Tianjin has a large Hui population, so Tianjin's halal cuisine has always occupied an important position in the field of Tianjin cuisine.
Recently, I chatted with a teacher and learned about a dish that sounded very strange - grilled sea sheep.
Teacher Fu said that this dish was very famous in the past, but now it is close to being lost, and it is difficult to find it in the restaurant.
What has the seahorse heard of, what is the sea sheep? And listen to the little view to you
Grilled sea sheep, there is actually no sea sheep in this dish. "Sea" is the shark fin of Hai Bazhen, "Sheep" is the fine sheep eight samples in haggis, and "Sea" and "Sheep" are cooked on the same plate, which is for "Sea Sheep". Grilled sea sheep is a traditional dish of Tianjin Halal feast, which was called the first major dish of Halal at that time.
According to legend, the dish of grilled sea sheep originated from Tianjin Hongbinlou Restaurant, which combines the whole sheep dish of the palace and the shark fin soup with Tianjin specialties. The main ingredients of the grilled sea sheep are the hoof tendons, spinal cord, sheep brain, sheep eyes, gourds, sandan, tongue, belly and other "eight pieces of sheep" and golden hook shark fin soup of the high-grade goat. According to the different textures of the eight raw materials of the sheep, they are cooked on different heats. Then change the knife into 3 cm cubes, blanch thoroughly with boiling water; fry a spoon with chicken and duck oil, onion and ginger, cook cooking wine, soy sauce, add broth, boil into juice, fish out the green onion and ginger, leave half of the juice to burn shark fin, the other half of the juice in the "sheep eight" roast into the taste, put on the plate to base. Finally, put the shark fins in the pot, spoon the soup, simmer over low heat, and cover the "Eight Kinds of Sheep", which is very clever.
As the first major dish in Halal, due to the high price and the increasingly non-promotion of shark fin soup in contemporary times, this dish has slowly withdrawn from the menus of major restaurants. Now if you ask young chefs, some haven't even heard their names.
Shark fin soup with haggis, a seemingly unmatched combination, once attracted criticism from culinary experts. They believe that no matter how precious the "sheep eight", it is not worthy of noble shark fin. However, the food thing has never been fixed, as long as it is delicious, it can be popular.
It is said that in the early years, Li Hongzhang was often in Tianjin when he became the prime minister of Beiyang, whether it was a family banquet, or a hospitality for relatives and friends, or a business event reception, it must be "three kinds of one sheep". What is the "three kinds of sheep", that is, sheep brain, sheep eyes, sheep spinal cord. Using the traditional Tianjin cooking technique "Du", the sheep's eye, sheep brain and sheep spinal cord are cooked into a golden color, which is a famous dish in Jingu in the Qing Dynasty. Can you say that Li Hongzhang's taste is not high? The famous dish "Li Hongzhang Miscellaneous" brought to the United States by Li Hongzhang may not dare to compliment it even more. An authentic bowl of haggis is so drunk that Americans are so intoxicated that they once touted this dish as the number one dish in Chinese cuisine.