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| Within the framework of the International Culinary Culture and Tourism Festival - Nghe An 2019, the Exchange Program - promoting 50 Nghe An eel dishes took place on the night of July 18, attracting a large number of delegates, tourists and people of Vinh city to attend. |
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| The program brings together 25 chefs and culinary experts from all over the country to prepare traditional Nghe eel dishes. |
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| With the talented, skillful hands and sophistication of chefs and culinary experts, the eel dishes are not only delicious and rich in flavor but also artistically decorated. The chefs have brought interesting dishes made from eel such as: Ginger leaves wrapped in grilled eel patties; eel braised with Vietnamese coriander and coconut water; bird's nest with eel and turmeric; fried eel; eel-filled gourd cake; eel braised with galangal and fermented rice; grilled eel in bamboo tubes; smoked eel; grilled eel in bamboo tubes with mac khen; four-treasure eel with rice paper; grilled eel rolled in sugarcane; eel patties with abalone sauce... Besides, there are eel dishes that have become Nghe An's trademark such as spicy eel porridge, stir-fried eel, eel vermicelli, eel soup... |
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| Through this way of preparation and decoration, it can be seen that food preparation is also an art, and chefs are artists. In the photo: Grilled eel wrapped in sugarcane. |
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By processing 50 eel dishes at once, the record for processing the most eel dishes at once was set. In the photo: Representative of Vietnam Record Organization awarded the record certificate to the leader of Nghe An Department of Tourism. |
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| The Organizing Committee of the International Culinary Culture and Tourism Festival - Nghe An 2019 awarded certificates and flowers to artisans participating in the Exchange Program - promoting 50 Nghe An eel dishes. |
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The chefs introduced and guided delegates, tourists and people to enjoy and experience Nghe eel dishes. |
Photo: Duc Anh; Content: Cong Kien
