1. Ningbo rice cake. Ningbo rice cake is a long white strip with no seasonings added, so some people call it "foot plate rice cake", which sounds very interesting.

Ningbo rice cakes are very tough and have different flavors whether they are fried, boiled, stir-fried or grilled.

2. Ningbo Tangyuan, famous both at home and abroad, began in the Song and Yuan Dynasties and has a history of more than 700 years.

Different from northerners, Ningbo people have the traditional custom of gathering together with their families to eat dumplings on the Spring Festival morning.

Ningbo glutinous rice balls are made of glutinous rice flour ground in white water as the skin, and lard, white sugar, and black sesame powder are used as fillings. The skin of the glutinous rice dumplings is thin and smooth, as white as mutton fat, shiny, waxy but not sticky.

3. Thousand-layer cake. Thousand-layer cake is a specialty of Xikou. It has a history of more than 100 years. It began in the Guangxu period of the Qing Dynasty. It is made of fine white flour, sugar, winter moss and sesame seeds. It has a dried-like shape and a loose texture.

Crisp, fragrant and delicious, with a unique flavor.

4. Fenghua Taro Head. The "Taro Head" produced by Fenghua Qiange has long been famous and is rich in starch, vitamin C, calcium, phosphorus, iron and other inorganic salts.

There are many ways to eat taro head.

It can be braised in braise, cut in white, grilled with salt or grilled with pickle juice, or stewed. "Pork Ribs and Taro Stew" has become a famous dish in Ningbo, and it tastes unique.