The annual festival was attended by 1,400 cooks, waiters and waitresses selected from more than 50 units across the country.

What caught visitors' eyes at the festival were dishes cooked with bullfrog, freshwater lobster and quail dishes which were presented by the Okryu Restaurant.

The festival was also accompanied with a practical contest and a demonstration cooking.

What drew particular attention were the cooking skills for steamed sturgeon, roasted eel and mushroom dishes.

The festival included an exhibition of specific cuisines and an exhibition of sci-tech achievements in cooking.

Kim Yong Il, a department director of the Korean Association of Cooks, told KCNA that the festival served as a good occasion for developing the country's cooking techniques and food culture.