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

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.

Illustration. The mudskipper is also called a tree climbing fish because they can stay on land for a long time with exceptional respiration.Additionally, the mudskipper is more special than other fish in that it can dive 5 to 5 depths. 10 minutes or so high up out of the water. Sometimes we climb up the tree, squeeze it on the mangrove trunk. The mudskipper often burrows into the soft, wetlands, close to the edge of the water at the highest tide. The mudskipper often enters the cave when the water flows and feeds when the water is high. The fish’s food consists of mussels, shrimps, shrimps and smaller fish. Although the mudfish has an ugly shape, the meat is extremely delicious, the meat is sweet and soft, has no fat, and is tough. The dishes can be processed from mud snapper such as braised mudfish with pepper, soya sauce, grilled sardines, mudfish salad with pliers leaves, and grilled mudfish with salt and chili. To process the food, the mudskipper must be raw, if dead, the meat will be broken and fishy. For grilled fish, let the whole fish marinate with spices or chili salt to soak and then grill on the charcoal stove. Grilled or blasted in the style of grilled snakehead fish. Grilled fish is baked evenly, only one glaze is the aroma of fish. Grilled fish dish with sour and spicy tamarind fish sauce, sweet and salty, is very attractive to eat while breathing. Or you can eat with vermicelli or rice paper rolls with raw vegetables, eat very fragrant. The mudskipper can also peel the skin of pepper. Season the fish with a little soy sauce, sliced ​​ginger, a little oil, add a few slices of bacon, season with special spices, and more pepper, put in a pot of soil and then simmer the pieces of fish that are both fragrant and delicious. If you want to add more flavor, you can eat with star fruit, cucumber, bean sprouts, fragrant … In addition, mudskippers are also dried by people Ca Mau, Bac Lieu, Can Gio … are places where mudfish live a lot. When traveling to these lands, in addition to visiting the beautiful nature, this is a specialty dish that you should taste, without any regrets! Fish have a funny shape.

Khan’s farm is located in Malihabad, a mango paradise in northern India with more than 10,000 hectares. Amir Khusro, the Indian-Persian poet, has called mango, native to India and tropical, subtropical climate, as “the most beautiful fruit of Hindus”. The cultivation of mangoes in India began many centuries ago during the Mughal Empire. This country is also the largest mango producer in the world, with more than 1,000 varieties and accounting for more than 40% of production. Mr. Khan and the mango season were good last year. The story of “mango trees 300 kinds of fruits” With the help of his son, Khan has grown mangos on 22 acres of farmland, a property cultivated by his grandfather since the 1900s. When Khan dropped out of high school and started his life, his family planted only a few local varieties, similar to nearby mango farms. Khan’s dream of grafting mangoes rekindled at the age of 15, when he saw a rose-hybrid tree in a friend’s garden. The flower tree had flowers of different colors that made him wonder if a single tree could produce such fruits. “Naturally I want to propagate the mango tree like what I saw on that rose bush,” he said. The 300-fruit mango tree is inspired by a hybrid rose bush. At the age of 17, Mr. Khan successfully grafted 7 varieties of mango into one tree. After the flood killed the tree, he determined to learn more about grafting in the family orchard. Over the years, Khan has been steadily improving his art of grafting. In 1987, he started grafting different varieties onto a 100-year-old mango tree. These mango varieties were collected by him from all over the country, including rare varieties. Mr. Khan said that the tree currently has more than 300 types of mangoes and he calls it Al Muquaraar. “Miracle Mango Tree” has a wide canopy, large enough to accommodate 15 people sitting under it. The branches are heavy with fruit with leaves of different colors such as gray green or olive green … The mango fruit on each branch also has its own shape: round or oval, some green, yellow, others have orange, pink and purple. The variety of each type is identified by a small label on the stalk: Dasheri mango from a nearby village, Himsagar from West Bengal, Langra from Bihar or prized Alphonso mango, sweet, saffron-colored mango in demand. high domestically and internationally. Mr. Khan’s three famous mango varieties are Tommy Atkins, Suvarnarekha, and Husn-e-Ara. “This miraculous mango tree is not just a tree, but an orchard, a universe,” said Khan. Free fruit donation, breed new breeds When asked how to protect trees from birds and insects, Mr. Khan said: “I don’t drive them away. The well-being of nature is for all to share.” During the harvest season, Khan and his son pack farm produce for sale and export. They give free fruit of “miracle tree” to visitors to the garden. “Like two kids from the same parents but different in looks and personality, mangoes sprouting from the same seed can also be completely different,” Khan said of each mango, as if it were kids. In addition to grafting, Mr. Khan also bred new varieties of mango, experimented with flavor and texture and gave them creative names. He named his new mango variety after Prime Minister Narendra Modi (Namo Aam) and Bollywood actor Aishwarya Rai. Khan said: “I created a mango after the famous cricketer Sachin Tendulkar. He called to thank him and expressed his happiness.” Most recently, he named two new mangoes “doctor aam” and “police aam” to thank the work of the rescue pioneers during the pandemic. Many famous people visited Mr. Khan’s farm. Mr. Khan won many awards, including the Padma Shri, one of India’s highest civilian awards, and recorded in the Limca record book. He visited Dubai and Iran to teach the art of grafting. In 1999, he created a mango tree with more than 54 varieties for the Mughal garden inside Rastrapathi Bhavan, the official residence of the President of India. “Mango grafting is just an art and has no commercial value,” said DK Sharma, vice president of the Mango Growers Association of India. Mr. Khan disagrees, saying that grafting is very common in commercial fruit and nut production. He considers it an art of practical value.