YTL OuYue International Hotel

Locals can’t get enough of the authentic, super fresh seafood here that is geared towards the local palate. Spanning the ground floor of two buildings, the main dining room is colossal and there are 60+ private rooms of all sizes. Pick your favourite critter from the tank and tell the wait staff how you want it cooked. Specialities include steamed mud crab with sweet potato brimming with crab roe and river eel braised in yellow wine that boasts fine texture.

For over 20 years, this shop specialising in pork offal and blood curd noodle soup has been a favourite with the locals. Their broth, made with pork bones, sports a hint of sweetness. Soft but chewy intestine, jiggly blood curd and slippery rice noodles present a mouth-watering ensemble. Their house-made wheat pancakes are also a must – try the salted mustard green and fatty pork variety that packs big flavour and briny richness.

This tiny, nondescript noodle shop appeals to locals with meticulously made noodles and dumplings at bargain prices. The wheat noodles are hand-pulled, cut to order and boast a remarkably springy texture. Try the soy-marinated pork and egg variety garnished with dried shrimps, diced potato, calabash and the must-try house-made salted mustard greens that hit the spot with salty umami. The handmade dumplings are equally tasty.

You can’t miss this noodle shop – just look for the queue. It’s hugely popular with the locals and always busy. The signature beef offal rice noodle soup is the must-try. The offal is braised in marinade until tender and flavoursome and ideal to pair with umami-laden beef bone broth and velvety rice noodles. For a special occasion, order other beef cuts to go with your noodle soup. Try the ribs with a fat cap that keeps the meat moist.

This shop opened its doors in 1976 and the interior exudes a rustic flair thanks to latticed windows, wooden furniture and grey brick walls. There is only one thing on the menu – pork offal and blood curd noodle soup, with a choice of large intestine, small intestine or both. The pork bone broth is laced with a spicy marinade for extra depth. The offal is well prepared and perfectly cooked; a sprinkling of garlic greens boosts the aromas.

In the 1930s, the founder of this shop hawked wonton with a bamboo pole on his shoulders, before he settled down on Jiefang Street and made a name for himself on Wenzhou’s culinary scene. Nowadays, his successors continue to sell his famous wonton on the same street, stuffed with pork, beef or shrimps, in a flavourful broth made with dried shrimps, laver, carrot, coriander and shredded omelette. Their rice noodles and potstickers are also recommended.

Come here for no-frills dishes at sensible prices. The bright, airy dining area extends over two floors, with the main dining room on the lower floor and private rooms upstairs. Warm wood tones impart Wenzhou charm with a modern spin. The menu is seafood-centric as the tanks near the entrance illustrate. Take your pick and check the blackboard for ways to prepare them. Signatures include glass noodles with sea anemone.