Sunday, 19 May 2019
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TRAVELFOOD

Hue strives to become cuisine capital of Vietnam

Updated at Thursday, 21 Feb 2019, 23:20
The Hanoitimes - With the project titled “Food Capital”, Hue hopes to reinforce the peaceful image and bring its cuisine culture to the world.
On February 19, authorities of Thua Thien-Hue province signed a co-operation memorandum with Dai Nam – Thai Y Vien, a local company focusing on areas like food and tourism, to make Hue a “Food Capital”. The parties will start their work in April.
 
Thua Thien-Hue province  signed a co-operation memorandum with Dai Nam – Thai Y Vien, a local company to make Hue a “Food Capital”
Thua Thien-Hue province signed a co-operation memorandum with Dai Nam – Thai Y Vien, a local company to make Hue a “Food Capital”
Speaking at the signing ceremony, Chairman of Thua Thien-Hue province People’s Committee Phan Ngoc Tho stressed that the plan will materialize the expectation of Hue people.
Hue is already the capital of Vietnamese gastronomy as in the 19th century, top chefs from different regions of the country moved there to serve the royal family under the Nguyen dynasty. Today, the city is known as the home of almost 1,700 of the country’s 3,000 dishes.
Earlier, Thua Thien-Hue province People’s Committee approved the plan “Hue – Food Capital” until 2025, with a vision to 2030.
Under the plan, Hue cuisine would have its signature while the city’s special dishes would get their own trademarks. Authorities, researchers and businesses would work closely to develop the brand. Restaurants and eateries around the city serving authentic Hue dishes would put up signature boards for visitors to recognize them.
In addition, Thua Thien-Hue Department of Tourism will deploy tour programs that offer tourists a chance to taste and explore local cuisines. Those visitors would be able to visit lagoons and farms where ingredients for local dishes are harvested. Then, they could observe the meal preparation and cooking process.
Some programs would allow tourists to take part in growing and harvesting vegetables in the farms or go shopping for ingredients in local traditional markets. Visitors would also get chances to go further in studying Hue’s gastronomy by sampling local folklore-style, royal-style and vegetarian food.
The plan also includes an ambitious proposal to establish a food museum, which would offer spaces for studying,  displaying and an area to watch culinary performances and buy food.
Tuyet Nhung
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