Ala, abbreviated as "Yong", is named after the Yongjiang River in its territory, and the name of the Yongjiang River originates from its Fenghua Yongshan Mountain.
Located at the intersection of Huancheng West Road and Baoshan Road, on the west side of Jindu International, there is such a restaurant with the name of "Yong", as the name suggests, it is a restaurant based on authentic Ningbo cuisine, and the rustic door is hung on both sides of the "mother's dish on the tip of the tongue, the good taste of the old bottom" up and down, highlighting its self-confidence and domineering.
Pick the curtain inside, and you will be greeted by the four big characters of "Gewu Zhizhi", which makes the restaurant full of fireworks more bookish atmosphere.
The restaurant has only one floor, and it is stacked on top of each other, with scattered seats, round tables, private rooms, small bridges and flowing water, wine flag lanterns, ink murals, and old objects from Jiangnan Water Town, which are full of them.
Sauce doll dish head
Sweet and sour steaks
White cut lamb, almost unsavory lamb texture tender, thick, sizeable, "eat lamb in winter, warm in winter", not to be missed.
Red braised yellow beef
Peanuts spelled red dates
Ma Lan Xiang Dried, Ma Lan as a home-cooked wild vegetable on the dinner table of Jiangsu and Zhejiang people, has a faint fragrance, with dried incense, it is even more fragrant and refreshing, let me eat the taste of spring.
Specialty grilled fish
Crispy with fish
Crab bone sauce, long navel raw yellow, tuan umbilical cord cream, I fried chicken like hard bang bang crab yellow, and the crab bone sauce method is to make full use of the source of crab, the perfect disc can see our recognition of this dish.
Typhoon shelter shrimp girl
Golden shrimp steak
Sauce green crab, just look at the sauce, paste two words, it makes me involuntarily raw, green crab stacked neatly, red paste covered on it, sauce flavor and palatable, salty and sweet, red cream tough, crab meat slippery, super love.
Pumpkin stew
Pork trotter stew
Braised Qiandao Lake fish head, after many cooking processes, the fish head in the iron pot is transparent inside and out, the soup of yellow orange orange is very mellow, the fish is fat, there is no muddy smell, the old tofu of the accessories sucks the umami taste of the fish, it is also delicious, no wonder, it can be ranked first in the restaurant's top ten dishes.
Fried rice cakes in ink
Red wine lees walnut soup, one person and one cup, the soup color is red and lush, the lees aroma and nutty aroma penetrate and blend with each other, the sweet taste, great love.
Brown sugar mochi
#Eat in Ningbo ##5月吃什么 #