Xiao Li Stew Pot (Ninghai East Street Branch)
Northeastern Chinese cuisine · ⭐ 4.3
No. 16 Dongda Street
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. 16 Dongda Street. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Rice Cake Dumplings, Instant Noodle Hot Pot, Dumpling Hot Pot.
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: Northeastern Chinese cuisine
- Rating: 4.3
- Address: No. 16 Dongda Street
- Popular dishes: Rice Cake Dumplings, Instant Noodle Hot Pot, Dumpling Hot Pot, Sweet Potato Noodles Dumplings, Sweet Potato Noodles in Clay Pot
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Dishes
Rice Cake DumplingsA fusion dish combining soft rice cakes with savory fillings, shaped like dumplings and steamed or boiled for a satisfying texture and flavor.
Instant Noodle Hot PotInstant noodle hot pot combines instant noodles with vegetables and meat, simmered in a pot for rich flavor.
Dumpling Hot PotA traditional Chinese dish featuring dumplings simmered in a clay pot with vegetables and meat, resulting in a rich, savory flavor.
Sweet Potato Noodles DumplingsDumplings made with sweet potato flour and wheat flour, filled with pork, cabbage, or shrimp, steamed or boiled. Soft and chewy with a subtle sweetness from the sweet potato.
Sweet Potato Noodles in Clay PotSweet potato noodles simmered with pork and vegetables in a clay pot, creating a rich, savory dish.
Rice Flour DumplingsRice flour dumplings are made with a blend of glutinous rice and wheat flour, filled with savory ingredients like pork or shrimp, and steamed to a soft, chewy texture.
Rice Noodle Hot PotA hearty dish made with rice and noodles, simmered in a clay pot with meat and vegetables for rich flavor.
Glass NoodlesGlass noodles are thin, elongated food products primarily made from mung bean, sweet potato, or potato starch, and are produced by steaming and sun-drying. During preparation, the starch slurry is heated to solidify, then cut into fine strands and dried. Before eating, they must be soaked in warm water and can be stir-fried, boiled, mixed, or used in soups, often paired with meats, vegetables, and seafood.
Noodles in Clay PotA Chinese dish featuring noodles cooked with meat and vegetables in a clay pot, resulting in a rich, savory flavor.