content description: introduce the characteristics of Tianjin food culture, food customs and the historical development of Tianjin food culture. Basic situation overview Tianjin is located on the west coast of Bohai Sea, southeast of Beijing, and is one of the three municipalities directly under the central government in China. Tianjin, located at the crossroads of land and water transportation, is the gateway of Beijing and the center of economy and trade in North China, with developed industry and commerce.

The formation of Tianjin people's dietary customs is closely related to its environment. In the history of Tianjin, because there are many rivers and bays, plus lakes, lakes and ponds, the waters are wide and close to the sea, so the aquatic products are extremely rich and varied. River fish, sea fish, shrimp, crab, mussels, everything. Tianjin people like to eat seafood and river fresh, which is formed by this unique and superior condition. There are two common sayings in Tianjin: "It's not impossible to eat seafood when it's Dangdang." He also said, "Eat fish and shrimp, and Tianjin is home." It shows Tianjin people's special interests in seafood and seafood.

The suburbs of Tianjin, especially the southwest suburbs, have large areas of rice fields, reeds, depressions and shallow ponds, which breed a large number of frogs, crabs and locusts, and are also the habitat of wild ducks, geese, swans, quails, iron finches (bigger than sparrows) and other birds. These are all non-staple food resources that Tianjin people used to be proud of. Tianjin is famous for its fried grasshoppers (locusts) and fried iron finches. With the expansion of urban areas and the renovation of Haihe River, these resources have been exhausted day by day, but people still can't forget these game.

The formation of Tianjin food culture is also deeply influenced by historical inheritance, changes of residents and cultural exchanges. In the first year of Zhenyou in the Jin Dynasty (1213), it was named zhi gu Village and began to form a town. With the development of shipping and water transportation, its position became more and more important. In the second year of Yongle in Ming Dynasty (144), it was officially renamed Tianjin. By the middle of Qing Dynasty, Tianjin had become a prosperous metropolis with equal emphasis on grain transportation and salt affairs. From the perspective of food customs, it has strong local characteristics, and at the same time, because of the exchanges of businessmen, the diets of Shanxi, Shandong, Henan and Suzhou and Hangzhou have a certain impact on the diet of Tianjin people. After the Opium War, Tianjin was established as a trading port, and imperialist forces invaded Tianjin. After the Revolution of 1911, Tianjin became a gathering place for feudal warlords and stepping down bureaucrats. Therefore, western food, court and official dishes, Fujian, Guangdong and Jiangsu and Zhejiang dishes all have certain markets in Tianjin.

It is an inherent feature of Tianjin's cooking skills to be good at cooking fresh river and sea and wild birds. In terms of techniques, it pays special attention to steak, soft stir-frying, stir-frying and steaming. In the old days, there were eight famous restaurants in Tianjin (Yihecheng, Fujucheng, Yishengcheng, Jushengcheng, Juyuancheng, Minglicheng, Juhecheng and Juqingcheng), which specialized in high-end banquets. The representative dishes included carp, fried yellow croaker fan, fried shrimps, fried prawns, purple crabs with sour sand, preserved money finches, malli wild ducks and so on. "Eight great achievements" and so on are designed to serve dignitaries, wealthy businessmen and giants, and have nothing to do with civilians. More common is the Erhun restaurant, which caters for general banquets and receives all seats. There are quite a few dishes, such as soft and hard birds (fried soft breast of iron finch and hard meat on the head, legs and cavity), agate wild duck (cut and fried wild duck, thickened with auxiliary materials, named after the color of duck meat is like agate), official-roasted halibut (sliced clean flounder, boiled powder, overheated oil and thickened) and ginseng-lip sausage. "Siba" (grilled meat strips, beef, chicken legs, gluten, and, if it is "Baba", sea cucumber, shredded pork, duck strips, and fish fans) is also a specialty in Errou Restaurant. There is also a banquet hall in Tianjin, which specializes in hosting wedding and funeral banquets, small-scale banquets with one or two tables, and sending people to deliver food to your door. Its cooking level is equivalent to that of Erhun Restaurant, and usually the whole table is mainly composed of five bowls and four plates. Ordinary noodle restaurant is a restaurant where people go in and out, mainly engaged in stuffing such as dumplings, pot stickers and steamed buns, as well as simple cooking. In recent decades, the pattern of the above-mentioned catering industry has undergone a fundamental change, and there is little gap between citizens in food consumption.

Tianjin is rich in fruits, and the common ones in the market are Yali pear, Pak Lei, Boli pear, flour plough, persimmon, jujube, apple, sand fruit, red fruit, watermelon, melon, watermelon, croissant, mulberry and grape. There are also many fruits brought in from other places. People like to eat it, and they also take fruit as a gift. Han people's diet culture The daily diet of Tianjin ordinary citizens is three meals a day. Breakfast is relatively simple and called "breakfast". Or make it yourself, or buy it on the street, or buy part of it and make part of it yourself. Lunch and dinner are more particular, and the production of various non-staple foods is mostly in these two meals. Tianjin people like to eat porridge (porridge) in the morning, and usually cook it at home. In autumn, winter and spring, porridge is cooked with millet or rice; In summer, mung beans are often added to rice. Outsourced breakfasts include soybean milk, wonton, bean curd, noodle tea, vegetarian meatball soup, "Guo ba Cai", pancake, sesame seed cake, steamed stuffed bun, fried dumpling, black bean (rotten broad bean), and desserts include glutinous rice balls, tea soup, eight-treasure porridge, adzuki bean porridge, cut cake, pot cake and so on. It is also commendable that there are many varieties of preserved fruits and baked cakes. Noodle for lunch and dinner includes steamed bread, flower rolls, oil and salt rolls, steamed buns, steamed cakes (with sugar, bean paste or red jam in them), jujube rolls, silk cakes (which can be mixed with corn flour), corn-flour buns, dead flour cakes, dough cakes, instant noodles cakes, meat pies, chopped green onion cakes, leek cakes, sugar cakes and gold-wrapped silver cakes (that is, white flour-wrapped cakes) The way to eat rice is generally to eat rice or porridge, and eat more machine rice (ie, indica rice). There is a small amount of rice in the station, which can only be eaten on holidays. In addition to cooking porridge with rice, Tianjin also cooks porridge with millet or corn flour, and porridge cooked with corn seeds, also known as stick porridge. There is also a traditional ordinary meal in Tianjin called "one pot cooking". In the old days, families often used wood stoves, and the main and non-staple foods were cooked in pots at one time, hence the name "one pot cooking". For example: boil fish, steamed eggs, steamed meat soup, boiled potatoes, yams, taro, carrots, etc. at the bottom of the pot, and stick cornmeal cakes on the pot tops and steam steamed bread or rice. Variety can be more or less. When cooked, you can often fill a big table with various flavors, five colors and comprehensive nutrition. Non-staple foods are mainly meat, fish, shrimp, mussels, various vegetables and tofu gluten.

Pork is usually braised and boiled in white, beef and mutton are mostly stewed, and sometimes potatoes, yams or Chinese cabbage are added, and carrots, onions and the like can also be added to beef and mutton. Stir-fried meat is mostly cut into shredded pork and sliced meat. There are many ways to eat fish. Small fish are often fried, stewed or made into crispy fish; Shad, silver carp, yellow croaker, gong fish, etc. are generally braised or steamed; Sometimes dried shrimps, crispy rice and golden needle fish are used to make noodle soup. Commonly eaten shrimps include prawn, Hong Kong prawn, yellow prawn, green prawn, white rice prawn, mussel and so on. Besides cooking and frying, they are also used to wrap jiaozi, make noodles and marinate, stew tofu and make shrimp balls. There are clams, green clams, scallops, clams, etc. The general way to eat them is to dip them in ginger, garlic and vinegar, or stir-fry them with eggs. There are crabs, sea crabs and freshwater crabs. Eating or steaming or boiling, dipping in vinegar and ginger is not eaten; There are also crab meat peeled, stuffed or fried with side dishes. Among vegetables, Chinese cabbage is the main dish of Tianjin people in winter. Others such as Chinese cabbage, potatoes, kohlrabi, lettuce, beans, eggplant, wax gourd, pumpkin, pumpkin, yellow claw, onion, cabbage, celery, spinach, potherb mustard (called pomegranate red in Tianjin, spring deficiency), fennel, coriander, cauliflower, carrot, etc. Pickled vegetables are also popular in families, such as a knot in one's head, mustard, radish, cabbage and so on. Also pickled cabbage (carrots, carrots, celery, cabbage, etc. are diced, salted with salt and pepper, and can be eaten in a few days, with a little sesame oil when eating). In the past, there was a pair of couplets, which said that pickled cabbage: "Pickled green, yellow, white and green, chewed out palace merchants' feathers." Write color in the first sentence and sound in the next. Spicy knot in one's heart dish is made by adding dried radish shreds to pickled and boiled mustard, adding vinegar and oil when eating, making it soft and hard, which is very delicious. Food dishes are also indispensable dishes in Tianjin people's lives. Such as bean curd, dried fragrant bean curd, gluten, bean curd foam, vegetarian meatballs, vegetarian chowder, vermicelli, shredded bean curd, etc., can be eaten directly, can also be matched with other dishes, and can be used as dumpling stuffing or noodle sauce.

From the seasonal changes of diet, people eat more fish and shrimp in spring and summer, and eat crabs and grasshoppers in autumn; After winter, Tianjin people like to eat assorted hot pot. Many people in Tianjin bring their own hot pot. The common raw materials for eating hot pot are roasted meat, large intestine, sliced fish, shrimp, iron finch, gluten, fried yam, bamboo shoots, dried mushrooms, sea cucumbers, chicken nuggets, chicken offal, vermicelli and vegetable leaves. Snacks In addition to the breakfast mentioned above, there are many snacks on the market in Tianjin, which occupy an important position in the daily life of citizens. Nowadays, except for a few old brands such as Goubuli Steamed Bun Shop and Xiangdezhai, most of them no longer exist. However, in the past hundred years, snacks in Tianjin have developed rapidly, and food is more abundant than then. Here are some examples, such as: Yangcun cake, cooked pear cake, chestnut cake, pea cake, Lama cake, bee cake, coil, glutinous rice dessert, grasshopper, sugar pile (candied haws), donkey roll (bean cake), lobster sauce cake, fried triangle, fried stinky tofu, fried popcorn, crispy radish with broken beans, pear cake sugar and cotton. Hui people's diet culture Tianjin Hui people are not much different from Han people in their daily diet. However, in addition to fasting pork, there are also some fasting products in the diet. In all aquatic products, those who have no gills and fins do not eat, those who are like fish but don't call them fish, those who call them fish (such as turtles, eels and cuttlefish) do not eat, those who have no scales (such as loach and catfish) do not eat, and those who are rampant (such as crabs) do not eat.

The Hui people in Tianjin celebrate Eid al-Adha and Eid al-Fitr, and their eating customs are the same as those in Beijing and other places. Happiness, longevity, marriage, marriage, noodles in the morning, rice, rolls, steamed bread and the like in the afternoon. Banquet specifications mainly include five bowls, four plates and eight bowls. In the eight bowls of Hui people, there are red soup meat (cattle), white soup meat (sheep), meatballs (sheep), sliced fish, braised chicken, stewed shrimp, gluten alone, braised carp and so on. Among them, braised carp is served in fish plates, so it is actually seven bowls and one plate. Hui people usually slaughter sheep at funerals (now they buy mutton). In the old days, when conditions were good, they also slaughtered cows and camels. On the fifth day after death, the slaughtered sheep was bought by the married daughter; Sheep slaughtered after the seventh day should be distributed to relatives and friends and neighbors, and at the same time, they should also be given "oily incense" (Hui ethnic food, fried flour cakes, the preparation method is like fried oil cakes, but the cake surface is not cut). Tips for China Eating Net: All rights reserved, please indicate the source statement: This article and all recipes, articles, knowledge and data published in China Eating Net Food Encyclopedia are for reference only, please check them yourself before use, and the risks arising therefrom are borne by you personally. China Eating Network "Dining Encyclopedia" strives to become a professional life service platform that provides the best practical food, recipes and recipes, professional health knowledge, life tips and ingredients introduction.