Tang Yun Xuan Fine Dining Restaurant
特色菜 · ⭐ 3.9
No. 1009, Suntang North 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. 1009, Suntang North Road. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Scallion Black Garlic Stir-fried Australian Beef Cubes, Signature Fish Soup with Vegetable Sauce, Norwegian Salmon with French Red Wine Foie Gras.
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: 特色菜
- Rating: 3.9
- Address: No. 1009, Suntang North Road
- Popular dishes: Scallion Black Garlic Stir-fried Australian Beef Cubes, Signature Fish Soup with Vegetable Sauce, Norwegian Salmon with French Red Wine Foie Gras, Spicy Vinegar-Soaked Bok Choy Slivers, Australian Lobster Tail with Sichuan Pepper and Chili, Baked and Served in Half
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Dishes
Scallion Black Garlic Stir-fried Australian Beef CubesAustralian beef cubes stir-fried with scallions and black garlic, offering a savory and aromatic dish.
Signature Fish Soup with Vegetable SauceA rich and flavorful soup made with fresh cod fish, vegetables, and a special vegetable sauce, simmered to perfection for a delicate and savory taste.
Norwegian Salmon with French Red Wine Foie GrasNorwegian salmon paired with French red wine foie gras, delicately prepared to highlight rich flavors and textures.
Spicy Vinegar-Soaked Bok Choy SliversA refreshing cold dish made with shredded bok choy soaked in a spicy vinegar dressing, offering a crisp and tangy flavor.
Australian Lobster Tail with Sichuan Pepper and Chili, Baked and Served in HalfThe main ingredient is Australian rock lobster (small lobster). The lobster is split in half lengthwise, with the shell intact. The lobster meat is topped with a mixture of Sichuan peppercorns, dried chilies, and other spices, then drizzled with a small amount of oil. It is cooked using a baking/grilling method until the meat is fully cooked and infused with the aromatic spices, and the shell becomes fragrant. The finished dish features firm, springy lobster meat with a distinct numbing and spicy aroma from the Sichuan pepper. It is typically served as a half portion per person.
Boiling Fish FilletA Sichuan dish featuring tender fish fillets cooked in a spicy, numbing broth with vegetables and aromatics, served hot.
Chaozhou Pickled Cabbage with Jellyfish SkinA refreshing cold dish made with jellyfish skin, pickled cabbage, and seasonings like garlic and chili oil, known for its crisp texture and tangy-spicy flavor.
Crispy Young PigeonCrispy young squab pigeon is made from tender squab, marinated specially and then deep-fried until golden and crispy. The skin is crunchy while the meat remains tender and fragrant.
Braised Shrimp in Soy SauceA Cantonese dish featuring fresh shrimp braised in soy sauce with garlic and ginger, resulting in a savory and aromatic flavor.
Soy Sauce River ShrimpA Chinese home-style dish made with fresh river shrimp stir-fried in soy sauce, resulting in tender, flavorful shrimp with a rich, savory taste.
Soy Sauce River ShrimpA Chinese home-style dish made with fresh river shrimp stir-fried in soy sauce, resulting in tender, flavorful shrimp with a savory, slightly sweet taste.
Crispy Pork Belly MeatCrispy pork belly meat is marinated, breaded, and deep-fried for a crunchy exterior and tender interior, served with a special sauce.