Yang Ma Er Chongqing Hair-Root Hot Pot (Wudaodao Branch)
Hot pot · ⭐ 4.5
No. 71 Nanjing 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 No. 71 Nanjing 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: Sanniang's Tender Pork Slices, Black Chicken Roll, Crispy Duck Intestines.
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: 4.5
- Address: No. 71 Nanjing Road
- Popular dishes: Sanniang's Tender Pork Slices, Black Chicken Roll, Crispy Duck Intestines, Tender Palm-sized Beef, Fresh Hand-Cut Lamb
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Dishes
Sanniang's Tender Pork SlicesSan Niang's tender meat slices are made with pork tenderloin, marinated in starch and egg white, then stir-fried with green and red peppers.
Black Chicken RollBlack chicken rolls are a dish made primarily from black chicken meat, sliced thinly and rolled into cylindrical shapes. Vegetables such as carrots and green peppers are typically wrapped inside along with the meat, then steamed or stir-fried to achieve a tender texture with rich layers of flavor.
Crispy Duck IntestinesA cold dish made from fresh duck intestines, quickly blanched and chilled to achieve a crisp texture, seasoned with garlic, cilantro, and chili oil.
Tender Palm-sized BeefPalm-sized tender beef is a dish made from beef tenderloin, sliced thin or in small pieces, marinated and quickly stir-fried or blanched to keep it soft. Common ingredients include green peppers and onions, with seasonings like soy sauce, cooking wine, and starch.
Fresh Hand-Cut LambHand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
气泡鸭血气泡鸭血是一道以鸭血为主要食材的菜肴，通过焯水或煮制的方式使其形成细腻的口感，常搭配蔬菜、豆腐或肉类一同烹制。制作过程中可能加入调味料和淀粉使汤汁浓稠，形成类似‘气泡’的视觉效果。
Bubble Tofu NoodlesA dish made with fried tofu strips and vegetables, offering a crispy texture and spicy flavor.
Yangma Egg FryA dish made by frying eggs mixed with Yangma, a local ingredient, resulting in a crispy exterior and tender interior.
Yangma'er Yinyang PotA spicy Sichuan-style hot pot with two broths—spicy and clear—served with beef, tripe, and other ingredients.
Premium Crispy TripePremium crispy beef tripe made from fresh ox tripe, cleaned and blanched, then sliced and stir-fried quickly with葱段、姜片、蒜片 for a crisp, elastic texture.
Garlic CrawfishGarlic shrimp is made with freshwater crayfish as the main ingredient, stir-fried with garlic, spices, and seasonings. First, clean the crayfish thoroughly, then marinate them with garlic, ginger slices, chili peppers, and other seasonings. Finally, quickly stir-fry over high heat to maintain the fresh and tender texture of the shrimp meat.
Spicy CrawfishSpicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.