Each team brings a tray of food with at least 12 typical dishes, selected from local ingredients.
The dishes fully recreate the culinary nuances of the Mong, Tay, Nung, Dao, Phu La, La Chi ethnic groups... from thang co, smoked meat, sour pho, men men, five-color sticky rice, grilled stream fish, to special vegetables, tubers, and fruits such as kale, angelica, corn, and seasonal sticky rice... All blend into the rustic yet sophisticated beauty of a highland meal.
The special feature of the contest is that each team must explain the origin, preparation method, combination, cultural significance and economic value of the dish. This contest attracts many tourists and people to watch because of the ingenuity, meticulousness and cultural stories told through each traditional dish.
The teams were also creative in their presentation, combining brocade with local products to promote agricultural products and typical handicrafts.
The judges highly appreciated the elaborate preparation, creativity and cultural value in each meal.
In the evening of the same day, at the Bac Ha Cultural Market stage, the closing ceremony and award ceremony were solemnly held, ending the competition in a joyful and exciting atmosphere.
The Organizing Committee awarded First, Second, Third, Consolation prizes and a number of Special prizes to recognize the efforts of the competing teams.
Source: https://nhandan.vn/sac-mau-am-thuc-cac-dan-toc-vung-cao-nguyen-trang-bac-ha-post925186.html
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