200 trays of regional specialties to commemorate the merits of Lang Lieu - Hung Chieu Vuong

Unique offering tray simulating the map of Vietnam.

At the incense offering ceremony for Prince Lang Lieu, there were the participation of associations and branches of Vietnamese chefs, the Phu Tho Province Culinary Culture Association and people working in the field of culinary culture with about more than 500 businesses, artisans, and famous chefs from the three regions of North - Central - South.

The artisans and chefs together prepared 200 elaborate trays of offerings with dishes, specialties and characteristics of their province to offer to Prince Lang Lieu - Hung Chieu Vuong such as: Chicken with many spurs, banh chung, banh giay, five-color sticky rice, Hai Phong crab spring rolls, roasted suckling pig, Quang Ninh squid rolls, cinnamon rolls, West Lake shrimp cakes, Hanoi green rice cakes, Hai Duong green bean cakes, dried wild boar, roasted suckling calf, Nam Dan ham, seng cu leaf yeast wine...

Traditional dishes are cooked and beautifully decorated by artisans.

In addition to traditional local dishes, this year the offering tray also includes dishes made from king crab, Alaskan lobster, etc.

According to daidoanket.vn

Source: https://baolaocai.vn/200-mam-le-dac-san-vung-mien-tuong-nho-cong-lao-lang-lieu-hung-chieu-vuong-post401428.html