No.8 Coffee
Western cuisine · ⭐ 3.9
No. 8, Gongyuan North Road, Yingmengli, right side of Zhengda
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. 8, Gongyuan North Road, Yingmengli, right side of Zhengda. It is a Western cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Ice Latte, French Fries, Sirloin Steak.
This is not a typical Chinese restaurant. Some dishes may be localized adaptations of Western cuisine, so check ingredients and flavors before ordering.
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: Western cuisine
- Rating: 3.9
- Address: No. 8, Gongyuan North Road, Yingmengli, right side of Zhengda
- Popular dishes: Ice Latte, French Fries, Sirloin Steak, Pear Juice, Chicken Cutlet
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Dishes
Ice LatteIce latte is a cold beverage made by mixing espresso, milk, and ice cubes. The preparation is simple: first mix espresso with an appropriate amount of milk, then add ice cubes and stir until cooled, resulting in a refreshing drink that combines the aroma of coffee with the smooth texture of milk.
French FriesFrench fries are a food made from potatoes, cut into strips and deep-fried. In the preparation process, potatoes are peeled, washed, sliced into uniform long strips, then fried in hot oil until golden and crispy. Finally, salt or other seasonings are sprinkled on top.
Sirloin SteakSirloin steak is a Western dish made from beef tenderloin, marinated and then pan-seared to a golden crust while keeping the inside tender and juicy.
Pear JuicePear juice is made from fresh pears, washed, peeled, cored, and chopped, then blended into juice. Water can be added for dilution, and the juice is filtered before drinking.
Chicken CutletChicken cutlet is made from chicken breast, marinated, coated with flour or breadcrumbs, then deep-fried until golden and crispy. The outer crust is crunchy while the inner chicken remains tender and juicy.