东福园饭店(鼓楼店)

Uncle from Ningbo said he was going to Dongfuyuan to eat shredded eel, so I came! I think the signature shredded eel is just average and not very delicious. On the contrary, the yellow croaker wrapped in bean curd skin is amazing! The fried bean curd skin is crispy and the yellow croaker meat is not fishy! Delicious and recommended! The bamboo fungus soup is also just average, 18 for a small bowl. Not recommended!

There are several Dongfuyuan restaurants in Ningbo. They are time-honored brands. Recently, they have launched promotions with very affordable prices, but the service remains the same. It is still very prestigious to invite friends and family. The smoked fish is the signature dish. It tastes sweet and refreshing. I personally like it. I can't stand the fat in the golden date braised pork, but the glutinous rice is great.

Dongfuyuan Hotel is a famous time-honored hotel in Ningbo. There are four Dongfuyuan hotels in Ningbo: Dongfuyuan Drum Tower, Nantang Old Street, Huayuanfang and Eastern New Town. This one is Dongfuyuan Nantang Old Street.

As a representative of the old Ningbo cuisine, Dongfuyuan Restaurant has not only preserved the traditional dishes and traditional flavors, but also brought out many outstanding specialties. For example, the golden date braised pork belly is improved from the eight-treasure rice, and the fat of the pork belly retains its oiliness and color, which is very attractive. Rock sugar turtle is a typical representative dish of Ningbo. The fish meat is thick and tasty, which makes people linger. The lobby is decorated in an antique style, full of charm, and makes people feel the historical atmosphere.

This is a time-honored Ningbo restaurant, which is easy to find here in Tianyi Square. Although we arrived at 2 pm, we still had to wait in line for a while and ordered some of their signature dim sum. The Ningbo glutinous rice balls and the jiangban yuanzi were really delicious. The former had a tough and non-sticky skin and delicate fillings; the latter was glutinous rice wine yuanzi. The elasticity of the yuanzi plus the aroma of osmanthus glutinous rice wine were really delicious. We also ordered fresh meat and crab roe dumplings, seaweed rice steamed buns, and glutinous rice vegetarian roast goose, which were all very good.

Dongfuyuan was founded in 1933. It mainly serves Anhui cuisine, Ningbo cuisine, Cantonese cuisine and Shanghai cuisine. It has left behind ten famous dishes such as rock sugar jade swallow, stewed shad, and birds paying homage to the phoenix, as well as many good stories. The "resurrection" of Dongfuyuan has excited many old Ningbo people. A Ms. Yin who attended the ceremony yesterday said with emotion that in the past, Ningbo people liked Dongfuyuan for birthday parties and wedding banquets because Dongfuyuan was well-known and the name of the restaurant had the auspicious meaning of "blessings like the East Sea". Old photographer Yu Defu specially brought old photos taken in the 1980s, which recorded the scene of Dongfuyuan being full of guests. However, in 2000, due to urban reconstruction, Dongfuyuan was forced to be demolished. Due to a variety of factors such as insufficient funds and difficulty in site selection, Dongfuyuan was "hidden" for 8 years. "High-rise buildings can be rebuilt, but there is only one Dongfuyuan in Ningbo!" Under the leadership of government departments and the appeal of many enthusiastic citizens, on September 3 this year, Jingu Mingfu Hotel acquired the right to use the name of Dongfuyuan and became the new owner of Dongfuyuan. "This rock sugar turtle has thick oil and heavy sauce color, which is very tasty!" "This stewed shad is tender!" Huang Xiaolin, the culinary inheritor of Dongfuyuan, is currently the chef of Dongfuyuan Hotel. He said that heavy oil, heavy sauce color, heavy fire, fine and fresh ingredients, mellow taste, and ruddy color are the characteristics of Dongfuyuan's famous dishes, which make people unforgettable. In addition to inheriting traditional famous dishes, they have also improved and created many trendy dishes, famous dishes and famous foods, with a total of more than 300 kinds. The hotel also specially hired the former chef of Dongfuyuan Hotel, Master Dong Rongfu, as a technical consultant to ensure that the dishes retain their original flavor.

Although I grew up in Ningbo, and I've had wedding banquets and casual meals at Dongfuyuan at the east gate, I'm now revisiting the old taste at the new store behind the Drum Tower (actually it can't be called new anymore), and the memories on my tongue are quickly revived... I ordered a 1388 set meal, which has basically all the traditional ones, except for a large soup with yellow croaker because it's farmed and can't be cooked the old way, sour soup with fatty beef, and elephant trunk clams are considered contemporary innovative dishes...

Dongfuyuan, one of the first batch of "Chinese time-honored brands" in China, was founded in 1908 (the 34th year of Emperor Guangxu's reign in the Qing Dynasty) and has a history of 108 years. Dongfuyuan is based on traditional Ningbo cuisine and combines the concept of green ecology to innovatively launch the top ten dishes of Dongfuyuan, represented by "yellow croaker in salted vegetable soup, black carp in water, and pot-roasted river eel".