Agei Xiao Chu Suan Tang Yu Huo
地方菜 · ⭐ 4.0
No. 408, Tongde Road, Liancheng Mingyuan Residential Community
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. 408, Tongde Road, Liancheng Mingyuan Residential Community. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cold-mixed Houttuynia herb, Cold-Mixed Rice Tofu, Spicy Bean Curd and Pork Intestine Chicken.
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: 地方菜
- Rating: 4.0
- Address: No. 408, Tongde Road, Liancheng Mingyuan Residential Community
- Popular dishes: Cold-mixed Houttuynia herb, Cold-Mixed Rice Tofu, Spicy Bean Curd and Pork Intestine Chicken, Preserved Meat Stir-Fried with Potato, Guizhou Snowflake Yellow Beef
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Dishes
Cold-mixed Houttuynia herbCold-mixed Houttuynia cordata is a dish primarily made with Houttuynia cordata, seasoned with garlic, chili oil, vinegar, and soy sauce, simply mixed and ready to serve. It has a refreshing taste and is ideal for summer consumption.
Cold-Mixed Rice TofuA refreshing dish made by mixing rice tofu with vegetables and seasonings like garlic, chili oil, and vinegar for a tangy, spicy flavor.
Spicy Bean Curd and Pork Intestine ChickenA spicy dish featuring tender bean curd, soft pork intestines, and juicy chicken, slow-cooked in a rich, aromatic broth.
Preserved Meat Stir-Fried with PotatoA classic Chinese home dish featuring preserved pork and potatoes stir-fried together for a savory, hearty flavor.
Guizhou Snowflake Yellow BeefGuizhou Snowflake Yellow Beef is made from high-quality local yellow cattle from Guizhou, named for the snowflake-like marbling of fat within the meat. The main ingredient is yellow beef, complemented by local Guizhou spices such as mountain pepper, Sichuan peppercorns, and chili. The basic preparation involves slicing or cubing the beef, marinating it, and then cooking it quickly through stir-frying or hot pot boiling to preserve the tenderness, juiciness, and marbled texture of the meat. This dish highlights the natural flavor of the beef and the distinctive aroma of local spices.
Sour Soup River CarpA Sichuan dish featuring river carp in a tangy, spicy sour soup made with fermented vegetables and tomatoes, known for its refreshing and bold flavor.
Sour Soup Fish Head KingA flavorful dish featuring a fresh fish head simmered in a spicy-sour broth made from tomatoes, pickled chili, and aromatics.
Sichuan-style Stir-fried Frog with Green PeppercornsA spicy Sichuan dish featuring tender frog meat stir-fried quickly with green peppercorns, chili, and aromatics for a bold, numbingly flavorful experience.
Houttuynia and Fern Root Noodles SaladA refreshing cold dish made with fern root noodles and houttuynia, seasoned with garlic, chili oil, and other condiments for a slightly spicy and fragrant taste.
Spicy Tofu ChickenA classic Sichuan dish featuring tender chicken and soft tofu, stir-fried with spicy chili and Sichuan peppercorns for a bold, numbing flavor.
Spicy Duck NeckSpicy duck neck is a dish primarily made with duck neck, which is first blanched and then simmered with various spices, chili peppers, Sichuan peppercorns, and other seasonings to achieve deep flavor and a rich spicy-numbing taste.