1, jumping carp
Jumping carp is a traditional dish in Tianjin, which belongs to Tianjin cuisine and is fried with live carp with scales. It is named because the fish shape is like struggling and jumping in the net after it is cooked. According to legend, this dish originated from the "Tianyifang" restaurant in the late Guangxu period of Qing Dynasty, and has a history of more than 200 years. This dish is characterized by crispy scales, fresh and tender meat, and great acidity and sweetness.
2. Stir-fried shrimps
Stir-fried green shrimp is a traditional dish in Tianjin, which belongs to one of the "eight fine bowls" in Tianjin, and it is also a well-known delicacy suitable for all ages. Stir-fried green shrimps are made of green shrimps from Tianjin River, which are blue and white in color and tender in meat quality. The ones that surf the Internet in late autumn and early winter are the most fat, and the ingredients are egg white, wet starch and so on. Seasonings include edible oil, edible salt, chopped green onion, etc. This dish is made by frying the dish in a pot.
3. Cook prawns.
Fried prawns are a famous local dish in Tianjin, which belongs to Tianjin cuisine. The main dish in this Tianjin cuisine highlights the characteristics of Tianjin cuisine in cooking seafood. Because of the "frying and cooking" technique, the main ingredient can be directly contacted with the wok and heated. Keep the original color of prawns, and make them more brilliant red in color and more fresh and mellow in taste.
4. Korean whitebait
Korean whitebait, also known as fried whitebait, is a local traditional dish in Tianjin, which belongs to Tianjin cuisine and is also a winter delicacy in Tianjin. The fried whitebait is selected from Tianjin Bohai Sea specialty whitebait, which is white as jade, tender and delicious. The whitebait is wrapped in Korean paste and fried warmly, and then dipped in pepper and salt, spicy soy sauce and salty white juice to eat. This dish is light yellow in color, crisp outside and fresh inside, and the fish is white. After serving the table, there is a fragrance like autumn cucumber floating all over the room. Korean whitebait was selected in the list of "Tianjin Cuisine Specialty" 12 dishes in 1955.
5. Fish fillets
Pan-fried fish fillet is one of the representative dishes of Tianjin Eight Bowls, a classic traditional banquet dish in Tianjin. It belongs to Tianjin cuisine and is a necessary banquet dish for Tianjin people's birthday banquets and Spring Festival banquets. This dish is white in color and fresh in taste, and it is also one of the famous specialties in Tianjin.
6, fire gluten
Huo Du Gluten, also known as Du Gluten, means "stew", which is a famous dish in Tianjin, and belongs to Tianjin cuisine. This dish is to cut a small mouth of oil gluten and soak it in warm water for 20 minutes.
7, official burning fish
Stewed fish with official aim is a traditional dish in Tianjin, which is unique to Tianjin cuisine. This dish was originally named "Stewed fish sticks". Once, Qianlong came to Tianjin to live in Wanshou Palace. After tasting the sumptuous imperial food, Emperor Qianlong enjoyed the "Stewed fish sticks" most and named it "Stewed fish sticks", hence the name "Stewed fish sticks with official aim".
8. Lao Bao San
Lao Bao San is one of the traditional famous dishes in Tianjin. It is an ancient palace dish "Family Portrait" and a very popular dish in Tianjin. In Tianjin, it is called the four home-cooked dishes together with shredded pork with fish flavor, kung pao chicken and moo Shu pork.
9. Grilled shark's fin in the sky
Grilled Tongtian shark's fin is a traditional famous dish in Tianjin, which belongs to the top-grade banquet dish with traditional flavor in Tianjin. It is called "the king of big dishes" and belongs to Tianjin cuisine. It is named Tongtian because it uses a top-down intact shark's fin (instead of scattered shark's fin). This dish is the representative work of Wang Enrong, the "king of shark's fin" recognized by Tianjin catering industry in the early years.
10, grilled vegetarian
The product is also called "Luohanzhai" because it does not use onions and garlic according to Buddhist custom. Grilled vegetarian dishes pay attention to basic skills, which is difficult in technology, fine in material selection and harmonious in color and pleasing to the eye. There are mainly mushrooms, carrots, bamboo shoots, especially cabbage, corn bamboo shoots, lotus seeds, vegetarian gluten, fresh mushrooms and Hericium erinaceus.