This jelly-flavored Eighteen Cuts is absolutely amazing!

Yongfu Xiaoxian, a substitute of Yongfu, has a very high cost-performance ratio and I feel that the taste is really no different. This time, the consumption vouchers in Shanghai allow me to enjoy seafood freely. The restaurant is dimly lit and elegantly decorated. I made a reservation by phone. You can make an appointment before 11:30 for lunch, otherwise you will have to queue. The cold dish Eighteen Cuts has crab meat and roe on every piece of meat. Ningbo cuisine nowadays is not too salty. The sweet and delicious crab meat and roe really taste like jelly. Even the meat in the crab claws is tasty. The fresh ingredients and classic sauce make this a signature dish that you must try every time you come. When the flame chicken is served, the waiter will say some auspicious words, then light the fire and let the flame burn around the pot. It is truly a flame chicken. Open the lid of the pot and there is a whole chicken inside. The waiter will help you cut it into pieces. The chicken and the pig's feet inside are crispy but not mushy. The meat is fresh, tender and fragrant, and the juice is even more perfect with a little rice🍚. Golden hairtail, this should be a childhood memory. My parents always cooked it when I was little, and its crispy, fragrant and delicious taste has always been imprinted in my memory. Now the old man no longer knows how to cook it, and I can’t make it taste the same myself, so I have to eat it here. A small portion of 4 pieces costs NT$199, which is really worth the price for this "golden hairtail fish". The fish must be local hairtail fish, and it must be paired with the vinegar to bring out the freshness of the fish meat. I highly recommend the yellow croaker spring rolls, which are filled with big chunks of yellow croaker meat and the skin is fried to perfection. This is very difficult to make at home. The upgraded version of seafood delicacies should be here.