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DNO - Cuisine is considered one of the key pillars of tourism, alongside accommodation, sightseeing, and experiential activities. In Da Nang, culinary tourism products are increasingly being developed, attracting visitors and strengthening connections between destinations on the tourism map.
“Touchpoints” along the travel journey
At Leaf Village & Farm in Hai Van Ward, visitors can combine sightseeing, resort stays and cultural experiences with traditional cuisine.
They join local artisans in making traditional cakes and exploring markets offering mountain specialities such as wild honey, dried bamboo shoots, and fermented rice wine while enjoying Co Tu dishes in a riverside setting along the Cu De River.
In Hoi An Dong Ward, tourism operators and local residents are developing culinary tours linked to the Bay Mau nipa palm forest and Thanh Dong vegetable village. They include cultural experience models combining local-history storytelling with Quang-style cuisine.
A standout story is about "My Quang Nieu" (Quang noodles in clay pots), a dish that brings together specialities from across the Quang region, including Phu Chiem noodles, Cam Thanh fresh shrimp, Tra Que vegetables, Thanh Ha clay pots, Kim Bong wooden chopsticks, Hoi An chilli sauce, and more.
Meanwhile, the Thanh Dong Organic Vegetable and Tourism Cooperative attracts visitors through clean agricultural products and experiential tours, including organic cooking activities, career orientation programmes, and coracle riding in the nipa palm forest.
Culinary experiences are also increasingly incorporated into tour itineraries. Reportedly, Da Nang’s diverse cuisine, including Quang noodles, pork rice paper rolls, cao lau, fish cake noodle soup, and chicken rice, has become an essential part of tours for domestic visitors.
"Touching the authenticity" through Quang cuisine
During the 2026 summer tourism season, Da Nang is hosting the Da Nang Food Tour 2026 festival from May 20 to 24 at East Sea Park, Tam Thanh Beach Square and other venues across the city, while culinary festivals and food tours will continue through December 2026.
According to the municipal Department of Culture, Sports and Tourism, the festival combines cuisine, culture and tourism to showcase stories of local people, land and Quang identity in a modern and immersive way, reflecting the tourism sector’s orientation toward “Touching the Authenticity".
Beyond festivals, visitors are increasingly seeking authentic dining experiences at the origin of local specialities, such as mi Quang in Tuy Loan, roasted veal at Cau Mong, and cao lau in Hoi An Ancient Town. Travel companies have also adapted by designing more diverse and experience-based culinary tours.
Culinary festivals are admitted to help strengthen the image and branding of local dishes, making tourism promotion and destination marketing more effective.
Da Nang’s cuisine is increasingly blending local and international influences. Expanding diverse dining spaces, including Halal food areas for Muslim visitors, would improve experiences for international tourists and better meet the varied demands of global markets visiting the city.