Huaiyang cuisine is the representative of Suzhou cuisine, which is far less than the eight major cuisines, but it has an extraordinary status in Chinese banquets, especially favored by state banquets. Shanghai is adjacent to Jiangsu and Zhejiang provinces, and its eating habits have always received a large number of projections from both sides of Jiangsu and Zhejiang.

Yongyi Ting is led by Shanghai celebrity chef Lu Yiming, who is responsible for the restaurant's menu design and production supervision. Lu Yiming's protégé, Hu Gang, serves as the head chef of the restaurant and is in charge of the chef team of Yongyi Ting on a daily basis. Lu is a local celebrity chef from Shanghai, and in addition to Yong Yi Ting, he also directs award-winning restaurants such as Fu 1039, Fu 1088, Fu 1015 and Fu He Hui, all of which are known for their outstanding culinary innovations. In a sense, Yongyi Ting is not just a Huaiyang restaurant, its dishes have played the banner of "Jiangnan cuisine", won the characteristics of Jiangsu and Zhejiang, and carried out a lot of fruitful improvements and innovations.

The biggest feature of Yongyi Ting is that it pays attention to the season and does not eat from time to time, and its menu changes almost every season, and new dishes are often designed according to the seasonal ingredients. Classic dishes have become a part of the Yongyi Ting's menu, such as smoked pomfret, which is one of the most popular appetizers here. Smoked fish is a common appetizer cold dish in the Jiangnan area, Shanghai smoked fish is often made of herring or grass carp, while Yongyiting changed the freshwater fish to marine fish, using the East China Sea white pomfret with fewer bone spurs and more tender meat. When marinating pomfret, hoisin sauce and Donggu Yipin Xian from Cantonese cuisine are also used, which reduces the sweetness and improves the freshness compared with the traditional method, and the effect is outstanding. Yongyiting's Yaozhu Wensi Tofu Soup is also famous, the knife work is good, the water is thin and clear, showing the figure of Huaiyang's "literati cuisine", the fly in the ointment is that as an opening sketch, this Wensi tofu is still a little too salty.

The two Huai cooks are good at treating eels, and "Huaiyang soft pocket" is the classic practice of eel in Huaiyang cuisine. Yongyiting selects authentic materials, the whole eel belly is repeatedly stir-fried, and the stone pot is warmed on the table, which seems to be dry and shriveled, but in fact the meat is tender and flavorful, soft and tough, fresh but not fishy. The taste is between Jiangsu and Zhejiang, with moderate saltiness and sweetness, refreshing vinegar flavor in the mouth, freshness of pepper, and first-class rice delivery. The dried shredded cinnamon willow is also an excellent work in the traditional Huaiyang cuisine of Yongyiting, the so-called "dried silk" is the dried tofu cut into shreds, Yongyiting uses the traditional dried shredded silk from Yangzhou, Jiangsu, plus shredded mushrooms, shredded fish skin, shredded bamboo shoots, shredded ham and shredded eggs are boiled together; Different from the traditional practice, Yongyiting imitates the treatment method of fish noodle soup, and uses Guiyu clear soup instead of broth to cook dried shreds, the soup is golden in color and rich in taste, but the taste of fish soup is not as fresh and mellow as that of broth, and the use of fish soup as a base can not perfectly set off the freshness of the boiled dried shreds.

The staple dish is the yellow croaker wonton, which is similar to the dried cinnamon and willow shreds, and this wonton also uses fish broth as the base, and the restaurant uses yellow croaker, crucian carp and yellow croaker bone soup every morning. The presentation effect of yellow croaker wonton is much more brilliant than the dried shredded cinnamon willow, the soup is extremely fresh, the wonton skin is thin and the filling is thick, the yellow croaker meat filling is finely dismantled, and a little bamboo shoot shredded and snow cabbage stalk is mixed together, the taste and taste are good, there is no fishy smell, but the price of 98 yuan for two still makes many diners hesitate. Yangzhou fried rice is also of excellent standard, the rice is distinct, dry and fragrant, and there is no oil at the bottom of the plate.

The red stewed crab lion's head, which is based on Huaiyang cuisine, is also a delicacy that is not easy for diners to order here. Chef Hu Gang changed the fat and lean ratio of the meatballs to half of each half, added shrimp roe and crab meat, fried and then stewed in the pot, the taste is strong and fragrant, especially suitable for tasting in the crab season, the fly in the ointment is that the minced meat is too fine, the size is too small, and it loses the majestic majesty of the old-school lion head. Taihu River Shrimp is selected from the wild river shrimp from Taihu Lake, which is small and sweet, and the retained shrimp tail is a high-profile promotion of the quality of the ingredients, and the second adds red embellishments to the dishes, which looks full of aura. In addition to Huaiyang cuisine, pecan veal, mustard cabbage braised mushrooms, Song sister-in-law fish soup, etc., are all classic delicacies worth trying.

Located on the first basement floor of Mandarin Oriental, Pudong, Shanghai, the Yongyi Pavilion looks out onto the sunken garden from the floor-to-ceiling windows, so the environment is not enclosed, but rather tranquil and handsome. The interior of the restaurant upholds Mandarin Oriental's low-key Asian temperament, blending ancient and modern, with a spacious and bright lobby and a dazzling hanging Kong Ming lantern design. As a member of Mandarin Oriental, Yong Yi Ting's service is also impeccable, diligent and friendly, showing the grace of a top hotel, and the 15% service charge is convincing.

Mandarin Oriental Pudong is not in the middle of the Lujiazui complex, but that doesn't stop the Yongyi Courtyard from being full of guests every day. Even before the first edition of the Michelin Guide came out, Yongyiting was already a quality "canteen" recognized by white-collar workers in Lujiazui, and the scene of being full on weekdays is undoubtedly the best proof of Yongyiting's reputation and strength.