It brought together more than 40 excellent units across the country. The festival was held by way of national dish and holiday food exhibition, competition of the technology and skill of cooks and waiters and waitresses, food services competition and exhibition of information on achievements made in the field of cuisine science and technology, divided into the popular services unit and the foreign services unit.

Displayed there were at least 1,000 national dishes of special taste and several kinds of dishes cooked by service workers in various places of the country and 300 scientific research data.

Such special local dishes as noodle, potato and bean dishes, hairy crab and eel ones and such popular and spring food as steamed corn bread, sliced vegetables preserved in soy sauce and Kimchi well showcased the advantages of the Korean food culture developing in the era of Songun.

Drawing attention of experts and visitors were splendid tables on which delicious and nutritious dishes attractive in color and shape are in good harmony with models of vegetables.

Conspicuous were competition of technology and skill among cooks in slicing vegetables, making flower shapes and making sweet foods as well as competition showing refined skill and the spirit of devoted service of waiters and waitresses.

On display at the exhibition hall of information of achievements made in the field of cuisine science and technology were visual aids and multi-media programs showing the achievements made in the researches and designs and cooking utensils conducive to putting cookery on scientific and standard basis.

A closing ceremony was held at the People's Palace of Culture on Tuesday.

Present there were Ro Tu Chol, vice-premier of the DPRK Cabinet, Kim Pong Chol, minister of Commerce, officials concerned and participants in the festival.