Tunnel Restaurant
特色菜 · ⭐ 3.9
No. 579 Chezhan Road, Zhaobao Mountain Subdistrict (420 m walk from Exit D of Fengyuan Metro Station)
Dragon Mate tips
这家饭店位于No. 579 Chezhan Road, Zhaobao Mountain Subdistrict (420 m walk from Exit D of Fengyuan Metro Station)，是特色菜风味的饭店，这家饭店口味因人而异（建议先从招牌菜开始）。Dragon Mate 推荐你优先尝试：Stir-Fried Beef with Yellow Onion、Crawfish、Roasted Bone Sauce。
这家饭店不是典型中餐厅，部分菜品可能对“特色菜风味”做了本地化改良，建议你下单前先看清配料与口味。
如果你不吃猪肉，一定要在点餐前用 Dragon Mate App 的语音发音跟服务员明确说明“不要猪肉/不含猪肉”。
Restaurant guide
- City: Ningbo
- Category: 特色菜
- Rating: 3.9
- Address: No. 579 Chezhan Road, Zhaobao Mountain Subdistrict (420 m walk from Exit D of Fengyuan Metro Station)
- Popular dishes: Stir-Fried Beef with Yellow Onion, Crawfish, Roasted Bone Sauce, Shrimp Cake, Tunnel Pickled Pepper Frog Legs
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Dishes
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
CrawfishFresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
Roasted Bone SauceA dish made by roasting bones marinated in a savory sauce, resulting in tender meat and rich flavor.
Shrimp CakeShrimp cakes are a snack made primarily from fresh shrimp. To prepare them, shrimp meat is minced into a paste and mixed with starch, egg white, and other seasonings until well blended. They are then deep-fried until golden and crispy. The finished shrimp cakes have an appealing color and emit a rich shrimp aroma.
Tunnel Pickled Pepper Frog LegsFresh frog legs stir-fried with pickled peppers, garlic, and ginger, delivering a spicy-sour flavor and tender texture.
Fish Head PotA traditional Chinese dish featuring a whole fish head simmered with aromatics and seasonings in a clay pot, resulting in a rich, savory broth and tender fish meat.