For the past three months, Famous Foods has been offering Tianjin specialties amidst their pan-regional Chinese menu. A tall gentleman who works with glasses helped navigate me through their specialties, which I didn’t have a chance to try this time around. They’re a small place and a few doors down from Shanghai Flavor shop, the Bay Area’s only purveyor of soup-filled Sheng jian bao. It would be worthwhile to this place out on a combo visit. Their specialties include:
Bean curd seafood and vegetables: listed in Chinese as eight treasures bean curd, this includes a mix of seafood and vegetables, including their stir fried squid rolls, and they plan to elevate the ingredients in different seasons.
Any of the clay pots are recommended.
Stir fry pork tripe with salt, which has lots of cilantro
Peking style shredded pork comes with a side of tofu skin for wrapping. This was the dish he was most excited by. I didn’t get a sense of how the sauce differs from the Beijing version of the dish.
Stir-fried pork liver and kidney
Fish flavored “yu xiang” pork is not listed on the menu. He said the Tianjin version of this dish is entirely different than the Sichuan dish (“fish fragrant” or “garlic sauce”) of the same name.
Untranslated on the menu:
Tianjin mantou ( filled steamed buns, I forgot to ask what they put in the filling )
Tianjin style zha jiang mian ( Bean sauce noodles )
Da lu noodles
Zha cai noodles (pickled mustard stems)
Lamb noodles (羊肉氽面 maybe like this recipe http://xiachufang.com/recipe/12870/ )
872 old San Francisco road