Tianjin people love noodles in summer, but do you really know how to eat noodles? Our Tianjin Wei's noodles are exquisite! Isn't it just a noodle? What tricks can you conjure up?
In the impression of many people, eating fish noodles is to save trouble. You know, if you want to eat authentic noodles in Tianjin, the pomp and circumstance is comparable to a table full of Han Chinese!
This... Could it be that I opened it the wrong way?
This is the unique noodle table in Tianjin
"Eat fishing noodles on a happy occasion", which is a custom handed down in Tianjin for hundreds of years. Eat "happy noodles" on red and white happy events, eat "longevity noodles" on birthdays, eat noodles for new year's festivals, move to a new home, and eat noodles at the beginning of a serious illness, which shows the love of Tianjin people for fishing noodles. "Fishing noodles into a table" is a unique cultural tradition in Tianjin, although other provinces and cities also have the custom of eating noodles, but only Tianjin is the one who makes a feast.
Tianjin's noodle noodle mat is also called "four-dish noodles", which refers to four plates of cold dishes, four plates of stir-fried vegetables, four plates of noodle dishes, four plates of noodles, taking the meaning of "four flat and eight stable", asking for an auspicious.
According to legend, cheng huanzhang (cheng wuye), the owner of the "Juqingcheng" restaurant in the "Eight Great Chengs", and Bi Wenyu, the owner of the "Yihe Cheng" restaurant, jointly invested in the original site of the "Juqingcheng" in Nanshi to build the "First Moon", which is known as the first of the eighty major restaurants.
Four-sided code: red and white brine double on the sea mixed with milk sauce braised whole dice fried Yifu noodles clear soup three slices
Four stir-fry dishes: fresh peas fried shrimp fried dragon and phoenix silk Braised dried scallops diced barracuda
Four-sided yards: Yifu noodles, three fresh brine, three fresh soups, one bowl
Four stir-fry dishes: stir-fried green shrimp cucumber Fried river crab meat Soft fish fan Silver needle gluten shreds
Four-sided code: noodles on behalf of the brine hot pot silverfish
Four stir-fry dishes: fried jade strip shrimp leek yellow silver needle gluten silk slip purple crab osmanthus fish bone
Braised vegetarian noodle slip north and south Scorched fried gluten shredded Roasted double dishes Sauce tofu vegetarian brine fruit coriander True vegetarian brine with four-sided yards Dry nest noodles a table Original soup a bowl
As the seasons change, the noodle mats are also different
Two common types of noodle mats in Tianjin
The taste is mainly salty and fresh, economical and practical, meat and vegetarian combination, reasonable nutrition.
There are full dish codes: (cucumber shredded, soybean, green bean, shredded carrot, shredded cabbage...·· ）
Four hot stir-fry: sautéed shrimp, sweet and sour gluten shreds, sautéed yellow cabbage, dried sautéed shredded meat
Halogen: three fresh brine, vegetarian halogen (dumpling halogen)
The dishes are exquisite, the materials are diverse, the cooking methods are unique, the colors are beautiful, and the taste is suitable.
Four hot stir-fry: sautéed shrimp slices, crab yellow, osmanthus dried scallops, fried gold and silver wire
Brine: Family portrait brine, milk full stew brine
Hungry bar ~ wipe the saliva, this most classic has not been introduced yet! Be sure to talk about these three fresh brines! Do you know which "three fresh" it is? Wei Tianjin small class has started~
It is said that this used to be the food of the Aisin Kyora family. Ai XinJue Luo Puzuo loves to eat meat, so he uses high-grade ginseng, shrimp, and white meat slices to make three fresh brines, poured on the noodles, the aroma is fragrant, the taste is delicious, and it is deeply liked by Pu zuo. Later, it flowed into the people, and the people could not afford to eat, so they made improvements, so there has been no unified standard for what is sanxian. Until the Tianjin Catering Company convened Yu Tie and other famous chefs in Tianjin, everyone discussed and unified the "three fresh" into: sea cucumber, shrimp, boiled white meat slices, since then the "three fresh" has a standardized definition.
This is the famous three fresh brine!
The guards are also hungry!
In order to find the best and most traditional noodle noodles in Tianjin
Today, the guard guy broke his leg
On the newly opened road hides an unusual restaurant
Boss Zhao, who runs the Jinwan Market Town here, is an authentic Tianjin native, engaged in the catering industry for thirty years, and has a certain reputation in the Tianjin catering industry. When he saw that the noodles of other provinces and cities were in a mess in Tianjin, Boss Zhao felt that the traditional noodles with Tianjin characteristics would definitely be favored by everyone, so he decided to make Tianjin noodles a brand and carry forward the unique characteristic noodles in Tianjin. Boss Zhao invited his master Yu Tie to discuss the development of noodle noodles in Tianjin and moved the noodle noodles to the menu of Jinwan Market Town.
After the restoration of the noodle table, the meaty plum ginseng, sea shrimp, fat and lean plum meat are selected as raw materials.
The broth is marinated to make its seafood flavor more intense. Even the egg stir-frying method is exquisite, first stir-fried half, the other half to be put when the brine, so as to ensure that the brine is bright and shiny, looking very appetizing.
After the pot is out, brew the piping hot peppercorn oil (also known as "brewing the skin"), spray the nose with fresh aroma, "blah la la" listen to the collision of hot oil and brine shallots, eager to take a big bite immediately. To say that this "brewing skin" is the most traditional and flavorful process of Tianjin cuisine and Lu cuisine after decades of fusion, Tianjin brine method is the most traditional and flavorful process.
The noodle table here is extremely exquisite, and there should be four-flavor Tianjin snacks in front of the noodle table.
Four cold dishes are then served for a drink with wine.
Immediately afterward, stir-fried dishes with noodles were served one after another, roasting four treasures, stir-fried shrimp, sweet and sour gluten shreds, coriander fried chicken stings...
When the dishes are put together, the brine and noodles are served together, and a table of noodles that not only inherits the characteristics of Tianjin but also has a special exquisite and fresh flavor, is placed in front of you.
This is the Tianjin noodle table, a table and delicious, just to match this bowl of noodles, so that the noodles taste more flavorful...