It is difficult to find a ticket in the box, and the dining table is lined up. This scene appears in a local Jiangsu and Zhejiang cuisine. It is really rare in many similar restaurants in Ningbo. It is very curious and looking forward to exploring whether you have eaten some Ningbo restaurants or locals. You may feel that there is some distance from traditional Ningbo cuisine. You can say that the famous stove is not old enough, but you can't say that he is not delicious. Moreover, there is no banner of "old Ningbo cuisine" on the restaurant. Although the boss is not from Ningbo, but I know Ningbo cuisine recommended must: Special sauce green paste crab, old base smoked fish, golden shrimp dumplings, taro buckle meat, special ink grilled halibut, crab bone sauce, farmhouse old three fresh, abalone juice iceberg flavor emperor, sauce elbow recommended dishes can be made up a table, it is so domineering [Special sauce green paste crab] The sauce crab below 100 yuan is already difficult to find, not to mention the paste red body, the taste of the sauce is sweet, can pressure the fishy smell, but also more conducive to the entrance of friends from other places [Old base smoked fish] smoked fish is really positive, not dry or old, crispy outside and tender inside, with a little sour and sweet, honestly, This is exactly what I like to eat smoked fish [Golden Shrimp Chop] Why is it called shrimp Chop Chop? It is really as strong as fried dough sticks. The batter and fried are a must. The batter outside is improved. It is very crisp. The process of fried is quite good. The shrimp Chop is fresh and has a fluid taste. Suck it and enter the mouth [taro buckle meat] This dish is not good. I only know that this taro is powerful after eating a bite. It is estimated that it is the orthodox goods of Xiaowang Temple. I have not eaten such a powder and such fragrant taro for many years. The oil of the meat slices is simmered into the taro. It is even more satisfying to stop [Abalone juice iceberg flavor emperor] At first glance, I thought it was fried Japanese tofu, but it was actually solidified soy milk. There was no smell of beans. The taste was much more tender than tofu. The seasoning of abalone juice was superb. [Farmhouse Lao Sanxian] It’s not wrong to order this when you have a family dinner. The practice is actually very old, egg tarts, meatballs, shrimp, quail eggs, etc., there should be some, vegetable oil roasted, soup is also delicious [crab bone sauce] many Jiangsu and Zhejiang restaurants have, each practice is different, the practice of the steamed white crab is retained The kind of fresh and tender, very different sour soup calf, It is common in various restaurants. The ingenuity is to abandon fat cows and use calf. The natural texture of beef tendons is very good-looking. There is no rich and colorful luxury dishes. All ingenuity and intentions are in the details of each home-cooked dish.