Pay attention to the details of food.

These elements, such as food, clothing, housing and transportation, weave our lives. They seem inconspicuous, but they determine the quality of life. Some people study these trivial things thoroughly, follow tradition, experience and wisdom, and make their lives interesting, which is what people often say, "live well."

The life of Tianjin people is more "exquisite", but what is "exquisite"? What are the customs in life? How to eat rice, how to wear clothes, how much knowledge? This time, let Zhou Jun do it.

In the memory of many elderly people in Tianjin, if they were always picky about food when they were young and angered adults, they would be reprimanded: "Poor child, do you still want to eat?" Eight bowls, four big clams. "So, the name" eight bowls "is firmly imprinted on many people's minds. In this life, eight bowls are delicious.

Xu Xian, a scholar of food culture in Tianjin, said that among the traditional cuisines in Tianjin, the famous Eight Bowls originated from the garrison stationed in Tianjin in the early years-the army used large bowls to hold dishes, and the dishes made were soft, rotten, fragrant and salty, original and very popular with soldiers and brave people.

The Eight Bowls evolved from the Manchu-Han banquet, transforming the luxurious and dull court food into a series of rich and thrifty popular dishes, which embodies the characteristics of simplicity, affordability and dexterity.

In the past, it was not only ingredients, but also eight bowls of banquets with strong local characteristics in Tianjin. Zhao Yongqiang introduced that in the past, there were eight people at each table, cold dishes, dining tables and 62 dried fresh meat; There are eight main courses, all with sea bowls. Juicy dishes are packed in large bowls, and soup is not dripped or spilled when delivered by suitcase, which is beneficial to heat preservation. In the old days, people held birthday celebrations, set up tents in the courtyard or hutong open space, and invited restaurant chefs to make eight big bowls of seats at home. This is called "duplicity"; It is very convenient for ordinary people to ask a restaurant for a table and eight bowls according to their own economic conditions. Merchants will entertain old customers from other places, often treat each other with eight bowls, taste Tianjin-style dishes, negotiate business and enhance friendship.

Eight bowls are often used for banquets. There are eight people at each table and eight dishes on the table. When serving, they all use a unified sea bowl, which looks refreshing, enjoyable and full of local characteristics. The cold dishes, wine and vegetables in front of the eight bowls are all six or twelve dry, fresh and cold meats. Eight bowls of noodles, with or without cold dishes.

Speaking of "eight bowls", there is such a origin. Weifang, Tianjin is a military fortress with tens of thousands of troops, so the problem of feeding officers and men is naturally an important task in the army. Because of "more mouths and less kitchens", army cooks often use cooking methods such as steaming, boiling, stewing and frying in large pots, which is efficient and can feed many people in one pot. Secondly, the chef saves trouble, and the same steps can be repeated several times, which also saves too much preparation and processing of ingredients.

The troops pay attention to less, so they use coarse porcelain bowls to hold dishes, and officers and men sit around for dinner. The food was rotten and delicious, and it was very popular. In the long run, the cooking skills of the army were introduced to the people in the late Qing Dynasty and the early Republic of China, and then spread to major restaurants, gradually forming the seats of the eight sea bowls at the banquet.

The "Eight Bowls" in traditional Tianjin cuisine is a part of China's culinary heritage. Cooking "eight bowls" is an art, and tasting "eight bowls" is a kind of cultural and artistic enjoyment.

Four happy party balls in eight bowls

Eight bowls are famous for their extensive materials and comprehensive technology. It is often operated by frying, sliding, stewing, boiling, stewing, frying, burning, leaning, stewing and boiling. The big juice is thick and the big bowl is full.

If it's a birthday party, the banquet department also specially uses pea noodles to make birthday peaches on the banquet surface, and points red pigments to set off the festive atmosphere. "Eight bowls" can be eaten separately according to their own tastes, or they can be combined into seats. "Eight bowls" are divided into three grades: coarse, fine and high. There are eight bowls of vegetarian food and eight bowls of "Hui". The "Shimen" vegetarian restaurant is the most famous of the eight vegetarian bowls in Tianjin.

Eight bowls of stewed duck strips

"Eight bowls" are actually not fixed eight dishes, and there are also many stresses on the choice of ingredients. "Eight bowls" are thick and long, with four seasons. Lao Tianjinwei has a mantra: "Barbecue, meatballs, chicken, slippery fish, baked gluten. If you have a vision, eat fried fish slices and then eat fried shrimp. " These words refer to eight big bowls.

Eight bowls of assorted vegetables

The "coarse eight bowls" include fish fillets, stewed shrimps, family photos, osmanthus fish bones, stewed slippery fish, gluten sheets, big balls, roasted meat and loose meat, or braised chicken pieces, south fried balls, braised pork, assorted vegetables, stewed fish, braised assorted diced pork, braised shredded pork, crab races, and sprouts soup. Add four cold cuts of meat, namely, elbow flower with sauce, spiced fish, cucumber mixed with three shreds, and Republic tofu.

Bawan Tianjin roasted meat

"Jing Ba Bowl" adopts high-grade raw materials. In the past, all major restaurants sold eight bowls of whole tables. The main courses are fried shrimp, stewed chicken shreds, braised pork with three shreds, stewed meat, egg-shaped crab roe, sea cucumber balls, golden ingot meat, clear soup chicken, stewed chicken, home-cooked roasted carp and so on. Or braised fish, family hat, stewed shrimp, braised pork with vegetarian dishes, preserved fish balls, braised whole chicken, Luohanzhai and a seasonal Shandong dish with three fresh soups. Add four kinds of chilled meat, sauce chicken, crispy fish, barbecued pork and three-silk foreign powder.

Eight bowls of shrimp and egg soup

"Gaoba Bowl" consists of four shredded shark's fin, first-class official swallow, shark's fin cap of family portrait, osmanthus fish bone, shrimp and egg soup, oil cover, roasted scallop, four shredded scallop, longevity meat and happy meat.

Bawan Korean whitebait

Eight bowls of dishes in four seasons are made according to the changes of spring, summer, autumn and winter. In spring, yellow croaker is used as a soft-fried fish fan, shaking shrimp as fried shrimp, sea crab as egg soup and crab roe, and flounder as Korean flounder strips; Fish, shrimp and frogs are on the market in summer. Stir-fried prawns with shrimp slices, and frogs are called eight bowls of soaked chicken. In autumn, shrimp, carp and crab are used to stir-fry shrimp, soft-fried fish rice and fried crab roe; After whitebait, purple crab, wild duck and iron finch are listed in winter, eight small bowls are made of Korean whitebait, sour purple crab, chestnut wild duck and fried birds.

Eight bowls of crab yolk custard

With the development of social economy and culture, restaurants and restaurants also sell "eight bowls". The Grand Hotel only sells the whole table of "eight bowls" banquet, while the Two Soul Hotel sells the whole table and retails. There are also many restaurants that offer two or four "eight bowls" of "half-table dishes" to meet the requirements of diners.

After hundreds of years' inheritance and development, "Eight Bowls" has formed a unique style. With its mellow taste and simple Jingu culture, it is deeply rooted in the hearts of the people and is deeply loved by the people of Laotianjinwei. This is the unique charm of the "taste" of old Tianjin!

Lao Tianjinwei gave a banquet to entertain guests and friends. The eight bowls are cooked by stewing, roasting, steaming and stewing. There are eight people at each table and eight dishes on the table. When serving, all the dishes are served in a unified sea bowl, which looks refreshing, tastes enjoyable and has strong local characteristics. The practice of eight bowls can be divided into thickness. Thick bowls refer to fried fish slices, stewed shrimps, family photos, sweet-scented osmanthus fish bones, stewed slippery fish, Sichuan shredded pork, Sichuan meatballs and loose meat. The thin bowl includes fried green shrimp, shredded chicken stew, crab roe stewed egg soup, sea cucumber balls, silver ingot meat, clear soup chicken, braised chicken and home-cooked carp.

Eight bowls of Tianjin cuisine, four large steaks and four delicacies in winter. Eight bowls are thick and thin. Coarse eight bowls refer to fried fish slices, stewed shrimps, family photos, osmanthus fish bones, stewed slippery fish, gluten list, Sichuan shredded pork, Sichuan meatballs, roasted meat and loose meat. The eight small bowls are: fried shrimp, shredded chicken, full stew, egg soup and crab roe, sea cucumber balls, silver ingot meat, clear soup chicken, braised chicken, home-cooked roasted carp and so on.