Delegates visited and encouraged the competing teams.

Ten teams from leading restaurants in the commune competed.

Within a time limit of no more than 90 minutes, each team must prepare and present a meal (or set menu) of 3 to 5 dishes for 6 people. The main ingredients must be seafood from the sea and lagoons such as shrimp, fish, crab, oysters, squid, seaweed, various vegetables, roots, and fruits, with a maximum cost of 3 million VND per meal. Teams will also give a presentation about their dish, including its meaning, ingredients, preparation method, nutritional value, etc.

The competition aims to honor the distinctive culinary cultural values ​​of the locality, especially dishes made from seafood and lagoon ingredients, promote the tourism and culinary image of Phu Vinh commune to domestic and foreign tourists, and contribute to building Phu Vinh commune into a center for marine and lagoon tourism services, in line with the goals of the Resolution of the 1st Party Congress of Phu Vinh commune, term 2025 - 2030.

This creates a platform for interaction, connection, and learning from experience among restaurant owners, improving the quality of culinary services in the area and contributing to the development of tourism and the local economy .

Text and photos: Quynh Anh

Source: https://huengaynay.vn/kinh-te/hap-dan-phu-vinh-huong-sac-am-thuc-bien-va-dam-pha-164980.html