Salted, sugar dry apricot shops in Hanoi (in-cluding aged-old shops lying in Hang Duong Street) do not know who is the first person tha processed salted, sugar dry apricots. Some people say, the profession of salted, sug-ar dry apricots was handed down from China. Other people say slted, sugar dry apricots can be made rightly on Thang Long land.
About twenty yars now, salted, sugar dry apricots quickly occupied the market and is favorite of the Hanoian. Big shops appear more and more along Hang Duong Street.Salted, sugar dry apricots appear scattering along other roads of the Capital. Appearing nearly everywhere in the markets, on the street vending baskets on the paverment, in front of the school gate, following the whole-saling vehicles dispersing into many adjacent provinces such as Hai Phong, Thai Nguyen, Hung Yen, Thai Binh, Nam Dinh...
The main ingredient to make food salted, sug-ar dry apricots are kinds of fruit such as plumps, tamarind, toad fruit, apricots, dracontomelun, antanna, mandarin oranges, carambola, man-go, jackfruit, Vietnamese apples, pineapples... The sub-ingredients to make salted, sugar dry apricots are very simple; only including chili, ginger, sweet broom weed, sugar, salt, lime, alum. Howerver, for the salted, sugar dry apri-cots to be hot, sour, sweet enough to eat, still keep the aroma of the fruit; the maker have to experience through many stages. From select-ing, classifying the fruit, soaking, fermenting with salt, drying, mixed with sugar to mixing with salt, drying, mixed with sugar to mixing with salt, drying, mixed with sugar to mixing with aromas, sugar, alum, cooking ginger, crushing sweet broom weed.. all following private know-how handed down from ances-tors
Today, when machines are available, the salt-ed, sugar dry apricots maker in Ha Noi still make this kind of snack manually.
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