Food award! Authentic "Wei Yong" shows Ningbo-style hospitality.

Ningbo is born by the sea, rich in wealth and outstanding in people. Beautiful scenery and delicious food complement each other and have unique charm. Ningbo "one turn is scenery, the other is food". Ningbo cuisine is characterized by "fresh, salty and original flavor". Ningbo is a city that eats the sea by the sea. It has the most delicious seafood from the East China Sea in China. Since ancient times, Ningbo has been the land of plenty in the south of the Yangtze River and the birthplace of rice culture in China. When you go to Ningbo, you must try Ningbo Tangyuan and wish you "good luck and perfection". There is also Ningbo rice cake, which means "rising year by year". By recording the taste of this area, Bai Wan, Cai Yong is an authentic Wei Yong, which shows Ningbo-style hospitality.

Cai Yong Bai Wan Tianyi Night Banquet

Poetic, taste with the tip of your tongue.

Ningbo cuisine, which is famous for its "fresh and salty", has become a lingering memory on the tip of the tongue with its vivid colors and fragrance through the interpretation of "Cai Yong Bai Wan Tian Yi Night Banquet". People in Ningbo have a soft spot for yellow croaker. If there are distinguished guests at home, yellow croaker is necessary, so it can be regarded as a serious treatment. Snow cabbage and yellow croaker are the most representative traditional dishes in Ningbo local cuisine. Ningbo is close to the sea and has the most delicious East China Sea seafood in China. Portunus is one of them. When Portunus trituberculatus meets the bean paste, the fishy smell of the crab reacts with the sauce flavor of the bean paste at high temperature, which gives birth to the beauty of fresh and salty.

"Hundred Bowls of Cai Yong Yi Tian Banquet" dishes: Phoenix flies southeast (drunken chicken, plain goose, shrimp, mullet and pumpkin), spring horse hoof disease (beef with scallion, dried garlic and water chestnut with honey sauce), five-color spring (shredded cabbage and yellow fish) and Kunpeng beat water for 3,000 to lead the prosperous autumn (Fenghua taro)

Haishu stone pill

Homesickness has a hundred flavors, and a solution to all worries.

Rural "earthy flavor" such as braised bamboo shoots, baked potato with salt, braised pond fish head, and time-honored flavors such as rock sugar soft-shelled turtle, Ningbo cooking and Ning-style shredded eel have come to the table one after another. No matter where you are, the top ten bowls in Haishu will always remind you of your past. Homesickness is full of flavor, and Haishu's top ten bowls and one table solve thousands of worries. Rock sugar turtle, also known as "the best", is a famous dish in Ningbo cuisine. It tastes soft, waxy, sweet and sour, and has a unique flavor. Haishu Hengjie is known as the hometown of bamboo shoots in China, and the rich "Yellow Clay Arch" bamboo shoots are selected as geographical food signs. Braised bamboo shoots cooked with local fresh bamboo shoots are famous seasonal dishes in Jiangnan. There are many large and medium-sized reservoirs in Haishu District, such as Zhougongzhai and Jiaokou, which are called "natural water tanks" in Ningbo. Rich fish, commonly known as "fat fish, pond fish", has tender and delicious meat and no muddy smell. Braised fish head is a lingering "grandma flavor". Some towns and villages in Haishu District, such as Yinjiang and Zhangshui, have been planting taro for hundreds of years, which has the characteristics of fragrance, flour, waxy and toughness. The beauty of baked taro with salt lies in the unique seasoning "bittern", which stimulates the aroma of taro well.

"Ten Bowls of Haishu" dishes: Ningbo cooking, braised bamboo shoots, shredded radish with hairtail, braised crab, rock sugar turtle, small roasted moss, braised fish head, salted taro, shredded eel in Ning style and salted yellow croaker.

Jiangbei shiwan

Thousands of years of inheritance, taste all over the world.

In the quaint old streets and lanes of Jiangbei, there are many unique delicacies in the waterfront area: flavored crab sauce, white shrimp from Tess River, authentic old three delicacies from Ningbo, giant shad brewed with ancient wine and Baisha sea breeze sauce. Cicheng, with a long history of thousands of years, is an ancient city with the reputation of "the first ancient county in the south of the Yangtze River". Cicheng rice cake is a geographical indication protection product with a history of thousands of years. The handmade rice cakes in Cicheng are soft and delicious, and fried with hairy crabs is very delicious. Cicheng's printed cake is sweet but not greasy, which is necessary for festivals. The red shadow of the old house in Ge Jia, Cihu, served with casserole and walnut soup, is bright red and delicious, sweet and sour, which makes people's appetite open. The pig's feet stewed slowly with firewood in Zoumalou are fat but not greasy, soft and rotten, and the smell of fresh fragrance can be smelled far away; Fried white crabs with rice cakes can be seen everywhere, and it is a "golden signboard" in Cicheng, with rich rice flavor culture. In the past, people in this ancient city of Ningbo had three kinds of delicious food on the food table during the Spring Festival, including meatballs, egg dumplings, vermicelli, quail eggs, dried shrimps, smoked fish and other ingredients. When eating Sam sun soup in the New Year, meatballs represent Tuan Tuan Yuan, egg dumplings represent Jin Yuanbao, and a bite is called "biting gold". Of course, fish symbolizes that there is more than one year.

"Ten bowls in Jiangbei" dishes: red shadow casserole walnut soup, dock crab sauce, Cicheng rice cake fried white crab, crispy spring rolls in Ma Zhong Lane, slow stew of pig's trotters in Zoumalou, feast of old-fashioned shad, Ningbo Laosanxian, Baisha sea breeze sauce, cold taro and old Bund white shrimp.

Yinzhou shiwan

The taste of mountains and seas, the taste buds jump

The sea area of Yinzhou District is mainly distributed at the southeast end and is a part of Xiangshan Bay. The sea area is rich in mackerel and has a good reputation. The northwest end of Yinzhou District is Sanjiangkou, the landmark of Ningbo's urban marine culture, where three rivers, Yongjiang, Yaojiang and Fenghua, meet and reach the East China Sea directly from Yongjiang Waterway. Each of the ten bowls in Yinzhou is full of the magnificence of Yin Di's mountains and rivers, which is the unique rich flavor of my hometown. The delicious meat quality of salty mackerel, the mellow and sticky bone pulp, the flexible taste of braised pork, the sweet and sour and soft taste of roasted loach, the crisp and salty flavor of yellow mud bamboo shoots barbecue, the bright red color of red-cooked chicken cooked by mom, and the tender and full meat quality of steamed Taibai fish in sauce … Those sweet and sour, salty and spicy make the taste buds dance.

"Top Ten Bowls in Yinzhou" dishes: salty mackerel, flavor roasted loach, yellow mud and bamboo shoots barbecue, battle flag bone mud, wine-flavored duck meat, steamed Taibai fish, Jinshi lotus root soup, mom's red-cooked chicken and Yinxian Laosanxian.

Fenghua shiwan

Real estate food, rare and salty.

The top ten bowls in Fenghua are not only delicious, but also have the characteristics of long history, household name, suitability for all ages, local ingredients and traditional craftsmanship, which truly represents the locality, history, tradition and extensiveness of Fenghua cuisine. It can be said that the tribute of Meretrix meretrix concentrates the essence of Fenghua's winter seafood, with big and fat particles, bright red blood, fresh and tender taste, and no muddy smell. Warm a pot of old wine and iron a plate of clams, which is a classic opening on Fenghua's winter table. The soup is sweet, salty and crisp, and the meat is tender, which is the level of a bowl of authentic yellow croaker salty soup. This is a fresh and salty memory rooted in the bones of Fenghua people. Fenghua taro is the most famous specialty in Fenghua and even Ningbo. It can be stewed, steamed, roasted, roasted, fried and pasted, but the most popular thing is that after simple slicing and steaming, it is fresh with sweet and salty with waxy crab sauce. The chubby fish in Xiating Lake is cooked with a ladle of clear water and slow fire, and the smell of braised pork seeps into the white and tender meat slices little by little. Eating meat with bones is the essence of tasting fish heads.

"Top Ten Bowls in Fenghua" dishes: tribute, taro with crab sauce, pork head with sauce, braised fish head in Xiating Lake, salted yellow croaker soup, seafood, rice tofu, dried bamboo shoots, Jiuquxi grilled fish, three dishes and beef jerky noodles.

Cixi shiwan

Beach seafood is rich in products.

Cixi is located on the coast of the East China Sea and the south bank of Hangzhou Bay, with rich products and numerous little seafood. For thousands of years, Cixi people have integrated the cooking skills of the north and south of the river, forming a unique "Cixi flavor". Cixi eats the sea by the sea, which is rich in tidal flat and offshore resources, and breeds incomparable delicious tidal flat seafood, such as Xiaomei fish in Hangwan, mullet and Longshan yellow snail. And every bite can lose eyebrows. The dried vegetable Longshan Bullacta exarata is fresh and tender, and the soup is sweet, which is a traditional food that Cixi people love. Steamed plum fish in Hangzhou Bay with vegetable brine is salty and fresh, with excellent taste, and is known as "fresh eyebrows". Caulking and fishing for mullet with mustard tuber can be said to be a combination of the essence of the earth and the sea. It absorbs the "earthy flavor" of pickled mustard tuber and the "seafood flavor" of mullet, and has high nutritional value. Braised Monopterus albus is a special local dish in Cixi with bright red color, soft and smooth taste and salty and sweet taste. People in Cixi rely on little seafood to fill their stomachs. Among these delicacies, the roasted sand crab is a delicious food not to be missed. Sand crabs, also known as fiddler crabs, can often be found on the beaches of Cixi. It is very small, about the size of a marble. You don't need 18 martial arts like a big crab. As long as you gently bite, delicious crab juice will flow down the shell. Roasted rice is a common cooking method. Fresh and salty, smelly and fragrant, the little crab chews with its shell and its mouth is full of fragrance. The sea melon seeds produced in Hangzhou Bay are tender and tender. After blanching, add seasoning, which is very delicious whether you are drinking or eating.

"Ten bowls of Cixi" dishes: dried vegetables, Longshan mud snail, braised pork with kohlrabi, stewed mullet with mustard tuber, vinegar egg dumplings and skin paste, steamed plum fish in Hangzhou Bay with vegetable brine, salted crab, fried eel in sauce, melon seeds with scallion oil, steamed three stinks and sugar-fried steamed bread.

Beilun shiwan

Delicious on earth, freshly baked.

The unique Beilun, the food concept connecting land and sea, makes the food have the flavor of mountains and seas, showing the unique Beilun flavor. Both locals and gluttonous travelers from all corners of the country can enjoy food in Beilun. For fishermen who go out to sea all the year round, a bowl of fish and eggplant soup is delicious at home, and it is also a rare time to reunite with their families. The braised egg barbecue full of "salty flavor" is the expectation of Beilun people in the old base for a better day, and it also carries their infinite expectation for the future. Jumping fish is delicious, smooth and delicious, rich in protein and fat. Especially in winter, jumping fish is fat and fishy, so there is a saying that jumping fish is better than river eel in winter. Because the survival period of jumping fish is only one week, Beilun people usually make jumping fish into jumping dry, which is convenient for storage. The best way to eat dry is to roast onions. While retaining the original flavor, it also adds the unique flavor of onion, which many people can't forget after eating. Beilun's "Double Lion Taro" relies on the unique soil quality of its sandy land, which not only has a clean and smooth skin, but also tastes much better than the whole soil. Potatoes soaked in oil must be eaten hot. The skin is crisp and the inside is soft, which is unforgettable.

"Beilun Top Ten Bowls" dishes: fish eggplant soup, braised egg barbecue, baked onion, steamed snail with wine, flat chicken, upside-down white crab, smoked pomfret, fried edamame with Daxie radish, fried potato with oil and emerald shrimp cake.

Text _ Ice Language Map _ Ningbo Lv Wen Wu Weichun Tong Xiaobo and other products _ clockwork