<h1 class= "pgc-h-arrow-right" > tianjin's top ten specialties, the eighteenth street cannabis flower, which is characterized by fragrant, crispy, crisp and sweet</h1>
The dog ignored the buns
1, dog buns for its delicious taste and reputation throughout the country, famous at home and abroad. Dogs ignore buns are very popular, the key is that the materials are fine and the production is exquisite. In terms of ingredients, the meat filling of the dog does not pay attention to the bun is unique, using 70% lean and 30% fat fresh pork, the best soy sauce to find the mouth, put sesame oil, monosodium glutamate, green onion and ginger and other condiments, while adding water while stirring, beaten into diced meat water filling. The bun skin uses semi-fermented "one arch fat" rich and strong noodles. In terms of workmanship, the dog ignores the bun from kneading dough, pulling agents, rolling the skin, filling, pinching the bag, going to the drawer, and going to the stove, there are clear specifications and standards, and the bun pleats are evenly proportioned, and the pleats of each bun are not less than fifteen or sixteen.
Clay man Zhang painted sculpture
2. Tianjin clay people have enjoyed a great reputation during the Qianlong and Jiaqing years of the Qing Dynasty. What makes Tianjin clay people shine and become a national art wonder is the painted sculpture of "Clay Man Zhang", which raises the traditional clay kneader to the level of round sculpture art, and is decorated with colors and props to form a unique style. The founder of Tianjin's "Clay Man Zhang" art is Zhang Changlin. Zhang Changlin (1826-1906) was a character of Mingshan, followed by a line of characters. Since childhood, he has been engaged in clay sculpture making with his father and has practiced a unique skill. He only had to sit across from people and talk, fight in his hands, silently, instantaneously. The face is inch-by-inch, not only the shape of the god Bisha, but also vivid like the beard and eyebrows.
The "Clay Man Zhang" color sculpture has a wide range of themes, or reflects folk customs, or is based on folk stories and stage plays, or directly from classical literary masterpieces such as "Water Margin", "Dream of the Red Chamber", "Romance of the Three Kingdoms" and so on. The works sculpted are not only similar in shape, but also write about God in form, reaching a state where both god and form are possessed. "Clay Man Zhang" color sculpture with simple and bright color, exquisite materials, the pinched clay man has a long history, not dry and not cracked, lifelike, enjoys a high reputation in the world.
Foreigners have long bought it for a long time, "placed in museums for viewing." "It has been considered an outstanding work in all exhibitions. A museum of modern Chinese art in Ashiya City, Japan, has established a special exhibition room for Tianjin Clay Man Zhang Cai Sculpture, exhibiting 58 painted sculptures. In recent years, the "Clay Man Zhang" painted sculpture has actively promoted friendly exchanges in culture and art between the world.
Crash bean Zhang
3. Bundou Zhang is the most famous private enterprise in Tianjin specializing in the production and sale of various dried bean snack foods. The company consists of more than 60 employees in three parts: the main store, a branch and a processing plant, and the main store is located in Nanshi Food Street. The traditional products of Bundou Zhang originated in the Jiaqing period and have a history of more than 240 years.
In 1993, it was named "China Time-honored Brand" by the Ministry of Internal Trade. In 1990, it was designated as the designated product of the 11th Beijing Asian Games and won various awards. "Bundou Zhang" is the most famous private enterprise in Tianjin that specializes in making and selling all kinds of dried bean snack foods.
The company consists of three parts: a main store, a branch and a processing plant, with more than 60 employees. The main store is located in Nanshi Food Street, with a branch on Ancient Culture Street and a processing factory in Wangdingdi. Produce paste-skinned fragrant beans, peeled sandwich beans, osmanthus crisp beans, pea yellow, three-bean cold cake, rock sugar cream beans, rock sugar strange flavor beans, children's pearl beans, peeled spicy beans, etc. It is divided into three grades: high, medium and low, with a total of 76 varieties in 16 categories. Products sell well in Tianjin, Beijing, Wuhan, Nanjing, Guiyang, Hangzhou, Hefei, Dalian and other places, in 1990 as the name, special, excellent and new products of Tianjin, designated to enter Beijing during the Asian Games exhibition and sales.
Gui Fa Xiang Eighteenth Street Twist Flower
4. The founder of Gui Fa Xiang Twist is Fan Guicai and Fan Guilin brothers, who once opened "Gui Fa Xiang" and "Gui Fa Cheng" twist shops on the eighteenth street of Dagu South Road in Tianjin, because the shop is located on the eighteenth street, people are used to calling it the eighteenth street twist. 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.
Ear eye fried cake
5, ear eye fried cake, ear eye fried cake production has a history of more than 100 years, during the Qing Guangxu years, the founder "fried cake Liu" Liu Wanchun to sell fried cakes to make a living,
The shop is located at the exit of the narrow ear eye alley outside the north gate, which is jokingly called ear eye fried cake by diners. In 1957, the store joined the public-private partnership, and in 1978, it was named "Ear eye fried cake shop" by the municipal catering company.
Ear eye fried cake is made of rice, red adzuki beans are used for processing noodle sauce, white sugar is stuffed by traditional craftsmanship, fried in designated oil, and the finished product has a golden skin and crispy skin. Ear eye fried cake and dog buns, eighteenth street twist flowers were named "Tianjin Three Best Foods" by the Municipal Commission of Commerce and the Cooking Association.
Kite Wei
6. Kite Wei is a kite made by Wei Yuantai, a famous kite artist in Tianjin, so it is called "Kite Wei". Born in Tianjin in 1872, Wei Yuantai was an apprentice in a Zacai shop and developed a keen interest in kite making. In order to improve the achievement of kites, he repeatedly studied the flying posture of birds and insects and the proportional relationship between their various parts of the body, and applied it to the production of kites.
The previous kite, mainly with hard wings, has a simple shape and a relatively monotonous color, which is an integral type. The kite he tied can be dismantled and folded, and the large kite more than a foot long can be folded in a small envelope for easy collection and carrying. He has developed nearly 200 kinds of flat, bow, three-dimensional, boat and pocket kites. In the coloring, it is rich in national characteristics, and absorbs the anti-halo method used in the painting of ancient buildings and the contrasting tones of cold and warm, making it more suitable for the characteristics of high-altitude flight.
In 1914, he took a kite to the Panama International Exposition, where he received a gold medal and certificate. Now Wei Yuantai's nephew Wei Shenxing and nephew Wei Yongchang inherited his career, both working in the Tianjin Arts and Crafts Factory, serving as craftsmen, and training many apprentices, and the new samples they designed enjoyed a high reputation at home and abroad.
Authentic sticky dumplings boiled small fish
7, the authentic stickers and boiled small fish is not made separately, but called "a pot of cooked", that is, the paste and boiled small fish are cooked in a pot at the same time, and its taste is comparable to the taste of mountains and treasures and seas. To make small fish, the fish should choose a small head, preferably live white-scaled crucian carp, and the meat tender thorn soft stick noodles are the fresh grain of the year.
After the farmer's large pot is heated, the bottom of the pot is boiled with fish, and the pot is turned around and pasted with dumplings. Firewood should not be burned too fiercely for too long, and attention should be paid to mastering the heat, and roasting the ingredients over a warm fire. When the lid is lifted, the aroma is overflowing. Out of the pot, huang can be brilliant with a layer of scorching, bite, crisp and fragrant, and then boil small fish, even the fish bones do not have to spit out.
That taste, that freshness, it is not enough to eat<br> ( Tianjin) The most popular flavor snack that represents the local characteristics of Tianjin is to paste the small fish with corn flour hot water and noodles, shoot long round thick cakes with your hands, and paste them around the stove hot pot. Boil the small fish using small crucian carp to remove the internal organs, dipped in flour or egg white, put into the oil spoon and fried until golden brown, put into the pot, sprinkle with green onion, ginger, garlic, garlic, ingredients, pour cooking wine, vinegar, soy sauce, sugar, salt, noodle sauce, monosodium glutamate and an appropriate amount of water to adjust the soup, light heat until the fish is soft, drizzle with sesame oil to remove. Eat the steaming sticky fish together for a delicious flavor and a great taste.
Tianjin specialty small station rice
8. Tianjin specialty Xiaozhan rice is one of the famous high-quality rice in China, native to the Xiaozhan area in the southern suburbs of Tianjin, which began in the Song and Liao dynasties, became famous in the last years of the Qing Dynasty, and was once used as a royal court rice. At that time, the military town "Xiaozhan" was located here, so it was named Xiaozhan Dao. "White and green, shiny, sticky and delicious, sweet aftertaste" is the unique flavor of Xiaozhan rice.
The station is located in the southern suburbs of Tianjin, about 30 kilometers from the city center. According to records, in order to allow rice in the south to also settle in the north, in order to reduce the burden caused by the "southern grain transportation" on all aspects, in 1600, the Ming Dynasty Baoding Inspector Wang Yingjiao reclaimed 5,000 acres of rice in the Xiaozhan area, which was the earliest small station rice. In the Qing Dynasty, Zhou Sheng, the admiral of the Tianjin Defense Army, introduced the water of the South Canal to plant rice, because the irrigation water contained more silt and humus, so the rice quality of Xiaozhan was excellent.
Xiaozhan rice is produced in Xiaozhan Town, Jinnan District, Tianjin, and was planted in the late Qing Dynasty, and was once a tribute rice for the Qing royal family. The Liao Dynasty inscription "Youyan divides, there are four counties, Jimen is the upper, the place is thousands of miles, through the crown of hundreds of cities, red rice fragrant cultivation, solid fish salt fertile soil" is the earliest rice cultivation literature in Tianjin. During the confrontation between the Song and Liao, in the fourth year (993) of the Northern Song Dynasty, "sent 18,000 soldiers from zhuzhou towns, 600 miles of Xingyan, put up a bucket gate, and diverted water to irrigate" and "large-scale rice fields to feed enough" At the end of the Ming Dynasty, Wang Yingjiao was appointed as the inspector of Tianjin Coastal Defense, and he planted rice in Tuntian, using the Jiangnan weitian farming method.
Stone Door Kansu Bag
9. The stone gate kansu bag has a history of more than 100 years. The preparation method is to mix mung bean sprouts, powder skin, dried incense, coriander, gluten, dumplings, curd milk, sesame paste, sesame oil and other mixtures into fillings, use refined flour as skin, and process into steamed buns. Stone Gate Kan Vegetarian Bag has a rich and unique flavor, vegetarian flavor, endless aftertaste, very popular with the elderly. Tianjin traditional flavor snacks. Invented by the Zhensuyuan Restaurant next to the Tianhou Temple in the late Qing Dynasty, the filling is exquisite, the workmanship is fine, with fungus, cauliflower, bean skin, mushrooms, dried incense, gluten, bean vegetables, curd milk, sesame sauce, sesame oil, etc. as the filling, each bun is kneaded into 21 folds, steamed for ten minutes to cook.
It is characterized by a large filling with a thin skin and a strong aroma. Shimen Kansu Bao began in the Qing Dynasty, operated by Tianjin's authentic vegetarian garden, which is rich in selected materials, not greasy, exquisite in production, good quality and low price, and is deeply loved by the masses. The store is close to the Haihe River, in order to prevent flooding, the store built a low embankment with stones, shaped like a gate, the city people will make this kind of bun made by the store as "stone door kansu bag". It is steamed with fermented bread with mung bean sprouts, oil gluten, fungus, yellow cauliflower, dried white, powder and other fillings.
Baodi garlic
10, Baodi garlic, lily family, allium genus, originally wild, small rhizome and few petals. The flavor is very spicy. In 119 BC, Zhang Qian sent a second mission to the Western Regions and was brought back to Chang'an by "coriander" (i.e., garlic). It was first cultivated in Chang'an, and after the Tang Dynasty, it spread to the northern provinces. Baodi planted garlic, and the earliest written record is in the "Book of Persuasion to Farmers" during the Ming Dynasty. At the beginning of the Qing Dynasty, the silk embroidery industry in Suzhou and Zhejiang used garlic juice to dip the silk with a pattern of towels, not staining silk, not moldy, not changing color, and preventing insects and moths. Traditional silk flowers are also necessary to use Baodi garlic juice as an adhesive.
Because the treasure chicken garlic juice is transparent, the taste is light and not smoky, and the reputation is great, so it is not used. This also promoted the development of Baodi garlic. In 1973, the area under garlic cultivation in Baoshan was included in the national plan and exported to Japan and Southeast Asian countries. Since then, Baodi red-skinned garlic has been famous throughout the country for its good quality and high yield, and has entered the international market. Garlic is an indispensable condiment for cooking dishes, and Tsu restaurants cut it into phoenix slices and combine it with shredded green onions and ginger to form a "big condiment" for simmering spoons to add color and flavor to the dishes.
In particular, cabbage is not lacking in the fragrance of "garlic rice". All boiled fish and cooked "sewage" dishes should be added with garlic to remove the fishy taste. Located in the hinterland of Beijing, Tianjin and Tangsan Cities, Baodi District is the famous "three spicy" town, famous for its abundant production of green onions, garlic and Tianying pepper, and among them, Baodi garlic, known as "six petals of red", is the most famous and is one of the famous specialties of Jingu. Garlic, known in ancient times as "gourd", is also known as "gourd garlic".