涌煲记·蟹煲·砂锅海鲜·煲出宁波味(天一旗舰店)
鱼鲜 · ⭐ 4.6
Rear Entrance of Starbucks, Kaiming Street
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 Rear Entrance of Starbucks, Kaiming Street. It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Childhood Lard Cake, Salted Egg Yolk Stir-fried Loofah, Salted Egg Yolk Baked Chicken Wings.
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: 鱼鲜
- Rating: 4.6
- Address: Rear Entrance of Starbucks, Kaiming Street
- Popular dishes: Childhood Lard Cake, Salted Egg Yolk Stir-fried Loofah, Salted Egg Yolk Baked Chicken Wings, Creamy Stir-fried Shrimp, Stir-fried Snakehead Fish Head Pot
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Dishes
Childhood Lard CakeChildhood Lard Cake is a traditional Chinese snack made primarily from pork fat, glutinous rice flour, and white sugar. The pork fat is cut into small pieces, marinated with sugar for several hours until it softens and releases oil, then mixed with glutinous rice flour to form a dough. The dough is divided into small pieces and steamed. The finished product is translucent and milky white, with a soft, glutinous, and oily texture, carrying the distinctive aroma of lard. It is typically consumed as a snack or tea dessert.
Salted Egg Yolk Stir-fried LoofahA Chinese dish featuring tender loofah stir-fried with salted egg yolk, creating a rich, savory flavor.
Salted Egg Yolk Baked Chicken WingsChicken wings marinated, fried, then baked with salted egg yolk for a savory, crispy texture and rich flavor.
Creamy Stir-fried ShrimpA Cantonese dish featuring fresh shrimp stir-fried in a creamy sauce with garlic and onion, resulting in a rich, savory flavor.
Stir-fried Snakehead Fish Head PotA Cantonese dish featuring snakehead fish head stir-fried in a clay pot with garlic, ginger, and fermented black beans, resulting in a rich, savory flavor.
Signature Stir-fried Pig Intestine PotA signature dish featuring tender pig intestines stir-fried in a clay pot with garlic, ginger, and onions, delivering a rich, spicy flavor.
Signature Secret-Recipe Crab PotFresh crabs are simmered in a secret sauce with potatoes and tofu, creating a rich, savory dish.
Signature Baked Yellow CroakerYellow croaker is marinated, lightly coated with starch, and baked at high temperature to achieve a crispy skin and tender flesh. Seasonings like green onions, ginger, garlic, and cooking wine enhance the aroma.
Juicy Beef StewA savory stew made with tender beef and vegetables, simmered in a rich broth that enhances the natural juices of the meat.
Pork Trotter and Chicken Claw StewPig trotter and chicken claw stew is a slow-cooked dish featuring pig trotters and chicken claws, seasoned with ginger slices and green onions, cooked in a clay pot or stew pot. After long simmering, the meat becomes tender and flavorful, with a rich broth.
Stir-Fried Fish Head PotFresh fish head stir-fried with garlic, ginger, and fermented black beans in a high-heat method, resulting in tender fish and rich flavor.
Classic Frog and Chicken Feet StewA flavorful stew made with fresh frog legs and chicken feet, slow-cooked in a spicy sauce for tender, aromatic results.
Shrimp Oil Fried RiceShrimp oil fried rice is made by stir-frying rice with shrimp oil, green onions, and eggs. First, the rice is separated and cooked, then shrimp oil and seasonings are added, followed by beaten eggs and green onions for a fragrant, well-blended dish.
黄油焗花蛤黄油焗花蛤是一道以新鲜花蛤为主料，加入黄油、蒜末等调料，通过焗烤方式制作的菜品。花蛤清洗后与融化的黄油、蒜末混合，放入烤箱或烤盘中加热至花蛤开口，使黄油和蒜香渗透入花蛤肉中。