Ningbo cuisines are as follows:

1. Small-square roast of moss:

Small-square roast of moss is a traditional famous dish with delicious food and nutrition, belonging to Ningbo cuisine in Zhejiang. The marinade is thick, the meat is crisp and waxy, and the moss is fragrant.

2. Pseudosciaena crocea with snow cabbage:

Pseudosciaena crocea with snow cabbage, also known as large soup Pseudosciaena crocea, is a traditional famous dish with rich local characteristics in Zhoushan. Large yellow croaker with pickled cabbage is made of large yellow croaker as the main ingredient, supplemented by auxiliary materials such as pickled cabbage, winter bamboo shoots and ginger. The finished product has the characteristics of tender fish and fragrant vegetables, and tastes delicious.

3. Rotten-skin yellow croaker:

Rotten-skin yellow croaker is a dish made of yellow croaker and other main ingredients. It is a famous dish in Zhejiang Province, belonging to Ningbo cuisine. It is fried with high-quality and complete thin tofu skin wrapped with fresh raw rhubarb fish, and it is better with vinegar and tomato sauce.

4. Boiled eel:

Boiled eel is a traditional dish in Ningbo and Shanghai, Zhejiang Province, belonging to Zhejiang cuisine. This dish is copper in color, crisp and rotten in meat, unbroken in eel segments, and fresh and fat in taste. It is a famous nourishing dish and the best accompaniment to wine.

5. Steamed pork with lotus leaf powder:

Steamed pork with lotus leaf powder is a characteristic traditional dish in Jiaxing City, Zhejiang Province, belonging to Zhejiang cuisine; In the late Qing Dynasty, it was said that its name was related to the "Wind and Lotus in Quyuan" of the "Ten Scenes of West Lake". It was made of fresh lotus leaves in Hangzhou at that time, wrapped fried rice flour and seasoned pork and steamed. It was fragrant, fresh, fat, soft and waxy, but not greasy.