Update the latest live hog price today on 10/6/2021 Price of live pigs in the North today Live hog price today 10/6 in the Northern market recorded a slight decrease in some provinces in the region. Specifically, traders in Bac Giang province are now buying live pigs for 66,000 VND/kg, down 1,000 VND/kg compared to yesterday. After dropping 1,000 VND/kg, Thai Nguyen traded at 67,000 VND/kg, on par with Yen Bai, Ha Nam, Vinh Phuc and Tuyen Quang. Lao Cai province continues to keep the lowest level in the region at 65,000 VND/kg, while the highest threshold is 69,000 VND/kg, present in Hung Yen, Phu Tho and Hanoi. Thus, the price of live hog today 10/6/2021 in the North market fluctuates around 65,000 – 69,000 VND/kg. Price of live pigs in the Central region today Live hog price today 10/6 In the Central and Central Highlands, there were not many new changes during the day. Accordingly, a series of provinces including Nghe An, Ha Tinh, Quang Binh, Quang Ngai, Khanh Hoa and Lam Dong are currently trading at 68,000 VND/kg. Particularly, the two provinces of Binh Dinh and Dak Lak reduced by 1,000 VND/kg to 66,000 VND/kg and 67,000 VND/kg, respectively. Thus, the price of live pigs today June 10, 2021 in the Central region is buying around the 66,000-72,000 VND/kg mark. Price of live pigs in the South today In the southern provinces, live hog prices today 10/6 decreased by no more than 2,000 VND/kg. In which, Ho Chi Minh City decreased by 2,000 VND/kg to 67,000 VND/kg. In the same direction, there was also Dong Nai when buying live pigs at the price of 66,000 VND/kg, down 1,000 VND/kg. The provinces of Binh Duong, Tien Giang, Long An and Dong Thap maintained transaction prices in the range of 69,000 – 70,000 VND/kg, not recording any new changes compared to yesterday. Thus, the price of live pigs today June 10, 2021 in the whole South fluctuates around the threshold of 66,000 – 70,000 VND/kg.

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

Archaeologists survey Loong Cha cave, Chiem Hoa district. (Source: nhandan.vn) Over the past three decades, successive important archaeological discoveries have confirmed that Tuyen Quang is the land of survival of primitive people. According to Associate Professor-Dr. Trinh Nang Chung (Institute of Archeology, Vietnam Academy of Social Sciences), so far, nearly 30 stone age relics have been discovered in Tuyen Quang, along with thousands of objects. very precious thing. This is a block of historical documents in kind to help historians reconstruct the life and culture of Cistercian Tuyen Quang. The process of excavating relics and statistics, diverging based on relics shows that, typically in the late Paleolithic period, dating from about 20,000 years ago today at 2 monuments: Temple Thuong hill (District 1, district 1, Binh Duong province). Chiem Hoa) and Goc Heo relic (Ham Yen district). Archaeologists have discovered many labor tools of the ancients, mainly made of pebbles, hewn, on the steps of the Co River, Lo River, and Gam River. Associate Professor-Dr. Trinh Nang Chung emphasized, along the Lo and Gam rivers, traces of prehistoric people here are definitely still many. Primitive man always strengthen the community closely with bonds of affection and responsibility from generation to generation. The development of ancient inhabitants Tuyen Quang The ancient Vietnamese in particular and the ancient Vietnamese in general were always associated with building beautiful and great things in this homeland. From here the dawn of the nation’s history always opens up new horizons, more civilized and more brilliant. In the early Neolithic period, there is typically Phia Vai cave dating from about 10,000 years ago. The hewn tools in Phia Vai are made quite simply, bearing the traditional style of the late Paleolithic period – Son Vi type and technique. The above similarity is probably traditional, but obviously Phia Vai is not a Son Vi site. The discovery of traces of primitive times dating back 20,000 years ago marked the earliest human presence in Tuyen Quang as well as in Vietnam. It is the first pages of history that opened the way for the exploration and occupation of the lands our ancestors used to live today. On the other hand, the study of Tuyen Quang prehistory has contributed a lot to precious archeological documents and real artifacts in the study of the history of formation and development of the Vietnamese nation. Associate Professor-Dr. Nguyen Lan Cuong (Vietnam Archaeological Association) said that the earliest but most valuable relic is Phia Muon cave. This is an archaeological site in the land of Na La village, Son Phu commune, Na Hang district. Scientists have discovered cultural layers belonging to Hoa Binh culture, including finely crafted stone tools and burial tombs, dating from about 3,500-4,500 years ago. Discovered a unique set of remains in Southeast Asia According to Associate Professor-Dr. Nguyen Lan Cuong (Vietnam Archaeological Association), in 2005, for the first time, archaeologists discovered a human skeleton at Phia Vai cave. According to initial assessment, this is an intact buried remains, not a reburied skeleton, also a typical and unique set of remains in Southeast Asia. In 2006, archaeologists sawed off the top plaster sarcophagus to obtain this priceless 10,000-year-old semi-fossil skeleton. This set of remains is believed to be the remains of a woman who died in the supine position, with her knees bound, her arms stretched out. Although the skeleton has only the head intact with a high degree of fossilization, the body and hands, the shin bones are almost gone, but based on the position of the talus (a small bone connecting the ankle and heel) and The left heel bone is located close to the hip pelvis, experts conclude that this burial position is one of the familiar burial postures of cultural residents of Hoa Binh, Da But, Quynh Van… In particular, the mourning of putting sea snails in the eyes of the deceased has provided archaeologists with the evolutionary process of the human race. Besides, the skull shape of this remains is a round skull completely different from the long skull of Hoa Binh cultural residents. While the Phia Vai relic is dated to Hoa Binh culture, placing sea snails in the eyes of the dead also changes archaeologists’ opinion of the Phia Vai inhabitants compared to other ancient populations in the area. zoned by distinctive features. Associate Professor-Dr. Nguyen Lan Cuong emphasized, looking back at the ancient skulls belonging to Hoa Binh culture that have been studied such as the cashew roof, Nuoc rock roof (Thanh Hoa province), Can cave, Chim cave, and Muoi cave. Hoa Binh province) and Nguom rock roof (Thai Nguyen province), archaeologists have never encountered this case. Ancient skulls of similar age discovered in Southeast Asia also do not show how to place snails in eye sockets. It can be said that Phia Vai is an early Hoa Binh relic, however, the issue of dating Phia Vai cave site will continue to be considered. The semi-fossil animal remains found at Phia Vai show the history of humans at the transition from Canh Tan to Toan Tan in Vietnam. In addition, relics such as graves, stone relics … help us understand more about burial customs and spiritual life of prehistoric inhabitants. Associate Professor-Dr. Trinh Nang Chung said that this is also an extremely important finding in many aspects. In terms of paleontology, this is the first ancient human skeleton discovered in Tuyen Quang province. In terms of thinking and spirituality, it is possible that the people of the Hoa Binh culture period here had the idea that death means entering a “new life”, the Phia Vai woman also needs two eyes. The excavations and research works of archaeologists have returned to history many things that time has buried deep in the earth, all archaeological evidences have proven man himself in the conquest. thousands of changes of nature have sketched the first vestiges of his community.

Located on the edge of the city. Tuyen Quang, about half an hour’s drive from the city center, Su Anh cooperative is now replicating the tea variety originating from Taiwan, which is used to make oolong tea. This is a tea variety with high quality, mild aroma, and suitable for the province’s soil. According to Mr. Nguyen Cong Su, owner of the cooperative, the finished oolong tea has been deodorized. This is not suitable for the majority of Vietnamese consumers, who are familiar with the acrid taste of famous brands such as Tan Cuong and Thai Nguyen tea. To bring a high-end product closer to users, Su Anh cooperative has imported all tea varieties, which are used to produce oolong tea. However, in the processing stage, Mr. Su’s cooperative kept the same method as that of traditional tea so as not to lose the tannin – the factor that causes the characteristic acrid taste. The entire tea production process is invested with modern equipment by Su Anh cooperative. In particular, this machine to kill yeast and flavor tea was purchased by the cooperative for about 100 million VND. The use of the machine is to keep the yeast killing process at a stable temperature, avoiding the phenomenon of over or under fire compared to traditional wood burning. Besides technology, input factors are also particularly interested in Su Anh cooperative. According to Mr. Su, before harvesting, he often tells workers to wait for a few days of strong sunlight to prevent the tea from being pale. After being picked, tea must be brought to the factory within a few hours, so that the tea leaves are not crushed or crushed. Ngoc Thuy tea products of the cooperative are completely hand-picked, following the “one shrimp two leaves” standard. This is the top, freshest and youngest part of the tea plant. To ensure quality, Su Anh cooperative has opened many workshops, close to the raw material area, to ensure the processing progress. Compared to oolong tea originating from China, Ngoc Thuy tea of ​​Su Anh cooperative is more accessible in price. In particular, the tea still retains the characteristic acrid taste according to the taste of Vietnamese people. The product has achieved 4-star OCOP certificate of Tuyen Quang province.

Tea trees grow naturally or are widely grown by farmers in places with an average altitude of 800-1,000 m above sea level, with a cool climate all year round, with an average annual humidity of 85%. Products when processed are black, greenish, grayish silver; When brewed, the tea has a bright green color, a mild acrid taste, and a clear sweet aftertaste when drinking. Na Hang is characterized by a mountainous district of Tuyen Quang province, the terrain is strongly dissected with many craggy high mountains and many valleys. Shan Tuyet tea growing communes are located at high altitude, in which, Hong Thai commune has the highest point above 1,200 m, so the content of tannin and soluble substances in Shan Tuyet Na Hang tea is high. Due to its high altitude, Na Hang district has a cool climate all year round, with an average annual humidity of 85%, a large temperature range of day and night (from 10-15 degrees Celsius). This difference is one of the favorable conditions for Shan Tuyet tea plants to metabolize and accumulate nutrients to create their own flavor. People in Khau Trang village, Hong Thai commune (Na Hang) harvest Shan Tuyet tea. Photo: Tuyen Quang Provincial Investment Promotion Center tỉnh The characteristics of Shan Tuyet Na Hang tea are not only due to the impact of topographical altitude and climate, but also due to the specific soil characteristics and production methods in the locality. Specifically, Shan Tuyet tea varieties put into cultivation in the geographical area are tea plants selected by competent authorities from the top varieties. Soil grown in Na Hang district has lower content of macronutrients and intermediates than soil in Yen Son district, the same province of Tuyen Quang. The content of macronutrients and intermediates in tea soil is low partly because the climate is cool all year round, so the weathering process of the soil is slowed down and partly because people only use organic fertilizers, not chemical fertilizers. The low nutrient and medium content in the soil, the plants absorb less and this is one of the reasons for not increasing the ash content in Shan Tuyet Na Hang tea (the lower the ash, the better the tea). The geographical area for Shan Tuyet tea includes the communes: Sinh Long, Thuong Giap, Thuong Nong, Hong Thai, Khau Tinh, Son Phu in Na Hang district. A geographical indication is a sign that refers to a product originating in a particular region, locality, territory or country. It can be words, names, signs, symbols, images used to indicate that the product originates in a country, territory or locality that is characterized by quality, reputation. , the reputation or other characteristics of this good are due primarily to its geographical origin. Through a geographical indication, it is possible to identify a particular geographical area associated with the quality, reputation and unique characteristics of the product that are available only in that place. Geographical indication protection brings many benefits, from economic development, promoting products of a region to protecting the interests of consumers.

In terms of resources for tourism development, the 6 provinces of Viet Bac including Cao Bang, Bac Kan, Lang Son, Thai Nguyen, Tuyen Quang and Ha Giang are not inferior to any region. In nature, Viet Bac is blessed with many beautiful and majestic landscapes such as Cao Bang Non-water Geopark, Dong Van Rock Plateau (Ha Giang), Ba Be Lake (Bac Kan), Mau Son Mountain. (Lang Son), Nui Coc Lake (Thai Nguyen), Na Hang Lake (Tuyen Quang). Tourists go kayaking on Ba Be Lake, Bac Kan There is an important system of historical and cultural relics in the tourist areas of Dinh Hoa (Thai Nguyen), Tan Trao (Tuyen Quang), Cho Don (Bac Kan), Pac Bo (Cao Bang) … These are also The land bearing the distinctive cultural identity of the ethnic minorities of Tay, Nung, Mong, Dao, Cao Lan, San Diu, Lo Lo … is reflected through customs, customs, folk rituals, and folklore. ca, folk dance, special traditional festivals such as the Tày people’s cages festival, the Ceremony of the Dao ethnic group, the fire dance festival of the Pa Then ethnic group … However, it seems that there are many options that make Vietnamese Bac tourism lack of highlights, lack of effective linkages and duplicate products. At the seminar “Tourism Development Cooperation in 6 Vietnam Bac Provinces”, Mr. Ha Van Sieu – Deputy Director of the Vietnam National Administration of Tourism said that despite many efforts, Vietnam North tourism has not met expectations. of the people doing the tourism here; products and services have not awakened the needs of tourists. Ms. Nguyen Thi Mai – Director of Thai Nguyen Department of Culture, Sports and Tourism speaking at the seminar “Cooperation in tourism development in the six provinces of Viet Bac” Ms. Nguyen Thi Mai – Director of Thai Nguyen Department of Culture, Sports and Tourism said that, along with the diversity of cultural values ​​and tourism resources, the North Vietnam region now basically meets the requirements of facilities, rich in different types of tourism products. However, the linkage of tourism development in the North of Vietnam is only in the form of exchanging experiences, mainly organizing events, not really effective for businesses. , has not contributed much to local economic development. According to Mr. Nguyen Tuan Linh – Vice Chairman of the Tourism Association of Bac Kan province, the link between the Viet Bac provinces has existed but the products are duplicated, there has not been research deepening to create unique tourism products. , peculiarity. Without a specific product, without large-scale tourism infrastructure, it is difficult to keep guests staying longer, spending more but often passing quickly. Units and enterprises of Viet Bac provinces signed cooperation agreements to promote tourism activities in the coming time. Need to find a common voice The majority of experts and businesses at the seminar “Tourism Development Cooperation in 6 Viet Bac Provinces” said that linking and creating a common product is the “key” for Viet Bac tourism to have breakthroughs. next time. Regarding the type of tourism, Mr. Ha Van Sieu – Deputy Director of the General Department of Tourism said that with the North Vietnamese provinces, the cultural factor will be a sustainable, distinctive product with long-term value. Mr. Vu The Binh – Vice Chairman of Vietnam Tourism Association said that tourism to experience Vietnamese Bac culture is the highlight to conquer visitors, because some natural products are easily duplicated with other places. It is necessary to take advantage of the existing strengths and create simple, easy-to-walk and convenient products for visitors. The sanctuary of Thai Hai ecological stilt village village is a unique destination in Thai Nguyen. Source: Thai Hai Village Mr. Pham Van Bay, Deputy Director of Hanoi Branch – Vietravel Company, said that the 6 provinces of Viet Bac need to connect more closely and find “a common voice” about the product to promote and promote: ” Destinations in the North of Vietnam were relatively familiar to visitors in the North, but not many in the Central and the South. To exploit this potential market, from 6 tourism brochures of 6 provinces today, the provinces of Vietnam should gather to draw into 1 book and introduce specific products including tours, tourist destinations. , prestigious hotels, restaurants … From there, travel companies can build services to provide tourists ”. Regarding tourism promotion, Mr. Vu The Binh said that when promoting in new markets, the association and coordination always bring good efficiency, cost saving and right target. Instead of just organizing rotational activities in 6 provinces, there are tourist days and weekdays in Viet Bac in major tourist centers of the country, especially in the South. Mr. Pham Van Bay suggested that the Viet Bac provinces build products and promote tourism in different stages of the year, for example tourism according to the flower season, summer, promoting cultural and historical attractions. At the end of the year, it will attract MICE delegations. For many years, the tourism industry of Viet Bac provinces has maintained the tourism program “Through the regions of the Viet Bac heritage”. This is an important mechanism of association and cooperation, contributing to strengthening the exchange and learning experiences between provinces, serving as a bridge to help businesses expand links and cooperate to develop tourism in Vietnam. with the whole country. Delegates visited the photo exhibition “Cultural tourism, history and ecology of the North Vietnam” in the framework of the program “Through the regions of the Viet Bac heritage” in 2021 in Thai Nguyen. Particularly for Thai Nguyen province, the program “Crossing the Heritage regions of the North Vietnam” in 2021 is also an opportunity for the locality to review routes, tourist attractions and connect to develop products, attracting tourists. At this point, Thai Nguyen will introduce two typical tourism products, including cultural and historical tours, back to the source (National Historical Relic Company 915, Team 91 Bac Thai; Diem Temple Relic; Diem Special National Historical Site ATK Dinh Hoa Thai Nguyen) and cultural, ecological and resort tour (Museum of Vietnamese Ethnic Culture, experience Tay ethnic culture in Thai Hai village, explore tea culture in Tan Cuong tea area) ./.

In some localities, the price of live pigs has reached 78,000 VND / kg In the Central region, the Central Highlands, the live hog price today decreased in some localities and fluctuated between 70,000 and 74,000 VND / kg. Accordingly, the two provinces of Quang Tri and Binh Dinh both reduced VND 2,000 / kg, currently trading at 71,000 VND / kg. Similarly, after losing VND 2,000 / kg, Thua Thien Hue province recorded the lowest level in the region of VND 70,000 / kg. This is also the lowest price in the country. In the South, the live hog price today increased – decreased in contrast in some provinces and fluctuated in the range of 72,000 – 74,000 VND / kg. Specifically, Kien Giang province increased by 1,000 VND / kg, currently purchasing at 74,000 VND / kg. In the opposite direction, after losing 1,000-2,000 VND / kg, the two provinces of Bac Lieu and Tra Vinh respectively traded at 73,000 VND / kg and 74,000 VND / kg. The rest of the provinces and cities in the region did not see any change in prices compared to yesterday.

It was Cooc Mò, a strange sounding name. The cakes are lovely, fancy but hidden deep inside are the quintessence of traditional culinary culture of a part of ethnic minorities in the northern mountainous region – the Tay, Nung … Sticking with the childhood of many children here, and then enduring until today. The small and pretty cakes are very popular with the kids Coming to Chiem Hoa, Tuyen Quang, the people here are no stranger to this cake. According to the people here, Cooc Mo in Tay language means cow horn (Cooc is horn, Mo is cow) is simply a cake with a spike like a cow’s horn. Simple as that, but once you try it, you will definitely remember forever by the rich and fragrant flavor of sticky rice and green beans or red peanuts. To get the fragrant and fragrant cakes is a whole process of wrapping people. From the process of selecting rice, choosing the seeds and leaves to wrap the cake to the way of arranging the leaves and tying the cake. Cooc Co cake is wrapped in dong or banana leaf. The people here choose green leaves that are not torn or damaged. Leaves are taken and washed, drained. Next is the process that requires the baker’s meticulousness that is splitting and making wrapping wire. The cake package is split from a Giang or Mo tree. These plants are soft, chewy and unbroken. The satisfactory grade is to be evenly small and soft so that the leaves do not tear when the package is cut. But today many people replace the split cloth with ropes for more convenience. Rice to make cakes must be fragrant glutinous glutinous rice, the seeds are milky and round. When ripe, there is a certain plasticity that is neither too sticky nor dry. After careful selection, the sticky rice is rinsed with water several times until the water is clear. Continue soaking the rice for many hours until the rice is soft. Rice meets standards, when lightly squeezed, the rice kernels will break apart. At that time, the baker will pick up the rice to drain it, then mix it with crushed green beans (or red peanuts) and add a little salt to taste. Wanting to make lovely and delicious cakes, in addition to choosing ingredients, also requires the ingenuity and meticulousness of the mothers in wrapping the cake. The process of wrapping the cake not only determines the aesthetics of the cake, but the way of wrapping it also affects the “deliciousness” of this cake. The green leaves are rolled up like a funnel, then pour the mixed rice and beans inside, gently pat the outside to let the rice down evenly or use a small chopstick to compress the rice, then fold the edge of the leaves and use plain Interlink. The hands deftly fold the leaves like artisans perfecting their artworks. Only when witnessing with their own eyes, people can see admiration for human creativity and even more delight in their hand movements. The leaves are folded into a funnel shape, and the baker will slowly pour the rice and pat it until the rice is tight enough The quality of the wrapped cake is when there are neat corners, the leaves are wrapped tightly and tied tightly enough. Ms. Ma Thi Dung, a Tay ethnic minority in Ban Rua, Chiem Hoa, Tuyen Quang shared: “The way of wrapping this cake is quite special, and not everyone can pack it well, must be skillful people. For those who are new to wrapping, they may have to fumble about a dozen cakes before they can wrap them up. According to her, the experience of making Cooc Mo cake is that when tying the cake, it should not be tied too tightly, it will make the leaves tear, the rice grain cannot bloom, it is easy to be embarrassed and not flexible. If forced loosely, the cake is absorbed much water, it is easy to be sticky and not delicious. After wrapping, the cake is soaked in cold water until the water surface does not appear, then the cake has absorbed enough water, so it will cook quickly and evenly. After finishing wrapping, the cake will be threaded into pairs or small bunches, put in a pot to boil for about two hours and the cake is cooked. Cooc Mo cake, when ripe, has the light green color of the banana leaves, the soft taste, the pure aroma of the high mountain fields. Finished wrapping, filled with water and boiled for about 2 hours Although the cake does not have a filling, the more you chew it, the more you can feel the aroma, fat, and flexibility hidden in each sticky grain. Depending on the taste of each person, the cake can be dipped with sesame salt or the sweet lover can eat the Cooc Mo cake with honey or the diameter is also very delicious. The cake comes with different kinds of dipping food depending on the preferences of each person The current Cooc Mo in Tuyen Quang has become an indispensable cake in the people’s life not only for children but also for adults. “In the past, on the occasion of the full moon festival in March, July, people used to pack this cake, nowadays, the family often packs Cooc Mo cake on a regular basis. Everyone likes to eat, so almost every house knows the package now. ” – Ms. Dung happily shared. Cooc Mo today is not only a folk food but has become a beautiful memory growing up with many childhoods. In the children’s memories here, cake is an invaluable gift that mothers often bring when shopping. This is a food used to celebrate the new rice, rewarding children in the area when obeying. During the day of the cradle, the Tay and Nung also use this specialty with the meaning of wishing the baby to grow up and be healthy. Not only famous in Tuyen Quang but in other localities such as Bac Kan, Lang Son, Thai Nguyen, Quang Ninh, … this cake is very “loved” by all diners. Although each region will have changes in taste, but Cooc Mo cake represents the culinary quintessence of Tay and Nung people all over the country. Enjoy the piece of cake, all of the local wind blends together to create a rustic, close flavor with a very distinctive mark of the mountainous people. Each childhood memory rushed back into the hearts of every child, especially with the expatriate children. Come to think of it, I feel “crave” to enjoy this wonderful cake.

According to the experience of ethnic minorities in Tuyen Quang, not all species of ants can take fresh eggs for processing. The kind of ants that take fresh eggs must be nursery ants or brown ants for the eggs to be fragrant and ripe. Particularly, the black ant nests have a bad smell and do not eat. Fresh ant eggs were once marketed as a health remedy. After taking ant eggs from the forest, the eggs will be brought to the sieve and cleaned, removing impurities, leaves and ants mixed in it. After this stage, the new plump egg seeds are packed, sold or processed into many unique and delicious dishes. Ms. Tran Thu Hang, 37 years old in Thuy Khue, Tay Ho (Hanoi), said that she is currently in the ant eggs season, so she actively collects fresh ant eggs from Na Hang (Tuyen Quang) people to Hanoi to sell to customers. gourmet. “These fresh batches of ants were shipped directly to Hanoi. Every day we only get a limited amount, about 15-20 kg of ant eggs. Because the quantity is too small, we have to immediately pay the bill to the customer who arrives there. Customers ordered a lot but did not have enough fresh ant eggs to pay ”. According to Ms. Hang, fresh ant eggs can be processed into many delicious and nutritious dishes such as ant egg rolls, fried ant eggs, ant egg cakes and especially ant egg sticky rice. “Customers who buy fresh ant eggs can be used to make sticky rice, make cakes, wrap leaves to eat like salad, cook porridge, eat with rice cakes, mix eggs or minced meat to fry, … In general, in many Ant eggs sticky rice dish and ant egg cake are the most popular. Or someone soaked in wine with ant eggs ”, Ms. Hang asserted. There are many dishes made from ant eggs Some localities like Tuyen Quang, Bac Kan, and Cao Bang people make ants egg cakes Or fried egg rolls with ants Ant eggs are packed into bags Fresh forest ant eggs are quite expensive, many people buy frozen food gradually. She added, buying fresh ant eggs, customers can freeze and use gradually over a few months. Currently, the price of a kilogram of fresh ant eggs is 220,000 VND. Meanwhile, 2-3 years ago, this price was twice as expensive, about 450.00 VND / kg. This is because this year, due to the impact of the Covid-19 epidemic, the demand for fresh ant eggs has decreased significantly, and ant eggs are in good condition ”. Herbalist Vu Quoc Trung (Member of the Vietnamese Traditional Medicine Association) said that fresh ant eggs are collected from ant nests in the forest, so they are rich in protein, nutritious and help improve health. However, because they are rich in protein, they can easily cause allergies to people who eat. Not to mention, ants often live in humid places in the forest, so they can contain many parasites and bacteria that pose a high risk of poisoning when eaten. This physician recommended, people should not eat out of curiosity and curiosity. Especially those with a history of allergies to insects. In particular, ants should not be eaten when they are not cleaned carefully.

CDC Can Tho receives vaccines. Photo: VNA broadcast Accordingly, the vaccine has been safely transported by the Pasteur Institute of Ho Chi Minh City to the Center for Disease Control in Can Tho City. Immediately after receipt, all of these vaccines were stored in cold storage by the unit and stored in accordance with regulations, as well as recommendations of the manufacturer. The system of cold chain for storing vaccines of the Center for Disease Control in Can Tho city today, including: refrigerators, specialized cold boxes, vaccine thermos bottles, automatic temperature monitoring devices … meet the standards. about vaccine preservation. Recently, the unit also received 4 additional dedicated vaccine storage cabinets TCW 4000 AC, each with a storage capacity of about 60,000 doses of AstraZeneca vaccine. The room COVID-19 AstraZeneca vaccine was researched and developed by Oxford University and the World Health Organization through approval for emergency vaccines on February 15. Updated to March 8, the vaccine has been used in 98 countries around the world. In Vietnam, the COVID-19 AstraZeneca vaccine has been conditionally approved by the Ministry of Health as a vaccine for urgent needs in the prevention and control of COVID-19 in Decision No. 983 / QD-BYT dated 1/2/2021. CDC Can Tho receives vaccines. Photo: VNA broadcast AstraZeneca vaccine is bottled in 10 doses / vial, 100 vials / box, stored at 2-8 degrees Celsius and not frozen. This vaccine is indicated for vaccination against people 18 years of age and older; Intramuscular injection, dose of 0.5ml. 2 doses of 2 doses are recommended, each 12 weeks apart. In 2 days, April 19-20, at the Center for Disease Control in Can Tho City (CDC Can Tho), the competent forces will pre-inject some people with the participation in monitoring and sharing experiences. of the Pasteur Institute of Ho Chi Minh City. On the basis of learning from experience, the forces will deploy simultaneous injections at fixed injection points in the city on April 22-24, including: 7 hospitals, City Center for Disease Control Can Tho and 9 district health centers. Priority subjects who have not yet been vaccinated will receive additional injections from April 27-29. The Center for Disease Control in Can Tho city notes that vaccinated people strictly follow the instructions of the Ministry of Health to ensure safety in vaccination against COVID-19. CDC Can Tho receives vaccines. Photo: VNA broadcast * Tuyen Quang province has received 4,500 doses of AstraZeneca vaccine for COVID-19 room from the National Institute of Hygiene and Epidemiology. These vaccines were transferred to the Center for Disease Control of Tuyen Quang province and stored in a cold chain system, at a temperature of 2-8 degrees Celsius. It is expected that all 4,500 doses of vaccine will be given priority to vaccinate phase 1 for free for those who are frontline anti-epidemic forces: People working in health facilities; people involved in epidemic prevention; army and police force. Mr. La Dang Re, Deputy Director of the Department of Health of Tuyen Quang province, said that the Department organized a training course for medical units in the province on COVID-19 vaccination; plan to organize 2 injections. In particular, the first phase injected about 1,000 doses at 3 points, which are Tuyen Quang Provincial General Hospital, Provincial Public Security Hospital and Phuong Bac Hospital. In order to prepare well for the vaccination work in the area, the provincial health sector has prepared manpower and equipment, ensuring that all injection sites are strictly arranged according to one-way regulations. Those who are vaccinated will be screened before first vaccination, monitored 30 minutes after injection, followed by 7 days to ensure safety. The Department of Health of Tuyen Quang province has directed the units to urgently make a list of priority subjects; organizing training courses, guiding the reception, use, preservation of COVID-19 vaccines and monitoring of post-injection adverse events; prepare sufficient human resources and equipment to meet the situations before deploying vaccination. From April 19, the functional forces will deploy vaccination in Tuyen Quang city; early May 2021 will be vaccinated in the districts of the province.

About a month earlier, while working in the field, Mr. S. washed his face and drank from the stream near his house. After a while, he found that he was coughing, spitting blood and having difficulty breathing, so he went to Ham Yen hospital for medical examination, then he was transferred to the General Hospital of Tuyen Quang province.

As the person directly endoscopically picking up the leeches for the patient, MSc.BS. Vu Dang Khoa, Head of Department of Ear, Nose and Throat, said that Mr. S. was under general anesthesia, then performed a tracheostomy, anesthesia for resuscitation. When the laparoscopy revealed that the larynx showed a foreign body under the hypopharynx, the upper part of the trachea, the doctors carried out the removal of the foreign body as a stream leech.

According to Dr. Khoa, leeches are living things that can move from the nose, mouth to the larynx – the patient’s trachea becomes a foreign object. Leeches live in the airways of the patient for a long time, can move up the larynx or down the bronchial gas, causing symptoms of coughing attacks, hoarseness, spitting up blood, difficulty breathing. At the location where the animal sucks, causing prolonged bleeding, difficult blood clotting is life-threatening.

Although it has been warned much, but leeches and parasitic squeezing still occur continuously. The reason is due to the habit of using water in streams and streams when going to the forest.

Scary is when the leeches, the new squeezed into the body through the water into the nose, throat, the small size, but after they suck blood and grow very quickly in a short time.

Symptoms of bleeding are detected in the form of hemoptysis, vomiting of blood, hematuria. The blood-absorbing leeches have symptoms such as increased pressure, discomfort, pain, nerve stimulation originating from the parasitic location, dysfunction of parasitic leeches, superinfection of bacteria causing inflammation in the area. leeches absorb blood, causing an abscess under the mucosa.

If the bleeding persists, the patient will experience anemia. If not examined and handled in time, leeches are getting bigger and bigger, causing obstruction of the trachea, respiratory failure … for a long time, it can lead to death.

According to experts, when leeches penetrate the natural cavities of the body, you should rinse your mouth with high concentration of salt water or inhale substances that have a spicy, pungent odor.

If the leeches are in a shallow area, the doctor may use a scope to remove them; If sticking deeply, it is necessary to anesthetize and use specialized equipment; If it is too deep, they must be operated on to remove leeches. If the leech enters the genital tract, soaking or injecting it with concentrated salt water can also cause the leech to die, or the leech to come out on its own.

Minh Hoa (th)