The ultimate Ningbo flavor.

Speaking of Ningbo cuisine, Yongfu in Shanghai is definitely a top choice. After a long time, I went to Yongfu (Huangpu Store) with my friends again, and it still felt like home. We ordered some signature seasonal dishes: Chilled crayfish🦞 They use clear water crayfish, which is complicated to make. It needs to be soaked in 10-year-old Huadiao wine for 6-8 hours. No wonder the whole shrimp is full of wine! The meat is firm and elastic, and even the shrimp claws are full of meat, which makes people want to lick their fingers after eating! Braised deep-sea rice fish Yongfu's rice fish🐟 are all deep-sea fishing, the taste is more delicate and tender, and the braised method is more flavorful, not inferior to yellow croaker! Steamed yellow clam crab🦀️ Peel off the 🦀️ shell, the crab meat is full of meat, the light crab yellow exudes a milky fragrance, take a bite, you can feel the sweetness and firmness of the crab meat. Steaming can well retain the original flavor of crab meat.  Oil residue taro soup  It is also a must-order dish. It looks unremarkable, but it is mouth-watering! The lard residue boiled with pork is fragrant, and the taro becomes a thick soup, which is rich in taste.  Ningbo Tangyuan  The dumpling skin made of water-milled glutinous rice is thin and transparent, and then add sugar and lard, which is fragrant. The black sesame is faintly visible, take a light sip, and it will burst. As a dessert, it is perfect! Bringing the original Ningbo cuisine to diners and retaining the original flavor of the ingredients as much as possible is the purpose of Yongfu (Huangpu Store) all along, and indeed, they did it!