Our Menu

Ningbo famous cold dish made with baby bok choy

Mixed roasted green pepper and garlic flavor preserved egg in jelly cube

Spicy Sanhuang chicken, classic Sichuan cold dish also known as Mouth-watering chicken

Steamed mackerel fish cakes

Sour and ferented winter melon

Sweet and sour crispy shredded beef

Cucumber, soy sauce, vinegar, garlic

Deep fried fish in special sour & sweet sauce, served cold

Big wontons in chili oil with pork filling

Deep fried bean curd skin roll with yellow croaker fish filling

Roasted pork with honey

Grilled baby bok choy, century eggs with charred chilies Kou shui chicken, smoked fish, XO sauce

Mixed taro mash and pork belly bits soup

Small $8.00 | Large $16.00 • Tofu, bamboo shoots, mushrooms, white pepper, vinegar

Fresh mackerel meat, cilantro, white pepper powder, vinegar

Mushroom, shrimp, dried scallop, cuttle fish

Choice of pork/chicken, served with XO sauce

Pork, bamboo shoots, tofu and scallion filing

Steamed wonton filled with minced pork, dried shrimp, dried tofubamboo shoots, yard longbean, sour picked vegetables

Pork, shrimp, bamboo shoots, mushroom served with salmon roe

Assorted dim sum platter

Truffle, mushroom, tofu, bamboo shoots, carrot, vermicelli

2 flavors options (durian/grilled eel)

Rice paper wrapped with crab meat, scallops, shrimps

Dumplings with pork, scallion and ginger filing

=Sticky dumpling filled with pork and chopped vegetables

Scallion pancake wrapped with beef

Handmade wrapper filled with dried shredded radish, sweet tomato noodles, rice noodles, dried beancurd, tomato, celery, vegetables, pork

Half (2-3 ppl) $48.00 | Whole (4-6 ppl) $96.00 • Upgrade your experience: Whole Flaming Duck $118.00

Sichuan style wok fried chicken with Ningbo rice cake

Roasted free-range chicken, crispy and flavorful

Crispy chicken breast with special sauce

Kung Pao style chicken breast with cashews

Small $48.00 | Large $96.00 • Hong kong style roasted goose

Stir-fried wagyu beef cubes with fresh rattan peppercorn, garlic & mixed pepper

Slow-braised beef rib in Shaoxing rice wine

Lamb chops, onion, garlic, red pepper, spicy and cumin flavor

Steamed pork patty topped with eggs

Slow cooked pork belly in Shaoxing rice wine

Duck stewed with dried bamboo shoot & Jinghua ham in clay pot

Eel, pickled pepper, rattan peppercorn, garlic, fresh pepper

Hot street food style stir-fried squid tentacles

Deep-fried soft-shell crab with dried whole chili

Stir-fried prawns with Sichuan peppercorns, garlic, ginger & Chinese celery

Prawns tossed with cashews, dried chili, garlic and ginger

Crispy prawn with walnut and mayonnaise

Steamed Chilean seabass with peppers and soy sauce

Braised live bass fillet with rattan peppercorn

Fish fillet, mushrooms, Chinese celery, vegetables and Sichuan spice

Wok-tossed with chili, black beans & dried garlic

Served whole fish with bone-in

Served whole fish with bone-in

Tofu, garlicgreen bean, mapo sauce

Stir-fried tofu w. dried red chilies, pepper, cashews

Braised tofu with shrimp and egg yolk

Braised bottle gourd in chicken broth with dried scallop, dried shrimp and Jinhua ham

Fried rice with shrimp & seaweed

Fried rice with sausages & crispy rice

Dried scallop, egg white, Chinese broccoli

Fried rice noodles with dried squid, dried shrimp & clam

Choice of with rice cake / sweet potato noodle

18-cut crab, is so named for its technique of cutting raw blue swimmer crabs from Ningbo into 18 perfect pieces, each with an equal dab of creamy roe, marinated in Ningbo's speciality Laomaoji rice vinegar, soy sauce, 10 years old Shaoxing Huadiao wine, an umami-rich flavour profile characteristic of Ningbo cuisine

Ranking No. 1 in Top 10 Ningbo Dishes, it is soft, glutinous, sweet, sour and salty, which produces the unique flavor.

Lobster, scallop, king crab leg meat, crispy rice, vegetables