Lao Tongguan Nanjing Duck Blood and Vermicelli Soup with Spicy粉 (Xiaobailou 1902 European Style Street Branch)
小吃快餐 · ⭐ 3.6
Gate No. 46, Anshanli (180 meters on foot from Exit C of Xuzhoudao Metro Station)
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 Gate No. 46, Anshanli (180 meters on foot from Exit C of Xuzhoudao Metro Station). 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: Duck Blood and Noodles Hot Pot, Cold Noodles, Cold Noodles.
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: 3.6
- Address: Gate No. 46, Anshanli (180 meters on foot from Exit C of Xuzhoudao Metro Station)
- Popular dishes: Duck Blood and Noodles Hot Pot, Cold Noodles, Cold Noodles, Nanjing Duck Blood and Noodles, White Flatbread
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Dishes
Duck Blood and Noodles Hot PotA hearty dish made with duck blood, rice noodles, and assorted ingredients simmered in a savory broth.
Cold NoodlesCold noodles are a dish primarily made from a thin wheat flour dough, steamed and then cooled before being sliced into strips. It is typically served with seasonings such as vinegar, soy sauce, garlic paste, sesame paste, and chili oil, along with accompaniments like cucumber ribbons and bean sprouts, offering a refreshing and smooth texture.
Cold NoodlesCold noodles are a chilled noodle dish made with noodles as the main ingredient, combined with shredded cucumber, shredded carrot, egg skin, and other toppings. The cooked noodles are rinsed with cold or ice water to achieve a smooth texture, then mixed with a seasoned sauce typically made from soy sauce, vinegar, sesame oil, minced garlic, and chili oil.
Nanjing Duck Blood and NoodlesA traditional snack from Nanjing made with duck blood, rice noodles, and duck offal in a rich broth.
White FlatbreadBai Bing is a flour-based food made by mixing flour with water to form dough, then rolling it into thin sheets and cooking by pan-frying, baking, or steaming. It's white, soft or slightly crispy, and can be eaten alone or with dishes.
Bamboo Pot Knife-Sliced NoodlesA pot of hand-cut noodles made by slicing dough with a knife, simmered in a clay pot with beef and vegetables. The noodles are evenly thick, chewy, and rich in flavor, seasoned with soy sauce and salt.
Potato Noodles in Clay PotPotato noodle stew is a delicious dish made primarily with potato noodles, combined with various ingredients such as meat and vegetables, and slowly simmered in a clay pot. The potato noodles have a smooth and slippery texture, and when paired with richly flavored ingredients, the broth becomes deeply savory—making it a favorite among diners.
RoujiamoRoujiamo is a Chinese snack made from baked flatbread and slow-cooked pork that is perfectly balanced between fat and lean. The cooked pork is chopped, mixed with spices and sauce, then stuffed into a split flatbread.
Egg SoupEgg soup is a simple and home-style soup, primarily made with eggs and boiling water. The method involves beating the eggs and adding them to boiling water, quickly stirring to form egg flowers. Season with salt and pepper, then sprinkle with chopped green onions before serving.
Duck Blood DumplingsA dish made with duck blood and pork filling, these small dumplings are tender, flavorful, and served in a clear broth with herbs.