Xianggu Bao Huangfen Chicken Rice (Shuanggang Town Yougu Industrial Park Branch)
小吃快餐 · ⭐ 3.7
Southeast side of the intersection of Chilong Street and Huike Road, Shuanggang Headquarters Economy Industrial Park
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 Southeast side of the intersection of Chilong Street and Huike Road, Shuanggang Headquarters Economy Industrial Park. 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: Braised Pork with Crispy Texture, Braised Eggplant, Braised Tofu with Brown Sauce.
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: Southeast side of the intersection of Chilong Street and Huike Road, Shuanggang Headquarters Economy Industrial Park
- Popular dishes: Braised Pork with Crispy Texture, Braised Eggplant, Braised Tofu with Brown Sauce
China trip · China travel
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Dishes
Braised Pork with Crispy TextureHuangfen Xiaosu Rou is a dish made primarily with pork. Pork belly is cut into strips, coated with starch, and deep-fried until golden and crispy. It's then simmered with葱姜蒜, doubanjiang, and broth over low heat until flavorful.
Braised EggplantStewed eggplant is a Chinese dish primarily made with eggplant. The eggplant is cut into pieces, then fried or stir-fried until soft and tender, before adding seasonings such as soy sauce, sugar, garlic, and ginger slices, followed by simmering in water until fully flavored. The finished dish has a bright red color, soft and tender eggplant, and rich, flavorful sauce.
Braised Tofu with Brown SauceHuangfen Tofu is a dish made with soft tofu as the main ingredient, combined with minced pork, scallions, ginger, garlic, and other seasonings, simmered slowly. The tofu is first pan-fried until slightly golden, then seasoned and stewed gently in water until flavorful.