32 contestants participate in the 2025 Tourism Culinary Creativity Competition “Delicious Dishes of the Mountainous Region”

Attending the program were Mr. Nguyen Thuong Quan, Chairman of the Vietnam Culinary Vocational Training and Employment Association (VICA); Ms. Nguyen Thanh Binh, Head of the VICA Supervisory Board, Deputy Head of the Accommodation Management Department, National Tourism Administration; along with representatives from the Provincial Party Committee's Propaganda Department, leaders of departments, agencies and localities in the province.

The Organizing Committee presented commemorative flags to the participating units in the competition.

The 2025 competition brought together 8 teams with 32 contestants from hotels, restaurants, homestays, community tourism destinations, individuals, and households in the communes and wards of Thuc Phan, Nung Tri Cao, Tan Giang, Thanh Long, Ha Lang, Hoa An, Quang Uyen, and Minh Tam.

According to the competition rules, each team prepares two main dishes for the judges to score based on taste, technique, and aesthetics. The food presentation must be a maximum of 10 minutes and include the following information: dish name, ingredients, distinctive flavor, preparation process, and cultural significance of each dish.

At the competition, many typical Cao Bang specialties were introduced, such as: five-colored sticky rice, glutinous rice with persimmons, braised pork trotters with chestnuts, sausage, chicken stewed with pumpkin, steamed snakehead fish with gourd, black jelly, fried black pork ribs from Luc Khu with passion fruit sauce, pork trotters with chestnuts, local black chicken, smoked meat, and "nam khau" (a type of dried meat)... showcasing the skill, creativity, and culinary knowledge of the competing teams.

Mr. Nguyen Thuong Quan, Chairman of the Vietnam Culinary Arts Training and Employment Association (VICA) - Head of the Judging Panel, and other members of the Judging Panel scored the dishes.

In addition to the main competitions, the exhibition features 7 booths showcasing a diverse range of agricultural products, local specialties, fruits, herbal teas, and many brocade products reflecting the unique culture of the mountainous region, creating a rich experiential space for locals and tourists.

At the end of the competition, the Organizing Committee awarded the first prize to the dish "Braised Chicken without Tail" from Hoa An commune; the second prize to "Steamed Snakehead Fish with Gourd" from Hat De Quan Restaurant, Thuc Phan ward, and "Nam Khau Khoai Vang" from Luong Hoan Restaurant, Ha Lang commune; the third prize included: "Steamed Goat with Wild Banana Blossom" from Quang Uyen commune, "Bang Giang Fish Stewed with Honey, Ginger, and Fresh Turmeric" from Nho Restaurant, Nung Tri Cao ward, and "Banana Root Soup" from Trinh Huyen Restaurant, Minh Tam commune; and awarded 4 consolation prizes and other prizes for outstanding dishes.

Communes, wards, and business households showcase their unique local products, agricultural produce, and specialties at the competition.

This is the fourth consecutive year that the Department of Culture, Sports and Tourism has organized this competition to help promote the image of Cao Bang - a land rich in culture and tourism potential - to a wide range of tourists from within and outside the province. Through this, many traditional dishes, reflecting the unique character of the mountainous region and showcasing the sophistication and creativity of the people, are becoming a highlight attracting tourists to Cao Bang.

Hanh Nguyen - Son Tung

Source: https://baocaobang.vn/32-thi-sinh-tham-gia-hoi-thi-sang-tao-am-thuc-du-lich-mon-ngon-mien-non-nuoc-nam-2025-3183167.html