On the Lantern Festival (the Full Moon of the First Lunar Month) more than 15 years ago, the most “pure Hue native” friend I know, architect Nguyen Trong Huan, and I put on thin raincoats and walked together through the light, drifting drizzle to search for Hue’s culinary specialties. Having lived in this city for many years, Huan still longed for the flavors he once tasted.

Wanting to personally prepare meticulous Tet gifts, while “subtly showing off” their dexterity, many young people are making their own candied fruits and sweet treats for their families, for relatives and friends, or for small-scale sales.

The entrepreneurial journey of Ms. Tran Thi Thuy Duong, a member of the Women’s Union of My Thuong Ward, is the result of perseverance, creativity, and belief in the value of her hometown's specialties. A traditional product has been reimagined in a new version - tailored to modern tastes while preserving the soul of Hue crystallized ginger.

Hue cuisine is evolving with new “interfaces,” maintaining its traditional spirit while adapting to modern trends, particularly catering to the tastes of young people.

Lotus roots that lie deeply in the mud, through hands of Hue people, are “upgraded” to become a sophisticated exquisite dish. Though far from a luxurious dish, many people are willing to cover tens of kilometers just to taste it.

The culinary passport is seen as a fresh idea that turns dining experiences into highlights of a travel journey. Instead of traditional sightseeing, visitors can “stamp their taste buds” by checking in with signature dishes at each destination. This idea opens up new ways to stimulate tourism demand.

As the old saying goes, “vải Trạng cung Diên, nhãn lồng Phụng Tiên” (Trang Lychees from the Cung Dien area; spathe-wrapped longans from Phung Tien, a former royal garden district). Today, Hue’s longan season still preserves its original sweetness, enticing those passing the ancient citadel to pause and savor the taste.

The Dance Artists’ Association is the youngest among the professional associations under the Union of Literature and Arts Associations of Hue City. However, in recent years, it has grown into a collective of outstanding individuals, producing high-quality and contemporary dance performances that meet the diverse tastes of Hue’s public.

Recently, Hue beef noodles was selected by the culinary website Taste Atlas for the list of "100 best soup dishes in the world," with Pho ranked 6th and Bun Bo ranked 16th.

Hue traditional music is a unique cultural heritage. In the face of rapid technological development and shifting public tastes, efforts to preserve and promote the value of this heritage are facing numerous challenges. In this context, Blockchain has emerged as a pioneering solution, helping to preserve and promote Hue traditional music sustainably and creatively.