Just Want to Open a Broken Shop · Maoxuewang (Binjiang Branch)
Sichuan cuisine · ⭐ 4.5
No. 245, Yuesheng 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. 245, Yuesheng Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Mom's Chicken Frames, Fruit Cup, Boiling Duck Slice and Fish Head.
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: 4.5
- Address: No. 245, Yuesheng Road
- Popular dishes: Mom's Chicken Frames, Fruit Cup, Boiling Duck Slice and Fish Head, Beef Potato Tomato Rice Bowl, Beef Fried Noodles
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Dishes
Mom's Chicken FramesA homestyle dish made with chicken frames, marinated and slowly stewed to tender perfection, rich in flavor and deeply rooted in Northeast Chinese cuisine.
Fruit CupFruit cup is a dessert made by placing diced fresh fruits into a cup. Common ingredients include apples, bananas, strawberries, mangoes, grapes, and sometimes yogurt or honey is added for flavor. It is best served chilled.
Boiling Duck Slice and Fish HeadA Sichuan dish featuring duck slices and fish head simmered in a spicy, numbing broth with chili and Sichuan peppercorns.
Beef Potato Tomato Rice BowlA hearty rice bowl featuring beef, potatoes, and tomatoes stir-fried together and served over rice.
Beef Fried NoodlesA popular dish made by stir-frying beef slices with cooked instant noodles, seasoned with garlic, ginger, and soy sauce for a savory flavor.
Pig Brain FlowersPig brain flower is a dish primarily made with fresh pig brain as the main ingredient. During preparation, the pig brain is first cleaned to remove the blood membrane, then gently blanched in boiling water until it reaches a semi-cooked state. Next, it is simmered with spices and seasonings such as scallions, ginger, garlic, chili peppers, and Sichuan peppercorns, allowing the pig brain to fully absorb the broth until thoroughly cooked, resulting in a soft and delicate texture.
Pork Brain TofuA Sichuan dish made with pork brain and soft tofu, simmered in broth with aromatics for a rich, silky texture.
Marinated Red ShrimpA cold dish made by marinating fresh red shrimp in a blend of soy sauce, garlic, ginger, chili, and lemon juice for a refreshing, savory flavor.
Po Dian Mao Xue WangA classic Sichuan-style spicy hot pot dish made with duck blood, beef tripe, yellow throat, bean sprouts, and other ingredients, stir-fried with chili, Sichuan pepper, and fermented broad bean paste.
Fatty Intestine ChickenFatty Intestine Chicken is a dish made primarily with pork intestines and chicken. First, the pork intestines are thoroughly cleaned and boiled until cooked, then they are stewed or stir-fried together with chicken and seasoned with spices to create the dish.
Shrimp and Crab ArmyShrimp and crab soldiers is a dish featuring fresh shrimp and crab meat or claws, stir-fried with oil and seasoned with葱姜蒜. It's finished with a thickened sauce, emphasizing precise heat control to keep the seafood tender.
Shrimp and Crab SauceShrimp and crab sauce is a condiment made from fresh shrimp and crab meat, minced and stir-fried with scallions, ginger, garlic, and doubanjiang for a rich, savory flavor—ideal with rice or as a dipping sauce.
Brewer's Frog LegsBifengtang Frog is a dish featuring frog legs marinated and deep-fried until crispy outside and tender inside, then stir-fried with garlic, chili, onion, and breadcrumbs for rich flavor.
Chicken架Chicken架 (chicken frame) is a dish made from chicken bones. The main ingredient is chicken骨架, which is typically blanched and then simmered or braised with seasonings to absorb flavor. In some regions, it is also cooked by grilling or frying.