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Home Taste Mama's Cooking (Dujuan Road Branch)

天津菜 · ⭐ 4.6

Ningqiao Li Commercial Units, Dujuan Road

Dishes

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  Mother's Old-Style Braised Carp

  Fresh carp is braised with ginger, scallions, garlic, soy sauce, and sugar to create a rich, savory dish that captures the essence of home cooking.
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  Signature Chicken Feet

  Our signature chicken feet are made from fresh chicken claws, carefully processed and marinated with a specially crafted seasoning. During cooking, they are slowly stewed to fully absorb the flavorful broth, resulting in tender, juicy, and succulent meat with饱满 skin and an aromatic fragrance.
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  Squirrel Fish

  Squirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
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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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  Sea Cucumber Rice Toss

  Sea cucumber rice is a delicious seafood dish made primarily with fresh sea cucumbers and high-quality rice. The preparation involves cutting the sea cucumbers into segments, stir-frying them with seasonings, then mixing them with cooked rice and thoroughly blending to allow the savory juices of the sea cucumbers to infuse into the rice, creating a unique oceanic flavor.
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  海鲜八珍豆腐

  海鲜八珍豆腐是一道以嫩豆腐为主料，搭配多种海鲜食材如虾仁、鱿鱼、蟹棒、贝类等制成的菜肴。豆腐切块后焯水，与海鲜一同炒制，加入高汤或清水炖煮，最后勾芡收汁，使味道融合。
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  Braised Eggplant

  Stir-fried eggplant is a home-style dish primarily made with eggplant. After cutting the eggplant into pieces or slices, it is stir-fried in oil until slightly golden, then seasoned with ingredients such as garlic, soy sauce, and sugar, and slowly simmered until the eggplant is fully flavored and tender.
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  Smoked Spare Ribs

  Smoked ribs is a dish made primarily from pork ribs, marinated with seasonings and then smoked to impart a unique smoky aroma. Wood chips or tea leaves are commonly used as smoking agents.
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  Stoneware筋头巴脑

  Stoneware筋头巴脑 is a dish made primarily with beef tendons and offal, paired with potatoes and carrots, slow-cooked in a stoneware pot. The offal is blanched to remove odor, then simmered with seasonings in the pot for rich flavor absorption.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Old Stir-Fried Three

  Lao Bao San is a Chinese stir-fry dish featuring pig liver, kidneys, and stomach. Sliced ingredients are marinated with wine and starch, then quickly stir-fried with garlic and ginger, finished with soy sauce and salt.
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  Six Delicacies with Old Vinegar

  Old vinegar six dishes is a cold dish made with various ingredients, including cucumber, carrot, tofu skin, seaweed, wood ear mushroom, and bean sprouts. All ingredients are sliced, blanched or soaked, then drained and mixed with old vinegar, soy sauce, sugar, garlic, and sesame oil.
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  Super Shrimp Dumplings

  Super shrimp dumplings are a Chinese snack made with fresh shrimp and shrimp, wrapped in dough and pan-fried. The outer layer is crispy, and the filling is tender and juicy, offering a rich flavor.
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  Braised Pork Bones

  Stewed bone is a traditional dish primarily made with pork bones. The preparation involves simmering the pork bones and marinating them in a specially crafted sauce, allowing the flavorful broth to deeply penetrate the marrow, resulting in a rich, savory taste.

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