經濟不景氣，連大氣的甬府也要進軍午市菜式，人均消費約$500卻吃到多款招牌寧波菜，算是相當划算。冰鎮蝦蛄用的是東海蝦蛄，肉質結實有彈性，沒什麼腥味，蘸醬汁吃很鮮甜。馬蘭香乾是很家常的寧波菜，馬蘭頭燙過後拌香乾絲，清香爽口，調味不重但有層次。極鮮蟶蝗羮用料實在，蟶子的鮮味都熬進湯裡，喝起來很濃郁。春韭盒子做得不錯，皮薄餡多，韭菜很香，煎得外脆內軟。香酥雞翅釀芋泥比較特別，雞翅去骨後塞進芋泥，炸得酥脆，一口咬下去有甜有鹹，口感豐富。這幾道菜都保持了甬府的水準，雖然是午市價格，但用料和做工都沒有偷工減料，可以吃到正宗的寧波味道。
滷肉大烤墨魚是典型的寧波海陸配搭，墨魚和五花肉一起燒，滷汁入味，墨魚彈牙豬肉軟爛，很下飯。油水馬鮫魚考驗師傅功力，馬鮫魚容易散，要控制好火候才能保持魚肉完整，這裡做得很嫩滑，魚味鮮甜。平菇雪菜炒雞片看似簡單其實不易，雞肉要炒得剛好，平菇要有咬勁，雪菜的酸味要調得恰當，三者配合得很好，有家常菜的溫馨感。整個午市套餐涵蓋了寧波菜的精髓，從海鮮到肉類到蔬菜都有，雖然分量不算大但勝在精緻。最重要是價錢合理，平時要吃甬府的菜起碼要千多元，現在五百元就能嚐到招牌菜，對於想試正宗寧波菜的人來說是個好機會。
During the economic downturn, even upscale Yongfu has launched an affordable lunch menu at around $500 per person, offering authentic Ningbo specialties. Standout dishes include fresh ice-chilled mantis shrimp with sweet, firm meat, traditional malan with dried tofu showcasing delicate flavors, and rich razor clam soup. The innovative stuffed chicken wings with taro paste blend sweet and savory elements beautifully, while the braised cuttlefish with pork represents classic Ningbo sea-land combinations. The oil-poached mackerel demonstrates excellent technique, maintaining the fish’s tender texture. Even simple dishes like stir-fried chicken with mushrooms and preserved vegetables capture the essence of Ningbo home cooking. Despite budget pricing, ingredient quality and cooking standards remain high, making this an excellent opportunity to experience genuine Ningbo cuisine without the usual premium cost.
