艾旅酒店 台州 临海 台州大学

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.

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.

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 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.