If you want to know the taste of the East China Sea, you can go to Xinrongji. China's high-end seafood market is often dominated by Cantonese restaurants, and the emergence of Xin Rong Kee gives seafood lovers a different choice. Founded by Mr. Daniel Zhang in Taizhou, Zhejiang Province in 1995, after 20 years of development, Xinrongji Group has gradually evolved from a local small seafood restaurant to a high-end Chinese restaurant with branches in Taizhou, Hangzhou, Shanghai, Beijing and other places. In the 2017 and 2018 Michelin Guide Shanghai, the Shanghai Plaza branch of Xin Rong Kee was recommended by one star, and the new Rong Kee in Beijing is also known for its stable quality, and its natural strength cannot be underestimated.

Xin Rong Ji mainly uses the traditional techniques of Taizhou cuisine to interpret the seafood of the East China Sea with the techniques of Cantonese cuisine, emphasizing the freshness and original flavor of the ingredients. Xin Rong Kee is very particular about the requirements of ingredients, most of the ingredients of seafood and home-cooked local dishes are strictly required to be taken from the East China Sea and eastern Zhejiang, and only the top ingredients are purchased. The fresh seafood from each branch is sent out daily from Jiaojiang, Taizhou, and collects the coastal catches of Sanmen, Ninghai, Xiangshan, Zhoushan and other places in Zhejiang, as well as the large and small ingredients in the coastal areas of the Korean Sea, Fujian and Hainan. Xin Rong Ji has a local farm in Taizhou, where its own vegetables and fruits are purchased from the local countryside, and even tofu is only made locally and shipped to its branches in Beijing, Shanghai and Hangzhou.

Wild yellow croaker is the first wild seafood in the East China Sea, and it is also the number one signature dish of Xin Rong Kee. Xin Rong Kee has the right of priority in the selection of wild large yellow croaker in the East China Sea, and the quality of the fish is guaranteed. The method is the home roasting technique of Taizhou cuisine, which is similar to braised food, but with the addition of some Cantonese cuisine concepts, the taste is softer and lighter, and the fish is more tender than the thick sauce braised meat. Wild large yellow croaker meat is delicious, the meat is sweet and fragrant, the entrance is paste, the home roast method does not make too much seasoning, only rely on the fish itself soup to improve the freshness, eat the mouth and tongue, the umami is a little bit of the tongue. This technique is used to cook pomfret, and the taste is equally brilliant.

Small seafood from the East China Sea, such as hairtail, tide watching, water murmuring, and midges, are also presented in a beautiful posture on the table of Xinrong Kee. The two-finger-wide East China Sea Golden Hook Ribbon Fish is made by deep-frying it in a pot with only a little sea salt, the skin is as thin as paper, and the fish is plump and fat. When you open your mouth, you can only hear the rustling sound, and the tips of your teeth echo through the golden crispy puff pastry, followed by the delicate and white fatty fish, and the fragrance of the hairtail instantly fills the mouth; Chew salty and fragrant appropriately, without fishy smell, quite a lot of craftsmanship. Cotton tung flying water, cotton tung and water gurgling two seemingly inconspicuous small fish, but they are also the "old guns" in Taizhou cuisine. Cotton tung is "little yellow flower", the small garlic clove meat is fresh and sweet, and the water is "nine belly fish", the meat is soft and tender, and the taste is like tofu. The soup is fresh and coagulated, the fish body is white, the flesh and bones are fine and soft, which stimulates the freshness of the water to the extreme, and the practice of Chaozhou cuisine to cook the pickles in the water is in full harmony.

Taizhou native dishes such as salt-marinated tofu and sweet potatoes with honey sauce are also worth trying. The farmer's salt-brraised tofu of Xinrongji is made of local soybeans, mountain spring water and salt brine in Linhai Baishuiyang Town every day, and the dried shrimp in the soup is stewed over low heat, the soup is thick and fragrant, the tofu is full of soup, the taste is tender and smooth without residue, and the appearance is simple but the taste is good. Honey sweet potatoes are pickled with Hangzhou red heart sweet potato honey, the appearance is intact, the inside is soft and cotton, delicate and silkless, and extremely sweet. Even if it is a small dried shrimp, Xinrongji is unambiguous, all of them are Zhoushan wild life shrimp, and the fishermen are naturally self-drying, which shows the essence of its selection. The dried shrimp is only plump, salty, and has a sweet aftertaste.

Xin Rong Kee currently has three branches in Beijing, and the dining environment is impeccable among Chinese restaurants, with a cold and elegant style, clean and tidy. The hall is smaller, the table spacing is moderate, and the number of private rooms is larger, and the privacy is better. Although it has a Michelin halo on its head, Xin Rong Kee does not pay too much attention to the presentation of meals, and the traditional Chinese style is plated, and the shape is at the same time, which is decent. The service of the restaurant is polite and friendly, and all links are meticulous and orderly, and the standards are capable. Whether it's a date, a business banquet or a gathering of family and friends, Xin Rong Kee is perfectly competent.