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Tonghui Lou · Tianjin Cuisine (Wudaodao Branch)

天津菜 · ⭐ 4.3

No. 16 Guilin Road, Room 101-1

Dishes

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  Three-Flavor Pork Buns

  Three-fresh pork buns filled with pork, shrimp, and egg, seasoned with scallions and ginger, made from fermented dough and steamed.
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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Traditional Stir-Fried Three Delicacies

  Traditional 'Bao San Yang' is a Chinese stir-fry using pork tenderloin, liver, and kidneys. Sliced ingredients are marinated with wine and starch, then quickly stir-fried with scallions and ginger, seasoned with soy sauce and salt, and finished with a thickening slurry. Cooking requires precise heat control to maintain tenderness.
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  Eight Treasures Tofu

  Eight Treasures Tofu is a dish made with soft tofu and premium ingredients like mushrooms, shrimp, ham, chicken, bamboo shoots, sea cucumber, abalone, and egg. Tofu is blanched and stir-fried or stewed with other ingredients to absorb their essence, creating a rich flavor.
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  功夫扒牛肉条

  功夫扒牛肉条是一道以牛腱子肉为主料的中式菜肴，将牛肉切条后用调料腌制，再经焯水处理，放入锅中与葱姜蒜等辅料一同翻炒，加入酱油、料酒、糖等调味品慢火炖煮至入味，最后收汁成菜，肉质软嫩，口感丰富。
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  Stir-Fried Squid Rings

  Dry-fried squid tentacles is a Chinese dish featuring squid tentacles as the main ingredient, blanched, dried, then quickly stir-fried in hot oil until slightly charred. Seasoned with葱姜蒜 and chili, it absorbs flavors thoroughly.
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  Steam-Pot Seasonal Vegetables

  Steam-cooked seasonal vegetables made with fresh ingredients like carrots, broccoli, green peas, and corn, steamed in a steam pot to retain natural flavor and nutrition.
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  浓汤野菜丸子

  浓汤野菜丸子是一道以野菜和肉类为主要食材制成的汤品。野菜通常选用荠菜、马兰头等，与猪肉或牛肉剁成泥后加入调味料搅拌上劲，捏成丸子状，放入清汤或高汤中煮熟。汤底可加入少许姜片、葱段提香，最后撒入少量盐和胡椒粉调味。
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  Braised Beef Knuckle

  Braised beef knuckle is a dish featuring beef knuckle as the main ingredient, simmered with scallions, ginger, star anise, and other spices after blanching to remove odor, then slowly stewed with soy sauce and sugar until the bones are tender and the meat is soft.
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  Carp Bouncing in Net

  Zeng Beng Li Fish is a dish made from fresh carp. The fish is cleaned, scored diagonally on both sides, marinated with salt and cooking wine, coated in batter, deep-fried until crispy, then stir-fried with a prepared sweet and sour sauce to coat the fish evenly.
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  虾仁肚面筋

  虾仁肚面筋是一道以虾仁、猪肚和面筋为主要食材的菜肴。虾仁洗净备用，猪肚处理干净后切条，面筋泡发后撕成小块。将三种食材一同入锅，加入适量清水或高汤，用中小火炖煮至食材熟透，调味后即可出锅。
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  Stir-Fried Chicken with Almonds in Sauce

  Cashew Chicken is a dish primarily made with chicken breast and walnuts. The chicken is cut into cubes, marinated with seasonings, then stir-fried together with fried cashews. A sauce made from soy sauce, sugar, and cooking wine is added to the pan and quickly stir-fried until well combined.
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  Pan-fried Pork Tenderloin

  Guotah Lijie is a Chinese dish made from pork tenderloin. The meat is sliced, coated with egg and starch, then pan-fried in hot oil until golden brown on both sides, followed by simmering in a seasoned sauce. It's crispy outside and tender inside, with a golden color.

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