Hue Cuisine – Cultural Ambassador of Vietnam

The delicacies of food of the three regions of the country are converging in Hue to form and develop the culinary arts, especially royal cuisine.
In the 9th Hue Festival, culinary artisan Ho Thi Hoang Anh had a display of royal pastries for the first time. And when the spring comes, the royal taste from once again affirms the position of “cultural ambassador” of Hue cuisine.

In the Nguyen dynasty, it can be said that Hue culture is the common achievement of the whole nation at the unified country stage, from 1802-1945. At this time, other forms of art such as literature and art were developed to the top. The culinary art has not only inherited the ancient culinary tradition of the North but also added the rich dishes of the new land south.

hue royal cuisine

Royal cuisine is a cultural heritage

Hue royal cuisine in the past was very rich and varied. It included different kinds of banquets: big party with 161 dishes, medium party with 50 dishes, small one with 30 dishes, first class vegetarian party with 25 dishes, Second class vegetarian has 20 dishes.

In addition to the jade meal: 3 daily meals of the king. Breakfast consists of 12 dishes; Lunch with 50 salty dishes, 16 sweet dishes, dinner with 50 salty items, 16 sweet dishes. But to have that beauty tastes, it also needed to have many factors to create the work.

First of all, the materials were used for processing must be of superior quality, specialties from many localities in the country. The North had Hung Yen’s lychee; Sugar cane, oranges in Thanh Hoa; Hai Duong cloth; Hanoi bird cocks.

The middle region had the strawberry’s forest of Quang Binh, My Loi potato; Huong Can tangerine, Tinh Tam lotus seeds; An Cuu rice; lamprey; Binh Dinh oysters; Mango in Bach Thach, Phu Yen.

In the South there were crocodiles, rice, snails Gia Dinh, Vinh Long. Sea island with abalone … of Hoang Sa – Truong Sa; Fish, scallop of Phu Quoc island; Bird’s Nest of Khanh Hoa island … Second, the delicate processing is harmony with the cooking techniques. Third, the presentation must be beautiful, easy to pick up; set up the dish must also have neat rules, harmonious color…

Thus, Hue royal cuisine is a cultural heritage that needs to be preserved and restored to become a special “cultural ambassador”.

What is the difference of the royal pastries?

This is the first royal pastries’ gallery in Hue Festival is made by the culinary artist Ho Thi Hoang Anh.

Dien Tho : A great display of the hands and a great knowledge of artisans.

hue cuisine

Sweet scones, cakes, jam which are displayed in discs; trays were beautiful as fine artwork delicate installation.

As an artist’s impromptu installation, colorful and flavors pastries that are symbolized the universe, creating a beautiful harmony.

The sweetness of the “lavender” jams, ” oranges” jams , “ginger” jam is not only a blessing but also an ambassador’s happiness.

Slices of “lotus”, “potato”, “squash” are not only makes a beauty of the tea table but also brings a gentle comfort in the hot season…Like an artist’s impromptu installation, colorful jam are symbolized of the universe, creating a beautiful harmony.

Hue cuisine is from folk to court, from court back to folk with characteristics, tastes are hard to forget, as a feature can only say is “Hue cuisine”.

Báo Thừa Thiên Huế online

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