Jin Cai Dian Cang (Tianjin Eye Branch)
天津菜 · ⭐ 4.4
Ground-floor commercial space, No. 22 Tianwei 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 Ground-floor commercial space, No. 22 Tianwei Road. It is a 天津菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Emperor Qianlong's Cabbage, Whole Stir-Fry, Eight Treasures Tofu.
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: 天津菜
- Rating: 4.4
- Address: Ground-floor commercial space, No. 22 Tianwei Road
- Popular dishes: Emperor Qianlong's Cabbage, Whole Stir-Fry, Eight Treasures Tofu, 宫爆鱼粒, 津味油条
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Dishes
Emperor Qianlong's Cabbage乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
Whole Stir-FryA stir-fry dish made with pork tenderloin, liver, and kidneys, sliced and quickly cooked with scallions, ginger, garlic, soy sauce, and cooking wine.
Eight Treasures TofuEight Treasures Tofu is a dish made with soft tofu and premium ingredients like mushrooms, shrimp, ham, chicken, bamboo shoots, sea cucumber, abalone, and egg. Tofu is blanched and stir-fried or stewed with other ingredients to absorb their essence, creating a rich flavor.
宫爆鱼粒宫爆鱼粒是一道以鲜嫩鱼肉为主料，配以花生米、干辣椒和葱姜蒜等辅料制成的菜肴。鱼肉切粒后经过腌制，与炒香的配料一同翻炒，最后淋入调好的酱汁，使味道融合。成品色泽红亮，口感丰富。
津味油条津味油条是天津传统面食，主要食材为面粉、水、碱和盐。将面粉加水揉成面团，静置发酵后擀成薄片，切成条状，放入热油中炸制至金黄酥脆。成品外皮酥脆，内部松软有弹性。
津门嘎巴翅津门嘎巴翅是一道以鸡翅为主要食材的菜肴，经过腌制后油炸至外皮酥脆，再与秘制酱料翻炒均匀。制作过程中通常加入葱姜蒜、辣椒等调料提升风味。
Tomato-Stewed OxtailBeef tail stewed with tomatoes is a dish featuring beef tail and tomatoes as main ingredients. After blanching, the beef tail is cooked with tomato pieces in water or broth until tender, with tomatoes blending into the sauce. Add ginger slices and scallions for aroma and to reduce odor.- 紫蟹银鱼锅紫蟹银鱼锅以新鲜紫蟹和银鱼为主要食材，搭配姜片、葱段等辅料，采用炖煮的方式烹制而成。紫蟹肉质鲜美，银鱼细嫩，二者同煮使汤汁浓郁，口感丰富。
Carp Bouncing in NetZeng Beng Li Fish is a dish made from fresh carp. The fish is cleaned, scored diagonally on both sides, marinated with salt and cooking wine, coated in batter, deep-fried until crispy, then stir-fried with a prepared sweet and sour sauce to coat the fish evenly.
老味酸奶老味酸奶是以牛奶为主要原料，通过乳酸菌发酵制成的饮品。制作过程中，将新鲜牛奶加热后冷却至适宜温度，加入乳酸菌发酵剂，密封静置发酵数小时至一天，使牛奶凝固并产生独特风味。成品呈浓稠状，带有微酸口感。
Old Stir-Fried ThreeLao 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.
耳朵眼炸糕耳朵眼炸糕是一种传统小吃，主要由糯米粉制成外皮，内馅通常为豆沙或芝麻糖。制作时将糯米粉和面后包入馅料，捏成圆球状，放入热油中炸至金黄酥脆。
Sour Stir-fried AlfalfaSour Stir-fried Alfalfa is a dish made primarily with alfalfa (a vegetable), cooked with vinegar and other seasonings. To prepare it, wash and cut the alfalfa into segments, stir-fry until just cooked through, then add vinegar and minced garlic, quickly stir-frying until well combined to achieve a tangy and refreshing flavor.