The formation of Tianjin people's dietary practices is closely related to the environment in which it is located. Historically, Tianjin, because more rivers, bays, plus lakes, precipitates, ponds, etc., wide waters, and close to the sea, so the aquatic products are extremely rich, and many varieties. River fish, sea fish, shrimp, crab, mussels, everything. Tianjin people like to eat seafood, river food, is by this unique and favorable conditions. Tianjin people have two sayings: "when when eating seafood, not counting will not pass." Also said: "Eat fish and shrimp, Tianjin for home." It shows the Tianjin people's special love for seafood and river food.
Tianjin suburbs, especially in the southwest suburbs of a large area of rice, reeds, depressions and shallow ponds, breeding a large number of frogs, crabs, locusts, but also ducks, geese, swans, quail, birds (larger than sparrows) and other birds of prey. These are the side food resources that Tianjin people used to be proud of. Tianjin's fried grasshoppers (locusts) and fried iron finches are known far and wide. With the expansion of the city, the refurbishment of the Haihe River, these resources have been increasingly depleted, but the people of these game, still hard to forget.
The formation of Tianjin's food culture was also profoundly influenced by historical inheritance, changes in the population, and cultural exchanges. In the first year of Zhenyou of the Jin Dynasty (1213), it was named Zhigu Zhai and began to form a market town. With the development of shipping and transportation, its position became more and more important, and it was officially renamed Tianjin in the second year of Ming Yongle (1404). By the middle of the Qing Dynasty, Tianjin had become a prosperous commercial metropolis with equal emphasis on transportation and salt affairs. In terms of dietary customs, there were strong local characteristics, while the diets of Jin, Lu, Yu, and Suzhou and Hangzhou had a certain influence on the diets of the people of Tianjin because of the comings and goings of merchants. After the Opium War, Tianjin was opened as a trading port, and imperialist forces invaded Tianjin. After the Xinhai Revolution, Tianjin has become a feudal warlord and the bureaucrats of the downfall of the congregation. Therefore, the Western food, court, government dishes, Fujian, Guangdong, Jiangsu and Zhejiang cuisine in Tianjin have a certain market.
Specializing in the cooking of river, sea and wild birds is an inherent feature of Tianjin's culinary arts. Technique especially pay attention to the steak, soft, stir-fry, stir-fry and steaming. In the old days, tianjin famous restaurant has the so-called eight into (yi and into, fu poly into, yi rise into, poly rise into, poly source into, ming li into, poly and into, poly celebration into), specializing in high-grade banquets, representative of the dishes have earned pop carp, but yellow fish fan, fried green shrimp, fried cooking prawns, sour sand purple crab, money bird breast, hemp chestnut duck. "Eight into" and so on is designed for the dignitaries, rich and powerful service, and the common people have nothing to do. Comparatively common is the two meat restaurant, the general banquet, reception of scattered seats. Cuisine has a considerable level, like soft and hard bird of prey (deep-fried iron sparrow soft breast and head, legs, cavity at the hard meat), onyx duck (duck will be chopped pieces of deep-fried, plus auxiliary ingredients thickening and become, because the duck meat color like onyx and the name), the official burned than the flounder (net halibut cut strips of rolled egg powder, over the temperature of the oil, thickening and become), Sam Lip sausage (to take the three with the burn) and so on are rich in tianjin local specialties. "four steak" (steak meat, steak beef, steak chicken legs, steak gluten, if "eight steak", plus steak sea cucumber, steak four silk, steak duck, steak fish fan) is also a meat museum in the two specialties. Tianjin also has a banquet, specializing in door-to-door wedding and funeral banquets, one or two tables of small-scale banquets, you can also send people to send food to the door. The level of its food production and two meat museum equivalent, usually the whole table to five bowls and four plates. Ordinary noodle restaurants are eating establishments where people go in and out, mainly specializing in stuffed food such as dumplings, pot stickers and buns, as well as simple fried dishes. In recent decades, the pattern of the above catering industry has been fundamentally transformed, and there is not much difference in the public's dietary consumption.
Tianjin nearby fruit, common in the market are duck pear, white pear, wave pear, face plow, persimmon, jujube, apple, sand fruit, red fruit, watermelon, melon, melon, goat's-horn crisp, mulberry, grapes and so on. There are also a lot of fruits shipped in from abroad. Citizens like to eat them, and also use fruits as gifts. Han Food Culture Daily Diet Tianjin's general public eats three meals a day. Breakfast is relatively simple and is called "breakfast". It is either homemade or bought on the street, or partly bought and partly homemade. Lunch and dinner are more elaborate, with a variety of side dishes made, mostly at these two meals. Morning Tianjin people like to eat thin rice (porridge) in the morning, generally more home-made. Autumn, winter and spring, with millet or rice porridge; summer is more in the rice with green beans. Outsourced breakfast includes soy milk, wontons, bean curd brains, noodle tea, vegetarian dumpling soup, "pan-fried vegetables", 馃zi (oil cake), pancakes and 馃zi, baklava, buns, pot stickers, udou (rotten fava beans), and for dessert, there are soup dumplings, tea soup, eight-treasure congee, small-bean congee, cut cake, pot cake, zongzi, and a variety of twisted flowers, a variety of small stuffed steamed food, sesame sauce baked cakes, date cakes, fried cakes, vegetarian rolls and circles. , fried cake, vegetarian roll circle ...... Among them, pot dishes, pancake馃zi is unique to Tianjin. The large variety of 馃zi and baklava is also commendable. Lunch and Dinner The noodles for daily consumption include steamed buns, rolls, oil and salt rolls, buns, steamed cakes (with sugar, bean paste or red fruit paste inside), date rolls, silk cakes (which can be mixed with cornmeal), cornmeal woks, dead noodle cakes, hairy noodle cakes, scalded noodle cakes, meat cakes, scallion cakes, chive cakes, sugar cakes, gold-wrapped silver cakes (which are white noodles wrapped in cornmeal), noodles, dumplings, and wontons. Rice is generally eaten rice or porridge, more machine rice (i.e., indica rice). Small station rice amount is small, festivals can only be eaten. Tianjin in addition to rice porridge, but also with millet or cornmeal porridge, porridge made from corn seeds, also known as stick porridge. Tianjin also has a traditional common meal called "one pot cooked". In the old days, families used wood stoves, and the main and side dishes were cooked in a pot, hence the name "one pot cooked". For example: boil fish in the bottom of the pot, steamed eggs, steamed meat soup, boiled potatoes, yams, taro, carrots, etc., in the pot on the stick cornmeal biscuits, steamed buns or rice. Variety can be more or less. Cooked, often can be filled with a large table, each flavor, colorful, nutritionally comprehensive and rich. The main foodstuffs are meat, fish, shrimp, mussels, all kinds of vegetables and tofu and gluten.
Pork is generally eaten braised and boiled, most of the beef and mutton is stewed, and sometimes added to the potatoes, yams or cabbage, beef and rich meat can also be added to the carrots, scallions and so on. Meat stir-fry more cut into shredded meat, sliced meat. Fish eat a lot of ways. Small fish often fried, braised, or made into crispy fish; anchovies, chopped fish, yellow croaker, gong fish, etc., usually braised or steamed; sometimes also used dried shrimp, pot fish, fish, gold needle fish to make noodle soup. Shrimp commonly eaten shrimp, harbor shrimp, shrimp, shrimp, shrimp, shrimp, white rice shrimp, pipa shrimp, etc., in addition to cooking and deep-frying, but also used for wrapping dumplings, making noodles and brine, braised bean curd, do shrimp round and so on. Mussels have hemp clams, green clams, scallops, clams, etc., the general eating method is blanching dipped in ginger, garlic, vinegar to eat, or scrambled with eggs. Crabs, sea crabs, freshwater crabs are available. Eating method or steamed or boiled, dipped in vinegar and ginger is not eaten; there are also peeled crab meat, stuffed or fried with vegetables. Among the vegetables, Chinese cabbage is the main dish (i.e., the main vegetable) for Tianjin people in winter. Others, such as cabbage, potatoes, kohlrabi, lettuce, beans, eggplant, winter squash, pumpkin, bonnet, yellow claw, scallions, cabbage, celery, spinach, potherb mustard (Tianjin, called pomegranate red, spring shortage), fennel, coriander, cauliflower, carrots, carrots, carrots, carrots, mustard greens, cranberries, Dutch beans, beans, beans, chili peppers, taro, ginger, bean sprouts, toadstools, garlic shoots, ginger, scallions, garlic, and so on, eat with the season. Eat with the season. Families also prevalent pickles, often pickled pimple head, mustard, radish, cabbage and so on. Also storm pickles (carrots, carrots, celery, cabbage, etc. cut into cubes, add salt and pepper pickling, a few days later can be eaten, eat can add a little sesame oil). In the past, there was a couplet about pickled cauliflower: "Pickle out the green, yellow, white and green, chew out the gong shang zheng yu." The first line is about colors, the next about sounds. Spicy lumps of vegetables are in the pickled and boiled soft mustard greens with dry radish shreds, eaten with vinegar and oil, a soft and hard, very tasty. Grain dishes are also indispensable in the life of Tianjin people. Such as bean curd, dried vegetables, gluten, bean curd foam, vegetarian meatballs, vegetarian chowder, vermicelli, bean curd silk, etc., can be eaten directly, but also can be matched with other dishes to make dumplings stuffed with, or to do the noodle marinade with.
From the seasonal changes in diet, spring and summer fish and shrimp, into the fall to eat crabs and grasshoppers; after winter, Tianjin people like to eat assorted hot pot. Many people in Tianjin have their own hot pots, and the common ingredients used to eat hot pots include roast pork, large intestine, slippery fish slices, shrimp, iron sparrow, gluten, fried yam, bamboo shoots, portobello mushrooms, sea cucumbers, chicken nuggets, chicken miscellany, vermicelli, and vegetable leaves. Snacks In addition to the breakfast mentioned above, there are also many snacks on the market in Tianjin, which play an important role in the daily life of the citizens. Nowadays, most of the old ones no longer exist, except for a few surviving ones such as Dogfu Baozi Shop and Xiangde Zhai. But over the past hundred years, Tianjin snacks have developed rapidly, and the food is richer than then. Here are some examples, such as: Yangcun cake, cooked pear cake, chestnut cake, pea cake, lama cake, bee cake, roll circle, glutinous rice sweets, grasshoppers, sugar pile (sugar gourd), donkey rolls (soybean flour cake), black bean cake, deep-fried triangles, deep-fried stinky tofu, popping cornflakes, crunchy radish with crushed beans, pear cake candy, cotton candy and so on. Hui Dietary Culture The Hui people of Tianjin are not very different from the Han Chinese in terms of their daily diet. However, in addition to the prohibition of pork, there are also some prohibited items in their diet. Among the aquatic products, those without gills and fins are not eaten, those who are like fish but not called fish are not eaten, those who are called fish but not like fish (such as soft-shelled turtle, eel, cuttlefish, etc.) are not eaten, those who are without scales (such as loach, catfish, etc.) are not eaten, and those who walk horizontally (such as crabs) are not eaten.
Tianjin Hui people over the Gulbang Festival and Eid al-Fitr, dietary practices are the same as in Beijing and other places. Happiness, birthday, marriage, marriage, eat noodles in the morning and rice, rolls, steamed bread and so on in the afternoon. Banquet specifications are mainly five bowls and four plates and eight bowls. Hui people's eight bowls, there are red soup meat (cattle), white soup meat (sheep), blanch balls (sheep), slippery fish slice, demolition of braised chicken, braised shrimp, the only gluten, braised carp and so on. One of the braised carp with fish plate, and thus is actually seven bowls of a plate. Hui people in the funeral, generally slaughter sheep (now buy mutton), the old conditions, but also slaughter cattle and camels. After the death of the fifth day, the slaughter of the sheep by the daughter of the marriage of the money to buy; after the seventh day after the slaughter of the sheep, according to the share of gifts to friends and neighbors, but also to send "oil incense" (Hui ethnic food, deep-fried cakes, the system is like deep-fried pancakes, but the surface of the cake is not broken). China Eat Warm Tips: All rights reserved, reproduced, please indicate the source statement: This article and China Eat Food Encyclopedia all published recipes production methods, articles, knowledge, data is for reference only, please verify the use of the former, the resulting risk are borne by you personally. China to eat network "dining encyclopedia" is committed to become a professional life service platform to provide the best practical food, recipe recipes practice, professional health and wellness knowledge, life tips, ingredients.