Eel dishes are a culinary hallmark of Nghe An, prepared in many forms including stir-fried eel, braised eel, porridge and soup. The cuisine is known for flavours that combine the eel’s natural sweetness with chilli, wild shallot, turmeric and local spices.
Beyond daily meals, eel dishes are commonly served at festivals and family celebrations and have become a signature experience for visitors. Preparation involves careful deodorising, delicate seasoning and oil-free cooking methods that preserve the eel’s natural taste.
The recognition is expected to help safeguard traditional knowledge, encourage local communities to maintain culinary practices and support the promotion of regional culture and tourism.
Tran Thi My Hanh, director of the Nghe An Department of Culture, Sports and Tourism, said the designation recognises eel cuisine as a symbol of local identity and honours folk knowledge and cultural practices passed down through generations.
Nghe An authorities plan to roll out promotional programmes linking eel cuisine with tourism, with the aim of developing it into a distinctive culinary product for both domestic and international audiences.
