Jamaican resort owner Janet Crick told the BBC. Photo: Elle Adventures.

The Khanh Hoa regional specialty fair in 2021 opens on the afternoon of April 22. Specialties Fair in Khanh Hoa region in 2021 took place from April 22-25 at Children’s Park – Yen Phi Park (Xuong Huan Ward, Nha Trang City, Khanh Hoa Province). The fair had more than 80 stalls of production establishments and enterprises inside and outside Khanh Hoa province. Fair is a place to help exhibitors, promote and introduce specialty products, protect geographical indications, ensure food quality, hygiene and safety: processed seafood, agricultural products. processed products, beverages, spice products, fruits, confectionery, tea, coffee, handicrafts, gifts … Most of the products participating in the fair are OCOP products (program per commune. typical product), typical rural industrial products, local specialties … Residents and visitors shop at a stall at the fair. The units and products participating in the fair must have the OCOP product certificate / the typical rural industrial product certificate / the food safety eligibility certificate; Products must be announced, certified in accordance with food safety regulations … according to regulations and allowed to circulate in the market. Through the fair, businesses, organizations and individuals producing and trading have the opportunity to learn about the needs and introduce to consumers typical agricultural products of the locality and other provinces and cities in the market. to contribute to raising awareness of “Vietnamese people use Vietnamese goods”. It is known that this is the fair held annually by the Center for Industry Promotion and Trade Promotion of Khanh Hoa province to support the introduction and consumption of local specialty products to consumers and tourists. At the same time, creating destination and shopping for tourists when coming to Nha Trang – Khanh Hoa. This fair has main activities such as opening program, product introduction program, sales promotion, activities to connect supply and demand between production and business establishments with organizations and individuals. people have a need …

Ms. Thuy in Hoang Mai, Hanoi – a small trader selling ant eggs on her personal facebook-said: “Every day in addition to all kinds of worm cake, cassava cakes in the highlands, I also sell about 300 more interesting egg tarts. called as muffin cake. These are the cakes made by their parents and children in Cao Bang. Therefore, the cake is very delicious and typical of the Cao Bang people ”. This trader said that the ants egg cake is not available for sale all year round, although it is very expensive. Ant eggs are usually available in the 2-3 months of lunar month every year This special cake is considered the specialty of the Tay people in Cao Bang, Bac Kan. The main ingredient of the cake is the ant eggs. Because of this dependence on this special ingredient, it is only possible to make cakes from the beginning of April to the end of May of the solar calendar year, equivalent to from the end of February to the end of the third lunar month. This is the period of strongest growth of the forest black ants. Ms. Thuy revealed, as the name of the cake, the main ingredient to make the ant’s egg cake is the young egg of the ant. The cake is made of glutinous rice flour, filled with ant eggs, wrapped with young leaves of the fig tree. In addition to simple ingredients, the process of making ant eggs is not too fussy. Young ant eggs are the size of rice grains, milky white from the forest and will be washed, non-fragrant with dried onions. “Many families add some minced pork, crushed roasted peanuts and a few small palanquin leaves mixed with ant eggs and onions. But our family only filled ant eggs with palanquin leaves, did not mix with pork or other ingredients, ensuring delicious cake, traditional Cao Bang ant egg cake “, Ms. Thuy said. So the ant egg cake is only available for 1-2 months The cake crust is wrapped from glutinous rice flour that has been kneaded and thinned. Then, put that piece of glutinous rice powder into a fig leaf, sprinkle the filling on the cake dough, finally put the next piece of fig leaf on the surface of the cake. The cake is steamed for about 45 to 50 minutes in a water bath. When eating ant eggs, people peel the fig leaves (honey-leaf leaves) wrapped outside if the cake has 2 layers of leaves. If the cake has a layer of leaves, you can always eat this leaf. Buying cakes just need to preserve the refrigerator, when eating and steaming, there are instant cakes. “This type of cake can be eaten hot or cold depending on the taste because you can feel its own delicious taste every way. In addition to the soft taste of sticky rice, the soft taste of fig leaves, diners also feel the fatty taste of the cake made from ant eggs “, Thuy shared. The typical ethnic cake in Bac Kan and Cao Bang is being sold by Ms. Thuy for 60,000 VND / 5 cakes, 120,000 VND / 10 cakes. Packed with young fig leaves, when eaten can eat the whole leaf wrapped cake “Customers who order egg ants are mainly from the city because of their exotic and delicious cakes. If they eat less, they deposit 10 to try them. Eat more, they buy a few stakes to eat gradually. Sales but I still recommend, women who are allergic to pupae, bees should consider before eating this kind of cake ”, Ms. Thuy noted. As a person who has been to Bac Kan many times in May of solar calendar, Mrs. Thu Hoa in La Khe, Ha Dong, Hanoi many times has enjoyed this interesting ant egg cake. This year, because she could not go to Bac Kan, Hoa saw a small trader selling this kind of cake online immediately ordered 3 piles of cakes (10 each) to the whole restaurant. “I eat this kind of cake a lot so I know well, not all ant eggs are selected for baking. Bac Kan people only find big black ants to nest on branches and high cliffs because eggs are usually delicious and clean. Our whole family is addicted to eating this kind of cake, “said Hoa.

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

Vietnamese noodle soup into the South

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

Noodles sung.

Noodles sung

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

Nem holds Giao Thuy

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

In the water season, or when the flood overflows, even though the herbaceous plants have been drifted away, the industrious still cling, rising from the mud. In the past, gardening people pulled this tree to eat through hunger. Then so, the days passed gradually, industrious became the specialty vegetable dish of the people of the South, with high economic value. Currently, these vegetables bring to urban areas cost a few tens of thousands of dong to hundreds of thousands dong a kilogram and sometimes still “out of stock”.

Vegetable spinach.

Processing the industrious vegetables in the Mekong Delta style is very simple. Raw edible spinach is considered to be the best, retaining its nutrients when dotted with braised fish and braised fish juice. The crunchy, supple stalks combine with the richness of the dipping sauce to create a rustic but delicious dish! Or when there is no food at home, pick up a bunch of spinach, wash them, cut them into pieces, boil them with boiling water, pick them up with soybean sauce, soya sauce, and soy sauce all run out of the bottom of the pot of white rice. A little more picky can be salty. Salted and sour salted islet (for a few days), often served with main dishes such as braised meat, fried fish … Stir-fried island with shrimp, meat, heart is the favorite drink of gentlemen. .

Cu Neo also appears in hot pot dishes of the Southern people. Especially hot pot sauce, fish sauce warehouse, if there is a lack of industrious (or tai Tuong vegetables), even a multitude of other raw vegetables will feel lacking something. Not only hot pot sauce but also in the sour soup pot of Western people, industrious to help increase the taste, strange taste. Because in that fragile amaranth, there is a mild acrid taste, a light sweet taste and a salty taste of alluvial flavor.