Tianjin bun shop standard
Northerners have a long history of eating wontons, there was a folk proverb "winter solstice wonton summer solstice noodles", Qing Dynasty poets have praised: "Wrapped wontons taste better than ever, stuffing melt spring leeks chew fragrant, soup clear and moist intestines are too light, the taste behind the throat is long." "You can see the feelings about wontons in old times.
After the Qing Dynasty, Tianjin Wei often sold wontons and walked the streets and alleys with picks, shouting and selling, five copper bowls. Wonton skin is made of corn flour as a face, the raw flour and in the noodles during the rolling process, after the skin is peeled, the skin is not connected, and after entering the water, it is transparent and smooth. When wrapping the ravioli, take a stack of wonton skins in your left hand and a chopstick in your right hand and dip a little meat filling. Poured is a pork rib soup, which is filled with shrimp skin, seaweed, winter vegetables, coriander, and finally a little MSG and a small spoonful of lard, which is a flavor snack in Tianjin.
After the public-private partnership in the 1950s, one of the largest restaurants in Hebei District, the "DongshengLou" near the Jintang Bridge on Jianguo Road added breakfast and supper, wontons, soybean milk, pot vegetables, old tofu, flatbread, dumplings, more than 5 o'clock in the morning to receive customers, mainly the workers who worked early in the morning in the western yard loading and unloading team, at that time the service was thoughtful, if the customers themselves brought dry food such as nest heads and steamed buns, they could also help customers bake hot.
Wonton
After the reform and opening up at the end of the 1970s, large restaurants such as Dongshenglou and Chuanlu Hotel resumed breakfast, and the rich and strong noodle ravioli was one or two per bowl, priced at one or two cents per bowl, and the standard flour wontons were one or two per bowl, selling for one dime. However, at this time, most of the wontons are sold in clear soup, and there is no longer so much ingredient.
In the 1980s, restaurants throughout Tianjin began selling breakfast. Because there is no perfect unified purchase channel for mung bean grains that make pot dishes and pancake dumplings, it is difficult to ensure long-term continuous supply, so restaurants develop more stuffing and pasta. The most famous and expensive is the Hongye Restaurant on Huazhong Road near the Persuasion Field. This is a Cantonese restaurant that opened in 1946, and the breakfast is also Cantonese style, with wonton, char siu buns, and flower rolls. Every morning at 6:30 open doors, the buns are wrapped and steamed in advance, and in the morning, they are simmered in a steaming box, and the meat filling is the homemade char siu meat cut into small cubes, one dime. Wonton skin with eggs and noodles, the filling is a meatball, the soup is hung in advance, put three "mussels", also known as "haihong" "mussels", boiled wonton soup with stick bones and steamed chicken boiled, yellowish color, freshly boiled, a bowl of seven wonton.
Later, after the completion of Nanshi Food Street, there are two snack bars selling wontons that are popular, one is the "food multi-flavor snack bar", operating Cantonese flavor wonton, five cents and four points a bowl, although the price is not cheap, but the customers continue to sell all day, can sell 1300 bowls per day. This wonton is proportionally pressed with raw eggs and noodles to make a "hard" filling, and selected pork, sugar, and small ground sesame oil to make a "hard" filling, ensuring that the Cantonese flavor is pure, the skin is soft, the filling is large, the fat is not greasy, and it is smooth to eat. It can be said that "eating many parties" has set off a wonton fever.
ravioli
The other is the "Snack Bar for The Elderly and the Young", located on the outskirts of the first district of Nanshi Food Street, which is open from morning to noon every day, mainly engaged in buns and wontons. The appearance of their buns is neatly pleated, the noodles are moderate, the filling is soft and soft, the taste is not greasy; the wonton stuffing is large, more than a dozen spices and shrimp skins, winter vegetables, seaweed, coriander and other accessories are put into the soup, a pound of buns is two pieces of six, a bowl of wontons is two cents and seven cents, and there are many customers who come to visit every day.
At that time, there were also some representative wontons - the Royal Dining House in Hexi District imported from other places Kaifeng first floor buns, assorted noodles, Shandong wontons, Henan Yifu noodles; the chicken soup large stuffed wontons in the Machang Dao Ji Meilin Restaurant were a must; the Anhui Restaurant in Harbin Daokou sold "crepe ravioli"; the Ao Qi fast food restaurant on Liaoning Road also sold wontons, which could be accompanied by Western bread, a set of more than two pieces, which was a sky-high price at that time; Changchun Daochuan Su Restaurant, which sold seaweed sesame meat stuffed wontons early, two cents a bowl, and bamboo shoot buns. Only make two pots a day, basically can't eat after 7 o'clock in the morning; there are shrimp wontons in the Bailou snack bar; the wontons of Ming Shun Zhai on Zhongshan Road are boiled out of count, look at it, a big bowl, Ming Shun Zhai also sells buns and assorted baked cakes...
In the late 1980s and early 1990s, the teachers and masters in the restaurants had not yet retired, the ingredients were genuine, and after the reform and opening up, a small number of people who became rich first in society could afford to eat, so they could eat a lot of good things in the restaurants.
In the early 1990s, in the evening of the Early 90s, Huangjia Garden, Balitai, Nanshi, Northeast Corner, Chifeng Bridgehead, West Railway Station, Benxi Road and other places, some streets and alleys appeared one after another casserole stalls, the casserole pot was a large wonton with complete small ingredients, the Blue Edge Sea Bowl was a fat and thin large ribs, and there were just baked four or two large baked cakes. Eat meat in large bites, drink soup in large bowls, and eat very happily in the wind and clouds. The stall owner worked four or five hours a day and could net more than twenty yuan, and the monthly salary at that time was generally one or two hundred yuan. It's really hard to do this, especially in winter, when the northwest wind blows, cool air from the soles of your feet, and your hands are shaking when you count money. There are also many stall owners who sell casserole wonton in the morning, and when they are early, they will have a roast cake tea egg, and they will not feel hungry until noon. Finally, I would like to say that the taste is much worse now than before. (Text: He Yuxin)
Qing Dynasty wonton stalls