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Dong Trieu Ceramic Village is one of the must-go destinations for any tourists coming to Quang Ninh to enjoy the spectacular Halong Bay, Vietnam.

Dong Trieu ceramic

Dong Trieu district is located around 60km away from Halong city, which is very well known about the ceramic. Dong Trieu ceramic village was established in 1955, by the first master craftsman, Mr Hoang Ba Huy; however until 1960, this village was officially known as one of the most famous ceramic villages in Vietnam.

The most importance of producing Dong Trieu products is temperature factor. In order to perfectly release a product, the craftsmen have to use the oval kilns firing at 1300C. To always ensure this significantly high temperature, the artisans were dedicated and took much time as well as the energy to prepare necessary material and create appropriate kiln structure. Therefore, Dong Trieu Village is always honorable to release the best quality ceramic products with highly durable factor. Beside this, Dong Trieu Village is able to produce the distinct and specialty products, that the other villages are not capable to manufacture, such as: 100 cm diameter flowerpots, wide flower support seats, basins.

Dong trieu corner

As the high quality and diversion in design as well as decorative pattern, Dong Trieu ceramic are highly appreciated and exported to many countries such as: Korea, Taiwan, United Arab Emirates, Canada and so on.

Rich, flavorsome, chewy, a bit greasy and spicy. All in one “Cha muc” bite.

“Cha muc” (deep fried squid cake) is a famous specialty of Halong.

The key for delivering a tasty piece of “cha muc” lies in one word, “hand-made”. The best squid cakes must be chosen from the fresh squid meat, then grinded in a traditional stone mortal and a wooden pestle and well-seasoned with some savory condiments such as as salt, pepper, onion, garlic, fish sauce, honey, until everything turns into a white smooth thick paste. The deep-frying process requires extreme attention because one overcooked moment can ruin the original flavor of the squid as well as the pleasant yellow color of the cake.

The squid cake is often served with “xoi” (sticky rice) to reduce the strong impression of fried food.

You can randomly find a place selling this rounded delicious pie (maybe “xoi” included) everywhere around Halong Bay, from a cart wandering in the street, to a kiosk in the seafood market or a “cha muc” eatery near the neighborhood. Although “cha muc” is usually considered a street-food snack, it is so popular that many luxury cruises and hotels in Halong Bay even add “cha muc” into their menu as one of the main dish.