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Origin cuisine

Along with the values of natural resources, culinary culture is being identified as one of the important factors in tourism development - a “smokeless industry”. Because hidden in each dish is the unique cultural identity of each nation and each region, creating an impression and appeal of the destination to tourists. The land of origin of the nation, possessing a unique cuisine passed down through thousands of years of history, Phu Tho has always focused on exploiting the value of the quintessence of local cuisine to increase its attractiveness and experience. experience and connection of tourists with the destination, gradually positioning the Dat To tourism brand.

Origin cuisine

Tourists experience making five-color sticky rice at Homestay Tony Luan (Xom Bong 1, Long Coc commune, Tan Son district).

Taste of the Land of Ancestors

In the list of Vietnam travel itineraries introduced by many domestic and international travel companies, Phu Tho is an attractive destination that is hard to ignore. This midland land is the first capital of Vietnam, the cradle of wet rice civilization, Lac Viet culture, where the unique cultural identities of different ethnic groups intersect.

The early establishment of agricultural production has created conditions for Phu Tho residents to live a free, open, united life, and soon learn to enjoy and create cuisine, becoming a unique cultural feature associated with life. community here. Over thousands of years of history, the Lac and Hong generations have together preserved and promoted the quintessential values of the ancestral cuisine, creating a culinary culture that is not only rich in dishes (from specialties “coming to the King” to rustic delicacies) but also diverse in presentation and enjoyment. For residents living in the lower Red River area, culinary culture is associated with “heaven’s pearls”, with the belief of worshiping Hung Kings - Hung Temple Festival such as: Banh chung, banh giay, banh te, banh te, and banh chung. cast, sweet soup, cassava cake,...

In contrast to the highlands of Tan Son, Thanh Son, Yen Lap,... where ethnic minorities are settled, the culinary taste is rich in natural flavors, mountains and forests and associated with indigenous culture. , ancient stories from the time of “giving birth to land, giving birth to water” such as: Five-colored sticky rice, cooked chicken, sour meat on bamboo tubes, braised chicken with bamboo shoots, grilled duck-stream fish, stone moss, sticky rice... Which season is the food? The dish, although rustic, is fresh and delicious, rich in flavor.

Vice Chairman of the Provincial Culinary Culture Association, Director of the Provincial Tourism Promotion Center Nguyen Duc Hoa said: "Currently, Phu Tho has about 100 unique dishes that have been profiled by the Provincial Culinary Culture Association." Nominate typical Vietnamese cuisine. Among them, three dishes (including My Lung chicken crow sticky rice, Dat To banh chung, cassava cake) have been honored by the Vietnam Culinary Culture Association as typical Vietnamese cuisine in phase I - 2022. It is a region Land with many cultural interferences, Phu Tho possesses a very rich and unique cuisine. This is an important basis for the locality to exploit its tourism potential. Doing a good job promoting and promoting culinary culture will make an important contribution to preserving and promoting the image of the land and people of Phu Tho, creating an impression and attraction for tourists when returning to their homeland. source".

Origin cuisine

Some unique dishes, imbued with the cultural identity of ethnic minorities in the province.

Origin cuisine

Interesting experiment

In fact, cuisine is always a major aspect of a traveler’s overall experience at each destination. When local culinary products bring a good experience to tourists, it will contribute to enhancing the overall tourist experience and become a reason for them to return to the destination. Determining the important value of cuisine in tourism development, in recent times, Phu Tho has focused on exploiting the quintessence of traditional cuisine at the destination, thereby contributing to increasing the attractiveness, experience and the connection of tourists with tourism development localities.

Accordingly, the Department of Culture, Sports and Tourism has coordinated with the Provincial Tourism Association to regularly organize training courses to foster cooking skills to serve local people and service businesses. Catering services and restaurants at tourist areas and destinations in the province. Through the training program, students are provided with basic knowledge about food hygiene and safety, how to arrange dishes and drinks, how to serve tables,... to enhance the value of dishes. Traditional food, quality service at destinations.

In addition, the Department of Culture, Sports and Tourism also coordinates with the Provincial Culinary Culture Association to regularly organize and participate in a variety of activities to promote Dat To cuisine and culture such as: Organizing Festivals. Dat To Culture and Cuisine, Dat To Culture and Cuisine Week on Lunar New Year, Hung Temple Festival; Participate in tourism-culinary festivals, cultural, tourism and culinary weeks held in provinces and cities nationwide;....

Currently, at tourist destinations in the province, there are activities to experience sightseeing and practice making traditional dishes (such as: Practicing making banh chung, going to the forest to pick colorful leaves to make five-color sticky rice, visiting the facility). processing tea and enjoying Long Coc tea, experiencing making Hung Lo rice noodles...) have been included in the list of “hard” activities to welcome tourists. Specialty cuisine restaurants are also increasingly appearing in tourist centers and festivals, meeting the needs of tourists to enjoy culinary culture anytime, anywhere.

Ms. Nguyen Thi Ngan Ha, a tourist from Ho Chi Minh City shared: "During the trip back to our roots, my family had the experience of going to the forest with the Muong people to pick colorful leaves to make five-color sticky rice, and participate in Decorate and enjoy the traditional leaf feast. These experiences have helped me understand more about the customs, living habits, cultural identity and unique ways of preparing dishes of the people here. I believe many other tourists returning to Phu Tho will also enjoy this."

With good and effective ways, Phu Tho is moving flexibly, creating new values in local tourism development. Through each group of guests, each culinary experience activity, the cultural features drawn from thousands of years, imbued with flavor, color, and taste, are condensed into quintessence that continue to be absorbed, created, and enhanced day by day. methodically and professionally, so that traditional culinary experiences can gradually enhance and promote their value in the homeland.

Mai Bich


Mai Bich

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