Zhang Liang Spicy Hot Pot (Tianjin Hexi QuanYun Village Branch)
小吃快餐 · ⭐ 3.8
Inside Tianjin Quanyun Village, Shuanglin Road
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 Inside Tianjin Quanyun Village, Shuanglin Road. 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: Zhang Liang Spicy Hot Pot, Glass Noodles, Garlic Puree.
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: 3.8
- Address: Inside Tianjin Quanyun Village, Shuanglin Road
- Popular dishes: Zhang Liang Spicy Hot Pot, Glass Noodles, Garlic Puree, Sichuan Pepper Oil
China trip · China travel
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Dishes
Zhang Liang Spicy Hot PotZhang Liang Spicy Hot Pot is a Chinese fast food dish primarily characterized by its spicy and numbing flavor. Main ingredients include various vegetables, soy products, meats, and seafood, which are cooked in a specially prepared spicy broth before being served.
Glass NoodlesGlass noodles are thin, elongated food products primarily made from mung bean, sweet potato, or potato starch, and are produced by steaming and sun-drying. During preparation, the starch slurry is heated to solidify, then cut into fine strands and dried. Before eating, they must be soaked in warm water and can be stir-fried, boiled, mixed, or used in soups, often paired with meats, vegetables, and seafood.
Garlic PureeSoy sauce is a liquid condiment made from fermented soybeans, wheat, salt, and water. It is commonly used in Asian cuisine to enhance the flavor of dishes.
Sichuan Pepper OilSichuan pepper oil is a seasoning oil made primarily from Sichuan peppercorns and edible oil. It is prepared by gently frying the Sichuan peppercorns over medium-low heat to release their unique numbing aroma, then straining out the peppercorn particles to leave a clear, bright Sichuan pepper oil.