Guoba cuisine is a special cuisine in Tianjin, and the locals also call it "Gaba cuisine". It is said to have been created by the descendants of Zhang Qing, a good han of Liangshan in the Song Dynasty, and was given the name by Qianlong in the Qing Dynasty. Yes, it is this foodie again, and many famous and surnamed foods seem to have more or less related to him.
Although the pot cuisine is unique in Tianjin, the general approach is similar, but the taste of different restaurants is more or less different, and the store to be introduced today, with its own exclusive development of onion oil sauce instead of soy sauce tofu, in the taste to give a lot of diners a refreshing feeling, the following I will introduce you to it.
From 7 cents to 7 yuan, customers still buy it
This breakfast restaurant near Nandaiji Temple on Xiguan North Street has been open diagonally in public toilets for many years. An old customer who liked to eat breakfast at his house recalled, "Before eating breakfast at his house, the pot dish was only sold for 7 cents and 2 food stamps, and there was no food stamp to buy." ”
Yes, there are still many rules in this store, there are many people queuing up every morning, and in order to be fair, the boss has set up a rule that you can't occupy a seat. That is to say, if you come alone, you can only sit in one seat, but there is no such thing as me taking a seat first.
Not only that, but there is another rule in the store. That is, once the seat is full, the sale of breakfast is suspended, and when the seat is vacant, it will start selling again. Personally, I feel that this rule will make customers have a place to sit, but people waiting outside will be queued up for a longer time.
Over the years, the price of pot dishes has risen from 7 cents to 7 yuan, a full 100 times, but guests still love to eat here, all because of its unique taste. Below I will tell you in detail what is the attraction of this bowl of pot and pan dish.
Shallot sauce instead of soy sauce tofu, different pot dish
The panba dish first needs to make mung beans and rice into pancakes, then season with various spices to form a marinade, and then cut the pancakes into diamond shapes, fry them crisply, and then boil them in water. Finally, drizzle with marinade, soy sauce tofu and other spices, and you're basically done. And the soy sauce tofu in this, in layman's terms, is a condiment such as tofu milk.
Because of the soy sauce tofu, the salty taste in the pot dish will be more fragrant, and most of the pot dishes will add soy sauce tofu to enhance the taste. However, this shop does not go the usual way, using home-made shallot oil sauce instead of soy sauce tofu for seasoning, his family's shallot oil sauce looks black, but it smells more fragrant.
On the whole, it is similar to the feeling of the shallot oil in the shallot oil mixture, which may be different from his family when making this shallot oil sauce, which should be chopped and then fried. With the replacement of this condiment, although the taste of pot dishes has not changed much, it has a new feeling in taste, thus achieving a different bowl of pot dishes.
summary
Although this bowl of Tianjin's classic breakfast originated relatively early, it is constantly exploring and evolving while the times are constantly changing, and the food loved by people in different eras is the real inheritance. It is like the ship of Hiscius, although the material of the hull is constantly changing, but as long as the shape of the ship is still there, it is still the ship of Hisexus.