Tuong Duong
Tuong may refer to: *Tuồng, classical Vietnamese theatre or "Vietnamese opera" *Tương, term used for various sauces and pastes used in Vietnamese cuisine *Xiang Commandery Xiang or Hsiang may refer to: *Xiang (place), the site of Hong Xiuquan's destruction of a Chinese idol early in the Taiping Rebellion *Xiang (surname), three unrelated surnames: Chinese: 項 and Chinese: 向 (both ''Xiàng'') and Chinese: 相 (''X ...

Tuồng
''Hát tuồng'' (, Chữ Nôm: 咭從) or ''hát bội'' (, Chữ Nôm: 咭佩) is a form of Vietnamese theatre. Hát tuồng is often referred to as classical "Vietnamese opera" influenced by Chinese opera. Tuồng is distinct from the older hát chèo genre of Vietnamese theatre which combines dance, song and poetry, and the more modern cải lương folk musical. History The origin of ''tuồng'' is still unclear. It is believed that it was imported from China around the 13th century when Vietnam was warring against the Mongol Yuan Dynasty. A famous actor named Lý Nguyên Cát (Li Yuanji; ) was imprisoned by the Vietnamese. The imperial court asked him to spread his knowledge of Chinese theatre to the children of the elite, thus explaining how tuồng had first had its beginnings in Vietnam in the royal court. Later on, it was adapted to travelling troupes who entertained commoners and peasants. However, the first one to lay the foundation for the art of tuồng in Vietnam ...
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Tương
''Tương'' (, vi-hantu, 醬) is the name applied to a variety of condiments, a kind of fermented bean paste made from soybean and commonly used in Cuisine of Vietnam, Vietnamese cuisine. Originally, the term refers to a Edible salt, salty paste made from fermented soybeans, which is popular in Vegetarian cuisine, vegetarian meals, particularly those prepared and eaten by Buddhism in Vietnam, Vietnamese Buddhist monks. It is also the most typical dipping sauce for summer rolls (). The paste, which is generally dark brown in color, is produced by adding the fungus ''Aspergillus oryzae'' to roasted soybeans, which are then allowed to naturally ferment in a jar with water until it develops an umami flavor. Other ingredients, such as glutinous rice or maize powder, salt, or water, may also be used. is similar to the Chinese yellow soybean paste, though the latter is generally saltier and thicker in texture. may range in consistency from a thick paste to a thin liquid. Some vari ...
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