The festival was attended by cooks from district-level restaurants under the Public Catering Management Bureau of the Pyongyang City People's Committee and the Ponghwasan Hotel.

What caught visitors' eyes at the festival were roasted eel mixed with fermented soybean, roasted turkey, mullet jelly and steamed mushroom.

Pak Song Chol, chief engineer of the bureau, told KCNA that it was hard to gauge the rankings because the attendants' cooking skills have reached a high level.

Ra Kyong Ok, manager of the Kangdong County Restaurants Management Office, said that she has learned a lot through the festival.

"I think officials should, first of all, have a deep knowledge of cuisines in order to develop cooking," she said, adding that restaurant under her office would top the rankings from next year.

Top team prizes were awarded to the Taedonggang District Restaurants Management Office and Ponghwasan Hotel, team prizes to the Central District Restaurants Management Office and the Taesong District Restaurants Management Office and diplomas and technical prizes to different cooks who proved successful.