Atour Hotel Luqiao Taizhou

Restaurants nearby

• Carved Dragons (Jiaojiang)★ Michelin In 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.8.2km
• Xin Rong Ji (Jiaojiang)★ Michelin 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.9.5km
• Lao Bian Jiu Jia (Jindai Road)★ Michelin 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.12.4km
• Lao Tai ZhouBib 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.9.0km
• Mr. Liang SeafoodBib 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.9.5km
• Fullie's Seafood HouseBib 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.10.8km
• Wei Chen Xiao ChiBib 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.11.5km
• Zhang Yuan Chui Fan (Yanyu Road)Bib 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.11.8km
• Hong Da Xing Li Fan DianBib 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.11.8km
• Li Ji Gu Tou TangBib 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.11.9km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.