Goubuli steamed stuffed bun Goubuli steamed stuffed bun is famous all over the country for its delicious taste and is well-known at home and abroad. Goubuli steamed buns are very popular, and the key lies in the fine materials and exquisite production. In terms of materials, the stuffing of Goubuli steamed stuffed bun has its own characteristics. Choose fresh pork with 70% lean and 30% fat, and find a mouth with excellent soy sauce. Add spices such as sesame oil, monosodium glutamate and minced onion and ginger, and add water while stirring to make diced meat and water stuffing. The steamed stuffed bun skin adopts semi-fermented "one arch fat" noodles with strong flavor. In terms of workmanship, Goubuli steamed buns have clear specifications and standards in dough mixing, pulling agent, rolling skin, stuffing, kneading, loading drawers, cooking stoves and so on. The steamed buns are well-proportioned, and each steamed bun has at least fifteen or six pleats. The steamed stuffed bun just out of the pot is like an autumn chrysanthemum in bud in the mist, which is refreshing. Take a bite, it is oily as water, fragrant but not greasy. Goubuli Steamed Bun Shop, formerly known as "Dejuhao", has a history of 100 years. The owner is a ghost, and the baby's name is "Goubuli". Over time, people shouted "Dogs ignore steamed buns", but the original store name was gradually forgotten. It is said that when Yuan Shikai was the governor of Zhili, he gave Goubuli steamed stuffed bun as a tribute to Empress Dowager Cixi, who loved it very much. Since then, Goubuli steamed stuffed bun has become famous, and semicolons have been opened in many places. Nowadays, Goubuli steamed stuffed bun has gone to the world and entered the markets of many countries, which is very popular with guests. Guifaxiang Twist Guifaxiang Twist has golden color, mellow fragrance and attractive characteristics of fragrance, crispness, crispness and sweetness. It will not lose its flavor, softness and deterioration even if it is placed in a dry and ventilated place for several months. There are many varieties of Guifaxiang twist, such as "Hualili Lake", "Hemp Shaft" and "Rope Head". In the center of each twist, there is a mixed stuffing crisp strip made of sesame, peach kernel, melon seeds, green plum, sweet-scented osmanthus, green shredded pork and essence water. When making, adjust the size of cakes according to the quality of flour, increase the weight loss and alkali consumption to adapt to the change of temperature, and ensure the feeding ratio. After the twist is shaped, put it in a peanut oil pot and fry it thoroughly with low fire, then put in rock sugar blocks and sprinkle with small ingredients such as green red silk and melon strips. The founders of Guifaxiang Twist are Fan Guicai and Fan Guilin. Because this shop used to be located in 18th Street, Dagu South Road, people used to call it 18th Street Twist. After the reconstruction of 18th Street, Guifaxiang Dagu South Road Store was built 200 meters away from the original site. Ear-eye fried cake Ear-eye fried cake is a favorite snack of Tianjin people. The traditional method of making Erduoyan fried cake is to select the first-class new sticky yellow rice from Beihe (Yangxin Village, Hexi) and Xihe (Baxian County), and then grind, ferment, alkalize and knead it evenly to make dough. Select high-quality red beans to cook, rub sand with copper wire, add brown sugar juice and stir-fry into bean paste stuffing. The method of making fried cake is to put warm oil into the pot first, and then add high fire to fry thoroughly. The fried cake made by this method is cooked just right, neither burnt nor stuffed. After cooking, its thickness is even and golden yellow. When eaten in the mouth, it is tender and smooth, sweet and crisp, and fried in large size to achieve "high incidence", that is, I wish customers good luck. Erduoyan made cakes during Guangxu period. The owner's name is Liu Wanchun, and the store name is "Zengsheng City". Because it is adjacent to the narrow Erduoyan Hutong, people used to call it Erduoyan Fried Cake. Tianjin Dry Cake There are many dry cake shops in Tianjin. Among them, Yangcun's dry cake production began in the early Ming Dynasty, with a long history and the most authentic. Yangcun cake is made of dried rice flour and white sugar, which is white, delicate and sweet. 19 14 Shortly after the Panama Canal was opened, Yangcun Cake was once a specialty of China, and was sent to Panama Games together with Moutai and won the bronze medal in Jiahe. In recent years, Zhilanzhai's dry cakes are the most famous in Tianjin. The traditional dry Zhilanzhai cake is mainly made of new rice and high-quality glutinous rice with refined sweet stuffing. After fine processing, it is white, soft, sweet and delicious, especially suitable for the elderly and children. Pancake pancake is made of mung bean powder mixed into paste. Spread it into a pancake. The pancake looks like a lotus leaf and is as thin as paper. Then roll it out with fried dough sticks (fried dough sticks), spread the sauce and fermented bean curd on it, sprinkle with chopped green onion, sesame seeds and other small materials, and fold it in half in the middle to serve. It's delicious and fragrant. If you spread eggs on pancakes, they will feel tender, fresher, more fragrant and have a unique flavor. This is an authentic Tianjin snack, which is now accepted by many cities. Sticking cakes to cook small fish Sticking cakes to cook small fish is a very popular local snack in Tianjin. Stickers are made of corn flour mixed with water, made into rectangular thick cakes by hand, and baked around the stove and iron pot. The cakes made by this method are golden and delicious, especially the batter under the cakes is fragrant and crisp. Generally, small crucian carp is selected for cooking, cleaned by eviscerating, dipped in flour or egg white and fried in an oil spoon until golden brown. Then, the small fish strips are put into a pot, sprinkled with onion, ginger, garlic and star anise, poured into a soup made of cooking wine, vinegar, soy sauce, sugar, noodle sauce, monosodium glutamate and appropriate amount of water, and stewed with low fire. Shimen sill has a history of 100 years. The preparation method is to mix mung bean sprouts, vermicelli, dried citron, coriander, gluten, preserved fruit, fermented bean curd, sesame paste and sesame oil. Stuffing, using refined flour as skin, and processing into steamed bread. Shimen sill vegetarian bag has a strong and unique flavor, and the food is delicious and memorable, which is deeply loved by the elderly. Baekje jiaozi Baekje jiaozi enjoys a long-standing reputation and is a traditional flavor food in Tianjin. Baekje jiaozi is well-made, using the best fresh mutton and chopping it into minced meat. Add fresh Chinese cabbage powder, special soy sauce, sesame oil, etc. Making stuffing, the dough is so soft, and the wrapped dumplings have thin skin, small edges and large stuffing, which is a common food that the masses like to see and hear. Fried vegetable rolls Fried vegetable rolls are made by mixing mung beans, dried fragrant beans, vermicelli and coriander with sesame sauce, fermented bean curd, sesame oil, Jiang Mo and other condiments to make stuffing, then rolling the stuffing on the skin, cutting into sections, and frying at both ends with batter in an oil pan. Fried vegetable rolls are golden in color, crisp outside and tender inside, light and delicious, and they are Tianjin specialty snacks. Cao Ji donkey meat Cao Ji donkey meat, named after the founder surnamed Cao, has a history of more than 200 years. Cao Ji donkey meat, selected fresh and excellent donkey meat, with a variety of spices, put it in a pot and cook it slowly for seven to eight hours. Cao Ji donkey meat is rich in protein, crisp and chewy, and delicious. The main raw material of tea soup is glutinous rice flour or millet flour. The production steps are as follows: put the flour into a bowl, make it into paste with Wen Guihua sugar water, then make it into thick paste with boiling water in a big copper pot, sprinkle with brown sugar and white sugar, and shovel it out slowly with a spatula. It's sweet and delicious, with a strong flavor. Tea soup is not only delicious, but also attractive because of its local flavor. The special copper pot with long mouth is actually a tea stove with hot pot structure, which is very conspicuous on the table. Two slender beards made of spring wires are decorated with red balls at the top, which are inclined upward from both sides of the faucet. There is a copper whistle on the lid of the pot. When it makes a sound, it means that the water has boiled, and it is only used to make tea soup. The operation of selling tea soup is also wonderful. I saw him holding the handle in his right hand and holding it aside. His left hand first put the bowl near the spout, and then washed the rice paste out of the bowl and rolled it with the water leaving the spout. Diners looked at the skillful movements of tea and soup sellers and all praised them. Tofu brain and old tofu tofu brain, with tender tofu as the main material, are put into a bowl, poured with halogen, and then put a little Chili oil and garlic juice to eat. Old tofu, mainly made of hard tofu, is put into a bowl and sprinkled with seasonings such as soy sauce, garlic juice, leek flower, bean paste, Chili oil, pepper oil and thin sesame paste. Fresh and salty, fragrant and refreshing. Dafulai crispy rice dish crispy rice dish is a unique snack in Tianjin and the most famous snack made under the name of Dafulai. Marinated vegetables are ground into slurry with green beans and millet, spread into thin and uniform pancakes, cut into willow-shaped blocks with a knife, poured with a halogen meter made of more than a dozen small ingredients, sprinkled with Chili oil, sesame sauce, bean paste and coriander leaves, and gently mixed to serve. The crispy rice is soft, light and fragrant. It can be eaten as a dish, breakfast or dinner with sesame cake. Sugar-fried chestnuts Tianjin chestnuts, also known as sweet chestnuts. Produced in Jixian County, it is famous at home and abroad. Chestnuts fried with sugar are seasonal food in autumn and winter. Its production method is to select high-quality chestnuts and stir-fry them in a pot filled with coarse sand and syrup. Chestnuts fried with sugar are dark brown, shiny, crisp and easy to peel, sweet and delicious. The delicious nuts made from "Guo" Tianjin fruit are naturally fragrant in color, fragrant but not vulgar, sweet but not greasy, bright in color, crisp and delicious, and not easy to last for a long time. Guo has a history of 160 years. The first generation of Zhang Mingchun and the second generation of Zhang Weishun used to cook in the imperial dining hall of the Qing Palace, and they were good at frying all kinds of snacks. They were praised by the emperor and appreciated by the western empress dowager, so they were called court snacks. After liberation, the varieties of pure fragrant peanuts, glass walnuts and tiger skin peanuts fried by the third generation Zhang Huishan were rated as excellent foods at the 1956 Tianjin Food and Beverage Commercial Quality Variety Exhibition and participated in the Botswana International Expo. During his lifetime, the Prime Minister invited foreign guests to taste the products of stone fruit sheets at banquets many times. Today's nut chip products have condensed the hard work and wisdom of four generations, and the production technology and ingredients are very strict. Nuts are required to be full and conform to specifications, and the oil quality and oil temperature should be mastered according to seasonal changes. The ingredients are made according to the different colors and tastes of the core products. The technological methods include pushing, turning, pressing, copying, poking, supporting, lifting, pressing, turning, squeezing, gathering, clicking and pulling. The finished product of Guorenzhang is mainly made of peanut kernel, cashew kernel, walnut kernel, melon seed kernel, almond, pine nut and many kinds of beans, including tiger skin, amber, pure fragrance, milk fragrance, spiced fragrance, orange fragrance, lemon, mint, tomato, hawthorn, seaweed, coffee, cocoa, ginger juice and so on.