"Yong" is another name for Ningbo, so Ningbo cuisine is also called "Ningbo cuisine", and the restaurant is named "Yongfu", which is naturally the main focus of Ningbo cuisine. Ningbo Linhai, good at cooking seafood, heavy ingredients, heavy original taste, taste salty, fresh, and Hangzhou cuisine, Shaoxing cuisine, Wenzhou cuisine are not the same. Among the Ningbo restaurants in Shanghai, Ningbo is one of the first to try the sophistication of Ningbo cuisine, and it is one of the best restaurants in Shanghai in terms of ingredients and techniques. In 2018, Ningbo was recommended by the Michelin Guide for one star, becoming the only Ningbo restaurant to be included in the Michelin Guide.

Chef Wang Donghai has been working in Ningbo for more than 20 years, and in 2011, he came to Shanghai with the boss to open Ningbo Mansion and has been in charge of the kitchen until now. In 2014, Yongfu moved into the Jinbei Building of Jinjiang Hotel, and Yu Qiuyu gave the word "Yongfu", coupled with the blessing of the old hotel, the restaurant has officially gained a foothold in the high-end market.

Yongfu is very strict about the ingredients, the raw materials of local vegetables are from Ningbo, the seafood is from the East China Sea, and the store is fresh every day. In fact, the yellow croaker selected by Yongfu is not wild in the strict sense, but the large yellow croaker of the Daiqu nationality stocked in the seawater, which is the best quality in the current breeding of yellow croaker, and is closest to the wild yellow croaker. From the Mid-Autumn Festival to the Qingming Festival, it is the production season of Daiqu large yellow croaker, and Yongfu can collect several yellow croakers of more than two catties in Ningbo every day, and send them all the way to Shanghai. In the face of the large yellow croaker that costs thousands of yuan, the practice of Yongfu is to simply boil the fish soup, and the whole fish is served on the table, which is full of style, and the fish fillet is cooked in the soup stock hung out of the small yellow croaker with snow cabbage, bamboo shoots and rice cakes, showing the original taste.

When entering the Ningbo Mansion, you must start with cold dishes, such as salted choked crabs, Ning-style eighteen chops, Ningbo grilled vegetables, and shredded sheep's tail bamboo shoots, etc., which account for half of the subtlety of Ningbo cuisine. The roasted dishes are the first to be served, the Ningbo specialty Tiancai core is simmered to the sauce color from low heat, the seasoning is moderate, not greasy, the most appetizing, the plating is also unique, the porcelain bowl is light and sits in the shallow dish fish pond, and the two goldfish swim in the water, lining the original black roasted dishes with bright and eye-catching. Ningbo eats the sea by the sea, there are more than ten ways to eat crabs alone, and the red paste choking crab is a classic "big rice". The white crab is made of the top wild red paste crab from Shengsi, Zhoushan, which is frozen and pickled, the crab meat is more cottony, the crab roe is more gelatinous, and the salty, fresh, sweet and sour flavors are integrated. Ning-style eighteen chops are a kung fu dish that tests the kitchen knife technique, the red paste crab is chopped into 18 fine pieces with uniformity, the pieces are pasted, and the saltiness is directly choked on the table without pickling, and the saltiness is also reduced a lot compared with the traditional salty choke, which perfectly interprets the original taste of raw food. Ningbo cuisine is the most prominent salty taste, and the Taoist is "rice hammer", and the saltiness of each cold dish has been appropriately reduced, so that the taste is lighter and more complex, reducing the burden on the tongue of diners.

The seafood stalls in Ningbo are home to some of the best seafood in the vicinity of Ningbo. The razor clams here are the long-street razor clams that are famous in Ninghai, the body is large and thin, the meat is fat and strong, the umami is outstanding, the "first razor clams in China" is worthy of the name, the white boiled and delicious are the best, and the soy pepper and spicy fried are not inferior. The sea melon seeds and yellow mud snails in Sanbei Town, Cixi are all harvested and delivered on the same day, purchased from fishermen in the early morning, and can be presented to the table on the same day. Baked plum fish in a casserole, pickled pomfret in a casserole, fried hairtail fish, home-roasted small yellow croaker, salted and salted water, salt-grilled golden snails, fragrant snails in soup, etc., each with its own wonders. The ice drunk crayfish born to cater to the market has also become a signature masterpiece under the pen of Yongfu, the restaurant has rented lobster fields in Huai'an Jinhu for many years, produced and sold by itself, with an average weight of 2 taels, even in winter, the largest can have 1 tael and a half in size. After the crayfish is cooked, it is drunk with cellar rice wine, served on the table, the cheeks are white and the meat is tight, the shrimp yellow is full, firm and firm, and the taste is no less than seafood. There is a fishing ban in the East China Sea, and if you want to taste the seafood of the East China Sea in Yongfu, autumn, winter and spring are the best.

Ningbo native vegetables to a product of taro soup in the first place, taro only take the famous taro planted by Fenghua farmer, the variety is pure, the taste is smooth and sticky, add Ningbo shrimp roe paste, crab paste sauce and southern milk sauce, and lard residue together to boil into soup, thick and fine, delicious and unique. Ningbo glutinous rice balls are made of exquisite materials, glutinous rice is hand-ground from Cixi's new glutinous rice in the current year, black sesame seeds are also harvested from the countryside of Anhui, and the black sesame seeds with lard are made on the same day, which is a real dessert after dinner. Ningbo rice cake and moss cake, presumably the old Shanghai taste will not be unfamiliar with this, Yongfu's shot is remarkable, it is really first-class.

Yongfu is located on the 12th floor of Jinbei Building of Jinjiang Hotel, and when you arrive at the elevator to the store, you will be greeted by Yu Qiuyu's handwritten "Yongfu", and 9 private rooms of different sizes are lined up left and right, and the Shanghai style runs through it. There are only six tables in the hall, and the private rooms are elegantly styled, with gold embroidered wallpaper, mahogany countertops, old-fashioned solid wood wall walls, Austrian crystal lamps, etc., showing the luxury of the old days, and even the tableware is a Hermès custom-made bone china set. Service has always been the weakness of Chinese food, the service of Ningbo is the first-class level of Chinese restaurants, the waiter is dressed in a suit and cheongsam, kind and professional, experienced, first-class eyes, the service fee is 15%, and two free drinks can be opened. Parking in Yongfu is quite a problem, the ground management of the old Jinjiang is chaotic, the parking space is difficult to find, the fare starts at 40 yuan regardless of the duration, and there is no parking coupon for the meal, and it is difficult to find one in the surrounding hotels, it is recommended to travel by subway or taxi.

In addition, at the end of 2017, Yongfu opened a branch in Changning, located in Villas 2 and 3 of the Longbai Hotel, which was once home to the Times newspaper and Meifeng Bank.