Hue cuisine, delicious meals

When you come to Hue city, you should try to appreciate the cultural cuisine of Hue. Hue dishes shown in bold cultural values, history, customs, art and taste very own, has become an attractive brand for the culinary culture of Vietnam. What factors in Hue cuisine could attract by tourists who came to Hue? First, Hue dishes are very nutty: Over the centuries, by the accumulation of experiences in cooking, Hue kitchens contain all the taste of all ingredients: salty, sweet, fatty, sour, acrid, bitter,  spicy.

 The charming made special flavor of Hue cuisine. Hue dishes are bold colors and smells nice coordinator: The color dither function held in Hue cuisine, meticulously accurate, but, equally important, what meat, fish, and thus create completely different taste of a dish like a work of art of smell and taste. The writer, Nguyen Tuan, commented that the Hue people eat with their eyes, their nose before eating with taste. For example, shrimp stock items needed for the chili color blush "like flowers". The smell in Hue cuisine, not at all dishes taste of Hue are the 'ruoc' and fish sauce. To want to reach a high level, the housewife must have the knowledge and skills in food processing techniques to create odor for each item. Hue cuisine is focused on the form: Form of Hue cuisine presented in a decorative dish. Dishes are beautifully decorated with the newly increased attractiveness to consumers, such as the fig salad with a dragon shape, rice are sen, ... bringing craftware into artwork Art.

Sophisticated dishes served as appetizers royal

In addition, the form is focused through the sophisticated dishes, each dish has a suitable bowl. Dishes must be nice and classy. If eating  sweet tea of Hue, you should come to the most famous tea shops such as Hem shop at Hung Vuong Street or some shops at Tran Phu street, Hue. Because the Hue people have great skill in cooking, sophisticated dining, and sophisticated processing, they could make much delicious and nutritious teas. Particularly, tea lotus seeds, lotus seeds coated longan, is served in neat cups. On methods of cooking, the Hue people is very meticulous and careful attention to period cooking and interest in the combined physical and sensory, regulating the heat balance in the basic principles are:

• Boil rapidly, release the ingredients into the pot and turn off the heat immediately.
•  Adjust the flame (high fire, medium fire, down fire) when cooking fish or meat with fish sauce, or fried.
• Applying more methods in cooking such as boil, fry, broil, grill, roast....
• Bake in the fire ashes or in the rice husk.
• Cooking by the method of yin and yang balance, welding, heat regulation, such as duck, mussels, snails with ginger, served with boiled meat with raw banana, tomatoes, figs and fragrant herbs, coriander. Other spots with shrimp sauce. In dishes of Hue, the drug accounted for a significant proportion of shiso, onion so that to cure the common heat and cold, and figs containing vitamin to burn fat, diarrhea ...

Fig salad beautifully decorated with a dragon

According to "Dai Nam Hội điền sự lệ" book and "Thực phổ bách thiên" book of Mrs. Truong Dang Thi Bich that published in 1915, and  later known as "the Art of Hue dishes" by Cuc Hoang Thi Kim, Hue have 1300 dishes, and there are also 700 popular dishes now. You should know that Vietnam has a total of approximately 1,700 dishes (according to materials researchers Tran Dinh Gian).  Hue dishes can be divided into systems as follows: the salty dishes, the vegetarian, the soup, the coconut sauce,  the salt cake, the cake, the jam, the dishes all medicines.  In general, Vietnam food culture has many unique elements of each domain. Hue was the capital, which is also home to gather the essence of the country. Experience and talent of Hue people have turn the delicious dishes of everywhere in the country into a cultural factor of Hue cuisine. Currently, the trend of food business sector is growing but Hue was the case too "creative" no longer hold true to the style of Hue. What should we do for the Hue cuisine so that they preserve the soul of their original value?