Dalat's highland produce changes what's on the menu: fresh artichokes appear in soups, strawberries show up in desserts, and the cool climate means that hotpot and other warming dishes are eaten year-round rather than reserved for a cold snap. The local speciality is bánh mì Đà Lạt — a thicker, softer baguette than the Saigon version, filled generously and eaten at street stalls near the market. The city also has a coffee culture built on local beans from the surrounding hillsides.