A type of dried cuttlefish. The reason why dried cuttlefish is called “Mingfu Xiang” is due to its place of origin—Zhoushan, which was under the jurisdiction of Mingzhou Prefecture. May and November are the peak seasons for cuttlefish fishing. Fishermen sort the caught cuttlefish by size, make a central incision along their bellies, clean them, pierce their eyeballs, and then place the cleaned cuttlefish under...
A traditional delicacy, dried yellow croaker is named after Jiaoxi Town in Xiangshan, where it originates. Known for its pure white, jade-like texture, it holds its shape even after prolonged cooking, retaining a rich fish aroma. Celebrated for its unique flavor, dried yellow croaker can be enjoyed on its own or braised with fresh meat or ham, creating an aromatic and highly popular dish. Signature dishes such as "Baked Chicken with Dried Fish" and "Three-Yellow Soup" are beloved staples at the table. (…
A traditional famous dish from Ningbo. The main ingredients are large yellow croaker and pickled potherb mustard. First, clean and prepare the fresh yellow croaker, then make two diagonal cross cuts on each side of the fish. Finely chop the stems of the potherb mustard and slice the fresh bamboo shoots. Heat a wok over high heat, add refined lard, and heat until it is about 70% hot. Add sliced ginger and stir-fry until fragrant, then place the yellow croaker in the wok to sear until both sides...
Also known as Ningbo inlay, it is a renowned traditional handicraft. Using a variety of materials such as mother-of-pearl, ivory, ox bone slices, boxwood, and colored stones, artisans meticulously craft decorative patterns featuring flowers, birds, landscapes, and ladies, which are then inlaid onto rosewood or mahogany bases. After fine polishing, the pieces are coated with Chinese lacquer. There are three types: flat inlay, raised inlay, and high-flat inlay. The inlaid pieces are exquisitely crafted, beautifully shaped, and have a fresh artistic style. In China, inlay craftsmanship can be traced back to the ancient Longshan Culture period. Bone-inlaid coffins unearthed from the Yin ruins in Anyang, Henan, were made using a mix of animal bones and shells. Ningbo bone and wood inlay inherits the techniques of ancient Chinese inlay, wood carving, and painting. By the Sui and Tang dynasties, inlaid products were already being exported, with masterpieces such as the “Sandalwood Chessboard” and “Sugoroku Board” housed in Japan’s Shōsōin treasury. By the Qing dynasty, Ningbo bone and wood inlay craftsmanship had reached new heights of perfection. The octagonal square tea tables collected in the Ren Shou Hall and Le Chun Hall of Beijing’s Summer Palace were precious tributes presented by Ningbo local officials during the Guangxu reign. After the founding of New China, new varieties continued to emerge, including various screens as well as furniture and mantel clocks. Products are exported to a number of countries in Asia, Europe, the Americas, Africa, as well as Hong Kong and Macau. (Ningbo)
Product Name: Clam Place of Origin: Ningbo Product Features: Delicious taste, rich in nutrition Product Introduction: Shaped like a lizard leaping over a riverbank, with a few dots gathered on its back, fearing the muddy slipperiness of the farmland but unafraid to spring back several times despite its small strength. Also known as “Mingfu Bei,” it is processed from cuttlefish. Cuttlefish, commonly known as “squid”…
Product Name: Whiteleg Shrimp Place of Origin: Ningbo Product Features: Delicious taste, rich in nutrition Product Introduction: Whiteleg shrimp has a small head and a large body, with a high meat yield and delicious flavor. It is deeply loved by consumers both at home and abroad and is one of the world's superior farmed shrimp species. Its cultivation period generally ranges from 80 to 11…
Product Name: Ningbo Wind-Dried Eel Place of Origin: Ningbo Product Features: Delicious, tender, and highly nutritious Product Category: Seafood Product History: Around the Winter Solstice, fresh sea eels are split along the back to remove the innards, then wiped clean with a damp cloth and threaded with thin bamboo strips to be hung in a ventilated, shaded area to dry. When ready to eat, they are simply steamed. There's a folk saying: “Fresh wind-dried eel tastes better than chicken.”
Cleaned swimming crabs are arranged neatly belly-up in wooden barrels or ceramic jars, with a layer of salt sprinkled over them, followed by a layer of crabs. When full, saltwater is poured over. The container is then covered with bamboo slices and weighted down with stones. After twenty-four hours, they are ready to eat. The crabs are covered with a rich red roe, their meat translucent and glistening, with a salty yet sweet taste that is exceptionally delicious. …
Slice ginger and Chinese chives. Stir-fry shredded eel and ginger strips in oil heated to 60% temperature, then add cooking wine, scallion-ginger water, and soy sauce. Cover and simmer briefly. Next, add shredded bamboo shoots, clear broth, Chinese chives, and scallion strips. Bring to a boil, thicken the sauce, drizzle with sesame oil, and sprinkle with pepper. Nutritional Value: Eel – People in southern China love eel not only because of its tender meat but also due to its high nutritional value…
Osmanthus in Tazhi: Osmanthus, also known as sweet osmanthus, belongs to the genus Osmanthus of the family Oleaceae. [Development History] The osmanthus from Tazhi in Beilun District is widely renowned and is a traditional product of Ningbo. Legend has it that its place of origin was Cangjuelong in the southern hills of Hangzhou, and it was brought here by Lady Guishi, the wife of the patriotic Confucian scholar Lu Yuan, during the late Northern Song Dynasty, boasting a history of over a thousand years. In modern times,...
The Zhennan Salamander belongs to the class Amphibia, order Caudata, family Salamandridae, and genus Echinotriton. It is endemic to Beilun District, Ningbo City, Zhejiang Province, China, and is a rare and unique species in the country. In 1932, this species was first discovered in a small mountain valley called Ban’ao within Ruìyán Temple Forest Park in Chaiqiao (formerly part of Zhènhǎi County), Beilun District, Ningbo City…
Homemade Chicken Soup The homemade chicken soup from the rural areas of Ningbo is incredibly delicious. Since the chickens are free-range, their meat is of excellent quality—tender, delicate, and smooth. The resulting soup is golden, fragrant, and utterly tempting.…
Whole Chicken with Fire-Heeled Sauce is one of Ningbo’s top ten famous dishes. To prepare it, a young hen raised on a local farm is selected, slaughtered, bled, plucked, and gutted, then thoroughly cleaned. Meanwhile, the cleaned giblets—such as the gizzard, liver, and heart—are placed back inside the chicken cavity. The chicken is first blanched in boiling water, then removed and placed in a serving bowl along with mushrooms, sliced bamboo shoots...
"Shaohe" water bamboo is produced in Xiashao, Xiaogang Subdistrict, and cultivated according to the local standards of Beilun District. It features tender flesh, safety and hygiene, freshness and plumpness, and remains unwrinkled and not greenish. Free from green bamboo shoots, gray bamboo shoots, rot, pest damage, and mechanical injuries, it has a sweet and cool taste, with a soft and slightly sweet texture. The current planting area spans 4,500 mu. Xiaogang…
Lake Fang watermelons, melons, and netted melons are cultivated using greenhouse planting techniques, which effectively overcome the two major challenges of low-temperature seedling cultivation and non-infectious pollination. They are grown in strict accordance with regulations for producing green agricultural products, using farmyard manure as base fertilizer and nylon greenhouses to block insects. This scientific cultivation method has built the brand of “Wang’s Melons and Fruits” and also brought considerable economic benefits.
The grape base supported by villages such as Dingjia Mountain and Dashimen has reached 2,000 acres. The greenhouse grapes from Dingjia Mountain have four main advantages: First, a time advantage—the grapes hit the market about half a month earlier. When open-field grapes come to market, the greenhouse ones are just being sold out. Second, a quality advantage—they are sweet without being sour, with a pleasant taste. The sugar content reaches about 19 degrees, which is...
Four world-famous grape varieties—including Crimson Seedless and other seedless American grape seedlings—have been introduced to Baojiayang Village in Xiaogang Subdistrict, Beilun District, Ningbo. The cutting and nursery work for the 300-acre vineyard was largely completed by that day. This marks only the second project in China to cultivate seedless American grapes. The imported varieties from California, such as Crimson Seedless,…
The “Huarui” series of products produced by Ningbo Yuanbin Bee Industry Development Co., Ltd. are made from high-quality natural bee products and refined through advanced processing techniques. All indicators meet export standards. The “Huarui” brand honey and royal jelly have been awarded the Gold Prize at the Zhejiang International Agricultural Expo, and the range of bee products has received praise from consumers in various regions...
Chalu Black Pigs have been raised in Ninghai for over 300 years. They are one of the local pig breeds in Zhejiang Province and the only local pig breed in Ningbo, serving as a rare gene pool for national pig breeds. The meat of Chalu Black Pigs is tender, delicious, and rich in flavor. The fat is not greasy, and the meat has a high muscle fat content. The skin is abundant in collagen…
Shuangfeng in Ninghai County is a beautiful mountainous area, with towering peaks reaching nearly 800 meters above sea level where many hardworking farmers live. It is also a world of bamboo, and bamboo products are increasingly appearing on the market. As you might imagine, moso bamboo symbolizes health and is becoming more and more accepted by people. In Ninghai, it enjoys a well-deserved reputation...