I'm back in Ningbo for a few days and my colleagues took me to a newly opened restaurant near our factory for lunch. The restaurant was smokey and packed with factory managers taking their clients out for lunch.
These were so-so. The Skin was lightly crisp but the filling was rather bland and the skin a little thick.
Steam Fish Head with Chili and Yellow Bell Pepper
The Fish was spicy and a little sour. I didn't quite like the flavor and felt the raw flavor of the Bell Pepper did not go well with the Fish.
Braised Pork Belly with Bamboo
This was ok. The Bamboo Pith was very tender and the Pork had a nice soy caramelized flavor.
Braised Tianjin Cabbage
This was so-so. The Cabbage was soft but maintained a light crunch. The soup was not as rich in flavor as I'd hope. It lacked the Chicken Broth flavor that's usually associated with this dish.
Assorted Beef Internals
A lot different from the Cantonese Version. Here the Beef Internals (Tripe, Tendons, Intestines) were braised in a Chili-Oil sauce. It wasn't braised for too long giving the Tendons a nice bite which I actually enjoyed. It was different but good.
The food was surprising slow for a Ningbonese restaurant. Our first dish came after 30 minutes. The food wasn't very good overall.
Price: $ (Approximately USD $10 per person)