Ningbo Tangyuan is thin and smooth, white as sheep fat and shiny, and the water in the pot is boiling. Add the dumplings and cook for three minutes. When the dumplings float, add a little cold water and push them with a spoon to prevent them from sticking to the pot. Cook for a while, and when the stuffing is cooked and the dumpling skin is emerald-colored and shiny, spoon the soup into a bowl, add sugar and sprinkle with osmanthus. Eating a bowl of lard dumplings means that the New Year is sweet and round.

In Ningbo, several jar duck and dog soup dumpling shops are the most famous. The jar duck dog was originally named Jiang Agou, named after its owner. But the shopkeeper couldn't write, so he drew a water tank, a duck and a puppy on the signboard as a mark. In the old society, there was a jingle: Hungry at 3: 04, ducks and dogs with lard dumplings, and copper cymbals are not enough to eat, and clothes fall off as pawns.