Honoring Vietnamese cuisine

DNO - On the evening of June 19, Furama Resort Danang organized a summer culinary culture experience event with the theme "Fragrance of Da Nang sea, Vietnamese flavor". This activity is part of the series of events "Vietnamese culinary culture journey".

Chefs select ingredients from local agricultural products.

With the participation of 4 top Vietnamese chefs: Do Ngoc Cong, Nguyen Danh Hinh, Doan Van Tuan and Le Xuan Tam, the chefs demonstrated skillful and creative cooking techniques, bringing special and unique dishes with the following titles: Meeting the Sea King ( Hai Phong Crab Spring Rolls), Ocean Twins (Abalone Sea Cucumber Soup), Reminiscing about Co Loa Citadel (Fried Golden Horn Snails) and Sunbathing Sea Dragon (Grilled Lime Fish).

Hai Phong Crab Spring Rolls are presented by chef Do Ngoc Cong right on stage for diners to admire.

According to Chef Nguyen Danh Hinh, Vice President of the Vietnam Chefs Association, Da Nang is a favorite destination for domestic and foreign tourists. The Vietnamese Culinary Culture Journey is a very attractive event and has a very good meaning for the culinary industry in Da Nang in particular and the whole country in general.

In addition to culinary exchange events, Da Nang should organize more competitions for chefs, so that chefs have more opportunities to exchange and be more creative and improve the quality of service and culinary experiences in the city.

At the event, local agricultural products of Da Nang and neighboring localities were also displayed and promoted.

Along with the food demonstration, the event is also an opportunity for the organizers to introduce and promote local agricultural products such as Hoa Bac commune agricultural products; Nam O fish sauce (Da Nang); Tay Giang agricultural products (Quang Nam) and A Luoi Bo Chinh ginseng (Thua Thien Hue).

According to culinary culture researcher Le Tan, one of the important activities of the Vietnamese Culinary Culture Journey at Furama Resort Danang is to support and promote local agricultural and rural products.

When typical agricultural products of Da Nang and neighboring localities are supplied and used in cuisine at resorts and restaurants, the value of dishes and the quality of agricultural products have been raised.

Assessing the potential of tourism associated with events honoring culinary culture, Chairman of the Danang Hotel Association Nguyen Duc Quynh said that events honoring culture and cuisine are one of the effective ways to attract tourists.

Chefs interact with diners, telling stories about the dishes they create.

Food festivals, traditional art performances, cultural experiences such as cooking classes, visits to craft villages... all bring unforgettable experiences to domestic and international tourists.

The development strategy closely combining culture and cuisine not only brings economic benefits but also contributes to preserving and promoting traditional cultural values, creating a special attraction for the destination of Da Nang in the hearts of domestic and foreign tourists.

THU HA

Source: http://baodanang.vn/kinhte/202406/ton-vinh-am-thuc-viet-3975700/