Qingjia Mu Small Diner · Raw Marinated & Cooked in Alcohol · Ningbo Fresh Seafood (Tianjing Lane Branch)
江浙菜 · ⭐ 4.5
No. 52, Tianjing Lane, Qingjiamu
Dragon Mate tips
If you are traveling in China to visit Ningbo, this restaurant is worth a stop for great food. This restaurant is located at No. 52, Tianjing Lane, Qingjiamu. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Fried Crispy Tofu Skin Rolls, Stir-Fried Beef with Yellow Onion, Braised Pork Belly.
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: 江浙菜
- Rating: 4.5
- Address: No. 52, Tianjing Lane, Qingjiamu
- Popular dishes: Fried Crispy Tofu Skin Rolls, Stir-Fried Beef with Yellow Onion, Braised Pork Belly, Walnut Wine Fermented Rice Balls, 熟醉大闸蟹
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Dishes
Fried Crispy Tofu Skin RollsA traditional Chinese snack made by rolling tofu skin into tubes and deep-frying until crispy, often served with sweet bean sauce or chili paste.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Braised Pork BellyA classic Chinese dish featuring tender pork belly braised in a savory-sweet sauce until melt-in-your-mouth perfection.
Walnut Wine Fermented Rice BallsA sweet dessert made of glutinous rice balls served with fermented rice wine and crushed walnuts, offering a soft, sweet, and nutty flavor.
熟醉大闸蟹熟醉大闸蟹以新鲜大闸蟹为主料，经蒸熟后浸泡在由黄酒、酱油、糖、姜片、葱段等调制的醉汁中腌制而成，使蟹肉吸收酒香与调味料的精华。
Steamed and Drunk Freshwater ShrimpA cold dish made by steaming freshwater shrimp and marinating them in a seasoned wine-based sauce, resulting in a rich, savory flavor.
Pian'erchuan Hot PotA fusion dish combining Hangzhou-style ingredients with hot pot elements, featuring preserved vegetables, bamboo shoots, and pork slices in a savory broth.
Marinated Spider CrabFresh crab is marinated with ginger, garlic, scallions, cooking wine, soy sauce, and vinegar to create a cold dish. No heating is involved—flavor infuses through the marinade while preserving the crab's tender texture.
Marinated Crab PasteLive crab marinated in salt, ginger, garlic, rice wine, and soy sauce to preserve its freshness and tenderness.
Private Chef Boiling FishA Sichuan-style dish featuring tender fish fillets cooked in a spicy, numbing broth with vegetables and aromatics, known for its bold flavors and fiery heat.