Sanzhihua City Hot Pot (Ningbo Main Store)
Hot pot · ⭐ 4.4
No. 220 Caihong South 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. 220 Caihong South 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: Inner Mongolia Lamb Rolls, Layered Tripe, Original Cut Wagyu Beef.
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: 4.4
- Address: No. 220 Caihong South Road
- Popular dishes: Inner Mongolia Lamb Rolls, Layered Tripe, Original Cut Wagyu Beef, Tender Beef, Dried Gongcai
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Dishes
Inner Mongolia Lamb RollsInner Mongolian lamb rolls are made from fresh lamb slices, typically cut thin and rolled, then cooked with scallions and ginger using blanching or quick stir-frying to retain tenderness.
Layered TripeQian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
Original Cut Wagyu BeefPrime ribeye or sirloin beef, naturally marbled and cut to preserve texture and fat distribution, simply marinated then pan-seared or涮煮 for tender, flavorful results.
Tender BeefTender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
Dried GongcaiDry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
Cantonese SausageCantonese sausage, made primarily from pork and seasoned with sugar, salt, and wine. It is prepared by marinating, stuffing into casings, and sun-drying. The sausage has a bright color, firm texture, and a unique sweet and wine aroma, making it a traditional delicacy from Guangdong province.
Mild Spicy Three Fresh Hot Pot BaseA mild spicy hot pot base with two sides: one clear broth and one lightly spiced red broth, ideal for cooking fresh ingredients like fish balls, shrimp paste, and beef slices.
火龙果虾滑火龙果虾滑是一道以新鲜虾滑为主料，搭配火龙果制成的菜品。虾滑由虾仁剁碎后加入调味料搅拌上劲制成，火龙果去皮切块或榨汁后与虾滑混合，形成红白相间的视觉效果。制作时可将虾滑捏成丸子状，放入沸水中煮熟，或蒸制而成。
Fresh Duck Blood Stir-fryA dish made with fresh duck blood stir-fried with garlic, ginger, and chili, known for its smooth texture and savory flavor.
Tibetan Beef Stir-FryA Tibetan dish made with yak beef stir-fried with chili and spices, known for its rich aroma and bold flavor.
Bold Crispy PorkA dish made of marinated pork belly, coated and deep-fried to achieve a crispy exterior and tender interior, often seasoned with chili and garlic for bold flavor.
Black Beef TripeA Sichuan dish made with beef tripe, stir-fried with chili, Sichuan pepper, and garlic for a spicy, crunchy texture.