Dong Yu Ge Jia Yan (Zehuiyuan Community Branch)
其他美食 · ⭐ 3.8
No. 1, Commercial Building A, Ground-Floor Commercial Units, Zehuiyuan
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 No. 1, Commercial Building A, Ground-Floor Commercial Units, Zehuiyuan. It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: 一品海鲜羹, 大饼头肉, 宫保鳕鱼球.
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: 其他美食
- Rating: 3.8
- Address: No. 1, Commercial Building A, Ground-Floor Commercial Units, Zehuiyuan
- Popular dishes: 一品海鲜羹, 大饼头肉, 宫保鳕鱼球, 手扒羊腩, Stir-Fried Mixed Vegetables
China trip · China travel
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Dishes
一品海鲜羹一品海鲜羹是一道以多种海鲜为主要食材的汤羹，通常包含虾仁、鱼片、鱿鱼、贝类等，搭配高汤或清汤煮制而成。制作时将海鲜切片或切丁，与姜丝、葱段一同入锅，加入适量盐和调味料，慢火熬煮至汤色清澈、食材熟透。
大饼头肉大饼头肉是一道以猪肉为主要食材的菜肴，通常选用猪头部位的肉，经过焯水、炖煮或红烧等方式烹制而成。制作时加入葱、姜、八角等调料，使肉质软烂入味。成品常搭配大饼食用，大饼为手工擀制的面饼，可卷食或蘸汤食用。
宫保鳕鱼球宫保鳕鱼球以鳕鱼肉为主料，经腌制后裹粉炸至金黄，再与花生、干辣椒、葱姜蒜等配料一同翻炒。调味汁由酱油、醋、糖、料酒和淀粉调制而成，使鱼球外酥里嫩，口感丰富。
手扒羊腩手扒羊腩是一道以羊腩为主要食材的菜肴，羊腩经过焯水处理后，加入调料炖煮至软烂，再进行收汁或焖烧，使肉质酥烂入味。通常搭配葱、姜、蒜等辅料，部分做法会加入酱油、料酒、八角等调味品。
Stir-Fried Mixed VegetablesStir-fried mixed vegetables is a dish made by stir-frying a variety of vegetables, with main ingredients including bean sprouts, leeks, vermicelli, and eggs. The method involves partially cooking each ingredient separately, then stir-frying them together in a wok with oil, and finally adding seasonings and stirring evenly.
Spicy Squid Tentacles Stir-frySpicy stir-fried squid tentacles, a dish made primarily with squid tentacles quickly stir-fried. After washing and blanching, they are stir-fried with chili, garlic, ginger, and other seasonings to maintain a crisp and tender texture.
Braised Bone with SauceStewed bones is a traditional dish made primarily with pork bones. The preparation involves first simmering the pork bones until tender, then adding a special sauce and slow-cooking them until the bones are fully infused with the rich aroma of the sauce.