Xin Yongju (Yuhui Garden Branch)
天津菜 · ⭐ 3.2
Ground-floor commercial unit, Building 21, Yuhuiyuan, Puhei Road
Dishes
Kung Pao Shrimp BallsKung Pao Shrimp Balls are made primarily from fresh shrimp, which is finely processed into shrimp balls and then combined with the classic Kung Pao seasoning, blending the aromas of scallions, ginger, garlic, and the mild spiciness of Sichuan peppercorns. During cooking, the shrimp balls are deep-fried to achieve a crispy exterior and tender interior, then stir-fried with a specially prepared Kung Pao sauce, resulting in an appealing color and rich aroma.
川椒爆三丝川椒爆三丝是一道以猪里脊肉、胡萝卜和青椒为主要食材的炒菜。将三种食材切成细丝，用热油快速翻炒，加入川椒调味，保持食材的脆嫩口感。
Stir-Fried Squid RingsDry-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.
栗香牛肉粒栗香牛肉粒是一道以牛肉为主要食材的菜肴，将牛肉切成小粒后用调料腌制，再与栗子一同炒制而成。制作过程中通常加入适量的淀粉和调味料使牛肉嫩滑，栗子提供甜糯口感，整体融合了牛肉的鲜香与栗子的清香。
Salt and Pepper ShrimpSalt and pepper shrimp is a dish primarily made with fresh shrimp. The shrimp are cleaned, then blanched or fried until cooked, before being stir-fried with salt and pepper (a mixture of Sichuan peppercorns and salt) to evenly coat the shrimp with the flavorful seasoning. Garlic and ginger are typically added during cooking to enhance aroma.
牛腿牛腿肉经过腌制后，采用炖煮或烤制的方式烹制而成，主要食材为牛腿部位的肌肉，辅以葱、姜、蒜等调味料。- 腊八蒜烧肚条腊八蒜烧肚条是一道以猪肚为主要食材，搭配腊八蒜进行烧制的菜肴。猪肚清洗处理后切条，与腌制好的腊八蒜一同入锅，加入适量调料和水，慢火炖煮至入味。成品色泽清亮，口感软糯，蒜香浓郁。
辣炒牛肝辣炒牛肝是一道以牛肝为主料，配以辣椒、葱姜蒜等调料进行翻炒的菜肴。牛肝切片后经过处理去除腥味，与辣椒一同快炒，保持牛肝的嫩滑口感和辣椒的香辣风味。
风干虾风干虾是将新鲜虾类去除内脏后，通过自然风干或人工烘干的方式制成的干货。主要食材为新鲜虾，制作过程中不添加调味料，仅依靠脱水保存。成品虾体紧实，味道浓郁。