Shili Nongzhuang · Old Taste Ningbo Cuisine (Dongqian Lake Store)
农家菜 · ⭐ 3.7
No. 100, Huanhu East 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. 100, Huanhu East Road. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Ningbo Old Three Fresh, Pan-fried Fish, Poached Chicken.
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: 农家菜
- Rating: 3.7
- Address: No. 100, Huanhu East Road
- Popular dishes: Ningbo Old Three Fresh, Pan-fried Fish, Poached Chicken, Boiled River Shrimp, Braised Pork Belly
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Dishes
Ningbo Old Three FreshNingbo Old Three Fresh is a traditional Ningbo dish featuring fresh shrimp, fish, and meat, typically using river shrimp, yellow croaker or sea bass, and pork or tenderloin, simmered together with broth to preserve original flavors.
Pan-fried FishA dish made by frying a whole fish after marinating it, resulting in a crispy exterior and tender interior.
Poached ChickenWhite-cut chicken is a traditional dish made primarily from young chicken. It is boiled without any seasonings, preserving the natural flavor of the meat. It is served with a specially prepared sauce to enhance its original taste.
Boiled River ShrimpA dish of fresh river shrimp boiled in seasoned water and served with a light soy-based sauce, highlighting the shrimp's natural flavor.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
Taro StewTaro stew features taro as the main ingredient, paired with meat or seafood. Taro is cut into pieces and simmered in a clay pot with seasonings until tender and flavorful, with a rich broth.
Eggplant and Rice CakeA Chinese home-style dish made with eggplant and rice cake, simmered in a savory sauce for a soft and flavorful experience.
Sauce-Braised SnailsA Sichuan dish made by stir-frying snails with fermented bean paste, chili, and garlic for a spicy and savory flavor.
Snow Cabbage Stir-fried SquidA classic Chinese dish featuring tender squid and preserved mustard greens, stir-fried quickly to retain texture and flavor.
Steamed Crucian CarpA dish made by steaming crucian carp with ginger, scallions, and garlic, resulting in tender fish and a clear, savory broth.