Du said it was a strange fire.

It was tender on the outside, delicate in the filling and fragrant in the mouth.

JD.COM pie

halal food. Features: golden color, fat but not greasy, delicious fragrance.

fried cake with ears and eyes

fried cake is a traditional snack in Tianjin, with many operators. There is a well-known Erduoyan fried cake shop at home and abroad in Jinmen for decades. It insists on careful selection of materials, pays attention to technology, and always puts quality first, so that the varieties of fried cakes it manages are more and more developed, and it is also called "three unique foods in Jinmen" with Goubuli steamed buns and Guifaxiang dough twists.

Erduoyan Fried Cake originated in Guangxu period in the late Qing Dynasty (1911). The first generation shopkeeper Liu Wanchun (1874-1962) peddled it by pushing an ostrich cart through the streets, and set up a stall on Beimenwai Street at the west exit of Yuyi Street to sell it now. After accumulating some capital, Liu Wanchun partnered with his nephew Zhang Kuiyuan and rented an eight-foot-square footway in Beimenwai Street (the first generation shopkeeper). The fried cakes made in Liu Wanchun are fine in selection of ingredients, fine in workmanship, delicious, delicious in taste and inexpensive. Outstanding among many fried cakes, it is unique, and its business is booming day by day, winning the reputation of "Fried Cake Liu", and because the fried cake shop is close to dye shops, pawn shops, banks, cloth shops, shoes and hats shops on Appraisal Street and Shenzhen Street. Rich families and ordinary people celebrate birthdays and celebrate birthdays. With the homonym of the word "cake", Liu Ji's fried cake shop made an appointment in advance to buy fried cakes, which made the business prosperous. Because the fried cake shop is close to a narrow alley-Erduoyan Hutong, which is only more than 1 meters wide, people humorously call Liu Ji's fried cake shop Erduoyan. Although it was renamed as "Zengshengcheng" during the Japanese puppet regime, Erduoyan Fried Cake Shop became louder and louder. Fried cake is also called "ear-hole fried cake".

The traditional ear-pierced fried cake is made of yellow rice and glutinous rice produced in Yangcun, Hexi and Wen 'an and Baxian along the North Canal, which are soaked in water, ground into porridge with a stone mill and put in a cloth bag. Ferment with water, and mix with alkali to make dough; The vermilion red adzuki beans produced in Tianjin are used to make bean stuffing, and then high-quality brown sugar is added to boil the juice in the pot and stir-fry into bean paste stuffing. After cooling, it is used as stuffing, wrapped in warm oil (131℃) and cooked frequently, so that the fried cake is golden in color and "prickly". The fried cake has a crisp skin, soft and sticky inside, and the bean stuffing is fine, sweet and refreshing, which has a unique flavor. In 1987, Tianjin Qunxing Cup Tianjin Cuisine Competition was awarded a special honor award. In 1989, it was approved by the Ministry of Commerce as a high-quality food and won the Jinding Award. It has won the gold medal for high-quality food in Tianjin catering industry for many years. In 1997, it was named as a famous Chinese snack by China Cuisine Association.

honey twist

honey twist, also known as sugar ear, is named after it is shaped like a human ear. There was a poem in the past: "Ears can be eaten? "I often accompany my partner, honey twist, to ask who is good, and point to a bus No.2 ahead. Honey twist should eat in autumn, winter and spring. Because of the hot summer, the syrup is easy to fall off and not easy to eat.

Method of making:

Use a good fermented flour to cover with alkali, and another flour to cover with brown sugar. When making, divide the fermented flour into two pieces. After rolling one piece, spread the flour covered with brown sugar, and then roll the other fermented flour and spread it on the brown sugar flour, thus forming two layers of fermented flour and one layer of sugar flour.

use a knife to cut a strip about 5cm, press one side of the strip thin to form a slope shape, combine the thin edge and the thick edge together, and then cut it into small pieces weighing about 41g. Cut a knife in the middle of the small block, then open it, turn the thin side inside, and fold the thick side to become an ear-shaped blank.

Peanut oil is burned to 51% heat. Fry the blank in oil pan in batches. When it turns golden yellow, take it out and drain off the oil. Soak it in warm caramel for one minute while it is hot. After soaking, fish it in a plate and let it cool.

honey twist is bright in brown butter, soft and sweet. Honey twist in Beijing Nanlaishun Restaurant is the most famous. In 1997, it was named "Beijing Famous Snacks" and "Chinese Famous Snacks". Similar to honey twist, there is a honey grate. The raw material preparation is exactly the same as that of honey twist, but the shape is different. It is made of three layers of flat, with several vertical strokes in the middle, fried and honey. In addition, there are dried sugar twist and hibiscus dried sugar. Dried sugar twist is not honey, and hibiscus dried sugar is not honey, but a layer of powdered sugar mixed with cooked noodles and white sugar is rolled on it, which also has the characteristics of sweetness, crispness and crispness.

Tianjin snack cooked chestnut cake

The raw material is rice flour, which is mixed with water and piled in the washbasin. Rub some oil in a stone bowl, smooth the rice flour in the stone bowl with a small spoon, then put it on the air hole of the pressure cooker, and put the cooked ones on the cake tray and the raw ones. Several small bowls are constantly rotated. When steamed, they can be eaten with sauce, which can be chocolate, bean paste and so on.

18th Street Twist

The founders of Guifaxiang Twist are Fan Guicai and Fan Guilin. They once opened Guifaxiang and Guifacheng Twist shops on 18th Street in Dagu South Road, Tianjin. Because the shops are located on 18th Street, people are used to calling them 18th Street Twist. Shibajie Twist is a kind of assorted stuffed big twist, which is innovated through repeated exploration. A crisp stuffing containing sweet-scented osmanthus, ginger, peach kernel and melon strips is sandwiched between white strips and hemp strips, which makes the fried twist soft and sweet. It is characterized by fragrance, crispness, crispness and sweetness, and it will not smell, soften or deteriorate after being placed in a dry and ventilated place for several months.

pancake fruit and crispy rice dishes

pancake fruit and crispy rice dishes are unique to Tianjin. When it comes to Tianjin snacks, it is always the old "three wonders" of steamed stuffed bun, twist and fried cake. In fact, these foods are found everywhere, but the brands in Tianjin are famous. What really has a strong local charm in Tianjin are two rare snacks: pancake fruit and crispy rice. Their origin shows that Tianjin people have a special taste.

pancake fruit and crispy rice are recognized as unique to Tianjin. Even in Beijing, which is close at hand, it has never caught on. According to Beijing diners, pancake fruit didn't appear in Beijing until the 1981s, but it was far from Tianjin in taste. What is sold on the streets there are pancakes spread with wheat flour, which are sticky and sour in the mouth. The fried dough sticks rolled inside are also different from Tianjin, and they are light yellow and not fried thoroughly. Pot dishes are hard to see in Beijing so far.

Beijingers come to Tianjin and have tasted pancake fruit. They all praise it as "delicious", so why can't they learn from home? I'm afraid the reason is that the taste is too strong. If you try it occasionally, you will be applauded. If you eat it every day as early as possible, you will be "unbearable". This is especially true for crispy rice dishes. Based on the experience of foreigners, I will beg for forgiveness after eating this thing for the first time after coming to Tianjin: the rich salty taste of my tongue, coupled with the strong smell of coriander and soy bean curd in my nose, hit my head. But old Tianjin is different. You have to eat it once every few days to satisfy your craving. It is also said that this thing must be eaten with big cakes, and steamed bread is also ok.

what is the reason? As the name implies, crispy rice is not a "meal" to satisfy one's needs, but a "dish" to eat. Its raw material "crispy rice" clearly belongs to the staple food made of grain, but its name is determined to be "dish".

If the appetite is too small, if you meet a dish that is too "appetizing", you will be full after only a few bites, and you will never appreciate the wonders of crispy rice. But the Tianjin boatmen who invented crispy rice in those days were all big bellies.

crispy rice and mung bean noodles

How can crispy rice made of grain become a "dish" for next meal? The key lies in the so-called "crispy rice", which is not the scorched rice at the bottom of the pot, but the pancakes specially prefabricated with mung bean powder. Even the name is different. Tianjin dialect is called "Gaba", which shows the difference with rice crust. Mung bean is a strange food, which has a strong "meaty taste" of meat. For example, fried mung bean meatballs are almost indistinguishable from stewed meatballs.

According to Tianjin folklorist Zhang Zhong's textual research, the pancakes used for "Gaba cuisine" came from Shandong. He also quoted Pu Songling's "Pancake Fu" to describe the practice and delicacy of pancakes in Shandong. The raw material of Shandong pancakes is millet flour, and Tianjin pancakes were also mixed with millet flour and mung bean flour a few years ago, but now they are developed into pure mung bean flour. Mung beans are more expensive than millet, so using mung bean flour is the result of delicious competition.

In order to attract customers, some stall owners also put small grinding wheels of electric motors in front of the stalls, grinding them now and selling them now, and shouting "pure mung bean flour" to show no deceit. The fried fruit originally rolled in pancakes has also been improved into a thin and crisp fried "fruit grate" unique to Tianjin.

The original meaty flavor of mung bean flour was spread with delicious eggs, and the fragrant fruit grates were rolled. In addition, strong-smelling condiments, such as chopped green onion, flour paste, bean curd sauce and hot sauce, were added, and the pungent aroma spread with the wind during the production process, which made people salivate.

In recent years, Tianjin's pancake fruit has also gone abroad, fragrant in the streets of Paris, and was praised by foreign friends.

pancake fruit and crispy rice can be said to be brothers-both are members of the pancake family, but one uses the whole pancake roll, the other uses the chopped pancake stew, and even the sauce and tofu juice are mostly the same. The marinade of crispy rice dishes also pays attention to the use of chicken soup, which directly has the ingredient of "meat", and the seasoning is more coriander, which is also used to match meat.

Why do pancake fruit and crispy rice taste heavy

The flavor of pancake fruit and crispy rice is strong enough, and both of them have the function of dishes based on the essence of staple food.

China's dishes are very delicious, but no one can stand eating them every meal, because the origin of dishes is for cooking, and home-cooked meals are mainly tasteless rice or pasta. With the contrast of rice, the delicious flavor of dishes is more prominent. Pancake fruit, Tianjin people pay attention to eating cakes, so the taste should be heavy; Pot dishes are "thin" salty food, and they must be eaten dry.

In the early years, canal boatmen in Tianjin had a big appetite, and they liked to eat big cakes with pancake fruit in them, or to tear them into pieces and soak them in pot-stewed dishes. It is the custom of boatmen to eat big cakes, which creates the rich flavor of pancake fruit and crispy rice dishes, and the contrast of big cakes just shows the "knowing taste" of Tianjin people.

Tianjin people's taste is also reflected in the way they eat.

Like Tianjin food fried grasshoppers, pancake fruit pays attention to rolling cakes. This way of eating is to mix tasteless cakes with savory "salty food" during chewing, resulting in an ever-changing taste, which is like "changing scenery" in garden viewing.

This is especially true when eating crispy rice. When someone buys crispy rice, you should throw it into the marinade and scoop it out immediately after mixing it twice. Some of them are stained with marinade, while others are still dry, which makes people feel the same taste when eating. This kind of practice, over time, will certainly cause the taste to be particularly sensitive and delicate.

This is the origin of Tianjin people's "knowing taste" and the basis of "eating in Tianjin".

Luji instant noodle fried cake

was founded in 1918, and it was made of high-quality flour, black and white adzuki beans, white sugar and peanut oil. After seven processes, slowly add fire and fry into a flat spherical red finished product.

features: crispy skin, non-sticky and non-glutinous, sweet and refreshing stuffing, and fragrant and not greasy.

Goubuli steamed stuffed bun

One of the three unique foods in Jinmen. According to legend, during the Guangxu period of the Qing Dynasty, a farmer in Wuqing County, Hebei Province, had a son of forty. In order to raise him safely, he named him "Dog Son". Dog Zi came to Tianjin for 14 years to study art and worked as a waiter in a steamed food shop. He was ingenious and studious, and he practiced good craftsmanship. He was unwilling to rely on others to set up a steamed bun stand. The steamed buns made by him were unique in color, flavor and shape. People from miles away came to eat steamed buns, and the business was very prosperous. Dog Zi was too busy to talk to customers. As a result, people who ate steamed buns said that "dogs bought steamed buns and ignored them" for a long time.

Tang Yuan with fresh fruit stuffing:

Tianjin snacks. It is characterized by refreshing fragrance, soft and smooth powder, strong fruit flavor and unique flavor. The Bailou snack bar and Jiangnanchun restaurant in Xiaobailou area are the most famous.

Sticking to the cake and cooking fish:

Tianjin folk food. It is characterized by golden color and crisp bottom surface. Small fish tastes fresh and fragrant, and fish bones are tender.

Lama cake:

traditional snacks in Jinmen. The Beijing-Tianjin restaurant at No.144 Liaoning Road is the best, which is characterized by golden color, sweet taste, rich nutrition and softness. Vegetarian, high in nutrients.

arhat's belly:

food made with sauce. Developed and produced by Tianjin Goubuli Steamed Bun Head Office with traditional sauce making method. It is named after the layered skin, which looks like the belly of Lohan. Features: Tightening, transparent luster, salty and fresh taste, palatability and mellow sauce flavor.

Zhi Wei Zhai Shui Bao Du:

Tianjin-style snack, founded in 1921. Features: Fresh, crisp, tender and refreshing belly silk. When eating, dip the ingredients while it is hot, and it tastes mellow and has the effect of strengthening the spleen and nourishing the stomach.

Boiled bean Zhang:

Tianjin time-honored food store has been passed down from generation to generation. Founded in the Qing Jiaqing period. Features: crisp but not cotton, not hard, cholesterol-free, chewed into pulp for a long time, full of fragrance.

Guo Renzhang:

The time-honored food store, which has been handed down for four generations and has a history of 161 years, belongs to the imperial palace food and was named "Migongzhang". The main products are hanging frost series nuts.

Maji tea soup:

Tianjin snacks. Originated in the late Ming Dynasty. Features: pink color, delicate texture, sweet and moist.

Stone doorsill vegetarian bag:

Tianjin traditional snacks. It was invented by Zhensuyuan restaurant next to Tianhou Palace in the late Qing Dynasty. Features: thin skin and big stuffing, low fat and high protein. The taste is mellow and clear.

enfade steamed dumplings:

Muslim snacks. 1921 was founded by Shi Wende. Peel and remove the pulp with washed pumpkin, and burn the minced sheep thoroughly with boiling water. Stir in soy sauce, peanut oil, sesame oil, refined salt and minced onion and ginger. Finally, put the pumpkin stuffing in and mix well. Squeeze the rolled dough into a jiaozi green body in the shape of a Taoist hat, and steam it on a drawer with strong fire. Features: Bite, oil-tight, fat but not greasy, fresh and delicious.

Zhilanzhai dried cake:

A famous flavor snack in Jinmen. A time-honored brand with a history of more than 61 years. It is made of high-quality station rice and glutinous rice as the main materials, supplemented by high-quality adzuki beans, sesame seeds, peach kernels, dried grapes, melon strips and tangerines. Features: white appearance, non-sticky, non-peeling, soft and gluten-free, and unique taste.

Mingshunzhai sesame seed cake:

traditional snacks. It was produced and operated by Lv Fengxiang in the "Unique Zhai" in the 1921s. It is made by mixing hot sesame oil and strong flour, wrapping with stuffing, and baking. Features: apricot yellow color, crisp skin, flexible inner layer and soft surface.

Cao Ji donkey meat

Cao Ji donkey meat, named after the founder surnamed Cao, has a history of more than 211 years. Cao Ji donkey meat, selected fresh and high-quality donkey meat, with a variety of spices, put it in a pot and cook it for seven to eight hours. Cao Ji donkey meat is rich in protein, crisp and chewy, delicious and famous far and near.