Tianjin steamed stuffed bun is also famous far and near, especially the time-honored dog ignores the national civilization.

unlike the exquisite buns in the south, Tianjin's buns are casual and rough, and they are convenient to eat. This is also related to the history of early port opening.

but the most famous one is not necessarily what I want to eat.

what attracts me is the kind of store that is passed on by word of mouth and guarded by local diners from generation to generation, such as this old fool.

Speaking of it, the names of pipes in the north always make people feel very common, such as I miss you Zizyphus jujuba, Sister Cao's pancakes, etc., while in the south, there are Green Wave Gallery and New White Deer, which is also a big difference between the north and the south.

In Chen Fool, steamed stuffed buns are required at almost every table, and there are many kinds of stuffed buns, including more than a dozen kinds. The recommended ones are Sanxian, bean sprouts and dried vegetable buns.

especially bean sprouts buns, which are not available in Beijing, are also recommended by friends. They are filled with fermented bean curd and are vegan. Steamed buns are all freshly wrapped, brought to the table with a steamer, and eaten warm.

In addition, this restaurant with the flavor of Guinness is also good.

Bazhen Tofu and Laobaosan are two kinds of dishes that we often order in Tianjin, and each restaurant will make a little difference. Chen Shazi's eight treasures of tofu are full. Squid, sea cucumber, scallop, scallop, diced chicken and mushrooms are all on a big plate. Tofu and seafood are full of fragrance from bottom to top with a spoon.

Tianjin restaurant, which specializes in fried belly with water and jiaozi with Spanish mackerel.

several foodies took the trouble to find here on foot. Hungry people helped the wall in, while supportive people helped the wall out.

It's super tender to stir-fry your belly with water. Mix it with sesame sauce and Chili oil in the store, which is especially crisp and refreshing.

the starting point of jiaozi is two or two, and there are five in one or two.

It is said that Spanish mackerel is delicious, so I'll try it. I have eaten Spanish mackerel jiaozi in Beijing, but the stuffing is rather thin. When jiaozi is wrapped, it is quite big. When it is cooked, it will shrink into a slice, and it does not taste the delicious taste of Spanish mackerel jiaozi.

jiaozi from Juxianglin came up, and round jiaozi was lying on the plate, holding it with chopsticks. Gee, the stuffing was very full! It is very different from what I have eaten before.

bite it carefully. ooh, there's fish stuffing here and there. It's just fish balls, and it tastes q-elastic. I feel that the fish stuffing takes enough time to work hard.

the right amount of leek used for seasoning is not a presumptuous guest usurps the host's role.

After growing up, I finally got the delicious essence of Spanish mackerel jiaozi and fell in love with it instantly! 1 Spanish mackerel jiaozi 2 yuan, it's worth it!

You can also eat traditional Jinmen cooking here.

If you can only eat one meal in Tianjin, I highly recommend this Juxianglin.

mark's restaurant was closed early because he missed lunch time, so he drove to this restaurant a little further away. But as it happened, this restaurant was so punctual that we just missed the peak.

Bazhen tofu is the top dish, and the plate is bigger than other dishes.

tender tofu frying pan, buried under the luxurious seafood side dishes, is full of squid, sea cucumber, scallop, diced chicken and mushrooms, which are combined with meat and vegetables. This dish is also a representative of Tianjin cuisine, and the tofu of this family is also a must, light and not weak, and the tofu is full of flavor.

Handmade beancurd skin is a special feature here. The workshop is at the door of the store. What a magical production process. The two procedures of skinning and peeling are particularly important, and peeling is carried out once every 2 minutes.

if you don't master the cooking properly, the tofu skin will be too tender or too old, which will easily break and affect the taste.

The third time, the temperature and taste of the waist flower are well controlled.

There is also our favorite water-fried tripe, which is slightly worse than the seasoning of Juxianglin, but the taste of fried tripe is just right, and it is not firewood at all.

If you like Spanish mackerel or jiaozi, you can also try steamed dumplings.

This steamed dumpling shop in Binhai New Area, 32 yuan for Spanish mackerel and 28 yuan for Chinese cabbage, is very big, and Spanish mackerel is still delicious.

Compared with Spanish mackerel stuffing, Chinese cabbage is slightly greasy. Shopkeepers who like light stuffing can recommend ordering three vegetarian fillings.

This restaurant still retains the large quantity of Caicai in Tianjin.

It seems that 1-2 people who want to eat cool Tianjin food when they come to Tianjin really need to know enough is enough!

When it comes to breakfast in Tianjin, the landlords in Tianjin are particularly proud, while those who travel to Tianjin will never forget it when they come back.

Therefore, the beginning of the day is also worth planning.

as long as it is a hotel in the city, there will be a vegetable market nearby, so this breakfast will be available.

In the early morning, the fruit and vegetable stalls are not open yet, but the hot breakfast stalls are already busy.

The vegetable market in Rongqian Dongli near our hotel is between the residential buildings. The pancake stall at the door, the sesame seed cake stall on the first floor of the residential building behind the wall, the fried cake stall at the corner, and the fried dough sticks and soy bean curd.

There is a sugar cake in 1.2 yuan, and the fried cake is at the same price, which makes people feel happy when they eat it.

if you ask, is Tianjin pancake fruit really different? To be responsible, Tianjin is really different from Beijing in taste.

There is not much difference in materials between the two places, but in terms of the fineness of raw materials, Tianjin is far higher than Beijing. Tianjin's pancake fruit has no variety of noodles, nor does it contain mustard tuber, lettuce or even ham sausage to meet the needs of various diners. It is it, and it hasn't changed.

It looks like simple mung bean batter, fresh eggs and proper seasonings, but it is by no means limited to the superficial ones. Tianjin delicious pancake fruit, mung bean noodles are ground by themselves, fruits and fruit cakes are fried, and even Chili sauce is not purchased uniformly but made by the boss.

It is the only rule for Tianjin pancake fruit to be truly delicious to process simple raw materials properly without wasting time.

if you see "traditional stone pancake", you should also try it.

2 Jin of mung beans are soaked in water, and the mung bean flour ground by a stone mill can make 2 pancakes. This kind of mung bean flour dough is not as delicate as finishing, but it is a little precious in modern times when roughing food is praised for its health.

Many restaurants in Tianjin are only open until 14: or 14: 3 at noon and 18: or 17: 3 at night, so be sure to pay attention to the time.

don't be too playful to find a place to eat.