The top ten classic dishes in Tianjin are: jumping carp, stir-fried shrimps, fried prawns, Korean whitebait, fried fish fillets, huodu gluten, official-roasted sole fish, Lao Bao San, grilled shark's fin in the sky and grilled vegetarian dishes.

1. Jumping carp

Jumping carp is a famous traditional dish in Tianjin, which belongs to Tianjin cuisine and is fried with scaly live carp. 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 2 years. This dish is characterized by crispy scales, fresh and tender meat, and great acidity and sweetness.

2. Stir-fried green shrimp

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. Fried prawns

Fried prawns are a well-known 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 "12 dishes of Tianjin cuisine" in 1955.

5. Fried fish fillets

Fried fish fillets are one of the representative dishes of Tianjin Eight Bowls, a classic traditional banquet dish, belonging to Tianjin cuisine. They are necessary banquet dishes 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 Tianjin's famous specialties.

6. Huodu Gluten

Huodu Gluten, also known as dugu 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 2 minutes.

7. Official Stewed Fish

Official Stewed Fish is a traditional dish in Tianjin, which is unique to Tianjin cuisine. This dish was originally named "Stewed Fish Strip". Once, Qianlong came to Tianjin to live in Wanshou Palace. After tasting the sumptuous imperial food, Emperor Qianlong enjoyed the "Stewed Fish Strip" best and named it "Official Stewed Fish Strip", hence the name "Official Stewed Fish Strip".

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. It is also called the four home-cooked dishes with shredded pork with fish flavor, kung pao chicken and moo Shu pork in Tianjin.

9. Grilled Tongtian shark's fin

Grilled Tongtian shark's fin is a traditional famous dish in Tianjin, which belongs to the top-grade banquet 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 was recognized by Wang Enrong, the "king of shark's fin" in Tianjin catering industry in the early years.

1. Grilled vegetarian

products are also called "Luohanzhai" because they do not use onions and garlic according to Buddhist customs. 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.