Most foreigners may have similar knowledge of Tianjin cuisine as I do, only knowing the 18th Street twist, ear-pierced fried cake, Goubuli steamed stuffed bun and pancake fruit. I specially looked up the encyclopedia knowledge of Tianjin cuisine on the Internet, and I was confused. I wrote on the Internet: Tianjin cuisine originated from the people, gained a favorable position, learned from others and was unique. Tianjin is a retreat from the sea. In ancient times, there was a saying that nine rivers run at the bottom, and it is rich in fish, shrimp and crabs. People have always said that "eat fish and scare people, and Tianjin is home". The representative Tianjin-style dishes are eight bowls, four big steaks and four treasures in winter. After reading the introduction, I was given the magnificence of the Manchu-Han banquet, which was completely tall.
I'm not a scholar, so I won't study it. Let's talk about my personal experience of Tianjin home cooking as an ordinary tourist in Tianjin for just a few days. On the first day, I stayed in a hotel on the riverside opposite the railway station. In the morning, I turned my mobile phone and found a small pancake shop near Harbin Road. Although Harbin Road is close to the bustling area of Haihe River, it is quiet in the middle of the noise. There are nearly 10 breakfast shops, and there are small tables on the streets. Breakfast is authentic Tianjin flavor, cheap and delicious, with bean curd, pancake fruit, flour cakes, steamed stuffed buns, fried dough sticks, gaba dishes, wonton and so on. Even my always picky eaters say that this is the most delicious thing I have ever eaten. It turns out that Tianjin people are so good at eating. An old man eating breakfast at the table said with a smile, as an old saying in Tianjin goes, it is not impossible to borrow money to eat sea goods. Haha, it's so vivid.
This is Hongqilai restaurant in the northwest corner, surrounded by Huimin district. It should be a Muslim restaurant. In an unremarkable environment, there are simple tables and chairs facing the street outside, but the dishes are really good.
By the way, the home-cooked dishes in Tianjin are generally simple, but the dishes are great without exception!
The pot collapses, and under the egg are shrimp and beef; Cheese beef, which has the smell of thick cream, especially garlic; Sauced diced eggplant is very delicious and tender. It's the first time to eat it.
There are a series of restaurants in the northwest corner, and the evaluation is good. There are many delicious restaurants recommended by netizens on Xima Road, including large and small restaurants, small dumplings and small mutton soup steamed dumplings Restaurant. It is said that they are all good.
To tell you a secret, the locals joked that the taste of Tianjin home-cooked food is inversely proportional to the decoration of the restaurant, haha.
Burn three shreds, shredded sea cucumber, shredded bamboo shoots, shredded pork, and shredded beef for civilian use. Smooth and light, delicious! The other is to explode.
Dough soup and scallion cake are delicious in memory. Maybe everything smells good when you are hungry.
From the intersection of Binjiang Road Pedestrian Street and Liaoning Road, go straight inside along Liaoning Road. This is the Sanheyi restaurant, an old shop at the end of Liaoning Road, which is highly appraised. The queue in front of the door is to buy his cold rice noodles.
In Sanheyi Restaurant, I once again ordered Sauced Cabbage, which is still delicious. I have tasted this Sauced Cabbage repeatedly in Tianjin, and I can't get tired of it.
A small bowl of Sam sun soup, which is real, contains shrimp, squid and sea cucumber.
The most delicious dish is "Lao dun San", which is also one of the masterpieces of Tianjin cuisine. There are sea cucumbers, local chickens and brisket in it, which are genuine and delicious. Steamed dumplings in the store is also a signboard, and tables must be ordered.
The banquet building opposite Sanheyi Restaurant has a good evaluation.
This is the youth restaurant in Jinwan Square. The decoration is very high-grade, and the meal time is crowded with people. There must be a queue for at least half an hour. Upstairs near the window, you can also see the night view of Haihe River. The dishes are rich and the taste is first-class. The group purchase is too affordable and unexpected.
Half a roast duck, kung pao chicken, youth mixed vegetables, etc. In short, they are all delicious and not expensive. I came twice and praised one.
Eight treasures tofu from Xiangjiang Kitchen on Guilin Road on Fifth Avenue is also a representative of Tianjin home cooking. There are squid, scallops, shrimps, sea cucumbers and four kinds of mushrooms, and the oily tender tofu is below.
The black garlic beef in Xiangjiang Kitchen contains pepper, which is fresh and delicious.
Xiangjiang Kitchen's sauce-fried cabbage and old fried three are rich in flavor and good with rice.
Authentic Lao Bao San does not contain auxiliary materials. The main ingredients include liver, sliced meat and kidney. In Tianjin, Lao Bao San, shredded pork with fish flavor, kung pao chicken and moo Shu pork are also called the four home-cooked dishes, which is a great love.
Gaba dishes in Harbin Road Breakfast Shop are not used to eating and have a unique flavor.
The most delicious tofu brain I have ever eaten, the flavor of soy sauce is strong.
Top good pancake shop, his family also has fried dough sticks, wonton, wonton can add eggs, all cooked in a small pot. Is it delicious or not?
The mirror cake in the Gulou business district looks very eye-catching
Pancake fruit in Gulou business district
Nanshi food street
Stone threshold of Nanshi Food Street. Among vegetarian snacks in Tianjin, Dangtuishi Menkan vegetarian bag, which is popular by people, is the earliest time-honored brand in China, and has a history of 100 years. Stone Menkan Subao Store was originally a real vegetarian garden opened in Gongnan Street in the last years of Qing Qianlong. There are 9 kinds of auxiliary materials, * * * input 19, which are well-known from all over the world. The steamed stuffed bun with thin skin and big stuffing is chewy, with its rich and unique vegetarian flavor and endless aftertaste, especially for the elderly. It is indeed a unique traditional snack in Tianjin.
This is a small shop in the southwest gate of Nankai University with its own window. The boss proudly recommends the pancake fruit that he is good at, and enjoins us to savor the mellow flavor of the bean noodles pancake.
The most popular breakfast cart in Xiaobailou Hutong is pancake fruit.
Tianjin cuisine has court characteristics, combines Chinese and Western styles, and is compatible with ancient and modern times.' It is good at both river and sea, with fresh taste as the main factor, color as the best factor, and steak as the best skill', which has made a unique Tianjin cuisine. Most of Tianjin's home-cooked dishes have a strong sauce flavor, but they are salty, which suits our northerners' tastes, and southerners may not adapt to them. With a good mood of traveling, you will definitely fall in love with Tianjin cuisine. I hope to come to Tianjin next time and try the famous dishes such as carp and grilled whole vegetables.
Stop talking, I can't wait, I am greedy.
Can you tell me your impression of Tianjin cuisine?
Breakfast: fruit grate, fruit, fruit head, candy, purse fruit. Braised cabbage, old tofu, paddles, noodle tea, tea soup, eggs with paddles, wonton, wonton, water chestnut soup, vegetarian meatball soup, egg soup, instant noodles, fruit soup and millet porridge. Pancake, sesame seed cake, dead noodles paper. Coil, eggplant clip, lotus root clip, tea egg. All kinds of vegetables flooded. Niu X's Tianjin local pancake fruit. Lunch: steamed stuffed bun, jiaozi, noodles, beef Lamian Noodles, and flat noodles. Dinner: fried nuts, boiled nuts, stir-fried kernels in sandy soil, boiled peanuts, boiled edamame, pickled cucumber, mahjong cucumber, tomato mixed with white sugar, mustard mixed with shredded mustard, shredded sweet and sour green radish, cabbage heart mixed with mahjong spinach, peeled cabbage heart+shredded cucumber+shredded green radish, boiled clam, Pippi Shrimp, sea cucumber. Shrimp gluten, stir-fried shrimp, shredded potatoes in vinegar, potato chips with green peppers, Chinese cabbage in vinegar, scrambled eggs with tomatoes, spicy beans, soup with pimples (such as shrimp skin and cabbage) (tomato soup with pimples is not included in Beijing) and so on. As long as Tianjin locals go to various small restaurants run by Tianjin locals (authentic ones such as Huimin restaurant), they can eat delicious food with local flavor in Tianjin!
When it comes to hard dishes, it should be more satisfying and affordable when we eat. It is no problem to eat this dish and have a bowl of rice, so it is absolutely delicious. Then when it comes to Tianjin's hard dishes, I think there are still many, and there are mainly a few that come to mind.
Jumping carp
This should be the representative dish in Tianjin cuisine, which is a powerful way to cook fish. From a distance, we can see that the whole carp is wrapped in sauce. When we look closely, it is eaten with scales, which is crisp in the mouth, and even with scales, skins and fish, which makes people's appetite big.
Gluten alone
I think gluten alone is a Tianjin dish with good color and flavor, and it is also a special dish in Tianjin. Although his appearance is not as good as many big dishes, his taste is absolutely first-class, and he is definitely a hard dish in Tianjin. It tastes a little sweet. When making, pay attention to first cut a small mouth of oil gluten and soak it in warm water for 20 minutes, which will make it taste better and delicious.
Bazhen tofu
It is said that everyone in Tianjin has his own dish of eight treasures tofu in his heart. Bazhen tofu is fried with eight kinds of side dishes and tofu. Tofu melts in the mouth, and Bazhen is delicious. As a foreigner, I really like this dish. Many friends come to Tianjin to order Bazhen tofu.
Of course, there are many hard dishes in Tianjin, such as Lao Bao San, beef with black pepper, eight bowls in Tianjin, etc. Many of them are Tianjin people's favorites, and I feel like drooling when I think about it. I don't know what you think of Tianjin's hard dishes. Welcome to share and discuss them together ~
Before answering the question, be sure to talk about the word hard dish first. Hard food, if the people who put Tianjin Wei aside say, is called "hard food". "Hard" here is a general term for delicious, real, special meals, and time to carry. The implication is that the ingredients are big fish and big meat, and the dishes are delicious enough. You can eat this dish with a bowl of rice. Tianjin's 300-year-old Tianjin cuisine is not covered, it is full of color, smell and taste, and there are more than a thousand kinds of dishes. Grab a handful of "hard" dishes!
The most classic of Tianjin's hard dishes is Lao Bao San, an absolute meat dish, which is a good meal. Spread a piece of paper on the plate to absorb oil when you are out of the pot. The meat is tender and the waist is tender. It tastes smooth and salty when eaten in your mouth. Bazhen tofu, although the focus is on tofu, but Bazhen ingredients can not be underestimated, there are shrimps, mushrooms, and squid, and the ingredients alone are hard enough. The number of gluten alone is similar to that of Bazhen tofu. Gluten is mixed with many ingredients, such as shrimp, dried shrimp and scallops. It doesn't look good, but it must be a hard dish in Tianjin.
Boil a pot of fresh fish and stick corn cakes on the side of the pot. The old lady in Tianjin was best at it. Sticking cakes to cook fish is also Tianjin Wei's hard work.
Can be one of the dishes! The cake and the fish are cooked together, and the cake absorbs the delicious taste of the fish soup, which is more delicious, and everyone who has eaten it has experience. Another hard dish related to fish is not as popular as sticking cakes to boil fish. It is a relatively tall carp. Jumping carp is made by frying live carp with scales. It's crisp to put it in your mouth with fish scales, and the sweet taste in acid makes people's appetite big.
People in Tianjin also like to eat big elbows. Just look at the popularity of restaurants that mainly deal in elbow dishes. The signature big elbow in the deep alley is fragrant and rotten. If you come to a bowl of rice, it will definitely be very exciting! There are people waiting in line at the deep entrance of the alley every day. Lilong elbow restaurant has four flavors of elbow, and the rock sugar flavor is the best, which is absolutely suitable for carnivores. The crisp elbow is broken when it is served. It tastes crisp outside and tender inside, and it melts in the mouth, which is also an excellent experience.
Beef with black pepper, braised pork with longan, abalone and chestnut chicken, sweet and sour yellow croaker, eight bowls in Tianjin and so on are also favorite hard dishes of Tianjin people.
If you come one by one, I'm afraid you'll go tomorrow!
Two, his father will answer!
To say that Tianjin Wei's hard dishes should be a lot.
But the distinctive one is the unique "Jumping Carp" in Tianjin!
Fried with scales, sweet and sour, fragrant, crisp, crisp!
Tianjin is a must!
O k!
Tianjin is located in North China, at the mouth of Sancha River and facing the sea. In ancient times, it was called Tianjinwei at the lower tip of Jiuhe River. Shandong cuisine is the first major cuisine in the north. Whether it is admitted or not, there are shadows of Shandong cuisine in Beijing, Tianjin and even the three northeastern provinces. Tianjin traditional cuisine is founded by the halal chef in Tianjin based on Shandong cuisine, and the representative dishes are mostly pure dishes. For example: three kinds of fried beef, braised beef, braised beef tongue tail, eight treasures tofu and milk fried. Muslim representative time-honored brand should be the first to promote the banquet house.
With the formation of Tianjin cuisine, the chefs of the Han people in Tianjin have added and modified some representative dishes, such as replacing the three kinds of fried food of the Hui people (sheep liver, lamb loin and mutton) with the three kinds of fried food of the Han people (pig liver, pork loin and pork loin). Pot tenderloin, Benedict gluten, Lohan belly, Four Joy Meetballs, etc. It is estimated that the time-honored brand of Han people should be headed by Hongqi Restaurant. Goubuli Hotel and Zhengyangchun Roast Duck Restaurant personally feel that future generations have lost their hearts and minds, so don't mention it.
In addition, Tianjin is close to the sea, and the folk have long circulated a proverb: it is not impossible to borrow money to eat sea goods. It can be seen that Tianjin people love seafood, but most seafood cooking methods are mainly steamed and original, which are similar all over the country, so there are no unique representative dishes in Tianjin. However, being located at the lower tip of the Nine Rivers, the fresh river has to show off. Although there are many rivers in Tianjin, most of them have poor water quality, so the fish produced have a slightly strong earthy smell, so they have bred carp and other dishes. Jumping carp don't scrape scales, just remove gills and clear internal organs, then fry them in oil pan and pour them with sweet and sour juice. No need to spit, the entrance is sweet and sour, crisp and fragrant, and the shape is vivid like carp jumping over the dragon gate, which is also a good dish.
In addition, there are some improved dishes, such as kung pao chicken, braised prawns in oil, and grilled chicken with eight treasures, all of which have their own unique practices in Tianjin.
Generally speaking, Tianjin cuisine can only be regarded as a branch of Shandong cuisine. As Tianjin is classified as a municipality directly under the central government, its economy is developing rapidly, so Tianjin cuisine is becoming more and more refined, and it may surpass some cities in Shandong on average.
Come uninvited, just because W Jun is from Tianjin.
Tianjin is a port city. Since ancient times, there have been an endless stream of people coming from the south to do business and studying in the north. Therefore, the real flavor of Tianjin will not have such a distinctive stimulating taste as Sichuan, Ma, Xiang and Spicy, and most of them are fresh and salty.
People who don't know the flavor of Tianjin often think that Goubuli steamed stuffed bun, 18th Street twist, ear-shaped fried cake and even pancake fruit are the representatives of Tianjin cuisine. Wrong!
However, it is a pity that the authentic Tianjin cuisine has been absolutely lost due to the destruction of the environment.
Say one first, seven-star purple crab:
Seven-star purple crab is a dish that can especially represent the characteristics of Tianjin-big dish!
Seven purple crabs steamed in egg white, not eating crabs but eating protein. The sweetness of purple crab can be completely absorbed by protein during steaming.
The photo above is called "Seven Crabs Steamed Egg Soup", not "Seven-Star Purple Crab". The reason is very simple. The purple crab in Tianjin has been completely extinct!
This kind of purple crab, which is only the size of a dollar coin, is a seafood treasure in Tianjin. At present, if it can be found, it is also a valuable purple crab of shad.
Another Tianjin hard dish is called whitebait and cucumber soup.
It is also a specialty of Haihe River. A whitebait is about15cm long and translucent. Take three to five whitebait and a cucumber to fly eggs to make an egg drop soup. You don't need to put any other seasoning, just put half a pot of water.
Take a bite and you'll think you put a lot of monosodium glutamate ...
But the whitebait in Haihe River is also extinct. At present, the whitebait in Tianjin is basically from Taihu Lake, with different species, far less delicious than that in Tianjin.
There is a third one, but it is really not available in restaurants outside-traditional Tianjin oil cake.
Add a little chopped green onion to the lard and flour, and put more than half of the big oil in the pancake pan, which is not so much baked as fried. On Friday, I also talked to my colleagues about big oil cakes.
These are also fake pictures. I found a circle of "big cakes" made by foreigners on various take-away platforms. The editorial department commented that this is a naked insult to Tianjin!
The traditional big oil cake in Tianjin, the heart of which is translucent, is very greasy when eaten alone, and needs to be stained with Tianjin's unique old vinegar to get rid of it!
The so-called local hard food is something that tastes bad when it is out of a boundary. Eating pancake fruit in Tianjin, let alone spreading sesame seeds, is a hooligan:)
Tianjin is a place to retreat from the sea. In ancient times, there was a saying that nine rivers were at the bottom of the river, which was rich in fish, shrimp and crabs. The folks always said that "eat fish and shrimp, and Tianjin is home". Representative Tianjin-style dishes, such as Eight Bowls, Four Grilled Grills and Four Treasures in Winter, are the most representative.
Tianjin cuisine originated from the people, gained momentum in the geographical position, and developed at the same time. With the rich products in Tianjin, especially the high-quality and large-quantity rivers and seas, birds and game, and the folk customs of "liking early adopters, good food" and "being vulgar but luxurious", it gradually formed in the late Ming and early Qing Dynasties.
After continuous improvement and refinement by Tianjin cuisine masters, the signature dishes of Tianjin cuisine at present include "Stewed North and South", "Grilled Tongtian Shark's Fin", "Chicken Minced Swallow", "Fried Shrimp", "Purple Crab with Sour Sand" and "Korean Silverfish".
Stewed north and south, the so-called roast north and south, is to take Tricholoma Saibei and bamboo shoots in the south of the Yangtze River as the main ingredients, cut them into thin slices, stir-fry them in a wok, add some seasonings and fresh soup, boil and thicken them, and pour chicken oil on them. This dish is silvery red in color, delicious and refreshing, and has a strong fragrance.
Grilled shark's fin in the sky is a traditional dish in Tianjin. It belongs to high-grade banquet dishes and head dishes with traditional flavor in Jinmen. It is named "Tongtian" because it uses an intact shark fin from top to bottom (rather than a patchwork of scattered shark fins). This dish is the representative work of Wang Enrong, the "shark fin king" recognized by Tianjin catering industry in the early years.
Chop chicken breast and fat meat together, add salt, monosodium glutamate, cooking wine and clear water to taste, add egg white, lard and swallow vegetables and stir well. Spoon the soup into the wok, and add the stewed chicken and swallowtail with a spoon into oval slices. Depending on the floating of the sliced swallow, skim off the floating foam and season with salt, monosodium glutamate and concentrated Jiang Shui. Stewed chicken and swallowtail float on the noodle soup, and the soup is mellow.
Fried prawns, a famous local dish with all colors and flavors, belong to Tianjin cuisine. Because of the "frying" technique, the main material can be directly contacted with the wok and heated. Keep the original color of prawns, and make them more brilliant red in color and more fresh and mellow in taste. In particular, the use of onion, ginger and garlic in the wok to explode incense highlights the characteristics of Tianjin cuisine, which is good at cooking both rivers and seas. Its finished product is beautiful in shape and color, bright in oil juice, salty and sweet, and delicious.
Stir-fried green shrimp is a "fine eight bowls" dish, and it is also a variety that Hongqi Restaurant won the gold medal in Tianjin cuisine competition. Its main ingredient, the freshwater shrimp produced in Tianjin River, is blue and white in color, and its meat is tight and tender, especially in late autumn and early winter. After the dish is finished, the green shrimp is naturally apricot yellow, slightly crisp outside and tender inside, and the fresh and sweet taste of shrimp meat is obtained after fine tasting. The dishes are colorful, metaphorical, clear, fresh, salty and refreshing, and the operation and taste are different from those of fried shrimps with other flavors. They are famous seasonal dishes with local traditional characteristics.
Purple crab with sour sand is a traditional dish in Tianjin, belonging to Tianjin cuisine. This dish is golden in color, bright in sauce, neat and beautiful in shape, and it is a famous seasonal dish with Tianjin characteristics in late autumn and winter. Its marinade is sweet and sour, slightly salty and spicy, the crab meat is tender and fragrant, and the taste is mellow and delicious.
Korean whitebait, also known as fried whitebait, is a traditional local dish in Tianjin. The whitebait is wrapped in Korean paste (also known as egg paste, which is made of protein and has nothing to do with Korea) and fried, and then dipped in pepper and salt, spicy soy sauce and salty white juice to eat. Its color is light yellow, crisp outside and fresh inside, and the fish is white. After serving the table, there is a fragrance like autumn cucumber floating all over the room.
Generally speaking, Tianjin cuisine can be summarized into five characteristics: being good at cooking two fresh dishes, paying attention to seasons, being good at seasoning, unique techniques and wide adaptability.
For me, the most classic hard food in Tianjin is the old one. People in Tianjin are very picky about eating. Breakfast is a variety of things, such as pancake fruit, gaba food, bean curd, fried cake and tea. This will be lunch in other areas. By the way, it may be that people in Tianjin have a table for breakfast.
It doesn't matter how expensive it is to eat or Tianjin people, but whether the food is good or not. If you borrow money to eat seafood, you can't live without asking.
Braised proprietress, fried chef, braised lobby manager, dry-baked waiter! ! !