The reunion will be held in Tianjin, Tianjin students are obliged to undertake the task of arranging the dinner. In the spirit of democracy, the temporary group launched two restaurants for everyone to choose, a Southeast Asian cuisine, a fusion cuisine. I asked, "Why don't you choose Tianjin cuisine?" The first one is a restaurant that has a five-star rating, and the second one is a restaurant that has a five-star rating, and the third one is a restaurant that has a five-star rating.
The name of the restaurant in black letters on a red background is very conspicuous in the night sky, and what I felt when I entered the door was a nightclub style, even the staircase handrails are gold, which can be called "noble", and the scarlet flowers on the dinner plate are full of personality, which made me greedy for food and full of anticipation.
The radish and peach kernel: the common red skinned carrots in the north, patted and mixed with peeled walnuts. In the Great North, where gazpacho is prevalent, it's basically something a housewife can make.
Hundred loads of vegetarian broth: the name of the dish sounds extremely profound, in line with Tianjin since the Ming and Qing dynasties, the Beijing-Tianjin big dock aura. It's a mixture of bean curd bamboo, peanuts with skin, gluten, small mushrooms and lotus root slices wrapped in a sauce that ties it all together, and the flavor is quite general. If it were not for the "Fu" word small altar to support the scene, like Yue Yunpeng "Song of the Five Rings" asked at the end of the "how to do?"
Jin flavor stir-fried shrimp: do not pay attention, shrimp shells and pick line after hanging egg white slippery oil fire is also quite good, the overall feeling is also more suitable for the "stir-fried" mood.
The heirloom beans: the shape is the traditional lucky pattern "double fish", the stereotypes are perfect. The taste is that of a salty pork skin jelly with green beans, peanuts and diced pork with skin. It's not very appetizing, and those who started with their chopsticks had a taste and then put it down, so there were quite a few leftovers. Because of the dishes on the early, the rest has been put aside, not melt, can achieve such an effect and estimate the need for gelatin to help.
Forget the name of this dish, it is often found in northern neighborhoods cooked meat store brined pork liver, Shunfeng (pig's ear), ham slices mixed spell.
I'd say it's very, very homemade, so homemade that you can just buy a few slices and pile them on top of each other.
The braised pork ribs in a well-insulated pot soaked in drenching broth are not good, and I can't say they're not.
City water popped tripe: oblique spherical bowl with water popped tripe, cilantro cushion, accompanied by a bowl of sesame sauce on the side. Years have not seen students are not accustomed to the dishes to be handed over to me first photo, actively mixed into the picture above like. Eat a little, sesame sauce flavor is relatively strong, tripe on the general la.
The name of the dish impressed me "craft old pop three". The ingredients are pork loin, pork liver and pork waist. The three eat up the texture is very unified, with a word to describe is "old", two words to describe is "old tough". The flavors were just "turgid" and the presentation was so poor that I couldn't believe it was from a pearl-listed restaurant (be sure to add the qualifier "lousy").
Wine-drunk chicken: steak chicken after the pseudo-military ghosts spoiled the feeling. I don't know if the waiter who served us was just too aggressive, but it was just so unappetizing to look at.
Kung Pao Cod Fish: Tianjin's Kung Pao and the southwest is not quite the same, is partial sweet and sour mouth, which I know. Not bad, the flavor of the onion and sweet and sour mouth is also more with the cod is the normal texture of the cod.
The collection of four happy bowl: four steamed bowl powder respectively is curd meat, fried meatballs, beef tongue and duck meat. Bean curd meat is more glutinous, but greasy; pills on that; beef tongue steamed over the head like old insoles without due texture; duck meat is also very dull texture. It was 128 for what it was. I'm not sure if I'm going to be able to do that!
Fishnet zēng bungee carp: It is not traditionally served with sauce. The fish with large scales is draped with shredded scallions like a hatta, lying on its side in the abalone-colored broth, and it looks okay. After a few moments on display, the waiter comes over and asks if he needs help breaking it down.
Then it's disassembled into the pieces pictured above.
Eat to see the fish scales are not crispy at all, eat while vomiting; the fish meat has no sense of movement or firm chewy, like a bad cotton wool dipped in kerosene; the fish meat is also particularly fishy, a mouthful of stop chopsticks. The point is, this is a signature dish! The price is certainly not cheap (128).
Jinmi Dumplings: The dumplings are stuffed with shrimp paste and served with a sweet-and-sour sweet chili sauce and oyster sauce on a two-color plate. Overall moderate, with the highlight being that the fritters were a bit crispy.
Along with the "dog indifferent buns" and the "18th street twists" are the "ear-eye" fried cakes, which I found greasy 28 years ago when I was still at school in Tianjin.
Pancake fruit: an after-dinner snack. The amount of eggs than street stalls do not additional additional time more, taste well also general. Snacks this thing, the big museum to do than the stalls that do the effect of instant food is not easy.
Blueberry and Chinese mountain mud: in the middle of the road on that.
"Today this dish to eat is also too unexpected, indeed "long time", might as well go back to school to eat cafeteria."
"In addition to the pancake fruit, evoking memories of school days, other speechless."
"This kind can actually make the list, unimaginable."
"Keep your voice down, the organizer (name omitted) hard work, to blame it on me nosy. "I had to make a big slap in the face to amuse everyone.
The bus everyone quietly muttered ......