The captivating cuisine of the Si Ma Cai highlands.

As part of the "Si Ma Cai - Flavors of the Highlands" Festival, a culinary and artistic fruit arrangement competition took place on the afternoon of June 27th, attracting dozens of teams from various residential areas.

At this year's competition, the teams presented elaborately prepared feasts made from the distinctive produce of their local areas. Visitors were captivated by the rich, authentic flavors of the highlands through traditional dishes such as: vibrant seven-colored sticky rice, roasted pork, boiled duck and chicken, eggs, and especially the unique braised pork belly (khau nhuc).

The teams competed in preparing dishes.

Besides the cooking competition, the contest also included an artistic fruit arrangement competition. From fresh fruits of the Si Ma Cai mountains such as plums, apples, peaches, and pears to familiar agricultural products like tomatoes, watermelons, and cucumbers, the competing teams skillfully arranged them into beautiful works of art, carrying many meanings of good fortune and auspiciousness.

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The competition is not only a valuable platform for teams to learn and improve their culinary skills, but also an opportunity to promote the unique and distinctive culinary culture of the ethnic minorities in the Si Ma Cai highlands to tourists from all over the world.

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Also on the evening of June 27th, within the framework of the "Si Ma Cai - The Flavors of the Highlands" Festival, a traditional arts competition took place. Through this competition, the unique traditional values ​​of the ethnic minorities were preserved and promoted to visitors from all over the world (photo above).

Source: https://baolaocai.vn/hap-dan-am-thuc-vung-cao-si-ma-cai-post902650.html