culture

The Fifth Sweet and Biscuit Sculpture Show was recently held at the Chongnyu Restaurant, a famous public catering base in Pyongyang, winning popularity. 

Presented to the show on the theme of “Pyongyang Is Best” were more than 1 000 sugar and biscuit sculptures created by public catering and external service units and foodstuff factories in Pyongyang.

The sculptures on display aroused curiosity and admiration from the visitors as each of them represented well the relevant theme and was made well by applying formative arts. 

Ri Kyong Su, a staffer of the Cooks Association of Korea said that the visitors said in unison that the sugar sculptures Sonamu-brand satchel and Mindulle notebooks presented by a foodstuff factory made them feel gratitude for the benevolent care of the Workers’ Party of Korea and the state equally reaching all the schoolchildren across the country and think their country is the best. 

The sugar sculptures presented by the Sonhung Foodstuff Factory also drew the attention of visitors as they distinctively depicted the national symbols, including Phungsan dog and magpie.

The Haebangsan Hotel, Pyongyang Koryo Hotel and Changgwangsan Hotel also presented distinctive sugar sculptures.

A crowd-puller was the booth of the Okryu Restaurant where there were on display sugar sculptures depicting national dishes, including famous Pyongyang cold noodles, and various kinds of animals and plants.

Especially, sugar sculptures presented by Pak Kum Hyang, cook of the restaurant, made visitors reluctant to leave the booth. 

The sculptures depicted two lobsters, chrysanthemums in a vase, fresh strawberries put on a snow-covered stump, and goldfish playing in a fish basin just looked like real ones, so it was difficult to distinguish them without looking closely at them or touching them.

An Kwang Ho, a cook of the Haebangsan Hotel, also presented sugar sculptures depicting animals and plants, including a white horse with its forelegs lifted high and a potted peach tree in full bloom, gaining the admiration of visitors.

During the show there was a demonstration of excellent cooks.

Whenever the cooks made sugar sculptures in an instant with nimble fingers and masterly skills, the visitors loudly applauded them in wonder.

A lecturer of Pyongyang University of Fine Arts expressed admiration for the original sculptural effects of sweets and biscuits, highly appreciating the cooks’ level of sculpture as high as artists’.