Yuxiang Jiangnan · City Banquet (Nankai Sanma Lu Branch)
Hunan cuisine · ⭐ 4.5
First Floor, Shuanglu Building, No. 165 Nankai Third Road
Dragon Mate tips
If you are traveling in China to visit Tianjin, this restaurant is worth a stop for great food. This restaurant is located at First Floor, Shuanglu Building, No. 165 Nankai Third Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Eight Treasures Tofu, Kung Pao Chicken, Steamed Pork with Vermicelli Dumplings.
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: Hunan cuisine
- Rating: 4.5
- Address: First Floor, Shuanglu Building, No. 165 Nankai Third Road
- Popular dishes: Eight Treasures Tofu, Kung Pao Chicken, Steamed Pork with Vermicelli Dumplings, 水煮黑鱼, 渝湘酸菜鱼
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Dishes
Eight Treasures TofuEight Treasures Tofu is a dish made with soft tofu and premium ingredients like mushrooms, shrimp, ham, chicken, bamboo shoots, sea cucumber, abalone, and egg. Tofu is blanched and stir-fried or stewed with other ingredients to absorb their essence, creating a rich flavor.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Steamed Pork with Vermicelli DumplingsXiaolong粉蒸肉 is a dish made primarily with pork belly, which is marinated and then coated with rice flour before being steamed in a small steamer basket. The main ingredients include pork belly, glutinous rice flour or steamed meat flour, along with seasonings such as scallions, ginger, soy sauce, and cooking wine. To prepare it, the pork belly is sliced, marinated to absorb flavor, evenly coated with rice flour, and then steamed until the meat becomes tender and the rice aroma is rich.
水煮黑鱼水煮黑鱼是一道以黑鱼为主料的菜肴，将黑鱼切片后与豆芽、白菜等配菜一同放入沸水中焯烫，再加入特制的麻辣调料和辣椒油烹制而成。成品鱼片嫩滑，配菜爽脆，汤汁浓郁。
渝湘酸菜鱼渝湘酸菜鱼以新鲜草鱼为主料，配以酸菜、泡椒、姜片、蒜瓣、豆芽等辅料。鱼肉切片后用淀粉腌制，与酸菜一同炒香后加水煮沸，再放入鱼片煮熟，最后撒上葱花和辣椒油。制作过程中注重酸辣口感的平衡。
笑口茄子笑口茄子是一道以茄子为主要食材的菜肴，将茄子切成两半或斜刀切开，使其在烹饪后呈现开口状。通常先将茄子油炸或蒸熟，再加入调味料如蒜末、酱油、糖、醋等拌匀，使茄子入味。部分做法会加入肉末或青椒等辅料增加风味。
精品挂炉烤鸭精品挂炉烤鸭选用优质北京填鸭，经腌制后挂炉烘烤而成。鸭皮经过特殊处理，烤制过程中均匀受热，使鸭肉鲜嫩多汁，鸭皮酥脆金黄。成品鸭体完整，色泽红亮，香气浓郁。
Pineapple Chicken BallsA Chinese dish made with chicken cubes and fresh pineapple, stir-fried until tender and slightly sweet-sour, often served with vegetables and a glossy sauce.
Spicy Pork with PepperA classic Chinese home-style dish made by stir-frying pork slices with green or red peppers, seasoned to perfection for a spicy and savory flavor.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.