A high-end restaurant needs more than just good ingredients.

Six Seats is a high-end Taizhou cuisine restaurant. A pleasant surprise to start the year. The ten-year-old tangerine peel basil pig's trotter is a perfect combination of fermented bean curd sauce and tangerine peel. The pig's trotter is stewed to perfection, and the subtle tangerine peel and basil leaves balance the sticky texture of the gelatin. Wonderful! The fruit and vegetable juice sweet shrimp uses sweetness to highlight the sweet freshness, and the different layers of sweetness collide to create a new taste experience. The noble shrimp is as thick as my arm and is comparable to what I had in Guangzhou. Although both are salt and pepper, the batter is tempura flour, which makes it more delicate. The noble shrimp chosen is not the one with a soft center and yellow roe, as it would be a waste. The most amazing dish is the ginger oil tea fish maw. Ginger oil tea is unique to Guangxi, where tea leaves, peanuts, and ginger (some places add other ingredients) are heated and pounded in a pot for a long time until the ginger juice, tea oil, and peanut oil are mixed together to form a unique flavor. In addition to ginger oil tea, there is a base soup made with six ingredients. My favorite is the wild fish maw. When blanched, it is a clear soup, but when served in a stone pot, it is a base soup with ginger oil tea. The service details are perfect. One bite in winter, and you feel like yourself again. The biggest surprise to start the year. The soy sauce stir-fried green crab uses an 8-tael super large crab. The oil temperature is just right, and the stir-frying is skillful. The soy sauce coats the shell, and the juice is just right, with all the flavor going into the crab. Good ingredients in the hands of a skilled chef are not wasted. The home-cooked yellow croaker has soft and sticky rice cakes that don't stick to the teeth. The most remarkable thing is that the steaming time is just right, the fish is not scattered, the eyes are bulging, and the home-cooked sauce is balanced. Among all the yellow croakers I've had recently, this one stands out. The pomfret rice at the end is simply perfect! The control of ingredients, solid traditional cooking techniques, service details, and new inspiration make Six Seats' dishes absolutely amazing!