Performed by: Duc Hoang | March 30, 2024
(To Quoc) - 4 leading Vietnamese culinary artists Phan Ton Gia Hien, Le Nguyen Hoan Long, Le Van Khanh and Doan Van Tuan performed together, introducing to domestic and foreign tourists the quintessence of delicious dishes from 3 regions.
On the evening of March 29, the Danang Hotel Association, the Danang Culinary Culture Association and the Furama Resort Danang jointly organized a Spring culinary culture night event with the theme "Vietnamese Origin - Vietnamese Heritage Artisans".
This event featured the demonstration of culinary skills and promotion of dishes by 4 leading Vietnamese culinary artists: Phan Ton Gia Hien with the dish Nem Cong Cha Phung; Le Nguyen Hoan Long with the dish East meets West - American beef with Vietnamese wild pepper sauce (European style, Vietnamese flavors and ingredients); Le Van Khanh with the dish Kinh Ngu Hoa Long - the famous flavor from the ocean and Doan Van Tuan (Vice President of the Da Nang Culinary Culture Association) with the dish Spring delicacies.
Mr. Nguyen Duc Quynh, Vice Chairman of the Vietnam Hotel Association, Chairman of the Da Nang Hotel Association, said that the Spring culinary culture party is the first event of the year, in the series of events "Journey through Vietnamese culinary culture" to be held every quarter in 2024. The series of events will take place in 4 seasons with the following themes: Spring: Vietnamese Origin - Vietnamese Heritage Artisans; Summer: "Da" Sea Scent - "Vietnamese" Flavor; Autumn - Alluvial Echo; Winter: "Vietnamese" Tet, "Furama" Tet and "Quintessence of Reunion" Night of Vietnamese cuisine in the 12th lunar month to set an Asian record for Vietnamese cuisine.
"Journey through Vietnamese culinary culture" is organized with the desire to elevate the culinary culture of Vietnam, an event implemented according to each separate theme with selected dishes performed and promoting culinary culture by leading artisans and chefs of the country. Visitors can not only enjoy the dishes with their taste buds but also with their eyes, watching and watching the chefs and culinary artisans make the dishes in a delicate and beautiful way," said Mr. Nguyen Duc Quynh.
The artisans and chefs introduce to domestic and foreign tourists the quintessence of delicious dishes from the three regions, prepared and combined with Vietnamese spices and ingredients, creating a harmonious, sophisticated yet balanced dish.
Vietnamese Culinary Culture Researcher Le Tan said that each dish prepared from our country's ingredients and foods will bring interesting cultural stories behind each delicious dish, as well as the preparation and presentation methods of the chefs to honor and introduce the beauty of Vietnamese culture and cuisine to domestic and international friends.
Master Chef Le Van Khanh, Head Chef of the National Convention Center, demonstrated the preparation of the dish "King Ngu Hoa Long".
Master Chef Le Nguyen Hoan Long, Vice President of the Vietnam World Master Chef Association, performed and introduced dishes at the program.
Meritorious Artist of Vietnamese Cuisine Phan Ton Gia Hien performs the dish "Nem in the shape of Cong - Cha in the shape of Phung".
Master Chef Doan Van Tuan (right) is the Chief Chef of Furama – Ariyana Danang International Tourism Complex...
The dessert named “Spring Delicacies” is full of the flavors of three regions’ sweet soups including: Hue lotus sweet soup - Central region, coconut bean sweet soup - Southern region, green bean cake - Northern region... combined with ginseng tea to bring a sublime feeling to the user, by Master Chef Doan Van Tuan.
Visitors can not only enjoy the dishes with their taste buds but also with their eyes, watching the chefs and culinary artists prepare the dishes in a delicate and beautiful way.
Also at the event, there was an area displaying Central agricultural products from Tr'hy commune, Tay Giang district (Quang Nam province); A Luoi district (Thua Thien Hue province); Hoa Bac and Nam O districts (Da Nang city), with the goal of promoting local agricultural products, orienting sustainable development, and building community values.
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