La De Jiao Xiang Cuisine (Ganglong Branch)
Hunan cuisine · ⭐ 4.4
No. 1 Canghai 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. 1 Canghai Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Chicken, Signature Frog Legs, Pork Killing Dish.
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: Hunan cuisine
- Rating: 4.4
- Address: No. 1 Canghai Road
- Popular dishes: Spicy Chicken, Signature Frog Legs, Pork Killing Dish, Cherry Blossom Pudding Frog Legs, Spring Water Lamb
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Dishes
Spicy ChickenA flavorful chicken dish made with spices and seasonings, commonly stir-fried or braised for a rich, aromatic taste.
Signature Frog LegsSignature frog legs made with fresh bullfrogs, stir-fried with garlic, ginger, dried chilies, and seasonings after deep-frying. Tender meat with rich flavor, often cooked with onions and green peppers.
Pork Killing DishSlaughterhouse dish, primarily made with fresh pork, typically paired with pig blood and offal, then stewed. The dish retains the original flavor of the pork, with a rich broth and tender meat, complemented by various pork parts for a nutritious meal.
Cherry Blossom Pudding Frog LegsA creative dish featuring tender frog legs paired with cherry blossom-flavored pudding, offering a delicate balance of savory and sweet.
Spring Water LambSpring water lamb is a dish made primarily with fresh lamb, slowly stewed with mountain spring water. After blanching the lamb, it is placed in a pot with辅料 such as ginger slices and scallions, then simmered over low heat with spring water until the meat becomes tender and the broth rich and flavorful.
Stir-Fried Snail MeatStir-fried snail meat is a Chinese dish featuring fresh river or sea snails, cleaned and de-veined, quickly stir-fried with garlic, ginger, chili, and other seasonings. The key lies in precise heat control to preserve the tender texture.
Braised Lamb with Red SauceRed-braised mutton is a dish primarily made with mutton, prepared using the red-braising method. After slow stewing, the mutton becomes tender and juicy, enhanced by a blend of spices and seasonings that create a rich aroma and deep flavor.
Old Changsha Original Flavor LoofahFresh loofah stir-fried with garlic, chili, and fermented black beans, this dish highlights the natural flavor of the vegetable in authentic Hunan style.
Stinky Tofu Chicken FeetChicken feet and fermented stinky tofu are the main ingredients, boiled and then fried. The chicken feet are tender and flavorful, while the stinky tofu offers a strong aroma and rich texture, combining savory and slightly spicy tastes.
Steamed Pork Ribs with TaroA traditional Chinese dish featuring pork ribs and taro steamed together, resulting in tender, flavorful meat and soft, savory tubers.
Cooling Lemon TeaMade from fresh lemon juice, green or black tea, honey or sugar, and ice cubes. Refreshingly sweet and sour, it helps relieve spiciness and quench thirst.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.