Longyan Spring Farmhouse
农家菜 · ⭐ 3.8
No. 19 Hengxi Qiangtou, Changshou Village
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. 19 Hengxi Qiangtou, Changshou Village. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Jiulonghu Fish Head Tofu Soup, Five-Spice Beef, Farmhouse Green Rice Balls.
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: 农家菜
- Rating: 3.8
- Address: No. 19 Hengxi Qiangtou, Changshou Village
- Popular dishes: Jiulonghu Fish Head Tofu Soup, Five-Spice Beef, Farmhouse Green Rice Balls, Braised Eggplant in Oil, Immortal Chicken
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Dishes
Jiulonghu Fish Head Tofu SoupA rich and flavorful soup made with fresh fish head and soft tofu, slowly simmered to create a creamy, savory broth.
Five-Spice BeefFive-spice beef is a dish made by stewing beef with five spices: star anise, cinnamon, Sichuan pepper, cloves, and fennel. Beef is cut into pieces, blanched to remove odor, then slowly cooked with spices and seasonings until tender and flavorful.
Farmhouse Green Rice BallsFarmhouse green rice balls made from glutinous rice flour and mugwort juice, filled with sweet red bean or savory salted egg yolk and pork floss, steamed to perfection.
Braised Eggplant in OilStir-fried eggplant in oil is a Chinese dish featuring eggplant as the main ingredient. Sliced eggplant is fried or pan-seared, then simmered with seasonings like soy sauce, sugar, and garlic until tender and flavorful.
Immortal ChickenImmortal 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.
Braised Pork with Dried Bamboo ShootsA traditional Chinese dish made by braising pork belly with dried bamboo shoots until tender, resulting in a rich and savory flavor.
Braised Fish Head from Jiulong LakeFresh fish head braised with ginger, scallions, soy sauce, and sugar, resulting in tender meat and rich broth.
Braised PotatoesA classic Chinese home-style dish made by slow-cooking potatoes in a savory sauce of soy sauce, sugar, and aromatics.
Taro and Pork Bone SoupA hearty soup made from pork bones and taro, slowly simmered to create a rich, creamy broth with tender taro and deep bone flavor.
Scallion-Baked Crucian CarpA dish made by pan-frying crucian carp with scallions and simmering until tender, resulting in a savory, aromatic flavor.