In this regard, Hwang Myong Chol, secretary general of the Association, told KCNA:

Those dishes reflect the national character like the taste of Koreans.

Among the newly registered national dishes are steamed terrapin and cold boiled sturgeon served at Okryu Restaurant. They enjoy popularity among the people as they are tasty and very high in nutritive value.

Typical regional dishes are fried quail, smothered rock fish spiced with soy sauce and fermented flatfish, presented by Sinhung Restaurant and Tonghungsan District General Restaurant in Hamhung City of South Hamgyong Province, and seasoned dish of chopped silky fowl, presented by Jungam Restaurant under the Jonchon County Public Catering Establishment in Jagang Province.

Restaurant dishes include salad mixed with mung-bean jelly from Chongryu Restaurant, Pleurotus eryngii and oyster boiled down in soy from Pyongyang Hotel, and steamed lobster and baking in a shell from South Hamgyong Province.

The dishes are now widely served at restaurants.

The registration of famous dishes has been conducted in the country every year to develop cookery.