Fu Jingwei Restaurant (Ninghe Store)
天津菜 · ⭐ 3.4
Approx. 210 meters north of Tianjin Rural Commercial Bank (Ninghe Xitangtuo Sub-branch), Pantang Road

Dishes
干煸鱿鱼丝干煸鱿鱼丝是一道以鱿鱼为主要食材的中式菜肴。鱿鱼切丝后经过处理,与葱、姜、蒜等辅料一同下锅干煸,使鱿鱼丝变得紧实有嚼劲,同时吸收调料的香味。
Luzhou Laojiao Wine-Infused DishA dish made by slow-cooking pork trotters or chicken feet in Luzhou Laojiao wine, resulting in a rich, aromatic flavor.
Clear Water Water ChestnutsA refreshing dish made by boiling fresh water chestnuts in clear water, preserving their crisp texture and natural sweetness.
Fried Small ShrimpFried small shrimp is a dish made with fresh shrimp, marinated and lightly coated in starch or flour before frying in hot oil until golden and crispy. A pinch of salt and cooking wine enhances the flavor.
Steamed OystersA dish made by steaming fresh oysters with ginger and scallions, resulting in a tender and naturally flavorful seafood experience.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Braised Cutlass FishBraised ribbon fish is made primarily with ribbon fish, which is marinated, then pan-fried until golden brown. Seasonings and适量 of water are added to braise the dish until flavorful, and finally reduced to a glossy glaze.
虾酱虾酱是以新鲜虾类为原料,经盐腌、发酵制成的浓稠酱状调味品。制作时将虾洗净后加入食盐,密封发酵数周至数月,使虾体分解成黏稠状,形成独特风味。
Spicy CrawfishSpicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.
Spicy Hot PotSpicy Hot Pot is a stir-fry dish that combines various ingredients. Main ingredients include meat, seafood, and vegetables, which are first cooked separately to about 70-80% doneness, then stir-fried with spicy and numbing seasonings to allow all ingredients to blend fully, resulting in a rich, spicy, and aromatic flavor.