Central cuisine commercialisation and spread


(QNO) - It is supposed that Central cuisine needs to be commercialised, professionalised and standardised so that it can become more and more popular. 

Online seminar on Central cuisine
Online seminar on Central cuisine

The problem was discussed at the online seminar under the topic “Practical values- Central culinary culture” taking place on August 14.

The seminar was of a series of events called “Community Initiative: Culinary Tourism- Central Heritage Road”. With the message of ‘listening- understanding- sharing’, the seminar attracted a lot of culinary experts and tourism managers.

Contemporary typical values of Central culinary culture

Central culinary culture is inherited from in-depth culinary researches by leading culinary experts in ancient citadel of Hue.

The dishes in Central region are commonly prepared in good appearance and in harmony between yin and yang with accuracy measurements of quality and quantity so that they are healthy and can help to control diseases.

The ingredients used for cooking there are from local farms in order for the dishes to be delicious, nutritious and healthy. So, Central dishes become typical and more and more popular.

According to the seminar, it is necessary to have a creative and innovative mechanism, a traditional and modern combination and a technological application in making and processing foods to help them be long preserved in different ways.

In addition, there should be a connection between culinary researchers, experts, and cooks in the process of preparing foods suitable for different favours so that Central dishes can reach out to the world and grow sustainably.

Director General of the Vietnam National Administration of Tourism Nguyen Trung Khanh highly appreciated the seminar and its organizing board.

The seminar was a significant event to introduce the Central regional and Vietnamese culinary culture to public.

It was considered as a preparation for welcoming visitors to this place when the Covid-19 epidemic is controlled.

At the same time, he stated that the Vietnam National Administration of Tourism would support tourism, including Vietnamese and Central cuisine, to develop.

Cao lau, Quang Nam province
Cao lau, a Hoi An's most famous dish, Quang Nam

Consideration of Central culinary values

The online seminar discussed all advantages and disadvantages of Central culinary values in the Central Heritage Road.

Central cuisine is rather rich and diverse with different flavours of royal and folk recipes. It is essential to popularize Central dishes and create places for Central specialties.

It’s time there was a set of standards for their quality and prices, making them special, typical and attractive to visitors, contributing to building and developing Central cuisine trade name.

At the same time, Central dishes should be prepared to suit the taste of different customers but remain their typical flavours. It is their practical values and also a big challenge.

Cuisine and tourism always accompany together. So, it is important to have a linkage between tourism development and culinary factors.

Besides, the government has to have mechanisms and policies for clean agricultural development, providing quality ingredients for the kitchen.

Moreover, it is necessary to connect with innovation ecosystem, raise culinary value chain, commercialise culinary culture, have a strategic orientation in a combination of knowledge and technology in order to promote the development of Vietnamese and Central cuisine.


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Typical food and drinks in Quang Nam mountainous areas


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