DENG YING LOU

Dengyinglou Restaurant is an old restaurant with a lot of history and stories. The dishes are mainly Shandong cuisine, which tastes pretty good. The stir-fried shrimps are special and there are almost no side dishes, making the food very fresh. The squirrel fish is very beautiful in shape and the environment is elegant.

Dengyinglou is a time-honored Tianjin restaurant with a good reputation in Tianjin. Tianxing Riverside is in a good location, right by the Haihe River, near Shiyijing Road. If you book in advance, you can get a view seat. The dishes are good, but because of the epidemic, I ordered takeout, which is not as good as dining in.

The restaurant is located on the east side of the Daguangming Bridge. The food tastes pretty good. There are traditional dishes as well as more fashionable dishes that are closer to the public's taste. The environment is good and the service staff are decent.

【Deng Ying Lou】 According to legend, there are three mountains in the sea, Penglai, Fangzhang, and Yingzhou. In 1913, Su Zhenzhi, a Shandong native, came to Tianjin and opened a Shandong cuisine restaurant named "Deng Ying Lou", which means climbing the overseas fairy mountain in Shandong. In the 1930s, it opened a branch in the French Concession and became Tianjin's leading Shandong cuisine restaurant, with four branches, more than 400 employees, and more than 500 dishes. Due to various reasons, there are only one Deng Ying Lou near Nanjing Road and one near Daguangming Bridge in Tianjin. 【Good intentions】 Bitter melon, yam, fungus, green and red pepper, ginkgo, healthy stir-fry, color, aroma and taste. The small portion is indeed small, and the six-inch waist plate is generally enough for two people. It is best to order a medium portion for four people. 【Tianjin Fried Shrimp Waist】 Tianjin’s traditional old dish, this is the first choice when eating Tianjin cuisine, very large sea shrimp, pork waist with flower cuts, sauce flavor, tender and tasty, a bite of big shrimp, immediately taste the old restaurant flavor, long-lost taste. 【Old Stew Two Things】 Two kinds of beef tendons and beef eyes, Tianjin cuisine often has "two things" or "three things" dishes, but the ingredients are very different. These two are not easy to make at home. The tendons are very tender, and the beef eyes are a little hard, which subverts the impression of these two ingredients. The taste is still great, and the stew is very good. 【Stewed Mullet Eggs】 This is a soup dish. Mullet eggs are cuttlefish eggs. They are rich in protein and nutrition. They are the best in the sea. They are produced in the coastal areas of Shandong. This dish is the essence of Shandong cuisine. The soup tastes a bit like hot and sour soup. The mullet eggs are sliced ​​into thin slices, soft and tender without fishy smell. It is worthy of being a specialty dish. 【Nine Turns Large Intestine】 This dish was originally created by the chef of Shandong Jiuhualou. The sauce is cooked and the prepared large intestine is turned in the pot to absorb the sour, sweet, bitter, spicy and salty juices, so it is called nine turns. I ordered a small portion, six large intestines, bright red in color, with layers of casings, and a very full taste. When you take a bite, the juice flows. The intestines are handled very cleanly and delicately, with a faint aroma and a sweet taste, much like the taste of rock sugar elbow. If the acidity is slightly increased, it is estimated that more people will accept it. 【Chive Box】 It is not small. We eat rice. My wife likes to eat boxes. The minimum order is three. Most people in Tianjin like to eat this. Generally, when we have a party outside, we don’t eat rice at the end. If you come with a plate of this, everyone will eat half of it, and it will be the staple food. 【Fish Slices in Wine Sauce】 This is also a specialty here. Wine sauce is made by mixing the fragrant wine lees with the fish slices, which makes the fish slices more fresh and fragrant. However, the sweetness of this dish is too strong, which is a bit overwhelming and suppresses the wine aroma. It is a bit noisy. People are already afraid of sugar now. All the dishes ordered are small portions, and the price is very affordable. The whole bill is 238 yuan. There are coupons on Dianping.com. It is a good tradition for restaurants to divide the dishes into large, medium and small portions. The earliest restaurants were like this. When there are few people, you can order a few more dishes to try, and there will be no leftovers. It is called a small portion, which is also the amount of dishes in general southern restaurants.

There is an old saying in Tianjin: go to Dengyinglou for big dishes and go to Cheeselin for western food. Dengyinglou is actually supposed to serve Shandong cuisine, but it also combines the local style of Tianjin. Braised sea cucumber with scallions and braised three-shredded vegetables are the signature dishes of Dengyinglou and must be recommended.

The first stop after entering the Narat River Valley Grassland Scenic Area is a stone with the word "Tawusani" written on it. Tawusani means beautiful ravine in Kazakh. The grassland here is boundless and there are cattle and sheep everywhere. Unfortunately, the weather was not good and the continuous drizzle prevented us from fully enjoying the beauty brought to us by nature.

Dengyinglou Restaurant was founded in Tianjin in 1913 by Mr. Su Zhenzhi from Shandong. It is a century-old Chinese time-honored brand famous for its Tianjin and Shandong cuisine, local stir-fried dishes, and various pastries and snacks. Scallion-fried sea cucumber, nine-turn large intestine, steamed sea bass, squirrel fish, grilled prawns, seafood tofu, fish fillet in wine sauce, mullet egg soup, roast duck, three-fresh pot stickers, gold medal fried dumplings, etc. are all the signature dishes of Dengyinglou. After all, it is a century-old restaurant, and the taste of its classic dishes is as popular as ever, but the service level needs to be improved and enhanced.

On the fifth floor of Tianxinghe Plaza, by the Haihe River, the prices are very reasonable, and the portions are divided into large and small portions. We ordered scallion-fried sea cucumber, tofu box, and garlic broccoli, and the total cost was only 100, which was great value. The scallion-fried sea cucumber was especially good.