Yao Ji Wang (Tanggu Binwan Vanke City Branch)
小吃快餐 · ⭐ 3.7
Shop No. 31, Ground Floor, Building 2, Xinhuyuan Commercial Plaza, south of Heshang Road and east of Zhongsan Road, Hujia Yuan Subdistrict
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 Shop No. 31, Ground Floor, Building 2, Xinhuyuan Commercial Plaza, south of Heshang Road and east of Zhongsan Road, Hujia Yuan Subdistrict. 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: Spiced Boiled Soybeans, Salt-Baked Chicken Hearts, Roast Chicken in Earthen Oven.
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: Shop No. 31, Ground Floor, Building 2, Xinhuyuan Commercial Plaza, south of Heshang Road and east of Zhongsan Road, Hujia Yuan Subdistrict
- Popular dishes: Spiced Boiled Soybeans, Salt-Baked Chicken Hearts, Roast Chicken in Earthen Oven
China trip · China travel
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Dishes
Spiced Boiled SoybeansSpiced soybeans are made by blanching fresh soybeans and slowly simmering them with various spices and seasonings. Key ingredients include star anise, cinnamon, Sichuan pepper, ginger, and green onions, which infuse the beans with rich flavor through soaking and stewing.
Salt-Baked Chicken HeartsSalt-baked chicken hearts is a dish made primarily with chicken hearts, which are marinated and then cooked in a pot with salt. After cleaning, the chicken hearts are marinated with salt, cooking wine, and ginger slices to absorb flavor, then wrapped or layered with coarse salt for baking, keeping the meat tender while absorbing the savory salt aroma.
Roast Chicken in Earthen OvenRoast chicken is a traditional dish made with a whole chicken as the main ingredient, marinated with a secret seasoning, wrapped in lotus leaves or aluminum foil, and then buried in hot charcoal or sand to slow-cook. The high heat cooks the chicken thoroughly while locking in its juices, resulting in a tender and flavorful texture.