Chuanhe Shun Spicy Hot Pot (Renyi Isetan Branch)
Sichuan cuisine · ⭐ 3.9
Unit 28, Basement 2, Building A, Renheng Isetan, Dongma Road
Dragon Mate tips
If you are traveling in China to visit Tianjin, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Unit 28, Basement 2, Building A, Renheng Isetan, Dongma Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sichuan Giant Wood Ear, 四川红味鱿鱼, 四川鱼肠面.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Tianjin
- Category: Sichuan cuisine
- Rating: 3.9
- Address: Unit 28, Basement 2, Building A, Renheng Isetan, Dongma Road
- Popular dishes: Sichuan Giant Wood Ear, 四川红味鱿鱼, 四川鱼肠面, Sichuan-style腊肠, 美式烤鸭胸
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Dishes
Sichuan Giant Wood EarSichuan dried black fungus is a dish made primarily from dried mushrooms, stir-fried with chili, garlic, and ginger after soaking. First, the mushrooms are soaked and cleaned, then stir-fried with seasonings to absorb flavor.
四川红味鱿鱼四川红味鱿鱼以鲜鱿鱼为主料，配以豆瓣酱、辣椒、花椒等调料炒制而成。鱿鱼经过处理后切花刀，快速焯水或滑油，再与调好的红味酱汁一同翻炒，使鱿鱼入味且保持嫩滑口感。
四川鱼肠面四川鱼肠面以新鲜鱼肠为主料，搭配面条、葱姜蒜、辣椒和豆瓣酱等调料制成。鱼肠清洗后焯水处理，与炒香的辅料一同煮制，最后与煮熟的面条拌匀或浇汁食用。
Sichuan-style腊肠Sichuan-style sausage is made by marinating pork with salt, Sichuan peppercorns, liquor, and spices, then stuffed into casings and air-dried or smoked. It features distinctive flavors from Sichuan chili powder and花椒.
美式烤鸭胸美式烤鸭胸以鸭胸肉为主料，经过腌制后放入烤箱烘烤至外皮酥脆、内部多汁。通常会使用香料和调味料如迷迭香、百里香、黑胡椒、盐等进行腌制，烤制过程中保持温度与时间控制以确保口感。
Garlic SausageGarlic sausage is a dish made primarily with pork intestines, filled with a stuffing composed of minced garlic, salt, soy sauce, and five-spice powder, then cooked by boiling or steaming. To prepare it, the pork intestines are thoroughly cleaned, stuffed with seasoned meat or vegetarian filling, and then cooked.