The Wall Street Journal once commented on the Yongfoo Club: Let you understand the luxurious life of Shanghai's wealthy families in the twenties and thirties. Rather than being a garden villa on three acres, Yongfook Club is more of a garden restaurant that is almost like a museum. In the Michelin list where Cantonese cuisine gathers, Yongfu Club won two Michelin stars with its only local restaurant, making it even more difficult to find. Leaving aside the environment and history, the production of Yongfu Club is by no means more than just a mood.

At the age of 20, Executive Chef Wang Biao, who led the Yongfook Club to the stars, studied under Chef Ding Yongqiang, a close disciple of Li Borong, a master of the local cuisine, and participated in the design and production supervision of the club since its inception in 2001. For the ancient method of Benbang cuisine, Yongfu Club is more to absorb the characteristics of Western food and Jiangsu and Zhejiang, and carry out improvements under the traditional nature, while Wang Biao's production is quite calm, from the combination of ingredients to cooking techniques to seasoning style, all of which reveal the ease of years of exploration and study, it is difficult to find anything worth pointing out.

Shanghainese people pay attention to cold dishes, as the beginning of a banquet, but also the first impression of the guests, therefore, the cold dishes in Shanghainese are also called the first plate, from which you can see the host's intentions and taste. For the cold dishes in this dish, the first important thing is to taste, the taste goes deep into the bones, so that people chew with flavor and taste the aftertaste, so there is a saying that "hot vegetables are fragrant, cold vegetables are fragrant". The cold dishes of Yongfu Club are very stylish, smoked eggs and pine nuts are very classic, vegetarian ham, vegetarian chicken, vegetarian duck are all well-known dishes in old Shanghai, but now vegetarian ham is difficult to see again, the reason is that the workmanship is exquisite, time-consuming and laborious. First of all, you should tie it tightly with gauze with fresh tofu clothes, soak it in special brine for about a day, and take it out after the texture of the tofu coat changes. The addition of pine nuts adds a lot of sweetness and oiliness, full of nostalgia. The matching smoked eggs are derived from the old method of Cantonese cuisine - a large amount of tea vapor produced after black tea is heated to smoke the eggs until they are half-cooked, the yolk is semi-solidified, the egg white is soft and tender, and the surface will form a smoky color, with a rich taste and a long incense. The salad is filled with avocados, grapefruit, yacon and imported leaves, and is served with mustard and olive oil to create a slightly choked salty flavor, perfectly blending Chinese and Western Japanese cuisine. Shanghainese people are very particular about the choice of soy sauce, the soy sauce here is exclusively brewed, and the taste is fragrant and exquisite, which is enough to see the fine craftsmanship behind it, so the sauce spell of Yongfu Club is worth a try. The contents of the sauce are scallops, ginkgo seeds, shrimp, soy sauce meat, sauce duck and sea cucumber, and a few green grapes are placed in the middle to relieve greasyness, and the aftertaste is long.

Among the hot dishes, the braised pork with Pu'er tea and the fried river shrimp are the most popular among diners, both of which have the classic characteristics of "salty in the mouth and sweet in the aftertaste". The former uses black-haired pigs raised in the Dabie Mountains, with elastic skin and soft and delicate lean meat, plus exclusive soy sauce, which takes several hours to simmer and stew, with a soft and flexible taste. The addition of ripe Yunnan Pu'er tea balances the sweetness and heaviness of the traditional method while making the taste more intense. The essence of Yongfuhui's production lies in the delicate balance between the flavor of the sauce and the sweet and salty taste, which is by no means a thick oil red sauce, and the full flavor cannot overshadow the sweetness of the river shrimp; The second essence lies in the contrast between "crisp and tender" in the taste, the chef first cuts off the shrimp legs, separates the shell meat, and then burns the oil until it is 90% hot, the shrimp can only be fried in the oil for more than 20 seconds, and then it must be immediately out of the pot, so as to ensure that the shrimp shell is crisp and crisp and the meat is tender.

There are also many shadows of Huaiyang cuisine in the signature dishes of Yongfu Club, and crab cuisine is one of them. Stir-fried shrimp and crab is a traditional famous dish in the south of the Yangtze River, belonging to the Su cuisine, the river shrimp are first stir-fried in hot oil, and then added to the raw crab roe and crab meat to fry thoroughly, and the red vinegar is delicious and smooth, and the chopsticks do not stop eating. The crab roe lion's head is a must, adhering to the ancient method of half lean meat and half fat, with crispy and tender water chestnuts inside to add a refreshing taste, fresh and full of mouth after eating, teeth and cheeks are fragrant, and even the soup base is exceptionally refreshing, full of cabbage fragrance. If it is the crab feast season, you can try the seasonal signature "June Noodle Crab" and "June Yellow Drunken Crab". June Yellow refers to the predecessor of hairy crabs, also known as "boy crabs", hairy crabs will have more than 10 molts in their lives, "June Yellow" is the last molt before hairy crabs enter the mature period, and it is also the intermediate stage of hairy crabs from "youth" to "youth". It has the characteristics of crisp shell, soft inner shell, plump flesh, June yellow is mainly to eat male crabs, known for the thin shell and tender yellow meat, and it is only listed in July and August of the Gregorian calendar every year. Noodle crab is one of the famous dishes in Shanghai, noodle toe is to stick to the flour and fry in the pan, and then pour the batter and fry well, plump and soft is its biggest advantage. Drunken crab is a traditional delicacy in Jiangsu, Yongfu will be drunk with rice wine, spices, refined salt, etc., the taste is salty and fresh, fragrant and fishy, and the wine is rich.

Walking into the courtyard of Yongfoo Club, formerly known as the British Consulate, cedars, green maples and magnolias are planted everywhere. The "Six Arts Hall", which migrated from the ornamental roof of the ancient house carved by golden silk nanmu in the Qing Dynasty, has become a natural performance stage for classical opera; On both sides are the "Caixiang Book House" member area and the "Secret Training Hall" wine salon. At the other end of the courtyard is the terrace of the main building, which offers a panoramic view of the century-old greenery. The main building has three floors, and the dining area includes the main hall on the first floor, two private rooms and an outdoor terrace adjacent to the courtyard, the middle hall and small hall on the second floor, two private rooms and a sun room for members, and a private room on the third floor. The interior of the Yongfoo Club is also playful enough, and the lamps and lanterns are also a landscape, with the chandelier on the porch carved in cast iron, the table lamp on the table inlaid with tortoiseshell shells, the peacock green ceiling lamp and the warm yellow wall lamp, which is enough to get a glimpse of the luxury of the big families in Shanghai in the last century.

However, the courtyard environment is neglected to maintain, fallen leaves are piled up, and the road is rugged, making it impossible for people to walk comfortably in the courtyard; The indoor dining environment is dim, and some of the seats are in disrepair, and even have collapsed edges, which is really not comfortable. 15% service charge is charged for meals, and the service attitude is gentle and courteous, but the professionalism needs to be improved, such as serving the food too quickly, not being familiar with the ordering situation, and not knowing much about the content of the dishes from time to time, which is ridiculous. At present, in addition to a la carte, Yongfu Club also provides more cost-effective packages, such as a single package of 580-3000 yuan/person, and Michelin has also cooperated to launch a package for more than 888-4088 people, all of which include signature dishes, which are worth trying.