The teams prepare the dishes.

The competition gathers 25 teams, each team consists of 2 members. The teams will prepare 1 Hue dish in 60 minutes, serving 4 guests, ensuring hygiene - safety - environmental friendliness, presented in traditional or contemporary style. The judges are experts and artisans from many provinces and cities, prestigious in the culinary field - people who not only understand the quintessence of Hue cuisine but also have many contributions to vocational training and sustainable development of Vietnamese cuisine.

The notable point this year is that the organizers encourage the use of clean, organic ingredients, limit plastic waste, and at the same time be creative in telling culinary culture stories - factors that help spread the spirit of " Hue cuisine in a green flow".

From the 25 teams, the organizing committee will select 1 team to receive the first prize, 2 teams to receive the second prize, 3 teams to receive the third prize, 1 potential prize and 5 consolation prizes. In addition to the material value, the winning team will have the opportunity to receive intensive training and development to represent the national final round held in Vung Tau city - where excellent student chefs from all over the country gather.

News and photos: HUU PHUC

Source: https://huengaynay.vn/van-hoa-nghe-thuat/thong-tin-van-hoa/25-doi-thi-tranh-tai-cuoc-thi-tim-kiem-su-gia-am-thuc-xu-hue-158594.html