Cover of the Chinese version of Hanoi People, stories of eating and drinking in the past
The award was announced at the China-Southeast Asia (ASEAN) Book Influence Report 2025 Conference held in Nanning, Guangxi within the framework of the China-ASEAN Book Culture Week 2025.
Hanoians, stories of eating and drinking in the past, Chinese edition by Chibooks, copyright sold to Guangxi Science and Technology Publishing House, published in China in November 2024, was awarded the prize based on statistics in China on consumption, reader feedback and media reviews.
Feel the depth of Hanoi cuisine
The book goes back in time to the early years of the 20th century to recall and explore how Hanoians ate, prepared and created cuisine, and how they "treated" (rejected, accepted, or even "assimilated") the new culinary colors that entered the capital through "migration" and exchange flows from East to West, South to North...
The combination of the author's personal experience when living in Hanoi and his careful research of documents, archaeological artifacts and "living" witnesses - the previous generation - has brought readers a book full of documents that is still lively and "real".
Reading the book, readers can feel the "depth" of Hanoi cuisine and Hanoi's cultural identity throughout the turbulent 20th century.
Vu The Long said that to understand part of Hanoi's culinary culture from the beginning of the 20th century until now, he met with the elderly to ask them to tell him about the simple yet sophisticated story of eating:
"I don't hear much about eating and drinking from the elders... One story leads to another. From eating and drinking to life stories...".
From mentioning Hanoian dishes and drinks such as: guava leaf tea, pho, bread, blood worms, Chinese sweet soup..., Mr. Long wants to share more about the eating culture and lifestyle of Hanoian people.
Chinese edition of Hanoi People, a story of eating and drinking once at a bookstore in China
Vu The Long was born in 1947 in Hanoi. He is a PhD, researcher in paleontology, anthropology, environment and cultural history.
He is currently the secretary of the Culinary Arts and Culture Club (under the Vietnam Folk Arts Association); executive member of the Vietnam Culinary Culture Association.
Source: https://tuoitre.vn/nguoi-ha-noi-chuyen-an-chuyen-uong-mot-thoi-ban-tieng-trung-doat-giai-tai-trung-quoc-20250707130938213.htm
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