Cha Muc
Cha Muc is the most famous food of Quang Ninh and also in the top 50 specialties of Vietnam. The main ingredient of Cha Muc is squid. However, according to local fishermen, chefs must only use squid from Ha Long. The crunchy texture of squids goes perfectly well with Xoi (boiled rice, sticky rice) or Banh Cuon (a type of thin, steamed rice cake).
Ngan
You can find Ngan only in Quang Ninh province. It looks like a clam but much bigger, and is claimed to be good for a person's circulatory system. The locals drink it with wine, or cook in porridge or soup.
Steamed “Tu Hai”
Tu Hai is the speciality of Van Don Island district, some other places call it snail spout. It is a type of shellfish, but it is rare and valuable. You can cook soup or salad with “tu hai” or you can steam or bake it. Steamed “tu hai” is sweet and cool, and is meat mixed with spice.
Banh Gat Gu
Banh Gat Gu is similar with steamed rolled rice pancake. It is made from rice flour. When making this kind of cake, the maker have a secret to make it more delicious by adding cold rice.
Sa Sung (Sandworm)
Sa sung, also known as sandworm, is a typical seafood in Halong. Fresh sandworm stir-fried with celery and leek creates delicious dish. Dried sandworm, turned to dark color, will be grilled or fried. It tastes crunchy and buttery. It is used when drinking alcohol, especially used as seasoning for noodle broth.
Sam
Another fascinating specialty of Halong is Sam - an Arthropod Crustacean. Sam can be used to make a lot of delicious and strange food. Tiet Canh Sam , Goi Sam, Sweet and sour stir-fried, sam egg fried with guise leaves, steamed sam, breaded fried sam, grilled cartilage sam, sam fried with vermicelli, etc.
Three-spined Stickleback
This fish was rated as the most delicious fish in Halong Bay, the main trait to recognize the difference between Three-spined Stickleback and other fishes is 3 spines on its back, the slippery and slimy skin. There are 2 types of Sticklebacks in Halong Bay included: white meat three-spined and yellowish meat one which is tastier and softer to eat. The stickleback can be cooked into many dishes: grilled with seasoning, simmering or braising.