| The old Ha Thanh Book of the old taste: Episode 3 – Specialty Four directions converges. |
Continuing two books Ha Thanh old old flavor (Episode 1: Memories from the kitchen, episode: 2 Delicious dishes from the village to the street), journalist Vu Thi Tuyet Nhung released episode 3 of this series. However, this time, the author introduced Hanoi’s cuisine in a different way.
Ha Thanh old old flavor The journalist Vu Tuyet Nhung is a detailed, meticulous research book of the typical dishes of the land. Unlike other Hanoi cuisine books (the writer is often the one who enjoys the food), the book is written in a unique way of a Hanoi old woman who is knowledgeable in the Chanh female house (know how to make, shop, cook, display daily).
In episode 1: Memories from the kitchen, journalist Vu Thi Tuyet Nhung brought us to the kitchen space of the old town, which contains memorabilia, old folds, ancient people in the old town; The place to display delicious dishes in daily meals, death anniversary and especially Tet; Images of clever, dedicated old town women and putting love into each dish in small kitchen …
To episode 2: Delicious dishes from the village to the street, the author goes deeper into the description of each dish associated with the old Hanoi, the specialties of each region seem to have been forgotten. The author leads readers to enjoy the specialties that they have experienced, from the main dish to snacks, according to the four seasons of spring, summer, autumn, winter … At the same time, the author also adds many photos of dishes that she follows the old flavor.
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| Author Vu Thi Tuyet Nhung and the old Ha Thanh book series. Photo: TTTB. |
If in the first two episodes of Ha Thanh old old flavor, the author takes us to walk around “Hanoi has six streets” to enjoy Thang Long – Hanoi cuisine, then in episode 3: Four -directional specialties converge, the author “moved” with readers to four directions, discovered and shared culinary culture from the North to the South, from the sea to the forest, from the village to the city, from the neck to the Kim, from West to East … showing a rich life experience, exquisite taste.
The reading board will see Hanoi culinary culture imported into Vietnamese culinary culture in the modern era and the flavor of the four -way country converged in Ha Thanh through the magazines like: The story of Hue beef noodles in Hanoi, Chinese rice before After, salad slender Nga Son to the city, Pottery hotpot Can Poetry to the North, sweet bamboo shoots Tuyen Quang, A corner of Son Tay cake village, NEM Cua Hai Room, remember but season melon Gang Gang Bac Ninh, golden breast, fish sauce oyster Con Dao, brighten pieces Delicious land But remember to fish sauce Da Nang,…
Commenting on the book, Mhà Critics Bui Viet Thang wrote: “Reading Specialty four direction converging of Vu Thi Tuyet Nhung this time, really woke up “a scent” of the whole past rushing in harmony with the present.[…]
In fact, Vu Thi Tuyet Nhung is not a “culinary antitator”, but the author’s writing has made the incense very normal, close to everyone and when refracting through the words suddenly becomes bold, dear, sparkling. Search and revive the scents of the “dish” (more reality than humidity) is probably the main writing of Vu Thi Tuyet Nhung Specialties Four directions convergence”.
And Assoc.Prof.Dr. Ngo Van Gia, a college -classmate of journalist Vu Thi Tuyet Nhung wrote: “Nhung’s writing about Hanoi cuisine never falls into the tank of the tea to be happy for the mouth of the male wings. Honestly, slowly, meticulously, hasters naturally, as if there is no need for any effort, the literary pages of Nhung taste aroma.”
