Cha muc in Halong

Halong sea discovered a world natural heritage while creating a source of abundant aquatic diversity juicy quality than khac.Mot regions of the tasty dishes from the sea which you can not ignore it's rolls to eat fried squid ink Lower Long.Vay How then taste?

 Dry but sticky particles soft, fragrant new lines, just mingled with the smell of scented medium supple medium sweet and delicious rolls. Grilled squid crispy yet chewy cartilage just shot, and you're just An- incense pervades every sense of smell and taste that diners do not eat hard to add a second. New smell has found it hard to resist the appeal of this dish. Indochina travel Vietnam

Fire Grilled squid is very picky, so as to keep the fire were fried, not too big nor too small. Patties are delicious fragrant patties nose tingle from the start to be dropped into the oil pan. Rolls are fried until golden then take out and drain oil.

This delicious dish is not picky about the sauce, just a little salt or sauce pure white little extra pepper to retain the taste was very attractive capital of ink rolls. It was the sophistication of a luxury dish just recently nay.Cai rustic hot, eat and blowing of sticky rice, so the day, crispy fried squid period of between 2 scented blend of sticky rice and fishy smell sight of this dish not do extraordinarily expensive hotel. jayavarman cruise mekong

Ink is used to make fried fresh squid, fresh from the sea beat up. Fresh ink should very aromatic and flavor meats. Most raw materials are used to make fried squid fishing in the sea area of ​​Ha Long, it tastes very own not with ink and elsewhere. To rolls are crispy and chewy squid, people must retire by hand. Squid has been crushed pepper seasoning and sauce broken, bent into small pieces into the pan to taste the hot oil until golden fried cumbersome. Fresh patties moment we entered the frying pan was emitted very seductive fragrance. Ensure if eaten once you will remember forever!