Chuanren Chuan Cuisine (Meidadao Store)
Sichuan cuisine · ⭐ 3.7
No. 173, Meidi Avenue
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. 173, Meidi Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Twelve-Flavor Crawfish, Sichuan-Style Snail Dish, Maoxuewang.
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: 3.7
- Address: No. 173, Meidi Avenue
- Popular dishes: Spicy Twelve-Flavor Crawfish, Sichuan-Style Snail Dish, Maoxuewang, Sichuan-style Frog with Pickled Chili, Roast Duck Noodles
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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.
Sichuan-Style Snail DishA spicy and flavorful dish made with fresh snails stir-fried in Sichuan-style spices, known for its numbing heat and rich taste.
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 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.
Roast Duck NoodlesRoast duck noodles feature tender slices of seasoned roast duck over hot noodles, served in a savory broth or with a flavorful sauce.
Scallion Oil ClamsScallion oil clams is a dish made with clams as the main ingredient, seasoned with scallions and ginger. Clams are washed, blanched to remove odor, then stir-fried with hot oil-sautéed scallions and ginger, and seasoned to taste. The dish is fresh, fragrant, and crisp.
Chongqing Beef Spicy Rice NoodlesA spicy Sichuan-style rice noodle dish with tender beef, pickled vegetables, and peanuts in a tangy, numbing broth.
Chongqing Beef NoodlesChongqing beef noodles feature beef and noodles as main ingredients, with beef typically from brisket or flank, slow-cooked until tender. Hand-pulled or machine-made noodles offer a chewy texture. The broth is made from beef bones, spices, and doubanjiang, seasoned with chili and Sichuan peppercorns for a rich, numbingly spicy flavor. Garnish with scallions and cilantro.
Egg and Pork Stir-Fried NoodlesEgg and shredded pork stir-fried rice noodles is a stir-fried dish primarily made with eggs, shredded pork, and rice vermicelli. First, soak the vermicelli until soft, then marinate the pork shreds. Beat the eggs and set aside. Heat oil in a wok, stir-fry the eggs first and remove them. Next, stir-fry the pork shreds, add the soaked vermicelli, and stir well. Finally, mix in the eggs and seasonings to complete the dish.
Spicy Boiled Boneless FishA spicy Sichuan-style dish featuring boneless fish cooked in a rich, numbingly hot broth with vegetables and aromatic spices.