Qiang Tou Jia Yunnan Cuisine Ethnic Wine Bistro (Tianjin Wanda City Branch)
地方菜 · ⭐ 4.4
MixC World
Dragon Mate tips
If you are traveling in China to visit Tianjin, this restaurant is worth a stop for great food. This restaurant is located at MixC World. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Lincang Passionfruit Fish Stew, Yunnan Wild Mushroom Stewed Chicken, Dai-style Nam Jim Grilled Fish.
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: 地方菜
- Rating: 4.4
- Address: MixC World
- Popular dishes: Lincang Passionfruit Fish Stew, Yunnan Wild Mushroom Stewed Chicken, Dai-style Nam Jim Grilled Fish, Dai-style Sour Spicy Boneless Chicken Feet, Dai-style Wild Herb Stir-fried Beef
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Dishes
Lincang Passionfruit Fish StewFresh fish stewed with Lincang passionfruit, creating a tangy and savory dish popular in Yunnan cuisine.
Yunnan Wild Mushroom Stewed ChickenA nourishing stew made with wild mushrooms from Yunnan and chicken, slowly simmered to bring out rich flavors and health benefits.
Dai-style Nam Jim Grilled FishFresh carp is marinated in Dai-style Nam Jim sauce and grilled, served with lemongrass, kaffir lime leaves, and chili for a distinctive flavor.
Dai-style Sour Spicy Boneless Chicken FeetA flavorful dish made from boneless chicken feet marinated in sour and spicy Dai-style seasonings, offering a refreshing and bold taste.
Dai-style Wild Herb Stir-fried BeefStir-fried beef with wild herbs, a signature dish from the Dai ethnic group in Yunnan, known for its aromatic and spicy flavor.
Bao烧 Yunnan MushroomA dish featuring fresh wild mushrooms from Yunnan, wrapped in lotus or bamboo leaves and slowly grilled over charcoal to preserve their natural flavor and aroma.
Dali Water FlowerDali Water Flower is a dish made with pork tenderloin. The meat is sliced, coated with egg white and starch, then stir-fried with ingredients like wood ear mushrooms and carrots. First, the meat is gently cooked, then vegetables are added and stir-fried together, finally seasoned and thickened to achieve a tender texture and vibrant colors.
Jianshui Soft TofuJianshui baojiang tofu, made primarily from Jianshui's local specialty tofu and grilled using a special technique. The outer skin turns golden and crispy while the inside remains soft and tender, with rich juice, offering a distinct layered texture.
Stir-fried Garlic Crispy Tripe, Chicken Gizzard and SquidA Sichuan-style cold dish made with tripe, chicken gizzards, and squid, stir-fried quickly in hot oil with garlic for a crisp texture and aromatic flavor.
Bangna Corn CakeA traditional snack from Xishuangbanna, made with fresh cornmeal and steamed to a soft, sweet texture.
Gongshan Black Truffle and Chanterelle Rice CasseroleA flavorful rice dish featuring Gongshan black truffle and chanterelle mushrooms, slow-cooked to perfection for a rich, earthy taste.
Copper Pot Braised Chicken with Ekuo DumplingsA savory dish featuring chicken braised in a copper pot with a rich sauce, served with traditional Yunnan-style rice cakes that absorb the flavorful broth.