Xin Rong Ji — Review by Blondie in China
Taizhou, China — Seafood, Contemporary Chinese
A behind-the-scenes journey at Xin Rong Ji, a Michelin-starred seafood restaurant chain in Taizhou, where the reviewer experiences the entire supply chain from 2am seafood market sourcing to an exquisite fine dining dinner. The meal showcases the philosophy of Taizhou cuisine: using minimal seasoning to highlight the natural flavors of ultra-fresh, premium seafood. Nearly every dish impresses, particularly the marinated crab, crispy beltfish, and the famous honey-marinated sweet potato that requires advance reservation.
What was great: Exceptional freshness and quality of seafood sourced from local markets, innovative cooking techniques that highlight natural flavors, impeccable service, beautifully presented dishes, the marinated crab, fried beltfish, and the honey-marinated sweet potato were standout items
What could improve: One clam dish could have used better quality cooking oil instead of regular salad oil
The Dishes
The dining experience at Xin Rong Ji was nothing short of extraordinary, beginning with a carefully curated fruit course featuring premium mango and pomelo that set the tone for the refined meal ahead. The fried beltfish that followed was described as the best the reviewer had ever experienced, with a texture that defies conventional categorization - not quite crunchy, flaky, or crispy, but somehow all of these at once. The crab marinated in aged yellow wine was another highlight, presented with white-gloved service and pre-opened for easy consumption, with meat so tender and umami-rich it was compared to pâté.
The famous honey-marinated sweet potato, which requires two to three days advance reservation and preparation, lived up to its legendary status. What made this humble ingredient remarkable was its complete lack of fiber and its intensely sweet, buttery texture that seemed to melt on the palate. Moving into the main courses, the wild yellow croaker was prepared in a delicate soup with bone broth and rice porridge, delivering deep umami flavors. A 13-day-old pigeon came with perfectly crispy skin and incredibly tender, juicy flesh. A palate cleanser of pickled cauliflower stems provided unexpected crunch and flavor complexity, while the clam dish served at table with abalone sauce and scallop skirt impressed with its texture, though the reviewer noted it could have benefited from higher quality cooking oil.
The Experience
The entire experience was enhanced by understanding the restaurant's incredible behind-the-scenes operations. The reviewer had visited the warehouse at 2am to witness seafood buyers like Ayuan selecting the day's catch from multiple markets, then watched the meticulous sorting and packaging process. This context made dining at the restaurant even more meaningful, knowing each ingredient represented careful curation and quality control. The restaurant itself required advance reservations and menu confirmation the night before, a practice necessary given the seasonal variations in seafood availability. The service was exceptional, with attentive staff going above and beyond - like the waitress who offered to help open the crab when the reviewer struggled. The atmosphere was elegant and refined, though one of the reviewers noted feeling slightly outside her comfort zone in the fine dining setting.
Value and Pricing
The restaurant operates on a three-tiered pricing system starting around 400 RMB, with mid-range options around 600 RMB, and the premium menu the reviewer chose at 900 RMB. While this represents fine dining prices, the quality and portion control seemed justified given the premium ingredients and exceptional preparation. The fact that this Michelin-starred experience was more affordable in Taizhou compared to Beijing or Shanghai locations made it relatively accessible for high-end dining. The inclusion of luxury touches like embossed glove packaging and beautiful serving vessels added to the overall value perception.
Notable Moments
Can you imagine a sweet potato needing reservation ahead of time? Honestly no.
I have no words. What's really cool is earlier when we were having tea with him I asked him what dish could I eat to represent Taizhou and to understand what Taizhou cuisine is all about and he's actually cooking that dish for us now.
This is the best I've ever had. I've never had deep fried consistency quite like that because it's not quite crunchy it's almost not flaky it's so it crumbles.
The most memorable moment was undoubtedly eating the exclusive warehouse meal prepared by one of the founding chefs at 5am, featuring the rare and expensive wild yellow croaker. The reviewer also shared a personal connection with Shan Shan, whose childhood nickname was sweet potato bitch due to dietary restrictions, making the honey-marinated sweet potato course particularly meaningful.
The Verdict
Xin Rong Ji represents a masterclass in seafood fine dining, elevated significantly by understanding the meticulous sourcing process that feeds into every dish. The restaurant's philosophy of minimal seasoning to maximize natural flavors results in cuisine that tastes both sophisticated and pure. This establishment is perfect for those seeking an authentic Taizhou seafood experience, fine dining enthusiasts who appreciate fresh ingredients over heavy sauces, and anyone willing to plan ahead with reservations. The meal delivers genuine wow factor without pretension, making it a must-visit for serious food lovers exploring China's culinary scene.