It's recommended to have a meal or at least grab a bite before entering the Wuzhen East Scenic Area. The food options inside are quite limited, and the area itself is not as large as the West Scenic Area. In addition, the East Scenic Area is less commercialized and has retained more of its original architecture, which makes it less suitable for running many businesses. There are some simple snacks available, but they might not be appealing to everyone.
We found ourselves in a bit of an awkward situation. By the time we arrived at our guesthouse, it was already noon. After checking in and buying tickets, it was already past 1 PM when we actually entered the East Scenic Area. At first, we weren’t that hungry, but after walking around a bit, hunger kicked in. When we saw Fengyuan Restaurant, we thought about eating there—but it was completely full, packed with customers.
So, we decided to explore the back area to see if there were any other dining options. We wandered around for a while, but eventually came back to Fengyuan Restaurant, because, frankly, there were no other options. It was the only real choice! Most people eating here are individual travelers—tour groups don’t usually appear in this area or at this time. They only show up before or after scheduled performances.
Across the street, there was a place called Tuzhao Lamb that looked interesting, but unfortunately, they had run out.
The stir-fried bok choy was very oily, reminiscent of the oily dishes we used to eat in mainland China. But it was fragrant and salty.
The dried bamboo shoots had a different texture compared to those in Taiwan—more fibrous—and were stewed in pork bone broth.
The noodles were just average. Many people might not like the texture, and the ingredients weren’t particularly tasty either.
The fried rice was very fragrant, with a rich lard aroma and a savory soy sauce flavor.
The pork knuckle looked very dark in color, but that was just the appearance. There was a big bone in the middle, so it wasn't as big as it looked. The meat was tender and the skin had been braised until soft. It was a bit greasy and slightly salty, but not fully infused with flavor. It had a hint of sweetness.
The duck, on the other hand, was quite good—just a bit fatty. The meat was tender and not dry at all, and the seasoning was well done. In hindsight, we should have ordered a full portion instead of just half. We could’ve skipped the pork knuckle for more of the duck.
Overall, there weren’t any standout dishes—nothing memorable, really. It was just about filling our stomachs. It wasn’t the best option, more like the only option.
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