Zhou Heiya (Tianjin Binhai SM City Plaza Branch)
小吃快餐 · ⭐ 3.9
K-A2013-14, No. 168, Huanhe North Road, Airport Economic Zone
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 K-A2013-14, No. 168, Huanhe North Road, Airport Economic Zone. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Chicken Feet, Braised Chicken Wing Tips, Braised Duck Intestines.
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: 小吃快餐
- Rating: 3.9
- Address: K-A2013-14, No. 168, Huanhe North Road, Airport Economic Zone
- Popular dishes: Braised Chicken Feet, Braised Chicken Wing Tips, Braised Duck Intestines, Braised Duck Tongue, Braised Duck Leg
China trip · China travel
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Dishes
Braised Chicken FeetBraised chicken feet is a traditional dish primarily made with chicken feet as the main ingredient. The preparation involves cleaning the chicken feet thoroughly, marinating them in a specially prepared braising sauce, and then slowly cooking them until they are fully flavored and develop an appealing color.
Braised Chicken Wing TipsMarinated chicken wing tips are slowly simmered in a rich braising sauce until fully infused with flavor. The braising sauce is made by simmering a blend of spices and seasonings, giving the chicken wing tips their distinctive aroma and taste.
Braised Duck IntestinesLu鸭肠 is a traditional dish primarily made with duck intestines. The preparation involves cleaning the duck intestines thoroughly, then marinating them in a specially prepared braising sauce before cooking. During the braising process, the duck intestines fully absorb the aroma of the sauce, resulting in a tender texture and rich flavor.
Braised Duck TongueBraised duck tongues is a dish primarily made with duck tongues, which are first blanched and then slowly simmered in a specially prepared braising sauce until fully flavored. The braising sauce typically includes star anise, cassia bark, bay leaves, Sichuan peppercorns, light soy sauce, dark soy sauce, and rock sugar, giving the duck tongues a bright red color and a soft, chewy texture.
Braised Duck LegLu鸭郡把 is a dish made from duck neck, wings, and other duck by-products, marinated and slowly simmered in a special seasoned broth. A blend of spices and seasonings infuses the ingredients with rich flavor.
Vacuum-packed Lotus RootVacuum-packed lotus root is a dish primarily made with fresh lotus root. During preparation, the lotus root is washed and sliced, then vacuum-packed using a special process to preserve its original flavor and freshness. For cooking, it can be paired with simple seasonings and steamed or lightly stir-fried to maintain its crisp texture and nutritional value.
锁鲜卤虎皮凤爪锁鲜卤虎皮凤爪以鸡爪为主要食材，经过焯水、油炸处理使其表皮起皱成虎皮状，再加入香料和调味料进行卤制，使鸡爪充分吸收卤汁风味。
Fresh SquidFresh squid is the main ingredient, carefully processed and marinated with a specially prepared seasoning to ensure its delicious taste. During cooking, it is quickly stir-fried to lock in the natural tenderness of the squid, delivering an authentic seafood flavor.
Locked Fresh Duck Wing RootsFresh duck wing roots marinated in secret sauce and slowly cooked at low temperature to retain tenderness and flavor.