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Jiang Gu T骨 (Beitang Ronghui Store)

小吃快餐 · ⭐ 3.7

Gate 2, Building 5, Ronghui Business Park, Zone 4, Binhai–Zhongguancun Science Park, Tianjin Economic-Technological Development Area

Dishes

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  嫩滑蒸蛋羹

  嫩滑蒸蛋羹主要由鸡蛋和水按比例调制后，隔水蒸制而成。蛋液中可加入少许盐、葱花或虾仁等配料，蒸制过程中保持火候均匀，使成品质地细腻柔滑，口感嫩爽。
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  Slow-Cooked Potatoes

  Slow-cooked potatoes is a dish made primarily from potatoes, simmered gently for a long time. Potatoes are cubed and cooked with a little water or broth, along with葱,姜 and other seasonings, covered and slowly stewed until tender and flavorful.
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  Slow-Cooked Sauerkraut

  Stewed sauerkraut is a traditional dish primarily made with sauerkraut. After long, slow cooking, the flavor of the sauerkraut becomes more intense and the texture softer. To prepare it, place the sauerkraut and appropriate seasonings in a pot, add enough water, and slowly simmer until the sauerkraut absorbs the flavors.
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  Battle Axe Duck Leg

  A premium duck leg marinated and grilled over charcoal, resulting in a crispy skin and tender, juicy meat with rich seasoning.
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  Strong-style Braised Pork Rice

  Jiang-style braised pork rice features fatty pork belly with onions, carrots, and potatoes, slow-cooked with soy sauce, sugar, cooking wine, star anise, and cinnamon. Served over steamed white rice, the tender meat is soaked in rich sauce.
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  Stubborn Heart Rice

  Jiangxin Rice is a specialty staple food made from high-quality rice, combined with an appropriate amount of water and carefully cooked to achieve a soft, sticky, and sweet texture. The grains remain distinct and the flavor is rich and satisfying.
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  Stubborn Bone Special

  Jiang Guti is a dish primarily made with pork ribs, which are marinated and then stewed or braised to allow the bones and meat to absorb the flavors fully. It is typically seasoned with soy sauce, cooking wine, ginger slices, and green onion segments, resulting in a soft and tender texture with rich bone aroma.
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  Lucky Double Delight Braised Pork Dumpling Rice

  Hongyun Shuangxi Braised Pork Meatballs Rice features minced pork mixed with scallions, ginger, egg white, and starch, formed into large meatballs, fried to set shape, then braised with soy sauce, sugar, and cooking wine until flavorful. Served over rice with the meatballs on top, drizzled with thick sauce and garnished with greens.

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