Please read Hue Today Weekend No. 32, published on August 7.

HNN.VN - “Sweet fragrance of longan fruit on the porch” is the title of the story told by author Tue Ninh in the Reportage - Notes section of Hue Today Weekend this issue. “In the first days of August, in many markets and on the streets, Hue longan is sold everywhere, the whole route in the Citadel seems to be covered with a sweet and gentle fragrance. Hue longan does not have much economic value because the growers mainly grow it for shade. Longan season is not only about sweet fruit, but also about memories. The famous longan wrapped in lotus seeds of Tinh Lake is now scarce. The profession of wrapping longan in areca leaves - once popular, now only exists in memories…” We invite readers to continue following the story!

Please read Hue Today Weekend No. 32, published on August 7.

In the Book Stories section, Hue Today Weekend No. 32 shares information about a new document: Dang Thuy Tram and the third diary of author Bao Chan. According to author Bao Chan, this third diary is a collection of notes, letters and personal thoughts that Dr. Thuy Tram wrote before 1965 - the time she left Hanoi for the Southern battlefield. And these are not only personal diary entries, the work is also the confession of a young heart, passionate about ideals and full of love. Those pages, therefore, have gone beyond the private framework to become a historical document with humanistic depth and literary value. It is the combination of literature and historical materials that creates a special stirring for the book - a record that is both honest, rich in images and emotions, making readers choke up.

The culture and arts page conveys the message that author Huu Phuc is concerned about a culinary museum for Hue. In the article "Need a culinary museum for Hue", Huu Phuc expressed that, of 3,000 Vietnamese dishes, Hue cuisine accounts for 65% with the following culinary lines: folk, royal and vegetarian. The diversity of raw materials, from rustic to delicacies, along with the hands of artisans and chefs, from common people to upper-class aristocrats, has elevated Hue's culinary culture, which is the basis for Hue to build a culinary museum. Therefore, a culinary museum is a suitable place for tourists to come to satisfy their need to learn and explore the culinary culture of the destination. And, that is also part of the reason why there should be a culinary museum for Hue.

Along with the above contents, Hue Today Weekend this issue also has other attractive contents, such as: Applying new techniques in treating complex injuries (author Ngoc Ha); Innovating methods, improving supervision quality (author Le Tho); Dream under the roof of the Gươl house (author Ha Anh); Contributing voices to preserve French architecture (author Nhat Minh); Let Hue Billiards go far (author Han Dang); Heat, floods and warnings from nature (author To Quyen)...

We respectfully invite readers to read Hue Today Weekend No. 32, or visit https://huengaynay.vn/xem-bao, from August 10.

Thu Thuy

Source: https://huengaynay.vn/van-hoa-nghe-thuat/moi-don-doc-hue-ngay-nay-cuoi-tuan-so-32-ra-ngay-7-8-156455.html