Tianjin snack fried cake
When it comes to Tianjin snacks, the old ones are dog buns, ear and eye fried cakes, eighteenth street twist flowers "three musts", and in recent years, Tianjin people prefer Gaba dishes, pancake dumplings... In fact, there are still many flavor snacks, which have been difficult for more than a hundred years, some have survived, and more have become extinct, or less of the former taste.
Old Tianjin Weinan City Sanwu, Bird Market, Liuhe Market, Authentic Guo Zhuangzi, Qiandezhuang, Nanmen Vegetable Market, XitouWanzi and other places are all places where ordinary snack vendors gather; as for picking up baskets, there are more vendors selling snacks through the lanes. Fried, roasted, stuffed, thin, sweet, all available, from road goods to fine and fine snacks.
Noodle tea is a snack unique to Tianjin, the earliest sale of noodle tea was in the last years of the Qing Dynasty, there is a Wang Ji noodle tea shop in the Baiyi'an Hutong of Hebei Water Ladder. In the 1920s, Yang Yukun, who sold noodle tea at a stall in Bird Market in Hebei Province, was known as "Noodle Tea Yang" and was very popular. In the 1940s, Ha Zhenbo, who was stalled in Nanshi San, made noodle tea that was also very distinctive. To boil noodle tea, you must first add water to the pot, sprinkle salt, throw the first few large ingredients, half a piece of fresh ginger, boil the pot to make the aroma, fish out the large ingredients and ginger, put the millet noodles into porridge, and change the heat to keep warm. When it is sold, it is put in a small bowl and sprinkled with crushed sesame seeds and sesame oil mixed with sesame sauce, which can be sprinkled in two layers, mainly to eat the aroma of this sesame and sesame sauce.
Snacks from the early years
In the early years, there was a shop at the mouth of the Sancha River, and the owner was called Fu Jinsheng, who operated a coil circle, and the name was "Fu Ji". His family's coils are shaped like a half moon, divided into meat and vegetarian. The skin is a fresh bean skin made from the original soy milk. Inside the meat filling, there are fat and lean shredded knife meat, dried shredded, water hair wide powder skin, winter shoot shredded, mushroom fine diced, seasonal vegetables; vegetarian stuffing inside there are fragrant dried filaments, water hair fine vermicelli, mung bean sprouts, mushroom fine diced, etc., with mushroom juice, cooking wine, salt, pepper water, sesame sauce, curd milk into a thick juice, stir evenly. Fried until the skin is golden brown, eat hot, the first layer of skin is crisp, the second layer of skin tendons, the filling is smooth and not greasy, the aroma is fragrant, and the vegetarian meat is delicious.
Nanshi Zengxingde's sauce beef is very famous, fresh beef only choose ribs, chest, tendons, because the meat in these three places is tender and silky. Add more seasonings, make fifty pounds of beef to add five pounds of yellow sauce, three pounds of green sauce, five or two spice noodles, green onion, ginger, garlic a total of two pounds, peppercorns, large ingredients 2 two or two. The beef is soaked in clean water for two hours, then added to the old soup pot with a thick and strong flavor, after opening the pot, the seasoning is added, cooked for one hour, and then simmered for six hours on low heat.
There is also a sauce pork restaurant, in Bei'an Road, the name is "Yuhua Zhai". With three layers of meat, first wash it three times in cold water, then wash it three times with hot water, wash the meat clean, cook the meat with old soup, the older the soup, the more mellow the taste. The meat is in the pot, mixed with some water, and then the seasoning, large ingredients, green onions, ginger, soy sauce, boiling on high heat, boiling for an hour, and then simmering with low heat, so that the pot is always so "poof" sounding, a pot of meat to cook at least seven hours, up the pot, the meat is as soft as tofu. Eat hot, flow oil from the mouth; eat cold, and refresh the mouth.
Old fruit shop
The Ma Ji Ren Yi Hall on Liaoning Road and the Ma Jia Guan in Nanshi are consecutive numbers, and this small restaurant is best known for its roasted wheat. Put the flour on the large noodle case, little by little boiling water to blanch the noodles, rub the noodles with your hands at any time, don't let the heat nest in the noodles, and the roasted wheat husks that come out of this way are delicious and not sticky. To make roasted wheat husks, you must use a "walking" rolling out the skin, the strength of the hands is even, and the dough skin is pressed out like a lotus leaf, the edges are thin, and the middle is slightly thicker. Beef stuffing is made of beef ribs and upper brain parts, use soy sauce to find the mouth, add green onion, pepper water, cabbage, sesame oil, slightly mixed, eat loose, tender and delicious.
The long-established "Senji Daoxiang Village" at the intersection of Binjiang Road and Liaoning Road is the favorite southern snack bar of the people of old Tianjin, the most famous of which are smoked fish and boy oil chicken. Smoked fish is best made of blue fish, carp and thick fish. Cut the fish into four thick thin slices and soak them in soy sauce for two hours in the heat and four hours on the cool day. After soaking, it is fished out and dried, and it is smoked in a hot oil pot with a large fence piece by piece, and after about three minutes, it is fished up and soaked in the "fish wine" boiled with sugar, ginger juice and cooking wine, and after a minute or two, it becomes a dark black, sweet smoked fish.
To make a boy oil chicken, you must first clean up the chicken, soak it in clean water for six or seven hours, put it dry, go down to the old brine tank to soak for ten hours, put the brine chicken together in a large pot, heat the bottom of the pot, burn it to the point of not opening, fish out the chicken, and use the scoop to scoop off the oil foam floating on it. When the pot is open, put the chicken back into the pot, add rice wine, green onion, ginger, large ingredients, sugar, cover the pot, simmer for more than an hour, and taste sweet and delicious after coming out of the pot.
Mobile food stalls in the 80s
The "assorted baked cakes" of "Ming Shun Zhai" on Zhongshan Road in Hebei District are wrapped in ten different fillings, and the sweet fillings are: Chengsha filling, date paste filling, red fruit filling, pea flower filling, white sugar filling, and salty filling: pork filling, radish shredded filling, winter vegetable filling, large oil filling, and oil crisp filling. It is more complicated to make is the shortbread, take the puff pastry as the filling, use six or two oil crisps in two pounds and four sides, and the baked cake that comes out of this way is crisp and crispy, and the eating is not greasy, and the cost is low. None of the shortbread cakes sold in the market now have a positive taste.
Old Tianjin's dim sum, steamed food, roasted cakes, dried cakes, although they are all snacks, but they are very exquisite, there is no deal with. Mr. Zhou Ruchang, a red scholar, recalled before his death: "Steamed food is better than dim sum, and it is different from ordinary home-cooked pasta." There is a "small steamed food" in the north gate, there is no store market, there is no plaque number, the old patron knows that the daily supply is in short supply, the small fine mold is buckled into various patterns, the face has several colors such as red and light yellow, and the filling of each color is different, there are date paste, hawthorn, bean paste, etc., which is better than the dim sum of "a poinsettia" and "Gui Shun Zhai".
Tianjin steamed food
In the past, the packaging of snacks was also particularly exquisite, and dried fruit fresh goods should be made of pu baoer, that is, a soft basket woven with pu grass, such as the "old Zheng Ji" sugar fried chestnuts in the East Gate, after wrapping, it was covered with a square shop sign of red or green paper, and then used a hemp stem - that is, a rope made of hemp fibers, dyed red - tied and strong. The snacks should be made in a wooden box, and the wooden board is not very thin, because the lid must be able to be inserted into the "groove" on the four wall panels, and later there is a tin box with a tin mouth. Nowadays, there are fewer snacks, and these exquisite things are gone.
It is said that before the 1950s, in Tianjin, because the market was bustling, small stall vendors sold five kilograms of cut cakes and a pot of almond tea every day to earn money for meals for several families. Therefore, it is not surprising that Tianjin snacks have developed a wide variety. Such as bee cake Liu five-color bee cake, Mu Grandma mutton porridge, seven beautiful sunflower seeds, ten fragrant black beans, crystal rice cake, cylinder oven roast cake, roast lamb simmered fire, braised lamb intestines, pea porridge, cloud bean cake, etc., no less than dozens of kinds, although we have not eaten the same, but just listen to the name can feel the taste is absolutely not bad, unfortunately, these can not eat. (Text: He Yuxin)
The 80s people's table