Dai Chengshan, a famous chef from Yecheng County, Shandong Province, used to work at the Jining Yutang Sauce Garden, and then went to the capital to serve at Deqing Lou.
Later, looking at this piece of land in Tianjin, Tianjin and his cousin Zhu Shantang set up the "Tianbao floor".
The origin of the name, because Beijing's three major flavor sauce products store "Tian Fu Zhai", "Bao Hua Chun", "De Qing Lou" are funded to become a shareholder, so in the name, from the three stores each take a word. The three stores each take a word, composed of "Tianbao Lou".
The name "Tianbaolou" means "soy sauce".
This is almost a household name in Tianjin, which has a population of 10 million.
Tianbolou's flavor is characterized by a "mellow sauce".
The sauces are made by combining northern and southern techniques in one furnace, and are so mellow and flavorful that it's hard to describe them with a single taste.
Tian Bao Lou became famous and adapted to the tastes of many people.
Tianjin's dignitaries, common people and foreign guests to Tianjin, all competing.
Sauce products are called sauce goods in Tianjin.
That is to say, the seasonings and ingredients used in them are mainly soy sauce and a variety of natural spices.
Tian Bao Lou "sauce" process, the use of materials, heat, time is very careful and quite laborious.
Whenever the ingredients are put down, the old shopkeeper has to do it himself, and that is the rule of the store.
To ensure a unique flavor.
Tian Bao Lou selection of materials, to Beijing-style sauce meat, for example, need to select the front and back of the leg of the pig, fat three lean seven, with many years of old broth boiled more than four hours, fat and thin, fragrant color, tender and rotten to the mouth.
And the fall and winter hot barbecue (the old Tianjin Wei called the stove meat), it has to use five flowers three layers of good raw materials, marinated for 12 hours, to the fruit wood charcoal grill, to the meat skin was a grain of rice big gold bubbles, before slicing and using.
To say the flavor, but also to mention the sauce miscellaneous samples, looking for flavor, is to eat a mouthful of change a taste.
To the heart, liver, lungs, belly, mouth strips, fat intestines and other sauce products, ham sausage, Chinese sausage, smoked eggs, roast chicken and flavorful small crisp fish and other 15 kinds of varieties, according to a certain ratio of slices, with, in a white ceramic dish and mix well.
Tasting it, whether it is salty and sweet, or rich in wine flavor, it is a thick taste.
In addition to this, there are soybean paste elbow, soybean paste beef, vermicelli, pine nut tripe, preserved sausage, smoked sausage, smoked rabbit, smoked pigeon, soybean paste under the water (heart, liver, tripe, mouth strips), etc., are all good dishes for wine.
Tianjin old diners "two pots on the Tianbao building" is a masterpiece.
Tianbao Lou's old signboard, the font frame is abundant, the brush is strong and powerful, is not an idle generation of writing.
It was a day in 1923, the great calligrapher Hua Shikui night to the China Theater to listen to the play, during which suddenly craved the Tianbao floor of the soy sauce goods, sent for the Tianbao floor of the food box.
When the shopkeeper saw the opportunity, he went along and asked Mr. Hua for a calligraphy.
Mr. Hua was so delighted with the tender and flavorful Beijing pork that he wrote the words "Tianbao Lou".
Unfortunately, the signboard was destroyed.
The present signboard was copied later.
While the sign inscribed by Huashikui was destroyed, the characteristics of Tianbolou were preserved, and in 2006, it was once again recognized as one of the first "old Chinese brands".
Product Category: Meat Products, Meat and Poultry/Aquatic ProductsBrand Idea: Sauce should eat Tianbao LouBrand Origin: TianjinCorporate Leader: YeTel: 022-27226065Brand Founding Year: 1921