Qingjia Mu Xiao · Raw Marinated & Boiled Seafood · Ningbo Local Delicacies (Hanling Branch)
江浙菜 · ⭐ 4.4
No. 1566 Huanhu East Road, Hanling Water Street, No. 85 (beside Jianhu Bridge)
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. 1566 Huanhu East Road, Hanling Water Street, No. 85 (beside Jianhu Bridge). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Pork Belly, Braised Pork Belly Pot, Hangzhou-style Bian'erchuan.
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: 4.4
- Address: No. 1566 Huanhu East Road, Hanling Water Street, No. 85 (beside Jianhu Bridge)
- Popular dishes: Braised Pork Belly, Braised Pork Belly Pot, Hangzhou-style Bian'erchuan, Osmanthus Wood Lotus Jelly, Steamed Drunk Crab
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Dishes
Braised Pork BellyA classic Chinese dish featuring tender pork belly braised in a savory-sweet sauce until melt-in-your-mouth perfection.
Braised Pork Belly PotA savory dish of pork belly slowly braised in a pot with soy sauce, sugar, and spices until tender and flavorful.
Hangzhou-style Bian'erchuanHangzhou-style Bian'erchuan is a traditional noodle dish from Hangzhou, Zhejiang, made with thin noodles, pickled mustard greens, bamboo shoots, and pork slices in a savory broth.
Osmanthus Wood Lotus JellyA refreshing dessert made from wood lotus seeds and flavored with osmanthus syrup, offering a smooth and sweet taste.
Steamed Drunk CrabSteamed crab immersed in a fragrant wine-based marinade, resulting in tender meat with rich, savory flavor.
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 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.
Fried Bean Skin with Yellow Croaker RollFresh yellow croaker meat wrapped in bean skin and steamed, resulting in a tender and fragrant dish.
Tiger Skin包裹黄鱼A Chinese dish featuring yellow croaker fish, fried and scored to resemble tiger skin, then braised with seasonings for a savory, tender texture.
Blood ClamBlood clam is a dish primarily made with fresh clams, typically stir-fried with minced garlic, ginger slices, and other seasonings to allow the clams to fully absorb the flavors. A small amount of yellow wine and soy sauce is often added during preparation to enhance aroma while preserving the clams' tender texture.