XinRongJi Review: A Fine Dining Shanghai Journey Thru Taizhou Flavors
In a hidden corner of bustling Shanghai, there lies a restaurant where flavors heal not just your taste buds, but your soul. Let’s discover a fine dining Shanghai Journey with Taizhou cuisine at Xin Rong Ji.
A Long-Awaited Gathering at Xin Rong Ji
Shanghai, the city that never sleeps, always seems to gift me with unexpected experiences. This dinner with my consulting community friends had been planned for weeks. The restaurant? None other than Xin Rong Ji, one of the shining stars on the prestigious Black Pearl Restaurant Guide. Booking a table here wasn’t easy; we secured our reservation a full month in advance, which only heightened our anticipation.
I’d long heard whispers about the growing popularity of Taizhou cuisine in Shanghai, and Xin Rong Ji was said to be leading the charge. From the moment I stepped through its doors, I knew this evening would be more than just a meal—it would be a full-fledged culinary journey into the heart of Taizhou.
Fine Dining Shanghai with Taizhou Cuisine
Before diving into the feast, a few words about Taizhou cuisine. As a lesser-known branch of Zhejiang cuisine, Taizhou’s culinary traditions have long flown under the radar, despite boasting an incredibly rich heritage. Geographically blessed with both mountains and ocean, Taizhou’s tables overflow with seafood delights—fish, shrimp, and shellfish—and its dishes reflect centuries of refinement.
Taizhou cuisine emphasizes “freshness, fragrance, crispness, and tenderness.” Seafood is prepared using a variety of techniques—steaming, braising, frying—each method designed to preserve and highlight the original flavors of the ingredients. Compared to other Zhejiang styles, Taizhou cooking favors moderation over heavy seasoning, offering a more delicate, almost Japanese sensibility within Chinese cuisine.
In cosmopolitan Shanghai, Xin Rong Ji has brought Taizhou’s understated magic into the spotlight of fine dining.
Stepping Into Xin Rong Ji: Zhejiang Hidden Treasures
The moment I pushed open the door to Xin Rong Ji, I felt a wave of tranquility. Gone was the lively bustle typically associated with Chinese restaurants. Instead, a calm, elegant atmosphere greeted us. The clever combination of warm wood tones and cool metal accents blended modern sophistication with subtle Jiangnan charm.
The space was dimly lit, just enough to lend an air of intimacy without feeling heavy. Through the floor-to-ceiling windows, the chaotic energy of Shanghai’s streets buzzed beyond, but inside, time seemed to slow down. Between quiet conversations, the clinking of fine tableware, and the occasional whiff of aromas from the open kitchen, a symphony of anticipation played out.
Our server welcomed us with professional grace, moving fluidly across the floor, dressed in a simple yet refined uniform. The small details caught my eye: the elegant logo imprinted on the tableware, the understated yet thoughtful decor, the polished menus—it was clear this place valued not just taste, but the entire dining experience.
Tasting the Heart of Taizhou: A Feast at Xin Rong Ji
Every page of the menu was beautifully designed, with rich photographs and detailed descriptions of the dishes. Guided by our server’s enthusiastic recommendations, we decided to sample several signature dishes that best showcased the heart of Taizhou flavors.
Crispy Young Pigeon
The moment the golden pigeon arrived at our table, we were captivated. The crispy skin shimmered under the ambient light, promising a satisfying crunch. With a gentle cut, the skin gave way to succulent, juicy meat beneath.
Each bite delivered a perfect contrast between the crispy exterior and the tender flesh. The delicate pigeon meat, enhanced with a slightly sweet sauce, left a clean yet lasting impression on the palate. It was a dish that demanded you close your eyes and simply savor.
Golden Fried Hairtail
Seafood mastery is where Xin Rong Ji truly shines, and the hairtail was a brilliant example. Encased in a golden, crisp crust, the fish inside remained tender and juicy. Miraculously, the fine bones—notoriously tricky in hairtail—were almost imperceptible, a testament to the chef’s skill.
Each mouthful was pure pleasure, the essence of the ocean captured in a perfectly fried bite.
Homemade Braised Large Yellow Croaker
The East China Sea large yellow croaker is a celebrated fish, and here it was treated with the reverence it deserves. Braised lovingly in a broth rich with rice wine and soy sauce, the fish remained gloriously tender, almost falling apart like cloves of garlic.
The broth shimmered like liquid amber, its flavor deepened by the oil of fresh fish and a hint of pork belly. It was a dish that demanded a spoonful of white rice to catch every precious drop—a nostalgic comfort for anyone with roots near the ocean.
Smoked Hairtail Belly
Hairtail is often overlooked outside Jiangsu and Zhejiang provinces, but here the belly was the star. Lightly smoked, it carried an intoxicating aroma that lingered without overwhelming the natural sweetness of the fish.
Tender and juicy, each bite melded the smoky depth with the inherent richness of the fish belly, offering a long and satisfying finish. Even for someone like me, who rarely chooses hairtail, this dish was a revelation.
Hand-Torn Tofu
This deceptively simple dish was another standout. Made from salt-brined tofu that had been slow-simmered in stock, the tofu was torn by hand to preserve its rough surface—perfect for absorbing flavors.
Texturally, it sat between tender silken tofu and chewy dried tofu, offering a delightful complexity. The broth was rich and savory, the umami depth of ham and shiitake mushrooms singing through every mouthful.
Sweet Potato in Honey Sauce
Sometimes, magic lies in simplicity. The sweet potato here was gently simmered and glazed with a shimmering honey sauce, transforming it into something akin to a fine French dessert.
The inside was mousse-like, soft and dense, while the outside carried a gentle caramel note. The sweetness was expertly restrained, making it light yet deeply satisfying.
Brown Sugar Rice Cake
Using Ningbo water-milled rice cakes, Xin Rong Ji returned this humble dessert to its traditional roots. Steamed rather than fried, the rice cakes were supple yet delightfully chewy.
Topped with rich brown sugar syrup and a dusting of ground peanuts, the cakes offered a wonderful interplay of sweetness, nuttiness, and the clean aroma of glutinous rice. Every bite was pure nostalgia.
Braised Spicy Snail Pork
The aroma of this dish announced itself long before it reached our table. Stir-fried with shells intact to capture the heat and “wok hei,” the snail meat was juicy, crisp, and fragrant.
The sauce—sweet, salty, with a mild but lingering spice—coated every piece perfectly. Each bite carried the primal taste of the ocean, and even the final drops of sauce demanded to be soaked up with rice.
Beyond the Flavors: Food as a Bridge
What left the deepest impression that night wasn’t just the extraordinary food, but the human warmth it helped foster.
Around that round table, we shared more than just dishes; we shared stories, dreams, and future journeys. Muro spoke of his upcoming trip to Bohol Island, armed with an AOW freediving certification to swim alongside marine life. Mr. Shen expressed his eagerness to explore Xi’an and Shanxi’s rich cultural landscapes. Kathy planned to visit Quanzhou, diving into its unique blend of women’s and men’s cultural legacies.
As for me, I was eagerly anticipating my pilgrimage along the Kumano Kodo in Japan, a journey I hoped would reconnect me with my inner resilience.
Through the clinking of glasses and the quiet laughter, we found that food, at its best, is a language in itself—one that bridges gaps, nurtures relationships, and nourishes more than just the body.
A Restaurant Built with Heart
Throughout the meal, I couldn’t stop admiring the meticulous attention Xin Rong Ji paid to every detail. From the carefully curated menu to the elegant uniforms, everything echoed a unified brand vision.
This was not just a restaurant. It was a brand built on quality, tradition, and innovation. By staying true to the heart of Taizhou cuisine while elevating it to an international level of fine dining, Xin Rong Ji has carved out a unique space in Shanghai’s fiercely competitive culinary scene.
Conclusion: A Taste That Lingers, A Memory That Heals
When we finally stepped back into the neon-lit streets of Shanghai, I realized that I wasn’t leaving with just a full stomach. I was carrying the warmth, laughter, and subtle flavors of the evening deep in my heart.
Dining at Xin Rong Ji wasn’t just a meal; it was a spiritual reset. A reminder that in a city that moves too fast, it’s still possible to slow down, savor, and connect.
If you ever find yourself in East China, even if you can’t make it to Taizhou itself, do yourself a favor and book a table at Xin Rong Ji Shanghai. Taste the authentic Taizhou flavors, feel the delicate service, and experience a warmth that only genuine hospitality can offer.
Just remember: book at least one month in advance. Good things are always worth waiting for.
Next Trip: Let’s Record Cities Through Taste, and Connect Hearts Through Food
Food, after all, is the most vivid way to understand a city. If you’re interested in exploring more Asian culinary gems, check out my Food & Winery series. Here are some of the most popular recommendations:
- Chiang Mai Bib Gourmand Gems: Discover 10 award-winning restaurants, from romantic fusion spots perfect for couples to hidden local favorites that only insiders know.
- Tainan Bib Gourmand Picks: Recommended by locals, these restaurants offer an international-level dining experience, filtered through the tastebuds of a Taipei native.
- Rare Chinese Cuisines to Try: Beyond the famous Peking duck, Cantonese dim sum, and Sichuan spice, dive into the delicious world of Fuzhou snacks—amazing flavors you’ve probably never tasted before.
Next time, let’s explore a new destination—with our taste buds leading the way.
