Coming to Hue, the former capital of Vietnam, travelers can not only admire the beauty of royal tombs system of the Nguyen dynasty but also enjoy the unique tradition and cultures of this destination.
In the 19th century, Hue was the capital city of Vietnam, which required the people here to not only know well how to prepare exquisite cuisine for the royal government but also be good at cooking rustic foods. Till now, even though this city is no longer the economic-political center of Vietnam, Hue still remains the shadow of an ancient dynasty with its golden age. And among the characteristics of Hue ancient culture, food has helped shape the culture and style of Hue.
Hue Royal Cuisine had many complicated rules and etiquette from food supply, the processing techniques to the different types of trays, tables, bowls and plates. Each meal for the King has to include 50 different dishes processed by different 50 chefs. According to the old historical book named Dai Nam Thuc Luc Chien Bien, in the breakfast, the King had 12 dishes while in the lunch and dinner, the King would be served with 50 savory and 16 sweet dishes including eight precious dishes called “bat tran”, made of scare food materials. They are nem công – peacook fried roll, tổ yến – salangane’s nest, tê bì – rhinoceros’s skin, hải sâm – sea cucumber, hung chưởng – beer’s hand, bào ngư – abalone, bào xi and lộc cân – deer’s tendon.
Along with the art of processing and presentation of the dishes, the Hue royal cuisine also contain the philosophical concept and the aesthetic ideas of enjoying food. Each meal for the royal family was organized in a scientific way; for instance, vegetables going with meat, spices fitting naturally and dishes chosen based on the weather.
With Vietnamese culture, Hue royal cuisine plays a very important roles. These dishes are not only processed in a complex method but also have to show the meanings behind, the idea of Vietnamese tradition: the food is enjoyed with all senses. That mean a dish has to be harmonious in appearances, taste, yin-yang, hot-cold as well as the layout of the dinner set.
That is the natural harmony and culture of the ancient capital of Vietnam.
With Vietnamese culture, Hue royal cuisine plays a very important roles. These dishes are not only processed in a complex method but also have to show the meanings behind, the idea of Vietnamese tradition: the food is enjoyed with all senses. That mean a dish has to be harmonious in appearances, taste, yin-yang, hot-cold as well as the layout of the dinner set.
That is the natural harmony and culture of the ancient capital of Vietnam.