Hue cuisine has typical characteristics for the diversity of a wet rice cuisine, a variety of products with harmonious natural flavors ...
As we all know, the cuisine of each region has its own characteristics, creating its own identity to enjoy. Hue culinary culture is the intersection of Vietnamese - Cham culture, including the effects of Northern and Southern cuisine through the migration process of history.
Hue had for centuries been the center of Dang. During the Nguyen Lords, until the nineteenth century, it was a prosperous land of the city, with a young one and a half centuries as the capital of Vietnam, where a dynasty gathered with knowledge. How many officials, Confucianist. There, in addition to the royal residence, there were nobility and upper class, intellectuals gathered here. That has required Hue people not only good at processing extremely delicate dishes used only in the royal residence.
Hue people absorb, create and make their own culinary characteristics. Those features are very clear, making Hue cuisine not confused with any other region's cuisine.
Today, although no longer plays the role of a leading economic and political center of the country, Hue is still the place to maintain the old figures of a dynasty with all golden lifestyle. And of course, in the long-standing cultural features of Hue, the way of eating has contributed significantly to forming the culture and style of Hue people.
As a harmonious cuisine between the two main culinary lines, royal and folk, so Hue cuisine is rich, sophisticated and elegant in choosing materials, processing, eating, eating places, eating utensils ...
Hue food first of all has a bold and clear taste. Over many centuries of accumulating humane elements of the whole country, Hue kitchen contains all tastes of every region, from salty, sweet, fatty, fleshy to sour, acrid, bitter, bitter and spicy. Hue people like all of them, but they do come out. The richness, richness creates a typical flavor in Hue cuisine. Perhaps because in the old land when the ancestors of Hue discovered a new land filled with miasma paint, they had to eat like that to withstand the harshness of nature?
Hue people have inherited their inheritance from their fathers through the secrets handed down in the fire, taught by their mothers, and grandchildren, to know how to taste the food that the folk verse has been composed by word of mouth to day. now: "The chicken is clotted with lemon leaves - The pig stingily buys me onions".
Then the Hue people did not stop creating their own new experiences: "Gourd soup smells like hanh hao leaves - Sauté onion leaves with winter melon - Jackfruit stew likes yard with guise - Pumpkin must be added" .
Hue cuisine is also bold, interwoven with attractive flavors. The colors keep the dithering function in Hue food, meticulous but accurate, a little but it contains both meticulous and patient.
Hue cuisine is very focused on the form, shown in the decoration of dishes. The food has been beautifully decorated to increase the attractiveness for the eaters. Such as the dragon fig salad, spring rolls - patties ... are cooked by people cooking vegetables into works of art.
In addition, the form is also emphasized through the fussyness in the dishes, each dish has a suitable type of bowl. Dishes must be beautiful and luxurious. If you eat mussel rice, people display it in a bowl of earth. When eating dirt cake, pour each cup of tiny, thin fishy soil. Particularly, lotus seeds and lotus seeds are covered with longan and lotus beans are then served in high-class porcelain bowls.
The sophistication is also expressed in the careful selection of ingredients at each stage of processing, whether it is a rustic or noble dish.
Hue cuisine is processed according to the law of yin and yang, heat-conditioning, such as ducks, mussels, cool snails, so use ginger to regulate, boiled meat served with acrid bananas, star fruit, fig ...
According to the old book, Hue has 1,300 dishes and is still circulated among 700 folk. Meanwhile, according to researcher Tran Dinh Gian, Vietnam has a total of about 1,700 dishes. The new know, Hue cuisine rich like.
Hue delicacies are not only eaten with your mouth, but first of all you have to like to see with your eyes, smell your nose, feel your cravings, and listen to sounds that are fascinating, curious, that is, eat with your five senses. The harmony of colors, flavors, yin-yang, hot - cold harmonies, harmony in the layout of cups, chopsticks, bowls, forks ... harmonious like nature, nature, is the moist culture Real Hue.
Writer Nguyen Tuan during his life commented, Hue people like to eat with their eyes. But despite mobilizing the entire senses for nutrient absorption, Hue people also simply eat flowers and scent, as they often talk about themselves. The serenity can be seen on tiny duckbreads like the tip of the tongue, thin leaves of dragonfly wings, Nam Pho soup bowl as well as colorful paintings, cup of Con Hen corn tea. cool, but the scent follows the dream ... Hue dishes, whether they are delicacies or simple folk, will make someone who once tasted them to have a delicious compliment that is "enthralled", to and forever attached to the unforgettable taste. It seems that through the skillful hands of the woman, the food has been blown into the soul and something of Hue's spirituality./
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