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Fine Fiery Flavours at Dong Sir. A Treat to Your Taste Buds

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      鍦ㄦ祿娴撶殑涓浗鏂囧寲鍜屼含鍓у浗绮圭殑鐜姳涓紝鐢ㄦ櫙娉拌摑閾滈攨锛屾懂閿℃灄閮嫆鐩熺殑缇婅倝锛屽悓鏃惰繕鑳藉悆鍒版柊鐤嗙儰鑲夛紝鏈夎繖鏍风殑缇庝簨鍎匡紵娌¢敊锛佸ぉ娲ョ殑鐪嬪畼鎮ㄥ彲鏄湁鍙g浜嗭紝闆嗗悎浜嗘懂鐑や竴浣撶殑鐗硅壊鐏攨搴“鎳備簨鍎挎懂鑲”宸茬粡鏉ュ埌澶╂触锛“钀芥埛”绻佸崕甯傚尯婊ㄦ睙閬撱傛湰鍦扮殑鍚冭揣灏忓垎闃熶滑涓瀹氬凡缁忚穬璺冩璇曪紝濡傛灉鎮ㄦ槸澶栧浗鍙嬩汉锛屾洿鏄笉鍙敊杩囪繖涓浣撻獙涓崕鍖楁淳娑緤鑲夌殑濂芥満浼氬摝锛

 

      浼椾汉鍛ㄧ煡宸濇笣鐏攨楹昏荆璇变汉銆佹疆姹曠伀閿呮竻娣¢矞缇庛佷簯璐电伀閿呴吀鐖界嫭鐗癸紝浣嗗皾閬嶄腑鍗庡崡鍖楃伀閿呬綘浼氬彂瑙夊寳娲鹃摐鐏攨鏇翠负杩蜂汉銆傝繖绉嶅寳娲炬懂缇婅倝鐨勭緤鑲夌伀閿呯浉浼犳潵鑷厓浠f垚鍚夋濇睏鎵撲粭鑰屽彂鏄庣殑涓绉嶇児楗墜娉曪紝鍚庣粡鍑犵櫨骞寸殑寤剁画婕斿彉鑷充粖锛屽湪鎴戝浗鍖楁柟鐪佷唤澶囧彈娆㈣繋锛佺敱浜庨噰鐢ㄤ紶缁熺殑閾滈攨纰崇伀锛屾懂缇婅倝鏃堕攨搴曟槸娓呮堡锛屾墍浠ュ缇婅倝鍝佽川鐨勮姹傞潪甯搁珮銆

 

      鎳備簨鍎挎懂鑲夌殑鑲夐偅鍙槸“寰堟噦浜嬪効”锛岀緤鑲夋槸鏉ヨ嚜鍐呰挋鍙ら敗鏋楅儹鍕掔洘闈炰汉宸ラゲ鏂欏杺鍏荤殑灏忓熬瀵掔緤銆傞敗鐩熺殑缇婅倝娌℃湁鑶绘皵锛屽叆鍙h蒋瀚╂粦鐖姐傜粡杩囦弗鏍肩殑浣庢俯鎺掗吀宸ヨ壓锛屾洿鍔犲仴搴凤紝缇婅倝鑲夎川鏇村姞绱ц嚧锛岀敤閾滈攨娑倝锛屽洖鍛抽矞棣欙紝鍑洪攨涓嶆簿浣滄枡锛屾贰鍙e叆鍢存湁寰井鐨勫ザ棣欍

 

      鎳備簨鍎挎懂鑲夌殑鍒宸ヤ篃“寰堟噦浜嬪効”锛屽浜庢潵鑷ぉ鐒剁墽鍦虹殑鏂伴矞缇婅倝锛屾噦浜嬪効娑倝鏍规嵁缇婅倝鐨勯儴浣嶈皟鏁磋倝鐗囩殑钖勫帤锛屼互杈惧埌鏈浣崇殑鍜鍤煎彛鎰燂紝鍙戞尌鑲夎川閮ㄤ綅鐨勭壒闀匡紱椴滄墜鍒囨洿鑳藉嚫鏄惧笀鍌呯殑鍒宸ユ墜鑹猴紝鍒蹇佷綆娓┿佽倝椴滀互鍙婂笀鍌呯殑鎵嬫硶鏄繀澶囦箣鏉′欢锛岀浉褰撹绌躲傚皬缂栧缓璁悇浣嶉瀹㈠埌鎳備簨鍎挎懂鑲夎惤搴у悗锛屽厛鏉ョ洏鍐昏倝娑﹀彛锛屽啀鏉ラ矞鎵嬪垏缁嗗搧锛岀粷瀵硅繃鐦撅紒

 

      鎳備簨鍎挎懂鑲夌殑鍚冩硶“寰堟噦浜嬪効”锛屾搴楀紑鍒涗簡澶╂触绗竴瀹“杩炴懂甯︾儰”鐨勫垱鏂板悆娉曪細娑倝鐨勯摐閿呭瓙涓婇潰澧炲姞浜嗙儰鑲夌殑閾侀摏瀛愶紝浣犲彲浠ヨ竟娑倝锛岃竟鐢ㄧ儰鐑殑閾涘瓙鐐欑儰鑵屽埗鍏ュ懗鐨勯矞缇婅倝锛屾懂鐑ゅ吋寰楋紒姝ゅ锛屼笉瑕侀敊杩囪繖閲屾瀹楃殑鏂扮枂缁村惥灏旀棌鐑よ倝鎵嬫硶鐑ゅ埗鐨勭緤鑲変覆锛屾拻鍏ョ洂鍜“鎳備簨鍎”绉樺埗鐨勯鏂欙紝鐑х儰鐨勯矞棣欐墤榧昏屾潵銆

 

      鎳備簨鍎挎懂鑲夌殑搴楀唴鐜鏇“鎳備簨鍎”锛屼负甯︾粰椤惧浼樿川鐨勪腑鍥介鐢ㄩ浣撻獙锛岀偣鑿滃尯鍜岀敤椁愬尯澶ц儐閲囩敤浜嗛噾榛勮壊銆佺孩鑹插拰榛戣壊杩欎笁绉嶅弽宸緝澶х殑棰滆壊銆備簩妤肩偣鑿滃尯椤剁閲戦粍鑹茬殑閾舵潖鍙剁敤閲戣壊褰版樉澶ф皵锛涚孩鑹蹭唬琛ㄤ簡鐑儏銆佹墽鐫鍜屾俯鎯咃紱鑰岄粦鑹蹭唬琛ㄧ潃 “鎳備簨鍎”绔ュ彑鏃犳銆佺敤鏂欏疄鍦ㄧ殑浼佷笟鏂囧寲鐞嗗康锛涗笌姝ゅ悓鏃讹紝椤惧灏嗕綋鍛冲埌娴撴祿鐨勪腑鍥芥垙鏇插厓绱狅紝浼犵粺鏂囧寲涓庢偁涔呯殑涓浗缇庨鏂囧寲浜ょ浉杈夋槧銆 

 

鍦ㄨ繖閲岋紝

寮搴楃殑浜猴紝鎳備簨鍎匡紱

鍋氶キ鐨勪汉锛屾噦浜嬪効锛

鍚冮キ鐨勪汉锛屾噦浜嬪効锛

鎹у満鐨勪汉锛屾噦浜嬪効......

 

      鎬讳箣锛岀⒊鐏+閾滈攨+濂界緤鑲=鎳備簨鍎挎秷璐癸紝鎳備簨鍎挎懂鑲夛紒

 
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In this month’s feature, we will woo you with a gastronomical experience filled with culinary heritage. So prepare to set your taste buds on fire with a baptism of spice at DONG SIR.
 
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Dong Sir was launched with the goal of creating a cultural ethos that generally translates to wellbeing In Tianjin’s colloquial language and is used as an adjective to express a person‘s understanding and reasoning, measuring to a high EQ in fashion expression. Specializing in what is essentially the Chinese man’s rendition of fondue, it is one of the pillars of Asian food. According to legends, this style of cooking created by Empire Genghis Khan is native to northerners.
 
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Thriving at the centre of Tianjin's commercial culture, Binjiang Dao, this restaurant offers sumptuous Chinese steamboat at an affordable price point. They also offer Bian Lian diner shows, creating a unique and interactive dining experience that will complete your traditional culinary journey.
 
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At the ornate entrance, our senses were instantly smothered with the vibrant scent of bubbling chilli hotpot. Welcomed by warm smiles and charismatic hostesses on the 2nd floor, the a la carte area, we were ushered to the dining area on the 3rd floor. The decor and layout at Dong Sir uses an intense bold contrast of three colours - gold, red and black. The yellow ginkgo foliage on the ceiling echoes the feel of the ancient capital city, Beijing, a testament to Imperial roots. Red symbolizes zeal, persistence and tender feelings, whereas black represents integrity and uprightness, highlighting Dong Sir’s concept of corporate culture. The space is also decorated in phoenix coronet, custom cloisonn茅 copper pots and retro tableware. You can also opt for private AC rooms for larger gatherings. A butcher station lines the side of the restaurant, where their primary focus - mutton - is broken down in the open waiting to be dipped into copper bowls of aromatic stock. 
 
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At Dong Sir, hotpot is serious business, insisting on authenticity. The pots are made of copper with a grate at the base for glowing charcoal, an opening to allow for air to create a draft and a tapered chimney in the centre, which fits over the opening. With just a hot grill placed over the pot it can instantly be converted to enjoy succulent BBQ. Dong Sir is the first in Tianjin to propose an innovative style of cuisine, where boiling and roasting can both be enjoyed simultaneously.
 
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The attentive staff serves an array of wafer-thin sliced mutton and beef much like prosciutto of varying thickness. Specializing in three specific cuts, braciola of sheep rib cut to moderate thickness ensures that the gristle has a crisp and springy chewiness, a perfect combination of freshness and tenderness and is rich in calcium. The most tender meat from a fine lamb is cut thinner and an ideal marbling combination of meat and fat from the hind leg of an adult sheep is cut thicker for a chewy texture. Meats can be mixed and matched with their vast assortment of fresh vegetables, bean curds and seafood, making each diner’s meal a personal statement.
 
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The shish kebab at “Dong Sir” adopts the most original method of roasting meat from Uygur of Xinjiang. Mutton from the marbled portion of hind legs is skewered on red willow branches and roasted on charcoal fire for that earthy flavour and strong red willow essence.
 
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Quality of raw ingredients at Dong Sir is top-tier and is vital seeing that the food is barely cooked, a technique referred to as rinsing. It is particularly special as the Small Tailed Han Sheep is farmed in the greener pastures of Xilin Gol League Inner Mongolia and beef imported from Australia, ensuring freshness and value for your buck. A plate of diced meat inverted and suspended midair won’t fall off, the absence of the usually overwhelming strong stench and no blood on the meat is reassuring.
 
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Each diner can pick up tidbits from the trays, scorch ingredients in a pot of flavorful soup broth and then dip it in their enticing dipping sauce. The broth contains added flavours and little touches that give it an almost medicinal flavor that pairs nicely with bite-sized pieces of sliced mutton and blanched vegetables. If you can’t take overly spicy food or too much chicken to opt for a full spicy hotpot, opt for a double flavor hot pot. The subtle flavors of non-spicy broth similar to Ma La Tang will give your taste buds a break. The Majang sesame peanut sauce looks ordinary, but concocted by the great chef is a secret recipe merged with the essence of dozens of spices and ingredients.
 
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Since local palates tend to shy away from strong, fiery spices, Tianjin’s contribution to authentic red-hot piquant flavours is minimal. This makes Dong Sir that much more precious. The restaurant stays true to its roots and lashes out spice at the same authentic level as what you'd find in China's spice capital, to experience a burning tingle after a satisfying meal full of fiery chili and numbing peppercorn.
 
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It is a varied and interesting ‘cook by yourself’ experience that will leave you breathing through your mouth. Whether in need of whipping your taste buds into submission, battling the freezing weather or even looking to create a collective cooking and dining experience or entertainment and great food under one roof, Dong Sir is the best choice for you!
 
Dong Sir Hotpot  
鎳備簨鍎挎懂鑲
Address: No 270 Binjiang Road, (Cross of Binjiang Road and Shanxi Road,) Heping District.
鍦板潃锛鍜屽钩鍖烘花姹熼亾270鍙凤紙婊ㄦ睙閬撲笌灞辫タ璺氦鍙o紝楹﹁喘鍟嗗満瀵归潰锛
Telephone: +86 22 2331 9777
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