Taizhou cuisine in eastern Zhejiang has always been oblivion - until the new Rongji was born. Founded in 1995 in Taizhou, Zhejiang, more than 20 years later, this local seafood restaurant has evolved into a well-known high-end Chinese restaurant, with branches throughout Taizhou, Hangzhou, Shanghai, Beijing, Hong Kong and other places. The success of Sun Wing Kee is obvious to all, and for a restaurant chain, such a consistently high standard is almost mythical, and in the principle of "not easy to make mistakes", Sun Wing Kee is comparable to Lee Court. In 2017, the first edition of the Michelin Guide landed in Shanghai, and it was no surprise that Xin Rong Kee was ranked among the Michelin stars, even so, in the eyes of many veteran diners, the quality of Xin Rong Ji is not limited to this, even if it wins another star, it is not surprising, which shows the excellent production and strong reputation of Xin Rong Kee.

Xin Rong Ji mainly uses the traditional techniques of Taizhou cuisine and the fusion of Cantonese cuisine to interpret the seafood of the East China Sea, emphasizing the freshness and original flavor of the ingredients. In a sense, this is the limitation of Xinrong Ji, and the simple techniques make the cooking and creation lack the temperament and depth required by top restaurants. However, this is also the advantage of Xin Rong Kee, as a restaurant that focuses on seafood, as long as the supply of ingredients is in place, half of the dishes will be achieved, and the supply of ingredients is precisely the strength of Xin Rong Kee.

The priority fishing rights of various ports in Jiaojiang, Taizhou are the capital that Xinrongji is proud of. The offshore catches of Sanmen, Ninghai, Xiangshan, Zhoushan and other places in Zhejiang, as well as the top seafood from the coasts of the Korean Sea, Fujian and Hainan, will be collected every day at the base camp of Jiaojiang Xinrongji, and then the land and air will go hand in hand and push the seafood tables of each store. In 2017, Sun Rong Kee even went to the sea in person, and a total of 9 of its own fishing boats joined the front line of fishing in the East China Sea. The selection of home-cooked local vegetables has not been left behind by Xinrongji, who has a local farm in Taizhou, produces its own vegetables, and buys fruits from the local countryside, and even tofu is only made locally, and it is transported to various 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. Due to the high intensity of exhaustion and fishing, today's wild yellow croaker has been very few, natural odd goods can live, according to the size of the difference, the price of large yellow croaker in the restaurant usually reaches 2000 yuan / catty, more than 3 catties of wild yellow croaker price even doubled. Xin Rong Kee has been rooted in the East China Sea for a long time, and has firmly grasped the priority selection of yellow croaker in the East China Sea, and can get 6 to 7 fresh wild yellow croaker from Shenjiamen and Fenghua in Ningbo every day. For the dish of yellow croaker, Xin Rong Kee chose the classic Taizhou home roast technique, which is similar to braised fish, but with the addition of some Cantonese food concepts, the taste is softer and lighter, and the fish is more tender than braised with thick sauce. 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 small yellow croaker or pomfret that is halved, and the taste is also brilliant.

Small seafood from the East China Sea, such as hairtail, tide watching, water gurgling, and cockles, 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. Sand garlic roasted bean noodles are also a signature strange thing, sand garlic is the star insect-shaped anemone, is the freshest in the eyes of Taizhou people, and Taizhou bean noodles are burned together, soft and fragrant, delicious and provocative. Home-roasted radish slices, osmanthus chicken head rice, ancient lamb belly pot, Linhai flat food, etc., are all coarse and fine models, even the small dried shrimp, Xinrongji is also unambiguous, all are Zhoushan wild life skin shrimp, fishermen natural self-drying, dried shrimp only full, salty, empty wine aftertaste sweet.

Sun Rong Kee currently has three branches in Shanghai, and the dining environment is impeccable among Chinese restaurants, with a cool and elegant style, clean and tidy. The hall is small, the table spacing is moderate, the number of private rooms is large, and the privacy is strong. The one star was selected for the Michelin star of the Shanghai Plaza branch of Sun Rong Kee, which indeed has the best reputation and the most stable production among all stores in Shanghai; Shanghai Plaza Store and Henderson 688 Store both have Cantonese refreshments at noon, and their standards can be on the same level as the first-class Cantonese restaurants in Shanghai, and the per capita price of the two stores has also been lowered by Cantonese Restaurant.

The Nanyang Road store of Xin Rong Ji is the "Xin Rong Ji Taste" store, located in the Pei Xuan Grand Mansion, with a higher environment, the implementation of the catering system, according to the dining period and the size of the private room, the minimum per capita consumption ranges from 800 yuan to 1200 yuan, which is more suitable for business banquets. In addition, Xin Rong Ji also has another private food brand "Rong Fu Yan" in Sinan Mansion, which is the same as Xin Rong Ji Taste, but the meal standard is higher. 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.