On December 11th and 12th, a large number of tourists from all over the world visited Cao Bang province to explore and experience its attractions. Among the highlights was the Cao Bang Province Culinary Creativity Competition, showcasing delicious dishes from the mountainous region. The event in 2025 (held at Garden No. 2, Kim Dong pedestrian street, Thuc Phan ward), organized by the Department of Culture, Sports and Tourism of Cao Bang province, attracted public attention.
Communes, wards, and business households showcase their unique local products, agricultural produce, and specialties at the competition.
The 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.
Unique and distinctive dishes of Cao Bang people.
Here, each team prepared two main dishes for the judges to score based on flavor, technique, and aesthetics. Many typical Cao Bang specialties were showcased, such as five-colored sticky rice, glutinous rice with black olives, braised pork trotters with chestnuts, sausage, chicken stewed in 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 savory dish)... The dishes demonstrated the skill, creativity, and culinary knowledge of the competing teams.
Many dishes are prepared according to the traditions of the local ethnic groups.
In addition, 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.
"Braised Chicken Without Tail" is a unique dish from Hoa An commune, Cao Bang province.
Notably, this year's competition saw the participation of many women from various levels of the Women's Union in the area, attracting thousands of people (mostly female tourists) from within and outside the province to attend and cheer.
The competition attracted participation from all levels of the Women's Union and women from ethnic minority groups.
Visitors from all over the world, mostly women, come to visit and experience the sights.
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 went to the dish "Steamed Snakehead Fish with Gourd" from Hat De Quan Restaurant, Thuc Phan ward, and the dish "Nam Khau Khoai Vang" from Luong Hoan Restaurant, Ha Lang commune… Along with that were third prizes, consolation prizes, and special awards.
Mr. Nguyen Thuong Quan - President of the Vietnam Culinary Arts and Employment Association (VICA) - Head of the Judging Panel, and other members of the Judging Panel scored the dishes.
The Organizing Committee presented commemorative flags to the participating units in the Cao Bang Culinary Innovation Competition 2025.
This is the fourth consecutive year that the Department of Culture, Sports and Tourism of Cao Bang province 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 domestic and international tourists.
As a result, many traditional dishes, deeply rooted in the mountain and forest culture and showcasing the sophistication and creativity of the people of this mountainous region, have become a highlight attracting tourists to Cao Bang.
Source: https://phunuvietnam.vn/doc-dao-mon-ngon-dac-san-mien-nui-cao-bang-238251213073524275.htm
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