Mi Yu Ji · Ningbo Pot Rice with Seafood Stew · Baked Seafood (Wanda Golden Street Branch)
小吃快餐 · ⭐ 3.9
No. 24, Shili Taohua Fang (Ten-Li Peach Blossom Lane), Golden Street, Wanda Plaza
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. 24, Shili Taohua Fang (Ten-Li Peach Blossom Lane), Golden Street, Wanda Plaza. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Char Siu Chicken Stew with Lemongrass, Scallop and Shrimp Pot Rice Porridge, Signature Oyster Egg Fritter.
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: 小吃快餐
- Rating: 3.9
- Address: No. 24, Shili Taohua Fang (Ten-Li Peach Blossom Lane), Golden Street, Wanda Plaza
- Popular dishes: Char Siu Chicken Stew with Lemongrass, Scallop and Shrimp Pot Rice Porridge, Signature Oyster Egg Fritter, Signature Bone Pot Rice Porridge, Grilled Oil-Braised Bamboo Shoots
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Dishes
Char Siu Chicken Stew with LemongrassA Cantonese-style stew featuring chicken and lemongrass, cooked quickly over high heat to lock in aroma and flavor.
Scallop and Shrimp Pot Rice PorridgeClam and shrimp clay pot rice porridge is made with selected clams and fresh shrimp meat, combined with fragrant rice. First, soak the clams until soft, clean the shrimp meat thoroughly, then add both ingredients along with fragrant rice into a clay pot. Add an appropriate amount of water and simmer slowly until the porridge becomes smooth and the freshness of the ingredients is fully blended.
Signature Oyster Egg FritterA Fujian specialty dish made with fresh oysters and eggs, pan-fried to a crispy exterior and tender interior, offering a savory and delicate flavor.
Signature Bone Pot Rice PorridgeA rich rice porridge made with slow-cooked pork bones, served with chicken and shrimp for a savory, comforting taste.
Grilled Oil-Braised Bamboo ShootsFresh bamboo shoots are blanched, then stir-fried with cooking oil, scallions, ginger, garlic, and a small amount of broth, simmered slowly until flavorful. The dish has a golden color and crisp-tender texture with rich aroma.
Crispy Creamy ShrimpFresh shrimp are cooked in a rich cream sauce with garlic and butter, resulting in tender, juicy meat and full-bodied shrimp roe.
Hundred-Sauce Steamed Chicken FeetA Cantonese dish featuring chicken feet steamed with a blend of multiple sauces, resulting in tender and flavorful bites.
Century Egg and Pork Congee in Clay PotA traditional Chinese congee made with century egg, pork, and rice, slowly cooked in a clay pot for rich flavor and smooth texture.
Fujian Fish DumplingsFujian fish dumplings are a traditional delicacy made from fresh fish paste mixed with starch and egg white, filled with shrimp or pork, then steamed. They have a tender, chewy texture and a clear, savory broth.
Scallion Oil Spider CrabScallion oil hairy crab is a dish featuring live hairy crabs, cleaned and cut into pieces, stir-fried with scallions and ginger, then simmered with seasonings until flavorful, finished by drizzling hot oil to enhance aroma.
Celery Shrimp Porridge in Clay PotA savory porridge made with shrimp paste and celery, slowly cooked in a clay pot for rich flavor and tender texture.
Crispy Scholar ChickenA crispy-skinned chicken dish made by marinating whole chicken, coating it in batter, and deep-frying until golden. The meat remains tender and juicy inside.