The delicacies in Haishu District include Bo Tang Tuan, Braised Yellow Croaker with Cauliflower, Golden Rooster with Fire, Ning-style eel paste, Yellow Croaker's belly and so on.

1. Ningbo dumpling: also known as Ningbo lard dumpling. The main ingredients are glutinous rice, black sesame, lard, sugar, osmanthus and so on. Using slurry hanging technique, glutinous rice was made into dry and non-sticky water milling powder; Then, the black sesame seeds are cooked and ground into powder, and then diced pork plate oil and white sugar are added and mixed into stuffing; Take water mill powder as skin blank, wrap it in stuffing, knead it round, cook it in boiling water pot, and sprinkle a little sugar, osmanthus fragrans and red and green silk. It is characterized by white and luminous color, waxy but not sticky, smooth skin and moist stuffing, and sweet taste.

2. Cauliflower dragging yellow croaker: fresh yellow croaker should be selected and washed, beheaded, tailed and boned, and meat should be taken for later use; Use refined flour and local moss powder as ingredients, make it into paste, hang the fish paste, fry it into golden yellow and serve. Yellow croaker and moss are local specialties with unique flavor. This dish is soft, waxy and tender, and has the clear fragrance of moss. It is better to dip it in vinegar when eating.

3. Fire-cooked golden rooster: The whole chicken is added into the dish with seasoning, which is more nutritious. Whole chicken with fire heel, with crisp and tender chicken, fresh and fragrant soup, beautiful shape and original flavor

4. Ning-style eel paste: The method of making Ning-style eel paste is very simple, as long as you follow the recipe step by step, you will definitely enjoy a delicious dish. Ning-style eel paste is one of the most distinctive dishes in China cuisine and Zhejiang cuisine. Ning-style eel paste takes eel as the main material

5. It's actually fish paste. Also known as "ice fish soup" in ancient times. It is said that Qin Shihuang had eaten this dish when he arrived in Ningbo. This dish is made by frying fish fillets, adding wine, salt, soup, fish belly, monosodium glutamate, etc., that is, thickening them with wet lake. Sprinkle with minced ham and chopped green onion when cooking.