Dajumen Tianjin Cuisine (Florence Branch)
天津菜 · ⭐ 4.4
Ground-floor Commercial Unit, No. 4-2, Shengshi Xinyuan, Cuitong Road
Dishes
一米卷一米卷是一种以米皮为主要原料，包裹蔬菜、肉类或海鲜等馅料后卷成圆柱状的菜品。制作时将米皮摊平，加入馅料后卷起，可蒸制、煎制或直接食用。
一米卷子一米卷子是一种以米浆为原料，通过蒸制工艺制成的薄片状食品，通常在蒸笼中摊成圆形薄皮，冷却后卷起或折叠成卷状。主要食材包括大米和水，有时会加入少量盐调味。
Eight Treasures Tofu StewEight Treasures Tofu Pot features tender tofu as the main ingredient, combined with eight carefully selected ingredients such as mushrooms, shrimp, chicken, ham, bamboo shoots, sea cucumber, abalone, and quail eggs. These ingredients are cooked together with the tofu in a clay pot, allowing the flavors to blend harmoniously. During preparation, high-quality broth or water is typically added, and the dish is slowly simmered over low heat until fully infused with flavor.
大腕凉皮大腕凉皮是一道以面粉制成的凉皮为主料，搭配黄瓜丝、豆芽、胡萝卜丝等配菜，淋上醋、酱油、辣椒油、蒜水、芝麻酱等调味汁制成的冷食菜品。
天津味炸糕天津味炸糕是一种传统小吃，主要由糯米粉和红豆沙馅料制成。将糯米粉加水揉成面团，包入甜豆沙馅后捏成圆球状，放入热油中炸至金黄酥脆。
招牌小鱼卷子招牌小鱼卷子主要由新鲜小鱼裹上薄薄一层面糊，经油炸至金黄酥脆制成。鱼肉外层形成轻盈的卷状，口感香脆，内里保持鱼肉的鲜嫩。通常搭配椒盐或辣椒粉调味。
Spicy Chicken with PeppercornsA spicy Sichuan dish made with chicken, dried chilies, and Sichuan peppercorns, known for its numbing heat and rich flavor.
泰汁茄盒泰汁茄盒以茄子为主料，切成夹层后填入肉馅，经油炸至金黄，再用泰式甜辣酱汁调味。主要食材包括茄子、猪肉馅和泰式酱汁。
津味素什锦津味素什锦是一道以多种时令蔬菜为主料的素菜，常见食材包括胡萝卜、木耳、豆芽、青椒、香菇、豆腐皮等。将食材切丝或切片后焯水备用，再用油锅爆香蒜末，加入所有食材翻炒均匀，最后调味勾芡即可。制作过程注重食材的搭配与火候控制。
津门爆三样津门爆三样是一道以猪里脊、鸡胗和鱿鱼为主料的炒制菜肴，将三种食材切片后快速爆炒，加入葱姜蒜、酱油、料酒等调料调味，口感鲜嫩爽脆。
Sea Cucumber Rice TossSea cucumber rice is a delicious seafood dish made primarily with fresh sea cucumbers and high-quality rice. The preparation involves cutting the sea cucumbers into segments, stir-frying them with seasonings, then mixing them with cooked rice and thoroughly blending to allow the savory juices of the sea cucumbers to infuse into the rice, creating a unique oceanic flavor.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.