金虹纳瑞达酒店温州

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.

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 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.

This noodle shop started out as a street hawker stall back in 1989. It is now run by the second-generation owner who cooks with only the freshest seafood delivered daily. Their signature ‘san xian mian’ features three kinds of seafood, namely shrimps, clams and fish; the noodles are springy in texture and the seafood broth boasts deep, complex aromas thanks to vintage wine. Stir-fries like spicy sautéed pork kidney are packed with wok hei.

This seafood restaurant, which sports a dockside theme, has earned wide acclaim with its home-style Wenzhou dishes. A magnificent lineup of seafood shipped straight from the port is displayed at the entrance – yellow croaker, white shrimp, freshwater crab, sea anemone, razor clams... You can take your pick or ask the server for recommendations and ways to prepare. Prices are reasonable and the cooking highlights natural flavours.

Without bells and whistles, this century-old wonton shop appeals to gourmets with its heritage vibe and old-fashioned flavours. It sells only 200 servings of wonton each day; shrimp and pork are wrapped on the spot in translucent ‘skin’ made in-house from scratch. The broth is another highlight – scallion, homemade pork floss, wine-soaked dried shrimps and laver contribute to the layered flavours. Consider adding a chicken egg or duck egg as extra.

A husband-and-wife team has been running this simple shop since 2014. Unlike typical Wenzhou fish balls made with brown croaker, they use mackerel instead for a bouncy texture. Fish ball soup and noodle soup are cooked to order and the sliced fish cake, equally tasty and springy, is also worth a try. Their tossed noodles are served on a bed of bean sprouts and topped with pork sauce. A drizzle of scallion soy sauce imparts a rich onion flavour.