The wood-rich room attracts hordes of local office workers at mealtimes. Taizhou-style seafood noodle soup features an umami-loaded broth with pork bones and chicken simmered in spring water for five hours. Try the net-caught seafood quintet option: hairy crab, yellow croaker, squid, shrimp and clams. The menu also offers rice cake served in broth or stir-fried: we recommend the latter with ‘three delicacies’ – pork, veg and seafood.