Crystal Sugar Turtle (Bingtang Jiayu) 冰糖甲鱼

Dry Fried River Eel (Guoshao Heman) 锅烧河鳗

Yellow Croaker with Sea Cucumber (Huangyu Haishen) 黄鱼海参

Fried Lichen Cubes (Taicai Xiaofangkao) 苔菜小方烤

Goose Liver Fried with Pork Fat (Wangyou Bao'e'gan) 网油包鹅肝

Fried Yellow Croaker Wraps (Fupi Bao Huangyu) 腐皮包黄鱼

Steamed Chicken in Soup (Huozhong Quanji) 火踵全鸡

Great Croaker with Pickled Cabbage (Xuecai Dahuangyu) 雪菜大黄鱼

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Crystal Sugar Turtle (Bingtang Jiayu) 冰糖甲鱼
Crystal Sugar Turtle is a unique and fantastic dish made with – you guessed it – soft-shelled turtle and a sweet yet salty dressing. Crystal Sugar Turtle is also sometimes referred to as “Number One Scholar Turtle”, thanks to a Qing Dynasty legend of a young student making his way to the capital for the imperial examinations. While passing through Ningbo, the young man stopped in at a local eatery and ordered the dish. Finding that it was perfectly suited to his tastes, the scholar asked the owner of the restaurant what the dish was called. In a gesture intended to wish the young man luck in his exams, the owner said, “It’s called Number One Scholar Turtle.” Sure enough, the young man passed the imperial examination with flying colors, and believing it was the turtle (and the owner’s blessing) that brought him such fortune, he returned to the little restaurant and ordered the dish again. Pleased, the owner of the nameless restaurant returned to the table with a writing brush, a scroll, an ink stone and some ink and asked the young man to name his restaurant and to re-name this dish. The young man gladly obliged, dubbing the restaurant “Number One Scholar”, and calling the turtle dish by the same name.

Dry Fried River Eel (Guoshao Heman) 锅烧河鳗
Ningbo is rife with rivers, lakes, and other bodies of fresh water in which eels are abundant. When Dry Fried River Eel reaches your table, it’s golden-brown, boneless, fragrant, and has been mildly sweetened with herbs and spices.

Yellow Croaker with Sea Cucumber (Huangyu Haishen) 黄鱼海参
Yellow croaker, also called Yellowfish, is a medium-sized fish found mostly in the Northwest Pacific ocean. Its flesh is nutritious and exceptionally tender, and is particularly delicious when steamed with sliced sea cucumber and other seasonings.

Fried Lichen Cubes (Taicai Xiaofangkao) 苔菜小方烤
Pungent and a little on the unusual side, this dish is comprised of minced belly of pork, slices of lichen (algae), and is fried with Shaoxing wine, fermented tofu and sugar.

Goose Liver Fried with Pork Fat (Wangyou Bao'e'gan) 网油包鹅肝
Goose liver is fried in chopped scallions, pepper, pork fat and other seasonings using a 2000-year-old recipe.

Fried Yellow Croaker Wraps (Fupi Bao Huangyu) 腐皮包黄鱼
Croaker is wrapped in thin strips of tofu, cut into blocks, and fried until golden brown. Best enjoyed by dipping in vinegar.

Steamed Chicken in Soup (Huozhong Quanji) 火踵全鸡
This whole chicken is served in a nutritious broth of mushrooms and bamboo shoots.

Great Croaker with Pickled Cabbage (Xuecai Dahuangyu) 雪菜大黄鱼
The croaker is made zesty and pleasantly sour through the addition of pickled mustard, an ingredient almost exclusively native to Ningbo.

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