Yong Fu

• First Outpost of Shanghai-Based Brand Specializing in Refined Ningbo Cuisine
  Yong Fu Hong Kong is the inaugural branch outside Shanghai of a brand celebrated for its intricate Ningbo dishes, emphasizing fresh, seasonal ingredients and authentic regional flavors from the East China Sea area.

• Innovative and Flexible Set Dinner Menu Featuring Rare Ingredients
  The restaurant offers an exclusive eight-course set dinner (12 dishes) that includes unique starters like Smoked Frogs and Abalone in Huadiao Wine and Agarwood Marinade, alongside traditional Ningbo specialties such as Fermented Sour Chili Soup with Yellow Croakers and crispy deep-fried Bombay Duck or Northern Whiting Fish.

• Daily Executive Lunch Set with Bold and Unconventional Appetizers
  Yong Fu’s Executive Lunch Set is notable for its daring choices like Marinated Boneless Chicken Feet in spicy sauce with jellyfish and Marinated Raw Hairy Crab, alongside vegetarian options such as Roasted Gluten with dried fungus, bamboo shoots, and peanuts, offering a high-value, authentic Ningbo experience during lunchtime.

The most honored or signature ingredients at Michelin-starred Yong Fu in Hong Kong, known for its authentic Ningbo cuisine, include:

• Mud Crab: Featured in the signature dish "Mud Crab with Mashed Ginger and Coriander," this ingredient is prized for its freshness and is paired with aromatic ginger and coriander to highlight Ningbo flavors.

• Ginger and Coriander: Used in the mashed form with mud crab, these ingredients provide a fragrant and zesty complement essential to the restaurant's signature crab dish.

• Northern Great Tellin Clams: Highlighted in the Chicken Consommé with Northern Great Tellin Clams, these clams add a delicate seafood essence to the broth, showcasing the restaurant's focus on fresh East China Sea produce.

• Swimming Crab: Used in a baked preparation with minced pork, swimming crab is another key seafood ingredient that reflects the coastal culinary heritage of Ningbo.

• Yellow Croaker: Often prepared steamed with fermented sauces, this fish is valued for its subtle aroma and juiciness, representing the refined simplicity of Yong Fu’s cuisine.

These ingredients are significant because they embody the coastal and fresh seafood traditions of Ningbo cuisine, emphasizing freshness, subtlety, and balance in flavor, which are central to Yong Fu’s Michelin-starred dishes.