In harmony with the cultural picture of wet rice agriculture, the people of Nghe region also bring the traditional features of Vietnamese meal, but besides that, they also bring their own tastes and characteristics of Nghe An land and people.

According to the tradition of many generations, during the holidays, weddings, funerals, Vietnamese people often set up a grand feast, first to worship the fairies and the gods, to wish the witnesses, help maintain the maintenance for the descendants, later to meet family and village. In harmony with the cultural picture of wet rice agriculture, the people of Nghe also carry the traditional features of the Vietnamese meal, but besides that, they also bring the unique tastes and characteristics of Nghe An land and people.

Like the regions of Vietnam, Nghe An people often believe that the meal must have three layers of tray. The bottom layer has four bowls, usually stir-fry, vermicelli, bananas, all cooked with pork. Well-off households have three more dishes called six bowls. The second layer presents dry dishes such as silk rolls, pork rolls ... This is the class that is beautifully displayed, the most stylish in the meal. Coming to the third class is the deck of tea, ie sweet foods such as donuts, cakes and a tea dish, usually roasted bean tea with water or green bean tea.

Dinner is not the same as regular meals, so in each meal the role of the chef is extremely important. The dishes of Nghe people always require to satisfy the senses. To do this, it is necessary to rely on the skills of the mechanic. In each region, sometimes in every village in Nghe An there are groups of workers who specialize in cooking. There are char cookers who have become famous, always welcome, hunted, and rarely taken by homeowners.

In particular, not only during festivals, weddings or funerals, Nghe people only prepare basic meals but also work occasions for villages such as digging ditches, damming, constructing bridges ... The people here also have a grand banquet, although there is no record in the convention but it has long been considered a custom of the Nghe An people that everyone follows. If the family is poor, any meal is fine, but for the well-off families, the preparation of the meal must be decent and methodical, or everyone will be deceived and forced. rework, do it again.

Nghe's feast is a fusion of rustic dishes in the countryside, which are specialties with the characteristics of the land and people here, in which indispensable types of rolls. Sausage is one of the indispensable dishes in the meals of Nghe An people. Looking at the rolls are beautifully placed on a plate decorated with flowers and leaves, when enjoying the spread of scent, crunchy delicious to make many diners.

Nghe's rolls are made very meticulously, very cleverly bundled. According to the experience of famous silk rollers who want to create toughness, crunchy, white and smooth adhesion, the raw materials for making the rolls must be fresh and fresh meat to see and the warmth of the pig 40 to 50 kg, when pounded evenly and enduring for meat puree. Previously, Nghe An people gave a bit of borax to keep it long but later abandoned it for borax because this is a substance on the list of substances banned from use in food.

The culinary culture of Vietnam in general and the country of Nghe in particular always brings the characteristics of wet rice agriculture culture. It's a culinary scene that has a profound influence on the environment, the environment. In that cuisine, meals are the fusion of dishes in the homeland and the country; is the behavioral culture between people and people; is the beauty of Vietnamese culinary treasures.