Vietnamese food culture (1) ______ by regions from the north to the south. In Northern Viet Nam, Vietnamese food is characterized by light and balanced flavours with the (2) ______ of many ingredients. Northerners have been using many kinds of meats like pork, beef, and chicken to cook; (3) ______, some kinds of freshwater fish, crustaceans, and other mollusks like shrimps, crabs, and oysters, etc. Many famous dishes of Viet Nam are cooked with these (4) ______ such as Bun Rieu, Pho, Bun Thang, Bun Cha, Banh Cuon, etc. Then, food culture in Central and Southern Viet Nam has developed suitable flavors in each region. In Central Viet Nam, the regional cuisine of Central Viet Nam is famous for its spicy food, which differs from two other parts with mostly non-spicy food. Hue cuisine is typical Central Viet Nam’s food culture. Dishes of Hue cuisine are decorative and colorful, which expresses the (5) ______ of the Vietnamese royal cuisine in the feudal period.
1. A. divides B. varies C. alters D. remains