新世纪酒店台州

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.

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.

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.

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.

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.

For over 40 years, this family business has focused on making the best hand-rolled noodles. By adding lye to the dough and kneading it repeatedly, the noodles develop an exceptionally bouncy texture. Served either in a soy-based broth or tossed in a spiced marinade with meaty umami, these delectable strands have made the shop well known. Choose from among 10+ toppings, including fried pork chop, rib tips and marinated chicken intestine bundle.

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.