Tianbao Building (Jinzhong Road Branch)
小吃快餐 · ⭐ 3.6
Ground-floor commercial unit, Building 4, Jinbo Li
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 Ground-floor commercial unit, Building 4, Jinbo Li. 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: Smoked Rabbit Leg, Pork Liver, Rose Sausage.
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: Ground-floor commercial unit, Building 4, Jinbo Li
- Popular dishes: Smoked Rabbit Leg, Pork Liver, Rose Sausage, Blood sausage, Pork Tenderloin Sausage
China trip · China travel
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Dishes
Smoked Rabbit LegSmoked rabbit leg is a dish featuring rabbit leg as the main ingredient, marinated with seasonings and smoked to develop a unique flavor. Tea leaves,谷壳 or wood chips are typically used as smoking materials, giving the leg a deep brown color and rich smoky aroma.
Pork LiverThis dish features fresh pork liver as the main ingredient, carefully prepared and stir-fried with appropriate seasonings. It has a bright red color, tender texture, and is rich in nutrition.
Rose SausageRose sausage is a meat product made from pork, mixed with starch, eggs, and seasonings, then stuffed into casings and steamed or boiled. It has a rose-red color, delicate texture, and elastic bite.
Blood sausageBlood sausage is a traditional Chinese snack made by filling cleaned pig intestines with a meat filling composed of pork, starch, and seasonings, then steamed or boiled before serving. The seasoned meat mixture is stuffed into the cleaned pig intestines and heated to set its shape, resulting in a chewy texture with rich layers of flavor.
Pork Tenderloin SausageA traditional Chinese dish made by stuffing minced pork tenderloin into sausage casings and steaming it, resulting in a tender and flavorful meat product.