Ha Long squid known throughout the three regions. Ha Long sea strange suitable for cuttlefish to the size of two hands spread, his thick, white skin is peeled away. Here comes the "City squid" in Ha Long Market I, one ink wash, stone mortars pounding in blue ink, and members squid, fried squid in the store, before the prying eyes of tourists.
Vietnam has many kinds of rolls. Cold rolls Thanh Tri, Ha Nam meat rolls, egg rolls Lang Son. In the capital Hanoi rolls also include flavor shrimp, spring, procession, mushrooms make people fascinated. Particularly to the Ha Long, the first one encountered by chance that the combination of incredible harmony of rolls and squid.
Are also coated with a thin tang meat rolls, clear view of minced meat, mushrooms, black mushrooms in it, think the scent of smoke untouched procession, non-operating. The feed rolls grab a piece, with a little parsley, a slice of fried squid are both cumbersome hot gold, all embedded in the bowl of sauce matching amber waves frozen red pepper. The taste has never been caught in a dish, on a ground other.
A great combination of rolls are familiar with Ha Long squid makes a dish taste the sea.
Pieces of crispy squid, fresh seafood flavor sluggishness in meat pie charming book is softened by the sweet sour sauce of mixed smart. Phase squid rolls need a bit more hot sauce to the dish not fishy. Eat all the disk still crave that fragrance, it is curious to know why not ask the restaurant at Bach Dang, Ha Long created the dish so strange!
Rolls to squid morning in Ha Long add warmth, though there is a monsoon off. Not only tasty rice fried squid rainy day with fish sauce pepper, sticky white squid, squid rolls also contribute more to the rich appearance of the food and Ha Long, to linger with those who love the land and of marine origin.
