Koreans have a custom of cooking traditional dishes with grain and fruits harvested in the season.

Half-moon-shaped rice cake, made of new rice, chestnuts and beans, is one of typical traditional dishes in early autumn.

Jong Sun Hui, a woman living in Taedonggang District, Pyongyang, told KCNA:

"I learnt from my mother about how to cook rice cake. My family members like it very much."

Among the dishes is a dumpling made of steamed glutinous rice flour and boiled and grinded chestnut and honey.

Pyongyang natives used to make pancake with glutinous rice or millet flour, mixed with malt.

Koreans brew liquor with chrysanthemum in the season.

Kye Hye Rim, an old woman living in Rangnang District, Pyongyang, said:

"My family has brewed liquor with chrysanthemum through generations.

Its flowers and stems mixed with millet are fermented for at least one year. This liquor is very good for health

I taught my daughter and daughter-in-law how to brew the liquor."

The traditional autumn dishes, made mainly of materials available in the season, are preserved in the country, steadily enjoying popularity among local people.