Since 1992, this household name has been a favourite Ningbonese seafood joint. Their first outpost in Shanghai takes up two storeys with live fish tanks and an open kitchen downstairs and the main dining room reached by a bright red staircase upstairs. Braised pomfret with sticky rice cake exemplifies the rustic charm and full-bodied flavours of Ningbo home-style cooking. Raw marinated white crab known as ’18 cuts’ is loaded with umami.