Today, I will share with you 3 famous snacks in Tianjin, which are also known as the three best snacks in Tianjin: dog buns, Gui Fa Xiang twist flowers, ear and eye fried cakes. Like, follow, like, favorite and forward to those who need it.
Tianjin snacks have a long history, rich variety, strong seasonality, and are deeply loved by people. Tianjin snacks are characterized by a long time, wide circulation, rich connotation and prominent brand. For example, dog buns were founded in the last years of the Qing Dynasty, and Tianjin dried cakes appeared in the early Ming Dynasty: nuts and nuts were originally a court food and have been passed down for four generations. Many brands of snacks have been imprinted in people's hearts, such as Gui Fa Xiang twist flower, ear and eye fried cake, etc. Tianjin's snacks are indeed worthy of the name, and food in Tianjin is the praise of foreigners for Tianjin's delicious snacks, and it is also the embodiment of the characteristics of Tianjin snacks.
Tianjin twist flower
Dogs don't come for a reason
Cixi and the dog ignored the bun
The dog ignores the bun store
In 1831 (the eleventh year of Qing Daoguang), Gao Guiyou, the founder of "Dog Ignore Buns", was born in Xiazhuzhuang (now Wuqing District, Tianjin), directly under Wuqing County. Because his father had a son at the age of forty, in order to seek peace, he adopted his son by the name "Dog", hoping that he would be as good as a puppy.
The dog ignored the buns
When Gao Guiyou was 14 years old, he went to the Liu family steaming shop on the edge of the South Canal in Tianjin to work as a young man. Because of the ingenuity and diligence of the mind, coupled with the guidance of the masters, the craftsmanship of noble friends in making buns has continued to grow, and they have practiced a good job. After three years of completion, Gao Guiyou opened a snack shop specializing in buns by himself - "Deju No." Because of the good craftsmanship of noble friends, work very seriously, never adulterated, the buns made are soft in taste, fresh and not greasy, shaped like chrysanthemums, color and fragrance are unique, and the business is very prosperous. More and more people came to eat his buns, and the noble friends were too busy to talk to customers, so that people who ate buns jokingly called him "dogs sell buns and ignore people". Over time, people shouted smoothly, calling him "dog ignore", and called the bun he operated "dog ignore bun", but the original store name was gradually forgotten by people.
When Gao Guiyou first founded the "Deju" snack shop, he mixed fresh pork with an appropriate amount of water, accompanied by pork rib soup or belly soup, plus small ground sesame oil, special soy sauce, ginger, minced green onion, seasoning, etc., and mixed into a bun filling. The skin of the bun is made of half a hair noodle, and after rubbing the strips and putting the agent, it is rolled out into a thin and uniform round skin with a diameter of about 8.5 cm. Wrap in the filling, carefully fold it with your fingers, and twist the pleats vigorously, the pleats are dense and consistent, like white chrysanthemums, and finally steamed with hard air on the stove.
In 1916 (the fifth year of the Republic of China), Gao Guiyou died of illness, and his son Gao Jinming inherited the property, and set up a semicolon on The East Street of Nanshi in the following year. In 1932 (the twenty-first year of the Republic of China), the Hou family was relocated to the mouth of the Beidaguan Bridge. In 1937 (the 26th year of the Republic of China), the old number and semicolon were merged and relocated to the back door of Tianxiang Shopping Mall (now Liaoning Road), and the new name "Deju" was established. In 1947 (the 36th year of the Republic of China), Gao Huanwen, the son of Gao Jinming, inherited the industry and operated until it closed in 1952. After the founding of the People's Republic of China, in 1956, Tianjin municipalized dog buns and moved the store to Shandong Road in Heping District, and later set up a branch in Nanshi Food Street. In 2001, the "Dog Ignore" main store was expanded.
With the development of "dog disregard", the breeds operated are also innovating on the basis of inheriting the tradition, and gradually form 6 categories and 98 varieties of buns. The technicians have carefully developed chicken, duck, fish, meat, seafood and seasonal vegetables, wild vegetables, fungi as raw materials, using steaming, boiling, roasting, roasting and other cooking techniques to make "golden needle bun", "dragon and phoenix bun", "Mandarin duck bun", "parsley bun", "assorted bun", "prawn leek bun" and so on.
Dogs ignore the bun recipe and production process
The origin of the eighteenth street twist
Tianjin 18th Street Twist Store
Eighteenth Street Twist
Sculpture of the 18th Street twist production site
At the end of the Qing Dynasty, on the west side of the Weihai River in Tianjin, at the southern end of the bustling and noisy Xiaobailou, there was an alley called "Eighteenth Street", and a man named Liu Laoba opened a small twist shop in this alley, called "Gui Faxiang". This person has a unique skill in frying twist flowers, fried twist flowers with real materials, fine white flour, and fine clear oil. His shop was always full of customers. Later, his business grew bigger and bigger, opening a storefront. At first, it was still full of guests, but as time went on, everyone felt that the twist was a little tired and tired, and gradually the business was not as good as before. Later, there was a person in the shop called less treasurer, once went out to play, back home is tired and hungry, you have to eat snacks, but coincidentally there is no snack, only some snack residue remains. There was nothing else to eat, and the little treasurer's clever move made people put the dim sum residue and twist noodles together to make twist under the pan and fry. The result is that the fried twist flowers are different from the previous ones, except that they are crispy and fragrant, and the taste is delicious. According to this method, Liu Laoba studied sandwiching the assorted puff pastry filling between the white strips and hemp strips of the twist flower. Osmanthus flowers, ginger, walnuts, peanuts, sesame seeds. There are also green and red silk and rock sugar. In order to make their twist flowers different, enhance the taste and taste, prolong the placement time, and take more and more fine materials, such as fine salted osmanthus flowers processed from Hangzhou West Lake osmanthus flowers, rock sugar made from sugarcane planted in Lingfu, refined wheat flour and so on. Today's "Gui Faxiang" signboard is inscribed by the famous calligrapher Zhao Banzhi. Eventually, a assortment of stuffed hemp flowers was formed, and the "Gui Faxiang" twist flower became one of the "Three Absolutes of Tianjin". In 1989, it won the National Food Golden Tripod Award and the Silver Medal of the First National Food Expo. In 1991, it won the National Well-known Trademark Nomination Award.
Eighteenth Street Twist Recipe and Production Process
Ear eye fried cake origin
Ear eye fried cake shop
Ear eye fried cake
Grinding surfaces
and noodles
Stir-fried filling
Sale
parasite
Ear eye fried cake production has a history of more than 100 years, the founder "fried cake Liu" Liu Wanchun to sell fried cakes to make a living, due to the fine workmanship, and gradually formed a unique style, coupled with the store site outside the north gate of the narrow ear eye hutong exit, by the diners jokingly called ear eye fried cake, the sales continue to decline. Because liu Wanchun's fried cakes are finely selected, finely made, have good taste, wonderful taste, and are inexpensive. Among the many fried cakes, it is outstanding and unique, and the trading is booming, winning the reputation of "Fried Cake Liu", and because the fried cake shop is close to the dye house, pawn shop, silver trumpet, cloth shop, shoe and hat shop on Yi Yi Street and Needle Market Street. Rich families and ordinary people celebrate birthdays, celebrate events and birthday feasts. Borrowing the "cake" word harmonic "high" word harmonic sound, taking the auspicious fortune of BBK, making an appointment in advance to buy fried cakes, making business booming, Liu Ji fried cake shop revealed its reputation. Because the fried cake shop is close to a narrow alley that is only more than 1 meter wide- Ear Eye Hutong, people humorously call Liu Ji Fried Cake Shop with Ear Eye. Although the name was changed to "Zengshengcheng" during the Japanese and pseudo-Japanese periods, the ear and eye fried cake shop became louder and louder. Fried cake is also known as "ear and eye fried cake".
Ear eye fried cake recipe and production process
【Ingredients】Special grade flour 500 grams, thick bone broth 350 grams, pork 250 grams, premium soy sauce 150 grams, yeast noodles 75 grams, sesame oil 50 grams, chives 50 grams, edible alkali 5 grams, glutinous rice flour 10 grams, pepper powder 1 gram.
【Preparation method】 (1) Put the flour into a large basin, add the yeast noodles and water, knead well into a dough, cover with a lid, after fermentation, dissolve the edible alkali with a little boiling water, add to the noodles and knead well. (2) Wash and drain the pork, chop it into mushrooms, put it in a basin, add the best soy sauce, bone broth, glutinous rice flour and stir well, then add green onion, sesame oil and pepper to stir well into meat filling and set aside. (3) Roll the dough into long strips about 3 cm thick, pull it into a 30-gram small dough, press it by hand into a slightly thicker in the middle and a slightly thinner edge, wrap in a 25-gram filling, pinch the mouth into appropriate wrinkles, and steam it in boiling water for 6 to 8 minutes to cook thoroughly.
【Tip】 The bone broth you choose should be thicker, the soy sauce should be good, the alkali should be kneaded evenly, and the pattern should be even and beautiful when pinching.
【Features】Thin and juicy skin, salty, fresh and tender and delicious.
【Raw materials】 500 grams of flour, 25 grams of yeast noodles, 25 grams of net sesame seeds, 25 grams of rock sugar, 125 grams of sugar, 25 grams of sesame oil, melon strips, green plums, green red silk, osmanthus sauce, osmanthus sauce, white sugar, edible alkali, melon seeds, walnut kernels, flavor water, fresh ginger, salad oil each appropriate amount.
【Preparation method】 (1) Take 350 grams of flour into the basin, dissolve the sugar and edible alkali in warm water, add it to the basin, and then add the yeast noodles to knead evenly, brush a little oil on the surface to prevent the crusts from being used. (2) Grind the melon strips, green plums, green red silk, melon seeds, walnut kernels and fresh ginger into a puree, and pound the rock sugar into fine minced pieces and set aside. (3) Put the remaining flour into the basin, heat the sesame oil into the flour, stir well, add melon strips and other mushrooms, osmanthus paste, sugar, flavor water, etc., and knead well into a puff pastry dough and set aside. (4) Open the two kinds of dough separately, make a potion, use both hands to knead into thin noodles one by one, take a short pastry strip, take 4 white strips, take 4 white strips and stick sesame seeds, and finally combine 9 strips (the puff pastry strips in the middle) into one, and twist the hands back into a hemp rope to make a peanut blank. (5) When the net pot is set on fire, add salad oil to burn 60% of the heat, hold the peanut blank into the oil pot one by one with both hands, fry until crispy, and set the rock sugar finely chopped in the twist strip seam while it is hot.
【Tip】The size of the twist flower depends on the situation of the maker. When frying twist flowers, pay attention to holding them steadily and flat to keep the twist flower shape intact. To make the oil temperature stable, so that the twist flowers are fried thoroughly, the firepower should be even, not too big.
【Features】Beautiful color, unique shape, crispy and sweet, delicious taste.
【Raw materials】 1 500 grams of yellow sticky rice, 750 grams of red adzuki beans, an appropriate amount of edible alkali, 1000 grams of brown sugar, 6000 grams of sesame oil.
【Preparation Method】(1) Boil the red adzuki beans and mash them into a fine puree. Add brown sugar to the pot, simmer over low heat, when the silk is raised, add the bean paste and fry together for 1 hour, when the water is dry, out of the pot and set aside. (2) Soak the yellow sticky rice in cold water, pick up the stone grinding, pour water into a rice syrup, pour it into a clean cloth bag, squeeze out the water, put it into a pot for fermentation, and then add alkali to knead well and set aside. (3) Put the yellow rice dough into a dough of about 65 grams, roll out into a skin, wrap about 40 grams of bean paste filling, close the mouth, press it into an oval shape; sesame oil into the pot to 50% heat, the cake blank into the golden brown, scoop up the drainage oil into the plate.
【Tip】 Boil the red adzuki beans in a pot of cold water, boil on high heat, simmer over low heat, and cook as badly as possible; It is best to fry the bean paste with medium heat; the fried cake should control the firepower and should not be too large.
【Features】Crispy on the outside and sticky on the inside, delicate and sweet, unique.