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Tianjin Evergrande Hotel · Datuyuan Chinese Restaurant

粤菜 · ⭐ 4.8

Yanshan West Street, Evergrande Jinbi Tianxia Food Center

Dishes

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  Peking Roast Duck

  Beijing Roast Duck uses premium Peking duck, roasted in a挂炉. After slaughter, the duck is cleaned, inflated, scalded, coated with sugar water, dried, then roasted over fruitwood charcoal to achieve crispy skin and tender meat. Served sliced with lotus leaf pancakes, sweet bean sauce, green onions, and cucumber sticks for wrapping.
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  Premium Buddha Jumps Over the Wall

  Premium Fujiaqi is a traditional Fujian dish featuring abalone, sea cucumber, shark fin, scallop, fish maw, pigeon eggs, pig trotters, chicken, duck, and ham. Layered in a clay pot with broth and seasonings, it's steamed slowly for hours to blend flavors.
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  Cooling Mint Crispy Shrimp

  Fresh shrimp coated in crispy batter and served with fresh mint and a tangy sweet sauce for a refreshing, crunchy bite.
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  Bamboo-Grilled Cod with Beijing Green Onion

  Cod steamed in bamboo net with Beijing green onion, resulting in a delicate and aromatic dish.
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  Red Wine Braised Beef Ribs

  Beef ribs slow-cooked in red wine with spices, resulting in tender, flavorful meat with a rich aroma.
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  Grassland Grilled Lamb Ribs

  Grassland roasted lamb ribs are made from fresh lamb ribs, marinated and grilled over charcoal. Rich in protein and fat, the meat is tender and juicy, with a slightly charred exterior and a soft interior.
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  Sauce-Braised Reservoir Fish

  Sauce-braised reservoir fish is made with reservoir fish and seasonings such as soy sauce, sugar, and ginger, using a stewing method. The fish meat is tender, with a rich sauce flavor and a rich taste.
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  Crispy Roast Suckling Pig

  A classic Cantonese dish featuring a whole suckling pig marinated and roasted until the skin is crispy and the meat tender, with golden-brown coloring.
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  Golden Taiye Chicken

  A classic Chinese cold dish made by braising a whole chicken in a special sauce, resulting in tender and flavorful meat with rich aromatic spices.
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  Roast Suckling Pig

  A classic Cantonese dish featuring a whole suckling pig, marinated and roasted until the skin is crispy and the meat tender.

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