Tan Jin Shredded ($6.99)
Called dongbei da lapi in Chinese, this is a mung bean noodle dish made with shredded pork, egg, parsley, carrots, garlic and cucumber. It's drenched in a vinegar sauce and paired with Chinese hot mustard.
Tianjin Buns ($6.49)
These savory steamed pork buns might be the most popular dish at Tianjin Bistro. Dip them in a saucer of black vinegar for an extra zing.
Shredded Pork with Fermented Bean Paste ($7.99)
This is a popular Northern Chinese dish. Shredded pork with fermented bean paste paired with cucumbers and julienned scallions. Kind of the "poor man's" version of Peking duck.
Chive Turnovers ($5.99)
Northern Chinese food is famous for their different types of buns. This is a pan-fried dumpling stuffed with thinly chopped chives, egg, and pork.
Sauteed Triple Delight ($8.99)
A popular Tianjin dish that pairs well with rice wine. It's a triple delight with pork, kidney, and liver that's been stir-fried with soy sauce, vinegar, onion and garlic.
Pork Bun ($7.99)
Crispy sesame-crusted bread stuffed with fatty pork cubes and parsley.
Spicy Crawfish (16.99)
Despite their popularity in China, crawfish (known as xiaolongxia, or little dragon shrimp) do not have a long history in Chinese cuisine. It was only in the late 1990s that the fad swept across the mainland. They are cooked with hot spices and enjoyed with a cold brewski on mid-summer evenings. How to eat it: Suck on the head to get the spices out. Peel off the shell, get rid of the intestines, and eat whatever meat is left.