Why go
Taizhou's coastline is a maze of inlets and tidal flats that yields an extraordinary variety of seafood — the region is known for its 'shallow sea' crabs, mantis shrimp, razor clams, and small sweet-fleshed fish that never appear on inland menus. The local cooking philosophy is aggressively simple: if it isn't fresh, don't cook it at all.
Dinner works by display: you walk past tanks of live crabs, trays of glistening fish and piles of shellfish, and point. The kitchen does the rest — most things steamed with ginger, some wok-seared with garlic, a few quick-braised in soy and wine.
- The 'shallow sea' crabs and mantis shrimp are local signatures
- Most dishes are steamed or blanched — freshness is the flavour
- Eat at the restaurants beside the fishing harbours
- The seafood night market in the city is loud, cheap and spectacular
What to order
Start with the steamed mantis shrimp (pi pa xia) and a plate of razor clams with garlic. Then a shallow-sea crab, split and steamed — its roe and fat are the delicacy. For the main, pick a whole fish from the display and ask for it steamed with ginger and scallion. A feast for two runs 150–300 RMB. End with the famous sweet osmanthus taro dessert.
Where to go
The harbour town of Shitang is the picture-postcard seafood destination — restaurants look over fishing boats and cook what arrives that morning. In the city, the Jiaojiang waterfront and the evening seafood stalls near the market are reliable. Follow the crowd of locals; a restaurant full of Taizhou families is doing something right.
Getting there
- In Taizhou, the harbour districts of Jiaojiang and the historic fishing town of Shitang are the seafood heartlands
- Style
- Steamed and blanched — freshness first
- Signature items
- Mantis shrimp, shallow-sea crab, razor clams
- Price
- 150–300 RMB for two
