Shi Yue Shu Xiang
特色菜 · ⭐ 4.0
Second Floor, Dining Hall No. 5, Beiyangyuan Campus, Tianjin University
Dragon Mate tips
If you are traveling in China to visit Tianjin, this restaurant is worth a stop for great food. This restaurant is located at Second Floor, Dining Hall No. 5, Beiyangyuan Campus, Tianjin University. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Eight Treasures Tofu, Pocket Lamb, Beef Stew with Potatoes.
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: 特色菜
- Rating: 4.0
- Address: Second Floor, Dining Hall No. 5, Beiyangyuan Campus, Tianjin University
- Popular dishes: Eight Treasures Tofu, Pocket Lamb, Beef Stew with Potatoes, Dry-Fried Organic Cauliflower, Yuzu Sticky Rice Lotus Root
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Dishes
Eight Treasures TofuEight 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.
Pocket LambPocket lamb is a dish primarily made with lamb as the main ingredient. The lamb is carefully cut, marinated with spices, and then cooked. Its特色 lies in wrapping the lamb in a flatbread, shaped like a pocket, hence the name.
Beef Stew with PotatoesBeef stew with potatoes is a dish made primarily from beef and potatoes. Beef cubes are simmered with potatoes in water or broth until tender, absorbing the flavors. Common seasonings include scallions, ginger, and star anise for rich aroma.
Dry-Fried Organic CauliflowerA stir-fried dish featuring organic cauliflower with garlic and chili, cooked until slightly crispy and aromatic.
Yuzu Sticky Rice Lotus RootA sweet dessert made by stuffing lotus root with sticky rice and adding fresh yuzu fruit for a refreshing citrus flavor.
Spicy麻 Chicken with Chili and Sichuan PeppercornsSpicy and numbing water chicken is a cold dish made primarily with chicken thighs or whole chicken. After being boiled and cooled, the chicken is cut into pieces and mixed with seasonings such as Sichuan peppercorns, chili oil, garlic, ginger, green onions, and cilantro. Its characteristics include tender chicken, rich seasoning, and a spicy, numbing, fragrant flavor with a distinct numbing sensation from the Sichuan peppercorns and a spicy aroma from the chili.
Spicy Stir-Fried Organic CauliflowerFresh organic cauliflower stir-fried with chili and garlic, a classic spicy dish from Hunan cuisine.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Flavorful EggplantFragrant eggplant is a home-style dish primarily made with eggplant. The eggplant is cut into pieces, deep-fried until crispy on the outside and tender on the inside, then stir-fried with a specially prepared seasoning to create a unique flavor.
黑蒜子牛肉粒黑蒜子牛肉粒以新鲜牛肉切粒，与腌制过的黑蒜一同炒制而成。牛肉粒经过调味后略煎，再加入黑蒜子翻炒，使牛肉吸收黑蒜的醇香，口感嫩滑，风味独特。