Shili Restaurant
其他美食 · ⭐ 3.7
No. 192, Xinggong Second Road
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. 192, Xinggong Second Road. It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Maoxuewang, Jellyfish Head, Fried Mulberry Leaves.
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: 其他美食
- Rating: 3.7
- Address: No. 192, Xinggong Second Road
- Popular dishes: Maoxuewang, Jellyfish Head, Fried Mulberry Leaves, Braised Pig Trotters, Braised Spanish Mackerel
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Dishes
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.
Jellyfish HeadJellyfish head is a cold dish made from the head part of jellyfish, cleaned, desalted, soaked, and blanched, then mixed with scallions, ginger, cilantro, and dressing.
Fried Mulberry LeavesFried mulberry leaves is a dish primarily made with fresh mulberry leaves. After cleaning the leaves thoroughly, they are lightly coated with starch or batter and deep-fried in hot oil until golden and crispy. The finished dish is crunchy on the outside and tender inside, preserving the refreshing aroma of the mulberry leaves.
Braised Pig TrottersBraised pig trotters is a dish made primarily with pig trotters, simmered with scallions, ginger, star anise, and other spices after blanching to remove odor, then slowly cooked with soy sauce and sugar.
Braised Spanish MackerelA Chinese dish made by braising Spanish mackerel in a savory sauce of soy sauce, sugar, and ginger.
Scallion Oil HairtailScallion oil hair crab is a cold dish featuring fresh hair crabs. After cleaning and blanching, the crabs are mixed with chopped scallions and seasonings, then drizzled with hot oil to enhance aroma. The key is preserving the crab's crisp texture and freshness.
Scallion-Braised River CarpFresh river carp is pan-fried and then braised with scallions and ginger. The fish is tender, with a rich onion aroma and a slightly salty, savory broth.
Garlic LobsterGarlic lobster is made with fresh lobsters and stir-fried with abundant garlic. After cleaning and blanching or steaming the lobsters, they are mixed with hot oil-fried garlic and seasoned to blend garlic aroma with lobster freshness.
Soy Sauce Clam SoupA soup made with clams as the main ingredient, cooked with soy sauce and ginger. Clear in appearance, with a fresh salty taste highlighting the natural flavor of seafood and soy aroma.
Soy Sauce TofuA Chinese home-style dish made by simmering soft tofu in soy sauce with aromatics, resulting in a savory and tender texture.