Ningbo cuisine in Shanghai, a culinary delight.

With so many gatherings at the end of the year, why not choose "Gongxi Gongxi Ningbo Cuisine"? Ningbo cuisine in Shanghai, a culinary delight. 🌿Ambiance The restaurant is located on the second floor of the InterContinental Shanghai Pudong. Stepping into the restaurant is like traveling to a Jiangnan mansion. The private rooms are decorated in a classical style, quiet and elegant. The wooden carved tea table is perfect for tea lovers. 🛎Service The service in the restaurant is attentive and warm. The staff are gentle and enthusiastic. When ordering, they patiently introduce the characteristics and flavors of each Ningbo dish, like a guide to food. When serving, they are polite and attentive to detail.👌 🐟Cixi live mackerel three ways "Living in the East China Sea fish warehouse, with a belly full of gold," refers to mackerel. I once had mackerel ten ways on a business trip to Dinghai, and the taste was so delicious that I still remember it. However, at that time, they used frozen mackerel and dried mackerel, while "Gongxi Gongxi Ningbo Cuisine" uses live mackerel, which has a different taste.👍 1️⃣ Way: Blanched; Blanching better reflects the taste of live fish. It restores the original freshness of mackerel. The live mackerel is tender and delicate, with a fresh and sweet taste. A bowl of fish soup and fish meat is warm and satisfying. 2️⃣ Way: Braised; The fish tail is used for braising. The braised sauce is rich in flavor. Because mackerel has few bones and soft bones, even the fish tail part can be eaten without worry for someone like me who is afraid of fish bones.😋 3️⃣ Way: Fish maw mapo tofu The tofu melts in your mouth, wrapped in bouncy fish maw. The collision of two different textures brings a rich experience to the taste buds. 🐠Old-fashioned sauce Xiangshan Bay white pomfret ❣️A personal favorite dish Rich in sauce flavor, salty and fresh. Different from the traditional braised pomfret method, the sauce is reduced, and the sauce penetrates into every fiber of the fish, making it very delicious. 🫒Stinky winter melon As one of the "three stinky" dishes in Ningbo cuisine, stinky winter melon is like Beijing's fermented mung bean milk, a favorite of Ningbo people, but some people dare not eat it. Those who love it taste a unique rich flavor in the unique smell and experience the unique charm of Ningbo on the tip of their tongue.