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Jidu Banquet

天津菜 · ⭐ 4.7

3rd Floor, Building D, Financial Street, Intersection of Nankai Third Road and Changjiang Road (50 meters south of China Merchants Bank)

Dishes

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  Health-Preserving Stir-Fry

  Health养生小炒 is a healthy dish primarily made with fresh vegetables, including broccoli, carrots, wood ear mushrooms, and bean sprouts. The preparation is simple: first wash and slice the ingredients, then heat a pan with oil and stir-fry the vegetables until cooked through. Finally, season with a little salt and chicken essence.
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  Braised Donkey Meat with Skin in Pot

  A dish of donkey meat with skin, slow-cooked in a clay pot until tender and flavorful.
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  Pork Rib and Chicken Stew with Steamed Buns

  Pork ribs and chicken are slowly stewed together with steamed buns, creating a rich, savory dish where the buns absorb the flavorful broth.
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  Pine Mushroom Chicken Soup

  Pine mushroom chicken soup is made with pine mushrooms and chicken, cooked over a wood fire. The broth is clear and delicious, with a unique mountain flavor.
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  Sangzi Mixed Bean Sheets

  A refreshing dish made by mixing bean sheets with vegetables like cucumber and carrot, dressed in a savory sauce.
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  Zhangshu Chili Pig's Trotter and Sea Cucumber Stew

  A nourishing dish combining pig's trotters and sea cucumbers, seasoned with Zhangshu chili and slowly stewed to perfection.
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  Crispy Fried Tofu with Sweet and Sour Sauce

  Jiao Liu Ge Zhi is a Chinese dish featuring tofu as the main ingredient. Tofu strips are coated in starch paste, deep-fried until crispy, then tossed in a sweet and sour sauce to coat evenly. Proper heat control ensures a crispy exterior and tender interior.
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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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  荔枝虾丸子

  荔枝虾丸子是一道以新鲜虾仁为主料，加入淀粉、蛋清等搅拌成馅，制成丸子后煮熟或炸熟的菜品。制作时将虾仁剁碎后与调味料混合，捏成小球状，再放入沸水中煮至浮起或油炸至金黄。成品外酥里嫩，口感弹牙，常搭配荔枝果肉或荔枝味酱汁点缀。
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  Mushroom Buddha Jumping the Wall

  A dish featuring various mushrooms simmered in premium broth, with ingredients like abalone, sea cucumber, fish maw, scallops, chicken, and ham, layered in a clay pot and slowly stewed for rich flavor.
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  Jizhou Reservoir Big Carp

  Fresh carp from Jizhou Reservoir, steamed or braised, with tender flesh and rich broth, preserving natural freshness.
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  Jizhou Fried Gaozhi He

  Jizhou Fried Gaozhi He is a traditional snack made mainly from flour, eggs, and meat filling, then deep-fried. It has a crispy outer layer and a delicious inner filling with a rich texture.
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  Jizhou Stewed Liver

  A traditional dish made from pork liver marinated in yellow wine, spices, and fermented brine, resulting in a rich, tender flavor.
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  Jizhou Meat Dumpling

  Jizhou meat dumpling is a traditional snack from Jizhou, Tianjin, made with flour dough and filled with seasoned pork, cabbage, scallions, and ginger. It's pan-fried until golden brown, offering a crispy exterior and savory filling.
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  Crunchy Lotus Root from Matah Lake

  Ma Ta Lake crisp lotus root is a dish featuring fresh, tender lotus roots from Ma Ta Lake. After peeling and slicing, the lotus root is blanched or served cold to retain its crunch. It can be seasoned with garlic, vinegar, soy sauce, chili oil, and a touch of sugar and sesame oil for flavor.
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  Wheat-Scented Iron Rod Yam

  Wheat-scented iron rod yam is a dish made with iron rod yam and seasoned with wheat flour or wheat essence. The yam is steamed, resulting in a crispy outer layer and soft interior with a strong wheat aroma.

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