Thua Thien Hue is a region with many dishes honored in the “Journey to find the cultural value of typical Vietnamese cuisine” including Hue beef noodles, tapioca dumplings stuffed with roasted pork sweet soup, mussel rice, tapioca dumplings, mixed vegetarian fig salad, vegetarian rice steamed in lotus leaf.

Thua Thien Hue has the most dishes honored in Phase I of the project, including Hue beef noodle soup, tapioca dumpling stuffed with roasted pork sweet soup, mussel rice, tapioca dumplings, vegetarian fig salad, and vegetarian steamed rice wrapped in lotus leaf.

These are 6 of 121 Vietnamese culinary dishes that have just been honored by the Vietnam Cuisine Culture Association (VCCA) as typical national dishes in phase I of a project titled "Building and Developing Vietnamese Culinary Culture into a National Brand Name”. All of these 6 dishes, including: Hue beef noodle soup, glutinous rice dumplings stuffed with roasted pork in sweet soup, mussel rice, banh loc (glutinous rice dumplings), vegetarian fig salad, and lotus-leaf-wrapped steamed rice; all are close to the gardens and paddy fields of the land.

Visitors to Hue in the summer season are greeted with the sight of fragrant lotus blossoms adorning Tinh Tam Lake, their white petals fluttering like delicate butterflies in the breeze. The gentle and refreshing fragrance of lotus permeates the surroundings, and a passing encounter with this scene instantly uplifts one's spirits.

Hue Thanh tra grapefruit is very distinctive and easy to identify compared to other products of the same type, such as its fruit shape, color, aroma and sweet, fragrant taste...

The lichee trees from the lichees honorably presented to the Court still grow well and are giving fruit adding to the beauty of the Imperial City. Besides, trees from lichees granted by the kings to mandarins and those who had just passed an exam give fruit as sweet and fragrant.

It is rumored that there is a species of fragrant sweet flag growing from underwater on both sides of the Huong River upstream, which makes the river fragrant. I have heard about this fragrant grass associated with the legend about the name of the Huong River, but I have never seen it with my own eyes.