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Go to Tianjin must not miss the food, you can share to friends from other provinces, ready to go to Tianjin travel friends remember to collect! Don't miss the local cuisine, this article is longer and more pictures. It is recommended to collect it before watching!
The dog ignored the buns
Although I don't recommend eating dogs ignoring buns, it doesn't live up to the name. However, as a well-known snack at home and abroad, it should still be introduced. The snack is made of flour, pork and other materials, its origin in 1858 AD (The Xianfeng period of the Qing Dynasty), has a history of more than 100 years, the snack is the first of the "Tianjin Three Gems", is one of the chinese time-honored brands. Dogs do not care about the noodles and fillings of the buns, the selection of materials is fine, the production process is strict, the appearance is beautiful, especially the bun pleats are evenly proportioned, and each bun is not less than 15 pleats.
Let's start today's food journey
Ear eye fried cake
Ear Eye Fried Cake is also one of the three best delicacies in Tianjin, which was created in the Guangxu period and has been around for more than 120 years, named because the shop is close to Ear Eye Hutong. Created by the Huimin Liu Wanchun, the fried cake is selected with fine ingredients, finely made, and inexpensive, winning the nickname of "Fried Cake Liu". Ear eye fried cake, must eat hot. In this shop, fried cakes are basically made by two people. A person is responsible for the bun, wrapping the pre-prepared filling into the glutinous rice, and a basic fried cake is formed. After wrapping, the soft glutinous rice dumplings are thrown into the pot, the other one is responsible for frying, the first frying is formed and then fished out with a fence, and a few flips are dropped into the second pot and fried until golden brown. The fried cake that has just come out of the pan is mouth-watering to watch, steaming and wrapped in oil paper, and when you bite down, the hot aroma of the skin warm filling fills the corner of the mouth, bringing the pleasure of lips and teeth.
Eighteenth Street Twist
Gui Fa Xiang Twist Flower, also known as the Eighteenth Street Twist Flower, is one of the "Tianjin Three Musts" foods together with Tianjin Dog's Buns and Ear and Eye Fried Cake. Gui Faxiang's assorted twist flower is crisp and sweet, unique in flavor, and long-lasting, and can be stored for three months in spring and autumn, and two months in summer, which is amazing. Eighteenth Street twist flower is after repeated exploration and innovation, in the middle of the white strip and hemp strip sandwich a strip containing osmanthus flowers, min ginger, peach kernels, melon strips and other small ingredients of the puff pastry filling, so that the fried twist crisp soft sweet and distinctive, to create a assorted stuffed hemp flower. It is characterized by fragrant, crispy, crisp and sweet, and it is placed in a dry and ventilated place for several months without losing the taste, and it is not soft and non-deteriorating. Domestic and foreign guests who come to Tianjin for tourism must bring a few boxes of twist flowers to send to relatives and friends when they leave.
Here are some of the dishes that aren't particularly famous, but locals must recommend to good friends!
Sugar sautéed chestnuts
Sugar-fried chestnuts are a famous traditional snack with a unique local flavor in the Beijing-Tianjin area, and it is also a delicious dish with a long tradition.
In the cold winter, people can get their hands out of their pocket gloves and other people's necks, probably rock sugar gourds, baked sweet potatoes and sugar fried chestnuts. Rock sugar gourd and baked sweet potato as a long-standing street double, today will not say more, let's talk about sugar fried chestnuts. The allure of sugar-fried chestnuts is not only the taste, but also the scene. In other words, the move is "performative", both savory and ornamental. Other mountain treasures and seafood can only be made in the kitchen, and diners can see that they are already full of color and flavor. Even if a curious diner wants to sneak into the kitchen to watch, it is likely to be turned away. Sugar fried chestnuts are different, in order to eat while hot, the entire stove, iron pot, etc. are moved to the street, fried and sold.
Tofu meat with sauce
The bottom of the bowl is lined with yam, the bowl is covered with a selection of pork belly, each slice is smeared with curd milk, and steamed in the pot for several hours until the taste of curd is soaked in each piece of meat... After coming out of the pan, pour a bowl of lapa garlic, dipped in garlic aroma, each bite is endlessly evocative. Curd meat is a very homely dish, and there are many different types and styles of practices throughout the country. Generally speaking, the pork belly with skin is cut into long slices, with curd milk as the seasoning material, through one boil and two steaming, the curd meat is fat and not greasy, soft and delicious, the color is bright red, and it is almost a must-have dish at various banquets. Bright red in color, fat but not greasy, it is a seasonal dish in spring and summer.
Fry the braised seeds
Fried braised seeds is a traditional dish in Tianjin, China, which belongs to the Tianjin cuisine family; The pan-fried stew is made with mung bean flour and fried with spices. In the old days, on the second day of the second month of the lunar calendar, almost everyone cooked and ate it. The color is yellow and white, there is a sense of transparency, the outside is hot and crisp, the inside is soft and tender and cool, smooth and delicious, dipped (or mixed) food as a material, the entrance is sour, fragrant, spicy, salty and full of flavors. In fact, there are stews all over the north, and the Tang Dynasty people have the saying that "up to ninety-nine, down to just go, have eaten stew". The practice of stew varies from place to place. Yantai and Dalian stews are also made of sweet potato starch as raw materials; Hebei Xingtang and Dingzhou stews are made of lean pork and yam flour noodles, which are similar to enemas; Henan Yuzhou stewed seeds are made of special sweet potatoes and pressed with semi-finished noodles; the raw materials of Dandong stewed seeds are also starch,
Blast oven baked cake
Blast furnace baked cake has a long history, has thousands of years of civilization history record, burnt cake plus beef, can be called a must, burnt cake color brown, placed on charcoal slow baking with the maturity of the baked cake, the aroma overflowing mouth-watering, blast furnace baked cake is also a kind of hu cake, the so-called blast furnace was originally a hanging furnace, and there is also called chicken nest furnace, can be picked along the street to sell, and then gradually fixed business, the pot at the top of the stove is no longer hanging. This cake is mostly made of fermented noodles, rolled out into cores, cut flowers and spread rounds, and then baked with sesame seeds on one side. When ripe, it is crispy on the outside and tender on the inside.
Nut sheets
Lao Guo Ren Zhang is a native of Beijing, and his bank is to make fried goods and fried gluten, and it is his fried nuts that eventually make him famous. Old nut Zhang has a set of theories, pay attention to twenty-four solar terms and twenty-four colors, there are amber, beige, rock sugar color, etc., nut zhang, Chinese time-honored brand, its nut products have been created for more than 160 years of history, is one of the specialties of Tianjin. There are many kinds of high-quality products such as amber peanut kernels, amber walnut kernels, tiger skin peanut kernels, pure fragrant peanut kernels, milk melon seeds, five-spiced pine nuts and so on.
Cooked pear cake
Cooked pear cake, also known as Koshiki cake, is a unique flavor snack in Tianjin, China, cooked pear cake is actually not related to pears, the word "pear" in it should be the same as the word "mile", meaning "cooked mile". Cooked pear cake in Tianjin has always been a popular snack for children. It is ground into flour residue with rice and steamed as the main ingredient. To make it, place the rice noodles in a wooden koshiki, steam them in a steamer for a minute, and then apply various small ingredients to them. Initially, there were only three kinds of fillings: bean paste, white sugar and red fruit, and gradually developed to include oranges, apples, pineapples, strawberries, chocolate, black sesame seeds, sweet potatoes and other varieties of small ingredients, forming an authentic Tianjin-style snack.
Yangcun cake dried
Yangcun dried cake is a traditional specialty of Tianjin, China, which was founded in the Yongle period of the Ming Dynasty and originated from the cloud cake, which is a typical product of canal culture. Yangcun dried cake is made of high-quality rice and sugar as raw materials, and is processed by more than ten procedures such as soaking, rolling, sieveing, stirring, fermentation, forming and heating. Yangcun dried cake is known for its easy digestion, healthy spleen and stomach, soft and delicious. As early as the 1930s, Yangcun Wanquantang Poria Cake Participated in the Panama International Exposition and won the third-class "Jiale" bronze medal; In 2007, the yangcun dried cake making process was selected as the first batch of intangible cultural heritage projects in Tianjin. Yangcun cake has a white appearance, non-stick teeth, no noodles, soft tendons, and a unique inner taste
Stone Door Kansu Bag
Shimenkan, Tianjin's vegetarian snacks, the popular Stone Gate Kansu Bao, well-known as the earliest time-honored brand of vegetarian bags in the country, has a history of more than 100 years. Shimen Kansu Bao Shop was originally a true suyuan that opened on Gongnan Avenue in the last years of the Qianlong Dynasty. Because the shopkeeper built a gate at the entrance to prevent the summer rain from entering the store, he was given the nickname of "Stone Gate", and later he was given the "Stone Gate Kansu Bao" by the Cixi Emperor and established this name. A total of 19 kinds of ingredients are invested in the stone gate kansu bun filling, all of which are famous products from all over the world, and the buns made of thin skin and large filling, have bite strength, its rich and unique vegetarian flavor, the aftertaste of the food is endless, especially the elderly like to eat, and it is indeed a unique traditional flavor snack in Tianjin.
Stick to the small fish
Sticking to the dumplings and boiling small fish is a traditional local cuisine in Tianjin, and it is also well-known throughout China. In fact, its approach is also very simple, with the changes of the times and the changes in the environment have also improved. Boiling small fish is no longer a small fish in the ear of wheat, but a fresh crucian carp, after cleaning the internal organs, the veneer is fried in oil; Then cook it in a pot with shallots, ginger, garlic, curd milk, vinegar, and soy sauce, and then grill it in warm water. The dumplings are mixed with cornmeal and mixed with a little finely ground with soybeans, and put on a bell to paste, and the golden gales are evenly crispy to eat. Some are steamed in a pot, shaped like a small pyramid, called a nest head. Fragrant and delicious boiled fish are sweet and refreshing to eat, and the more you eat, the more you want to eat.
Did you have a big appetite and want to fly to Tianjin right away to feast on it? There is no Tianjin specialty food that has not been mentioned, welcome to leave a message in the comment area, let's make a map of China's food together.
The next issue updates the cuisine of Beijing, if you want to know more about the cuisine, pay attention to me ~ thanks for sharing the collection!