Herun Defu Farmhouse
其他美食 · ⭐ 3.4
Houyouzhuang Village, Damengzhuang Town, Qianyouzhuang Road
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 Houyouzhuang Village, Damengzhuang Town, Qianyouzhuang Road. 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: Cold Tossed Wuching Tofu Noodles, Braised Dish Platter, Carp Bouncing in Net.
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: 3.4
- Address: Houyouzhuang Village, Damengzhuang Town, Qianyouzhuang Road
- Popular dishes: Cold Tossed Wuching Tofu Noodles, Braised Dish Platter, Carp Bouncing in Net, Stewed Goose in Iron Pot
China trip · China travel
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Dishes
Cold Tossed Wuching Tofu NoodlesCold Tossed Wuching Tofu Noodles is a cold dish made with Wuching tofu threads, mixed with scallions, ginger, garlic, and seasonings such as soy sauce, vinegar, and sesame oil. It has a crisp texture and a delicious taste.
Braised Dish PlatterA mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
Carp Bouncing in NetZeng 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.
Stewed Goose in Iron PotStewed goose in an iron pot is a nutritious dish made primarily from goose, seasoned with various spices and seasonings and slowly simmered in an iron pot. The broth is rich and flavorful, the meat tender and succulent, preserving the original taste of the goose.