x1Shanghai-Style Chicken with Scallion Oil
Gently poached chicken is chilled for firm skin and silky, tender meat, then topped with freshly made scallion oil for a fragrant, savory flavor with a hint of sweetness.
Set
Ningbo Seafood & Shanghai Classics Set Menu for Four (Reservation required one day in advance)
Monday to Sunday, 11:00–14:30, 17:30–21:00. Not available on February 5, 2027 (Chinese New Year’s Eve). Reservation required one day in advance. Tel: 62750000-2256
¥688≈ USD 96.32¥1398
Stock100+
Location2099 Yan’an West Road
Opening Hours09:00-22:00
Included Dishes
x1
x1Shanghai Sweet-and-Sour Pork Ribs (Served Cold)
Fried, then braised and served cold, these pork ribs have a glossy rock sugar and aromatic vinegar glaze, a sweet-then-tangy flavor, and firm meat that comes easily off the bone.
x1Ningbo-Style Slow-Braised Greens
Fenghua greens are slow-braised in their own juices with soy sauce and sugar until meltingly tender, then finished with sesame oil for a rich, savory-sweet flavor.
x4Handmade Fish Ball and Loofah Squash Soup
Handmade fish balls, freshly prepared each day, are gently simmered with tender seasonal loofah squash in a light, clear broth with delicate fish flavor, natural sweetness, and a pleasantly springy bite.
x4Baked Small Spiny Lobster with Sea Urchin Sauce & Cheese
Fresh small spiny lobster is split in half, topped with freshly made sea urchin sauce and baked at high heat for sweet, tender meat with a firm bite and a creamy, lightly browned topping.
x1Ningbo-Style Stir-Fried Eel Strips with Young Chives
Fresh eel strips are quickly stir-fried with young chives until tender and silky, with a rich, savory-sweet soy sauce flavor and an aromatic finish of pepper and sizzling hot oil.
x1Ningbo-Style Braised East China Sea Fish with Preserved Mustard Greens
Fresh East China Sea fish is gently braised with lard, soy sauce and preserved mustard greens until tender, with a savory, slightly sweet sauce that highlights its fresh ocean flavor.
x1Steamed Pork Patty with Cuttlefish Roe
Hand-chopped pork is topped with savory cuttlefish roe and steamed over high heat for a tender, juicy patty with rich seafood flavor in every bite.
x1Braised Sea Anemone with Sweet Potato Glass Noodles and Pork Belly
Sea anemone is braised in its own rich broth with pork belly and sweet potato glass noodles, pairing tender, springy seafood with silky, chewy noodles that soak up all that savory flavor.
x1Seasonal Vegetables in Rich Broth with Century Egg and Salted Egg Yolk
Tender seasonal vegetables are gently simmered in a slow-cooked broth, with century egg and salted egg yolk adding savory richness that complements the vegetables’ natural sweetness.
x1Ningbo Fried Rice with Salt-Dried Yellow Croaker, Dried Scallops & Salted Egg Yolk
Day-old rice is stir-fried with salt-dried yellow croaker, shredded dried scallops and salted duck egg yolk for golden, separate grains with rich seafood flavor, a touch of sweetness and a smoky wok aroma.
x4Handmade Ningbo Black Sesame Sweet Rice Balls
Freshly wrapped and boiled, these handmade sweet rice balls have thin, soft, chewy wrappers, a melt-in-your-mouth black sesame and pork fat filling, and a fragrant sprinkle of dried osmanthus.