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On September 20th, the grand opening!
Tianjin's early culture can be said to be unbeatable in the country. However, the status of Dafulai in the hearts of Tianjin people is also the upper submission in the early stage! As a century-old intangible cultural heritage brand, every Dafulai in Tianjin must line up a long queue! And this plaque of Dafulai dates back to the Qianlong period! For a hundred years, they have all been representatives of Tianjin's early breakfast.
Legend has it that in that year, the Qianlong Emperor went down the Jiangnan To Beijing on his way back to Tianjin, passing by zhang's pancake shop, first tasted the pancake rolls and scallions, and then called the soup. In a hurry, the hostess shredded the pancakes, added salt, sesame oil, and coriander, and served them with boiling water. Qianlong drank while eating, feeling that the pancake tasted better when it was soaked, so he asked the hostess's name and said Guo Ba. When Qianlong heard this, he laughed and said, "The pot can't be called soup, it should be added to the word 'dish'." A few days later, as soon as Zhang opened the door to receive guests, a royal guard broke in and shouted, "Your great blessing is coming!" "Say, put down the two hundred taels of silver that the emperor rewarded." Daifukura pot "dish" became famous.
In Tianjin, halal cuisine is unique
Just tofu brain, halal and non-halal are also very exquisite!
This time the same gathering into a fusion with the century-old big blessing,
Let many long-lost old-fashioned halal early and re-list!
Lamb mushroom old tofu
Tianjin's old tofu is divided into several different flavors just on the "brine"! Among them, the more popular ones are dumpling marinade, lamb mushroom marinade, beef marinade, chicken three fresh brine and so on. In the breakfast of Tianjin Wei, the old tofu is equally famous as the pot dish, known as the two dishes of Tianjin and brine! The brine of the pot dish and the old tofu seem to be similar, in fact, the world is different, because the brine of the old tofu is called meat brine by using broth, then the brine of the pot is a vegetarian brine, the so-called one meat and one vegetarian.
The unique delicacy of lamb combined with the unique mushroom aroma and the deep-fried pepper oil in fragrant oil has left the Tianjin breakfast market for a long time. This return will delight Tianjin's halal-loving diners!
Large stuffed diamond horn soup
Lingjiao soup, the "wonton" in Muslim food, but because it is halal, it is made of beef or mutton, which is also the name of the Muslims. Speaking of diamond horn soup, I have to say That The Wonton and Wonton of The People's Republic of China. In the early years, people called the big stuffing "wontons" and the small stuffing "wontons".
Wonton is wrapped in a bun-like way with pleats, while wontons resemble twist folding. The wrapping method of the diamond angle is similar to the wonton folding method, so the filling is smaller due to the restrictions of the wrapping method. But this time, the masters of Jujucheng and Dafulai studied and discussed together, solved the problem of small filling from the packaging method, increased the amount of filling, so that everyone could eat a full beef filling in every bite, accompanied by a strong skin and mellow beef bone broth, so that this bowl of large stuffed diamond horn soup completely improved the taste
Beef burnt bread
Daifuku's beef yakitori is probably one of the thickest ones! Can't take a bite, full of sauce beef. A feast!
Homogeneous into images from 30 years ago
Familiar people know that the predecessor of Tongjucheng was the halal restaurant in the old northwest corner, and it was famous in the northwest corner generation. Now it is the fourth generation, from the era of grandfather and grandfather walking the streets and alleys, to the intangible heritage old shop in 2019, the only constant is the original intention.
The same gathering into the former northwest corner of the halal restaurant old photo
As early as the 1930s, the boss's grandfather Wang Qingpu was originally a doctor who made medicinal food in Cangxian County, Hebei Province, and a generation of practitioners of medicine, who had always used ingredients to nourish and treat. Because the home-pickled sheep scorpion adds more than a dozen Chinese herbal ingredients, the taste is rich and nourishing, and it is deeply loved by the neighbors! Gradually, sheep scorpions became one of the livelihoods. Who knew that the outbreak of the war of aggression against China suddenly made this old man hear nothing from him since then. Some people say that they were pulled to be miners. Grandpa's wife, Ma Longxiu, had no choice but to flee to Tianjin with her children and settle in the Muslim area in the northwest corner. The medicinal sheep scorpion, which was once popular with the neighbors, became the livelihood of the grandmother to support her life. By selling sheep scorpions and steamed dumplings, Grandma settled in Tianjin. And today's Tongjucheng also had a prototype at that time.
In the era when Grandma took her to the streets in the northwest corner to sell sheep and scorpions, the Wang family gradually restored its former fame, and Grandpa Wang Fuquan also inherited Grandma's craftsmanship during the period and became the second generation. However, when the Wang family just had some savings, they caught up with the Cultural Revolution and were classified into the field of "bourgeois roaders" and were once again suppressed! It wasn't until the 1970s that Grandpa took his son Wang Xiaoming (the third generation) to open this halal restaurant called Tongjucheng in the northwest corner, and the old taste guarded by three generations was quickly recognized by the people of the northwest corner who would eat, and since then he has had the real name of his family! ------------------------
▲Cohabitation into a shop
However, today's tongjucheng, the address is no longer in the northwest corner. The demolition of the northwest corner in 2003 became the third fault of Tongjucheng! The manager also passed from the third generation of Mr. Wang Xiaoming to the boss of tongjucheng today, and is also the fourth generation of today's successor. Today, the new site of Tongjucheng has been moved to the intersection of Nankai Erma Road and Nankai Siwei Road of Haiguang Temple in Nankai District. During this period, he and his father carried the old taste of family protection and won the first prize in national competitions many times. The bumpy road of four generations has finally settled...
In 2008, the Municipal Bureau of Culture and the Municipal Commission of Commerce and Trade finally awarded the honor of Tongju Chengjinmen's time-honored brand and Tianjin Intangible Cultural Heritage! This made both the boss and his father feel deeply pleased. It should be known that the application for intangible cultural heritage must have more than 4 generations of inheritance and unique secret formulas to receive this honor. When he showed me the two plaques with a proud look, we all said in unison: "This recipe is indispensable!" ”
"Many of Tianjin's old artists are regular visitors here"
The 66-year-old birthday of Mr. Wang Peiyuan, a famous cross-talk actor in Tianjin, is here. Yang Guang Happy Life Crew also often eats here, which shows the recognition of the old brand! The most surprising situation of Tongjucheng is that the loyal fans here cover all ages! From 80-20, love the taste here!
The basis of inheritance is that it is impossible to take into account the cost,
Leave no stone unturned to restore the old recipes from 37 years ago!
"To be honest, it's not easy to do in halal restaurants right now! The price of beef and mutton is not splashed, but to taste good, the ingredients can not be ambiguous! We're also pricing very close to the people, so the profit is low. The reason why many dishes have been lost is not because chefs can't cook, but because old dishes are lowly profitable and laborious! The reason why I have always insisted on it is because I can't let go of this old craft and old taste, and I want to pass it on... Let the old Tianjin Wei want to eat this bite, can have a place to go. ”
"Old-fashioned sheep scorpion, keep time with taste"
Nowadays, being able to go to the same gathering point to get a sheep scorpion has become a careful wish for many people after they arrive in Tianjin. In particular, many tourists from Cangzhou are looking for the taste brought by grandpa in those years? Fresh lamb girders are soaked in thirty years of old soup, and the classic taste of the past has been magically preserved to this day!
The old soup is 30 unchanging taste, exclusively made, worthy of the name of the old brand! The shape of the sheep's spine determines that the tongue must lick and suck in various hollow crevices, which is called an incense!
"Thirty years old explosion three, classic"
Tianjin's halal cuisine is unique! Because it draws on the characteristics of many Tianjin cuisines, it includes many essences of Lu cuisine and Huaiyang cuisine. Lao Pop Three contains almost all the essence of Tianjin halal cuisine! Don't say you've eaten it, it's definitely not the taste of the same polygeny!
Stir-frying, slip-ton-tuk-braised are the eight techniques unique to halal cuisine! 'Boom' in the first place! The old pop three is the masterpiece that best reflects the "pop dish" skill of halal dishes. Beef heart/ beef liver / beef loin, must be tender on the outside, must be salty and fresh garlic! The outside is as crisp as a layer of puff pastry!
"Braised beef nest bones, must order"
It is also a traditional classic halal dish, which is a must-order when you arrive at the store! The kneecap part of the cow has been carefully controlled by the chef to become soft and strong, and the soft part tastes very q! Since most of them are beef tendons, many girls who do not like meat also like it! The taste is salty and sweet, and it is super satisfying to eat!
"Braised beef, long lost"
Due to the complexity of this dish, not only the production time is long, the cost is also very high, plus only teachers can do it, and once withdrew from the stage of halal history. Therefore, not every old shop can be called "intangible cultural heritage", and this time let the braised beef reappear on the table, sincere conscience store! In Tianjin in 2018, you can only eat in Tongjucheng! Never heard of it? Go home and ask the elders!
This dish is characterized by tenderness on the outside and tender on the inside, and it tastes best when eaten hot. This rich sauce and full of color are the embodiment of decades of skill! I don't want to see such soap chips in the circle of friends at the meal point, and I can eat a bowl of rice against the picture!
"White burst tenderloin, creamy pulp"
White poploin is a traditional halal dish, but nowadays only long-established chefs can cook it, and Tongjucheng has made these nearly lost crafts "reappear in the jianghu". The slices of meat were covered in a milky white sauce, I tasted it, and there was a strong smell of milk, and I knew that this was fried with a thick pulp of goat's milk oil, and accompanied by a garlic aroma, the taste was very layered, and I couldn't help but eat a few more slices.
"Burst two things, authentic halal dish"
His family's cooking is all traditional halal dishes, and the explosion of two is even more authentic. Fresh and salty taste, garlic flavor, not at all greasy. It is suitable for cooking. Muslims must order two things when they eat, my Muslim friend said.
"Blanched lamb, original sauce clear mouth dish"
If you need a light dish, order this water-blanched lamb dish. There is no excessive production process so that the lamb retains the original tender and juicy, the taste is fragrant and soft, plus the freshness of green onions and garlic, the more you eat the more addictive!
Source: Tianjin where to eat, if there is infringement contact to delete.