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Tian Yuan Grand Hotel (Donglin Road Branch)

Home-style Chinese cuisine · ⭐ 3.6

No. 51, Yima Road (350-meter walk from Exit C of Jiayu Metro Station)

Dishes

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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Pasture Pork Shank

  Pasture pork shank is a dish made primarily with pork shank, cooked by stewing or braising. The meat is tender, rich in flavor, and not greasy.
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  Pasture Pork Knuckle

  Pasture Pork Knuckle is a traditional Chinese dish made primarily with pork knuckles, which are stewed or braised. It is characterized by tender meat that is rich in flavor and not greasy.
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  Golden Soup Beef

  Golden broth beef rolls are made with beef slices as the main ingredient, paired with a golden-colored broth typically prepared using tomatoes, carrots, and onions. The beef rolls are cooked in the broth and served, offering a tender texture and rich, flavorful sauce.
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  Spicy Sour Fish in Golden Soup

  Golden sour cabbage fish features tender fish meat and tangy pickled mustard greens, served in a rich golden broth. The fish is sliced thinly, the pickled mustard greens chopped, and both are simmered with spices and seasonings until the broth becomes deeply flavorful and the fish is perfectly cooked, showcasing an enticing golden hue.
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  Grilled Sea Bass on Iron Plate

  Sizzling sea bass is made with fresh sea bass that is marinated and then pan-fried on a hot iron plate. Once the fish is fully cooked, it is stir-fried with scallions, ginger, garlic, soy sauce, and cooking wine to enhance its flavor. The high heat of the iron plate creates a slightly charred surface that locks in the juices, resulting in tender and flavorful fish.

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