It's Goubuli Steamed Bun, 18th Street Twist and Erduoyan Fried Cake.

1. Goubuli Steamed Bun:

Goubuli Steamed Bun is the first of the three wonders. Because its founder Guiyouyou's baby name is Dog, he has no time to pay attention to customers when selling steamed buns. Over time, people nicknamed his steamed buns "Goubuli".

Not only are the materials refined and delicious, but also the production technology is exquisite. Each steamed stuffed bun has 18 pleats, and the pleats are symmetrical. Goubuli steamed stuffed bun is characterized by thin and elastic skin and fresh and juicy stuffing, which makes every bite full of satisfaction.

2. 18th Street Twist:

Also known as Guifaxiang Assorted Twist, founder Liu Laoba named 18th Street Twist because his shop Guifaxiang is located in the bustling and noisy 18th Street Lane. The 18th Street Twigs are well-made, and each twist contains a assorted stuffing crisp strip made of more than a dozen small ingredients such as peach kernel, green plum and osmanthus.

then twist it with hemp strips and white strips into five flowers. Fry thoroughly with peanut oil on low heat. After the pan, add rock sugar and green silk. It is characterized by sweetness and crispness, and it will not be soft, spoiled or stale after being placed for several months.

3. Erduoyan Fried Cake:

Founder Liu Wanchun sells fried cakes for a living. Because his shop is close to Erduoyan Hutong, he is nicknamed "Erduoyan Fried Cake" by diners. It is made of sticky yellow wheat as the leather surface, red adzuki beans and red white sugar fried into stuffing, and fried with incense. Its appearance is oblate, the skin is crisp, and the stuffing is delicate and sweet. It is a specialty of Tianjin.

Tianjin Cuisine Recommendation:

1. Circles

Circles originated in the 192s, and the founder meant "rising step by step", so the circle type was used to express this meaning. Nowadays, the time-honored coil shop still uses the traditional manual method to ensure the softness and crispness of each coil. Coils are usually eaten with soybean milk, but also dipped in white sugar and hot sauce. They are sweet and salty, and are a must-have food for many Tianjin people for breakfast.

2. Water-stuffed buns

Water-stuffed buns originated around 1912, and the "purple crystal buns" with lavender at first were very popular. Later, this color was replaced by other food additives, and the skin of water stuffed buns became white today. As breakfast, steamed stuffed buns with water usually need dipping seasoning, and the most traditional ones are rice vinegar and sesame oil. Delicate rice vinegar neutralizes the lightness of the filling, and sesame oil embellishes the flavor to enrich it.

3. Gaba cuisine

Gaba cuisine originated in the Qing Dynasty, and was originally a signature dish for the government to entertain foreign guests. After modern times, this dish gradually became popular and became a local flavor that cannot be missed in Tianjin.

The key to making Gaba cuisine lies in the selection and cutting of Chinese cabbage. It is necessary to select Chinese cabbage balls with small heads and thick mesophyll, and cut them into noodles-like shapes through a special oblique cutting method. After this treatment and frying, the cabbage will be particularly crisp.