Sapa's cold-water streams and rivers have been used for trout farming since the French introduced the species in the early twentieth century. Sapa trout appears on almost every restaurant menu in town, served grilled whole with lemon grass, steamed with ginger, or in a mild hotpot. It's genuinely delicious — the cold, fast-flowing water produces fish with firm flesh and a clean flavour quite different from farmed trout at lower altitudes.
Beyond trout, look for thắng cố — a Hmong meat stew, traditionally made from horse but often now made with pork or buffalo, slow-cooked with spices and served in communal pots. Black bean curd (tofu made with local black soybeans) is another Sapa specialty. The night market around the central square is the best place to try street food: barbecued corn, sticky rice grilled in bamboo, and a range of grilled meats make for a good cheap meal in the evening chill.