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 in China, with branches throughout Taizhou, Hangzhou, Shanghai, Beijing, Hong Kong and other places. Sun Wing Kee Hong Kong store landed in Hong Kong on January 26, 2018, and with the popularity and reputation accumulated in the mainland for many years, Sun Wing Kee attracted a lot of attention when it first entered Hong Kong.
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 the Mainland, the supply of ingredients is Sun Wing Kee's forte. However, in Hong Kong, where the overall food standard is relatively high, it is difficult to win the favor of diners with ingredients alone. Therefore, in order to adapt to the development of localization, the new Rong Kee Hong Kong store has made certain improvements on the basis of maintaining the original characteristics. In terms of ingredients, the selection of ingredients is mainly based on local ingredients from Hong Kong, and some local ingredients from Taizhou are retained. In terms of flavours, the focus is on adapting to the tastes of Hong Kong locals, with different elements incorporated into the dishes.
The addition of Peking Duck is a major improvement of Sun Rong Kee Hong Kong. This dish seems to be imposed, but the actual production and taste are not inferior to the orthodox roast duck restaurant. The roast duck of Xin Rong Ji Peking Duck comes from the same duck farm as Da Dong, a well-known roast duck restaurant in Beijing, and is the same batch of ducks. Hire a professional chef to roast duck and sliced duck. The dough and toppings are placed in front of each table for one person, so there is no need for many people to eat together, which shows that it is exquisite. Cantonese dishes such as crayfish and crayfish are also present on the menu of Hong Kong's Sun Wing Kee.
Wild yellow croaker is the number one signature dish of Sun 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. 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.
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. In addition, Taizhou's native dishes such as salt-marinated tofu and sweet potatoes with honey sauce have been retained, which is also worth trying.
The dining environment of Xin Rong Kee is impeccable in a Chinese restaurant, with a cold 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.
