Ji Wei Lou · Zun Yan (Dongbu New City Fubang Store)
鱼鲜 · ⭐ 4.5
No. 338 Changle Road (Units 1–29) and No. 340 Changle Road (Units 1–30); underground parking available with guidance to entrance parking
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. 338 Changle Road (Units 1–29) and No. 340 Changle Road (Units 1–30); underground parking available with guidance to entrance parking. It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Chilled Pork Slice Delight, Hokkaido Sashimi Platter, Curry Crab.
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: 4.5
- Address: No. 338 Changle Road (Units 1–29) and No. 340 Changle Road (Units 1–30); underground parking available with guidance to entrance parking
- Popular dishes: Chilled Pork Slice Delight, Hokkaido Sashimi Platter, Curry Crab, Stewed Sea Bream with Rice Cake, Signature Crab Bone Sauce
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Dishes
Chilled Pork Slice DelightA refreshing cold dish made from marinated pork loin slices, served chilled for a crisp texture and savory flavor.
Hokkaido Sashimi PlatterA platter of fresh sashimi featuring salmon, tuna, scallop, and shrimp from Hokkaido, served raw to highlight natural flavors.
Curry CrabCurry crab is a dish made with crabs and curry sauce. Fresh sea or river crabs are cleaned, cut into pieces, and stir-fried with onions, tomatoes, garlic, and ginger. Curry powder or paste is added, then water or coconut milk is used to simmer until flavorful, followed by reducing the sauce.
Stewed Sea Bream with Rice CakeA traditional Chinese home-style dish made by stewing fresh sea bream with rice cake, seasoned with soy sauce, sugar, and aromatics for a savory, comforting flavor.
Signature Crab Bone SauceA rich and savory sauce made from fresh crab bones and spices, perfect for noodles, dipping, or cooking base.
Sea Flower Bean NoodlesA refreshing cold noodle dish made with mung bean vermicelli and vegetables like seaweed, carrot, and cucumber.
Fire Pot TaroA Sichuan specialty dish made by slow-cooking taro in a traditional fire pot, resulting in a soft and rich flavor, often paired with cured pork.
Red Roe Crab in WineA cold dish made by marinating fresh crabs in wine, ginger, and scallions. The crab meat is tender and the roe is bright red, offering a savory and slightly sweet taste with a rich wine aroma.
Crispy Pork BellyCrispy pork belly is a traditional dish made primarily with pork belly. The pork belly is first marinated, then roasted until the skin becomes crispy and the meat inside remains tender. The entire process emphasizes precise temperature control to ensure the skin turns golden and crunchy while the inner meat stays juicy.
Golden Sand Beef RibsA Chinese dish featuring beef ribs stir-fried with egg yolk sauce, tender and flavorful.
Foie Gras SashimiFresh duck liver sliced and served raw, offering a silky texture and rich flavor, often enhanced with lemon juice or black pepper.