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Jin Cheng Zhen Yan (Xiawa Fang Store)

天津菜 · ⭐ 4.7

No. 47 Minhou Road

Dishes

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  Eighteen-Second Stir-Fried Pig Liver King

  Eighteen-Second Stir-Fried Pig Liver King is a Chinese dish made with pig liver as the main ingredient, quickly stir-fried. The liver is sliced and cooked quickly with seasonings to retain its tender texture and fresh flavor.
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  Soft Tofu

  Soft tofu dish made by blanching tofu cubes or slices in water, then simmering in broth or water with ingredients like shrimp, minced meat, and mushrooms. Seasoned and cooked until flavorful, with careful attention to heat control for a delicate texture.
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  Stir-Fried Squid Rings

  Dry-fried squid tentacles is a Chinese dish featuring squid tentacles as the main ingredient, blanched, dried, then quickly stir-fried in hot oil until slightly charred. Seasoned with葱姜蒜 and chili, it absorbs flavors thoroughly.
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  手艺爆腰花

  手艺爆腰花是一道以猪腰为主要食材的炒菜，腰花切花刀后焯水处理，与青椒、洋葱等配菜一同快速翻炒，加入调味料炒制而成。
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  招牌剑骨鱼

  招牌剑骨鱼以新鲜剑骨鱼为主料，去鳞洗净后切花刀，用姜片、葱段、料酒腌制去腥。锅中热油，放入鱼块煎至两面金黄，加入酱油、糖、醋、蒜末、辣椒等调料炖煮入味，最后勾芡收汁，使鱼肉鲜嫩入味，汤汁浓郁。
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  Jin-Style Stir-Fried Triple Delicacy

  Jin-style Old爆Three is a traditional Tianjin dish featuring pig liver, kidneys, and stomach. Sliced organs are marinated with wine and starch, then quickly stir-fried with scallions and ginger, finished with soy sauce, vinegar, and sugar for a fresh, tender, and crisp texture.
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  海参烧蹄筋

  海参烧蹄筋是一道以水发海参和猪蹄筋为主要食材的菜肴，通过焯水后与高汤一同炖煮，使食材充分吸收汤汁味道，口感软糯弹牙。
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  Stir-Fried Bok Choy

  Stir-fried bok choy is a Chinese dish made with fresh bok choy, quickly stir-fried to retain its crisp texture and vibrant green color. Washed bok choy is blanched or directly stir-fried with garlic slices.
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  芥香虾球

  芥香虾球以新鲜大虾仁为主料，去壳去肠线后用料酒、盐腌制，再裹上薄薄一层淀粉炸至金黄。另起锅炒香芥末酱，加入少许糖、醋和高汤调匀，最后将虾球倒入翻炒均匀，使虾球表面裹满芥末酱汁。
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  虫草狮子头

  虫草狮子头是一道以猪肉馅为主料，加入葱姜、蛋清、淀粉等搅拌均匀后制成大肉丸，再用高汤慢炖而成的菜肴。其中加入虫草（冬虫夏草）作为辅料，提升营养价值。成品肉质软嫩，汤汁浓郁。
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  Fish-Flavored Chicken Strips

  Fish-flavored shredded chicken is made with chicken breast, wood ear mushrooms, carrots, and green peppers. Chicken is marinated, stir-fried with vegetables, and seasoned with a special fish-flavor sauce made from soy sauce, vinegar, sugar, garlic, ginger, scallions, doubanjiang, and cornstarch.

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