Among the cuisines of Jiangsu and Zhejiang, Taizhou cuisine is the most neglected. Taizhou is bordered by the East China Sea in the east, and due to its diverse geographical environment, it has the characteristics of "ten miles of different winds, and a hundred miles of different flavors". Taizhou cuisine is composed of three types of dishes: "seafood dishes", "coastal plain flavor dishes" and "mountain flavor dishes", and the important position is "seafood dishes".

If you want to know the taste of the East China Sea, it is enough to go to Xinrongji once. It started by making seafood dishes, and in just 20 years, it has developed from a seafood stall by the East China Sea to a high-end specialty restaurant in Beijing and Shanghai. In Shanghai, Xin Rong Kee was selected as a Michelin star; In the capital, its quality is in the same vein.

Shin Rong Kee prides itself on its dedication to ingredients. Following the principle of "food must be truthful, and then beautiful", most of the energy is devoted to procurement. Over the years, Xinrong Ji has accumulated with great care, and almost the good ingredients of Jiangsu and Zhejiang have been collected in the bag.

This point can be glimpsed from the seafood tank of Xinrongji, one or two, thirty or forty kilograms of grouper, hairy crabs in Yangcheng Lake, and plump Oze urine shrimp. Although Beijing is far away from Taizhou, the ingredients that are flown in every day can also ensure good freshness.

When you open the menu of Xin Rong Kee, you may be a little disappointed, it looks like a simple home-cooked dish, fried hairtail, roasted yellow croaker, or even sweet potatoes, but as soon as you pick up the chopsticks and taste the first bite, whether it is radish or green vegetables, it can bring unexpected surprises.

And this is also not unrelated to the practice of Taizhou cuisine, there are not too many fancy skills, real and simple, with simple steaming or home roast to impress people's hearts.

The Golden Crispy Ribbon (Deep-Fried Ribbon) is a must-order dish, and it is made from a small "fishing belt" from the East China Sea, which is small in size but has the most tender meat. Remove the head and tail of the hairtail, and only take the middle part and fry it until golden brown, crispy and fragrant; The signature dish is home-grilled yellow croaker, which is suitable for larger fish and is cooked in cubes. Yellow croaker is the "king of fish" in the East China Sea, its own meat is fresh and tender, no need to add more seasoning, the soup is delicious; The classic vegetable farmer's salt-marinated tofu is made of tofu from a township called "Baishuiyang" in Taizhou, which has a more farmhouse and simple taste than gypsum tofu. The hand-torn process will make the tofu more random in pore distribution and easier to taste. It is stewed with sliced salted pork, dried shrimp, winter bamboo shoots, shiitake mushrooms, fungus, etc., and garlic sprouts are added to enhance the flavor, the soup is thick and white, and the taste is fragrant.

Xin Rong Kee has a total of three branches in Beijing, namely the Financial Street store, the Rostrum's store and the World Financial Center store, with a stylish and natural design, low-key and luxurious. The waiter is enthusiastic and skilled, and the food is served in a timely manner. It is worth noting that the Financial Street store is located in the basement of the InterContinental Hotel, and those who mind can choose the rostrum store or the World Financial Center store, and there is no difference in the level of production.

If you have a soft spot for Xinrong Ji, then you will also like its sub-brand - Rong Xiaoguan. It does not have the nobility of Xinrong Ji, but the dishes are rich, the dishes are small and exquisite, the production standard is high, and the price is lower. Compared with the environment of the new Rong Kee, the Rong Restaurant is much smaller and fresher, and more bright. It is about 120 yuan per person, and it is also very suitable for friends who try Taizhou cuisine for the first time, which does not lose quality or lack of style.