A Niu Authentic Sichuan Cuisine (Nanzhen'an Street Store)
Sichuan cuisine · ⭐ 4.1
No. 227, Nanzhen'an Street, Baihe Subdistrict (opposite Chun Tian Hotel)
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. 227, Nanzhen'an Street, Baihe Subdistrict (opposite Chun Tian Hotel). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-mixed Houttuynia herb, Kung Pao Chicken, Hand-grabbed Spare Ribs.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 4.1
- Address: No. 227, Nanzhen'an Street, Baihe Subdistrict (opposite Chun Tian Hotel)
- Popular dishes: Cold-mixed Houttuynia herb, Kung Pao Chicken, Hand-grabbed Spare Ribs, Maoxuewang, Sichuan-Style Boiled Lobster
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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.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Hand-grabbed Spare RibsA Chinese dish featuring tender pork ribs marinated and cooked until juicy, traditionally eaten by hand for convenience and flavor.
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.
Sichuan-Style Boiled LobsterA spicy and numbing dish made with fresh lobster, cooked in a rich broth of chili, Sichuan pepper, and fermented bean paste.
Boiling FishA dish featuring fresh fish with vegetables like mung beans and cabbage, topped with hot oil infused with chili and Sichuan pepper to quickly cook the fish slices and infuse flavor.
Sichuan-style Frog with Pickled ChiliSichuan-style pickled chili frog is a dish primarily made with frog meat and pickled chilies. The preparation involves cooking the prepared frog with pickled chilies, garlic, ginger, and other seasonings to achieve a spicy and sour flavor.
Steamed LobsterSteamed lobster features fresh lobster cooked with ginger and scallions, preserving its natural flavor and tender texture.
Grilled FishGrilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
Garlic Pork SlicesGarlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.