Amazing similarities

All of them are mainly fried, stir-fried, fried, braised and grilled

The wallet fire in Beijing and the wallet fire in Tianjin

It is said that the wallet fire is a common Han name in old Beijing. When making, the dough is filled with stuffing, folded on both sides, and the other two sides are not sealed. After frying in a flat pan until golden brown, take it out of the pan and serve it while it is hot. It is golden in color, fragrant and delicious. Because of its long shape, it is sometimes folded in half, similar to the wallet worn on the shoulder in ancient times, hence the name "burning with a wallet". Its taste is similar to pot stickers, but its shape is different.

"Hui tou" is a traditional snack in Tianjin. How it came from is not recorded in detail. "Tianjin Tongzhi Folklore Records" only records that Huitou has been one of the staple foods of Tianjin people since it opened its port in Tianjin. "Huitou" is a kind of food similar to pot stickers, but slightly larger than pot stickers, with more stuffing in the bag, rectangular shape, no sealing at both ends, and it should be folded back to the middle, stacked and made with oil frying. Serve with vinegar and garlic. "

Beijing luzhu and Tianjin old tofu

luzhu huoshao is a special snack of Han nationality in Beijing, which originated from Nanheng Street in the south of Beijing. It is said that in Guangxu period, because of the high price of Soviet-made pork cooked with pork belly, people replaced it with pig's head meat and pig's water. After the spread of folk cooking experts, over time, it created a pot-stewed fire. Braised pork intestines and lungs are cooked together, supplemented by fried tofu slices, blood tofu, marinated sauce, garlic juice, soy bean curd juice, coriander and other accessories, so that the fire is thorough but not sticky, and the meat is rotten but not bad, which is quite popular among people.

To make Tianjin old tofu, the most important marinated soup and mixed juice. One * * * has four kinds of mixed juice, which are put in four bowls respectively. Before eating, marinade is poured on tender tofu, and then mixed juice is added. These four kinds of mixed juice are sesame sauce, pepper aniseed sauce, tofu marinade and garlic juice.

Tianjin Breakfast Soybean Milk+Pancakes

Beijing Breakfast Bean Juice+inby

For friends in Tianjin, you should often eat pancake fruit as a snack in your life, because pancake fruit is your specialty, but have you ever known about its making method? If we want to make pancake fruit in our life, we need to prepare eggs, flour and other ingredients, and then mix eggs and flour evenly before we can bake pancake fruit.

The only thing that can "compete" with fried liver and steamed stuffed bun is bean juice with inby!

Tiebobo Boiled Fish in Tianjin

Beijing Hotpot

Tiebobo Boiled Fish is a traditional local food in Tianjin, which is also famous all over China. In fact, its practice is also very simple, and it has also improved with the changes of the times and the environment. Boiled fish is not wheat ear fish, but fresh crucian carp. After eviscerating and washing, it is covered with oil and fried thoroughly. Then use onion, ginger, garlic, fermented bean curd, vinegar, soy sauce and a little sugar to prepare the seasoning, put it in a pot and cook it, and then lean against it with warm water to eat. The cake is made of corn flour, mixed with some flour ground with soybeans, and put on the pan to paste it. The golden-yellow Gaer tastes crispy evenly. Some are steamed in a pot, shaped like a small gold pagoda, called steamed buns. Delicious cake, delicious boiled fish tastes sweet and refreshing, and the more you eat, the more you want to eat.

"Hot pot" is one of the winter characteristics in northern China. Hot pot is made of copper, aluminum or sand. Usually includes eating instant-boiled mutton, beef, fish, shrimp slices, bean products, vermicelli, fresh vegetables, jiaozi and so on. Some foreigners call it Mongolian pot, which is probably related to Mongolian instant-boiled mutton.

To eat "hot pot", you must have exquisite condiments, which are mixed with sesame sauce, sesame oil, marinated shrimp oil, soy sauce, spicy oil, chives, coriander, cooking wine, bean curd, etc., and served with sweet garlic. The food is delicious and interesting.

Then the question comes

What is the reason why the dishes in Beijing and Tianjin are so similar

but so different?

Both Tianjin cuisine and Beijing cuisine have the shadow of Shandong cuisine

As early as the Qing Dynasty, Tianjin was known as the food capital. Tianjin cuisine is famous for its "palace, business, restaurant, door and home", that is, the main cuisines are composed of palace cuisine, commercial port cuisine, mansion cuisine, curtilage cuisine and family cuisine.

Palace cuisine was a dish that was handed down in various palaces in those days. Now, the Meigong yam in the dishes in the 1928 style food street evolved from the Palace cuisine Meigong yam. Shangbu cuisine is a restaurant dish in the early years; Mansion cuisine is the specialty of celebrity's private kitchen, which is a combination of local special dishes and tastes, and also promotes the development of western food. Crystal shrimp cake is the preserved husband's restaurant cuisine. Zhaimen cuisine, as its name implies, is a dish in Dazhaimen. It is a pure folk high-grade dish. Most of the owners in these Dazhaimen are merchants. They eat in a variety of ways, which provides an innovative platform for chefs. When they don't like greasy food, they are vegetarian, and the real vegetarian eight-treasure dishes are together. Hanging soup with cucumbers and apples is creative enough!

Some big houses soon became popular; Finally, let's talk about this family dish. Family dishes are divided into two parts, one is home-cooked dishes limited to the city, and the other is home-cooked dishes originally called four suburbs and five counties. These places have a more local flavor.

Tianjin Sanjue

"Goubuli Steamed Bun", "Shibajie Twist" and "Erduoyan Fried Cake"

Beijing cuisine, also known as Beijing cuisine, is based on northern cuisine and is formed by combining local flavors. Beijing, with its special status as the capital, integrates the national culinary skills and constantly absorbs the essence of local cuisine. In Ming and Qing dynasties, Shandong people were the main operators of hotels in Beijing, so Shandong cuisine was dominant in the market. Tan Jiacai, which absorbed the palace flavor of Han and Manchu nationalities' food essence and adopted the local flavor on the basis of Cantonese cuisine, also brought glory to Beijing cuisine. Roast duck and instant-boiled mutton are the most distinctive dishes in Beijing. Roast duck is a famous dish in Beijing. The earliest roast duck restaurant, Laobianfang, was moved from Nanjing in the 14th year of Ming Yongle (AD 1614), indicating that it originated in the south of the Yangtze River. However, Beijing duck is an excellent breed raised artificially, and there are differences in baking between open-hearth and stewing, so Beijing roast duck is far from Nanjing roast duck. Instant-boiled mutton, roast beef and roast mutton used to be eaten by ethnic minorities in the north, and there are pictures of people eating instant-boiled mutton around hot pot in the murals of Liao tombs. Nowadays, the ingredients used in instant-boiled mutton are rich and varied, and the taste is delicious, and its preparation method is almost a household name.

ethnic flavor

white meat and hand-grabbed meat.