Tianbao Building (Aiguo Road Store)
小吃快餐 · ⭐ 3.7
Rooms 1-2, No. 28, Aiguo Li, Aiguo 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 Rooms 1-2, No. 28, Aiguo Li, Aiguo Road. 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: 京酱肉, Smoked Rabbit Leg, 玫瑰红肠.
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: 3.7
- Address: Rooms 1-2, No. 28, Aiguo Li, Aiguo Road
- Popular dishes: 京酱肉, Smoked Rabbit Leg, 玫瑰红肠, 甜大腊肠, 老粉肠
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.

Dishes
京酱肉京酱肉以猪里脊肉为主料,切丝后用酱油、料酒等调料腌制,再经滑炒至熟。随后将调好的甜面酱与葱白丝一同炒香,最后将肉丝裹上酱汁,搭配豆皮或荷叶饼食用。
Smoked Rabbit LegSmoked rabbit leg is a dish featuring rabbit leg as the main ingredient, marinated with seasonings and smoked to develop a unique flavor. Tea leaves,谷壳 or wood chips are typically used as smoking materials, giving the leg a deep brown color and rich smoky aroma.
玫瑰红肠玫瑰红肠是一种以猪肉为主要食材,加入淀粉、鸡蛋、调味料等制成的灌肠类食品。通过将肉馅灌入肠衣后蒸制或煮制而成,成品呈玫瑰红色,质地细腻,口感柔韧。
甜大腊肠甜大腊肠是一种以猪肉为主要原料,加入糖、盐、酱油等调料腌制后,灌入肠衣中经风干或熏制而成的腊味制品。制作过程中通常会添加适量的淀粉和香料以增加风味和口感。
老粉肠老粉肠是一道以猪大肠为主要食材的菜肴,先将猪大肠清洗干净后灌入由淀粉、肉馅和调味料制成的馅料,再经过煮制或蒸制而成。成品外皮富有弹性,内里馅料鲜香,口感丰富。
蒜味粉肠蒜味粉肠是一道以猪小肠为主要食材,灌入调好味的肉馅后煮熟或蒸熟的菜肴。制作时将蒜末与猪肉、调味料混合制成馅料,灌入清洗干净的小肠中,再通过煮制或蒸制使其定型,最后切片装盘。
Braised Pork ElbowBraised pork knuckle is a traditional dish made primarily from pork knuckles. First, the pork knuckles are cleaned thoroughly and then marinated to allow them to absorb flavor fully. Next, the marinated knuckles are simmered slowly in a rich sauce until the meat becomes tender and the sauce thickens. Finally, the dish is served sliced.