Tianjin cuisine is based on Shandong cuisine, combined with the characteristics of Shandong, Beijing, Hebei and other places, and adapts to local conditions. Tianjin cuisine was founded in the late Ming and early Qing dynasties, and gradually became a genre in the early years of the Republic of China. It mainly consists of palace cuisine, commercial port cuisine, and residential cuisine. , which has basically become the essence of Shandong cuisine. The flavor of Shandong cuisine is revealed in the bones, and it pays attention to the immediate flavor, color, aroma and taste. Tianjin cuisine is represented by the "Eight Great Achievements" Juqing City, Juhe City, Jule City, Yihe City, Yihe City, Fuju City, Jusheng City, and Juyuan. The chefs are all masters of Shandong cuisine. Among them, The majority of people are from Boshan, Yantai. Therefore, Tianjin’s river fresh vegetables are directly derived from the main branch of Shandong cuisine: Jiaodong cuisine.

The cooking techniques such as squatting soup, making soup with soup, and frying sugar are exactly the same as Shandong cuisine, which shows that it is deeply influenced by Shandong cuisine. Tianjin cuisine is not one of the eight major cuisines. Its main development process is influenced by its proximity to Beijing, its obvious geographical advantages, and the cultural integration of commercial ports and wharfs, thus forming relatively independent gastronomic characteristics. Tianjin cuisine can basically be said to be transformed from Shandong cuisine, or just like Beijing cuisine, it should be called Lu Jing cuisine to a higher degree. Tianjin cuisine can also be called Tianjin Shandong cuisine, and its techniques and flavors are mostly Coming from Shandong cuisine, it is inseparable from Shandong cuisine. Most of the dishes served in Tianjin restaurants are popular Shandong dishes, such as fried sea cucumbers with green onions, fried prawns, fried chicken with soy sauce, etc., which are all very typical Shandong dishes. Especially from a historical perspective, Tianjin has a short history and gradually became prosperous after it was opened as a port. Shandong cuisine is the first flavor to arrive in Tianjin, like many cities in the north. Because the cooking style is based on Shandong cuisine, its techniques include grilling, popping, crumbling, stewing, etc. , are all derived from Shandong cuisine. Tianjin cuisine was created during the evolution and development process after the opening of the port, combining the characteristics of Tianjin’s local ingredients and the above-mentioned Shandong cooking methods.

In fact, this dish is basically the same as the sweet and sour fish in Shandong cuisine. But the chef who invented this jumping carp was highly skilled and used the sweet and sour fish method to make a scaly fish, which later formed a unique Tianjin dish. Palace cuisine was a dish that was circulated in various palaces in those days. Today’s Meigong Yam evolved from the palace dish Meigong Yam; commercial cuisine is restaurant cuisine in the early years; and government cuisine is a specialty of celebrities’ private kitchens and is based on local characteristics and tastes. The combination also promoted the development of Western food. Crystal shrimp cakes are a pickled dish at my husband’s restaurant; as the name suggests, the dishes in the big house are pure and high-end folk dishes. Most of the owners of these big houses are businessmen, and they eat in different ways, providing a platform for chefs to innovate.

Tianjin cuisine continues to prosper, especially vegetarian and vegetarian dishes in Tianjin cuisine, which have made great progress. At the same time, local flavors began to pour into Tianjin and gradually became "Tianjin flavor", making Tianjin cuisine form a diversified style, developing from simple, affordable and simple folk colors to salty and fresh flavors, supplemented by sweet and sour flavors, slightly spicy Local delicacies with slight hemp flavor, complex cooking and unique styles have become fashionable in northern metropolises and large commercial ports. Geographically, Tianjin is located in the northeastern part of the North China Plain in mainland China, bordering the Bohai Sea to the east, Jiuhe River to the west, Yanshan River to the north, and Gangdian Lake to the south. The rivers and seas are fresh and wild, and the mountain products are rich in resources. These provide Tianjin chefs with a vast world to display their talents, and also determine the uniqueness of Tianjin cuisine.