Halong is famous for squid-sausages, which is told to be delicious and fragrant only when processed by restaurants here. This special dish can be found anywhere along the shore from Quang Ninh to Hai Phong, but nowhere has the same level of deliciousness like in Ha Long.
The squid must be fresh and newly caught. However, it seems that no kind of squid can make the squid sausage as perfect as Halong one. Significantly, squid is grinded manually and deftly, mixed with some other things as pepper, garlic, a little lard, salt etc. and then fried beyond the moderate heat until it turn to light golden brown, crispy but not dry. The food is a fusion of hashed squid and mysterious spices that only the chefs know, molded into round pieces and then fried in boiling oil. The good squid sausage after processing has yellow color, fragrant smell, a little bit crunchy and tough with less fat. The best way to feel the taste of squid sausage is savoring them with pure fish sauce and peppercorn. You can also eat “cha muc” with steamed rice rolls – “banh cuon” or steamed glutinous rice – “xoi’’. This dish is attractive to not only domestic tourists but also foreign tourists by the toughness and delicious
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