Sichuan Flavor Kitchen (Xingang Business Plaza Store)
Sichuan cuisine · ⭐ 3.4
No. 30 Sanshan Street, Chunxiao, Building 6, No. 30
Dragon Mate tips
If you are traveling in China to visit Ningbo, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 30 Sanshan Street, Chunxiao, Building 6, No. 30. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sichuan Pepper Chicken Feet, Maoxuewang, Boiling Carp.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.4
- Address: No. 30 Sanshan Street, Chunxiao, Building 6, No. 30
- Popular dishes: Sichuan Pepper Chicken Feet, Maoxuewang, Boiling Carp, Sichuan-style Frog with Pickled Chili, Tomato Fish
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Dishes
Sichuan Pepper Chicken FeetA cold dish made from chicken feet marinated with Sichuan pepper, garlic, ginger, and vinegar, offering a crisp texture and spicy, numbing flavor.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Boiling CarpA Sichuan dish featuring fresh carp cooked in a spicy, numbing sauce with vegetables like bean sprouts and chili peppers.
Sichuan-style Frog with Pickled ChiliSichuan-style pickled chili frog is a dish primarily made with frog meat and pickled chilies. The preparation involves cooking the prepared frog with pickled chilies, garlic, ginger, and other seasonings to achieve a spicy and sour flavor.
Tomato FishTomato Fish is a dish primarily made with fish meat and tomatoes. The preparation typically involves slicing the fish and stewing it together with tomato chunks, allowing the tenderness of the fish to blend perfectly with the sweet and sour flavor of the tomatoes, resulting in a bright red color.
Braised BeefBraised beef is a dish made primarily with beef, blanched and then simmered with aromatics like scallions, ginger, garlic, and star anise. Seasoned with soy sauce, sugar, and cooking wine, it's slowly cooked until the beef is tender and flavorful.
Braised Crucian CarpBraised crucian carp is a Chinese dish featuring crucian carp as the main ingredient. After cleaning, the fish is pan-fried until golden brown on both sides, then simmered with葱姜蒜, soy sauce, sugar, and cooking wine until the sauce thickens and the fish absorbs the flavors.
Tiger SaladTiger salad is primarily made by mixing shredded vegetables such as green and red peppers, scallions, and cilantro, then dressing it with seasonings like vinegar, light soy sauce, salt, and sugar—simply toss to combine.
Honeycomb CornCrispy corn is a dish made primarily with fresh corn kernels, mixed with eggs and starch, then deep-fried until the outside becomes crispy and forms a honeycomb-like structure. A small amount of seasoning like salt or sugar may be added for enhanced flavor.
锅仔牛腩锅仔牛腩是一道以牛腩为主要食材的菜肴，通常搭配土豆、胡萝卜、洋葱等蔬菜一同炖煮。制作时先将牛腩切块焯水去腥，再与调料和蔬菜一同放入小火锅或砂锅中慢火炖煮，直至牛腩软烂入味。