Dong Nai brings local specialties closer to visitors

Recently, at events related to culture, tourism, and cuisine, Dong Nai has been focusing on promoting and demonstrating the preparation of regional delicacies made from local ingredients. At recent cultural and tourism events, Dong Nai has been promoting its regional delicacies.

Dong Nai chefs prepare pomelo salad and fried sticky rice balls to serve tourists at Buu Long Tourist Area. Photo: Ngoc Lien

These activities have proven to be an effective way to introduce local products to visitors, attracting strong interest through hands-on culinary experiences and on-site tastings.

Creating opportunities for visitors to experience local specialties

In recent years, Dong Nai's tourism industry has taken part in numerous events across the country. Highlights include the 80th National Day celebration on September 2, the first Autumn Fair 2025 in Hanoi, the Dong Nai Culinary Festival, and cultural, tourism, and culinary exhibitions in various provinces. At these events, local specialties and signature products were promoted and introduced to visitors, including demonstrations of fried sticky rice, Tan Trieu pomelo salad, and fish noodle soup with rattan shoots and "nhip" leaves (Gnetum gnemon leaves), attracting large numbers of tourists to visit, enjoy, and experience.

Chefs prepare a giant pomelo salad to serve thousands of tourists at Buu Long Tourist Area. Photo: Ngoc Lien

Pham Van Hoang, a fruit and vegetable carving artisan and Vice Chairman of the Dong Nai Provincial Chefs' Association, shared that on every holiday and Tet, the Provincial Chefs' Association coordinates with Buu Long Tourist Area to stage cooking demonstrations and prepare local specialties as well as dishes from other regions. All dishes are made from local ingredients. After preparation, tourists are invited to sample them free of charge. This activity attracts large numbers of tourists who come to watch and enjoy. According to Pham Van Hoang, in addition to demonstrating and promoting local specialties, chefs also prepare and introduce some specialties from other localities and regions across the country.

Demonstrating fried sticky rice balls at the Autumn Fair 2025.

Evaluating the effectiveness of these activities, Pham Van Hoang said the program has received a positive response from tourists. By tasting dishes and watching live cooking demonstrations, tourists can appreciate the flavors of local specialties. This feature is one of the factors that can encourage tourists to stay longer.

Promoting cuisine through tourism channels

To create distinctive impressions for tourism products, most travel businesses believe that integrating culinary culture promotion is an important issue that cannot be overlooked. Cuisine can become a defining feature of a destination, encouraging tourists to stay longer and leaving them with stronger memories. For example, during the fruit season, Dong Nai welcomes tourists back to experience garden ecotourism in the Long Khanh and Xuan Loc areas, with delicious fruits such as durian, rambutan, and mangosteen. In the Tri An Lake area, tourists are also likely to remember specialties such as dried needlefish, catfish, and snakehead fish.

Dong Nai chefs with their unique crispy, sticky rice-wrapped chicken.

Tran Huynh Thu, a visitor who experienced Dong Nai’s culinary booth at the Autumn Fair 2025, said she was impressed by the unique flavor of fish noodle soup with rattan shoots. She noted that the combination of the slight bitterness of the shoots and the natural sweetness of the fish created a memorable taste, and expressed hope to have the opportunity to visit the South and enjoy the dish in Dong Nai in the near future.

According to Nguyen Thanh Liem, head chef at Buu Long Tourist Area, the site has recently strengthened cooperation with the provincial Chefs’ Association to organize live cooking performances and promote local specialties made from local ingredients. These activities have attracted large numbers of visitors, both at the tourist site and at events in cities such as Ho Chi Minh City, Can Tho, and Hanoi.

By promoting local products through tourism and culinary events, Dong Nai has effectively connected visitors with its destinations while enhancing the value and appeal of its tourism industry.

By Ngoc Lien – Translated by Mai Nga, Minho