City dining guide
30 guide-listed restaurants — Michelin, Bib Gourmand, Black Pearl, Must-Eat List, World's 50 Best and more. Reference quality signals; never ranked by commission, no in-app checkout.
This brand with a nation-wide presence started out as a seafood stall in Linhai in 1995. Xin Rong Ji opened this branch in 2013, in a restored villa in Linhai, set amid lush greenery and boasting lake views, and it has since become a pilgrimage destination for loyal customers. The menu features the chain's classics from across the decades, including its famous braised yellow croaker with sticky rice cake, which generated much buzz in the early days.
WebsiteThe three-storey restaurant may be rustic in style, but its novel take on familiar home-style flavours defies all expectations. The kitchen dreams up adventurous food combinations that work surprisingly well. Must-tries include pork dumplings in a deeply flavoured duck herbal broth that has been simmered for hours. A Taizhou meal is never complete without seafood, such as braised yellow croaker, white crab, or spicy whelks sautéed with aromatics.
You can find Xin Rong Ji in all major Chinese cities these days, but this is their longest-standing outlet (in business since 2005). As in most Taizhou-style restaurants, diners pick their own seafood from the tanks and specify how they want it cooked. All-time favourites include golden fried beltfish with delicate flesh in a crispy crust, and braised sea anemone with glass noodles, which seduces with its flavoursome broth and lovely textures.
WebsiteIn a bright, airy space that is tastefully furnished in an antique gold colour scheme, the open kitchen and live seafood tanks are the centre of attention. Popular choices include yellow croaker, pomfret and lobster –pick your favourites and have them cooked in your preferred way. Must-tries include the crispy deep-fried beltfish belly, which is packed with umami and briny sweetness. The Taizhou-style braised crushed crab is pure decadence.
For over 20 years, this longstanding restaurant has been serving a unique noodle dish from Linhai City – mai xia. Wheat flour batter is scraped into a boiling broth to make soft, chewy noodles that curl like shrimps. Try their version with ‘three delicacies’: marinated beef shank, clams and shrimps, alongside fried egg and shredded radish. Whether it’s for breakfast or a late-night supper, a bowl of delicious mai xia always hits the spot.
This simple shop near Donghu Lake has built up a loyal following over the past 20 years, thanks to its authentic local eats. The signature item is wok-fried mochi with egg, carrot and beansprouts – the sticky rice cake, crispy on the outside and chewy on the inside, is elevated by the smoky wok hei. Maixia noodle soup is a staple dish in Linhai, and theirs is springy in texture, with a broth imbued with deep flavour thanks to clams and dried shrimps.
TripAdvisor review sample · 4.2/5 · 58 reviews
Lao Chuan Huang is renowned for authentic Sichuan cuisine, with fresh ingredients like boneless fish and generous seafood portions receiving praise. Signature dishes include crispy spicy chicken and golden-silver steamed buns paired with condensed milk. However, some grilled items lack freshness due to heavy spice, and the late-night atmosphere can be noisy. Service is efficient with ample seating, though texture issues arise in dishes like cold noodles and hard-skinned rice cakes. Overall, it offers good value for spicy food lovers seeking affordability, despite minor inconsistencies in cooking execution.
Ideal for spicy food enthusiasts seeking high value and quick seating without long waits.
For 10-plus years, this simple shop has focused on one item – bianshi dumplings that are steamed, deep-fried, pan-fried or served in soup. Each dumpling is generously filled with ground pork, mashed tofu and water bamboo shoots before being folded by hand into an ingot shape with its paper-thin wrapper draping like butterfly wings. Try their premium version of ginger juice egg custard; the ground pork and walnuts add lovely textures to the sweet treat.
The traditional wood-rich façade befits the historical charm of this ancient street. The interior is equally enchanting with latticed windows and grey bricks. A spinoff of the Xin Rong Ji group, this simple joint focuses on local snacks and home-style favourites. Dim sum like open-faced ‘chui yuan’ dumplings and ‘bian shi’ wontons are cooked to order. A sprinkling of brown sugar and walnuts adds depth to the velvety ginger juice egg custard.
It’s a blink-and-you-miss-it shop - but what it lacks in frontage, it makes up for in spatial efficiency and food quality. Their seafood, in particular, never disappoints. Ask the owner-chef to recommend the best of the season and how it should be cooked. The exact type spins with the season, but pan-fried crab with a pinch of sugar is always a treat. Sautéed pork liver with wild rice stems impresses with spot-on doneness and tenderness.
Appealing to a wider market with its lower price points, but without sacrificing quality or flavour, Rong Cun is a spinoff of the decidedly upmarket brand Xin Rong Ji. It specialises in no-frills farm-style fare prepared in traditional ways. In their signature red-braised river fish, velvety, umami-laden meat comes in a dense, rich broth, best enjoyed with a bowl of steamed rice. Razor clams in scallion oil bring out the natural briny sweetness and aromas.
The huge menu pasted on the wall may seem overwhelming, but the must-try for first-timers is definitely their signature noodles in ginger broth. Rather than ginger juice, the broth is slow-cooked with ginger tea that impart mellow warmth without being overly spicy. It comes with an array of shellfish, veggies, mushrooms, as well as ginger-infused fried egg. For a sweet finale, try their creamy egg custard with ground walnuts and ginger juice.
At this spot with a model junk boat at its door and a name that is a wish for a bountiful catch, it comes as no surprise that the freshest local seafood and fish are its strong suit, alongside Taizhou home-style classics. The bouncy-textured signature shrimp patty boasts unparalleled umami, and the steamed roe crab seduces with its buttery, gelatinous roe. Their sautéed rice cake with sea anemone comes in an umami-loaded broth with a unique briny flavour.
This three-storey eatery, the group’s flagship, offers private rooms on the upper floors. The array of live and chilled seafood on display is quite spectacular and wild-caught fish from the East China Sea is especially prized for its outstanding quality. Braised yellow croaker with sticky rice cake unveils interesting textures and natural sweetness. Made with spring water, Ningxi tofu soaks up the flavours of shrimps and salted pork.
TripAdvisor review sample · 4.1/5 · 80 reviews
Located on the 6th floor of the Bund, Mr. Liang Seafood offers classic French cuisine with notable views of Pudong. Reviews frequently praise the food quality, particularly seafood, steaks, and cheese soufflés, alongside an elegant atmosphere and generally friendly service. However, some guests report issues with slow service, inconsistent meal pacing, and obstructed views due to pillars or small windows. A minority of reviews express disappointment with taste and overall experience. While the location and ambiance are highlights, individual experiences may vary based on seating and service efficiency.
Suitable for travelers seeking Bund views and classic French cuisine; booking a window table in advance is recommended.
A popular breakfast spot among locals, this simple joint is open every day until noon. The menu covers all Taizhou’s breakfast classics – dim sum, noodles and soups. Ground pork rice is a firm favourite: piping hot sticky rice in broth is topped with a heap of sautéed ground pork. Pancake roll stuffed with shredded omelette, pork and veggies can be pan-fried and crisped up. Mochi-filled egg omelette boasts a soft, stretchy texture.
For over 40 years, this family business has focused on making the best hand-rolled noodles. By adding lye to the dough and kneading it repeatedly, the noodles develop an exceptionally bouncy texture. Served either in a soy-based broth or tossed in a spiced marinade with meaty umami, these delectable strands have made the shop well known. Choose from among 10+ toppings, including fried pork chop, rib tips and marinated chicken intestine bundle.
Taizhou snacks are their speciality and their famous rice vermicelli soup starts with a flavourful broth made from scratch with pork leg bones. Regulars often pair it with tofu skin rolls filled with juicy pork, also made in-house. For variations, the beef broth with a hint of curry is also a good choice. Another must-try are the house steamed open-faced dumplings known as ‘chui yuan’ that boast soft, chewy skin and succulent pork filling.
This three-storey restaurant specialises in seafood and Taizhou dim sum. Just pick your favourites from the live fish tank and the display cases; the server can then adjust portions according to your party size. Must-tries include the stir fried spicy sea snails for their bouncy texture and mild heat. The Taizhou home-style classic of braised octopus with pickled cabbage on rice noodles is rich and tangy. The private rooms must be reserved.
As the owner strives to serve every Taizhou-style small dish under one roof, his menu covers much ground, from flatbread wraps and bianshi dumplings to stuffed pancakes known as maibing. But the main draw is their home-style wok-fried mochi with egg and vegetables – the sticky rice cake has a crispy crust and chewy centre. The hearty "old-town" thick soup is garnished with shepherd's purse, dried tofu, potato, ground pork and baby oysters.
Tucked away down an alley, this joint, which is almost 40 years old, has been helmed by the same two women chefs from Taizhou since day one. Local ingredients are crafted into no-frills dishes loaded with wok-hei and often competitively priced. Try the braised mustard stem with salted pork belly and dried shrimps, crispy trio in scallion oil, or wok-fried pork kidneys. Soft-boiled egg in brown sugar syrup with Shaoxing wine is a heart-warming final flourish.
This shop specialising in ginger broth has been going strong for more than half a century. Every morning at 5 am, the owner makes the broth with ginger that is marinated in yellow wine and sun-dried for a rounded flavour. For starch, order hand-rolled noodles, rice noodles, rice cakes or even steamed rice to go in the broth. Feel free to top up with an assortment of seafood like shrimp, razor clam, mantis shrimp, mud crab or Bombay duck.
The simple room may be a bit dated, but the incredible smell of its beef blood curd soup is irresistibly enticing. Its signature soup is the classic comfort food of the landlocked county; chunks of silken blood curd and melty white radish nestle in a savoury broth seasoned with dried chillies. Their beef offal noodle soup is equally famous: the offal is meticulously crafted and the flavourful broth clings nicely to the springy noodles.
A mezzanine adds visual depth to the venue and the boat-shaped pendant light sports an oceanic theme. The owner, who used to sell seafood, cherry-picks each ingredient. Natural flavours always come first in his score with an emphasis on razor-sharp doneness and seasoning. Try his red-braised squid with a snappy bite and heady aromas. Steamed Sanmen mud crab with soy sauce and scallion oil boasts firm meat and buttery roe.
Near Guoqing Temple tourist attraction, this rustic joint attracts both locals and visitors with its comforting homely cooking. Before ordering, browse the menu wall and display fridges of fresh produce to find something that catches your eye. Wild-caught river fish is lightly fried and braised in aromatics for silky meat and rich flavours. Meatballs wrapped in tofu skin are served in a broth with varied textures of egg dumplings and bamboo shoots.
For more than two decades, customers have flocked here in droves for Taizhou-style wheat flour flatbread known as ‘mai bing’. With more than 10 different fillings on offer, ranging from ground pork and egg to mashed potato, there is something for everyone. Their fried-to-order flatbread is crisp and nicely browned on the outside, moist and tender on the inside. Pair the flatbread with bian shi dumplings or hand-rolled noodle soup.
This is the first Taizhou branch of the sister brand of Xu's Cuisine in Chengdu, and it showcases not only authentic Sichuan fare but also some Taizhou seafood dishes. The wok-fried pork belly in Sichuan spices has remarkable wok hei; the blackened chillies bring colour contrast and smoky flavour. Tangy chillies and radish pickled in-house lend nuanced, rounded heat to the sautéed bullfrog with chillies, angled loofah and young ginger.
This F&B outlet in an upmarket hotel specialises in Taizhou cuisine, especially local seafood. First make your pick from the live fish tank and display trays. The kitchen, helmed by a chef with 20+ years’ experience, then deftly gets to work to showcase each ingredient’s natural seafood flavours. Their signature jelly-like mud crab is steamed and iced repeatedly until half-cooked before marinated; the creamy and gelatinous roe and meat are addictive.
WebsiteThis loafy, spacious area, conveniently located in the CBD, is divided into various zones. The chef and part of the kitchen team hail from Guangdong. In addition to dim sum, Cantonese barbecue, seafood and stir-fries, the score also rolls out a few Jiangzhe dishes to cater to the local palate. Crispy skin pigeon boasts juicy, silky flesh; har gow is beautifully pleated and generously filled with firm, snappy shrimps.
This upscale restaurant has been serving the freshest local seafood since 2004. As in other similar establishments, the norm is to take your pick from the live fish tanks, or the display cases for cold appetisers and dim sum. In the signature dish, the razor clams' natural sweetness and bouncy texture is highlighted by scallion oil. The sizzling claypot rice with chives and marine spoon worm is another must-try. Reservation recommended.
Thanks to its Chinese farmhouse flair and cultural experiences like dough figurine making and guqin performances, this restaurant has been popular since it opened in 2007. The menu is rooted in classic Jiangzhe cuisine, but with pronounced Taizhou influences. The score avoids excessively elaborate recipes that overpower natural flavours. Try their claypot poached chicken in Huadiao wine with rounded aromas, and the must-try braised fish head soup with rice.
The brand was founded in 2003 in a small coastal town facing the East China Sea. This branch near the scenic Lake Jiulong stays true to the brand’s ethos, focusing on Taizhou recipes with uniquely Wenling accents. As in other seafood restaurants, expect to make your pick from the live fish tanks. Red-braised spicy whelks are plump, bouncy and sweet. Sea anemone on rice cake stands out with intense briny umami.