Old Ningbo Lane Cuisine (Garden Store)
江浙菜 · ⭐ 4.6
No. 534 Zhongshan East Road, Garden Li Phase I, Building B, 2nd Floor
Dishes
Ningbo Eel SauceNing-style eel sauce is a traditional Ningbo dish featuring eel as the main ingredient. After cleaning and deboning, the eel is sliced and stir-fried with lard, soy sauce, sugar, and cooking wine, then thickened with cornstarch to create a rich sauce, finished with chopped green onions. Proper heat control ensures tender eel and flavorful broth.
Ningbo Old Three FreshNingbo Old Three Fresh is a traditional Ningbo dish featuring fresh shrimp, fish, and meat, typically using river shrimp, yellow croaker or sea bass, and pork or tenderloin, simmered together with broth to preserve original flavors.
Sichuan-style Frog with Pickled ChiliSichuan-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.
Beef Stew PotA dish made by slow-cooking beef slices with vegetables and seasonings, resulting in tender meat and rich broth.
Braised Mixed FishBraised mixed fish is a Chinese dish featuring various types of fresh fish. After cleaning, the fish are pan-fried until lightly golden, then simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine until tender and flavorful with a thick sauce.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
Red Roe Crab in WineA cold dish made by marinating fresh crabs in wine, ginger, and scallions. The crab meat is tender and the roe is bright red, offering a savory and slightly sweet taste with a rich wine aroma.
Eggplant and Rice CakeA Chinese home-style dish made with eggplant and rice cake, simmered in a savory sauce for a soft and flavorful experience.
Premium MaoxuewangGolden Grade Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, beef tripe, yellow throat, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then simmered in a specially prepared spicy and numbing broth, and finally garnished with chopped green onions and cilantro.
Golden Crab Bone SauceA rich and savory sauce made from fresh crab bones and secret seasoning, slow-cooked to perfection for a deep, aromatic flavor.
Braised Abalone with Pig TrottersA Chinese dish featuring abalone and pig trotters braised together in a savory sauce, resulting in tender meat and rich flavor.
Spicy Mapo Tofu with Fresh ShrimpA fusion dish combining tender tofu, fresh shrimp, and classic Sichuan-style spicy sauce for a bold, aromatic flavor.