Ensuring food safety at the sweet soup cooking contest and Dinh Chem festival

This year's Dinh Chem Festival will be held on June 17, 19, 20 and 21, 2024 (ie May 12 to May 16, Giap Thin year).

The bean ingredients have been carefully selected by the teams.

Before the main festival, the Organizing Committee of the Dinh Chem Traditional Festival held a competition to cook sweet soup. This is a beautiful cultural feature of the Dinh Chem Festival that has been maintained by Thuy Phuong Ward, Bac Tu Liem District for many years.

Green beans are soaked, peeled, cleaned, and cooked.

Traditionally, the festival begins with a sweet soup cooking competition of 3 villages: Chem, Hoang Xa and Hoang Lien, consisting of 9 teams, to honor cultural traditions, preserve the beautiful images of the hometown festival, and introduce the culinary culture of sweet soup products.

Hong Ngu team won the race with beans.

Through the sweet soup cooking contest, we aim to arouse national pride, the unique cultural features of the festival in the thousand-year-old countryside, review the historical and cultural traditions, and the image of the hometown festival to the people and visitors from all over.

Braised tea stage.

Before the competition, the sugar and bean ingredients were carefully selected by the teams. The ingredients were green beans that had been soaked, peeled, cleaned, and cooked. The cooked beans were held into handfuls and then mashed.

The winning teams put the bean flour into a greased, non-stick copper pan, then beat until the mixture is just right, the pudding has a slightly dark yellow color.

This is a very important step that requires meticulous and careful preparation so that when finished cooking, the sweet soup is soft and smooth.

The cooked sweet soup is poured onto a tray, cut into pieces, and put into molds.

The copper pan is greased to prevent sticking, then the teams proceed to caramelize the sugar, add bean flour and beat until the mixture is just right, the tea has a slightly dark yellow color and is measured out to press.

Finished tea products of the competing teams.

The sweet and sour dessert must be sweet, cool and smooth. These are also the criteria for the judges to evaluate the quality of the products of the competing teams. In particular, the sweet and sour dessert must ensure quality, hygiene and food safety.

The organizers awarded prizes to the competing teams.

At the end of the competition, the Organizing Committee awarded 1 First Prize, 2 Second Prizes and 6 Third Prizes to the participating teams. In which, the First Prize belonged to the Hong Ngu team.

Source: https://kinhtedothi.vn/dam-bao-an-toan-thuc-pham-tai-hoi-thi-nau-che-kho-le-hoi-dinh-chem.html