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Ningbo Seventeenth House Kaiyuan Guantang Hotel · Zheng's Kitchen (Seventeenth House Kaiyuan Road Store)

江浙菜 · ⭐ 3.9

Kaiyuan Road No. 777

Dishes

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  Loofah Mixed Fresh

  Loofah mixed fresh is primarily made with loofah, combined with various seasonal vegetables and stir-fried. It has a refreshing texture, preserving the original flavor of the ingredients, highlighting freshness and fragrance.
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  Seventeen Room Fish Head

  A dish made with fresh fish head, tofu, ginger, and scallions, slowly stewed to create a rich, creamy broth and tender fish meat.
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  The Secret of Free-Range Pork

  High-quality free-range pork is marinated and slowly stewed to retain its natural flavor. Main ingredients include free-range pork, ginger, scallions, star anise, and other spices, prepared using traditional stewing methods.
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  Ningbo Tangyuan

  Ningbo tangyuan is a traditional snack made with glutinous rice flour for the outer skin, filled with black sesame, peanuts, or red bean paste, hand-rolled into round shapes and boiled before serving.
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  Ningbo Roast Dish

  A specialty dish from Ningbo featuring fresh seafood marinated in a secret sauce and grilled to perfection, offering a rich, savory flavor.
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  Bamboo Shoot and Pork Stew

  A classic Chinese dish made with pork belly and dried bamboo shoots, slow-cooked until tender and flavorful.
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  Steamed Ribbon Fish

  Steamed hairtail is a dish featuring hairtail as the main ingredient. The fish is cleaned, cut into segments, marinated with ginger slices and scallions, then steamed over water to retain its tender texture.
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  Salted Live Shrimp

  A dish made with fresh live shrimp boiled in salted water, resulting in tender and flavorful seafood.
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  Immortal Chicken

  Immortal Chicken is a dish made with chicken as the main ingredient, combined with various seasonings and辅料. Key ingredients include whole chicken or pieces, ginger slices, green onions, garlic cloves, star anise, and Sichuan peppercorns. First, blanch the chicken to remove odor, then stir-fry the spices in oil, add soy sauce, cooking wine, sugar, and simmer until flavorful, finally reduce the sauce. The finished dish has a bright red color and tender chicken.
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  Red Roe Crab in Wine

  A cold dish made by marinating fresh crabs in wine, ginger, and scallions. The crab meat is tender and the roe is bright red, offering a savory and slightly sweet taste with a rich wine aroma.
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  Fried Bean Skin with Yellow Croaker Roll

  Fresh yellow croaker meat wrapped in bean skin and steamed, resulting in a tender and fragrant dish.
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  Eggplant and Rice Cake

  A Chinese home-style dish made with eggplant and rice cake, simmered in a savory sauce for a soft and flavorful experience.
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  Scallion Oil Clams

  Scallion oil clams are made with fresh clams, scallions, ginger slices, and a scallion oil sauce. Clams are cleaned, boiled, drained, then mixed with sautéed scallions to infuse the aroma.
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  Zheng Taigong Tofu Hot Pot

  Zheng Taigong Tofu Hot Pot features soft tofu with pork belly, mushrooms, and greens, slow-cooked in a clay pot. The broth is rich, the tofu melts in the mouth, and the flavor is savory and fresh.
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  Sweet Rice Balls in Fermented Glutinous Rice Water

  Sweet glutinous rice balls cooked in fermented rice wine, a traditional dessert made by shaping glutinous rice flour into small balls, then simmering them in rice wine with sugar, sometimes enhanced with goji berries or red dates.

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