Taste Originates in Taizhou, "Freshness" Arrives in Beijing! The Complete Menu Is Here

On March 19th, the Taizhou Cuisine Promotion in Beijing and the official announcement ceremony for the 19th China Catering Industry Development Conference, to be held in Taizhou, took place in Beijing. During the event, renowned Taizhou catering enterprise Shunji · Pujiang Hui meticulously crafted the "Taste Originates in Taizhou" long-table feast. Combining the extremely fresh flavors of the East China Sea with the essence of Taizhou's culture of harmony, it offered guests an immersive culinary journey.

Let's take a look at the complete menu for the "Taste Originates in Taizhou" long-table feast.

Appetizers · The Prelude

Taizhou Four-Item Platter

A selection of four specialty flavors—intestine rolls, drunken red shrimp, pickled winter melon, and dried eel—perfectly captures the authentic taste of Taizhou, offering a savory glimpse into the coastal culinary scene with every bite.

Pre-Meal Fruit

The "Yellow Beauty" tangerine is refreshingly sweet, juicy, crisp, and melts in the mouth; the "Oriental Honey" melon is purely sweet, refreshing, and aromatic. These choices highlight the careful selection of Taizhou's exceptional fruits and vegetables.

First Course · The Taste

Cold Set Green Crab

This signature dish from Shunji requires no additional seasoning. Leveraging the superior quality of its ingredients, the cooking precision is paramount. The result is a perfect, creamy roe and a rich, aromatic crab flavor.

Soup · The Warmth

Braised Wangchao(Taizhou Small Octopus) with Vinegar & Pepper

Fresh octopus is specially prepared and seasoned with a vinegar and pepper blend, achieving a perfect balance of sour, fragrant, and mildly spicy notes. This enhances the whelk's natural freshness while adding depth, resulting in a crisp, tender, and delightful taste that showcases the vibrant quality of Taizhou's small seafood.

Main Courses · The Appreciation

Braised East China Sea Yellow Croaker with Handmade Rice Cakes

A staple on Taizhou dining tables, this home-style braised yellow croaker features tender fish and glutinous rice cakes. The interplay of freshness and chewiness on the palate is a classic flavor deeply ingrained in Taizhou's culinary tradition.

White Pomfret Poached in Dahongpao Tea and Chicken Oil

The pomfret is gently simmered at a low temperature in chicken fat, which is rendered from locally sourced chickens and infused with Dahongpao Sichuan peppercorns. The fish absorbs the subtle numbing fragrance of the pepper and the rich aroma of the chicken fat, resulting in a smooth, tender texture and complex layers of flavor, showcasing refined culinary craftsmanship.

Braised Bean Noodles with Sea Anemone

East China Sea sea anemones, combined with the savory flavor of pork belly, are pressure-cooked. Traditional Yandang Mountain bean noodles are then simmered slowly in the broth until fully infused with flavor, delivering an intensely fresh taste. With its smooth, chewy, and slightly crisp texture, this dish embodies the authentic, hearty flavors born from Taizhou's mountain and sea bounty.

Baishuiyang Salt-Brine Tofu

Baishuiyang tofu boasts a long history passed down through generations and has been featured multiple times by national, provincial, and municipal media. Made using traditional techniques with salt brine as a coagulant, this tofu is firm yet tender. It offers a rich, aromatic flavor and evokes a sense of nostalgia.

Braised“Puppy Cattle”with Tiantai Polygonatum

"Puppy Cattle" comes from a unique, excellent local cattle breed in Tiantai. Known for its miniature size, the meat is firm, moist, and possesses a rich, primal beef flavor. It is neither tough nor dry, with fine texture, and is tender and flavorful. It can be prepared in various ways, and when braised, it forms a distinct and delicious dish on its own.

Home Style Seasonal Vegetables

Seasonal vegetables are prepared using the classic Taizhou home-style braising method, which uses less oil and preserves the fresh taste, maximizing the natural sweetness and crispness of the ingredients.

Staple · The Lasting Flavor

Sticky & Sweet Platter

This platter features Qingtuan (sweet green rice balls), Bian Shi (stuffed dumplings), Chui Yuan (glutinous rice balls), and Fang Gao (square rice cakes). Each item carries the heartfelt culinary traditions of Taizhou people. Soft, chewy, and not sticky to the teeth, they offer a taste of Taizhou's beloved "sticky and sweet" happiness.

Dessert · The Finale

Stewed Walnut Egg Custard with Ginger Juice

A classic, nourishing Taizhou dessert. The pungent warmth of ginger juice perfectly blends with the rich flavor of walnuts and the smoothness of steamed egg custard. Slow-steamed to a delicate, fine texture, it offers a soothing, warm, and subtly sweet aftertaste.

Freshness from the East China Sea, flavor in Taizhou.

Each dish embodies the essence of time,

each taste carries the sentiment of home.

"Taste Originates in Taizhou"

Is more than a culinary feast;

It is Taizhou's business card presented to the world.

Translator：Jiayang Lin