Wild Yeast

• "Tai-French" Culinary Fusion Redefining Taizhou Cuisine
  Wild Yeast uniquely blends traditional Taizhou ingredients with French culinary techniques, creating a style the chef calls "Tai-French." This approach moves beyond simple fusion by deeply understanding and innovating with local seafood, allowing the natural flavors to shine without merely copying French dishes.

• Signature Dish Combining Classical Chinese and Western Techniques
  The chef’s signature duck soup with taro and ginger juice exemplifies the melding of classical Chinese culinary arts with Western methods, highlighting an unconventional approach to traditional flavors.

• Open Kitchen with Views and Emphasis on Fresh Taizhou Seafood
  The restaurant features a softly lit dining room where every table has a view of the open kitchen, emphasizing transparency and connection to the cooking process. The menu focuses on high-quality seafood shipped fresh from Taizhou, such as home-style braised yellow croaker in fish stock bursting with umami.

The most honored or signature ingredients at the Michelin-starred restaurant Wild Yeast in Hangzhou are:

• Yellow croaker: Used in the home-style braised yellow croaker in fish stock, this ingredient is prized for its rich umami flavor and represents the restaurant's focus on high-quality Taizhou seafood.

• Duck: Featured in the chef’s signature duck soup with taro and ginger juice, combining classical Chinese culinary arts with Western techniques, highlighting a fusion approach.

• Taro and ginger juice: Key components in the signature duck soup, adding earthiness and a spicy aromatic dimension that balances the richness of the duck.

• Bay lobster: Paired with a ginger-infused jus, showcasing the use of local seafood with a refined, aromatic sauce.

• Curry sa cha sauce and crab: Used in the fried crab dish served over pan-fried rice cake, reflecting seasonal flavors and the restaurant’s creative use of sauces to enhance seafood.

These ingredients emphasize Wild Yeast’s dedication to showcasing the natural flavors of premium seafood from Taizhou, combined with innovative culinary techniques blending Chinese and Western influences.