Ninghai Restaurant (Xiaowen Street Store) Recommended reason: A "very humble" small restaurant that operates "Ningbo Home Cooking". Ninghai local chicken pot is a "signboard" and a "large quantity". The chicken is tender and delicious. Even the cabbage inside is delicious. Seafood is "relatively fresh" and tastes good. The fly in the ointment is that the environment is "simple" and the waiters are "not smart enough".
Address: No.77 Xiaowen Street, Gulou Street, Haishu District, Ningbo
Tel: 0574-87262908
Business hours: 10: 00-20: 30
Recommended: steamed white crab melon seeds in Ninghai chicken pot, fried glutinous rice balls with iron plate, glutinous rice balls, and spring rolled wheat dumplings.
Chen Shengji Blackfish Restaurant Recommended reason: One of the most popular restaurants in Ningbo, mainly Sichuan cuisine, is deeply loved by diners. The per capita price of Ningbo Chen Shengji Blackfish Restaurant is around 40-65, and at the same time, it also holds group purchase preferential activities from time to time, which is a good choice for your dinner and banquet.
Address: No.52 Hutong Street, Gulou Street, Haishu District, Ningbo (near Sanjiang Supermarket)
Tel: 0574-87247 1 18.
Recommended: spicy snakehead bullfrog pickled pepper
Tiegebi (Jiefang Store) recommended reason: restaurants that locals "like to patronize". Ningbo's "home cooking" tastes "quite good". Clam with soup flowers is "a must for every table" and "delicious". Stone pot tofu, rotten skin yellow croaker and Ningbo baked vegetables are also "recommended" for a try, which is "cheap and good". Business is "particularly good", remember to "book in advance".
Address: No.23-33, Lane 230, Jiefang South Road, Gulou Street, Haishu District, Ningbo (near Zhongshan East Road)
Tel: 0574-87 170588
Business hours: 1 1 00 -24: 00.
Recommended: fried steamed stuffed bun soup, fried clams, braised hooves _ iron plate, plum fish, sauerkraut bone pot, hand-torn crispy chicken, pickled pepper, bullfrog, chestnut, bullfrog nest and watercress pot, stewed cabbage, white shrimp and rotten yellow croaker.
How to cook it?