Amann Grilled Fish (Taihe Apartment Phase I Store)
Sichuan cuisine · ⭐ 3.7
No. 37, Dingshan Road
Dragon Mate tips
If you are traveling in China to visit Ningbo, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 37, Dingshan Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-Marinated Fish Skin, Sichuan-style Snails, Dry Pot Tofu with Dried Bean Leaves.
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: 3.7
- Address: No. 37, Dingshan Road
- Popular dishes: Cold-Marinated Fish Skin, Sichuan-style Snails, Dry Pot Tofu with Dried Bean Leaves, Spicy Cauliflower in Hot Pot, Soybean and Pork Stir-fry
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Dishes
Cold-Marinated Fish SkinCold fish skin salad is a dish made primarily from fish skin. Clean the skin, blanch or boil it, cool, then slice or shred. Mix with garlic, green onions, cilantro, and seasonings like soy sauce, vinegar, chili oil, sesame oil, sugar, and salt.
Sichuan-style SnailsA Sichuan-style dish made with fresh snails stir-fried in a spicy and numbing sauce using chili, Sichuan peppercorns, and fermented bean paste.
Dry Pot Tofu with Dried Bean LeavesA spicy Sichuan dish made with tofu and dried bean leaves, stir-fried in a dry pot with chili, garlic, and ginger for rich, aromatic flavor.
Spicy Cauliflower in Hot PotDry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
Soybean and Pork Stir-fryA classic Chinese dish made with tender soybeans and pork strips, stir-fried together for a savory and satisfying meal.
Stir-Fried ChickenStir-fried chicken is a Chinese dish made primarily with chicken, usually thigh or breast meat cut into pieces, stir-fried quickly with scallions, ginger, garlic, and hot oil to keep the meat tender.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Braised RoosterBraised rooster is a dish made primarily with a whole rooster. After blanching, the chicken pieces are stir-fried in oil and then slowly simmered with soy sauce, sugar, cooking wine, ginger slices, and green onion segments until fully flavored. The finished dish has a bright red color, tender chicken meat, and rich taste.
Braised Old Duck in Red SauceA traditional Chinese dish featuring old duck braised in a savory red sauce with aromatic spices.
Garlic-Style CrawfishGarlic shrimp is a dish made with fresh crayfish as the main ingredient, stir-fried with large amounts of minced garlic, ginger slices, chili peppers, and other seasonings. First, clean and blanch the crayfish to remove any fishy odor, then sauté minced garlic and auxiliary ingredients in oil, add the crayfish and stir-fry, finally season and reduce the sauce to allow the garlic aroma to fully blend with the shrimp meat.