The following are some recommended seasonal autumn delicacies in Ningbo, East China's Zhejiang.

[Photo/VCG]

Steamed ribs with taro

Taro has recently entered harvest season in Xiaowangmiao sub-district, Fenghua district, Ningbo. Taro produced in Xiaowangmiao, which has been dubbed the "Chinese home of taro", tastes tender and glutinous.

Miaopaiting village is an important place for growing the vegetable. The taro grown there still retains its traditional flavor and has an average weight of 1.5 kilograms, with the largest taro reaching a weight of 3 kilograms.

Steamed ribs with taro is a popular local dish that is easy to cook. In addition to ribs, taro also goes well with preserved pork or fish.

Braised hairtail with grated radish

Braised hairtail with grated radish is one of the most popular dishes among residents of Ningbo. The local radish is not large in size, but tastes juicy, soft, and slightly sweet, while the hairtail used in the dish is typically the small-eyed variety from the East China Sea.

Radish, which has recently hit markets in the city, can also be steamed with ribs or pork liver, or pickled or shredded for a salad with jellyfish.

Braised hairy crabs with niangao

Autumn is the best season for eating hairy crabs from Moushan Lake in Yuyao city, as this is when they're at their most fertile.

The crabs, braised with niangao (glutinous rice cakes), are a common dish seen on tables throughout Ningbo. Crabs are also commonly steamed in the city, as this method preserves the authenticity of the ingredients.