Yue Xin Zhe Bo · Guangzhou Zhe Zhe Bo (Hongtai Plaza Store)
Cantonese cuisine · ⭐ 4.0
B1 Floor, Hongtai Plaza, Zhongshan East Road
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 B1 Floor, Hongtai Plaza, Zhongshan East Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Stewed Pear, Stir-fried Intestines with Sauce, Stir-fried Chicken with Ginger in Clay 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: Cantonese cuisine
- Rating: 4.0
- Address: B1 Floor, Hongtai Plaza, Zhongshan East Road
- Popular dishes: Stewed Pear, Stir-fried Intestines with Sauce, Stir-fried Chicken with Ginger in Clay Pot, Stir-fried Beef with Sauce, Stir-Fried Bullfrog with Sauce
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Dishes
Stewed PearA sweet dessert made by slowly stewing pear with rock sugar and goji berries, known for its soothing and moistening properties.
Stir-fried Intestines with SauceA Cantonese dish featuring stir-fried pig intestines with garlic, ginger, and chili in a hot wok, delivering a rich, spicy flavor.
Stir-fried Chicken with Ginger in Clay PotZhe Zhe Sha Jiang Walked Chicken is a dish primarily made with free-range chicken and fresh ginger. The free-range chicken has tender meat, while the fresh ginger adds a unique aroma. To prepare, the chicken is cut into pieces and marinated, then quickly stir-fried together with fresh ginger. Finally, an appropriate amount of sauce is added to reduce and create the characteristic 'zhe zhe' sound.
Stir-fried Beef with SauceStir-fried beef in Cantonese style, using beef brisket or tendon slices with onions, green peppers, and garlic, cooked rapidly in a clay pot or wok with soy sauce, oyster sauce, and light soy sauce to enhance aroma and tenderness.
Stir-Fried Bullfrog with SauceStir-fried bullfrog is a dish featuring bullfrog as the main ingredient, typically cooked with garlic, ginger, chili, and other seasonings in a clay pot using soy sauce and cooking wine, then quickly stir-fried over high heat to create a unique aroma and crispy flavor.
Stir-fried Frog and Free-range ChickenA Cantonese dish combining frog and free-range chicken, stir-fried in a clay pot with garlic, chili, and spices for rich, savory flavor.
Stir-Fried Crispy IntestineZi Zi Cui Chang is a dish made primarily from pork intestines, stir-fried with garlic, ginger, and various seasonings. The pork intestines are carefully prepared to maintain their crisp texture, then quickly stir-fried at high heat with aromatic spices. The sizzling sound produced when the dish is served gives it its name.
Stir-fried通心菜 with 酱汁Stir-fried通心菜 with garlic and ginger is a Cantonese dish cooked at high heat. Wash and cut通心菜, then stir-fry quickly with garlic, ginger, oil, soy sauce, and oyster sauce until tender yet green, finishing with sesame oil.
Hokkien-style Stir-fried Water Spinach with Shrimp PasteA classic Hong Kong dish featuring fresh water spinach stir-fried with aromatic shrimp paste, delivering a savory and umami-rich flavor.
Signature Butter-Steamed PrawnsFresh prawns stir-fried in butter with garlic, chili, and a secret sauce, resulting in tender, flavorful shrimp with rich aroma.
Cooling Bamboo Shoot and Reed Root WaterA traditional Chinese herbal drink made from reed root, bamboo shoot, and sugarcane, known for its cooling and detoxifying properties.
Braised Shrimp and Tofu in Abalone SauceA dish featuring tender tofu and fresh shrimp braised in a rich abalone sauce, offering a delicate balance of umami and sweetness.