Moss Seaweed Oil-Fried Twists are a famous specialty of the Ningbo area. About 3 centimeters in length, they have a green surface and consist of four thin fried dough sticks twisted together, making them delicate and charming. Thanks to the addition of moss seaweed powder and a small amount of salt during preparation, their taste is salty with a hint of umami, crispy and delicious.
Seaweed mooncakes are a type of mooncake that uses seaweed as an auxiliary filling ingredient. The crust is flaky and tender, while the filling boasts a rich sesame oil aroma, offering a taste that is sweet with a hint of saltiness, saltiness with a touch of umami, and a distinctive fragrance from the seaweed. Ingredients formula: Dough: 6 kg special flour, 5 kg standard flour, 3 kg cottonseed oil, 1 kg maltose. Crumbly layer: 6 kg special flour, 2.5 kg cottonseed oil…
Ningbo-style flake cakes have a production history of several hundred years. Moss-Growing Slices are one of the representative varieties of Ningbo-style flake cakes. While many types of flake cakes are seasonal in production, Moss-Growing Slices can be produced year-round. The product is beloved by the public for its fragrant, fluffy, crispy texture and salty-savory taste of moss vegetables. Ingredients: Flake powder 22 kg, sugar powder 23 kg, peanuts 5 kg...
The Hundred Fruits Cake is one of the seasonal Ningbo-style pastries commonly enjoyed in early summer. It is made from glutinous rice flour, powdered white sugar, and a variety of nuts, offering a fragrant, sweet, and moist taste. Ingredient formula: 2.5 kg glutinous rice flour, 5.5 kg powdered white sugar, 200 g walnuts, 300 g red and green melon candy (colored candied melon), 100 g melon seeds, 100 g refined sesame oil. Production method…
Seaweed-Crusted Yellow Croaker is one of the ten most famous dishes rich in the local flavor of Ningbo. To prepare this dish, fresh yellow croaker is selected, cleaned, and its head and tail are removed and the bones are taken out, leaving only the flesh. Fine wheat flour and locally produced seaweed powder are mixed into a paste to coat the fish meat, which is then deep-fried until golden yellow and pear-shaped before serving. The...
Actually made from fish fat. In ancient times, it was also called “Frozen Fish Soup.” It is said that Emperor Qin Shi Huang once tasted this dish when he visited Ningbo. The preparation involves stir-frying fish slices, then combining them with wine, salt, broth, fish maw, monosodium glutamate, and other ingredients, thickened with a cornstarch slurry. Before serving, it is sprinkled with minced ham and scallions. The dish features a mix of red, green, yellow, and white colors, resembling tofu in appearance, and is soft, tender, and delicious.…
Cooked with a whole chicken and seasoned ingredients, this dish is more nutritious. The Braised Heel of Chicken features tender and juicy meat, a richly flavorful broth, an attractive presentation, and an authentic taste…
【Ingredients】 6m grams of pork spare ribs with fat. 25 grams of dried preserved vegetable. 2 grams of fine salt, 40 grams of sugar, 25 grams of red fermented tofu sauce, 25 grams of Shaoxing wine, 25 grams of soy sauce, 500 grams of cooked vegetable oil, 25 grams of cooked lard, 5 grams of scallion segments. 【Preparation】 1、Scrub and clean the pork spare ribs with fat,…
With a long history, according to the "Dream Record of Dongjing": it was popular in the markets of Dongjing during the Northern Song Dynasty. This dish uses carp, especially Yellow River carp, as the premium ingredient. After preliminary preparation, the fish is scored on both sides with a sloping knife to create a tile-patterned design, then deep-fried in hot oil until fully cooked. It is then seasoned with an appropriate amount of white sugar, aromatic vinegar, minced ginger, cooking wine, salt, and other seasonings,...
On June 30 of this year, at the Zhejiang–Shanghai Agricultural and Sideline Products Promotion and Business Discussion Conference held in Shanghai, dozens of novel and eco-friendly rush mat products brought by Ningbo County Huabei Weaving Co., Ltd. made a colorful debut, attracting strong interest from Shanghai merchants who signed orders worth millions on the spot. At the agricultural products trade fair held in Hangzhou at the end of June, the exquisite...
Also known as Ningbo lard tangyuan. A traditional famous snack from Zhejiang. The main ingredients include glutinous rice, black sesame, lard, white sugar, and osmanthus, among others. Using the hanging slurry technique, the glutinous rice is made into a neither dry nor sticky water-milled powder; the black sesame is then roasted and ground into powder, mixed with diced lard, white sugar, and other ingredients to form the filling; the water-milled powder is used as the wrapper, the filling is wrapped inside, rolled into balls, and then placed in boiling…
A traditional famous dish from Ningbo. The main ingredients include turtle, rock sugar powder, and others. First, the turtle is slaughtered, then briefly soaked in boiling water, skinned, and gutted. The tip of the mouth, tips of the claws, back shell, and sharp bones are removed, and the turtle is cut into six pieces. These pieces are blanched in boiling water, then rinsed clean. They are then placed in a pot of clear water with Shaoxing wine, ginger slices, and a scallion bundle...
Product name: Ningbo water-milled flour Also known as: Tangyuan flour Place of origin: Ningbo Product characteristics: Fragrant, smooth Product description: Also called tangtuan flour, it is made from high-quality glutinous rice, with a fragrant aroma and smooth texture. It is not only the main ingredient for making Ningbo tangtuan (glutinous rice balls), but can also be used to make yuanxiao (sweet dumplings), ma tuan (sesame balls), and various other glutinous rice flour-based products, as well as a substitute for starch as a thickener in cold drinks.
The Zhenhai Long-Haired Rabbit is a giant, high-yield breed known for its abundant long fur. It was selectively bred by the Zhenhai Multipurpose Rabbit Breeding Farm from local long-haired rabbits, hybrid long-haired rabbits, and German long-haired rabbits, and was successfully developed in 1989. It quickly became a new specialty of Ningbo. The Zhenhai Long-Haired Rabbit is primarily valued for its exceptionally long and plentiful fur. 19…
Osmanthus Osmanthus is a famous specialty of Ningbo, especially renowned for that produced in Tazhi, Zhenhai District, which has long been known as the “Hometown of Osmanthus.” As the Mid-Autumn Festival approaches, the area within a ten-li radius around Tazhi is covered with lush mountains and fields, dotted densely with golden and silver blossoms. The air is thick with their fragrant aroma, refreshing and intoxicating. The famous Song Dynasty poet Yang Wanli wrote in his poem “Thanking the Monk from Dingshui for Sending Osmanthus”: …
Lard and Flour Pastry, also known as 猪油洋酥脍, is one of Ningbo’s top ten famous snacks. To make Lard and Flour Pastry, select premium white glutinous rice, soak it in water, steam it until cooked, then pound it in a stone mortar until soft and elastic, shaping it into flat rounds. The dough can be used immediately or dried and stored in water until needed. The filling is made by mixing pork lard, black sesame powder, sugar, and rose petals. When eating, place the wrapper in a bowl, add the filling, steam until cooked, and enjoy while hot.
Ningbo zongzi from Zhejiang Province are four-cornered and come in various types such as alkaline zongzi, red bean zongzi, and red date zongzi. The representative variety, alkaline zongzi, is made by adding an appropriate amount of alkaline water to glutinous rice and wrapping it with aged yellow bamboo leaves. Once cooked, the glutinous rice turns a light yellow color, and when served with a dip of white sugar, it has a fragrant and delicious taste.…
Pine Nut Cake is a famous Ning-style pastry, named for its filling which includes pine nuts. Ingredient formula: Base and topping: 5.5 kg starch flakes, 5.5 kg white refined sugar; Filling: 10.5 kg starch flakes, 18 kg powdered white sugar, 6.5 kg cooked flour, 500 g osmanthus flowers, 500 g pine nuts, 1 kg cooked cottonseed oil. Production method: 1.…
Product Name: Mud Snail Alias: Commonly known as “Tutie.” Season: “Peach Blossom Mud Snail” is produced around the third lunar month, while “Osmanthus Mud Snail” is harvested during the Mid-Autumn season. Characteristics: Long head, yellow body, thick fat layer, and an exceptionally delicious taste. Ingredients: The mud snail is rich in protein…
Product Name: Sanbei Bean Crisp Candy Place of Origin: Cixi, Ningbo Product Features: Sweet and delicious, crisp with no crumbs, melts in the mouth, doesn’t stick to teeth, unique aroma, lingering fragrance, and unforgettable aftertaste. Ingredients: Contains protein, carbonhydrates, as well as calcium, phosphorus, iron, carotene, and other nutrients…