The culinary competition attracted the participation of 14 teams from 11 communes and specialized units, agencies and offices in the district. The teams brought food trays presented according to the traditional “Xip xi” festival custom of the White Thai people, with the main dishes such as boiled duck, braised canarium, grilled fish, five-colour sticky rice, humpback Chung cake, grilled chicken, mo, smoked meat and giang fish.

The dishes were made from locally available ingredients, ensuring freshness and attractive flavours; and presented in a creative, meaningful and eye-catching manner, thus impressing visitors.

In the space for displaying ethnic cultures, nearly 150 artisans and amateur actors and actresses performed the art of "Xoe Thai", a unique cultural form of the Thai ethnic group in Son La, which was recognised by UNESCO as Intangible Cultural Heritage of Humanity.

The "Kin Pang Then" festival of the White Thai ethnic group in Quynh Nhai was also vividly recreated. This festival was included in the list of national intangible cultural heritage by the Ministry of Culture, Sports and Tourism in 2020.

Cultural activities at the ceremony to receive the certificate recognising the “Xip xi” festival of the White Thai people in Quynh Nhai district as an intangible cultural heritage introduced and promoted the image of the beautiful, prosperous and culturally rich riverside land, inviting tourists from all walks of life to Quynh Nhai to celebrate the “Xip xi” festival, which is held in the seventh lunar month every year.