On November 11th, Hue Tourism College collaborated with Vietnam - Japan Friendship Association of Thua Thien Hue Province to host a seminar and exchange event featuring Vietnamese - Japanese traditional New Year culinary culture.

The distinctive images and flavors of local specialties brought by women’s union (WU) members to contests, or food stores owned by members, are actively introduced and promoted by the Provincial WU and its local branches, contributing to introducing Hue's culinary culture far and wide.

Thua Thien Hue is focusing on building itself to join UNESCO's Creative Cities Network, with a focus on promoting cultural resources and creative culture as the foundation for sustainable urban development.

Upon preliminary treatments, the young chefs begin to make steamed fish with the five spicy types of fennels in the style of Hue-Royal and steamed snails with lemongrass leaves.

Along with six typical dishes of Hue that have been honored, many other dishes from the localities in Thua Thien Hue could continue to make it into the top "1,000 typical Vietnamese culinary dishes" and contribute to promoting the Vietnamese brand globally through culinary culture.

Coming to Thoi Quan space, you can encounter old features, experience and learn about Hue culinary culture from royal to folk cuisine.

Thua Thien Hue boasts nearly 1,300 culinary dishes, ranging from royal delicacies to everyday local food. To preserve these characteristic Hue dishes and promote the local food culture both nationally and internationally, the implementation of 3D digitization is necessary.

On the evening of November 7th, the Vietnamese Cuisine Culture Association held a ceremony to announce and present certificates for the outstanding culinary dishes of Thua Thien Hue province in phase I – 2022, and launched the nomination voting for the second phase in 2023 of the “Journey to discover the typical cultural value of Vietnam’s cuisine”, and awarding membership certificates to the Culinary Culture Association of Thua Thien Hue.

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.

The writing contest "Hue - the Capital of Gastronomy" with 2 phases aims to promote and preserve the beauty of Vietnamese culinary culture in general and Hue cuisine in particular.

On December 14, in Da Nang city, the Vietnam Culinary Culture Association (VCCA) held a ceremony to announce the typical culinary set of the Central region.

The establishment of the Provincial Culinary Culture Association aims to preserve and honor the values of culinary culture ​​of Hue in particular and of Vietnam in general.