Lamb porridge
Tianjin snacks have a long history, with the characteristics of fine selection, fine production, variety, and diverse tastes, and the grade can be high or low, which has always been very popular. In the 1940s and 1950s, snack stalls were spread throughout the city, and there were three professional markets - sanwu, bird market, and authentic outside; the major restaurants also had snacks and snacks for high-end feasts. Unfortunately, many varieties have been extinct for many years.
At that time, the vegetarian roll circle of Li Ji Fried Goods Shop in Hongqiao District was very famous, and the meat roll circle of Fu Ji in Bird City was popular among the population. The skin of the vegetarian roll ring is made of tofu skin, and the filling is filled with bean vegetables, red and white powder skin, coriander, sesame sauce, soy sauce tofu, sesame oil, salt and other materials. Beat the paste with flour, roll up the filling, cut into twelve centimeters, spread the batter on both ends and fry. Meat roll rings are fried white dried with pork shreds in the filling of vegetarian roll rings.
Coils
There is a grandmother Mu on Jinhuayuan Street in Hongqiao District, who opened a mutton porridge shop, green onions, large noodles, butter stew, boiled and smashed beef and sheep bone marrow, boiled for an hour to put white wheat kernels, boiled on a high fire for six or seven years, and switched to a warm fire. Turn the pan with a spatula to prevent the paste, then seal the heat after four hours, use the large brine to find the salt, put it in a bowl and drizzle with sesame oil, sprinkle a small amount of shredded lamb. Grandma Mu died in 1951 at the age of 90, and the mutton porridge was broken.
Tianjin pot bar dish evolved from Shandong pancakes, Shandong people love to eat wheat, sorghum, millet pancakes, but also cut mung bean pancakes into willow leaf pieces, when the dish fried to eat. In the early years, Shandong people came to Tianjin to make a living, changed the mung bean pancakes into pots, mixed with small ingredients, and went to the water shop to cook with boiling water, which was sold at that time, called pot dishes. In the 1950s, Tianjin's famous pot dishes were Wan Shuncheng, operated by Changfu in the back door of Intertek Mall, and the other was the pot shop operated by Zhang Baolin in the northwest corner, the predecessor of Dafulai in Xidawanzi.
Wan Shuncheng made a pot of Zhang Wenquan, Lu Guangqing master and apprentice, made the pot as thin as paper, translucent, more exquisite, base oil ginger stew pot, stir-fried fragrant dried slices, add sauce tofu, soy sauce, coriander, salt, hook into a small brine. The big brine is to mix the powder with water, put on the small brine, increase the material surface, sesame oil, salt, and put an appropriate amount of alkaline noodles to prevent the brine from slackening. After the pot vegetables are placed in a bowl, add the sesame sauce, coriander and spicy paste mixed with sesame oil and soy sauce tofu. All five flavors are complete, each with an aromatic appearance.
Pot dish
Spring cakes
During the "Lichun" period, Tianjin people had the habit of eating spring cakes. Spring cake originated in the northeast and later spread to Beijing. One pound of noodles is blanched with boiling water, the other pound of flour is mixed with cold water, the two pieces of noodles are kneaded together, broken into one or two agents, pressed into a flat circle, brushed with oil on it, sprinkled with noodles, and the oil of the two cakes is stacked on the face and rolled into a round cake with a diameter of nine inches. After the bell is ripe, turn over six or seven times, turn over when the bottom surface is seven or eight ripe, open the cake and close it, turn over ten times when it is ripe, and fold it into a triangle to make the bell.
In the early years, there were three kinds of rice cakes in Tianjin: one was the water mill rice cake imported from Ningbo, Zhejiang Province, for stir-frying and soup; the second was the white-noodle tower flower cake, a layer of noodles, a layer of dates made into a pagoda-style, a large height near the ruler, the top layer of flowers, marked with food color, is the staple food of the festival; the third is the rice cake, the rice noodles are steamed, cut into slices and fried, sprinkled with sugar, hot to eat the best.
rice cake
The first jiang rice cake was created by a small vendor in Tianjin surnamed Hong, who sold it on a cart in Taikang Hutong, Binjiang Road in the 1930s. In the 1940s, Wu Guiming sold stuffed rice cakes in Nanshi Sanwu, with many varieties, fine production, and sweet noodles. Wan Shuncheng Snack Bar introduced high-grade rice cake Lama cake from Beijing, the method is one pound of white noodles, eight two five eggs, nine two white sugar, four money baking powder, do not put water into a paste, container sesame oil, steaming for half an hour.
Tianjin's hemp dumplings and cold fruits are traditional summer sweet snacks, and vendors sell them in the morning market or on street skewers. Ten pounds of rice, wash and soak in water for two hours, fish out the drawer and steam for thirty minutes, pour it into the basin after coming out of the pot, add ten pounds of boiling water with five money alum noodles, cover and simmer for fifteen minutes, then steam for twenty minutes, mash up after coming out of the pot, and let it cool. Mince the melon seeds, peaches, osmanthus flowers, melon strips, green and red silk, mix with sugar, sesame oil and sautéed sesame seeds, and stir to form a filling. Rice puree is kneaded into a potion, glued to the cooked flour, and the filling is made by pressing the flat bun by hand. The finished product is bright and hard, and the storage time is long. The dough is filled with sugar and closed in a round shape; the cold fruit is bean paste, semi-round toad-shaped, and open.
Hemp balls of cool fruit
There are also a lot of high-end snacks. Tianjin Pavilion "Badacheng" and "Eight Buildings" all have a kind of ginseng cake, which is actually a white radish silk cake, which is listed as a snack product because of its fine production. Wash and peel the white radish and rub it into silk, blanch it in boiling water, remove the odor in cool water, and remove the pressure to remove the water. Cut the ham into thin strips, mix with large oil, salt, green onion and MSG in the shredded radish to make the shredded radish filling. Half a pound of flour is made of large oil to form pastry, and the other half of the flour is made of cold water and a little large oil to form a leather noodle. Divide each into ten agents, put the shortbread in the skin, roll out the long slices by flat rolling, roll it into a cylinder from one end to the inside, and then press the flat bun filling, press it into a cake shape, put it in a large oil pan, and fry it warmly for six or seven minutes to float.
Hammer chicken noodle soup originated from the family kitchen of a family in tianjin's rich "eight big families", and was introduced into the Tianjin flavor restaurant "Bada Cheng" and became a dim sum for high-end feasts. Pork belly in half, peeled chicken breast in half, smashed into mud with the back of a knife, chopped into minced meat. Use warm water to make the chicken into a porridge, put the two kinds of minced meat together, add salt, a little MSG, stir the egg whites in five, put a pound of flour and good, roll out into thin slices, cut into thin noodles, boil in water, fish out and put in a soup bowl. The noodles are soft and smooth, and the broth is made with seaweed and shredded chicken for a more delicious taste.
Pastry snacks have a history of 100 years in Tianjin, and the yuanbao crisp made in the early years of the "chengzi" restaurant is a must-have snack for the feast before and after the Spring Festival. Half a kilogram of flour is made of three or two halves of sesame oil and pastry into oil, and the other half of the flour is added with five dollars of sesame oil, add an appropriate amount of water and skin noodles, and roll out into a powder. Wrap the pastry in the skin, roll out the long slices, cut it in the middle, roll out and put the two fillings of red fruit and bean paste, knead well, pair together to become one, pinch the lace, fry it in a warm oil pan, and the oil noodles are cooked.
Yuanbao crisp
Hammer chicken noodle soup