Tien Yen crocodile
Despite its strange name, in fact, the Ca Sai (some places also call it Xay) is a hybrid duck-goose breed commonly raised in Tien Yen commune, Quang Ninh province (old Tien Yen district).
Thanks to the delicious meat quality and economic value, this breed of livestock has gradually been expanded and concentrated in localities in eastern Quang Ninh such as Ba Che, Dam Ha, Binh Lieu...
The meat of the crocodile is firm, has a natural sweet and aromatic taste and has little odor. In particular, the meat is not too soft or fatty like duck meat and not too lean or dry like goose meat.
The crocodile is raised from 7 months to 1 year, weighs from 2.5-3kg, has wings long enough to cross each other, can be used for meat, processed into many delicious dishes such as boiled, grilled, stir-fried...
However, the most popular and favorite dish is crab cooked with plum sauce.
Depending on the regional culture and each family's taste, the dish of plum and taro is often slightly varied. Some places add sweet potatoes or taro, which not only helps the dish become smoother and more nutritious, but also absorbs fat from the meat, making the flavor rich without being too rich.
7-course Sam in Quang Yen
Horseshoe crabs are found in abundance in some coastal areas of Hai Phong city and Quang Ninh province such as Cat Ba, Ha Long...
Among them, horseshoe crab in Quang Yen (Quang Ninh) is the most popular with large exploitation output and horseshoe crab meat with high commercial value. Dishes made from horseshoe crab have also become famous specialties here, attracting visitors from all over to come and enjoy.
In Quang Yen, horseshoe crabs are often prepared in pairs (each pair weighs 3-4kg, some pairs weigh up to 5-6kg), into 7 dishes, arranged as a full feast. Dishes include: horseshoe crab blood soup, stir-fried horseshoe crab meat with bamboo shoots, stir-fried horseshoe crab legs with sweet and sour sauce, fried horseshoe crab legs, horseshoe crab sausage, horseshoe crab eggs and horseshoe crab vermicelli.
Because sea urchin meat is rich in protein and has a cold nature, when preparing it, locals often combine it with some hot and spicy ingredients and spices such as garlic, lemongrass, pickled bamboo shoots, chili, betel leaves... to balance the dish.
Porridge
In Quang Ninh, chao cha (also known as chao thuyen cai) is a rustic dish, closely associated with the livelihood of fishermen in coastal areas. The main ingredient of this porridge dish is white porridge or dried sweet potato porridge - a typical porridge of the Eastern region of Quang Ninh.
However, the side dishes served with porridge are extremely diverse, up to dozens of types. From dishes with strong sea flavors such as salted fish, braised sea bass, braised shrimp, to familiar specialties of the Eastern Quang Ninh region such as pickled radish (cala thau), tau so,... all blend together to create a rustic yet unforgettable flavor.
In addition to the familiar dishes above, today's chao cha is also varied and creative with many new side dishes to satisfy the diverse tastes of diners. A bowl of chao cha can be served with braised ribs, stir-fried liver, salted fish, salted eggs, century eggs, fried alum fish, minced meat, etc., creating a richness in both flavor and color.
On average, a mixed chao cha dish (including 5-6 side dishes) costs about 60,000 - 80,000 VND. If you want to enjoy more variety, you can pay extra and order a special dish with about a dozen side dishes, enough to fully experience the culinary quintessence of Quang Ninh coastal region.
Source: https://vietnamnet.vn/dac-san-quang-ninh-khong-phai-ai-cung-biet-bay-bien-nhu-mam-co-3-4-nguoi-an-no-2452259.html
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