Tianguang Seafood (Yinzhou Tianguang Xi Yue Hotel)
鱼鲜 · ⭐ 4.7
No. 606, Siming Middle Road
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. 606, Siming Middle Road. It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Blanching Wagyu Beef, Tian Gang Pan-Fried Buns, Boiling Dongxing Sea Bass.
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: 鱼鲜
- Rating: 4.7
- Address: No. 606, Siming Middle Road
- Popular dishes: Blanching Wagyu Beef, Tian Gang Pan-Fried Buns, Boiling Dongxing Sea Bass, Boiling Shrimp Balls, Sichuan-style Frog with Pickled Chili
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Dishes
Blanching Wagyu BeefA Cantonese dish featuring premium wagyu beef quickly blanched in hot broth, resulting in tender and flavorful meat.
Tian Gang Pan-Fried BunsA Chinese snack made with pork and scallion filling, pan-fried until crispy on the bottom and tender inside.
Boiling Dongxing Sea BassFresh sea bass is cooked in a hot broth with ginger, scallions, and chili, resulting in tender and flavorful fish.
Boiling Shrimp BallsA Sichuan dish featuring tender shrimp balls stir-fried with chili and Sichuan peppercorns, delivering a spicy and numbing 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.
Secret-Recipe Beef Short RibsMarinated beef short ribs grilled to perfection, tender and flavorful.
Secret Recipe Red Paste Salted CrabSecret Recipe Red Paste Salted Crab is a marinated dish primarily made with fresh swimming crab. The process involves selecting live, plump crabs, cleaning them, and then soaking them in a special brine made from salt, yellow wine, Sichuan peppercorns, ginger, and other spices for several days. This allows the crab meat to fully absorb the flavors, and the crab roe to solidify into a vibrant red paste. The finished dish features savory, firm crab meat and rich, aromatic red paste with a distinctive wine and spice aroma.
Braised Bandfish with Red SauceA Chinese dish featuring braised bandfish in a rich red sauce made from soy sauce, sugar, and spices.
Stir-fried Crab with Red RoeA seafood dish made by stir-frying fresh crabs with red roe and seasonings, resulting in a rich, savory flavor.
Scallion Oil Persian LobsterFresh Persian lobster is cooked in a fragrant scallion oil sauce with ginger and garlic, resulting in tender meat and rich aroma.
Jiang's Mansion Fire Pot TaroJiang's Mansion Fire Pot Taro is made with fresh taro, pork, and ham, slowly stewed in a traditional fire pot to achieve a soft, flavorful texture and rich broth. A classic home-style dish from the Jiangnan region.
Steamed Scallops with Garlic and VermicelliA dish of fresh scallops steamed with garlic and vermicelli, resulting in a delicate, savory flavor.
Snow Cabbage Stewed Yellow CroakerFresh yellow croaker is stewed with snow cabbage, resulting in tender fish and savory, aromatic broth.