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A little preparation. A much better adventure.Independent travel advice · Made for China
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A taste of Chengdu

Xin Rong Ji (Jiaozi Avenue)

新荣记

A Taizhou seafood house from the coastal Zhejiang group of the same name, occupying the fifth floor of a financial-district tower with views over the Twin Towers. The MICHELIN Guide describes it as sourcing premium ingredients from Taizhou alongside seasonal buys such as live seafood from Dalian and lamb from Hulunbuir, cooked plainly to let the raw material speak. It is not Sichuanese and it is not spicy, which makes it the single most useful booking in Chengdu for a visitor whose palate has been flattened by three days of chilli.

¥400-1000 per person≈ US$60Michelin 3 stars 2027Wuhou, 5F Chinese Financial Center, 33 Jiaozi Avenue (金融城/交子大道 financial district, a taxi ride south of the centre)
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Why come here

A place worth making time for

MICHELIN three stars, MICHELIN Guide Chengdu 2027 - promoted from two stars and the first three-star restaurant in Chengdu's history

The house favourites

What to order

Point at the Chinese. Staff will understand it even where the menu has no English at all.

  • Raw crab marinated in amber yellow wine (黄酒呛蟹)
  • Taizhou-style steamed fish of the day (台州家烧时鲜鱼)
  • Braised Hulunbuir lamb (呼伦贝尔羊肉)

What it actually tastes like

The opposite problem to the rest of this list: almost no chilli and no Sichuan pepper at all. What may surprise instead is the raw wine-marinated crab, eaten cold and soft, and whole fish served with heads, tails and small bones intact.

Allergens in this kitchen

shellfishfishsoygluten/wheatsesameegg

This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.