0574 LongXia De GuShi (ZhenMing Road)

[Taste] Tastes good, very fresh, no peculiar smell. [Environment] Clean, bright, neat and orderly. [Service] Good attitude, fast serving, active water

The food was very satisfying, the ingredients were very fresh, you can eat with confidence, the signature dishes are all recommended! The environment is very good, very photogenic, recommended for sisters who want to take photos! The overall feeling is very delicate, and the dishes are very beautiful, which is completely unexpected

It's a good season to eat lobsters again. No matter where I go, I want to try this crayfish. I came across Lobster Guan and came in to try it to see how their lobsters are. The store owner was very enthusiastic and warmly invited us to sit down and order dishes. There are several flavors of crayfish, and I ordered the thirteen spices

For Ningbo residents, the first thing that comes to mind when talking about lobster is the story of 0574 Lobster. As a 12-year-old brand, featured on CCTV for two consecutive years and earning numerous awards, it's already established a strong reputation and etched a deep impression on many people since I was a student. Imagine a weekend get-together with friends, a basket of beer, and a few lobsters—what a relaxing and joyful occasion. But before heading to the restaurant, I'd heard about the rising cost of lobster and wondered if the prices would still be affordable. After browsing the menu, I found the prices were reasonable. But my concern was something else: the restaurant's selection of over ten different lobster flavors made it incredibly difficult to choose. So, I ordered a few lobsters and a few side dishes based on my instincts. While waiting for my food, I donned a plastic apron; eating lobster became a ritual. The first dish to arrive was the pickled pepper bullfrog. The bullfrog meat was piled high on the pickled peppers, and it held up well when I picked it up. This dish, clearly a standalone specialty, was overshadowed by the restaurant's even more delicious lobster, leaving me wanting more. The stir-fried ox, stir-fried in rapeseed oil, had a fragrance reminiscent of childhood meals at my grandmother's house, with a hint of saltiness that was just the right balance with the lobster porridge. The side dishes arrived, but the main attraction, the crayfish, hadn't arrived yet, so I called the waiter over to inquire. The waiter explained that the restaurant strictly controls the quality of its ingredients and products, sourced from China's four major freshwater lakes, and has a comprehensive supply chain. The lobsters are delivered fresh daily to each store and cooked to order, so they take a while to prepare. Before I finished speaking, the plump, slender, white, and rosy prawns were placed on the table. Picking one up and peeling it open revealed the firm shell and the plump, fleshy flesh. The thirteen-spice lobster, a good partner for beer, is made by letting the lobster "swim" in the store's secret sauce, which makes it taste fresh and tasty. You can just peel it without caring whether it is hot when it comes out of the pot.

In 2002, my uncle had just started working. Back then, he was still a young man, filled with passion for life and a desire to contribute to the Party and the country. He was full of enthusiasm while working. Then, he saw a shop with a unique, prominent storefront. It was called "The Story of Zero Five Seventy-Four Lobster." Wow! Who was that? So awesome! Back then, the facades of shops in Ningbo were still quite rigid. To put it in perspective, most of the shop owners were flat-set, dull-looking country girls. Suddenly, a girl who looked like someone from Shanghai arrived. She had a curvy figure, a pretty face, and was full of confidence. She spoke in plain language, describing herself as a woman with a devilish figure and an angelic face. That's how my uncle remembered it. Back then... There are several 50% discounts every year. Every time the opportunity arises, my uncle brings the whole family—my parents, my sister—together. They eat and eat. If they don't spend over a thousand or eight hundred yuan, if they don't eat over a dozen pots, they'd be doing their Gold Medal Lobster a disservice. There are so many lobster brands these days: big, small, hotel, street food, expensive for hundreds, cheap for tens. The quality is good, the reputation varies, and there's a mix of good and bad. But Zero Five Seventy-Four has always upheld its quality, constantly innovating and enriching its menu. Its flavors have always been well-received by diners, like the Royal Shrimp, the Shrimp Brain Congee, and the Stir-fried Beef. They keep piling on one portion after another, with an unstoppable pace. They eat lobster and always stick to Zero Five Seventy-Four.

This is a great lobster restaurant, located next to Moon Lake. It's quite popular and packed at lunchtime. The lobster is very fresh, and I love the Royal Lobster, so I ordered two. The shrimp brain congee is quite delicious. It's light and nourishing, and pairs well with the side dishes. Even though crabs aren't common in this season, they still have hairy crabs. Their crab-fried rice cakes are quite flavorful. They're a bit salty, but the other flavors are acceptable. There are a few private rooms on the second floor, but they're not large. They can accommodate up to 10 people. The soundproofing is good, and the space is quite private, perfect for small gatherings with family and friends.

Summer has arrived, and with it comes a plethora of unique summer delicacies. While the heat can diminish your appetite, your stomach will always be full of crayfish. So, where should you go for incredibly delicious crayfish? 0574, a lobster-focused restaurant, is a perfect choice. 0574 Lobster Story (Haishu Branch) Location: 338 Zhenming Road (near Zhenming Primary School, opposite Yuehu Park) Transportation: Nearest subway station: Chenghuangmiao Station (over a 1-kilometer walk) Nearest bus stop: Zhenming Primary School Station By car: Parking is available nearby. Environment: The 0574 sign at the entrance is large and easy to spot. The restaurant is two stories high, with fewer tables and chairs on the first floor and more on the second. Private dining rooms are also available, making it convenient for large groups. There are so many ways to cook crayfish: garlic, steamed, thirteen-spice, spicy, salt and pepper, and so on. The restaurant has so many different flavors you can't name, so you can really enjoy them all in one go. [Steamed Royal Concubine Shrimp] First, let's talk about the presentation. Each steaming basket comes with a plate of sauce, and one pound of crayfish comes with a basket. Steaming is the best way to test the quality of the crayfish. If you can catch one, it's almost always fresh and plump. It's truly excellent. This simple recipe preserves the original flavor, which is truly amazing. It's also my favorite. [Gold Medal Lobster] This one is called Gold Medal, so it's definitely similar to the signature flavor. The shape is very unique. The others are basically just plates, just different colors and sizes. But this one is a drum. I thought it was deep, but it wasn't. It's also very solid, not completely hollow. The flavor is more than just thirteen-spice; it's very flavorful without being overly spicy. It's suitable for all ages. The owner is very innovative. [Salted Egg Yolk Lobster] The crayfish were cleaned thoroughly, and after removing the heads, they shrunk considerably. Actually, they were still quite good-sized. They're even better with the yolk, and they're even better without the shells. You don't have to peel the shrimp, which is a real hassle. [Braised Crayfish] This dish is perfect for those who can't handle spicy food. It reminds me of a dish my friends from Hubei make. It's incredibly fragrant, but I still want to dip it in vinegar or soy sauce. I have a strong palate... [Stir-fried Yellow Beef] It's said to be a dish you'll remember. It's truly delicious with rice, and the portion is generous. The small pieces are incredibly flavorful, and the beef is incredibly tender and fresh. I love this. The beef is succulent, and the sauce is perfectly balanced. It's truly a dish you'll want to linger on. [Crayfish Fried Rice] Lobster alone won't fill you up, so a main course is a must. When you visit a crayfish restaurant, you absolutely must try the crayfish fried rice. Finally, you don't have to peel the crayfish yourself; they're all pre-peeled. It's so satisfying! I love this soy sauce fried rice with a little crayfish. This summer, you absolutely must visit 0574 for a lobster feast; you won't be disappointed.

This restaurant has been around in Ningbo for quite a while. It's located across from Yuehu Park, a row of restaurants. It's not very large, with typical lobster restaurant decor, two stories with low ceilings, which doesn't give it a cozy feel. The service is quite good, though; the waiters are uniformly dressed and quite friendly. They specialize in lobster and serve it alongside various lobster-related dishes. The thirteen-spice lobster is quite flavorful, but that's just the flavor. It tastes similar to other thirteen-spice lobster dishes, but the price seems more reasonable, and the whole pot is quite filling. However, there's another speciality here: a dish called "Lobster Companion," which is essentially hand-rolled noodles served with the thirteen-spice lobster broth. It's quite delicious, too. Compared to the thirteen-spice lobster, I prefer the imperial concubine lobster. This lobster is steamed and served with a dipping sauce. I think the name "imperial concubine lobster" comes from the mist that rises when the steamer is opened, evoking the image of an imperial concubine emerging from her bath. Steamed lobsters are particularly demanding in terms of freshness, as this is the best way to tell if the lobster is fresh. The accompanying dipping sauce is also quite good, with a sweet and sour flavor. As a shrimp specialist, they naturally offer some shrimp-related products. They have a shrimp brain tofu dish, which sounds intriguing, but the taste is just so-so. The shrimp brain flavor isn't strong enough, with a slight fishy smell. The presentation isn't great either. I think adding some chopped green onions would make it look much better. They also offer a few other dishes, such as pickled pepper bullfrog, which is acceptable. The bullfrog is tender and flavorful, but again, it doesn't have much to offer, leaving you with a rather ordinary feeling. Perhaps I'm a foodie with too high expectations. My favorite is the spicy and sour shredded potatoes; they're refreshing and the sour flavor is particularly appetizing. Overall, the lobster and other dishes at this restaurant aren't particularly delicious. Of course, personal preference is a matter of opinion. There's always a reason for their brisk business.