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Tiantian Lai Dumpling House

Home-style Chinese cuisine · ⭐ 4.5

No. 15-3 Yiyang Road

Dishes

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  Braised Pork Bone with Eggplant

  A home-style dish featuring tender braised pork bones and stir-fried eggplant, seasoned and mixed for rich flavor.
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  Crispy Pork Tenderloin

  Sweet and sour pork is a traditional Chinese dish made primarily from pork tenderloin. The tenderloin is cut into strips, marinated, and then deep-fried until golden and crispy. The dish has a golden color with a crispy exterior and tender interior.
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  Spicy Duck Head Hot Pot

  Dry Pot Spicy Duck Heads is a dish primarily made with duck heads, stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. After blanching, the duck heads are sautéed together with various spices in a wok, allowing the flavors to fully penetrate. Finally, an appropriate amount of seasoning is added to reduce the sauce, creating a rich and aromatic taste.
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  Colorful Fragrant Tofu

  A creative vegetarian dish made with soft tofu and colorful vegetables like carrots, peas, and corn, stir-fried to a savory finish.
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  Bean Sprout Stir-fry with Pork Belly

  A classic Chinese home-style dish featuring pork belly and bean sprouts stir-fried quickly with garlic, ginger, and chili for a savory, satisfying meal.
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  Jellyfish and Pig's Trotter Stewed with Chinese Cabbage

  A savory dish featuring jellyfish and pig's trotter stewed with Chinese cabbage, resulting in a tender, flavorful combination.
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  Grilled Meat

  Barbecue is a dish primarily made with meat, typically pork, beef, or lamb. The meat is sliced thinly or cut into small pieces and threaded onto bamboo skewers. It is slowly grilled over charcoal or in a grill, with spices and sauces applied during the cooking process to enhance flavor. The meat is ready to serve when it becomes tender and juicy, with a slightly charred surface.
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  Braised Taro in Clay Pot

  Pot-bellied clay pot taro is a dish featuring Lishui taro as the main ingredient. The taro is cubed, placed in a clay pot with broth or water, and slowly stewed until soft and flavorful. It's often paired with thin slices of pork or cured meat for aroma, and seasoned lightly with salt or soy sauce.
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  Braised Fish Head

  Dish Fish Head is a dish primarily made with fish head as the main ingredient, typically using fresh bighead carp or silver carp heads, combined with seasonings such as ginger, scallions, and garlic. It is prepared by steaming or stewing. After processing, the fish head is placed in a dish along with the辅料 (auxiliary ingredients), then heated until fully cooked, preserving the tender and fresh texture of the fish head.
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  Cucumber Dumplings

  Cucumber dumplings made with fresh cucumber and vegetarian filling, steamed or boiled to perfection for a light and refreshing dish.
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  Old Vinegar Trio

  A cold dish made with potatoes, lotus root, and seaweed, dressed in aged vinegar sauce for a tangy and refreshing flavor.
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  Premium Mao Xue Wang

  Zhi Zun Mao Xue Wang is a hot pot dish featuring duck blood, tripe, yellow throat, luncheon meat, bean sprouts, and tofu skin. Ingredients are blanched or cooked first, then simmered in a special spicy麻 (ma) sauce, finished with green onions, coriander, and Sichuan pepper powder.
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  Braised Fish Dumplings

  Braised fish dumplings are made primarily from fresh mackerel meat, combined with flour and other ingredients. The mackerel is minced and mixed with seasonings such as scallion and ginger to form the filling, which is then wrapped in dumpling wrappers and boiled until ready to serve.

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