 Press conference introduces the Hanoi Culinary Culture Festival 2025 (photo: daibieunhandan.vn) |
The festival will promote traditional cuisine and new creative trends through culinary demonstrations, hands-on cooking sessions, and exchanges with artisans. These activities contribute to preserving and spreading traditional cooking skills and techniques in the community, especially to younger people. Besides popular dishes, this year’s festival will also recall the memories and traditions and feature the lifestyle of Hanoians through cuisine.
Le Thi Anh Mai, Deputy Director of the Hanoi Department of Culture and Sports, said: “With the message of listening to the stories of culinary heritage to make enjoying food a cultural experience, creative culinary activities will help shape various cultural products derived from food. This enhances the appeal of heritage, turning cuisine into a driving force for Hanoi’s cultural industry development. With the theme ‘Hanoi – A culinary journey connecting creativity,’ we hope to spread Hanoi’s culinary culture to international friends and Vietnamese visitors from other localities.”
 Hanoi Culinary Culture Festival 2024 (Photo: daibieunhandan.vn) |
On this occasion, “Knowledge of preparing and enjoying La Vong grilled fish of Hanoi” will officially inscribed on the National List of Intangible Cultural Heritage. So far, Hanoi has seven dishes recognized as national intangible cultural heritage, including Hanoi pho (Hanoi noodle), Me Tri young green rice, Quang An lotus tea, Phu Thuong sticky rice, Thanh Tri steamed rice rolls, and the knowledge of preparing ceremonial feasts in Bat Trang.
Assoc. Prof. Dr. Dang Van Bai, Vice Chairman of the National Council for Cultural Heritage said: “Statistics from the World Tourism Organization show that 81% of tourists visiting any destination are willing to spend money to try the local food. Culinary culture is a heritage, and a cultural and tourism resource. It has become a distinctive tourism product, being part of the local cultural identity and the national character.”
During this year’s festival, there will be a circus stage, performances of folk arts, street performances, and photo exhibitions on Vietnamese culture, tourism, and cuisine. There will be demonstrations of making bánh chưng, preparing Bat Trang ceremonial feasts, scenting West Lake lotus tea, producing green rice flakes, making preserved fruits and jams, and cooking Phu Thuong sticky rice and cold snail-noodle.