Zefengxuan Huangfen Chicken Rice Restaurant
小吃快餐 · ⭐ 3.8
Taihu Shuguang Market, Jianshan Subdistrict
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 Taihu Shuguang Market, Jianshan Subdistrict. 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: Wide Rice Noodles, Cantonese Sausage, Dried Eggplant Slices.
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: 3.8
- Address: Taihu Shuguang Market, Jianshan Subdistrict
- Popular dishes: Wide Rice Noodles, Cantonese Sausage, Dried Eggplant Slices, Fish Balls
China trip · China travel
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Dishes
Wide Rice NoodlesWide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
Cantonese SausageCantonese sausage, made primarily from pork and seasoned with sugar, salt, and wine. It is prepared by marinating, stuffing into casings, and sun-drying. The sausage has a bright color, firm texture, and a unique sweet and wine aroma, making it a traditional delicacy from Guangdong province.
Dried Eggplant SlicesDried eggplant slices are made by slicing eggplants and air-drying them until partially dry, then frying or baking for a crispy texture, often seasoned with chili powder or garlic.
Fish BallsFish balls are spherical foods made primarily from fish meat, processed through fine cutting, stirring, and shaping techniques. To prepare them, fresh fish meat is selected, deboned, cut into small pieces, then mashed with the back of a knife to form fish paste. Appropriate amounts of starch, egg white, salt, and other seasonings are added and mixed evenly. Finally, the mixture is shaped by hand or tools into small balls and boiled in hot water until cooked through.