Xinjie Old-Style Sticky Hot Pot
小吃快餐 · ⭐ 3.5
Shop No. 5, east side of ground-floor commercial space, No. 10, Yilong Garden, Dasi Village
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 Shop No. 5, east side of ground-floor commercial space, No. 10, Yilong Garden, Dasi Village. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: 嘎嘎黏糊麻辣烫, Instant Noodles, Enoki Mushroom.
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: 小吃快餐
- Rating: 3.5
- Address: Shop No. 5, east side of ground-floor commercial space, No. 10, Yilong Garden, Dasi Village
- Popular dishes: 嘎嘎黏糊麻辣烫, Instant Noodles, Enoki Mushroom, Duck Blood
China trip · China travel
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Dishes
嘎嘎黏糊麻辣烫嘎嘎黏糊麻辣烫是一道以多种蔬菜、豆制品、肉类和海鲜为主要食材的火锅类菜品，通过将食材放入特制的麻辣汤底中煮熟而成。汤底通常由花椒、辣椒、豆瓣酱、姜蒜等调料熬制，口感浓郁。食用时可根据个人喜好添加粉条、豆腐皮、丸子等辅料。
Instant NoodlesInstant noodles are a type of quick-cooking noodle product primarily made from wheat flour noodles and seasoning packets. The noodles are processed by frying or hot-air drying to allow for long-term storage. To prepare, simply pour hot water over the noodles or cook them for a few minutes until softened, then mix in the seasoning packet and enjoy.
Enoki MushroomEnoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.