Jixian Pavilion Seafood Restaurant (Head Office, Beichen)
鱼鲜 · ⭐ 4.0
Inside Wanke Huayuan, Xin Yi Bai Avenue, near Wanke Huayuan Road
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 Inside Wanke Huayuan, Xin Yi Bai Avenue, near Wanke Huayuan Road. It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Dry-Braised Butterfly Fish, Papaya Pastry, Matsutake Crab.
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: 鱼鲜
- Rating: 4.0
- Address: Inside Wanke Huayuan, Xin Yi Bai Avenue, near Wanke Huayuan Road
- Popular dishes: Dry-Braised Butterfly Fish, Papaya Pastry, Matsutake Crab, Stewed Large Shrimp, Steamed Sea Bream
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Dishes
Dry-Braised Butterfly FishA Chinese dish featuring fresh butterfly fish pan-fried and simmered in a savory sauce with spices, resulting in a crispy exterior and tender, flavorful meat.
Papaya PastryPapaya puff is made primarily from papaya, sliced or shredded after peeling and seeding, mixed with sugar and glutinous rice flour to form a filling, then wrapped in flaky pastry and baked or fried. The outer crust is crispy while the filling is soft, sticky, and sweet.
Matsutake CrabSnow crab, using fresh snow crab as the main ingredient, prepared by steaming or boiling to make soup. Steaming preserves the original flavor of the crab meat, while boiling allows the rich taste of the crab to fully infuse into the broth.
Stewed Large ShrimpOil-braised large shrimp is made with fresh shrimp as the main ingredient. First, the shrimp are fried in hot oil until the shells become crispy, then seasonings are added and the dish is slowly stewed to allow the shrimp meat to fully absorb the sauce, achieving a rich, tender, and juicy texture.
Steamed Sea BreamSteamed Mandarin Fish is a dish made primarily with Mandarin fish. To prepare it, the cleaned fish is placed in a steamer and seasoned with scallions, ginger, and other spices. It is steamed until the fish is fully cooked, preserving the fresh and tender texture of the fish meat.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Fish-Flavored Chicken FeetA spicy and tangy cold dish made with chicken feet stir-fried in a savory fish-flavored sauce, popular in Sichuan cuisine.
Braised Abalone with Melon Pulp in Oyster SauceA premium dish featuring fresh Dalian abalone braised with melon pulp in rich oyster sauce, offering a delicate balance of umami and sweetness.
Black Pepper Sirloin CubesBlack pepper beef cubes is a dish made with beef tenderloin, marinated and stir-fried with black pepper, onions, and green peppers.