Sausage is a Vietnamese food originated
in China. It’s a dry, hard sausage usually made from pork and high
content of fat. It’s normally smoked, sweetened and seasoned with rice
wine.
In this cold weather, what kind of dish
you want to enjoy most? Most of people choose hotpot as the most
suitable dish but for those who love traveling to Northwest mountain
area, instead of hotpot, smoked meat and smoked sausage are the most
wonderful specialities of mountain area. It’s fine if you enjoy these
two dishes in any season but the only season when you can truly enjoy
the tastes of them is in the winter.
Just imagine, after a long way driving
in freezing weather, all things travelers eager to do is warming by the
fire and eating some roasted corns and smoked sausage with Muong Khuong
chili sauce. It’s really spicy, delicious and unforgettable.
Beacause sausage is so famous that many
Hanoians ask their relatives for bringing it to Hanoi on Tet holiday.
However, not everyone has a chance to taste this unique speciality.
Therefore, sausage has shown up in Ant restaurant’s menu to be served
our customers. There are two kinds of sausage: Yen Bai and Cao Bang.
Northwest sausage, now is Yen Bai
sausage is smoked more carefully. The cover part is firm, dark, brittle
and has smoke smell. When you eat, you’ll feel a strange but familiar
flavour: cane residue smoked with firewood. Yen Bai sausage is shriveled
so chefs boil it first then fry. This is one of the dishes in Ant’s
farm project and we’ll introduce you at the appropriate time.
Cao Bang sausage is fatter and greasier.
The cover part is light, soft and bigger than Yen Bai one’s. The
flavour is distinctive so children and women will love it. Yen Bai
sausage is suitable for drinking. Having a bite and taking a sip of
wine, you’ll feel incredible. Both Cao Bang and Yen Bai sausage are very
delicious
This food is typical of highlands so its
flavour depends on where it made. Every house in Northwest mountain
area brings you a different taste of sausage.
One of my best friends told me that:
“Preparing a dish is the same as writing a piece of music. Adjusting the
spices and changing musical notes make no difference.” Every single
creation of makers in highlands will please gourmands, just like
listening a beautiful piece of music.
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