Yong Yi Ting Review

Yuting is a high-end Chinese restaurant affiliated to the Mandarin Oriental Hotel in Pudong. [Courtesy] focuses on Huaiyang cuisine. The south of the Yangtze River is full of charm, like a Wenxuan woman, exquisite but not public. [Environment] The low-key house number, elegant and elegant, a row of white Kongming lights on the top of the front hall, full of ancient charm, every time you pass by, you will stop to take pictures. The totem curtain cloth used for blocking between each table is large in floor height, comfortable and private. The restaurant is located next to the sinking garden and there is a passageway directly to the outdoor landscape garden. [Service] The waiters are all soft-spoken, well-trained, elegant and can detect your subtle needs and make people feel warm. ～～～～～～～～～～～～～～ Shanghai cold spell "crab orange" autumn wind, "no intestine" is the best gift for autumn food. This dish properly opened the taste buds of diners. Master Lu did not choose the big orange, but selected the Jiami orange in Yunnan. The outer skin is green and the inner sugar is very high. It is frozen with crab meat, and the bottom is also covered with ginger mousse. It is presented in a cold basin. It is a surprise to dig layers and is not lost as a beautiful crab. Crystal salt water goose frozen, fragrant cucumber safflower, jasmine tea smoked salmon three pieces together, combined into a cold dish. The goose meat is frozen like a crystal dish meat, smooth and crystal, the halogen is transparent, the meat is soft, and the Cantonese cuisine is cleverly made into this dish. And the halogen is the Shanghai dish in the stock, the braised fresh and crispy and tender; Smoked salmon is fried and dipped in the sauce of jasmine tea honey. The dish is sweet and refreshing. The "Scallion oil steamed East Sea Egret" is not added with extra carvings. It is perfectly presented with the simplest cooking process, soft and delicious to the point of no addition. Longjing tea smoked pigeon lifts the lid ~ incense, smoked tea aroma rises, subtly penetrates into the pigeon, the small month-old pigeon skin is crispy like cellophane, gently torn and broken, instant juice splashed out, the combination of the entrance tea fragrance and fresh fragrance, it is endless aftertaste. "Bess Winter Melon Box" is presented like a delicate treasure box, gently uncovered, but with a silk pillar into the buckle. The chef's masterpiece, with ingenuity, outlines the taste, refines the ordinary winter melon into a fairy, refreshing taste, also vegetarian, complement each other. "Crab powder tofu flower" accompanied by scallion oil crab shell yellow childhood hall classic dishes are presented in front of you, tofu flower, crab shell yellow, after Master Lu's cooking craftsmanship, Dengde elegant hall, made crab shell yellow is really "no cake home first smells the fragrance, the entrance bran is under." Crab powder tofu flower is also cleverly combined with the seasonal theme, the delicate soft crab powder, people drunk and dream of the sandy texture, instantly blooming the sun-like delicious, the world is delicious. "White Rabbit Toffee Ice Cream with Sugar Cake" this year's hottest net red, just the best childhood memories, the master's alley feelings, achieved this classic creative nostalgic dessert, white rabbit ice cream, old Shanghai sugar cake carrying how many 70, 80 on the tip of the tongue, very precious.