The reunion will be held in Tianjin, and the students in Tianjin are duty-bound to undertake the task of arranging dinner. In the spirit of democracy, the temporary group launched two restaurants for everyone to choose from, one for Southeast Asian cuisine and the other for fusion cuisine. Q: "Why not choose Tianjin cuisine?" It has caused others to turn into a five-star restaurant-Tianjin cuisine reservation.
The name of the store in black on a red background stands out in the night sky. As soon as I entered the door, I felt the nightclub wind blowing from my face. Even the stair handrails are golden, which is called "expensive". The scarlet flowers on the plate are full of personality, which makes me greedy. I am full of expectations.
Radish and peach kernel: a common carrot in the north, which is mixed with peeled walnut kernel after being crushed. In Dabei, where cold dishes are prevalent, basically a housewife can do it well.
Centennial jambalaya: The name of the dish sounds very meaningful, which accords with the atmosphere of the Beijing-Tianjin Grand Pier since the Ming and Qing Dynasties in Tianjin. It is a mixture of yuba, peanut kernel with skin, gluten, small mushrooms and lotus root slices wrapped in sauce, which tastes quite ordinary. If it weren't for the little jar with the word "Fu" written on it, it would have been like Yun-peng Yue's "Song of the Five Rings" asking "What should I do?"
Stir-fried shrimps in Jinwei: It's not done in detail. The temperature of hanging egg white oil on shrimps after shelling and thread selection is also quite good, and the overall feeling is more in line with the artistic conception of "stir-frying".
Family heirloom wax beans: the shape is the traditional auspicious pattern "Pisces", and the shaping effect is perfect. The taste is salty pig skin jelly, with mung beans, peanuts and diced meat with skin. It doesn't look delicious, so those who move chopsticks take a bite to express their opinions before putting it down, so there is a lot left. Because the food was served early, the rest has been put aside. It is estimated that gelatin is needed to help achieve this effect.
I forgot the name of this dish, that is, braised pork liver, downwind (pig ears) and sliced ham, which are often found in cooked meat shops in northern communities.
If I have to say how I feel, I can only say that it is very, very homely, so homely that I can buy a few pieces and fold them together.
The braised pork ribs in the pot have a good heat preservation effect. It is hard to say that they are not delicious when soaked in dripping soup.
The water in the market burst: there was water in the oblique ball bowl, coriander at the bottom and a bowl of sesame sauce at the side. Students who haven't seen each other for many years are not used to those dishes. Please take a photo of me first, and take the initiative to mix as shown in the above picture. I ate a little, and the sesame sauce was rich and the belly was average.
The name of this dish left a deep impression on me. The materials are tenderloin, pork liver and pork tenderloin. The three flavors are very uniform, with one word describing "old" and two words describing "old and tough". The taste is "Sao" and the appearance is extremely poor. I can't believe that this is the craft of a restaurant with pearls on the list (the attribute of "rotten" must be added).
Drunk chicken: the visual sense of braised chicken after being ruined by puppet troops and devils. I don't know if the waiter who served us was too active. That's what it feels like to serve, and I have no appetite in my impression.
Kung Pao Cod Grains: Kung Pao in Tianjin is different from that in the southwest. It is sweet and sour, I know. Not bad, the smell and sweet and sour taste of green onions are also good, and cod is the normal taste of cod.
Sixi Bowl Series: Sixi Bowl is made of fermented bean curd, fried meatballs, beef tongue and duck. Sufu meat is waxy, but greasy; Maruko is like that; Steamed beef tongue on an old insole without suitable texture; Duck meat is also a very plain texture. Or 128. Hey!
Jumping carp: I didn't pour the juice on the table according to the traditional practice. Fish with large scales, wrapped in hada-like shredded onion, lay on its side in abalone-colored soup and looked very good. After the exhibition for a while, the waiter will come over and ask if he needs help to break it down.
Then it was quickly broken down into eight pieces as shown in the above picture.
Eating fish scales is not brittle at all, and vomiting while eating; Fish has no sense of agility and chewiness, just like rotten cotton wool soaked in kerosene; Fish is particularly fishy, so stop eating chopsticks at once. The point is, this dish is a specialty! The price is certainly not cheap (128).
Tianjin-style fried dough sticks: Fried dough sticks are stuffed with shrimp glue, with sweet and sour sauce and oyster sauce. The whole is quite satisfactory, and the highlight is that the fritters are a little brittle.
Ignore Goubuli steamed stuffed bun, 18 th Street Twist, just say that Tianjin has three unique skills, and there are fried cakes with ears and eyes. I felt greasy when I was still studying in Tianjin 28 years ago.
Pancake fruit: snacks after meals. There are more eggs than street stalls without extra food, and the taste is average. Snacks are not easy to make in big restaurants than in small stalls.
Blueberry yam mud: That's it.
"Today this dish is too unexpected. It's really been a long time. It is better to go back to school and eat in the cafeteria. "
"Except the pancake fruit evokes memories of school, others are speechless."
"It's incredible that this can be on the list."
"Keep your voice down, the organizer (slightly named) has worked hard and blames me for much trouble." I had to slap in the face to amuse everyone.
Everyone in the car whispered. ......