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Daji Hotel

天津菜 · ⭐ 4.6

Approximately 120 meters northeast of Shanshui Yicheng on Yingbin Avenue

Dishes

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  Braised Pork with Soy Sauce

  A savory dish made by slow-cooking pork belly with soy sauce and other seasonings until tender and flavorful.
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  Big Pot Pig Blood

  Big Pot Pig Blood is a traditional Chinese dish made primarily with pig blood and cooked with seasonings. After being cleaned, the pig blood is stewed in a large pot with seasonings, resulting in a smooth and delicious texture.
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  Scenery of Yimeng

  Yimeng Scenery is a dish featuring fresh local vegetables and meats such as pork, tofu, potatoes, and carrots, cooked by stewing or stir-frying to preserve the original flavors.
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  Stir-Fried Mixed Vegetables

  A popular home-style dish made by stir-frying a mix of vegetables and meat, offering a balanced and flavorful meal.
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  Whole Roasted Lamb

  Roast whole lamb is a dish made with an entire lamb as the main ingredient. After marinating, the whole lamb is slowly roasted over charcoal until the skin turns golden and crispy, while the meat remains tender and fragrant.
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  Smoked Spare Ribs

  Smoked ribs is a dish made primarily from pork ribs, marinated with seasonings and then smoked to impart a unique smoky aroma. Wood chips or tea leaves are commonly used as smoking agents.
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  Smoked Donkey Intestine

  Smoked donkey intestine is a specialty dish made with donkey intestines, which are cleaned, seasoned, and then smoked. It has a firm texture and a rich flavor with a unique aroma.
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  Charcoal-grilled Lamb Ribs

  Charcoal-grilled lamb chops are made from lamb ribs, marinated and grilled over charcoal. Rich in protein and fat, the meat becomes crispy on the outside and tender inside, preserving its natural flavor.
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  Charcoal-Roasted Crispy Pork Belly

  Marinated pork belly roasted over charcoal until the skin is crispy and the meat tender, offering a rich, savory flavor.
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  Secret-Recipe Pigeon

  A tender young pigeon marinated in a secret sauce and roasted to perfection, offering a crispy skin and juicy meat with rich aroma.
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  Braised Country Chicken

  Braised free-range rooster is a Chinese dish featuring free-range chicken as the main ingredient. The chicken is cut into pieces, blanched to remove odor, then stir-fried with葱,姜,蒜, star anise and other spices. Soy sauce, cooking wine, sugar and water are added for slow stewing until the meat is tender and flavorful.
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  Jiaodong Stewed Dishes

  Jiaodong stew is a dish made with seafood and meat, combined with vegetables like potatoes, tofu, and cabbage, slowly cooked in water or broth. Main ingredients include fish, shrimp, crab, pork, and chicken, paired with root vegetables and soy products for deep, harmonized flavors.
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  Scallion-Braised Turtle

  A traditional Chinese dish made by slow-cooking turtle with scallions and seasonings, resulting in tender meat and rich broth.
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  Jizhou Stir-Fry

  A home-style dish from Jizhou, made with fresh local vegetables and meat or eggs, quickly stir-fried for a savory and crisp taste.
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  Jizhou Meat Pie

  Jizhou meat pie is a traditional snack from Jizhou, Tianjin, made with pork and scallions wrapped in dough and pan-fried until crispy and flavorful.
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  Sauce Steamed Farm Four Treasures

  Sauce steamed farm four treasures is a dish made with four fresh farm ingredients, marinated with soy sauce and other seasonings, then steamed. The main ingredients include chicken, pork, tofu, and mushrooms, with a tender texture and rich flavor.
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  Crispy Sweet Bean Paste

  Snow Skin Red Bean is a traditional dessert made primarily from red bean paste and egg whites. The red bean paste is shaped into small balls, coated with whipped egg white batter, then deep-fried in oil until golden and crispy, forming a snow-white crust. The finished dish has a crisp exterior and soft, sweet interior.

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