Shabby Ningbonese restaurant off the elevated road that serves surprisingly excellent food. It's a little different from most Ningbonese restaurants. Several recipes are family concoctions from Yan and Qian, the husband-and-wife team the runs the place. They turn out unexpected winners like small yellow croakers filleted and deep-fried with tai tiao, a type of feathery seaweed, and vinegar to dip. Kind of like Ningbo fish and chips, where the chips are seaweed. Most of the best dishes are non-seafood. We recommend the bamboo dish Qian deep-fries with gingko nuts, and the pork tongue. It's much cheaper than Ningbo cuisine normally goes for in Shanghai, probably because the building has seen much better days.