Vietnamese sugarcane shrimp: the skin is golden and crisp, the shrimp meat is fresh and tender, and it absorbs the sweetness of sugarcane and tastes different.

Cantonese salad: Different from salad dressing commonly used in western salads, Cantonese salad is flavored with citronella, gold, mint and hot and sour juice.

Shrimp salad: the shrimp meat is tender and sweet, and the paste on the shrimp head is particularly rich and crisp. The cucumbers and tomatoes that have absorbed shrimp juice and paste at the bottom of the dish are caught in the net. It is said that when Vietnamese eat bighead shrimp, in order to keep it delicious, they mostly steam it with water, dip it in salt and pepper and lemon juice, and taste the thick and yellow shrimp sauce in the shrimp head.

Vietnamese hot and sour soup: probably the most popular and "no choice" hot soup. It mainly uses raw fish as the soup base, adds shrimp sauce and crab sauce, stews with tomatoes, sour plums and peppers, and finally sprinkles a little French red wine, which is a bit like French seafood soup. It tastes very sour and fresh. Besides making soup, it can also be eaten with rice noodles or rice.

Seafood Sour Soup: It can be said to be a hodgepodge of seafood. Shrimp, squid and Vietnamese mangosteen are all smelted in one furnace, which all play a role in increasing freshness. Pineapple and tomato add color, pickled cabbage leaves and coriander leaves add flavor, at least Vietnamese sour plums coordinate the taste of all the materials, making the soup sour, sweet, refreshing and delicious.

Raw cow river: Raw cow river is a famous common food in Vietnam. When raw cows go to the river, they will be accompanied by coriander, gold, sprouts, peppers, lime, Chili sauce and so on. These are fountains that bring the smell of raw cattle river.