Mo Jie Legend (Bei Yang Branch)
小吃快餐 · ⭐ 3.6
Second floor, Tianjin University Xuewu Cafeteria, Haihe Education Park
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 Second floor, Tianjin University Xuewu Cafeteria, Haihe Education Park. 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: Tongguan Meat Sandwich, Fennel Oil Stick, Street-style Crispy Potato with Spicy Sauce.
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: Second floor, Tianjin University Xuewu Cafeteria, Haihe Education Park
- Popular dishes: Tongguan Meat Sandwich, Fennel Oil Stick, Street-style Crispy Potato with Spicy Sauce, Sour and Spicy Soup
China trip · China travel
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Dishes
Tongguan Meat SandwichTongguan meat stuffed mantou is made by chopping tenderly stewed pork and placing it into a crispy baoji mantou, accompanied by辅料 such as green pepper and coriander. The main ingredients are pork, flour, and seasonings.
Fennel Oil StickFennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
Street-style Crispy Potato with Spicy SauceStreet-side crispy potato rice is a snack made from potatoes. Sliced potatoes are deep-fried until crunchy, then stir-fried with chili, garlic, and scallions for a flavorful, crunchy bite.
Sour and Spicy SoupHot and sour soup is a Chinese soup dish primarily made with ingredients such as wood ear mushrooms, tofu, eggs, and pork. The preparation involves slicing the ingredients and using either broth or water as a base, then adding vinegar and chili to create a tangy and spicy flavor. Finally, the soup is thickened with a slurry to achieve a rich, viscous consistency.