Ningbo is located on the coast of the East China Sea. It is well-known for its seafood at home and abroad. It is famous for its steamed, grilled and stewed seafood. It is unique, light on form, heavy on real taste, both fresh and salty, and delicious. Ningbo people nickname it "Xiafan".

Most of the cooking methods are steaming and stewing, with special emphasis on heat, knife skills, and great emphasis on color, aroma, and taste.

The top ten famous dishes in Ningbo are rock sugar turtle, deboned pot-roasted river eel, small cubes of roasted moss vegetables, large yellow croaker with pickled vegetables, yellow croaker wrapped in bean curd skin, foie gras wrapped in net oil, steamed pork with lotus leaves and rice flour, yellow croaker and sea cucumber soup, colorful whole yellow croaker,

Fried eel back.

Especially the rock sugar turtle and pot-roasted river eel are the most famous traditional dishes in Ningbo.

In addition, various after-dinner snacks also have unique flavors.

The more famous ones are Ningbo's top ten famous dishes: lard glutinous rice dumplings, dragon and phoenix golden dumplings, crystal oil buns, bean paste eight-treasure rice, lard crispy cubes, three-wire banquet noodles, fresh meat dumplings, siomai, fresh meat wontons, and rice dumplings made with rice wine.

Among them, Ningbo lard dumplings are especially famous throughout the country.

In addition, Xiangshan seafood, Fenghua taro head, Yuyao rice cake, Shangtian strawberry, Cixi bayberry, Sanbei bean candy, Ningbo straw mat, and Hemudu wild rice are also famous.

Rock sugar turtle: one of the top ten famous dishes in Ningbo. It tastes soft and glutinous, sweet, sour and salty, and has a unique flavor.

This dish is a tonic. Turtle is stewed with rock sugar. It has the functions of nourishing yin, regulating the body, tonifying deficiency, replenishing qi, and dispelling heat.

Qiuai pickles: a specialty of Ningbo.

It is popular in Qiuai Town, Dongxiang, Yin County, and is pickled with mustard greens.

Snow cabbage is sown in winter and harvested in spring. The pickling season is staggered according to the amount of salt added.

Qiuai pickles are bright yellow in color, fragrant, tender, fresh, and slightly acidic. They can stimulate the body's appetite and can be fried, boiled, roasted, stewed, steamed, mixed raw, used with dishes, made into soups, and stuffed.

As an ingredient, it can relieve the fishy smell and remove greasiness. "Pickled yellow croaker" is a famous dish in Ningbo. As the saying goes, "if you don't eat pickled vegetable soup for three days, your legs will feel sore."

Qiuai pickles have a history of nearly a hundred years. In recent years, Qiuai vacuum packaging food factory has improved the sanitary equipment and freshness storage of pickles, making them popular at home and abroad.

Ningbo lard dumplings: Ningbo people have the custom of eating lard dumplings during the Spring Festival. On the first day of the first lunar month, every household eats dumplings, which symbolize reunion.

Ningbo glutinous rice balls have thin and smooth skin, white and shiny color, glutinous but not sticky, fillings that flow in the mouth, and are sweet and fragrant when scalded with oil, making them unique.

There is a "tank duck dog" glutinous rice dumpling shop in Ningbo city. In recent years, frozen Ningbo lard glutinous rice dumplings have been exported to Hong Kong, Macao, Taiwan, Europe and the United States.

Xikou Thousand Layer Cake: a specialty of Ningbo.

The ingredients are strictly selected. White sesame seeds, winter moss, local wheat flour, sugar, and oil are mixed according to the proportions. The baking temperature should be moderate, so that it is crispy but not burnt. Each cake has 27 layers.

Extraordinarily crunchy, salty yet sweet, full of fragrant flavor.

Yuyao Yangmei: a specialty of Ningbo.

The meat is soft, sweet and mellow, shaped like pearls and colored like agate.

There are four categories: white, pink, red, and black. The black water chestnut is the best, so it is named because it turns purple-black when mature, resembling water chestnuts.

The bayberry season is short, and the red varieties ripen first in early summer, while the white crystal bayberries are the last to come on the market. It is commonly known as "the mountains are red with red bayberries during the summer solstice, and insects appear on the bayberries during the summer solstice."

Bayberry has a cute shape, fresh and delicious juice, and a taste as sweet as honey. As a seasonal fruit, there are many varieties.

After processing, there are candied dried bayberries, bayberry drinks, bayberry sauce, sugared bayberries, etc. The bayberry juice has the effects of promoting body fluids, quenching thirst, and dispelling heat, and bayberry shochu is a good product for relieving summer heat.

Yuyao bayberry is one of the "famous, special, high-quality and rare" commodity bases invested and constructed by the Ministry of Agriculture during the "Seventh Five-Year Plan" period. Cixi is also an important producing area of ??bayberry.

Zhejiang Fritillaria: a specialty of Ningbo.

It is a kind of Fritillaria. Because it is produced in Zhejiang, it is called "Zhejiang Fritillary", also known as Big Fritillary.

Originating from Xiangshan, it is a famous economic specialty and valuable Chinese medicinal material in Yin County, Ningbo City. It is also called "Elephant Shell" and is one of the "Eight Flavors of Zhejiang".

Fritillaria is slightly cold in nature and sweet and bitter in taste. It is mainly used to treat typhoid fever, cough and qi, soothe the five internal organs, benefit bone marrow, reduce inflammation, moisturize the heart and lungs, reduce inflammation and reduce swelling, and treat hemorrhoids and carbuncles.

It is abundant in Zhangcun area of ??Yin County. It is planted in the second half of the year and harvested in May of the following year. The output of Yinjiang Bridge in Yin County accounts for 70% of the entire Zhejiang Province, and is known as the "Hometown of Zhejiang Shellfish".