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Jinghuang Twelve Dishes Tianjin Cuisine (Pu Huang Yu Branch)

其他美食 · ⭐ 3.8

East side of Building 1, No. 9 Courtyard, Pufang Road — Jinghuang Twelve Dao Tianjin Cuisine

Dishes

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  Eight Treasures Tofu

  Eight Treasures Tofu is a dish made with soft tofu and premium ingredients like mushrooms, shrimp, ham, chicken, bamboo shoots, sea cucumber, abalone, and egg. Tofu is blanched and stir-fried or stewed with other ingredients to absorb their essence, creating a rich flavor.
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  Large Shrimp

  Fresh shrimp is the main ingredient in this dish, quickly stir-fried or blanched after marinating to retain its tender texture. It can be paired with scallions, ginger, garlic, green pepper, and carrot, then seasoned and stir-fried evenly.
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  Stir-Fried Squid Rings

  Dry-fried squid tentacles is a Chinese dish featuring squid tentacles as the main ingredient, blanched, dried, then quickly stir-fried in hot oil until slightly charred. Seasoned with葱姜蒜 and chili, it absorbs flavors thoroughly.
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  Tianjin-style Stir-fried Mixed Vegetables

  Tianjin-style stir-fried mixed vegetables is a traditional home dish featuring bean sprouts, leeks, vermicelli, and eggs. After preparing the ingredients, stir-fry eggs first, set aside, then add bean sprouts, leeks, and vermicelli in order, mix with eggs, season, and serve.
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  Dumpling Noodles

  Dumpling skin is a dish primarily made from gluten, sliced or torn into strips, boiled in water, then stir-fried with seasonings and side ingredients. Common搭配 include green pepper, carrot, wood ear mushroom, and seasonings like soy sauce, salt, sugar, and garlic.
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  Braised Catfish in Brown Sauce

  Braised Tama fish is a dish featuring Tama fish as the main ingredient. The fish is cleaned, marinated with wine and ginger, then pan-fried until golden. It's simmered with soy sauce, sugar, scallions, ginger, garlic, and water until flavorful, then reduced to a glaze.
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  Braised Pork Knuckle Tendons

  Braised spine tendons is a dish made from spinal cords of pigs, cows, and sheep, blanched and then stewed with scallions, ginger, garlic, soy sauce, sugar, and cooking wine. The finished dish has a bright red color, soft meat, and tender bones and tendons.
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  Classic Braised Beef Knuckle

  Old-style braised beef knuckle with bone, blanched to remove odor, then stewed with scallions, ginger, star anise, cinnamon, soy sauce, sugar, and cooking wine until tender and the sauce thickens.
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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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  Minced Pork with Yellow Soybeans and Pickled Mustard Greens

  Meat and soybean dish with pickled mustard greens, a home-style dish made by soaking and boiling soybeans, washing and chopping the pickled mustard greens, stir-frying minced pork, adding the greens and soybeans, then seasoning and simmering.
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  Mustard Shrimp Balls

  Mustard shrimp balls made with fresh large shrimp, deveined and marinated, then lightly coated in starch and deep-fried until golden and crispy. A sauce of mustard, soy sauce, sugar, and vinegar is mixed and tossed with the fried shrimp for a flavorful coating.
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  Pan-fried Pork Tenderloin

  Guotah Lijie is a Chinese dish made from pork tenderloin. The meat is sliced, coated with egg and starch, then pan-fried in hot oil until golden brown on both sides, followed by simmering in a seasoned sauce. It's crispy outside and tender inside, with a golden color.

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