In 2017, Longtai, which has been rooted in Taizhou for nearly 20 years, entered Shanghai Tang and became a leader in Taizhou cuisine in Shanghai. As a restaurant under the old local "Xinglong Hotel" in Taizhou, Longtai has a unique advantage in terms of resources and experience, and with the experience of Xinrongji, Shanghai Longtai has also saved too much exploration in positioning, and quickly cultivated a group of stable diners after opening, and has become an affordable choice for tasting Taizhou cuisine in Shanghai at a price slightly lower than that of Xinrongji.

Pan Xingyong, the owner of Longtai, is a native of Wenling, Taizhou, born in a seafood family, and the whole family is engaged in the seafood business. After years of operation, Longtai has an intertwined resource network in Taizhou, Songmen Shuguang South Road Second Vegetable Farm, Songmen Aquatic Products Wholesale Market, two large-scale seafood distribution centers in Wenling, many of which are excellent quality, stable supply of suppliers are Longtai's designated supply channels. Years of cooperation have also allowed Longtai to always give priority to getting the best ingredients, from Sanmen blue crabs to small garlic and razor clams, all of which are fresh and of high quality. Boss Pan also has a long-term cooperative relationship with the sea fishing shuttle fishing boats in Wenling Dagang Diaobang Village, and can often get seafood and prices that are difficult to find elsewhere. The seafood that arrives in the early morning can be presented to the table of Longtai within 8 hours, and the freshness is not inferior to the local Taizhou.

Chef Zheng of Longtai is not from Taizhou, but a native of Guangdong, specializing in seafood cooking for more than 30 years, including more than 10 years of experience in innovative Taizhou cuisine at Xin Rong Kee. The restaurant does not have a paper menu, and you can order directly at the entrance of the hall, and there are a variety of set menus and refreshments in the lunch market, which are cost-effective, and some dishes are divided into large and small portions. The chef's experience in Cantonese cuisine makes the restaurant's refreshments also remarkable, among which Taizhou Yuhuan's flavor snack fish skin wonton is quite distinctive, the level of crispy roast goose is also comparable to Hong Kong and Cantonese famous restaurants, and the seafood xiaolong is a fusion of Taizhou cuisine and Cantonese cuisine.

Among Longtai's signature dishes, spring water eel gum is the famous dish. Eel glue is commonly known as eel belly, is one of the precious fish maw, the eel glue of Longtai is selected is more than 6 catties of moray eel, take the swim bladder to dry, orange and shiny. To prepare this dish, a white stone pot with a hearth is served, mineral water is poured in, ginger and clams are added, and the water is boiled before the eel gum is boiled. When eating, pay attention to drinking soup first and then eat eel gum, the soup is sweet, the eel gum is soft, and the taste is plain. Roasted bean noodles with garlic and fried rice cakes with rock garlic are both classic local dishes of Taizhou, and rock garlic and garlic are a kind of sea anemone, which are famous for their deliciousness and sweetness. The smaller rock garlic ginger slices are stir-fried, boiled quickly over high heat, and then handmade rice cakes are added to reduce the juice over low heat, the fragrance is strong, and the meat has a milky fragrance. Taizhou rice cake is not as smooth and soft as Ningbo rice cake, more grainy, and easier to taste, which complements the soft and thick rock garlic. The larger sand garlic is added to the sweet potato flour and bean noodles, and the pressure cooker is pressed to boil out the soup, which is smooth and has a good taste.

Like most restaurants that specialize in seafood from the East China Sea, home-roasted yellow croaker is also the top brand of Longtai, with about two catties of medium-sized large yellow croaker selling for about 3,000 yuan, and a small yellow croaker selling for about 1,000 yuan, all of which are really wild-caught. The small yellow croaker meat is tender and delicious, and if it is an informal banquet, the small yellow croaker is enough to satisfy the mouth. Sea urchin tofu is also worth a try, Dalian sea urchin plus Huangyan Ningxi's point marinated handmade tofu, the stone pot is hot, fresh and tough, and the beans are fragrant. The East China Sea ribbon fish bones are fine and soft, and the original juice is steamed fresh and sweet; The body of the flowing belt fish is fat, and the braised meat is more tender; The dry fried hairtail is also a delicious dish, but compared with the fine craftsmanship of Xinrong Ji, the dry fried hairtail in Longtai is still rough.

Located on the Bund on Dapu Road, Longtai is a restaurant with 18 private dining rooms, the largest of which can accommodate up to 18 people. The service is formal and standardized, but some of the waiters are more hands-on and inexperienced. The location of Longtai is relatively remote, far away from the subway station, the shopping mall is convenient for parking, but the garage management is chaotic, the direction is unknown, and the free parking for meals is only 1 hour, taking a taxi will be the most convenient choice.