Chuanxiang Ge (North City Branch)
Sichuan cuisine · ⭐ 3.8
No. 530-2 Jianxin North 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. 530-2 Jianxin North Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dry-Fried Green Beans, Appetizer Taro Noodles, Hand-grabbed Lamb 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: 3.8
- Address: No. 530-2 Jianxin North Road
- Popular dishes: Dry-Fried Green Beans, Appetizer Taro Noodles, Hand-grabbed Lamb Ribs, Shredded Cabbage, Maoxuewang
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Dishes
Dry-Fried Green BeansDry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
Appetizer Taro NoodlesTangy fern root noodles made with fern root powder, cucumber ribbons, carrot strips, and cilantro, dressed with vinegar, soy sauce, garlic, and chili oil. Cooked and chilled for a smooth texture, then mixed evenly with seasonings.
Hand-grabbed Lamb RibsHand-grabbed lamb ribs is a dish primarily made with lamb ribs, typically using fresh lamb rib or leg ribs. After marinating, the meat is roasted or stewed until fully cooked. The lamb has a firm texture and tender flavor, which can be eaten by hand, either with seasonings or dipping sauces.
Shredded CabbageShredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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.
Minced Pork and Sour Cowpea Fried RiceFried rice with minced pork and sour cowpeas, a flavorful and tangy dish.
Sichuan Pepper Stone Pot FishA Sichuan dish featuring fresh fish simmered in a stone pot with Sichuan pepper, garlic, and chili, delivering a numbingly spicy flavor.
Sweet Rice Balls in Fermented Rice Wine SoupA traditional Chinese dessert made with glutinous rice balls cooked in fermented rice wine, often served warm and sweetened with ingredients like red dates or goji berries.
Sour Cabbage Black FishSour cabbage black fish is a dish made primarily with black fish and sour cabbage. Black fish slices are marinated with rice wine and salt, while sour cabbage is cut into pieces. Heat oil in a pan, stir-fry the sour cabbage first, then add broth or water to boil. Add the black fish slices and cook until done, then season.
Sour Spicy Potato StripsSour and spicy potato丝 is a home-style dish primarily made with potatoes. The preparation involves slicing the potatoes into thin strips and stir-frying them with vinegar and chili peppers or other seasonings to achieve a tangy and spicy flavor.