Mao Family Restaurant (Xinmin Road Store)
Hunan cuisine · ⭐ 3.6
No. 48, Xinmin Road (opposite China Construction Bank)
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. 48, Xinmin Road (opposite China Construction Bank). It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Sichuan-style smoked bamboo shoots with cured pork, Mao's Braised Pork, Xiang-style Maoxuewang.
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: 3.6
- Address: No. 48, Xinmin Road (opposite China Construction Bank)
- Popular dishes: Spicy Sichuan-style smoked bamboo shoots with cured pork, Mao's Braised Pork, Xiang-style Maoxuewang, Sour Cabbage Stir-fried with Pork Cracklings, Pan-fried Qianlong Lake Bream
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Spicy Sichuan-style smoked bamboo shoots with cured porkDry Pot Smoked Bamboo Shoots with Preserved Pork is a dish primarily made with smoked bamboo shoots and preserved pork. Soak the smoked bamboo shoots in advance, then cut them into segments, and slice the preserved pork. Heat oil in a wok, first stir-fry the preserved pork until it releases its fat, then add the smoked bamboo shoots and stir-fry together. Finally, add seasonings such as doubanjiang (fermented broad bean paste), garlic slices, and ginger slices, and stir-fry until well flavored.
Mao's Braised PorkMao's braised pork belly is made with pork belly, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and other seasonings. The finished dish has a bright red color, is rich but not greasy, and melts in your mouth.
Xiang-style MaoxuewangA spicy and flavorful Hunan-style dish made with duck blood, beef tripe, yellow throat, and vegetables, stir-fried in a rich chili and Sichuan pepper sauce.
Sour Cabbage Stir-fried with Pork CracklingsA traditional Chinese dish made by stir-frying sour cabbage with pork cracklings, resulting in a savory and tangy flavor.
Pan-fried Qianlong Lake BreamFresh bream from Qianlong Lake is marinated and pan-fried until golden and crispy outside, tender inside.
Spicy Fish SkinSpicy fish skin is a dish primarily made with fish skin, seasoned with spices such as chili peppers and Sichuan peppercorns, and carefully prepared. The fish skin has a smooth and tender texture with a rich spicy flavor, making it an excellent side dish for rice.