When I went to Jinbei Building for breakfast, I met Mr. Weng at the entrance of the small auditorium, smoking a cigarette and pacing in front of the door. It was late last night and he was still busy with the workers. Open fish banquet tonight the first, the venue layout but only after the end of the wedding occupying the auditorium. Mr. Weng was in a bit of a hurry and had to work overtime overnight to catch up with the progress. I comforted Mr. Weng, saying, "According to the planned schedule, it will always be completed before the use." This kind of words are not salty, not a person in the Bureau, it is difficult to understand the anxiety. However, I couldn't help Mr. Weng, so I could only say something reassuring. I have also had such an experience, until the moment of completion, the heart is always not solid. Fortunately, the setup work was completed on schedule, and when we walked into the venue during the dinner, we saw the fantastic scene of the ocean, and y appreciated how hard Mr. Weng and his team worked all day and night.

The dinner scene

The fish feast is a night thing, noon or to solve the problem of the stomach. Asked a few friends to go to the Rongfu Banquet in Sinan Mansion. Mr. Zhang Yong arranged the menu, a few people sat down, dishes come up one after another.

The former small house, today's Rongfu Banquet.

Appetizers

Cuttlefish in Original Sauce

Stinky Tofu in Caviar Sauce

Steamed Preserved Chicken in Liuyang

Sea Cucumber with Tiger Vegetables

Seasonal Seafood in Fishing Sauce

Soup Soup

Five-Year-Old Duck in Taro Pottage

Mains

Frozen Little Orchid Navel

Home-Braised Yellowtail from the East Sea with Hand-Made Rice Cake

Wagyu Beef Tenderloin with Cloud Pepper and Old Man's Mushroom Jelly

Roasted Bean Noodles with Black Truffle, Garlic and Salad

Braised Rhombus with Fruit and Lotus Roots

Staple Foods

Seasonal Stir-Fry of Dry Mushroom and Mushroom with Mango Shrimp Skin Soaked Radish Slimmers

Desserts: Avocado Ice Cream, Chicken Toumi and Peach Gelatins

Each dish was delicious, and each one was a favorite. I said in my circle of friends: to Shanghai, there is time is to go to Rongfu Banquet experience. Rongfu Banquet is the new Rongji's high-end brand with nine Michelin stars, there is no menu, and whatever fresh goods are available will be cooked. The meal was very satisfying, thanks to Mr. Zhang Yong. In the Rongfu Banquet once again feel the new Rongji in the quality control of superb ability, each of the output is excellent, Beijing Shanghai Taizhou Hangzhou stores are on a level line.

17:30 on time to go to the Yongfu open fish feast site, there are already people there. Sign in for a photo, go in for a chat, and wait for the feast to begin.

White fish into the boat, the wind rises in the clouds Yong, the annual Yongfu open fish feast is about to start.

Customized tableware. Half a year ago the drawing design, several times to the factory sampling to see the sample, a month before the final confirmation. This time the tableware is based on the dish design, first have a dish style, and then go to design tableware.

The banquet hall has an oceanic atmosphere.

Lighting and decorations revolve around the taste of the sea

Menu

Side dishes

Monk crab with winter melon and oatmeal

Sea cucumber and white mollusc with dried pachyderm mushrooms

Wellington yellowtail

Smoked Iberian black pork

Yellowtail noodle lumps

Ningbo dumplings in solid form

Ong. Mr. Congjun's Speech

Mr. Da Dong's Speech

I'm going to go on stage and say a few words too.

The atmosphere was electric

Xu Zheng, Yin Yin and the celebrity chefs

Tribute to the team of chefs

I attended the Yongfu Open Fish Banquet three times in a row. Each time, I could feel Mr. Weng Congjun's enthusiasm, and even more serious persistence in dish innovation. East China Sea seafood, Ningbo flavor, in Mr. Weng and Yongfu team's efforts, push the new, good taste. This time it was even a wonderful expression of Ningbo flavor in a new form. Participating in the Yongfu open fish feast, every time in the enjoyment of food at the same time, but also learned a lot, the way and means of cooking dishes, dish design and innovative ideas, need to be digested. Congratulations to Mr. Weng and learn from Mr. Weng!