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Yujin Yan People's Seafood Restaurant

天津菜 · ⭐ 3.9

No. 18, Xiuchuan Road

Dishes

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  Braised Lamb Liver

  A Chinese dish made by slow-cooking lamb liver in a seasoned broth with aromatic spices, resulting in a tender and flavorful dish.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
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  Sichuan-Style Pig Kidney

  A Sichuan-style dish featuring pig kidneys stir-fried with spicy chili and Sichuan peppercorns, known for its bold, numbing heat and savory flavor.
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  Handcrafted Shrimp Pancake

  Handcrafted shrimp cakes made with fresh shrimp, eggs, starch, and seasonings, shaped into patties and pan-fried until golden brown. The shrimp remains tender and juicy, with a crispy outer layer.
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  Pan-Seared Beef Strips

  Beef slices are a dish made primarily from beef, prepared by marinating, stewing, and pan-frying. The beef strips are tender and juicy, paired with a rich sauce that gives them an appealing color.
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  Yangzhou Fried Rice

  Yangzhou fried rice is made primarily with rice, stir-fried with ingredients such as eggs, ham, shrimp, and green peas. First, the ingredients are stir-fried to half-cooked, then rice is added and stir-fried together, finally seasoning is added.
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  Candied Yam

  Sweet potato with caramelized sugar strands is a Chinese dessert made by frying sliced yams until crispy outside and tender inside, then coating them in thickened syrup to form sugar threads. Timing and heat control are crucial for achieving the signature pullable texture.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Roast Pigeon

  Roast pigeon is a dish made primarily with pigeon, marinated and then baked in an oven or over charcoal. The pigeon is typically cleaned, gutted, and marinated with seasonings to infuse flavor before roasting, resulting in a crispy skin and tender meat.
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  Braised Flounder

  Braised flounder is a dish featuring flounder as the main ingredient. Clean and score the fish, marinate with wine and ginger to remove odor, then pan-fry until lightly golden. Add soy sauce, sugar, scallions, ginger, and water to braise until flavorful, then reduce sauce.
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  Braised Sea Cucumber with Green Onion

  Scallion-braised sea cucumber is a dish primarily made with rehydrated sea cucumbers and scallions. The sea cucumbers must be soaked beforehand, then cooked together with sliced scallions in a pot, adding ingredients such as chicken stock, soy sauce, and cooking wine. It is slowly stewed over low heat so the sea cucumbers absorb the aroma of scallions and the broth. Finally, it is thickened with a slurry and reduced to a glossy finish.
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  Shrimp and Crab Roe Tofu

  Shrimp and crab roe tofu is a dish made with soft tofu as the main ingredient, combined with fresh shrimp and crab roe. The tofu is cut into cubes and blanched before being set aside. The shrimp are deveined and peeled, while the crab roe is sautéed in oil until fragrant. It is then stir-fried together with the tofu, and finally seasoned with appropriate seasonings to allow the flavors to penetrate.
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  Soy Sauce Pork Knuckle

  Soy sauce pork knuckle is a dish made with pork knuckles marinated in soy sauce and other seasonings, then simmered. The meat is tender with a rich soy sauce flavor.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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  Dumplings

  Dumplings are a traditional Chinese staple food made by wrapping a filling inside a dough made from flour, which is then cooked by boiling, steaming, or pan-frying. Main ingredients include flour, pork, and vegetables such as cabbage or chives, with seasonings added to the filling according to taste. The dough is rolled into a circle, filled, sealed by pinching the edges, and shaped into a half-moon or other forms.

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