Tianjin special snacks daquan:
1: Goubuli steamed bun
It is a pity that tourists don't eat "Goubuli steamed stuffed bun" in Tianjin. Just out of the drawer, the steaming steamed stuffed bun looks like a chrysanthemum in bud in the fog. Take another bite and it will be as oily as water, fragrant but not greasy. The key to the delicious Goubuli steamed stuffed bun lies in the selection of materials, ingredients, stirring, kneading and rolling, especially the pleats of steamed stuffed bun are symmetrical, and the pleats of each steamed stuffed bun are not less than 15. The original name of "Goubuli" steamed stuffed bun shop is "Deju", which has a history of over 100 years. The owner's name is Guiguiyou, and his nickname is "Dog". Because his father gave birth to a son at the age of forty, he took his name for peace and adoption. His steamed buns are very popular with customers and his business is booming. "Dog" is too busy selling steamed bread to talk to customers. People made fun of him: "Dogs sell steamed buns and ignore them." Over time, I shouted smoothly. Steamed buns are famous, but the names of noble friends have been forgotten. Goubuli steamed stuffed bun is not only loved by Empress Dowager Cixi in history; Today, it has also won the favor of the general public and foreign friends.
2. Ear hole fried cake:
Ear-shaped fried cake has a history of more than 100 years. The founder of "Fried Cake Liu" made a living by selling fried cakes. Because of his meticulous workmanship, he gradually formed a unique style, and the store was located at the exit of the narrow Erdouyan Hutong outside the north gate, which was dubbed by many diners as Erdouyan Fried Cake and sold well.
Liu Wanchun's fried cakes have fine ingredients, fine workmanship, delicious taste and low price. Outstanding among many fried cakes, unique, thriving business, won the reputation of "fried cake Liu", and because the fried cake shop is close to appraisal street, dye house, pawn shop, bank, cloth shop, shoes and hats shop on Shenzhen street. Rich people have birthdays, and ordinary people have birthdays. Taking advantage of the homonym of the word "cake" and the homonym of the word "high", and taking advantage of BBK's good luck, we made an appointment to buy fried cakes in advance, and the business was booming. Liuji Fried Cake Shop has already revealed its reputation. Because the fried cake shop is close to a narrow alley-Erduoyan Hutong, which is only 1 m wide, people humorously call it Erduoyan. Although it was renamed as "Zengshengcheng" during the Japanese puppet regime, Erduoyan Fried Cake Shop became more and more famous. Fried cake is also called "fried cake with pierced ears"
3: Street 18 is twisted.
Its founders are Fan Guicai and Fan Guilin. It is exquisitely made and its materials are exquisite. First, mix the flour with hot oil and sprinkle with osmanthus fragrans, Fujian ginger, white sugar, green plum, walnut kernel, green shredded pork and so on. Make crispy noodles and knead them into crispy strips; Knead the dough with sugar juice and knead it into white strips; Dip a part of the white strips in sesame seeds and make them into hemp strips. Then, the crisp stuffing strips, white strips and hemp strips are twisted together, folded in half and twisted again, and then fried thoroughly with peanuts, golden, put on rock sugar blocks, and sprinkle with green silk and melon strips. This became the turning point of "18th Street". This kind of twist is not only crisp and sweet, but also not soft, perishable and tasteless after being stored for several months.
4. Yangcun Gao Qian
There are many dry cake shops in Tianjin. Among them, Yangcun's dry cake production began in the early Ming Dynasty, with a long history and the most authentic. Yangcun dry cake, also known as Poria cocos dry cake, is produced in Yangcun Town, Wuqing County, Tianjin. Seemingly simple packaging, ordinary materials and ugly snacks. However, at the 1930 Panama World Expo, Yangcun Cake conquered foreigners with white skin and yellow hair with its unique taste, won the bronze medal of "Golden Harvest" and became the earliest snack in China to enter the international market. During the period of 1958, Premier Zhou Enlai entertained Cambodian VIPs with Yangcungan at a tea party. After eating, Prince Sihanouk was full of praise and happily accepted the gift-Yangcun cake, indicating that his wife would like it. Yangcun cake takes polished rice and soft sugar as the main raw materials, and the production process is exquisite and elegant. Dry cake is soft and palatable, easy to digest, and has the effect of strengthening the spleen and nourishing the stomach. If eaten regularly, its efficacy is no less than that of Chinese medicine Poria cocos, so it is known as "Poria cocos dry cake".
5: lollipop fruit
Bacon (fried dough sticks) is the most popular and popular breakfast variety in Tianjin. In early years, there was a story in Tianjin. After the Song Dynasty traitor and his wife Wang killed Yue Fei, a hero who was loyal to his country, they even intensified their efforts to torture and execute celebrities who wronged Yue Fei alive on trumped-up charges, arousing the anger of the masses. A soldier named Shi Quan was beheaded for stabbing Qin Gui. His brother Shi Zhong and his wife learned that Qin Gui was going to destroy Jiuzu, so they took a boat from Lin 'an (now Hangzhou) and fled to Tianjin via the canal. They took up a berth at the mouth of Sancha River and renamed it Zhu (the homonym for killing). In order to make a living, the husband and wife switched from selling peanuts to selling fried products, cut the reconciled noodles into small pieces, then piled the two small pieces together, stretched them into long strips, and fried them thoroughly in an oil pan. They took the name "fried chicken", which means frying the king of dogs, men and women, making people chew them up and swallow them. To ease the hatred in my heart. As soon as "fried beer" came on the market, people bought it one after another. Although the couple are tired, they are still very happy to sell "fried beer" to make money. Many years after Qin Gui's death, although "fried osmanthus" was crispy and delicious, Qin Gui was notorious. In anger, people simply called this snack "Yougui", or to put it mildly, "Yougui" and "Yougui", and later it was called "fried dough sticks". Because this variety is shaped like a wooden stick, in the Qing Dynasty,
6. Tai Fu Lai Guo Ba Cuisine:
Spread mung beans and millet flour into a rice crust, cut into willow leaves, and cook in marinade. With coriander, dried incense, sesame sauce, spicy oil, fermented bean curd and other condiments. Brilliant color, mixed taste, fresh and refreshing, fragrant and smooth, instant in the mouth.
7. Fresh fruit dumplings:
Tianjin flavor snacks. It is characterized by refreshing fragrance, soft and smooth powder, rich fruit fragrance and unique flavor. Xiaobailou snack bar and Jiangnanchun restaurant are the most famous in Xiaobailou area.
8: Lohan belly:
Sauce-made food. Developed and produced by Tianjin Goubuli Steamed Bun Head Office with traditional sauce making method. It is named after the layered skin, which resembles the belly of Lohan. Features: compact, transparent and shiny, salty and palatable, and mellow sauce flavor.
9: water bursting belly:
Fried tripe with water is a Tianjin-style snack, which was founded in 1920. When eating, dip the ingredients while they are hot. It tastes mellow and has the effect of strengthening the spleen and nourishing the stomach. Fresh, crisp and tender, with mellow taste, soup, vegetables and wine are the best condiments.
10: Zhang Dou:
"Puffed bean Zhang" is an old brand. As early as the end of Jiaqing in Qing Dynasty, Zhang Decai, the founder of "Zhang Bendou", worked as a chef in the imperial chef of Qing Dynasty. At that time, emperors, princes, palaces and relatives in the palace always wanted snacks to grind their teeth and digest. Zhang Decai studied and practiced hard, and finally made all kinds of dry food with bean flavor, such as "fried beans with balsam", "pea yellow", "three bean cakes", nuts and melon seeds. At the same time, at the festive banquet, he also made special-shaped tributes for the imperial court, such as "Kowloon Gong Shou", "Ma Gu Xian Shou" and "Dragon and Phoenix Becoming a Happiness". In particular, "chopped fragrant beans" are most favored by court dignitaries. The original name of the paste-skin fragrant bean collapse is "black bean collapse". Five herbs (cinnamon, aniseed, fennel, onion and salt) and five herbs (licorice, Fritillaria, Angelica sinensis and Schisandra chinensis), chicken, duck, mutton and Polygonum Multiflori Radix are used to make this kind of broken beans. This kind of broken bean looks black and butter as bright as tiger skin, bursting, but it doesn't bite into the sand, and it is crisp but not hard when chewed in the mouth. Five flavors are all available, chewed into pulp for a long time, fragrant and long aftertaste. It contains many nutrients, including 29% protein, 47% carbohydrate, calcium, iron and phosphorus. It is low in fat and cholesterol, and has the function of relaxing bowels and keeping fit. Even Yuan Shikai, who has been emperor for 83 days, loves this bean very much.
1 1:
Guorenzhang, a time-honored brand in China, has a history of 160 years and is one of the famous specialties in Tianjin. All kinds of delicious nuts made by Tianjin people's stamps are naturally fragrant, fragrant but not vulgar, sweet but not greasy, full of color and flavor, crisp and delicious, and will not last long. Among them, there are many kinds, such as amber peanut kernel, amber walnut kernel, tiger skin peanut kernel, fragrant peanut kernel, milky melon seed kernel, spiced pine nut and so on. Now Guo is a household name at home and abroad, and is deeply loved by consumers all over the world.
12: longzui copper pot "tea soup"
In food stalls in a few places, such as Food Street and Ancient Culture Street in Da Nan City, it is often seen that "tea soup" is sold in a long strange copper pot. This is a very striking scene with folk characteristics. The long pole carries a cover consisting of two prismatic boards with red spikes, and the words "tea soup" are written on the boards respectively. On the platform next to the lid, there is a special Longkou copper pot. It weighs 20 kilograms and can hold more than 30 kilograms of water. When the water is boiled to 150 degrees by charcoal fire in the pot, the tea soup can be cooked. There was a small whistle of "whoops" next to the copper pot cover. The master who makes tea soup has a bowl in one hand and a copper pot in the other. The spout tilted downward and a stream of boiling water rushed into the bowl. In an instant, the tea soup was full of water. This long-billed copper pot not only has the above practical functions, but also is a very exquisite handicraft. There is a circle of copper decorative patterns on the top and bottom of the copper pot. A bronze dragon is inlaid above the spout and handle. Some copper pots are decorated with faucets at the spout, and the handle of the pot consists of a dragon. Dragon beard, dragon claw and dragon forest can be clearly distinguished. There are two red velvet balls at the tips of the two dragon whiskers sticking out of the dragon's mouth, which vibrate with the action of the master who pours the pot and flushes it. When people haven't tasted the delicious "tea soup", they are already intoxicated by the wonderful performance of this strange big copper pot and tea maker. The main ingredients of tea soup are glutinous rice noodles (sorghum rice noodles) and millet noodles, and the seasonings are brown sugar, white sugar, shredded green, red silk, sesame seeds, walnut kernels, assorted preserved fruits, raisins, Beijing cakes and pine nuts. Wash the glutinous rice flour with boiling water into a thin paste, and add various seasonings to eat. Delicious, sweet and smooth. Glutinous rice noodles boiled with water in a big copper pot with a long mouth contain a small amount of copper, and people can get another kind of nutrition after eating it. This delicious "tea soup" is accompanied by a beautiful "Longkou big copper pot". You can enjoy it while eating. It tastes beautiful in your mouth and heart. It's really unique!
13: Stone threshold set:
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.
14: Enfade steamed dumplings:
Muslim snacks. 192 1 was founded by swender. Peel and pulp the washed pumpkin, and blanch the minced mutton thoroughly with boiling water. Stir in soy sauce, peanut oil, sesame oil, refined salt and minced onion and ginger. Finally, add pumpkin stuffing and mix well. Squeeze the rolled dough into a jiaozi blank in the shape of a Taoist hat, put it on a drawer and steam it over high fire. Features: bite, oil-tight, fat but not greasy, delicious.
15: Luji noodles fried cake:
Founded in 19 18, it is made of high-quality flour, black and white adzuki beans, sugar and peanut oil. After seven procedures, slowly add fire and fry into a flat spherical red finished product. Features: crispy skin, not sticky, sweet and refreshing filling, fragrant but not greasy.
16: Zhilanzhai dry cake:
Jinmen's famous snacks. A time-honored brand with a history of more than 60 years. Take rice and glutinous rice flour as skins; Mix with red bean paste, sugar, sesame, peach kernel, melon strips, orange cake, red fruit, rose, cream, cocoa, etc. Make stuffing; After the stuffing is steamed. White and beautiful, food is not sticky, not scattered, not choking, not sticky, soft and powerful, sweet and delicious.
17: Mingshunzhai sesame seed cake:
Traditional snacks. It was produced and operated by Lv Fengxiang in "Juezhai" in the 1920s. It is made of hot sesame oil and high-gluten flour, wrapped with stuffing and baked. Features: apricot yellow color, crisp skin, flexible inner layer and soft surface.
18: Cooking small fish with sticky cakes
Sticking cakes to cook small fish is an authentic Tianjin-style snack, which is actually a very common routine. Tianjin is located at the lower end of Jiuhe River, with Baiyangdian Lake above and Bohai Bay below. Low-lying and watery, aquatic products are very rich. Fish and shrimp are sold all year round. People in Tianjin have developed the habit of eating fish. The north is also rich in corn, and tortillas are the staple food at home. But the authentic paste and boiled fish are not cooked separately, but are called "one pot cooking", that is, the paste and boiled fish are cooked in one pot and served at the same time. There is also a story in it. Let's talk about the casual clothes of Emperor Qianlong in Jiangnan. When passing by Tianjin, he was hooked by the smell of a farmhouse and suddenly became hungry. Gan Long is a gourmet. He has eaten delicacies, birds and animals, but he has never smelled such fragrance. He stopped and looked into the farmhouse. A slave knows his master's mind best and knocks on the door to explain his purpose. The simple peasant couple warmly entertained the emperor's old son. At this time, Qianlong forgot the royal etiquette and wolfed it down. The more he eats, the more he loves it, and the more delicious it tastes. Finally, he even drank fish soup. Returning to the Forbidden Palace from the south of the Yangtze River, Ganlong remembered the delicious farmhouse food and ordered the chef to cook it. But Qianlong only saw that the food was served from the pot, and he couldn't tell the specific name of the small fish pasted on the cake. He shouted to eat "one pot". Skilled chefs are hard to break down. They searched all the recipes in the palace, but they couldn't find the name "one pot cooking". A Beijing official who has lived in Jincheng for a long time asked about the situation and realized the mystery, so he presented a sticker for cooking small fish, which won his favor and naturally made him an official. This is probably a joke. It can be seen that sticky cakes have a long reputation for cooking small fish, and their taste is comparable to delicacies.
19: Bai Ji jiaozi
Bletilla striata jiaozi enjoys a long-standing reputation and is a traditional flavor food in Tianjin. Baijimo jiaozi is well-made, using the finest fresh mutton and chopping it into minced meat. Add fresh cabbage powder, special soy sauce, sesame oil, etc. Making stuffing, the dough is so soft, and the dumplings made are thin in skin, small in edge and big in stuffing, which is a common food loved by the masses.
20: big pear cake
It's yellow and crisp, slightly bigger than a matchbox. Maybe the sugar is cooked a little too much, and it tastes a little bitter and burnt in your mouth. Among the children's foods at that time, the big pear cake was big and had a unique taste. Naive children think that this kind of sugar is not only delicious, but also cost-effective. As for the saying circulating in the street that "you won't wrestle after eating big pear cakes", it is of course an exaggerated advertisement. I can't walk well. I still wrestle after eating a big pear cake, but that's food, not medicine.
2 1: pancake sandbag
It is the most famous citizen snack in Tianjin and an indispensable part of Tianjin people's breakfast. It consists of mung bean pancakes, eggs, fried dough sticks or crispy "fruit grates", with batter, chopped green onion and (optional) pepper as seasonings. It tastes salty and delicious, which can not only relieve satiety, but also provide sufficient nutrition for breakfast. At present, the raw materials of pancake fruit are not limited to pancakes with mung bean powder stalls, but also soybeans and black bean powder.
It's hard to see pancakes in restaurants. Only in the stalls in the morning, on the roadside or in the community can you see the trolleys that make and sell pancake sandbags. It takes only a few minutes to make a set of cookies, but people often queue up to buy cookies in the morning, which shows that cookies play an important role in Tianjin people's breakfast diet.
22: Tianjin Zhajiang Noodles
Common is diced pork fried sauce. Stir-fry semi-fat and lean diced meat with onion, ginger and garlic in an oil pan, pour in yellow sauce, cover the pot, and simmer on low heat 10 minute. The diced meat is covered with yellow sauce, the skin is red and bright, and the fragrance is overflowing. Pay attention to some three fresh fried sauces (shrimp, tenderloin and magnolia slices), as well as sweet clover (egg) fried sauce, fried tofu diced sauce and roasted eggplant diced sauce, which are vegetarian, oily but not greasy. Tianjin people eat Zhajiang Noodles. In cold weather, they pay attention to eating hot food, which is called "picking pots" (there is no water at all) In hot weather, they eat water, but the soup must be ground. According to the season, with a variety of seasonal dishes, known as the "comprehensive code." In early spring, bean sprouts with pinched heads and tails, only two radish tassels with cotyledons, were poured with the remaining Laba vinegar. In late spring, put flowers and pepper seeds in the sauce, which is called pepper sauce. The dough code is green garlic, Toona sinensis bud, pickles, mung bean mouth, radish tassel and silk (strips). In early summer, fresh garlic, blanched fresh peas, shredded cucumbers, shredded lentils and leeks are used to make noodles.
23: Fried vegetable rolls
The fried rolls are golden in color, crisp outside and tender inside, light and delicious. Bean skin is used as the skin, mung bean, dried bean curd, vermicelli and coriander are mixed with sesame sauce, fermented bean curd, sesame oil and Jiang Mo to make stuffing, then the stuffing is rolled on the skin, cut into sections, and the batter at both ends is fried in an oil pan. This is a special snack in Tianjin.
24: fried grasshoppers
Fried grasshoppers are a unique snack in Tianjin. The specific production method of fried grasshoppers: the wings of live grasshoppers (scientific names) are pulled out and the thighs are removed; When the oil pan is boiling, fry the grasshoppers until brown, and take out the oil. Prepare a clay pot in advance, put soy sauce, vinegar and sesame oil, and put some shredded onion and garlic in it. Soak the fried grasshopper in a casserole, fish it twice, and then take it out to dry. Add a little onion and shredded garlic to the noodles when you sell them. Fried grasshoppers, fat but not greasy, crispy and delicious. If it is sandwiched in a hot cake that has just been baked, it is really full of different flavors and tastes great. Scald live grasshoppers with boiling water, then dry them or dry them, and store them for frying in winter, which is also delicious.
25: Wuqing shredded tofu
Wuqing bean curd silk is a local specialty in wuqing district.
26: Shanggangzi Noodle Tea
Shanggangzi noodle tea is a special snack in Tianjin. Stir-fried with millet flour, hemp seed, sesame paste and sesame oil, and washed with white sugar and boiled water. The color is positive, the taste is fragrant, the ingredients are complete, and it does not stick to the bowl or paste the mouth.
27: Fried chestnuts with sugar in Jixian County
Chestnuts are also called Li Gan. Produced in Jixian County, it is well-known at home and abroad. Chestnuts fried with sugar are seasonal food in autumn and winter. Its production method is to select high-quality chestnuts and put them in a pot filled with coarse sand and syrup for stir-frying. Chestnuts fried with sugar are dark brown, shiny, crisp and easy to peel, sweet and delicious.
28: Snowball.
Snowball is an ancient snack in Beijing and Tianjin, and its scientific name is bean powder cake, which is named after it looks like a real snowball in the countryside and raises dust. Its raw material is steamed, softened and fried soybeans with yellow wheat and water, and rolled into flour. When making, the steamed yellow rice flour is wrapped with soybean flour and rolled into pieces, then wrapped with red bean paste stuffing (brown sugar and red fruit stuffing are also acceptable), rolled up, cut into small pieces and sprinkled with white sugar. When making, the stuffing rolls are required to be uniform, layered and yellow in appearance, characterized by fragrance, sweetness, stickiness and strong bean flour flavor.
It's good to roll around in snack bars in Tianjin and Beijing after the persuasion. Suddenly, with the breath filling the whole mouth, the bean flour noodles with strong bean flavor, the delicate and waxy rice rolls, and finally the sweet bean paste stuffing are really irresistible food temptations.
29: Braised fish in Guxi
Cao San, a unique chef in the late Qing Dynasty, cooked the fish in oil, and then stewed it in vinegar until it was crisp and rotten, making "unique braised fish". During the Republic of China. President Cao Kun once tasted it in Liu Du, praised it and gave several hundred pieces of silver. Later, the Jinghai diligent group imitated each other, and the skills of braised fish were widely circulated. "Liu Du Braised Fish" is a traditional local dish. It is cooked with local crucian carp as raw material and "Liu Du Mature Vinegar" which is red in color, sweet and sour, and aged for three years. Stew for up to 4 hours. Therefore, the finished product is not only loose and rotten fish, but also extremely fresh and tender bone spurs, which are rich in essential amino acids and various trace elements. Its color is sauce red, it tastes sweet and sour, slightly salty and has a long aftertaste, which can stimulate appetite and relieve boredom. It is Xian Yi's best companion, suitable for all ages.