FUSION REASTAURANT

I was very satisfied with the meal here today. The tangerine peel bean paste at the end was very refreshing. Good review

In a Republican-era house on Nantang Old Street, I savored a table of warm, "Time-Flavored" dishes. It was my first time in Wenzhou, and having heard that "Wei Rong Hu Family Banquet" was a top-tier Wenzhou culinary destination, I made a special trip to experience it. Through the wooden lattice windows, the lights of the Nantang River flickered slowly on the water. If I hadn't made this special trip, I probably would have missed this restaurant hidden in the old house—there's no eye-catching sign, but opening the door feels like stepping into a Republican-era dream. From the first bite, it was truly professional. 🍲 Here are a few details that made me stop eating: · Crispy Fried Fish Skin with Scallop Sauce—the culinary highlight of the night. The chef said this is the "4.0" iteration of Shanghai-style and Zhangqiu-style scallion-style dishes. The fish skin is braised first, then deep-fried. You can hear a soft "crunch" when you bite into it, but the interior remains chewy and glutinous. The moment the scallop sauce is poured over it, the salty, fresh aroma rushes into my nose, like a sea breeze on my cheeks. It's a truly unforgettable memory. · Steamed East China Sea wild sea bass with tangerine peel and black olives features a combination of Xinhui tangerine peel and Chaozhou black olives. Picking up a piece of the tender white fish belly with chopsticks, the delicate fragrance of the tangerine peel first touches your tongue, followed by the richness of the black olives. The best part is the secret sauce, which imbues the homely steamed dish with a layered narrative. · The traditional smoked goose, fused with flavor, arrives with a subtle hint of sugar smoke. The Yongjia goose, marinated in a secret white brine, is so smooth it requires no effort to chew, leaving a gentle aroma lingering in your throat after swallowing. · Even the simplest scallion oil noodles hold hidden secrets—the Japanese Inaniwa noodles are smooth and chewy, and the scallion oil, simmered with scallions at the perfect temperature, gives each noodle a shimmering amber hue. 🌿 The sincerity of private dishes is hidden in these corners · The fish cakes are hand-pounded for a springy, boneless texture; the fish ball soup's firmness belies its genuine "beating"; even the stir-fried yellow leaf vegetables are specifically labeled as originating from the Yongjia core production area, their leaves crisp and sweet, as if freshly picked. The dessert, featuring homemade double-skin yogurt with tangerine peel and red bean paste, is a true testament to its thoughtfulness. The yogurt, fermented with three strains of bacteria, is as thick as satin, while a spoonful of the red bean paste, laced with the aroma of tangerine peel, offers a restrained sweetness yet a lingering aftertaste. As I left the restaurant, glancing back at the warm yellow lanterns, I suddenly felt that this meal epitomized Wenzhou: unassuming yet meticulously crafted. The price of 368 yuan per person might not be cheap, but when the fish skin crumbles between your teeth and the aroma of scallion oil permeates your tongue, you'll understand the true meaning of "slow work, fine craftsmanship." #LocalDeliciousFood #MyLateNightFood #LocalSpecialSnacks

I really like Weirong, and it's here again! The appetizers include the exquisite six-flavor dish, and the river crab sashimi is my favorite among the cold dishes~ The hot dishes include Taishi Honggan fish head boiled with fish maw and rice, steamed yellow croaker with tangerine peel and black olives, baked pine crab with chicken oil and Huadiao, frozen pickled river white shrimp, snowflake beef with green pepper juice, baked eel with old pepper and ginger, and old Hong Kong net oil rolls. The vegetables are Dongtou Huashui seaweed fried amaranth The steamed yellow croaker with tangerine peel and black olives is really tender and juicy. I couldn't stop eating it after one bite. When the pine crab is steamed with chicken oil and Huadiao, there is a layer of stewed egg underneath, which is great. The frozen pickled river white shrimp is the 5 catties of shrimp caught every day in Jiangxin Island, Wenzhou, marinated with whiskey and frozen. It is not only delicious, but also has a very special taste! The eel is fried in a pot and wrapped in pancakes, with a wok aroma, it's awesome! Dessert: Osmanthus honey, tangerine peel, chestnut dew and mochi, which is also very special. Finally, they also gave us Sunshine Rose and Hami melon. Anyway, I can eat it every time and it’s so happy~

Wenzhou is a city more famous for its business than its food. You can see Wenzhou businessmen all over the world, but Wenzhou's food rarely goes abroad, and few people use a dish to represent Wenzhou. Do you know what Wenzhou people eat in Wenzhou? Ou cuisine, the private dishes of Wenzhou people are Ou cuisine. Because it is close to the sea, seafood is indispensable and the seasonal freshness is eaten. Wenzhou people love seafood and understand seafood. When you come to Wenzhou, a friend invites you to a meal of Wenzhou seafood (private dishes) is the highest courtesy! Wei Rong Address: 203, 2nd Floor, Building 3, Nantang Street (next to Impression Nantang) Parking: There is an underground parking lot downstairs Environment: The main door is on the second floor, which is the best choice for private dishes in the city center to avoid noise. The retro house is decorated with many vintage furniture and decorations, and each piece is expensive. There are semi-open private rooms and independent private rooms, which are very private. Service: Public catering is mainly based on ordering dishes, and the more popular form of banquets in Wenzhou is to arrange the most suitable dishes according to the chef's understanding of the ingredients. In Japanese cuisine, it is called Omakase, and Wenzhou people simply call it a dish. "River Crab Raw" Wenzhou is close to the sea, and people especially like to eat crabs. And swimming crabs are the most common seafood for Wenzhou people. In order to eat swimming crabs all year round, Wenzhou people have come up with raw pickled crabs. River Crab Raw is what Wenzhou people say. Crabs are raw crabs, but after several days of raw pickling and the unique recipe of Wenzhou people, it is made into River Crab Raw. It tastes sour and sweet with the fresh and spicy taste of pepper, and the meat tastes more like jelly made of sodium glutamate. "Garlic Clams" March to May is the most plump season for clams. Razor clams are also an indispensable small seafood on the table of Wenzhou people. After the special pickling of garlic cloves, the original spicy taste is removed, and the taste is crisper! The clams are very clean, and every bite is fresh and juicy. [Fudao Garlic Jelly] A creative Ou dish. The clever design of the vessel, a box with the word "Fu" symbolizes a beautiful meaning. Garlic jelly is a Japanese method, made of kelp + bonito flakes. Add caviar as seasoning. It tastes extremely delicious. "Nanxi Original Local Chicken" Wenzhou people have his own obsession with local chicken soup. The free-range chicken selected from Nanxi River in Wenzhou is stewed at the right temperature. The chicken soup is shiny, clear and not greasy. After eating the cold dishes, have a bowl of chicken soup, and then enter the main course, which also expresses the table manners of Wenzhou people~ "Three-head soft-boiled dried abalone" The boss is a famous "abalone prince". He is good at making and cooking dried abalone. Abalone is divided into sizes according to the "head", and the number of abalones in a pound is generally called a few heads of abalone. Today we are eating Ah Jian's three-headed soft-hearted abalone, which is made on site and is pleasing to the eye. What is soft-hearted? During the storage process, dried abalone will gradually dissolve and form a soft heart. After Ah Jian's dried abalone is cooked, every cut is elastic and a little sticky. Ah Jian's dried abalone uses "J" as its logo, which can be seen in many high-end restaurants and private kitchens~ [Three shrimps fried with bean sprouts] May is the best season to eat three shrimps. The so-called three shrimps are "shrimp brain, shrimp roe, and shrimp meat" as toppings, fried with crisp and sweet bean sprouts. It is the best gift from nature at this time of year! Seasonal dishes are the most rare~ [Fish maw and grouper tail] Needless to say, the fish maw you eat at Wei Rong must be authentic~ because there is a whole wall of fish maw and dried abalone in the store. Natural fish maw is also the second main dish. The soft and glutinous texture of fish maw, plus the rich gelatin in the grouper tail, can create the most natural "sticky" taste without any additives. The sauce is rich, but it does not cover the freshness of the ingredients. [Almond tofu with rice cake] is also an innovative Ou dish. Almond tofu is a cold drink for Wenzhou people in summer. Use a piece of fried rice cake. The two seem to have nothing to do with each other, but there is a hidden secret. The glutinous rice fragrance of rice cake and the coconut milk fragrance of almond tofu are natural. One hot and one cold, like yin and yang complement each other, and complement each other. [Black Truffle Scallop Rice] is also a popular method nowadays. Use fried fragrant rice and place it in fried rice. The taste is more crispy and suitable for all ages. With the unique taste of black truffles and the salty and fresh taste of scallops, I, who don't like staple food, finished it~ In general, this is a private restaurant specializing in high-end banquets. Because of good ingredients, the price will naturally not be very low. But for those who really want to eat top-quality ingredients and cutting-edge cuisine, it is worth a try. For those who focus on finding good taste, coming here is worth it.

This time I came to Wenzhou to attend the exhibition and took the opportunity to go there for a quick meal [naughty][naughty][naughty] The weather was not good in Wenzhou these few days, and the drizzle kept falling. But as a foodie, I still went there in the rain [silly smile][silly smile][silly smile] The restaurant is on the second floor, and there is a small river outside the window. The misty rain adds a touch of poetry and painting [come on][come on][come on] The restaurant only allows set meals, which is a bit regrettable. The good thing is that the store owner saw that we came from afar and tried his best to meet some of our needs. As soon as the cold dishes came up, I could feel that the standard of this restaurant was not ordinary. The dishes are very exquisite and the taste is very good.