Cuisine in the tourism industry

Cuisine is identified as one of the elements contributing to the attractiveness of tourism in Lam Dong province in particular and Vietnam in general. Cuisine is also compared to a "gold mine" for tourism development.

Cuisine is also an ambassador for the tourism industry.

The Vietnam Tourism Development Strategy to 2030 identifies culinary culture as a key cultural element, and cuisine as one of the important product lines contributing to enhancing the competitiveness and national tourism brand. In particular, with its diversity and rich national cultural identity, many foreign tourists have been captivated by the culinary delights of our country.

Lam Dong boasts a rich culinary tradition rooted in its forest, highland, and coastal cultures. According to Mr. Nguyen Van Khoa, interim Chairman of the Lam Dong Provincial Tourism Association, tourists today not only seek relaxation but also desire to experience the local culinary culture. Because food contributes to both spiritual and health benefits, the experience is not just about satisfying hunger, but also about enjoying delicious food, closely linked to the desire to savor distinctive local produce.

Ms. Tran Bich Hue (a tourist from Ninh Binh) said that, with her experience traveling to many places across the country, what both intrigued and captivated her was how cuisine reflects the life and culture of the ethnic groups in each place she visited. In Lam Dong, Ms. Bich Hue was particularly surprised to see how, using familiar ingredients, chefs could create elaborate dishes with rich flavors, while still maintaining nutritional balance and visual appeal.

Currently, the trend in green tourism is focused on minimizing environmental impact, making positive contributions to biodiversity conservation, utilizing renewable energy, promoting natural and cultural heritage, and developing environmentally friendly products. Many localities have created local culinary maps featuring unique and delicious dishes representing the regions and ethnic groups living within the province.

Mr. Vu The Binh, Chairman of the Vietnam Tourism Association, stated that all provinces and cities have culinary potential. The challenge lies in exploiting this potential to create products that serve both locals and tourists. Each dish carries a story connected to local ingredients, transformed by the hands of chefs into a product that is both nutritious and conveys messages about culture and life. This is also the reason why the Vietnam Tourism Association, in collaboration with the Lam Dong Culinary Association, organized the Vietnam Talented Chef Competition with the theme "Highlands and the Blue Sea." Through this, a platform is created to discover talented chefs – key figures in bringing Vietnamese cuisine to international friends.

Unique dishes made from readily available ingredients in Lam Dong.

The competition brought together many talented chefs from 24 provinces and cities, creating nearly 150 unique dishes made from ingredients characteristic of Lam Dong province, including artichokes, potatoes, and various types of seafood. The Lam Dong Culinary Association - the host of the competition honoring Vietnamese cuisine - hopes that after the program, more high-quality dishes will be added to the menus of restaurants and tourist areas. At the same time, the competition's impact will lead to programs and fairs promoting Vietnamese cuisine to introduce it to international friends. This will contribute to building the value of the Lam Dong tourism brand in particular and Vietnamese tourism in general.

Source: https://baolamdong.vn/am-thuc-trong-nganh-du-lich-387632.html