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Kong Family Smoked Sauce Pub (Tianjin Head Store)

小吃快餐 · ⭐ 4.3

No. 30, Xihucun Street

Dishes

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  Large-Filled Three-Flavor Steamed Dumplings

  Large-Filled Three-Flavor Steamed Dumplings feature a generous filling of pork, shrimp, and chives, steamed to perfection for a delicate, savory taste.
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  Large Beef Dumplings

  Large beef dumplings are made with fresh beef filling wrapped in thin dough and steamed until tender, offering a rich and savory taste.
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  Large Pork Dumplings

  Large pork dumplings are made with fresh pork and seasonings, wrapped in thin dough and steamed until tender. They feature a generous filling and a soft, flavorful texture.
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  Big-Filled Sour Cabbage Steamed Dumplings

  Large-filled sour cabbage steamed dumplings made with fresh fermented cabbage and pork, steamed until tender and flavorful.
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  Oil-soaked Peanuts

  Oil-fried peanuts is a dish made primarily with peanuts, deep-fried in hot oil until crispy, then drained and served. No additional seasonings are typically used to preserve the natural aroma and texture of the peanuts.
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  熏猪脚

  熏猪脚是一道以猪脚为主要食材的菜肴，经过焯水处理后，用香料和调味料腌制，再通过熏制工艺使其入味，表面呈深褐色，肉质软糯。
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  熏猪脸

  熏猪脸是一道以猪脸为主要食材的菜肴，经过腌制后用木屑或茶叶等材料进行烟熏处理，使其带有独特的烟香味。猪脸部位富含胶质，口感软糯，熏制后风味浓郁。
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  Smoked Tofu Skin

  Smoked tofu skin is a traditional delicacy made primarily from tofu skin, processed through a special smoking technique. After selection and cleaning, the tofu skin is marinated with a specially prepared seasoning, then slowly smoked in a smoking oven using fruitwood or tea leaves as fuel until it develops a unique smoky aroma and color.
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  Smoked and Braised Meat

  A traditional Chinese cured meat dish made by marinating and then smoking and braising meats like pork trotters or beef, resulting in a rich, savory flavor.
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  Smoked Chicken Gizzard

  A traditional dish made by smoking chicken gizzards after marinating them in spices, resulting in a savory and smoky flavor.
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  Special Pig-Killing Dish

  Specialty pork dish made with pork as the main ingredient, typically including fatty pork, blood, pickled cabbage, vermicelli, and pork bones. Cook pork first, then stew with pickled cabbage and vermicelli, finally simmering in pork bone broth to blend flavors.

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