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Tian Luo Girl · Ningbo Seafood (Hongcai Plaza Branch)

江浙菜 · ⭐ 4.5

No. 67 Dabu Street

Dishes

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  Ancient Method Stewed Beef Tail

  A traditional dish featuring beef tail slowly stewed with ginger, scallions, and spices for rich flavor and tender texture.
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  Salted Egg Yolk Pumpkin

  A Chinese dish made with pumpkin and salted egg yolk, steamed and mixed for a rich, savory flavor.
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  Spring Water Beef

  A dish featuring tender beef slowly simmered in fresh spring water, highlighting the natural flavor of the meat.
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  Sichuan-style Frog with Pickled Chili

  Sichuan-style pickled chili frog is a dish primarily made with frog meat and pickled chilies. The preparation involves cooking the prepared frog with pickled chilies, garlic, ginger, and other seasonings to achieve a spicy and sour flavor.
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  Poached Chicken

  White-cut chicken is a traditional dish made primarily from young chicken. It is boiled without any seasonings, preserving the natural flavor of the meat. It is served with a specially prepared sauce to enhance its original taste.
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  Red Wine Walnut and Lotus Seed Soup

  A sweet soup made with walnuts, lotus seeds, and red wine, simmered to a rich, aromatic consistency.
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  Xishi Tofu

  Xishi Tofu is a dish made with soft tofu and辅料 like minced pork, shrimp, and mushrooms. After blanching the tofu, it's stir-fried with seasoned ingredients and simmered in broth to absorb rich flavors. The result is tender tofu with layered textures and savory taste.
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  Grilled Ribeye Steak

  Skillet beef short ribs are a dish featuring beef short ribs as the main ingredient, marinated and seared on a hot skillet to achieve a crispy exterior and tender interior. Typically cooked with onions and green peppers, the high heat of the skillet quickly cooks the ingredients while locking in juices.
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  Crispy Golden Pork Ribs

  Pork ribs marinated and deep-fried to golden crispiness, tender inside with a satisfying crunch.
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  Fish Head and Tofu Soup

  Fish head tofu soup is made primarily from fish head and tofu. After lightly frying the fish head, water is added and simmered. Tofu cubes are then added and slowly cooked until the broth turns milky white and the ingredients are well infused.

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