Tianjin cuisine is generally influenced by Shandong cuisine, or it may not be too much to say that Tianjin cuisine is a branch of Shandong cuisine. Like some very traditional cooking methods of Shandong cuisine, such as pot collapse, in other places, such as Shandong, basically you can only see pot collapse tofu, while in Tianjin, there are pot collapse ribs and other patterns, such as Lao Bao San. In fact, Beijing also has this dish, but now it is unknown, but Lao Bao San.
Its taste is mixed with the dietary characteristics of many places, and it is precisely because of the blending of these regional factors in Tianjinwei that a unique Tianjinwei dish is formed.
Tianjin cuisine is not only as simple as the local ingredients in Tianjin cooked by Shandong cuisine, but more importantly, it has added some characteristics of Anhui cuisine because of the Huai army led by Li Hongzhang in those days, just as the dialect of Tianjin Wei is actually related to the local dialect in Huaibei, Huainan. After this mixing and mixing, Tianjin cuisine with local characteristics has been formed. This is directly related to the composition and dietary preferences of Tianjin native people.
However, from another point of view, it is the special dietary characteristics of this regional factor that make it have strong limitations. Most of the practices with strong regional characteristics may be more difficult to go beyond the geographical limitations. Another layer is the limitations brought by Tianjin itself. Tianjin lacks population exchange with the surrounding areas for a long time and lacks general mobility, thus causing the taste of Tianjin cuisine not to be widely spread to surrounding areas and even further regions.