Each team prepared a complete feast tray representing the culinary traditions of its locality. Contestants were required to use fresh, traceable ingredients, prioritising locally available produce while ensuring food safety and hygiene.

The dishes were judged on taste, presentation and creativity, while retaining traditional cooking methods. Each team was given six minutes to introduce its dishes to the judging panel, explaining their preparation, cultural values and significance.

The competition offered visitors a vibrant showcase of the culinary traditions of the Thai, Mong, Dao and Muong ethnic groups. The feast trays featured dishes such as pa pinh top grilled fish, five-colour sticky rice, grilled chicken seasoned with 'mac khen' pepper, smoked pork and wild bamboo shoot soup.

Local forest ingredients and distinctive spices, including 'mac khen', 'doi' seeds and 'mac mat' leaves, were combined with traditional cooking techniques to create dishes that reflected both the flavours and cultural identity of the region.

The competition provided an opportunity to preserve, promote and share the traditional culinary heritage of Son La's ethnic communities. Each dish reflects aspects of local life, from spiritual practices and festivals to everyday customs.

The event also helped promote the people and culture of Son La and the northwestern region, while highlighting traditional cuisine as a tourism product capable of attracting more visitors to the province./.