What are the specialties of Ningbo?

1. Ningbo Crispy Sugar

Ningbo Crispy Sugar, also known as Sanbei Crispy Sugar, is a typical Ning-style tea food and one of the local traditional famous spots in Ningbo, Zhejiang Province. It is suitable for all ages and is famous in Jiangsu, Zhejiang and overseas. At the end of each year, most rural areas in Ningbo make rice cakes to enjoy during the Spring Festival. Ningbo Crispy Sugar was founded in Qing Dynasty, and has always been the famous point of Ningbo's "Three Norths". The taste is crisp, easy to dissolve, sugar-free, non-sticky, and has the fragrance of soybeans.

2. Youzanzi

Youzanzi originated in Zhejiang and was protected and promoted in Ningbo. It is a traditional food in Ningbo. Old Ningbo Youzanzi originated in Guangxu period of Qing Dynasty, and has a history of more than 1 years. It is a traditional snack food made by hand, and its formula is unique and its ingredients are excellent.

Especially, the salty and oily seaweed strips are unique in Ningbo. The seaweed strips powder used is the pure natural original ecological winter seaweed strips powder (beginning of winter-beginning of spring) provided by Fenghua Chunhu seaweed base in Ningbo, Zhejiang Province, which is the largest original ecological seaweed base in China. And has good color, fragrance and beauty-caring effect.

3. Crab with red paste

Crab with red paste is a home-cooked dish with Portunus trituberculatus and yellow wine as main ingredients, and butter, garlic, onion, sugar, salt, pepper, Kraft cheese powder, French fragrant flowers and white wine as auxiliary materials. It has the characteristics of bright red color, fresh, salty, smooth and tender. Crab with red paste is one of the most representative dishes in Ningbo.

4. Ning-style shredded eel

Ning-style shredded eel is a traditional local dish in Ningbo, Zhejiang. Choose shredded cooked eel with broken bones and cook it with heavy oil. Eating hot food has the characteristics of tender, smooth, fragrant and fresh, oily and fat. As the saying goes, "Monopterus albus competes with ginseng in the summer". Monopterus albus is the fattest in June and July before and after the summer, and the "Ning-style shredded eel" at this time has also entered the best season for eating.

Ning-style shredded eel is made of eel and winter bamboo shoots. Eel is DHA and lecithin, and winter bamboo shoots are a kind of medicinal plants. Eating this dish often is good for your health!

5. Ningbo Sanchou

Ningbo Sanchou is a traditional famous dish in Ningbo, Zhejiang Province, which refers to stinky winter melon, stinky amaranth tube and stinky Chinese cabbage (smelly taro). Its biggest feature is that it smells bad and tastes delicious when eaten. Marinate the stinky vegetable juice with tofu, Chinese cabbage and leek, pour the new dozen rapeseed oil, and steam it out of the pot. It's loose and fragrant, the cabbage is green, salty and not greasy.