In this regard, KCNA had an interview with Secretary Jo Hi Guk and Department Director Kim Yong Il of the Association.

Question: The national cooking competition has been held as an annual event in the country. Would you like to tell me about it?

Answer (Jo): The competition is aimed to put the cookery on a scientific and aesthetic basis and ensure exchange of experiences and achievements gained in cooking.

The current competition, divided into groups of public service, hotels and provincial public catering and service, was attended by cooks from 32 bodies.

The competition was rated by professional and public assessment of choice of dishes, cooking processes and tastes.

Q: Can you tell me about distinction between the current competition and the previous ones?

A (Kim): The previous ones involved a wave of kinds of dishes. But, this competition mainly featured traditional dishes, including loach soup, roast, fruit punch and steamed fish.

Dishes made by cooks from Okryu Restaurant, Chongryu Restaurant, Pyongyang Koryo Hotel and other units won high appreciation, as they lively represented the traditional and present-day aesthetic natures.

The Association is set to upgrade the local cookeries by organizing diverse forms of courses, competitions and exhibitions, as part of efforts to build a civilized socialist nation.