Ningbo’s special delicacies include: Cicheng rice cake, red paste crab, Ningbo glutinous rice balls, Ningbo three smells, thousand-layer cake, Langxia soy milk, Fenghua taro head, dried sheep tail bamboo shoots, Sanbei bean crisp candy, Ninghai oysters, yellow croaker noodles,

Jumping fish, long street razor clams, cockles, rock sugar turtles, etc.

Ningbo cuisine is famous both inside and outside the country for its seafood. It has always been famous for its steamed, grilled and stewed seafood. It is unique, light on form and heavy on real taste. It is both fresh and salty, and is delicious. Ningbo people nickname it "Xiafan".

Cicheng Water Mill Rice Cake is purely handmade, using selected high-quality Japonica rice. It is made through ten processes including planting, selecting, soaking, grinding, steaming, pounding and sealing. It tastes delicate, smooth and chewy.

The most common method for Ningbo people is to stir-fry in soup and oil.

Pickled cabbage and shredded pork rice cake soup is a very authentic Ningbo dish. The soup is rich, salty and slightly sour, and extremely refreshing.

Red paste choking crab is an outstanding representative among them.

Since it is called red paste crab, it is natural to pay attention to the selection of ingredients. One is to have red paste, and the other is to have live crab.

Because it is eaten raw, freshness is very important. Marinate it with salt water at a ratio of 4:1. The time should not be too long, so as not to overwhelm the salty taste.

Ningbo glutinous rice balls are filled with black sesame seeds, lard, and white sugar, stuffed into glutinous rice balls, rolled into balls, and cooked.

The round skin is soft and the filling is sweet.

When your teeth bite through the outer skin, the sesame-flavored filling instantly hits your taste buds, which really fills your mouth with flavor.

With the popularity of glutinous rice balls, there are more and more ways to eat them.