#Ctrip Food Forest# Big Chicken, Big Profit, Chicken tonight. We took a taxi to a local Vietnamese restaurant. The owner speaks very good English and is always responsive. The menu is viewed on an iPad. Free-range chicken is the signature here, and there are two free-range roosters walking around next to the guests, crowing from time to time, which is very appropriate. We had boiled fish for lunch. Although the waitress didn't speak English, she taught us how to roll the pancake skin directly; stone pot bullfrog is only available at night. For lunch, we ordered Tom Yum Goong spicy fried bullfrog, which has a very authentic Southeast Asian lemongrass flavor; stir-fried seasonal vegetables usually use pig's feet leaves, more garlic and less chili; seafood spring rolls are different from what you imagine, with fish intestines of different flavors rolled together, and carrots and colored peppers to relieve greasiness; drip coffee is served directly from a drip pot, watching the coffee drip into the cup, every mouthful is mellow. We came to eat chicken again before catching the plane in the evening. The taste of local chicken is not low, but it is worth it.

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