Fun places in TianjinTianjin Tropical Plant Sightseeing Garden·Panshan·Tianjin Huangyaguan·Tianjin Water Park·Tianjin Tianta Lake·Tianjin Ancient Culture Street·Dule Temple·Tianjin Seaside Tourist Resort·Haihe Park·Shijia Courtyard·Guangdong

Guild Hall, Beining Park, Tianjin University, Tianjin Dijing Hot Spring Resort, Jixian Eight Immortals Table Forest Ecological Nature Reserve, Panshan Martyrs Cemetery, Dongli Lake Hot Spring, Changzhou Village, Xiaying Town, Jixian County, Confucian Temple, Tianta, etc.

Delicious ones include: Er'anyan Fried Cake. Flavor characteristics: One of the three unique foods in Tianjin.

It got its name because the store is close to Eryan Alley.

It has been nearly a hundred years.

Burnt on the outside, tender on the inside, sweet and refreshing, fragrant and fragrant.

Won the Golden Tripod Award from the Ministry of Commerce in 1989.

Guifaxiang Twist (18th Street Twist) Flavor characteristics: Guifaxiang Assorted Stuffed Twist is a famous flavor food in Tianjin.

Golden yellow like a stick-shaped twist, sandwiched with rock sugar cubes, sprinkled with green and red silk and melon strips and other small ingredients, exuding the sweet scent of osmanthus.

Even if it has been stored for several months, it is still crispy and delicious when eaten.

It has become a custom for Tianjin people to buy a few Gui Fa Xiang twists as gifts.

Goubuli steamed buns production method: one of the three unique foods in Jinmen.

Founded in the late Qing Dynasty.

He became famous because of his noble friend Goubuli.

The production process is strict and a unique "eight-step operation method" is implemented.

Flavor characteristics: The meat filling is loose, evenly folded, fat but not greasy, fragrant and delicious.

Won the National Food Golden Tripod Award in 1989.

The above are the three specialties of Tianjin, and here are some other snacks.

Dafulai Crispy Rice Dish: Mung beans and millet noodles are spread into crispy rice noodles, cut into willow leaves, and cooked in marinade.

Served with coriander, dried fragrant seeds, sesame paste, spicy oil, fermented bean curd and other condiments.

Beautiful color, mixed flavors, fresh and refreshing, tender and chewy.

Zhilanzhai dried cake is made of rice and glutinous rice flour as the skin; it is filled with bean paste, sugar, sesame, peach kernel, melon strips, orange cake, red fruit, rose, cream, cocoa, etc.; it is stuffed and steamed.

It is white in color and beautiful in appearance, does not stick to food, does not fall apart, does not choke, does not stick to teeth, is soft and chewy, and is sweet and delicious.

Shidasu sesame cake is made of steamed dry flour and oil to make a pastry; it is filled with bean paste, white sugar, red fruits, date paste, white radish shreds, bananas, oranges, sesame salt, braised dried vegetables, etc.; it is stuffed, made into cakes,

Baked.

The skin is thin and white, crispy and sweet, and there are many kinds of fillings.

Mingshunzhai Assorted Sesame Pancakes are made with more than 10 kinds of fillings including pea yellow, red fruits, date paste, sugar, oil, bean paste, ham, shredded radish, prunes, etc. wrapped in dough and baked in a small oven.

The shape is beautiful, the skin is crispy and the filling is fresh, and the taste is delicious.

Shanggangzi Noodle Tea is made by frying millet noodles, sesame seeds, sesame paste and sesame oil, adding sugar and boiling water.

The color is good and the taste is delicious. It has all the ingredients and does not stick to the bowl or smear your mouth.

Wangji Mahua is also called steamed rice cake.

Special noodles are twisted into thin pieces, shaped like scissors, and deep fried.

Crisp and delicious, fragrant with osmanthus.

Du Chengqi is steamed and burned. There are white sugar, bean paste, rose, red fruit, sweet and other varieties of steamed food.

The skin is white, the filling is thin, and the taste is sweet.

The roasted skin is crispy, juicy, crispy and sweet.

Lu Ji Hot Noodle Fried Cake is made by blanching half-cooked flour into a skin and deep-frying it.

Charred on the outside, tender on the inside, crispy and sweet, not sticky or restrictive.

Douxiangzhai Beef Fragrant Rings are made with fresh beef stuffing wrapped in dough and deep-fried, giving it a delicious flavor.

Tofu skin rolls are made with tofu skin as the skin, stuffed with bean sprouts, vermicelli, gluten, xiangqian, coriander fermented bean curd, etc., wrapped and fried.

Rich in fragrance, light and delicious.

Baiji dumplings are made from beef and mutton ribs, fat-covered lean meat, and are filled with cabbage or zucchini.

The skin is thin, the filling is big, the taste is loose and fresh, not tangy or greasy, and the taste is mellow.

Water-fried tripe: The tender parts of beef tripe are fried in boiling water and dipped in various seasonings.

Fresh, crisp and tender, with a mellow taste, it can be used as a soup or dish, and is best paired with wine.

Lao Dou Fu: Cooked and hot Lao Tofu is poured with clear brine. The brine is prepared with chili oil, chili oil, chive flowers, sesame paste, minced garlic, Chinese toon, fermented bean curd, etc.

Clear and transparent, with a fragrant taste.

Fried and stewed subs are made from mung bean starch, cut into cubes, fried in a hot pan, and served with soy sauce, sesame paste, vinegar, garlic and other condiments.

It is fragrant and delicious, and has a unique flavor. It is best eaten with sesame sesame cakes.

Pancake dumplings are made with mung bean batter and wrapped in deep-fried dumplings. They are fragrant and delicious.

Make more breakfast.

There are more than 10 varieties of fancy buns, including stick-beating buns, grate buns, sugar skin, tiger claw, six-petal flower, Kaipi, small buns, sugar buns, and egg buns. They are all fried with special flour.

Fry until cooked.

It tastes fragrant, comes in many varieties, and has different flavors.

Strange-flavored nuts are made with peanuts wrapped in a variety of seasonings and deep-fried.

Shaped like amber, it tastes delicious and crispy, with sweet, salty, numbing and spicy ingredients integrated into it, giving it a rich flavor.

Shitoumenkan vegetarian buns are stuffed with mung bean sprouts, sesame oil, sesame paste, mushrooms, fungus, cauliflower, dried fragrant seeds, gluten, vermicelli, etc., wrapped in dough, and steamed.

The skin is thin and the filling is big, tender and refreshing, fresh and fragrant.

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