La Wu Ge Jiangxi Small Stir-fry
地方菜 · ⭐ 3.9
No. 66, Suntang South 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. 66, Suntang South Road. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Nanchang Duck Three Parts, Beef Shank Stewed with Taro, Corn and Pork Rib Soup.
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: 地方菜
- Rating: 3.9
- Address: No. 66, Suntang South Road
- Popular dishes: Nanchang Duck Three Parts, Beef Shank Stewed with Taro, Corn and Pork Rib Soup, Stir-Fried Baby Bok Choy, Stir-fried Water Bamboo with Preserved Pork
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Dishes
Nanchang Duck Three PartsA traditional Jiangxi dish made with duck legs, wings, and gizzards, braised until tender in a savory sauce.
Beef Shank Stewed with TaroBeef shank and taro slowly stewed together, resulting in tender beef and creamy taro that absorbs the rich broth.
Corn and Pork Rib SoupCorn and pork rib soup is mainly made from pork ribs and corn. After blanching the ribs, they are cooked together with corn in a pot, adding water and simmering until the ribs are tender and the corn is sweet, resulting in a clear or slightly yellowish broth.
Stir-Fried Baby Bok ChoyA simple and healthy dish made by quickly stir-frying fresh baby bok choy with garlic, resulting in a crisp and savory side vegetable.
Stir-fried Water Bamboo with Preserved PorkStir-fried water bamboo with preserved pork is a Chinese dish using water bamboo and preserved pork as main ingredients. Water bamboo is a seasonal wild vegetable in spring, while preserved pork is cured and air-dried pork. Slice the pork, trim and wash the water bamboo, then stir-fry the pork to release oil before adding the bamboo and quickly cooking until just done. Season and serve.
Spicy Stir-Fried Century EggSpicy stir-fried century egg made with century eggs and green peppers, quickly stir-fried after slicing. Smooth texture, slightly spicy and savory taste, highlighting the unique flavor of century eggs.
Sour Cabbage with Pork IntestinesSuancai Feichang is a dish primarily made with pork intestines and pickled cabbage. After thorough cleaning and blanching to remove odor, the pork intestines are stewed together with chopped pickled cabbage, allowing the intestines to absorb the sour aroma of the cabbage while maintaining a soft and tender texture.
Pressure Cooker Fish HeadA dish made by stewing fresh fish head with ginger, scallions, and cooking wine in a pressure cooker, resulting in tender meat and rich broth.
Fresh Fragrant SnailFresh snails stir-fried with ginger, garlic, and chili, resulting in a tender and aromatic dish.
Braised Chicken Feet with SoybeansBraised chicken feet with soybeans, using fresh chicken feet and high-quality soybeans as the main ingredients. The chicken feet are carefully prepared first, then slowly stewed together with soybeans until the meat becomes tender and the soybeans soft and creamy. The dish features a rich, flavorful broth that fully blends the freshness of the chicken feet with the aromatic richness of the soybeans.