Laowu Yiyang · Sichuan Cuisine (Yinzhou Wanda Store)
Sichuan cuisine · ⭐ 4.3
No. 999 Siming Middle Road
Dragon Mate tips
If you are traveling in China to visit Ningbo, this restaurant is worth a stop for great food. This restaurant is located at No. 999 Siming Middle Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sour Cabbage Fish, Ancient Method Clear Soup Chicken Bean Flower, Kung Pao Crispy Eggplant Shrimp Meatballs.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Ningbo
- Category: Sichuan cuisine
- Rating: 4.3
- Address: No. 999 Siming Middle Road
- Popular dishes: Sour Cabbage Fish, Ancient Method Clear Soup Chicken Bean Flower, Kung Pao Crispy Eggplant Shrimp Meatballs, Kung Pao Chicken, Braised Bok Choy
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Dishes
Sour Cabbage FishFresh carp is simmered with sour cabbage and spices in a spicy broth, resulting in tender fish and bold flavors.
Ancient Method Clear Soup Chicken Bean FlowerA traditional Sichuan dish made with chicken and egg white, simmered in clear broth to create a delicate, bean-flower-like texture, served with tender chicken for a fresh, light flavor.
Kung Pao Crispy Eggplant Shrimp MeatballsFresh shrimp and eggplant are combined into meatballs, deep-fried until crispy outside and tender inside. Tossed in a spicy-sweet Kung Pao sauce made with chili, Sichuan pepper, soy sauce, and sugar for a balanced savory, slightly sweet, and crunchy texture.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Braised Bok ChoyA home-style dish made by braising fresh bok choy with garlic and ginger until tender, offering a mild and savory flavor.
Handcrafted Lemon Tea with Perfume LemonHandcrafted lemon tea made with fresh lemons, black or green tea, and sugar syrup. Lemon slices are manually crushed to release aroma, then mixed with ice for a refreshing drink.
Signature Sichuan Pepper FishSignature Sichuan pepper fish features fresh grass carp, marinated and poached, then topped with a sauce made from Sichuan pepper, chili, ginger, and garlic. Tender fish meat blends with the unique numbing aroma of Sichuan pepper for a rich taste.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Green Pepper Mao Xue WangGreen pepper Maoxuewang is a Sichuan dish featuring tripe, duck blood, bean sprouts, and tofu skin, stir-fried with green peppers, garlic, ginger, and doubanjiang. Ingredients are blanched or boiled first, then mixed with seasoned stir-fry and simmered in broth.
Green Chili Sauce Mandarin FishFresh mandarin fish from Qiandao Lake is stir-fried with a spicy green chili sauce, offering a delicate and slightly tangy flavor.- Fragrant Spicy Chicken with ChiliA classic Sichuan dish made with chicken stir-fried in dried chilies and Sichuan peppercorns, delivering a bold, spicy, and aromatic flavor.