Lao Tai Gong Duck Pot (Haibin Jiayuan Branch)
Hot pot · ⭐ 3.8
Nos. 172–176 Haining 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 Nos. 172–176 Haining Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Spicy Twelve-Flavor Crawfish, Spider Crab, Fried Tofu Fish.
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: Hot pot
- Rating: 3.8
- Address: Nos. 172–176 Haining Road
- Popular dishes: Spicy Twelve-Flavor Crawfish, Spider Crab, Fried Tofu Fish, Braised Eastern Sea Catfish, Scallion Oil Clams
China trip · China travel
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Dishes
Spicy Twelve-Flavor CrawfishSpicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
Spider CrabSpider crab is a dish made primarily with fresh spider crab. The preparation typically involves cleaning the crab body, then steaming or stir-frying it, and adding seasonings such as ginger and garlic to enhance the aroma according to taste. Spider crab has delicious meat and is a delicacy for seafood lovers.
Fried Tofu FishA dish made by frying tofu cut into fish-like shapes, resulting in a crispy exterior and soft interior, often served with sweet chili sauce or salted pepper.
Braised Eastern Sea CatfishA dish made with fresh Eastern Sea catfish braised in a savory sauce of soy sauce, sugar, and aromatics.
Scallion Oil ClamsScallion oil clams are made with fresh clams, scallions, ginger slices, and a scallion oil sauce. Clams are cleaned, boiled, drained, then mixed with sautéed scallions to infuse the aroma.