泰州泰山商务酒店

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.

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.

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.

This shop specialising in ginger broth has been going strong for more than half a century. Every morning at 5 am, the owner makes the broth with ginger that is marinated in yellow wine and sun-dried for a rounded flavour. For starch, order hand-rolled noodles, rice noodles, rice cakes or even steamed rice to go in the broth. Feel free to top up with an assortment of seafood like shrimp, razor clam, mantis shrimp, mud crab or Bombay duck.

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.

This three-storey restaurant specialises in seafood and Taizhou dim sum. Just pick your favourites from the live fish tank and the display cases; the server can then adjust portions according to your party size. Must-tries include the stir fried spicy sea snails for their bouncy texture and mild heat. The Taizhou home-style classic of braised octopus with pickled cabbage on rice noodles is rich and tangy. The private rooms must be reserved.