Yong Fu (Huangpu)

Michelin Yongfu's new summer products are coming. . . In this hot summer, Yongfu Xiaoxian Chinese aesthetic creates a fresh and comfortable environment, The excellent night view makes people intoxicated. In terms of ingredients, the word "fresh" runs through the whole process. The seafood arrives fresh in Shanghai, retaining the authentic Ningbo flavor and original flavor. The low-temperature cooked red-headed shrimp, the shrimp meat is elastic, sweet and sweet; The hairtail jelly is cool and delicate, melting in the mouth; Puning tofu braised medium pomfret, salty and fragrant, as if you are in a fishing village. Fava beans soaked in sesame oil, soft and crispy, a seasonal delicacy that cannot be missed in early summer. White soaked rice 🍚 with eight-flavor dish, salted dried fish, shrimp skin and other salty rice, can be called a rice artifact, which really makes people appetite. Yongfu Xiaoxian (IAPM store) Unit 403, 4th floor, IAPM Plaza, No. 999 Huaihai Middle Road

Yongfu is a black diamond restaurant and is popular with people. As a restaurant that specializes in Ningbo cuisine, Yongfu has taken the freshness of ingredients to the extreme. The crispy hairtail is fresh and tender, the taro soup with lard has a unique flavor, and the home-cooked pomfret is very fresh and sweet, but the taste is slightly light.

A very satisfying restaurant, the first choice for banquets. [Taste] |Jiang's mother's hand-shredded lamb tail bamboo shoots^Beautiful shape, good taste, good bamboo shoots taste. |Dry fried hairtail fish^Delicious, the hairtail fish is thick, crispy on the outside and soft on the inside, good to eat. |Simmered snow vegetable and large yellow croaker^Recommend to try, the taste is delicious, highly recommended. [Environment] The private room has a grand environment.

Yong is the nickname of Ningbo, Zhejiang; Yongfu is the purest Ningbo cuisine in Shanghai. [Environment] From the black and white photos of old Ningbo on the walls of the restaurant to the hand-embroidered wallpaper, every little detail can make you feel the low-key luxury of the restaurant! [Taste] The combination of fresh and salty is the biggest flavor feature of Ningbo cuisine. Generally speaking, Shanghai people like to use sugar and soy sauce to enhance the flavor of cooking, while Ningbo people prefer to use salt to bring out the freshness of the ingredients. The taste is "heavy" to open the appetite of the taste buds, so rich that it will evoke people's taste memories in the dead of night! And the "heavy" taste will make people want to eat again!

My mom and dad are both from Ningbo. I have always loved Ningbo cuisine. Yongfu is the best among Ningbo cuisine. The taste will not disappoint. There are many people in my family, so we booked a large private room in advance. The environment is classical and elegant, and the decoration in the middle of the table is very charming. Ning-style Eighteen Cuts is a classic Ningbo dish. On one side is the jellyfish head, and on the other side is the drunken crab. The crab roe is bright red and tastes sweet and plump. The wine taste is not very strong, and the taste is just right. Fenghua taro soup is made with lard residue. The taro is soft and melts in the mouth. The soup base is rich and fresh. I like this dish very much. Steamed wild yellow croaker in the hall. Yongfu's signature dish uses wild yellow croaker. This is served by the seat. It contains snow vegetables, rice cakes and yellow croaker meat. The fish meat tastes fresh, the ingredients are fresh, and the soup is rich and delicious. Handmade Ningbo glutinous rice balls are at Yongfu. Their glutinous rice balls are a must-order. The glutinous rice balls skin and sesame filling are all handmade by them. The skin is soft and sticky, and the filling is sweet and dense. It's delicious.

Favorite restaurant in Shanghai The taste of home, the restaurant I eat the most. The following are the most practical tips 1. Crayfish is not cost-effective, it is better to go to a crayfish specialty store, which is big and cheap. The East China Sea eats seafood, don't come to eat crayfish in the ditch. 2. When ordering pomfret or plum fish, be sure to ask the kitchen to cook it tender and order it home-cooked 3. Gooseneck barnacles are super delicious, make a reservation before going. Basically, you can only find it in Spain and Zhoushan waters. 4. Must order "Ning-style 18 cuts" (slightly sweet), sand garlic bean noodles, taro soup, Ningbo grilled vegetables. Finally, I wish you all a happy meal

Yongfu, Ningbo cuisine, with Yu Qiuyu's inscription at the entrance, and the tableware and bone plates are from Hermès, which gives you an idea of ​​the restaurant's style and taste. Each set of dishes is made with fresh ingredients, such as taro soup, wild yellow croaker, and the most expensive lobster in Shanghai. It is worthy of being a two-star recommended restaurant by Foodie.