Source: ZiQiao Desk (ID: jxylsy3377)
Tianjin cuisine is referred to as Jin cuisine, and there is an ancient poem "Sunset picnic cooking fish kettle, see the water Pu sail selling crab boats." "February puffer fish October crab, the two also live together in Tsumen." "The giant luo net has obtained the three springs, and the tengchun wine has been boiled well; the fine condition of the thirty kinds has been taught to taste the fish to win the jiangnan." Originating from the folk, relying on the products of Tianjin, especially the two fresh rivers and seas, birds and wild game, and the folk customs and customs of "like to taste fresh, good food, talk about the seasons", "customs are luxurious", "eat a fresh meal, death is not unjust", in the late Ming and early Qing dynasties gradually formed a complete Jin cuisine system covering Hanmin cuisine, halal cuisine, vegetarian cuisine, hometown local specialties, and folk snacks.
Folk are known as "eat fish and eat shrimp, Tianjin is home", spring seasonal dishes have noodle fish sauce, fried shrimp, fried whole crab, cooking spring shrimp and other dishes, summer there are boiled mackerel, braised cod, etc., in autumn there are fried green shrimp, cooking knife fish, crab yellow, steamed river crab, carp, stuffed crucian carp, etc., in winter there are four treasures of winter silver fish, purple crab and sour sand purple crab, Koryo silverfish, silver fish purple crab hot pot, representative Tianjin style dishes have eight bowls, four big steaks, winter four treasures.
Tianjin is bordered by the ocean, the river and the sea are two fresh, representative dishes include carp, fried shrimp, grilled Tongtian shark fin, chicken mushroom swallow vegetables, fried green shrimp, sour sand purple crab, Koryo silver fish, tuberose fried shrimp slices, jasmine shrimp and other famous at home and abroad. Fine selection of ingredients, exquisite cooking, good at frying, cooking, frying, roasting, boiling, stewing, steaming, boiling, stewing, stewing, grilling.
Proficient in seasoning, pay attention to color, aroma, taste, beauty. In addition to salt, cooking wine, soy sauce, monosodium glutamate, sugar, shrimp oil, peppercorns, large ingredients, and five spices, Jin cuisine condiments also use large condiments, thick ginger juice, tender sugar color, sweet noodle sauce, pepper oil, vinegar, broth, halal dishes have red juice, white juice, salted noodles, etc., and the techniques are cooking, frying, burning, frying, slipping, grilling, flame, steaming, steaming, sour sand, dry frying, steaming, etc. It is mainly salty and fresh, supplemented by sweet and sour, small spicy and slightly hemp, compound cooking, and unique style. Cook two fresh, pay attention to the season, proficient in seasoning, unique techniques, wide range of adaptation.
Famous fish dishes include sweet and sour fish, crushed crucian carp, soft slippery fish fan, Ziqian fish rot, slippery shrimp, tuk fish rot, steamed intestinal pike, steamed fish, steamed fish, steamed shrimp, steamed white shrimp, tiger head fish, steamed sea catfish, sour sand purple crab, sour sand silver fish, sour sand carp, steamed fish, steamed salmon, steamed salmon, steamed yellow fish, braised belly, braised belly, braised belly, braised mullet egg, phoenix peony, yipin guanyan, abalone dragon's whiskers, crab yellow fish belly, crab yellow fish belly, grilled thorn ginseng.
There are also two eating mesh fish, braised fish fillets, braised shrimp kernels, osmanthus fish bones, braised slippery fish, custard crab yellow, sea cucumber balls, home-cooked carp, grilled sea cucumber, rake shrimp chrysanthemum eggplant, braised fish soup, fried carp, fried shrimp, soft braised yellow fish fan, lettuce prawns, crab yellow shark fins, soft fish fans, grilled sea sheep, steamed cinnamon fish, dry braised flounder, roasted ginseng belly, hibiscus fresh shellfish, etc., there are full table of Manhan, swallow wing weight eight seats, eye fish seats, eight bowls, four large grills, winter season four treasures and other seats.