In the round sticky rice cake pounding competition, there were five teams from Nam Nghep, Long Cang, Cham Pong, Giang Phong, Huoi Ngua and Chom Khau hamlets of Ngoc Chien commune. Each team prepared 15 kg of cooked sticky rice and pestles, mortars, eggs, and banana leaves. Each selected four members, including two men and two women, who took turns pounding the rice and making the cakes. The cakes must be round, smooth, naturally white, and fragrant with the smell of new sticky rice.

For the panpipe playing competition, teams from different hamlets of Ngoc Chien commune competed in the panpipe playing and dancing performances. The contestant who blew well and followed the rhythm of the music with difficulty while performing got a higher score.

These activities aimed to preserve and promote cultural values, and create attractive tourism products to lure more visitors to the commune.

On this occasion, an ethnic food cooking competition was organised, drawing the participation of 15 teams from 15 hamlets of Ngoc Chien commune.

The teams presented dishes made from available ingredients, combined with local spices. A variety of delicious dishes, imbued with the ethnic identity of the commune, such as stream fish, black Mong chicken, Bauhinia flower salad, smoked buffalo meat, and pa pinh top (grilled fish) were decorated with Hawthorn flower.

The teams introduced the meaning of their dishes, and the unique culinary quintessence of the ethnic groups in Ngoc Chien, thus contributing to promoting Ngoc Chien’s potential and strengths, and attracting more tourists to the commune.