International Culinary Culture Festival 2025: Vivid colours of the Northern Mountainous Region

Right from morning of opening day, booth of Tuyen Quang Department of External Relations attracted a large number of visitors. (Photo: Xuan Son)

Abundant OCOP specialties

Right from morning of opening day, booth of Tuyen Quang Department of External Relations attracted a large number of visitors. The products brought to this year’s festival reflected the diversity of the two localities—Tuyen Quang and Ha Giang—which share many similarities in terrain, culture, and culinary traditions.

Among them, Tay square sticky rice cake (banh chung Tay) received considerable interest from festival-goers. Made from fragrant sticky rice, pork, and mung beans, and wrapped in the traditional style of the Tay people in Phuong Do (Ha Giang), the cake carries a rich and rustic flavour. In addition, Chiem Hoa black sticky rice cake (banh gai), one of Tuyen Quang’s long-standing specialties, also drew attention thanks to its softness, chewiness, and the distinctive aroma of ramie leaves.

The banh da (rice cracker) produced in the Dong Van rocky plateau is also a product that strongly appeals to consumers. (Photo: Xuan Son)

Five-colored sticky rice, mint honey, tam that flower honey, beef sausage, horse sausage, Bac Me upland sticky rice, smoked sausage, and more created a vibrant culinary mosaic that reflects the cultural life of ethnic communities in the Northeast. According to booth representatives, both the quantity and variety of products this year surpassed those of 2024: “We hope to attract even more visitors than last year. Many customers who bought our products in 2024 have returned, which shows that our products are gradually gaining wider recognition".

As shared by booth staff, mint honey, smoked sausage, and square sticky rice cake were the three best-selling items on the first day. Many visitors said they came to the festival specifically to “hunt” for mint honey—a famous specialty of the rocky plateau. One visitor said: “Mint honey is very good for health, especially the digestive system and sore throats. Just mixing honey with warm water in the morning already makes the throat feel clean and refreshed".

With the theme “Joining hands to support flood-affected communities”, all activities of the 2025 International Culinary Culture Festival—from the booths to charity programs—aimed at sharing and supporting communities, especially residents of central provinces heavily affected by natural disasters.

Every contribution from individuals and groups directly supported charitable activities, fostering the spirit of mutual assistance and promoting national solidarity.

Five-colored sticky rice, mint honey, tam that flower honey, beef sausage, horse sausage, Bac Me upland sticky rice, smoked sausage, and more created a vibrant culinary mosaic that reflects cultural life of Northeast ethnic communities. (Photo: Xuan Son)

Harmony of mountainous identity

This year, Tuyen Quang booth not only displayed its local specialties but also showcased products from Ha Giang. A booth representative shared: “We do not distinguish between localities, but bring together the most representative products of the former Ha Giang region and the new Tuyen Quang. This combination reflects cultural harmony between the two provinces and symbolizes their process of development and administrative merger while preserving intrinsic cultural values".

This collaboration was also highly appreciated by visitors, as they could experience a rich collection of mountainous specialties in one compact space: from Tay square sticky rice cake and five-colored sticky rice to Shan Tuyet tea—a product that many international partners are interested in researching and developing. Booth representatives noted that presenting highland specialties at an international diplomatic event such as the International Culinary Festival is not only an honour but also an opportunity to promote the image of Tuyen Quang–Ha Giang to foreign friends.

This year, Tuyen Quang booth not only displayed its local specialties but also showcased products from Ha Giang. (Photo: Xuan Son)

Another highlight was the array of traditionally handcrafted products, creating a warm and authentic experience for visitors. They did not only enjoy the food but also listened to stories about the culture and customs of local ethnic communities—elements that give each product its unique character.

In the context of Vietnam’s efforts to build local brands and promote high-quality agricultural economies, the presence of Tuyen Quang–Ha Giang specialties at an international-scale event like this year’s International Culinary Culture Festival serves not only as cultural promotion but also as a testament to the cultural and economic value of the northern mountainous region.

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