In this regard, KCNA had interviews with Deputy Secretary Kang Ki Jong and an official Jong Won Myong of the Korean Association of Cooks.

Q: Can you tell me about the scale and proceedings of the festival.

A (Kang): The festival drew 50 odd entities under the Korean Association of Cooks.

It consists of a cooking skill contest and demonstration, a display of local special dishes, noted dishes served at restaurants and fixed dishes, a show of cooking techniques and a short course.

Q: Please tell me about the attractions of the festival.

A (Jong): They include dishes made of terrapin, sturgeon and quail and goose steamed with fruit spices, presented by the Okryu Restaurant.

Varieties of eel dishes presented by the Ryugyong Rungna Restaurant also catch the visitors' eyes.

Noticeable are the seafood stew and slices of mixed raw fish, presented by South Hamgyong Province and Nampho City.

The bouilli chicken with insam inside, one of special diets of Kaesong City, is one of the attractions.

The festival will be conducive to popularizing excellent cookery and upgrading the food culture.