Dishes displayed at the 2018 exhibition on 100 Hue dishes at the 10th Hue Festival
The project aims to preserve and promote Hue culinary quintessence, build the brand name “Hue – The capital of Vietnamese cuisine” and raise the image of Hue cuisine in the area and all over the world, actively contributing to the tourism and socio-economic development of the province.
The specific missions and implementing solutions include: building and managing the brand names of Hue specialities; constructing a Hue cuisine identification program which is in accordance with different forms of advertising; setting up an identification program for restaurants and diners meeting the standards of serving tourists in Hue.
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Guiding tourists to cook Hue dishes in Thuy Bieu, Hue city
With regard to implementing solutions, the project gathers people who are conscientious, skilled, knowledgeable and supported by policies to restore the quality of dishes considered Hue culinary cultural heritage. Furthermore, it holds Hue cuisine festivals, meetings, workshops, training programs, best cooking contests and Hue delicacies cooking contests.
In addition, the project sets up many tours to enjoy Hue dishes such as: street food, lagoon food, Banh Hue (a wide range of sweet treats and savory snacks), Che Hue (Hue sweet dessert soups), Hue imperial and folk dishes, vegetarian food, discovering Hue cuisine: clean raw materials, the cooking art of Hue people, experiencing Hue market-shopping and Hue cooking style, etc.
The total expense for three years (2018 – 2020) is about VND 12.4 billion; in which, the budget is over VND 3.7 billion and the socialization source is over VND 8.7 billion.
Story and photos: Thai Binh