Da Chang Tui Mei Wan Yu Tou (Chengshi Mingju Branch)
Hot pot · ⭐ 3.7
No. 1195, Ground-floor Commercial Space, Chengshi Mingju, Fuzhou Road
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 No. 1195, Ground-floor Commercial Space, Chengshi Mingju, Fuzhou Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Basa Fish, Tripe, Fish Head.
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: Hot pot
- Rating: 3.7
- Address: No. 1195, Ground-floor Commercial Space, Chengshi Mingju, Fuzhou Road
- Popular dishes: Basa Fish, Tripe, Fish Head, Fresh Live Bullfrog, Yellow Croaker
China trip · China travel
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Dishes
Basa FishBasa fish is primarily made from tender fish meat, usually steamed with simple seasonings like scallions, ginger, and garlic, or used to make sour cabbage fish soup. Its delicate texture easily absorbs flavors, making it a preferred choice for healthy eating.
TripeTripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
Fish HeadFish head is primarily made from fresh fish heads, typically cleaned and then stewed or pan-fried with ingredients such as ginger slices and scallions. It can be paired with accompaniments like tofu, Chinese cabbage, and mushrooms to create soups or stir-fried dishes.
Fresh Live BullfrogFresh bullfrog is marinated with wine, ginger, and seasonings, then stir-fried quickly with garlic, chili, and oil. The dish features tender, smooth meat.
Yellow CroakerYellow catfish is a dish made primarily from yellow catfish. The fish is cleaned, pan-fried until golden on both sides, then stewed or braised with chili, ginger, garlic, and other seasonings to infuse flavor into the flesh.