Due to the influence of French colonization, the Vietnamese are good at cooking various Western-style meals, and coffee has been deeply rooted in the bones of the Vietnamese people. But in addition to being able to make latte and cappuccino with great taste and color, they are also famous for a unique Vietnamese coffee, which has a very vivid name called "Dettol".

When I was in Hanoi, I saw that the entire sidewalk was occupied by such pole stalls. The spectacular momentum was no less than that of the street stalls of Sichuan people, but the Vietnamese people who just sat on the ground seemed to be more satisfied with a simple bowl. Rice noodles, topped with herbs, onions and a few shreds of chicken, tossed with lemon juice and broth to enjoy.

In the old neighborhoods of Hanoi, there are countless cafes, serving various types of coffee and simple Western-style coffee. I often bump into blond travelers holding a copy of Vietnam (Vietnam Travel Manual) published by Lonely Planet (LP, a famous self-help travel publishing house) in a leisurely afternoon, sitting by the window, drinking coffee and being in a daze. We missed the mocha coffee highly recommended by LP and stumbled into a small shop called Coffee 135. On the wall of the small cafe, there was a string of English words "Wearejustanotherbrickinthewall!" written prominently on the wall of the small cafe. These are from the famous British coffee shop in the 1960s. Rock Band Pink Floyd: We're just another brick in the wall. For the little bit of punk about it, decided to sit down. In the lazy afternoon, the young British boy sipped beer, gnawed on the classic French grilled chicken wings, and stared blankly at the fine dust in the sun; while the dark-skinned Vietnamese boy on the side was staring at the Premier League on TV. The ground screams for Beckham. Somewhat funny.

I found an open-air seafood restaurant called HAISANSAMSON (Hanoi Common People Seafood Restaurant) that is often visited by locals. For 100 yuan, I filled the table with clean water crabs, big-headed shrimps, etc., and I ate to death.

The first time I ate seafood was by the Huai Jian Lake. While listening to sweet Vietnamese folk songs and looking at the lake at night, the enthusiastic waiter strongly recommended a Hanoi dish called "Sugar Cane Shrimp". Special snack: It is said that the fresh shrimp meat is minced and wrapped in peeled sugar cane, grilled over charcoal fire, and then the grilled shrimp is rolled in rice cakes with lettuce, cucumber, mint and other spices, and finally dipped in rice cakes. Eat it with fish sauce sauce. The taste of shrimp is very unique, and the most important thing is "grilling". How to bake the sweetness of sugar cane into the shrimp without grilling the shrimp meat is beyond my ability.

It turns out that seafood can be eaten like this: I saw grandmas pressing the squid into thin slices with iron tools, grilling them over charcoal fire, and then rolling them in tomato sauce to eat. The salty wind blowing, sitting among strangers, listening to the soft Vietnamese, tasting the sweet and sour tomato sauce and the delicious combination of squid, I suddenly felt like I was young and could forget my worries. A special introduction here is the soy fish sauce. On the Vietnamese dining table, soy fish sauce is as widely consumed as our soy sauce, and its spicy aroma is even better when used as a light seafood dipping sauce. Skilled chefs all have their own unique fish sauce recipe, which usually involves fermenting anchovies and salt in a large wooden barrel for about 6 months before it is completed.