云溪度假酒店

This family-run noodle shop, in business for over two decades, has won the hearts of many locals. The menu is concise: eponymous ‘san xian mian’ is noodles and three kinds of seafood served in a rich, umami-loaded seafood broth made fresh every morning. You can also opt for mud crab or mantis shrimps to go with the starch of your choice. In addition to rice or wheat noodles, sticky rice cake and shredded omelette are also great options.

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.

Local gourmets have been flocking here since 2006, drawn by outstanding Wenzhou-style seafood dishes– typically blanched, steamed or braised. The naturally sweet and umami flavours of over 30 kinds of local seafood take centre stage; most ingredients are sourced directly from local fishermen to ensure freshness. Try the braised dried cuttlefish with taro that tastes creamy and briny-sweet, while homemade tofu pudding is the perfect way to end a meal.

This tiny gem in the city centre is famous for its authentic Wenzhou-style snacks, like ‘gao tou’ – a rice cake wrap stuffed with veggies, dried tofu, fried dough stick, braised pork and a scoop of meat gravy. Tofu pudding can be served as a dessert or a savoury dish with soy and a hint of garlic. The husband-and-wife team provides friendly service and they make everything from scratch every morning to ensure maximum freshness.

From rubble masonry to rain cape and bamboo hat, the room sports a farming theme to complement its rustic, country-style lineup. There is no paper menu, so diners browse the display counters as if in a wet market and place their orders directly with the staff. The super-fresh seafood platter is particularly popular. Ask to have your pick braised home-style like the locals, adding pointy-ended nut-filled dumplings known as ji deng wan.

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.

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.