WuDai Kao Zhuan (Tianjin Yangguang 100 International New City Store)
Barbecue · ⭐ 3.5
3rd Floor, China Post Savings Bank, West Garden of Sunshine 100, Intersection of the Extension of Hongqi South Road and Outer Ring 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 3rd Floor, China Post Savings Bank, West Garden of Sunshine 100, Intersection of the Extension of Hongqi South Road and Outer Ring Road. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cold Noodles, Beef Skewers, Beef Skewers.
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: Barbecue
- Rating: 3.5
- Address: 3rd Floor, China Post Savings Bank, West Garden of Sunshine 100, Intersection of the Extension of Hongqi South Road and Outer Ring Road
- Popular dishes: Cold Noodles, Beef Skewers, Beef Skewers, Lamb Skewers
China trip · China travel
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Dishes
Cold NoodlesCold noodles made primarily with noodles, vegetables, and meat. After cooking and rinsing with cold water, seasonings are added and mixed well. The noodles are smooth and silky, paired with fresh vegetables and savory meat for a rich and satisfying taste.
Beef SkewersBeef skewers are made by cutting selected beef into chunks and threading them onto bamboo skewers. After marinating, they are slowly grilled over charcoal until the outside is charred and the inside remains tender and juicy. The meat is delicious on its own but even better when paired with a special sauce.
Beef SkewersBeef skewers made with fresh beef cut into chunks, threaded onto bamboo sticks, marinated, then grilled or pan-fried. Often served with onions and green peppers for enhanced flavor.
Lamb SkewersLamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.