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Hongji Taizhou Seafood Night Market

鱼鲜 · ⭐ 4.1

No. 688 Yunshan Road, Building 6, 1st Floor (free parking for diners)

Dishes

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  Sanmen Wheat Cake

  Sanmen Wheat Cake is a traditional snack from Sanmen, Zhejiang, made with wheat and glutinous flour, filled with pork, shrimp, and chives, then pan-fried until golden brown.
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  Stewed Bamboo Skin with Rural Style

  A rustic dish made by stewing dried bamboo skin with pork belly, green peppers, and garlic, resulting in a rich, savory flavor.
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  Cold Flavor Duo Platter

  A cold dish featuring two distinct flavors, typically made with ingredients like marinated beef and cucumber salad, chilled to enhance freshness and taste.
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  Original Flavor Squid

  Fresh squid prepared simply by blanching or steaming to preserve its natural flavor without heavy seasoning.
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  Home-style Braised Pork Belly

  A classic Chinese home-style dish made with pork belly, slow-cooked in soy sauce, sugar, and spices until tender and glossy.
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  Stewed Three Fresh from East China Sea

  Home-style Stewed Three Fresh Seafoods from the East China Sea features fresh shrimp, fish, and shellfish like clams or scallops. Cleaned ingredients are simmered with ginger, scallions, water or broth, then thickened to a rich sauce.
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  Home-style Taizhou Taro Stew

  A traditional Zhejiang dish featuring tender taro stewed with pork belly and mushrooms, offering a rich, savory flavor.
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  Stewed Freshwater Shrimp

  A home-style dish featuring fresh shrimp simmered in a savory sauce with ginger, scallions, and garlic.
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  Sand Garlic Noodles

  Sand garlic bean noodles is a dish made primarily with sand garlic and yellow soybean noodles. After cleaning, the sand garlic is cooked with the noodles to infuse flavor. Seasonings like salt and soy sauce are added to enhance taste.
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  Xiang-Style Stir-Fried Pork

  Xiang-style stir-fried pork with green peppers is a traditional Hunan dish using pork belly and green peppers. Pork slices are stir-fried to release oil, then combined with green peppers, garlic, and ginger, seasoned and cooked to perfection.
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  Steamed Drunk Crab

  Steamed drunken large-head shrimp is made with fresh large-head shrimp, which is blanched and then soaked in a specially prepared drunken marinade. The marinade typically consists of yellow wine, soy sauce, sugar, ginger slices, and scallions, allowing the shrimp meat to absorb the rich aroma of alcohol and savory flavors.
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  Marinated Red Shrimp

  A cold dish made by marinating fresh red shrimp in a blend of soy sauce, garlic, ginger, chili, and lemon juice for a refreshing, savory flavor.
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  White Roe

  White roe is a delicacy in Japanese cuisine, typically made from the gonads of fish such as cod or salmon. It is often served raw as sashimi or lightly cooked, offering a smooth and delicate texture with a natural umami flavor.
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  Braised Water Sprat

  Braised water carp is a Chinese dish featuring water carp as the main ingredient. After cleaning, the fish is pan-fried until lightly golden, then simmered with soy sauce, sugar, cooking wine, and ginger until tender and infused with rich flavor.
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  Scallion and Ginger Stir-fried Sanmen Clams

  Scallion and ginger stir-fried Sanmen clams is a seafood dish made with Sanmen clams, stir-fried quickly with scallions and ginger. The clam meat is tender and smooth, with the fragrance of scallions and ginger blending perfectly for a delicious taste.
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  Scallion and Ginger Stir-fried Green Crab

  A dish featuring fresh green crab stir-fried with scallions and ginger, delivering a savory and aromatic flavor.
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  Stir-fried Clams with Scallions and Ginger

  Scallion and ginger stir-fried clams is a dish featuring fresh clams, stir-fried with scallion segments and ginger slices. After cleaning the clams, they are cooked with sliced scallions and ginger in oil until the clams open, then seasoned and ready to serve.
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  Oyster and Egg Stir-Fry

  Oyster and egg stir-fry is a Chinese dish made with oysters and eggs, quickly stir-fried for a tender and delicious taste.

Reviews

• brash_spearmint
  This Hongqiao Seafood Noodle Shop has been around for over ten years, so clearly they're doing something right. The signature seafood noodles are legit — the broth is super rich and fresh, not that msg-loaded stuff you get at a lot of places. They seriously load up the bowl too — big shrimp, little fish, clams, squid, and a fried egg, all piled on top of the noodles. Everything was cleaned really well, so I felt good eating it. Pro tip: definitely add the pickled cabbage they give you on the side. It brightens up the whole thing and cuts through the richness. Total game changer. The walnut drink was also a highlight — actually had real chunks of walnut in it, got better the more I drank. It gets packed during meal times, especially Sunday lunch, so you might have to wait for a table. But there are plenty of seats and you can sit and rest while waiting for your food. Prices are pretty reasonable — around 30-something kuai for a bowl this loaded is honestly a steal in Beijing. Great spot if you're into authentic flavors and don't mind a little wait. Will definitely be back.