At the booth, visitors can enjoy cakes such as Chim Gau cake, Lang cake, Giay cake, Te cake, Gai cake, etc.

The cakes are not only beautifully presented, but also have the delicious, sticky taste of rice, mixed with leaves, creating a unique flavor.

Ms. Pham Thi Thuy, Phu Binh village, Doi Binh commune shared that Chim Gau cake is a typical cake of the Cao Lan people, indispensable during holidays and Tet. To have a delicious Chim Gau cake, the sticky rice is carefully selected, it must be the best type of rice. The cake is wrapped in wild pandan leaves. The pandan leaves are collected, washed, dried, and the hard part is removed to make wrapping easier. While mixing the rice, the maker often adds a little salt to make the cake more flavorful. The bird cake has no filling, after being boiled, the cake has the fragrant taste of rice and pandan leaves.

At the festival, tourists are extremely impressed with the five-color sticky rice dish. The beautiful color of the sticky rice is created from the leaves of the trees, after collecting the leaves, washing them, boiling them to get the water, then soaking them with rice. Therefore, it is very safe for users. The yellow color is created from turmeric powder. The sticky rice is dipped in sesame salt, it is fragrant and delicious.

The making of traditional cakes is passed down by grandmothers and mothers to their children and grandchildren. Thereby, contributing to preserving and promoting the cultural identity of the local ethnic groups.