Tao Tao Stone Pot Fish
Hot pot · ⭐ 4.3
No. 970 Xinda 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. 970 Xinda 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: Tender Calf Snowflake Yellow Beef, Dry Pot Wild Vegetables, Stewed Pork Intestines with Sour Cabbage.
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: 4.3
- Address: No. 970 Xinda Road
- Popular dishes: Tender Calf Snowflake Yellow Beef, Dry Pot Wild Vegetables, Stewed Pork Intestines with Sour Cabbage, Iron Pot Fresh Aromatic Spicy Chicken, Tao Tao's Signature Chicken Feet
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Dishes
Tender Calf Snowflake Yellow BeefTender calf meat with snowflake beef, marinated and stir-fried quickly for a juicy, flavorful dish.
Dry Pot Wild VegetablesA spicy Sichuan dish made with a mix of wild vegetables stir-fried in a dry pot with chili, garlic, and ginger, offering a fresh, aromatic flavor.
Stewed Pork Intestines with Sour CabbageA Sichuan dish featuring stewed pork intestines and sour cabbage, known for its rich, tangy flavor and tender texture.
Iron Pot Fresh Aromatic Spicy ChickenIron Pot Fresh Aromatic Spicy Chicken is a dish primarily made with chicken. It mainly uses chicken thigh meat or chopped whole chicken, paired with fresh green and red Sichuan peppercorns, dried chili peppers, ginger, garlic, and other spices. During preparation, the chicken is usually marinated first, then stir-fried in a hot iron pot with oil until the surface turns golden brown. Fresh Sichuan peppercorns, chili peppers, and other spices are then added and stir-fried to release their aroma. Finally, the dish is simmered or stir-fried until the chicken is fully cooked and infused with flavor. The resulting chicken is tender, with a prominent numbing aroma from the Sichuan peppercorns and spiciness from the chili peppers. Cooking in an iron pot helps retain the wok hei (breath of the wok) and temperature.
Tao Tao's Signature Chicken FeetA Cantonese cold dish made from chicken feet, marinated and braised to perfection with a savory, slightly spicy flavor.
Taotao Stone Pot FishA dish featuring fresh fish and vegetables cooked in a stone pot, known for its rich broth and spicy flavor.
Tao Tao Stone Pot Black FishA Sichuan-style dish featuring black fish simmered in a stone pot with vegetables, known for its rich broth and tender fish meat.
Taotao Stone Pot Fish - Black Fish Fresh Spicy Numb FlavorTaotao Stone Pot Fish is a Sichuan-style dish featuring fresh black fish as the main ingredient. Key components include sliced whole black fish, bean sprouts, wood ear mushrooms, and tofu skin. The basic preparation involves slicing the black fish and cooking it in a preheated stone pot with a secret spicy and numbing broth. The stone pot retains heat effectively, allowing the fish to cook quickly while locking in freshness. The broth is typically made from Sichuan peppercorns, chili peppers, various spices, and bone stock, resulting in a complex flavor profile that is fresh, aromatic, spicy, and numbing.
Tao Tao Sauce BeefTao Tao Sauce Beef is a Chinese dish made with beef brisket simmered in a secret sauce, resulting in tender, flavorful meat perfect for meals or cold dishes.
Chicken Stock Bamboo ShootsA delicate dish made with fresh bamboo shoots simmered in chicken stock, resulting in tender笋 and rich, savory broth.
Ginseng Mushroom and Pig Tripe StewA nourishing stew made with ginseng mushrooms and pork intestines, slow-cooked to perfection for a rich, savory flavor.
Stewed Pig's Trotter with Deer Antler MushroomStewed pig stomach with deer fungus is a dish featuring pig stomach and deer fungus. After cleaning, the pig stomach is simmered slowly with deer fungus, water, and seasonings until tender and flavorful, infusing the broth with the mushroom's aroma.