Tangxian, near the TianYi Pavilion area, is one of the most respected venues for traditional Ningbo home cooking — the style that differs from the richer restaurant interpretation of the cuisine. The kitchen specialises in slow-braised dishes: pork knuckle cooked for hours with fermented preserved vegetables until the fat is gelatinous and the meat falls apart; braised yellow croaker with Shaoxing wine and ginger; and the city's classic winter preparation of salted pork ribs with taro, which is as unglamorous as it sounds and as comforting as it is.
The restaurant occupies a renovated old house with a small courtyard, and the dining rooms are modestly furnished. Reservations are useful at weekends. The menu is in Chinese with some photographs, and the staff can guide selections if you ask. Budget around ¥80–120 per person for a full meal with rice wine.