Tianjin people eat buns is to eat buns, eat meat cakes is also eat meat cakes, but eat roast wheat to eat "a few cold and a few hot" before the table.
Therefore, the appetizers of the roasted wheat house are often very attractive, from the cow's nest bone to the cooked liver, from the small river prawn to the cannabis clam, as well as the indispensable casserole and pot, which nourish the drinker's stomach between the cups and cups.
As the protagonist of the roasted wheat, the production process can be divided into twelve steps: picking, selection, washing, cleaning, chopping meat, and filling, sieving noodles, mixing noodles, wa dough, rolling the skin, tying flowers, and wrapping. Pay attention to the roasted wheat husk, to do about nine centimeters, walk out of the lotus leaf flower. The number of flowers is twenty-four, representing twenty-four solar terms.
It is similar to the shape and taste of Inner Mongolia roasted wheat.
Inner Mongolia lamb roast wheat (slightly beautiful) out of the basket, fresh and fragrant, the outer skin is thin into the cicada wings, crystal transparent, with chopsticks lifted, the roast wheat will gently sag, placed on the plate like a small cake.
The bite is very rich in juice, and the oil is a bit like the southern soup bun, but be sure to bite slowly, otherwise it will burn the tongue!
The roasted wheat in Tianjin has the distinction of Hui Han, halal roasted wheat is mainly beef and mutton, with shrimp, eggs, fungus, slightly soupy, fresh and delicious. Han roasted wheat filling is mainly pork, adding shrimp can make three fresh fillings, can also be accompanied by leeks, cabbage, vegetarian stuffing to the gourd, cucumber, egg, shrimp mainly, but also according to the season to adjust the filling, open sea season to add crab meat, crab yellow, skin shrimp, so that the roasted wheat more delicious.
Having said that the main son, let's look at the various immortals that match.
【Sauce elbow, sauce elbow flower, sauce pig's trotter】
These three are definitely the hot players who sit in the c position of sauce goods, if you don't know what to eat, buying a plate of freshly marinated pig's trotters can solve most of the trouble of drinking.
The marinated pig's trotters are more soft and easy to deboned, sticky and soft, melting in the mouth, then you must have a bowl of fragrant rice, a bite of meat and a mouthful of rice, enjoy the double blow of fat and carbs, well, drooling.
Most of the elbow flowers appear in the feast of important occasions, the first thing to be eliminated in a brine platter is also the sauce elbow flower, the cool elbow slices are dipped in the mixed triad oil, garlic, vinegar, soy sauce can stimulate the carnal taste buds, like spicy spoon chili oil, that taste, in addition to the incense can not say anything else.
The picture comes from @Douguo Food Network netizen cloud private room
【Pork head with sauce】
It is said that Beijing people love to eat pork head meat, I think Tianjin people are not bad at all, in Tianjin people's homes, not February 2, but also the whole pork head meat, and four hours continuously.
The picture comes from @Douguo Food Network netizen One Day One Remember
The image comes from the little kitchen on the snowy night of the winter solstice
【Sauce pig ears】
People who like it are eager to eat it every day, and people who don't like it shake their heads when they see it, but rather than eating it directly, Tianjin people prefer to eat it cold and mixed, drizzle with vinegar and pepper, and it is not addictive to eat it.
The picture comes from @Douguo Food Network netizen lomay
【Roast Chicken】
As soon as the four words of Xiao Li roast chicken came out, some people were about to start shouting that they couldn't stand it, and the smoked and grilled foods all had a charming charcoal incense, which was fused with the aroma of meat, which was really a good hand in the next meal.
【Sauce beef tendon, tripe】
Cow hoof tendon is also a super under-rice artifact, and there is no one with good teeth who does not love it. The good cow's hoof tendon has tenacity, bites down the q bomb refreshing, absolutely does not plug the teeth, and the softer the taste, the more fragrant it is chewed.
Image courtesy of @Global Fashion Picks
Freshly flavored steamed scallops with minced garlic
The tender white flesh of the scallops resembles a translucent pearl
Soft and tender scallop meat on the palate
No loss to any shellfish seafood
Spicy and delicious spicy stir-fried clams
The fat flesh is addictive
Spinach and hemp clams are delicious without additional salt
Fried makou fish always enjoys the special favor of Tianjin people
These are just the "tip of the iceberg", and diners who can eat can always find their hearts in the roasted wheat restaurant.