Huizhou Lou Huangshan Stinky Mandarin Fish, Fexi Old Chicken Soup, Wuyuan Board Duck (Shuanggang Store)
地方菜 · ⭐ 4.8
No. 12, Shuanggang High-Tech Industrial Park, Shuanggang Town (adjacent to Hongkan Linkshire Premium Residential Community)
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 No. 12, Shuanggang High-Tech Industrial Park, Shuanggang Town (adjacent to Hongkan Linkshire Premium Residential Community). It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Loofah and Edamame Stir-Fry, Bok Choy and Tofu, Huizhou Braised Pork.
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: 地方菜
- Rating: 4.8
- Address: No. 12, Shuanggang High-Tech Industrial Park, Shuanggang Town (adjacent to Hongkan Linkshire Premium Residential Community)
- Popular dishes: Loofah and Edamame Stir-Fry, Bok Choy and Tofu, Huizhou Braised Pork, Wuwei Board Duck, Water Celery Stir-fried with Salted Pork
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Dishes
Loofah and Edamame Stir-FryLoofah and edamame stir-fry: Cut loofah into segments, blanch edamame. Stir-fry garlic in hot oil, add loofah until soft, then add edamame. Season and cook until flavors blend.
Bok Choy and TofuA simple and healthy dish made with fresh bok choy and soft tofu, gently cooked in broth for a light and savory flavor.
Huizhou Braised PorkA classic Huizhou dish featuring slow-cooked pork belly with a rich, savory flavor and glossy finish.
Wuwei Board DuckWuwei board duck is made from Chaohu muscovy ducks, first marinated and then smoked. The meat is tender with just the right amount of fat. During preparation, a variety of spices are used for marinating, followed by smoking in a specially designed oven, giving the duck a unique aroma and flavor.
Water Celery Stir-fried with Salted PorkWater celery is stir-fried with salted pork, resulting in a fresh and savory dish popular in Jiangnan cuisine.
Fried Pork Crumbs with Mustard GreensOil渣 Chicken Greens is a dish primarily made with chicken greens and fried pork cracklings. The preparation is simple: first wash the chicken greens and chop the cracklings; then heat a wok with oil, stir-fry the cracklings until fragrant and crispy, followed by quickly stir-frying in the chicken greens; finally, add an appropriate amount of salt and monosodium glutamate for seasoning, stir well, and serve.
Braised Country ChickenBraised free-range rooster is a Chinese dish featuring free-range chicken as the main ingredient. The chicken is cut into pieces, blanched to remove odor, then stir-fried with葱,姜,蒜, star anise and other spices. Soy sauce, cooking wine, sugar and water are added for slow stewing until the meat is tender and flavorful.
Taro and Stinky Tofu Stir-fryA dish featuring tender taro and savory stinky tofu stir-fried together, offering a unique blend of textures and flavors.
Leek and Broad Bean RiceLeek and broad bean rice is a home-style dish using fresh leeks and broad bean rice. Cut leeks into segments, blanch broad beans, then stir-fry with garlic in hot oil, add broad beans, quickly stir in leeks, season, and serve.
Stinky Mandarin Fish from HuangshanA signature Huai cuisine dish made by fermenting mandarin fish, resulting in a unique aroma and tender texture, typically steamed or braised with garlic and chili.
Huángshān Stinky Mandarin FishHuangshan stinky mandarin fish is made primarily from mandarin fish, which acquires a unique fermented aroma due to its special curing process. The fish is first cured for several days until it develops its distinctive flavor, then braised with seasonings such as chili peppers, ginger, and garlic.