万豪特温州武麻街酒店

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.

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.

One of the most popular breakfast joints in Wenzhou, it has been feeding hungry locals for over 30 years. Their sticky rice is a must, topped with chopped deep-fried dough stick and scallion before drizzled with shiitake ground pork broth. Then try the egg drop savoury soymilk seasoned with soy and pork sauce that warms the heart and soul. There is a wide range of Wenzhou side dishes to pair with their signature sticky rice. Expect to queue at peak hours.

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.

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.

This shop dates back to 1891; its founder made nightly rounds with wonton soup hanging from a bamboo pole carried on his shoulder. It is now run by the fifth generation owner who still makes wontons like his great-great grandfather did. The skin is translucent and velvety, the pork filling is lightly seasoned to highlight natural flavours, the broth is crystal clear with winey sweetness, while laver and shiitake add depth and umami. A simple treat that everyone enjoys.

Located in a bustling part of the city, this cosy restaurant has enjoyed substantial success almost since it opened. The seafood displayed in the live fish tanks at the entrance is superlative. In addition to signatures like seaweed sausage and fish cake, also try the steamed crab with pork belly strips and fermented shrimp paste: the porky richness deftly complements the seafood umami. Sensible prices are another strong selling point.