Yongshang Mingzao · Ningbo Delicacies (Culture Plaza Branch)
江浙菜 · ⭐ 4.6
No. 1999 Zhongshan East Road, Zone 2, Building 1
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. 1999 Zhongshan East Road, Zone 2, Building 1. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Farmhouse Three Delicacies, Happy Big Glutinous Rice Balls, Sea Urchin Stone Pot Tofu.
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: 4.6
- Address: No. 1999 Zhongshan East Road, Zone 2, Building 1
- Popular dishes: Farmhouse Three Delicacies, Happy Big Glutinous Rice Balls, Sea Urchin Stone Pot Tofu, Special Sauce Steamed Blue Crab, Stone Pot Taro and Pork Belly Dish
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Dishes
Farmhouse Three DelicaciesA classic home-style dish featuring potatoes, eggplant, and green peppers stir-fried together for a savory and satisfying meal.
Happy Big Glutinous Rice BallsA traditional Chinese dessert made of glutinous rice dough filled with red bean paste or sesame sugar, boiled until floating—soft, sweet, and symbolizing reunion.
Sea Urchin Stone Pot TofuSea urchin stone pot tofu is a dish made primarily with soft tofu and fresh sea urchin. The tofu is cut into cubes and placed in a heated stone pot, then simmered with an appropriate amount of broth or water. The sea urchin is evenly spread over the tofu and gently cooked over low heat until fully infused with flavor. The tofu absorbs the rich umami of the sea urchin, resulting in a delicate texture, while the sea urchin retains its distinctive, luxurious taste.
Special Sauce Steamed Blue CrabFresh blue crab cooked in a special sauce, resulting in tender meat and rich flavor.
Stone Pot Taro and Pork Belly DishA dish featuring braised pork belly and taro, cooked in a stone pot to enhance flavor and texture.
Stone Pot Taro StewA savory dish made with taro and pork or cured meat, slow-cooked in a hot stone pot for rich flavor and tender texture.
Steamed Clam with Bean NoodlesA dish made with fresh clams and bean noodles, stir-fried with aromatics and simmered in a savory sauce until the noodles absorb the rich flavors.
Plum-Flavored Pork RibsPlum-braised pork ribs is an innovative Chinese dish primarily made with pork ribs and dried plums. The preparation typically involves marinating the ribs, then pan-frying them until golden brown, followed by stewing them together with dried plums and seasonings until the ribs are fully flavored and the sweet-sour essence of the plums infuses into the meat.
Rice Wine Walnut SoupA sweet dessert made with walnuts and rice wine, simmered with rock sugar for a rich, nutty flavor.
Braised Iceberg with Abalone SauceA refined dish featuring iceberg lettuce braised in a rich abalone sauce, offering a delicate balance of umami and freshness.
Braised Spanish Mackerel with Rice CakeBraised Spanish mackerel with rice cake is a dish featuring mackerel and rice cake. The mackerel is pan-fried until golden, then simmered with soy sauce, sugar, and cooking wine. Rice cake slices are added to absorb the flavorful broth, becoming soft and chewy. The fish remains tender while the rice cake soaks up the rich flavors.