Sugar Lam’s Famous Sweets And Roast Meat

The roasted meat with crispy skin, fragrant basil and the scent of guava leaves or candy filled with peanuts are specialties bearing the soul of the villagers of the ancient village of Duong Lam, Hanoi.
Step through the gate that is tinged with time, admire the old house folds with tiled roofs, laterite walls in Duong Lam ancient village, visitors should not forget to enjoy the famous dishes of a rural countryside.
Sweets
This rural gift has long been absent from the street stalls. However, sweets are still nurtured by the villagers of Duong Lam ancient village, becoming an interesting gift that every visitor who has eaten is always attached.
Ingredients for making confectionery are not too picky, including only malt, sugar and peanuts

. However, making candy is important and requires good health to "hit" the candy.
Enjoying candies with a cup of tea, you will feel the soul of Doai. Photo: laoxao
The malt and sugar are heated on a fire until a certain gelatinous consistency The handler will hit a pillar with his hand until it turns soft so that it can be molded into a cylindrical and opaque white color.



The shell of the candy is thinly spread, for the layer of peanuts, kneaded with sugar, then curled up, like a sausage.
The candy making process requires at least 2 people. In it, one person pulls the candy shell, the other will quickly cut it into segments about 3 cm. If not quickly, the cold candy will become crunchy and break.
Candy, after being processed, will be rolled over the white glutinous powder layer to form a smooth coating. When you eat, you will feel the sticky, creamy and fragrant taste.
Meat roast
Duong Lam is also famous for its unique flavor of roasted meat To make this dish, the meat must be delicious, fresh and have thick skin, not too much fat.




The stage of marination is also very important, with enough spices such as basil, pepper, onion and salt sauce to taste. One of the ingredients that makes the meat attractive is the taste of the young guava leaves that are chopped and marinated for about an hour.
The marinated meat is wrapped neatly into a bamboo stick that has lined the banana leaves inside. The process of roasting also requires the handler to be skillful to keep the fire, or the distance between the meat and the stove to reach the heat to cook the meat inside. When the meat is seized and fat, people lower the blow closer to the fire to make the meat attractive yellow.
The blow to roast meat must be a bamboo tube, just enough to wrap the meat and be fixed by spokes at both ends. Photo: datmon
When you eat, you will feel the skin of the meat is crispy, golden and fragrant with the taste of guava leaves. Roasted meat is sweet, bold and fragrant with basil, mixed with the smell of guava leaves.




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