Shredded Mustard Greens with Rice Cakes. Ingredients: 400g rice cakes, 200g mustard greens. Seasonings (flavor): an appropriate amount of Shaoxing wine, monosodium glutamate (MSG), and lard. Method: 1. Cut the rice cakes into thick strips about 5cm long and 0.3cm wide; shred the mustard greens. 2. Heat some base oil in a pan, stir-fry the mustard greens briefly, then add the rice cakes, Shaoxing wine, …
Main Ingredients: 500g wheat flour, 250g steamed glutinous rice, 250g minced pork, 150g shrimp meat. Auxiliary Ingredients: 5g green onion, 5g cornstarch, 50g fresh broth, appropriate amounts of yellow wine, refined salt, soy sauce, white sugar, cooked lard, and MSG. Preparation Method: …
Made with high-quality glutinous rice, which is washed clean, steamed, then mixed with white sugar and steamed again. In the steaming bowl, lard is spread first, followed by a layer of various fruits such as dates and raisins. Then a layer of steamed glutinous rice is added, with a small hole dug in the center where red bean paste is placed, followed by another layer of glutinous rice. The mixture is steamed, then inverted onto a plate and topped with osmanthus…
Three-Shred Banquet Noodles is one of the top ten famous snacks in Ningbo. To make it, choose egg yolk noodles or high-quality premium white noodles, and prepare the topping by stir-frying shredded chicken, shredded pork, ham, or bamboo shoots. The noodles are cooked and then topped with the sautéed three-shred mixture. These noodles feature smooth and tender texture, vibrant-colored shreds...
Three-Delicacy Banquet Noodles are one of the top ten famous snacks in Ningbo.
Ci Cheng Bayberries Ci Cheng Bayberries are a newly discovered variety found in Ci Cheng Town and have been preliminarily confirmed by experts. They feature a strikingly bright color, a sweet taste like honey, produce saliva when eaten, and leave a refreshing aftertaste. Not only are they highly nutritious, but they also help relieve coughs, promote saliva production, aid digestion, benefit kidney function and diuresis, dispel dampness and cold, and alleviate summer heat and prickly heat. These bayberries are noticeably larger than the common arrowhead variety...
Yellow Croaker with Sea Cucumber is one of the ten most famous local dishes of Ningbo. This dish primarily features Ningbo’s specialty yellow croaker and sea cucumber. In preparation, select large, fresh yellow croakers, clean them, and steam them until cooked. Once steamed, remove the bones and set the fish aside. The sea cucumber is soaked, cleaned, and boiled until soft and tender. It is then cooked together with the yellow croaker along with various seasonings. This dish is known for its tender and smooth fish, soft and glutinous sea cucumber, elegant color palette, delicious and fragrant taste. It is suitable for all ages and pairs well with both wine and rice. Rich in protein, phosphorus, calcium, iron, and other nutrients, the sea cucumber also offers benefits such as nourishing kidney yang, replenishing qi and yin, and promoting intestinal health and moisture. It is a highly nutritious and renowned dish.
Refined pickled mustard greens. Pickled mustard greens are abundantly produced in the Yuyao and Zhenhai areas. They are crisp and tender in texture, vibrant in color, and possess a unique fragrance after processing. Their salty and spicy flavor is well-balanced, and they taste fresh and delicious. The "Meifu" brand from Yuyao and the "Tongqianqiao," "Yun" brands from Zhenhai are not only sold domestically in over 20 provinces and cities, as well as in countries and regions such as the United States, Japan, Hong Kong, Macau, and Taiwan, but also…
As one of the three major foreign trade ports in ancient China and one of the “Five Treaty Ports” after the Opium War, Ningbo is most renowned both at home and abroad for its silk products. Its status and reputation far surpass those of the Hangjiahu area. Ningbo’s silk products and silk weaving techniques have been famous both domestically and internationally since ancient times, becoming important commodities in foreign trade...
Gold-lacquered polychrome ware is a traditional type of Ningbo lacquerware. Based on the varying relief of the patterns on the lacquered objects, it is categorized into edge-patterned, flat-patterned, and raised-patterned. This craft mainly involves applying powdered gold and silver leaf—pounded into thin sheets—onto wooden bases, mixing them with lacquer, and then brushing, painting, or filling them in. It is meticulously decorated using techniques such as mother-of-pearl inlay, mirror pieces, gold sand, and raised relief work...
Ningbo embroidery, known as "Ning Embroidery," was once as renowned as "Shu Embroidery" and "Su Embroidery." "Ning Embroidery" is divided into gold, silver and colored embroidery (also called antique-style embroidery), flat embroidery, wrapped-stem embroidery, and knife embroidery, among which gold, silver and colored embroidery stands out for its classic elegance, harmonious colors, and exquisite craftsmanship, making it the most famous. Gold, silver and colored embroidery is a craftwork created on silk satin and other materials using gold and...
White geese are beloved for their grace, described as “floating like clouds and moving like dragons.” Cicheng has a long history of raising geese, and the Eastern Zhejiang White Goose is an outstanding breed known for its plump, tender, juicy, and crisp meat. It grows especially quickly in its early stages, making it one of the best among small to medium-sized goose breeds in China. Typically, a 70–75-day-old white goose weighs around 4 kilograms. The dressing percentage is high — the semi-eviscerated carcass yield is 83.8%–84.85%, and the fully eviscerated carcass yield is 65.75%–69.4%. New laying geese generally begin egg production between 120–150 days old, averaging 3–5 clutches per year. Each clutch contains 8–14 eggs, with an annual egg production of 32–46 eggs, and exceptional cases reaching up to 72 eggs. The average egg weight is 149.6 grams, and the hatching rate of breeding eggs is generally over 80%. Down products made from goose feathers are popular both domestically and internationally. The “Ningbo Frozen Goose” produced here is one of the renowned local specialties, exported to regions and countries such as Hong Kong, Macau, Japan, Singapore, and France. Goose feathers, liver, intestines, and other parts are also important raw materials for the food and pharmaceutical industries.
Grown in the bamboo forests around Yunhu Reservoir in Cicheng Town, these bamboo shoots boast a delicious flavor, tender white texture, delicate structure, and rich taste. They are packed with various minerals, vitamins, and nutrients. Bamboo shoots are available year-round here—spring shoots in spring, shoot sprouts in summer and autumn, and winter shoots in winter—making them a rare and natural delicacy.…
Cicheng Printed Rice Cake is a specialty of Cicheng Town, Jiangbei District, Ningbo City, Zhejiang Province. The filling of the “Printed Rice Cake” is made by mixing and kneading roasted soybean flour, rice flour, pine pollen, sesame seeds, and other ingredients. Cicheng Printed Rice Cake has a long history and is one of Cicheng’s famous “Three Kinds of Molds” (New Year Cake Mold, Printed Cake Mold, and Golden Tuan Mold). Making these cakes is not just about everyday consumption, but also plays an important role in various folk activities such as weddings, funerals, ancestral worship, spring outings, and traditional festivals. The ingredients for the cakes are mostly sourced locally—pine pollen, rice flour, and soybean flour are blended with sweet syrup, sprinkled with a bit of sesame, and then mixed together. The mixture is then pressed and smoothed into molds, and after a few taps on the mold, the “miniature reliefs” pop out. Floral and fruit patterns are exquisitely lifelike, animal designs are exaggerated and stylized, while human figures are vividly realistic, resembling scenes from daily life. These printed cakes are sweet without being greasy, rich in nutrients and easy to digest, making them a healthy treat.
Cooking Method: Stewed Flavor: Creamy Soup with Salty-Savory Taste Main Ingredients: Shark meat (400g), vegetable sprouts (200g) Side Ingredients: Winter bamboo shoots (50g) Seasonings: Salt (5g), vinegar (10g), monosodium glutamate (2g), scallion juice (5g), ginger juice (5g), chicken oil (5g), Shaoxing wine (25g), lard (refined) (30g) Category: …
Ningbo rice cake is white and long in shape, without any added seasonings, which is why some people call it “footboard rice cake”—a rather amusing name. It’s known for its great chewiness, and whether pan-fried, boiled, stir-fried, or grilled, it offers a variety of flavors. As a food item, rice cake has a long history in China. In Ningbo, it is mainly eaten stir-fried…
Ningbo-style pastries are traditional delicacies from the Ningbo area, boasting a long history and recognized as one of China’s twelve major pastry schools. These pastries are made with carefully selected ingredients, rich in nutrition, finely processed, and uniquely shaped. They are characterized primarily by their crispiness, with distinct textures of crisp, soft, and brittle. Their varieties can be divided into dry cakes, moist cakes, sugar-based sweets, oil-shrimp pastries, cakes...
Zhenhai kumquat belongs to the Rutaceae family and is also known as kinkan. It is an evergreen shrub or small tree with simple compound leaves and narrow leaf wings. It blooms 3–5 times a year, producing white flowers that are usually pentamerous. The fruit resembles a pigeon egg, ripening in late autumn to early winter. The peel is slightly sweet, while the flesh can be either sweet or sour. It is mainly produced in Zhenhai District, Ningbo. There are many varieties, the most common being jindan (golden bullet), which has an inverted oval shape…
Ningbo was historically known as the "land of embroidery." According to the Zhejiang General Annals, during the Ming Dynasty, a needlework artisan from Qinxian County named Jin Xingyue spent years without leaving his building to embroider a divine canopy featuring 500 Arhats. After the Opium Wars, Ningbo was opened as a trading port, and foreign missionaries arrived in the city, introducing overseas embroidery techniques and sample patterns. The locals referred to them as…
Live eels are beheaded, deboned, and cleaned of innards and blood, then sliced into two or three strips and cut into five-centimeter pieces. They are stir-fried with shredded ginger, wine is added, and the pan is covered to simmer briefly. A small amount of soy sauce is stirred in, followed by chopped leek sprouts and scallion segments. The dish is thickened with starch and finished with a drizzle of sesame oil. The result is tender, smooth, fragrant, and delicious—rich, oily, and full of flavor. …