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Tianfu No. (Former Store)

小吃快餐 · ⭐ 3.8

No. 19 Qianmen Street

Dishes

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  Five-Spice Tripe

  Five-spice tripe is a traditional dish made from pig's stomach, filled with a seasoned mixture of star anise, cinnamon, Sichuan pepper, cloves, and fennel, then slowly stewed after thorough cleaning and tying.
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  Braised Pig Ears

  Braised pig ears is a dish made primarily from pig ears, blanched and then slowly simmered in a seasoned braising liquid until fully flavored. The sauce typically includes star anise, cassia bark, bay leaves, Sichuan peppercorns, light soy sauce, dark soy sauce, and rock sugar, resulting in tender yet chewy texture with rich flavor.
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  Tianfu Garlic Sausage

  Tianfu garlic sausage is a cooked meat product made from pork, seasoned with minced garlic and spices, then stuffed into casings and steamed or boiled. The process emphasizes the fusion of garlic aroma and meat texture, resulting in a rich garlic flavor and tender, elastic texture.
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  Tianfu Sauce Beef

  Tianfu sauce beef is a dish made primarily from beef shank, prepared through marinating, stewing, and braising. The beef is cut into pieces and slowly cooked with soy sauce, cooking wine, star anise, cassia bark, and bay leaves to achieve rich flavor and tender texture.
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  Bamboo Shoot Dumplings

  Bamboo dumplings are made with a filling of pork and pork skin, wrapped in thin dough and shaped into small rounds or ovals. The pork is minced and mixed with pork gelatin, scallions, ginger, and seasonings, then wrapped in rolled dough and boiled until cooked. The result is chewy with a rich, savory broth.
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  Fermented Rice Noodles with Pork

  Fenmi rou is a traditional dish primarily made with pork belly and glutinous rice. To prepare it, the glutinous rice is stir-fried until golden brown and then ground into powder. The pork belly is sliced and marinated, then mixed with the rice powder and steamed.
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  Classic Braised Pork Elbow

  Classic braised pork knuckle made with pork elbow, simmered slowly with soy sauce, cooking wine, spices, and caramelized sugar. Reddish-gold color, tender meat, rich but not greasy.
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  Braised Pork Trotters in Old Soup Sauce

  Old broth braised pig trotters is a dish made primarily with pig trotters and seasoned with old broth, then slowly stewed. The pig trotters are first processed to remove any fishy odor, then added to the old broth along with various spices and slow-cooked until tender and fully flavored. Finally, the sauce is reduced to concentrate the flavors.
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  Sauced Pig Liver

  Preserved pork liver is a traditional dish made from fresh pork liver, which is carefully marinated and then slowly simmered in a special sauce. The liver is tender and succulent, with the sauce penetrating every fiber of the meat, resulting in an enticing color.
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  Braised Pork Knuckle in Soy Sauce

  Braised pork knuckle is a dish featuring pork knuckle as the main ingredient, blanched and then slowly stewed in a seasoned sauce until tender and flavorful. The sauce is typically made from soy sauce, sugar, cooking wine, and spices, giving the pork a glossy red color and a melt-in-the-mouth texture.

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