Taking part in the festival are 49 teams selected from provinces, ministries, national institutions and other sectors.

The festival is divided into skill contest and demonstration of cooks and waiters and waitresses, exhibition of local specialties and famous dishes served at public catering establishments, demonstration of appointed dishes and exhibition of scientific and technological achievements.

Highly acclaimed at the first-day festival were several hundred kinds of popular and famous dishes. They included Pyongyang cold noodle presented by the Okryu Restaurant, mung-bean pancake by the Chongnyu Restaurant, boiled rice and bean-paste soup by the Changgwang Restaurants Management Office and steamed mullet seasoned with peppered bean paste by the Mangyongdae Chonsok Restaurant.

Also drawing viewers' interest were local specialties, including soft bean curd dish of North Phyongan Province, edible herb dishes of Jagang Province and potato dishes of Ryanggang Province.

The exhibition of scientific and technological achievements is helpful to providing the festival participants with better knowledge of dishes.

The ongoing festival is sponsored by the Korean Association of Cooks.