Signature Dishes Refreshed at Jin House of Four Seasons Hotel Tianjin

Gourmet is a journey without boundaries — celebrating flavours that evolve with time. At Jin House Chinese Restaurant, at Four Seasons Hotel Tianjin, the Chinese Executive Chef Miao Fan brings this philosophy to life through his approach of "preserving the essence, embracing innovation" – a seamless blend of honouring Cantonese culinary heritage and infusing it with fresh creativity. With the launch of an elevated menu of signature dishes, Jin House invites guests to rediscover timeless classics reimagined with vibrant new energy.

“Signature dishes are the soul of a restaurant,” shared by Chef Miao. “I hope to keep the beloved flavours that guests treasure, while giving each dish a renewed vitality.”

Pursue the Authentic Taste: Crispy Roasted Flaxseed Chicken

In the Cantonese cuisine, freshness and authenticity reign supreme. The choice of chicken defines the dish, and Chef Miao spares no effort in selecting 210-day-old Zhanjiang chickens, raised on a diet of small fish and shrimp with plenty of room to roam. The result is tender, succulent meat beneath a skin roasted to a bronze sheen, delicately sprinkled with toasted flaxseeds for a nutty crunch. Every bite brims with the authentic, robust essence of chicken.

A Beloved Classic: Selections of BBQ Delicacy

No Cantonese feast is complete without BBQ Delicacy, a culinary tradition cherished across generations. The Honeyed Barbecued Pork, made with premium Iberico, delights with its perfect balance of smoky sweetness and tender texture.

Equally irresistible is Jin House’s signature Crispy Pork Belly, where golden, crackling skin gives way to juicy lean meat and just the right touch of rich, melt-in-the-mouth fat. Paired with white sugar or a dash of mustard, it’s indulgence at its finest.

The Roasted Goose, its amber skin infused with a whisper of fruitwood smoke, bursts with flavour at the first bite. Enhanced by tangy plum sauce, it lingers long after the last taste.

A Bold Reinvention: Crispy Beef Ribs, Plum Sauce

The Crispy Beef Ribs with plum sauce have quickly become a guest favourite among the new highlights. Inspired by the comforting traditions of slow-braised beef, Chef Miao selects richly marbled U.S. short ribs, gently simmering them with natural fruit sugars and spices until infused with flavour. A quick high-heat fry locks in the juices before coating them with a glossy Teochew sour plum sauce. Crisp on the outside, tender within, and beautifully balanced between savoury richness and a sweet-tart finish, it’s a dish to remember.

An Artful Medley: Eight-Flavour Coral Trout

Chef Miao introduces the exquisite lingcod with his inventive “one fish, three flavours” concept in a dazzling display of culinary craftsmanship. Guests may choose three preparations from eight inspired options, each bringing a unique twist to this prized ingredient. Standouts include Steamed Coral Trout with Teochew preserved radish and black pork sauce, Coral Trout poached in lobster broth, and Baked Coral Trout with basil in a clay pot. Together, they capture the delicate freshness of coral trout in all its glory.

Please call +86 (22) 2716 6262 / 6688 for reservations or inquiries