Illustration Green bananas are peeled by my mother, cut into bite-sized pieces, all of them. The bacon is just cut into pieces and marinated with some main noodles, spices, chopped dried onions. The bean covers are cut into square pieces, fried until golden brown. In the past, to cook banana pea snails, people often used toasted golden roasted turmeric soaked apricot beans. When eating, the piece of beans still has a slight smell of coal smoke, so it has a very unique flavor. But now, the baked beans in the market have gradually disappeared. The pot of broth is boiled from the bones of the pipe that has boiled on the stove. Green onions, perilla, guise leaves, and the smell of Chinese boats I have also washed and chopped. When the ingredients were almost ready, my mother told me to wash the snails and put them in a pot of boiling water with a little salt. When the snails are cooked, the mother quickly pours them into the basket and then drains cold water. Snail juice is gently decanted into a bowl after settling. My two brothers huddled together to help my mother. In just a moment, the snail meat was cooked in a bowl and my mother told me to wash it again with water mixed with diluted vinegar and then marinate with some main noodles, delicious fish sauce, turmeric powder, and cooking oil. Put the pot on the stove, my mother fried the dried onions very fragrant and then put the snails into the stir-fry. With snails, she only lightly sautéed them and when she came out, she didn’t forget to pick up a bit of shrimp paste to enhance the taste. Remove the snails into the bowl, my mother continued to stir-fry the pork belly with only a little bit of fire, then put the bananas in and stir-fry together to really absorb the salt and fish sauce. At this time, my mother put a plate of golden fried beans and sautéed them with bananas and meat, then poured the broth into the pot, simmering. There are many ways to prepare the broth for the banana bean vermicelli, but my mother often chooses to “fight” together the simmered bone broth and boiled snail water in the pot after stirring the other ingredients. Add a bowl of natural or batch vinegar to the pot of broth to get a mild sour taste and then simmer. When the banana is ripe, we will have a thick pot of banana bean broth, all the ingredients blend together with a harmonious taste. The pot of bananas and beans is boiling and fragrant in the kitchen. I divide the vermicelli into each bowl, put the fried snails on top with green onions and herbs so that my mother can fill the broth with bananas, beans, and meat on top. The bowl of white vermicelli is mixed with a thick broth with pieces of banana, fresh yellow beans with a little green onion on top, which is eye-catching. The banana bean snail noodle dish is finished, the whole family gathers together to enjoy. Everyone scoffed with the fatty leopard flavor of meat, the flesh of bananas, the crunchy sweetness of snails, the mild sourness of the broth served with raw vegetables, adding a bit of hot chili pepper to the tip of the tongue. Raw vegetables served with this vermicelli dish cannot lack lettuce, coriander, herbs, perilla, a little banana flower and thinly sliced ​​banana stem. Later, I had the opportunity to go to many places, enjoy some other local dishes. But… for some reason, I always remember the taste of my mother’s idyllic banana bean noodle soup cooked in the small kitchen, remembering the moments spent with my parents and brother in the old days.

In Hanoi, there are two types of vermicelli: hot and cold. If in hot vermicelli while eating and sweating, the steamed vermicelli inhaled because of the spicy. Bun snail cold in alleys, small alley seems to be deeply imprinted on the subconscious of the old Hanoians. Just like the name suggests, cold vermicelli is made of cool ingredients. Vermicelli is cold, snails are cooled, the sauce is cold and the broth is also cold. Actually, these ingredients are made from boiling water, but the style here is to let it cool. Cold noodles are often sold in O Quan Chuong, Nguyen Truong To Street, Hang Chieu Street and Nguyen Cao Street … in big restaurants. Although cold noodle is popular, but the selection of ingredients and processing are extremely sophisticated. Vermicelli is a type of vermicelli used for cold eating, similar to banh ask of the Southerners. A snail must be a type that eats slit algae, as it is both crunchy and fatty. Nowadays, people can replace snails, sliced ​​snails, rice snails, bitter snails … for processing but must be fresh. Soak the snail in water to wash the rice for a few hours to let the dirt come out. The main spice of this folk dish is vinegar suddenly, so vinegar is also particularly interested, when it can only be vinegar, suddenly filtered out of sticky rice wine from Van village (Viet Yen district, Bac Giang province). . Snails will be steamed by water by vinegar to remove the fishy smell, keep the crispy taste and not lose the greasy taste of the snail. The broth is clean water for snail boil, just spice, scoop some onions to make it aroma and have a little curry powder to create a pink or yellow color. Snail broth is cool but not fishy, ​​no sugar or seasoning, but still sweet. Cold noodle vermicelli must be eaten with leaf vermicelli, because it is the vermicelli that brings a cool and fragrant flavor to this dish. Boiled snails are available in the burden, when customers use them, the seller will put them in a bowl, scoop some snail soup from a ceramic jar, accompanied by a plate of vermicelli leaves (lined with banana leaves) and a little freshly ground chili. tear. In particular, this dish should not use herbs. The sharp aroma of the herbs will drown the mild aroma of the vinegar, and the dish will no longer taste strong. The seller only gives a plate of vegetables like the core of a thinly sliced ​​banana tree and vegetables, that’s enough. This rustic dish not only has attractive colors, but also has a delicious taste. It is difficult to explain why this dish has always been popular with many people from past to present. Photo: IT. Invite readers to watch the video “Smoked land – A strange dish of Vinh Phuc people”. Source: VTV3.

The scent of luosifen almost resembles a durian, so strong it can smell over the entire restaurant and the surrounding streets. It is this special taste that has made the Chinese online community fiercely divided. “It’s rotten but it tastes great. The more you eat the more you get addicted,” commented one person. The rotten snail noodle dish is increasingly popular in China despite conflicting comments. Photo: Handout. Another wrote: “I am a loyal fan of luosifen. I often tell my friends who dare not try this dish: ‘How do you know how it tastes if you don’t try it?'”. However, the number of people who hate luosifen is as much as the number of people who love this dish. “It smells terrible. When you eat, the smell will make you lose your appetite, ”wrote one on WeChat. “When I eat luosifen at home, everyone in the family stays away from me,” wrote another. “They told me to take the bowl and go out to eat. They dare not even touch the bowls and pots used to cook my vermicelli.” Sometimes the controversy was so great that the police had to get into it. In November 2019, a Chinese student in Italy was fined $ 48 for cooking luosifen at home after his neighbor called the police for smelling a biological weapon, B eijing Evening News reporting. Luosifen consists of many ingredients, in which bamboo shoots and snails are said to create the distinctive flavor of the dish. Photo: CNN. Luosifen consists of noodles, broth stewed from river snails, pork or beef bones, pickled bamboo shoots. Additional ingredients can include peanuts, fried beans, black mushrooms, dried radish. The strong odor comes from bamboo shoots that have been fermented according to a secret recipe. Bamboo shoot is considered as the soul of luosifen because it is the amino acid from the fermentation process that helps the dish taste fresh, delicious and addictive. Ten years ago, luosifen was not known by many people and was limited to the Liuzhou region. However, now this dish is becoming very popular among young Chinese. In 2014, the pre-packaged luosifen was produced for the first time. Last year, sales of packaged luosifen made by factories in Liuzhou reached 11 billion yuan ($ 1.7 billion), CCTV reporting. During the Singles Day 2020 shopping festival, this vermicelli is one of the 20 best-selling products on the online shopping platform Taobao.

In the early twentieth century when flour appeared in Vietnam, Hanoi housewives created shrimp cakes. It is a harmonious combination between Vietnamese cuisine, which is eaten with many vegetables and Western cuisine with lots of fat. Initially, shrimp cakes were just a popular dish during the subsidy period. Later, Ho Tay Food Company raised the level of shrimp cakes to become a specialty, a gift of Hanoi. Ho Tay Shrimp Cake uses the West Lake shrimp, like small shrimp, but firm meat, soft shell and very sweet. Along with that is a little sweet potato from the Red River field, sliced, creating a ruffled crust, but eaten crunchy and mildly fragrant. At that time, about 40 years ago, there were rarely any restaurants that met the two criteria of spaciousness and beautiful space. Ho Tay shrimp cake restaurant becomes the ideal party place for student groups and couples dating. A serving of shrimp cake 5, each 3 moat, served with beer 3 moat a cup. It is not cheap, but delicious, eating while watching the scenery and enjoying the cool West Lake wind. Remembering the subsidy period, Trang Tien ice cream was the obsession and desire of the 6X, 7X, 8X generation … “Going to eat ice cream, watching the train” was a beautiful memory of Hanoi people. But now, the tinkling sound of the train is gone, but the taste of Trang Tien ice cream remains the same, timeless, with the years. It is called Trang Tien ice cream because the original ice cream was made on Trang Tien street in the 1950s. As a state-owned ice cream restaurant under the subsidy period, experiencing many ups and downs, when state-owned stores gradually lost, Trang Tien ice cream still existed. The original cream flavor was only: rice nuggets, coconut milk, green beans and cocoa, later on, there was a bit of cinnamon. Nuggets are creamy and soft, with a double grain of rice, green bean ice cream is fragrant, bar, coconut cream is creamy, … Many people think that the most delicious is cone ice cream, fragrant with the scent of milk. but not greasy, sweet but not bored, and rich in coolness. Recently, after more than 60 years of existence, Trang Tien ice cream suddenly “put on” a new shirt color with a cool green tone and the design has both the old street look and the breath of modernity. However, Trang Tien ice cream still retains its original sweet and fragrant flavor. Even though more and more different brands of ice cream are imported, diversified and more expensive, Hanoians still look to luxury ice cream as a habit and a hobby that is hard to break. Perhaps, Trang Tien ice cream is not simply an ice cream, a simple Hanoi specialty, but also a sky of childhood memories of many people. Along with the dishes that have been identified in Thang Long – Hanoi such as bun cha, pho, fish ball, nuggets …, cold vermicelli is also considered one of the traditional gifts, marking the time of the land. period. Cold noodle vermicelli is considered a traditional dish, only available in Hanoi with the characteristic flavor of sudden vinegar, vermicelli leaves and especially not eaten with herbs. One of the famous cold vermicelli shops in Ha Thanh is Mrs. Xuan cold vermicelli, located at the corner of Dao Duy Tu intersection with Hang Chieu street. Snail processing must be a type of snail, the snail to sit to be crisp enough and greasy. Snails must be soaked overnight with rice water or alcohol to remove the oil and remove the fishy smell. The soul of cold vermicelli lies in vinegar and chilli. This dish is not the combination of many ingredients such as tomatoes, snails, noodles, ribs, beans … in the same bowl, but everything is separate. Vermicelli is cut into small pieces, stuffed snails are sliced ​​and dropped into the bowl of sauce. When eating, the vermicelli is picked up into the bowl. Close your eyes to enjoy the cool, spicy flavor of the distilled chili, shiny red snail juice, kept without mixing with any other ingredients, just add vinegar and just enough spices. Cakes are traditional Vietnamese cakes and are especially popular in the North. The dish made of soy sauce appeared around the 60s of the twentieth century. Peanut cast and poor sauce is a simple yet dear country gift. There is no need for luxurious ingredients, just from the rice grain of the village with the ingenuity of the mothers and sisters, this cake has made many people far away from the countryside remember. Rice soaked with clear lime water, crushed into powder for cooking pot and stir well. When near, let roasted peanuts and mix well. When the cake is poured into the banana leaf lining, wait for it to cool, then slice the dots with the same soy sauce. The delicious peanut molded cake must not be crushed, but it must be soft, flexible, crispy, without sticking to the hand, smooth and shiny. The pulp of roasted peanuts, along with the delicate and rich rice flavor, the fat leopard blends together, both simple, and evokes a lot of emotions about a very peaceful land. Cakes can be eaten with many kinds of sauces, but the most popular and popular is still the sauce casting cake. Today, cast cakes are sold a lot in the street hangs or markets in Dong Xuan, Hang Be, but the most is still in Tay Ho. Sticky rice in Hanoi is not sold many places, so the sticky rice in Ngo Si Lien is always crowded. Many diners are too familiar with the sticky rice trolley sold by two owners who are over 70 years old. At 2:00 pm, every day, Mr. Luan and Mrs. Kim push the cart to the top of the alley to sell sticky rice. To have a fragrant cassava sticky rice dish, the two grandparents had to work hard to prepare the ingredients from 5 am: scrap the cassava skin, soak it in salt water for at least 4-5 hours to let the plastic out of the cassava, so as not to be bitter. After that, scoop up and mix with a little salt and then cook. At about 11-12 noon, Ms. Kim mixed cassava with next-class sticky rice to make it sticky and soft. “Tapioca rice padded rice is a popular dish in ancient times, because without money to buy meat and fish, her grandparents have come up with a way to mix cassava cooked with rice to change meals,” said Mrs. Kim. No matter what, what my family eats, they sell it, gradually get support from customers, so I also change some side dishes such as fat tart, beef rolls, sweet and sour pickles … indispensable is scallions with lard ”. From the modifications to a few toppings included, the diners probably had to “wait in line” for a long time. Sticky cassava of the last century is simply cassava stuffed into sticky rice, now served with cucumber, fat … has created a rich taste for this rustic dish. The pulp of cassava is mixed in the aroma of sticky sticky rice, eaten with grease, pickles … just as much as it will dispel the hunger of the afternoon. Braised tea is a traditional dish with bold flavors of the Northern people. The best braised tea must be cooked from green beans with green pepper, whole seeds, tiny, light green, not choose big-bean, crushed yellow beans, which are sold throughout the market. Green beans after being crushed, soaked in cold water for 6 hours. When the shell is loose, treat it well. After that, sprinkle a little salt and drain to bring the contents to the pot to cook. Crush the cooked beans so that they are smooth, and then hold each handful with a small grapefruit. Those handfuls of beans use a thin sliced ​​knife to let the beans fall apart. Done again, bring the beans and cut them into the hand. Just like that a few times, the new beans are smooth. Thoroughly filter the unripe beans. The white sugar is thoroughly beaten with water, boiled to cool it to sugar water, then mixed with the crushed beans. Put this mixture on the stove, stirring with chopsticks both hands and lower heat gradually. Before that, boil some cardamom juice and then filter the clear water and pour it into a pot of tea warehouse. One of the familiar addresses in Hanoi also sells traditional warehouse tea: Sticky rice with Ba Thin tea. Every morning to noon, the corner of Hai Ba Trung street is crowded with people, waiting to enjoy a delicious cup of egg cream and fragrant crispy bread. That is the address of Ms. Khanh’s egg ice cream shop, opened in 1987, starting with the “machines” for making homemade eggs, created by her husband’s hands, so much “age” but sticking to the end. now. Whipped cream or Whipped cream. Called the childhood dish of many Hanoi people, but there are still many people who have never tasted it, even confused with current egg coffee. Because this dish is not too popular, but in the 1980s – 1990s, outside of Hanoi, there was nothing. Each cup of whipped cream contains only 2 egg yolks and a little sugar, carefully beaten until it becomes fluffy, soft, and then flavored with vanilla, coffee, green tea or a teaspoon of beans. big green cooks sugar. Whipped cream eggs of the old days and whipped cream eggs of 30 years later, the taste is still intact, probably because the hands of the craftsmen still retain their love of the profession. Many people who hear the name for the first time often wonder: What combination is so absurd. Ice cream sandwiches, it sounds strange, but actually just a small, soft bread, can be held in your hand with cool, sweet ice cream inside. Accompanying it is a little peanuts and fresh milk directly from the bottom to create a very special flavor. Many people in Hanoi recounted that this dish was invented for the first time by some wagon dealers in Hanoi. Because they spend the whole day on the street eating bread, in the hot sun they come to buy popsicles at Trang Tien ice cream shop or other ice cream shops on the street, to eat with bread to relieve thirst. Some people in a hurry have sandwiched the cream on the bread to make it easy to eat, reduce flow, taste delicious, so others imitate and follow. So “cream sandwiches” was born from there. Ice cream sandwiches have become a “luxury” dish of 7X and 8X generation children. Just hear the loud bell of the ice cream vending machine and the kids gather around. Eyes eagerly watched the cream of the round cream clatter, bringing each round cream ball into the bread. Later, as their lives improved, Hanoians no longer remember ice cream sandwiches as much as they used to, and the ice cream sandwich shops also gradually closed. Ice cream sandwiches are now just nostalgia, only living in the memory of old generations. But even so, the memory of an ice cream sandwich will remind every Hanoian of a past, difficult, needy, but still full of “sweet”. These simple dishes have accompanied our grandparents and parents through the past difficult and difficult. Over time, many new dishes were born, gifts from the subsidized period were no longer so popular as in the past. However, the Hanoians still remember the greasy Khanh’s egg creams, the idyllic dot cake or sweet stewed tea … as a way to cherish the past and past memories./.

– 1 kg of jackfruit snails – 400 gr of bone clump – 150 ml of vinegar suddenly – 2 tomatoes – 1 lettuce plant, 3 green onion plants – 2 peppers, 2 onions, 20 grams of purple onion – 15 gr perilla, 20 gr of banana flowers – 600 gr of mussel leaf vermicelli (or noodle soup) – Spices: Salt, seasoning seeds, chili Making: – Wash all vegetables, tomatoes, scallions with water. – Soak snails in a pot of water with cut 2 sliced ​​peppers. Must soak for at least 2 hours or overnight to remove all dirt and rinse the snail several times with water. – The pork bones are washed, boiled once to get rid of dirt. – Put 2 large bowls of water in the pot, put the bones in and boil the second time, turn on low heat until boiling, crush 2 onions, boil for about 1 hour. Then filter the broth through the sieve, seasoning to taste. – Put the snail in the pot, pour over the water and 100ml of vinegar suddenly, add a little salt then boil until the snail opens its mouth to crumble enough, turn off the heat, take out. – Cut snail meat, remove the black intestine. Water boiled snails, filter the clear water, keep separate. – Use a saucepan, add 2 tablespoons of cooking oil, add purple onion and cut areca tomatoes and stir-fry. Add 2 tablespoons seasoning seeds, 1 teaspoon distilled. – Bring 300ml snail boiled water mixed with bone broth, boil. Tasting the spices, vinegar to taste and then mix with the pot of tomato sauce just boiled. – When eating, scoop a moderate amount of snails into the bowl, fill with dipping sauce, add scallions, chili. Put each slice of mussel leaf vermicelli in the sauce, eat with raw vegetables as you like. Good luck! Ganoderma (Th)

Bun rieu on Hanoi sidewalk Eat depending on where … Whenever I go away, or rather just leave Hanoi, my eating instincts suddenly become weak. I began to crave things that when I stay at home, see it every day, don’t glance. This special feeling often emerges as soon as the second day of arriving in a strange city. I would have a terrible craving (with a feeling of willingness to trade off at any cost) a bowl of vermicelli or a plate of vermicelli for example. I also don’t understand why I should be so shallow. Remember once, when the car had just arrived in the town of Seria (Brunei), I happened to see a boiled chicken hanging in a glass case. At that time at noon, I did not pay any attention to the new scenery or the urging calls of the team leader. Immediately my eyes were glued to the glass case and saliva like a poor boy thirsty for the first time from the countryside to the street and saw the delicious food in the stall. The reason is that this chicken resembles the chicken at home, has been boiled again, the thin yellow skin promises a hearty table after days of torture with unsuitable lunches and dinners. I must also add that, I cannot stand chicken dish in any country other than Vietnam. Most countries use industrial chicken for menu, moreover, it is frozen industrial chicken, skinless, legless, and wingless. Since the frozen industrial chicken breast I don’t consider it as food, it is a filling, rather, it shame the noble dishes made from chicken. So, when I saw the fine food in the glass case of a stall in the town of Seria, with the eyes of a “chicken connoisseur”, I immediately realized that this chicken was clearly a fellow countryman with the broiler chickens. at home. However, for a long time, I have learned to get used to the fact that not everything desires to become my own property, so I have to let the leader of the delegation to enter a Chinese restaurant and gnaw on the tender curtain, salt porridge. and chao soy sauce. Many Hanoi people are also picky about food. Sophistication does not mean to paint the pride of the taste, but the dish must be in the right taste and style. Whatever you say, keep stepping out of Hanoi, it is not easy to find vermicelli, vermicelli, noodles, rolls … in the true meaning that those words suggest. At that time, we can see the sentence “going home unemployed”. Diners lined up to eat Pho Bat Dan Culinary memories Hanoi food is not only an art but also associated with my childhood memories. Remember 20 years ago, our floods used to gather breakfast at a row of vermicelli near the corner of Yet Kieu – Nguyen Du street. Back then, it was one of the cheapest dishes, this restaurant was delicious, of course a familiar place for breakfast. Crab bricks are processed firmly, raw vegetables mixed with banana and chili powder, fragrant and indispensable for the characteristic taste of shrimp paste. I eat my breakfast on vermicelli almost all year round. Speaking of loyalty to the restaurant, I probably still lost to my father. When I was a child, sometimes he still put me on the street mannequin in Hoan Kiem street. This is the shortest street in Hanoi, but no Hanoi girl does not know it. Sometimes they forgot the street name and called it “mannequin”. My father said, he ate here since he was 10 years old. At that time there was an old man pushing a shopping cart to stand for sale, the clicking sound of beef cutters was a characteristic sound that indicated whether the old man was selling or not today. The old man “the ancestor” of the “mannequin” is now a natural man. The job of selling mannequins in Hoan Kiem street is a profession that makes money. People crowded each other because of the mannequin, people got angry at each other because (gave) the mannequin slowly, people were excited or irritable because of the mannequin. Today’s salad is not the same as in the old days, apart from dried beef, there is also a full range of beef, spleen, roasted birds, sour rolls, shrimp flour cake … Bun Rieu is not intact as when I ate breakfast 20 years ago. before. It grinds big snails, small snails, and then includes raw beef, sausages, fried tofu, quakes … Referring to quarrels, 15 years ago, Phan Boi Chau street (corner of Cua Nam) used to be a “funeral street”. not the fashion footwear street nowadays. Every night comes, especially on cold winter nights, young men and women come to eat hot. A tiny swing costs 100 VND, served with chili sauce mixed with pickles. It was a delicious treat, especially for the little money students. Dried beef salad Stylish level Unknown since ever, an unwritten sign to stipulate the “trendy class” among Hanoi’s teenagers is to hold all the eating places in the city. Brand-name clothes, fashion vehicles are nothing if an 18-year-old girl cannot think of a famous place to… eat morning pho. Food is one of the endless passions of young people. Although in 2010 there were many brands of KFC, Lotteria, Pizza Hut, Pepperonis, Pho Vuong, Pho 24 … on the streets, Hanoi people (for some reason), luxurious or impoverished, still enjoyed sitting on the sidewalk. summer in smog, in the roar of car horns, the grunt of the crowded salesman and in the dry summer sun, the chilly dry winds of winter. Teen groups like it even more. Hey, boiled snails Lieu Giai, Luong Van Can; Lo Duc, Bat Dan, Ton Duc Thang beef noodle soup; chicken noodle soup Mai Hac De, Do Hanh, Trieu Viet Vuong; bun rieu Hoe Nhai, Phan Boi Chau, Thi Sach; bun cha Hang Manh, Nguyen Khuyen; Noodles Mai Hac De, O Quan Chuong; Hai Ba Trung vermicelli; Hang Chi Lane Chicken Noodles; Cau Go spring rolls; Lo Su and Hang Thung porridge heart; boy porridge Le Van Huu; Yet Kieu bread, Hue city; To Hien Thanh rolls; Ly Quoc Su pillow cake; bun thang Luong Van Can, Hang Luoc, Cau Go; Bun Khanh grows; Truc Bach pho roll; the tapeworm noodles Mai Hac De, Dinh Liet; Hang Da market beef noodle soup; Mai Hac De eel vermicelli; Cam Chi chicken sticky rice; Tong Duy Tan chicken, grilled chicken legs Nguyen Van Phuc … Writer Di Li In fact, I think only one third of these brands are food worthy. However, no matter what, their brands are attached to the street name. To the point where people keep mentioning Bat Dan, people can faintly smell the scent of beef noodle soup, and mentioning Phat Loc alley is like seeing pieces of yellow beans. In recent years, the world economy has been in recession, and Hanoians cannot restrain their culinary enjoyment. Eating on the sidewalk is also a pleasure. More and more dishes are imported, increasing the diversity of the land Kinh which is already very sophisticated about cuisine. Then people also composed many more strange dishes to stimulate diners. “I miss twelve” Either way, the people of Hanoi who go far cannot help but remember the feeling in the cold winter night, sometimes honey is pouring out from sweet potatoes baked on charcoal in a summer corner. And right at the moment of writing this article, next to the author’s computer is a cup of chilled longan tea. Tea can only be found in Hanoi. It brings sophistication and elegance to its composition, even if it’s just a lotus wrapped in a label. The longan must be Hung Yen longan, thick with flesh, small seeds, and sharp sweetness. The thin longan type of Saigon, thick longan but not enough sweetness of Thailand, tiny pepper longan … cannot form longan tea. Each cup of longan tea has only a few seeds, but filled with it is the diligence of the worker, the purity of the natural fruit seeds and the sweetness, the fragrance of taste. Summer, new lotus and longan. And also only in summer, do people want to enjoy a cool glass of longan tea. Eating longan tea, no matter how hungry or thirsty, should not follow the way of Chu Bat Gioi to devour the peach. It is necessary to sip on the aroma of longan, the rich taste of lotus seeds, the aroma of distilled sugar to enjoy, so that when leaving Hanoi, in the heat of Saigon, Bangkok will frantically remember a glass of Ha tea. Cabinet.