@user3871919811583: Đoạn trích tuồng cải lương Lan và Điệp với phần thể hiện xuất sắc của nghệ sỹ Chí Tâm và nghệ sỹ Thanh Kim Huệ đã lấy bao nước mắt của mọi người.#cailuongxua #xuhuong #viral #lanvadiep @Dương Thanh Hải @DƯƠNG HẢI TG

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Tuesday 13 October 2026 15:08:36 GMT

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Tam Ngo :

60 muoi năm rồi mà nghe vấn còn hay ❤️

2026-10-14 01:03:51

6

𝓐𝖓𝖍 𝕯𝖚𝖔𝖓𝖌 𝓛𝖊𝟏𝟗𝟗𝟎 :

Hay qua ạ..nge tuong nay là khoc thôi🥺🥺

2026-10-15 11:57:32

2

🌺HOA🌷LOAN🌹🌿 :

tuyệt vời của anh ơi quá hay xuất sắc luôn đoạn cải lương hay quá chúc anh ngày mới vui vẻ

2026-10-15 23:28:02

1

bao bao :

sao tôi rơi nước mắt kỳ vậy

2026-10-15 16:59:14

1

misn388 :

A Điệp đóng tuồng này Đạt lắm

2026-10-14 00:31:02

2

đàm chiến :

quá hay thế nay sao

2026-10-14 14:06:55

1

minh minh :

hay tuyêt

2026-10-14 12:49:09

1

Đồng Thuận Phong :

Tđ nghe hay lắm bạn Buổi chiều chúc bạn nhiều sức khỏe vui vẽ bên gia đình nha ❤️❤️❤️👍👍👍❤️❤️❤️

2026-10-14 09:03:04

1

Dương Thanh Hải :

Hai nghệ sỹ ca diễn trích đoạn này rất tuyệt vời 🥰

2026-10-15 04:24:18

1

@lyly@ :

2026-10-14 04:22:39

1

trần đẹp :

ca khúc hay quá anh ơi tuyệt vời quá [Tim đỏ][Tim đỏ][Tim đỏ][Tim đỏ]

2026-10-15 12:37:30

0

DƯƠNG HẢI TG :

Thật tuyệt vời 👏🏼👏🏼👏🏼

2026-10-14 04:17:09

0

Hoài Tâm :

2026-10-14 06:10:14

1

Mẫn Phan :

🥰🥰🥰

2026-10-13 23:12:26

1

minh minh :

🥰🥰🥰🥰

2026-10-14 12:48:47

1

Nguyễn Vân :

💜💜💜💜

2026-10-15 03:35:28

0

Thanh Triều Trần :

😳😳😳

2026-10-14 00:07:13

2

Lê Trung :

👍👍👍🥰🥰🥰

2026-10-15 01:17:02

1

kieulan1969 :

🌹🌹🌹

2026-10-14 05:51:44

1

ngô châu :

😂😂😂

2026-10-14 01:32:15

1

Thương Thương :

🥰🥰🥰

2026-10-15 13:52:44

0

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ТикТок, вы первые, кто услышит эту песню! Желаю всем, кому нужно, встретить достойного мужчину, ну а мне продюсера! Кстати, мы делаем в Вене 26 ноября концерт! Пока бесплатный. Пока в ресторане! Все подробности размещу позже! 45 минут живого исполнения! Приходите! Ваша Светлана Островская Голос Эмиграции

ТикТок, вы первые, кто услышит эту песню! Желаю всем, кому нужно, встретить достойного мужчину, ну а мне продюсера! Кстати, мы делаем в Вене 26 ноября концерт! Пока бесплатный. Пока в ресторане! Все подробности размещу позже! 45 минут живого исполнения! Приходите! Ваша Светлана Островская Голос Эмиграции

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you know me when life gives me lemons🤗(rent was approved btw) (for the lemon cheesecake): - 300g digestive biscuits - 150g unsalted butter, melted - 400g full fat cream cheese, at room temperature - zest of 3 lemons - juice of 1 lemon - 1 cup (120g) icing sugar - 300ml double cream (heavy cream) (for the raspberry jelly topping): - 150g frozen / fresh raspberries - 2tbsp white caster sugar - juice of 1/2 a lemon - 2 sheets leaf gelatine (or 1tsp powdered gelatine) method: 1. begin by crushing the biscuits in a large bowl until you reach a fine crumb (use a large wooden basher). alternatively, you can place the biscuits in a zip lock bag, seal tight, and bash the bag using a rolling pin. 2. add in the melted butter and mix until thoroughly combined. 3. place the biscuit crumb into the base of a lined 20cm (8 inch) spring form cake tin. 4. press down firmly until the biscuits are completely flat and evenly distributed. pop into the fridge whilst you prepare the rest. 5. meanwhile, place the cream cheese, lemon zest, lemon juice and icing sugar in a large bowl and whisk until throughly combined and smooth. 6. pour in the cream and whisk until the mixture is beginning to become stiff (it’s important not to over whisk as it will overwhip when we spoon it into the tin!). 7. now spoon the mixture into the cake tin, on top of the biscuits - and smooth the top until level and flat. 8. place in the fridge whilst we prepare the jelly. 9. in a small saucepan, add in the raspberries, sugar and lemon zest and place on a medium heat. 10. once the raspberries begin to thaw, stir around and lower the temperature so that the raspberries are just simmering nicely. once it becomes a liquid, cook for a few minutes on a low heat, stirring regularly. 11. meanwhile, submerge the gelatine sheets into cold water and soak for at least 5 minutes. 12. once soaked, squeeze the gelatine sheets so that all the water has been released and place them into the raspberry mixture. stir until completely dissolved. 13. remove the raspberry jelly from the heat and allow to cool for at least 15 minutes. 14. carefully pour the raspberry jelly all over the top of our cheesecake. 15. place back into the fridge for at least 4 hours or ideally, overnight. 16. once ready to serve, run a knife around the edges of the cheesecake and carefully remove from the tin. 17. serve into thick slices… and enjoy!🍋🍋🍋 #cheesecake #lemon #sweettreat #EasyRecipes #dessert

you know me when life gives me lemons🤗(rent was approved btw) (for the lemon cheesecake): - 300g digestive biscuits - 150g unsalted butter, melted - 400g full fat cream cheese, at room temperature - zest of 3 lemons - juice of 1 lemon - 1 cup (120g) icing sugar - 300ml double cream (heavy cream) (for the raspberry jelly topping): - 150g frozen / fresh raspberries - 2tbsp white caster sugar - juice of 1/2 a lemon - 2 sheets leaf gelatine (or 1tsp powdered gelatine) method: 1. begin by crushing the biscuits in a large bowl until you reach a fine crumb (use a large wooden basher). alternatively, you can place the biscuits in a zip lock bag, seal tight, and bash the bag using a rolling pin. 2. add in the melted butter and mix until thoroughly combined. 3. place the biscuit crumb into the base of a lined 20cm (8 inch) spring form cake tin. 4. press down firmly until the biscuits are completely flat and evenly distributed. pop into the fridge whilst you prepare the rest. 5. meanwhile, place the cream cheese, lemon zest, lemon juice and icing sugar in a large bowl and whisk until throughly combined and smooth. 6. pour in the cream and whisk until the mixture is beginning to become stiff (it’s important not to over whisk as it will overwhip when we spoon it into the tin!). 7. now spoon the mixture into the cake tin, on top of the biscuits - and smooth the top until level and flat. 8. place in the fridge whilst we prepare the jelly. 9. in a small saucepan, add in the raspberries, sugar and lemon zest and place on a medium heat. 10. once the raspberries begin to thaw, stir around and lower the temperature so that the raspberries are just simmering nicely. once it becomes a liquid, cook for a few minutes on a low heat, stirring regularly. 11. meanwhile, submerge the gelatine sheets into cold water and soak for at least 5 minutes. 12. once soaked, squeeze the gelatine sheets so that all the water has been released and place them into the raspberry mixture. stir until completely dissolved. 13. remove the raspberry jelly from the heat and allow to cool for at least 15 minutes. 14. carefully pour the raspberry jelly all over the top of our cheesecake. 15. place back into the fridge for at least 4 hours or ideally, overnight. 16. once ready to serve, run a knife around the edges of the cheesecake and carefully remove from the tin. 17. serve into thick slices… and enjoy!🍋🍋🍋 #cheesecake #lemon #sweettreat #EasyRecipes #dessert

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