It's a Tianjin native, so let's talk about my hometown, Tianjin cuisine. When it comes to Tianjin cuisine, I am afraid that 80% of friends will think of 'dog does not care about buns', and 'pancake fruits', in fact, there are many delicious things in Tianjin, and there are many big dishes. Tianjin is a place of retreat, there is an ancient saying of the lower reaches of the Nine Rivers, rich in fish, shrimp, crabs, folk known as "eat fish to scare, Tianjin as home" saying. Tianjin-style dishes are most representative of eight bowls, four large steaks, and four winter treasures.
The "eight bowls" are said to be eight dishes, but they are actually a form of wine banquet. It refers to eight people sitting at each table, eight dishes, all using the same sea bowl. Before the eight bowls, there are also cold plates of wine dishes, which are six or twelve dry, fresh and cold meats. In addition, the eight bowls are also made in thickness. The eight bowls refer to: braised fish fillets, braised shrimp, family portrait, osmanthus fish bones, stewed slippery fish, gluten, shredded Sichuan meat, Sichuan large balls, roast meat, pine meat, etc. The eight coarse bowls are: fried green shrimp, braised chicken shreds, whole stew, egg custard crab yellow, sea cucumber balls, yuanbao meat, clear soup chicken, boiled chicken, home-cooked carp and so on.
"Grilling" is also a unique technique of Tsu cuisine. During the operation, put eight spoons of cooked main ingredients in reverse, cook the condiments into the flavor, hook the sauce, turn the spoon, pour the oil, and plate it, which is called "spoon steak". Its dishes are beautiful in color, neat in shape, not scattered and not chaotic, the main ingredients are soft and rotten, the juice is thick, this technique uses the technique of turning the spoon, paying attention to the up and down flying, opening the bow left and right, as large as the whole chicken, the whole duck, three or four boiled fish, as small as the white meat shreds of matchsticks, the chef can turn freely, play with ease, and reach the point of pure fire. The "four steaks" are not dishes that can be served separately, but side dishes that complement other main dishes of the table. There are not only four kinds of steaks, but because they are only side dishes relative to the "eight bowls", they are called "four big steaks". Mainly including: grilled whole chicken, grilled duck, grilled elbow, grilled square meat, grilled sea cucumber, grilled gluten, grilled fish, etc.
"Winter Four Treasures" refers to iron finches, silver fish, purple crabs, and leeks. Iron finches are a type of sparrow that is cooked in oil after hunting in winter and is a delicacy to be served. Silver fish is a northern delicacy, the most common way to eat is to use silver fish dipped in egg white and fried in oil, as a "silver fish lump", eating a special flavor in the mouth. Purple crab is a kind of crab, small as copper coins, although small but crab yellow full and fat, in the hot pot soup such as adding crab yellow to increase the aroma, the value of ten times. And the scrambled eggs with leeks are a common but very delicious side dish.
There is also tianjin famous dish 'popping carp'. It is made by frying live carp with scales. Because of its fish shape after becoming a dish, it is like struggling and jumping in a net, hence the name. It is characterized by crispy scales, tender flesh, big sour and sweet. Especially after serving, when the hot marinade is poured, the heat is steaming, the fragrance is overflowing, the hot fish absorbs the hot juice, the "squeak" sound is endless, and the vision, hearing, smell and taste are all good.
"Du" is a unique technique of Jin cuisine, and later generations also have the name 'Du'. Its main ingredient itself is mostly tasteless food, through cooking spices, broth, through the small fire for a long time to grunt into the taste, so that the dish to achieve a thick taste, soft texture, tender, rotten degree, its representative dishes have tuk fish white, tuk gluten, tuk fish rot, tuk spinal cord brain eye also known as tuk sheep three things.
Tianjin cuisine is good at cooking "two fresh rivers and seas", where 'Eight Treasures Tofu' is a very famous dish. "Eight Treasures tofu" is to cut the tofu into pieces and fry it into crispy tofu, the outside is charred and tender, and then the eight ingredients are boiled together with the fried tofu. "Eight treasures" is different, cooking masters use abalone, ginseng, dried scallops and other high-grade raw materials, but because people in different regions have very different eating habits, raw materials are also limited by various regions, basically as long as the family loves to eat the ingredients can be made into "eight treasures". The eight commonly used treasures are: squid fillet, diced sea cucumber, shrimp, diced beef tendon tendon, green beans, magnolia slices, ham slices, shiitake mushrooms,,,
"Old Explosion Three" originates from the ancient cuisine of China's court "family portrait". It is a very popular dish in tianjin, and the main ingredients include liver, meat slices and loin. The color is bright red, the taste is salty and fresh, the garlic flavor is strong, the tenderness is refreshing, and the taste is mellow. It is very suitable to eat and drink wine.
"Gaba cuisine", the real name should be "pot ba cuisine", Tianjin dialect called "gaba cuisine". Pots and pans are made of mung beans and millet water ground into a pulp, spread into thin and uniform pancakes (tianjin people commonly known as pots), dried and cut into willow leaf-shaped strips, immersed in vegetarian brine, served in bowls, lit with sesame paste, curd milk, chili oil, spicy paste, sprinkled with brine dried slices and coriander foam and other six kinds of small ingredients. Gaba cuisine is recognized as a unique feature of Tianjin breakfast, but it is not actually a dish, but a snack such as soup, and Tianjin street breakfast stalls generally have it. It not only has a unique taste and has a good cooling effect, because Gaba is made with mung beans as the main ingredient, come early on a bowl of Gaba dishes, a freshly baked shortbread, a mouthful of dry and thin, that is called a beautiful enjoyment.
The pictures in this article are compiled from the network.