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Dengyinglou Restaurant (Dongli Store)

天津菜 · ⭐ 4.0

Zone B-01, No. 1 Jintang Second Line

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Nine-Turned Intestines

  Nine-turn intestine is a traditional famous dish, primarily made from pork intestines. After blanching and frying, it is stir-fried with various seasonings and then slowly stewed until fully flavored. The dish has a rich red color and a spiral shape, offering a layered texture.
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  二他妈糖饼

  二他妈糖饼是一种以面粉为主要原料制成的面饼，内馅通常为红糖或白糖，加入少量芝麻增加香气。制作时将面团擀成圆形饼皮，包入糖馅后捏合封口，再放入平底锅中煎至两面金黄，外皮酥脆，内馅软糯。
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  Eight Treasures Tofu

  Eight 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.
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  干贝烧三丝

  干贝烧三丝是一道以干贝、火腿和冬笋为主要食材的菜肴。将干贝泡发后与切丝的火腿和冬笋一同入锅，加入适量高汤或清水，用小火慢烧至食材入味，最后勾芡收汁，使味道融合。
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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with cauliflower and pork belly. The ingredients are stir-fried in a dry pot, seasoned with chili peppers and garlic, until the cauliflower is fully cooked and flavorful.
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  枣木烤鸭

  枣木烤鸭以肥嫩的北京填鸭为原料，采用枣木作为燃料进行挂炉烤制。鸭子经过腌制、吹气、挂糖水、晾干等工序后，置于枣木火上慢火烤制，使鸭皮酥脆、鸭肉鲜嫩，香气浓郁。
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  金牌葱烧海参

  金牌葱烧海参以海参和大葱为主要食材，海参需提前泡发，与葱段一同炖煮。制作时先将海参焯水，再与葱段、高汤、酱油等调料一同慢火焖制，使海参吸收葱香和汤汁，口感软糯，味道浓郁。
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  金蒜子牛肉粒

  金蒜子牛肉粒是一道以牛肉粒为主料，搭配蒜末炒制而成的菜肴。牛肉切成小粒后用调料腌制，再与大量蒜末一同翻炒，使牛肉吸收蒜香，口感嫩滑。
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  锦绣大拉皮

  锦绣大拉皮是一道以土豆淀粉制成的凉拌菜，主要食材包括拉皮、黄瓜、胡萝卜、豆芽等，辅以蒜末、香醋、酱油、辣椒油等调料。制作时将拉皮煮熟后过冷水，使其爽滑有弹性，再与切好的蔬菜混合，加入调味料拌匀即可。
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  Duck Soup

  Duck soup is a soup dish primarily made with duck meat, where the rich flavor of the duck is fully infused into the broth through slow stewing. Typically, duck meat is combined with seasonings such as ginger slices and scallions, placed in a pot with water, and simmered over low heat for several hours until the broth becomes rich and the duck meat is tender and fall-off-the-bone.
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  黄焖两样

  黄焖两样是一道以两种主要食材为主料，通过黄焖技法烹制而成的菜肴。通常选用鸡肉或猪肉与土豆、豆腐等食材搭配，先将主料焯水或煎制，再加入调料和适量水，用小火慢炖至入味，使食材充分吸收汤汁风味。

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