Mong Cai culinary tourism

Culinary culture is being focused on by Mong Cai City, building it into a promising tourism product, attracting a large number of tourists who want to experience and explore the identity of the region.

The city's culinary products are regularly present at the province's OCOP fairs. Photo: Contributor

Quang Ninh cuisine in general, Mong Cai cuisine in particular, is always highly appreciated by tourists for its uniqueness and attractive characteristics thanks to the natural advantages of diverse ingredients from the forest, under the sea to the plains. The creativity in processing of people in each region, combined with specific living conditions, has created rich dishes, contributing to positioning the tourism brand of the land at the head of the Fatherland. To contribute to the goal of developing tourism as a spearhead in sustainable economic growth, the culinary treasure is being gradually exploited by the city, raising the simple need for eating and drinking to the need for discovery and interesting experiences. Specifically, combining the exploitation of local cuisine into tour programs with many products ensuring food safety quality; improving the quality of human resources in terms of skills, style, and service attitude; Building addresses of production and processing facilities for OCOP products, associated with the stories of food and the lives of local people...

In 2023, culinary tourism continues to be one of the 5 tourism products that the city is interested in developing. The city develops Vietnamese - Chinese culinary tourism products at restaurants in the 3 wards of Tran Phu, Ka Long, Hoa Lac. It provides dishes with strong and unique Vietnamese identity, such as Mong Cai roast pork, Vietnamese pho and Chinese cuisine such as Beijing roast duck, goat hotpot, mixed seafood porridge and grilled dishes... OCOP products, local specialties grown and caught by fishermen, are processed into finished products and registered for labels and brands, such as shrimp buds, mantis shrimp buds, crab buds, one-sun dried fish... Tourists can choose to travel to experience production activities, enjoy delicious dishes on the spot, or buy products as gifts for family, relatives and friends.

Dishes made from fresh local seafood are a characteristic of Mong Cai's culinary culture. Photo: Huu Viet

Within the framework of a series of events and tourism stimulus activities during the April 30 - May 1, 2023 holiday, the city plans to organize a Food Festival at Ka Long Border Gate. The ceremony part with a vibrant art program, the festival part includes 3 attractive contents: Cooking performances by Vietnamese and Chinese chefs; displaying and promoting Mong Cai's specialties and ingredients; and a street festival with a culinary theme. Many dishes have been registered by the city's wards and communes as representative products to introduce at the Festival, such as Bac Son black duck, Tra Co seafood, Ninh Duong roast pig, and Hai Son ethnic minority dishes...

In the long term, for culinary tourism to develop to its full potential, the important factor is that each craft village and artisan needs to proactively preserve the authenticity, secrets, and culinary products and pass them on to the next generation. The delicious dishes, typical of the region and ethnic groups in Mong Cai are always preserved and increasingly developed, contributing to making the tourism picture of Mong Cai in particular, and Quang Ninh in general, more and more brilliant, affirming its position on the tourism map of the region.

In recent years, Quang Ninh is the first locality in the country to focus on directing the development of traditional culinary brands, typical of the locality associated with the program "One Commune, One Product" (OCOP), with the participation of the community, management agencies and localities.

Up to now, Quang Ninh is the leading locality in the country in terms of the number of OCOP products with 569 products, including many products that have created a solid brand in the market, such as: Dong Trieu golden flower sticky rice, Mong Cai pig, Tien Yen chicken, Van Don sea worms, Co To squid, Ha Long squid rolls, Binh Lieu dong vermicelli, Morinda officinalis wine, Ba Che golden flower tea...

Source: https://baoquangninh.vn/du-lich-am-thuc-mong-cai-3237757.html