Reading travel information about Mu Cang Chai in the summer. And you can get Vietnam Visa on arrival at visavietnam.net.vn Mu Cang Chai is a rural district of Yen Bai province. The popular attraction of Mu Cang Chai lies in its terraced rice fields, which draw a large number of both Vietnamese and foreign travelers. There are three most beautiful times to take photos of breathtaking terrace rice field in Mu Cang Chai: at the beginning of the crop, in the middle of the crop with amazing green terrace rice field and around the harvest time with beautiful golden terrace rice field. In June, when the first summer shower coming to the North of Vietnam, hill tribe people in Mu Cang Chai all come to their field for preparing the new crop of rice. As all the field in Mu Cang Chai are terraced rice field so they all need to supply water from the top terrace of the field, and water from there just keep coming from top to the bottom of the rice field, and local people call this “falling water reason”. In this season, you will see activities of people working on the field, from ploughing with water buffalo to replanting rice. Normally they work in groups with very beautiful and colorful clothes of hill tribe woman, and it can be very interesting for very good photo shooting on the field in this period. The middle of the crop will be from June to mid-September. During this time, the whole tremendous terrace rice field in Mu Cang Chai will be covered by lovely and peaceful carpet of rice. You will not see much local activities on the field in this season, but the greenness of the rice field can be good compensation. In the harvest time of the rice crops, travelers take the visit to Mu Cang Chai from late September to early October to see and take photographs of waves of terraced rice fields, as this is when the fields turn brilliant yellow and shine in their fullest beauty. This is also the time when the fields become full of life as Mong ethnic minority farmers in their traditional attire harvest the ripe rice grains, and shoulder bags of the fruit home through mountains and hills as well as over swinging suspension bridges. It is normal to see ethnic minority mothers use cloth as a cradle to carry their infants on their back when they are harvesting paddy in the fields in the northwest of Vietnam. Children of the farmers run here and there in the fields, chatting with their parents and giggling in tune with the joy of their parents during the harvest season. It is in late harvest season that visitors can distinguish the atmosphere of terraced fields in the rice harvest season and off the season. The real charm of yellow fields and the fields without paddy, and above all the type of soil and the attempts of the farmers to produce paddy, are most obvious at this time. Great time to collect beautiful pictures! Let's see the beauty of Mu Cang Chai terraced rice fields in June or the rice crop, which takes place from June to October.
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U.S. President Barack Obama ate one of Hanoi’s must-try delicacies for dinner on his first night in the Vietnamese capital on Monday, after revealing in the morning that he also wants to sip the flagship Vietnamese coffee, ca phe sua da. U.S. President Barack Obama like to eats “bún chả” in Vietnam. The U.S. leader and members of his delegation arrived at Huong Lien, a well-established place, to eat bun cha (Vietnamese: Bún chả Hà Nội), or rice noodles with grilled pork and meatballs at 8:00 pm on Monday night, on 22/05/2016. A photo showing the U.S. president at the bun cha store, posted by American celebrity chef Anthony Bourdain, broke the Internet in Vietnam. On his Facebook, Bourdain said "The President's chopstick skills are on point," adding he "picked up the check" for the $6 dinner. What is “Bún Chả”? Grilled Pork with Rice Vermicelli (Bún Chả), which is a Traditional Vietnamese Food, is popular in North’s area. I had a chance to taste this amazing dish when I visited Hanoi. And until this time, I still cannot forget its stunning flavor. This Traditional Vietnamese Food is usually a ball at the same time two: Pork-pie members and pieces. Spring members are made from lean pork shoulder chopped very fine clay member, tiles mixed with salt, pepper, fish sauce on 35 of protein, sugar, very finely chopped onions, vegetable oil or water and grease. Depending on the freshness of the meat after meat mixed spice if they seem dry add a little oil that meat stick easily when bent into vow-size pieces 2 fingers and press them flat again. If interested in more sophisticated the level of each package is a piece of pork in banana leaves and then grilled, pork pieces will not be more aromatic and burns. Using a shoulder to lean pork dish is a fine choice has strong traditional role as lean meat but no more like ham, pork butt, not soft like this makes the meat finely chopped and then osteopathy, the stronger pieces of pork meat is to use the other part. But spring is only three pieces of meat used (she left) sliced pork marinated and similar members and gold on the charcoal grill. Depending on each person's taste, they can call the whole piece of pork or pork bun cha members to eat together. Meat pieces are usually filtered out packaging (skin) to the infamous baked and not hard. If you use too lean meats (pork butt, loin) will not tasty when baked dry and hard because the ball Marinated meat after being classified as oblique or blisters, grilled over charcoal. When cooked meat smell fragrant, and on, for the bowl of fish sauce diluted with a full sweet spices, sour, spicy, with kohlrabi (or green papaya), carrots mixed with vinegar. Finally, you can taste this Traditional Vietnamese Food with vegetables like salad and herbs. Come and enjoy this Traditional Vietnamese Food when you visited the capital city. I bet you will not forget its flavor from the first time eating this amazing dish. So, just make sure you do not forget to take note this dish on your journey book before visit our beautiful country. Good Luck for your Travel.
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August 2016
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