In terms of folk arts and crafts, Yangliuqing New Year pictures with gorgeous and unique pictures, lifelike colored plastic "Clay Fighter Zhang" with both form and spirit, colorful kites with different shapes and lifelike "Kite Wei" and exquisite brick carvings of "Brick Carving Liu" can be called the four wonders of Tianjin arts and crafts.

Tianjin's flavor food enjoys a high reputation, including more than 50 kinds of snacks such as Goubuli Steamed Bun, Erduoyan Fried Cake and 18th Street Twist, and many kinds of special foods such as Wei Qing radish, whitebait, purple crab and prawn. There are 59 foreign-related restaurants, including more than 20 cuisines such as Sichuan cuisine, Shandong cuisine, Guangdong cuisine and Tianjin cuisine, as well as Muslim, palace and foreign cuisines.

First, Jinmen snacks "three unique"

Guests from other places should try three special snacks in Tianjin, namely "Goubuli" steamed stuffed bun, "Erduoyan" fried cake and "18th Street" dough twists. Tianjin people even treat these foods as food for entertaining guests and giving them to relatives and friends. This "three wonders" has become a specialty of Tianjin, which embodies the deep affection of Tianjin people.

1. Goubuli steamed bun

When making "Goubuli" steamed stuffed bun, the ingredients are strictly selected, fat and thin are matched, and the four seasons are different. The composition is quantified by a scale. Add 125 yuan sesame oil, one or two chopped green onion, four or two fresh ginger and a certain amount of bone soup or chicken soup to one kilogram of stuffing. Then elaborate, from making water stuffing, kneading dough, pulling agent, rolling skin, stuffing, kneading, putting steamed buns and steaming on a large stove, eight processes are interlocking. Steamed buns are exquisite and beautiful, fresh and delicious, fat but not greasy. It is convenient to eat outside the package, integrated with food and economical, so it is favored by people.

2. "Ear-eye" fried cake

Tianjin "Erduoyan" fried cake was founded in Guangxu period of Qing Dynasty. Use yellow rice fermented dough to make fried cake skin, brown sugar to cook adzuki beans to make stuffing, fry thoroughly with fragrant oil, and take out. The fried cake is golden in color, crisp in skin and sticky in skin, and black and sweet in bean stuffing, which is unique to Tianjin.

3. The turning point of "18 Street"

Guifaxiang in Tianjin 18th Street is also a famous snack in Tianjin. Its material selection and manufacturing method are unique. 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 some white strips in cheese and make hemp strips. Then twist the crisp stuffing strips, white strips and hemp strips, fold them in half and twist them again, then fry them with peanuts and simmer them until they are golden brown, then take them out of the pot, add rock sugar blocks and sprinkle with green shredded pork and melon strips. This kind of twist is not only crisp and sweet, but also not soft when stored for several months.

It is certainly a pleasure to eat Tianjin snacks in other places. But when you arrive in Tianjin, you will feel different and have a unique flavor when you are there and taste these three kinds of food!

Second, the number of specialty products in Tianjin is eight treasures

The "eight treasures" in Tianjin mentioned here are traditional specialties that have enjoyed a long reputation in Tianjin for hundreds of years. It is not only deeply loved by tourists, but also has an indescribable attraction to Tianjin native people.

As the name implies, "eight treasures" are eight kinds of food: whitebait, purple crab, iron finch, shrimp, Brussels sprouts, leek, green radish and pear. Some of them can be used as dishes and delicacies, while others can be used as "snacks" to help digestion after meals.

1. whitebait and purple crab

Both whitebait and purple crab are migratory, spawning in the sea and growing in fresh water rivers. They are rare river crab species. It is a world-famous aquatic product treasure. Tianjin is famous for producing whitebait and purple crab.

2. Iron finch.

Iron finches are different from "house finches", "sparrows" and "house thieves". They are small, with black claws, dark brown feathers and unclear patterns, and often fly in groups to feed in the suburbs. In the severe winter, the feathers are more and more abundant, and the meat breast is tender and very delicious. It is a valuable "sketch".

Shaking shrimp

It means that it has been parasitic for a short time, but it only survived until around the Spring Festival, and it passed in a flash. This kind of shrimp is not only delicious, fragrant and tender, but also white in color, just like a "baby face" made of "roasted" shrimp and boiled shrimp loin. , are all valuable and good products.

4. Radish.

It refers to the green radish sold in Tianjin during the severe winter. The green radish in Tianjin can be said to be cheap, sweet and crisp; If it falls on the ground, it can be broken into several pieces, which is a good product after meals in winter. In addition to helping digestion, relieving hangover and resolving phlegm, cooking can also moisten the throat and lungs. There is a folk proverb in Tianjin: "doctors who are angry with radishes crawl all over the street." It means that eating radish and drinking tea can help digestion and get rid of diseases without seeing a doctor.

5. chives

This is a kind of leek. A bundle of leeks was piled in the vegetable cellar, and the roots were buried by dung. Before the Spring Festival, many yellow buds were born from it. Cut the bag and put it in the jiaozi. It is delicious. When Tianjin people celebrate New Year's Eve, they always eat a jiaozi stuffed with leeks, which is very delicious.

6. Chinese cabbage with yellow buds.

Chinese cabbage can be divided into green hemp leaves and white hemp leaves. "Walnut pattern" of green hemp leaves is the best dish with high nutritional value, and contains vitamin C, carotene, sugar, protein and other ingredients. Li Lou in the western suburbs of Tianjin is one of the famous producing areas of yellow Brussels sprouts. Every winter, every family in Tianjin keeps cabbage, and its vegetables can sprout slowly, full of cabbage hearts, tender yellow and sweet, so it is called yellow bud cabbage, which is a good dish.

7. Children's pears.

The word "zi" and "duck" here are commonly known as "pears". Children's pears used to be a specialty of Bo Town, Hebei Province. Because of its good soil and water, pears are large, thin, golden yellow, crisp, sweet and watery, and can be stored. But Bo Town is just a riverside town. How can Tianjin, a well-developed transportation distribution center, be so famous? Therefore, it is called "Tianjin Yali Pear" and sold overseas. In fact, the specialty of Bozhen was "plundered" back to Tianjin. But in recent years, due to the development of fruit tree technology, Tianjin has indeed become the origin of children's pears.

Third, paste cakes and cook small fish.

Authentic paste cakes and boiled fish are not cooked separately, which is called "one pot cooking", that is, paste cakes and boiled fish are cooked in one pot at the same time, and the taste is comparable to delicacies. To make small fish with sticky cakes, the fish should be small, preferably live small crucian carp with white scales. The meat is tender and the sticky noodles are soft, which is fresh food of that year. After the farmer's cauldron is heated, the fish is cooked at the bottom of the cauldron and the cake is covered with four pots. Don't burn firewood too fiercely for too long, pay attention to the temperature, warm the torch and keep the ingredients clean. Open the lid and the fragrance will overflow. When the cake comes out of the pan, Huang Cancan's cake is covered with a layer of coke. It is crisp and fragrant when you take a bite, and then you try to cook the small fish without even spitting out the fishbone. You can't get enough of that smell and fresh energy.

Fourth, crispy rice.

Guoba cuisine, known as "Gaba cuisine" in Tianjin dialect, is a unique folk snack with a history of 100 years. The crispy rice is made of millet and mung bean, seasoned with fennel seeds and fennel, soaked and ground into batter with a stone mill. Spread it on a heated iron pan, air-dry it into thick porridge, and air-dry the water. The crispy rice is thin and even, not sticky, soft and delicious, chewy and tough, and cut into willow leaves. Boil brine with more than ten kinds of small ingredients, add coriander, sesame sauce and red pepper oil to taste, and a bowl of crispy rice dishes with clear color and amorous feelings is made. Eating in your mouth is soft, smooth, delicious and memorable. The crispy rice dish is both a dish and a soup, which is economical and practical, and is deeply loved by the broad masses of workers.

Five, Yangcun cake dry

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".

Six, 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.

Seven, longzui big 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 a big faucet, 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!

Eight, Pearl Buck's Standing Meal

Station rice is famous at home and abroad for its high-quality japonica rice originating in Jinnan station area of Tianjin. Its rice grains are large and full, translucent, and have no pink belly. Steamed rice, whether soft or hard, is like a bowl of pearls, and the oil river is shining. Cooking porridge, no matter how thick, is full of soup and smells delicious. Eating in the mouth is delicate, smooth and biting. Station rice is not only delicious, but also nutritious, containing high levels of protein, lysine, starch, fat and so on. It is easy to be absorbed and digested by human body and belongs to natural food with rich nutrition.