Southern cuisine: Finding old incense

Culinary culture festival "Southern delicacies" took place at the campus of Cai Khe Tourism Area. This is one of the main activities of the opening week of the National Tourism Year "The Mekong Garden" Mekong - Can Tho 2008.

Cai Khe Tourist Area's campus, where the culinary culture festival "Southern delicacies" has been crowded since morning. The smoke from the stalls of traditional architecture spreads through the trees, the scent is sweet.

Ms. To Thi Hong Tham, owner of Can Tho Yacht, a very familiar address for any visitors who come to Ninh Kieu wharf, said that she had brought to the culinary festival of eight dishes "Southern Vietnam". favored by diners (black tiger shrimp, grilled goby with chilli salt, grilled sticky rice, grilled shrimp paste ...), only 5,000 to 20,000 VND / plate.

On the opening night, at the request of more than 400 guests who booked in advance, Can Tho Cruise drove them along the Hau River, toward the main stage to witness the most jubilant moments of the festival. "Only nine o'clock now more than 200 guests have booked a trip for the Hau River tonight. It is fun that many tourists want to learn the beauty of their homeland."

Director of Thien Huong Hotel - Bat Dat Le Duc Liem of Saigontourist system confided that plain dishes had their own style, very impressive. This time, her restaurant not only brought the famous Bat Dat roast pork to Saigon land but also brought the whole cane down to the plain customers to enjoy the sweet Eastern flavor ...

More than 30 booths of 23 units were selected from 26 travel companies, hotels, restaurants in the Mekong Delta and Ho Chi Minh City, Dac Lac ... gave visitors all flavors. , colors of Southern culinary culture: Hoa Su snail, copper crab porridge, grilled snakehead fish with fish sauce, chrysanthemum fried shrimp, Thai style fried oysters, crispy fried fish, Song Hau buffet hotpot, shrimp mushroom hotpot Chicken ... Taste of the Central Highlands mountains with blue rice, bitter tomato soup cooked with perch with a sprout of forest clouds, grilled compatriots with salt and chili ... enjoy with the sparkling wine in the mighty bass of gongs and gongs of Po , Arap Lô gồng (bamboo gongs combined with stone herds) ...

Southern cuisine is unique in that it was created, with its own nuance, its own sweet flavor because of the immense garden land, the sweetness of rivers and streams rushing up in the flood season, the wind and air in the southwest wind of the South China Sea. , the majestic majesty of the mountains and forests here. That is the first "raw material", only for the cuisine of the delta, which has become "the land of good birds and birds", favorable rain and wind, increasingly prosperous and prosperous: "Field of bird wear flying / Sea of ​​lakes surrounded by racing fish. " And so there can be no "Cho Dao rice" Monday, hot pot sauce between "Ha Thanh magnificent" by the hands of An Giang also can not easily pass the "original goods" ...

Southern cuisine is like a country girl, without makeup is still beautiful. Son Nam culture has talked about pepper anchovy, "intestines" of the Southern Delta like this: perch is the lord of copper fish, fish sauce is the essence of the ocean, sprinkle with pepper is flavored of hills ...

Just a rustic dish that brings together the fragrance of heaven and earth, showing the culture of a country. On this southernmost land, people have taken advantage of nature, satisfying to create unique dishes to show the essence and imprint of those who once opened the world - that's the identity of urgent Wild, generous, not fussy.

In the framework of the program "Mekong - The river connecting cultures" held in Wasington recently, artisan Nguyen Thi Xich, 67 years old (Tra Noc-Binh Thuy) performed pouring pancakes, wrapping banh tet , less bare cakes ... are popularized by the public, especially overseas Vietnamese. Many people invited her home, giving gifts ...

The deliciousness has not been said, but the fact that she chose rice flour by herself and made bread ties has awakened the distant memory of the Vietnamese expatriates, reviving the national love, meaning the people. "Love the country is the nostalgia, craving for food that parents fed when they were young". Enjoy the piece of bread that pops into the mind of the image of the river in childhood, is an old mother who is busy with the rice cooker, is the straw smoke burning aromatic aroma that spreads in the afternoon, and the taste of the homeland like a bamboo bridge, like a sweet star fruit, like a stork's wings ...

Under the garland of culinary culture is the origin value, the core of the moral love of our Vietnamese people. It permeates us at any time not good, when the new distance spread pains, endless nostalgia; Silver eagle adventure in mind, it is difficult to divide, cut off very well.

The program of "reclaiming cuisine in the South" used to create a culinary movement towards the origin of the countryside, the ancient art of reclaiming in the middle of integration. Rustic dishes, "interior grassy incense" are still on the throne, becoming specialties; Still stir diners in the bustling city. Therefore, the "Southern delicacies" in this culinary festival are weaving endless nostalgia about the family and the roots for tourists and friends from near and far.