It is tender in the outside, delicate in the filling, refreshing and mellow in the entrance.

JD.COM pie

Muslim food. Features: golden color, fat but not greasy, fragrant and delicious.

Ear hole fried cake

Fried cake is a traditional snack in Tianjin, with many operators. There is an Erduoyan fried cake shop in Jinmen, which has been famous at home and abroad for decades. It insists on careful selection, pays attention to technology, and always puts quality first, so that it operates more and more varieties of fried cakes, which is also called "Golden Gate Three Musts" with Goubuli steamed buns and Guifaxiang dough twists.

Erduoyan fried cake originated in Guangxu period in the late Qing Dynasty (1900). Liu Wanchun (1874- 1962), the first generation shopkeeper, went from pushing an ostrich cart all over the street to setting up a stall on the street outside the north gate of the west exit of Yuyi Street. After accumulating some capital, he partnered with his nephew Zhang in the north gate. Liu Wanchun's fried cakes have fine ingredients, fine workmanship, delicious taste and low price. Outstanding among many fried cakes, it is unique, and its business is booming, winning the reputation of "Fried Cake Liu", and because the fried cake shop is close to the dye house, pawn shop, bank, cloth shop, shoes and hats shop on Appraisal Street and Shenzhen Street. Rich people have birthdays, and ordinary people have birthdays. With the homonym of the word "cake", Liu Ji's fried cake shop made an appointment to buy fried cakes in advance, and the business was booming. Because the fried cake shop is close to a narrow alley-Erduoyan Hutong, which is only 1 m wide, people humorously call it Erduoyan. Although it was renamed as "Zengshengcheng" during the Japanese puppet regime, Erduoyan Fried Cake Shop became more and more famous. Fried cakes are also called "fried cakes with pierced ears".

The traditional ear-pierced fried cake is made of yellow rice and glutinous rice produced in Yangcun, Hexi, Wen 'an and Baxian counties along the North Canal, soaked in water, ground into porridge with a stone mill and put into a cloth bag. Ferment with water and mix with alkali to make dough; Then use vermilion red beans produced in Tianjin to make bean paste stuffing, add high-quality brown sugar, cook in a pot, and stir-fry into bean paste stuffing. After cooling, make stuffing, wrap it in hot oil (130℃) and put it in the pot. The fried cake is golden in color, "prickly" in color, crispy and tender in skin, soft inside and sticky outside, and sweet and refreshing in bean stuffing. 1987 Tianjin Stars Cup Tianjin Food Competition won the special honor award. 1989 was approved by the Ministry of Commerce as a high-quality food and won the Jinding Award, and won the gold medal in Tianjin catering industry for many years. 1997 was named as a famous Chinese snack by China Cuisine Association.

Honey dough twists

Honey twist, also known as sugar ear, is named because it looks like a human ear. There used to be a poem: "Can ears eat? I often have sex with my partner, Lao Sheng.

Who is good? Point to the second bus ahead. "Honey twist should be eaten in autumn, winter and spring. Because it is hot in summer, syrup is easy to fall off and not easy to eat.

Production method:

Add alkali to one piece of fermented flour and brown sugar to the other. When making, divide the fermented flour into two pieces. After rolling one piece, spread the flour mixed with brown sugar, then roll another piece of fermented flour and spread it on the brown sugar flour, thus forming two layers of fermented flour and one layer of powdered sugar.

Cut into strips of about 5 cm with a knife, thin one side of the strip into a slope shape, combine the thin edge and the thick edge together, and then cut into small pieces of about 40 grams. Cut a knife in the middle of the small piece, then open it, turn the thin side in and fold the thick side, and it will become an ear-shaped blank.

When the peanut oil is burned to 50% heat, put it into the oil pan and fry it in batches. When it turns golden yellow, take out and drain the oil. While it's hot, soak it in warm caramel for one minute and let it melt. After soaking, remove it from the plate and let it cool.

Honey twist has bright brown butter, soft texture, sweet and delicious. The honey twist in Beijing Nanlaishun Restaurant is the most famous. 1997 was rated as "Beijing Famous Snack" and "Chinese Famous Snack". Similar to honey twist, with honey grate. The raw material preparation is exactly the same as honey twist, but the shape is different. It is made up of three layers, with several strokes in the middle, fried and honey. In addition, there are dried sugar twist and hibiscus dried sugar. Dried sugar twist is not honey, and hibiscus flower dried sugar is not honey, but a layer of powdered sugar mixed with cooked noodles and white sugar is rolled on it, which is also sweet, crisp and crisp.

Tianjin snacks cooked chestnut cake

The raw material is rice flour, which is mixed with water and piled in the washbasin. Put some oil in the stone bowl, smooth the rice flour in the stone bowl with a small spoon, and then put it on the air hole of the pressure cooker. Put the cooked ones on the cake plate and the raw ones on it. Several small bowls kept turning. Dip in the sauce when steaming. The sauce can be chocolate, bean paste, kiwi fruit, strawberry, orange and red fruit.

Shibajie dough twists

The founders of Guifaxiang Twist are Fan Guicai and Fan Guilin. They once opened Guifaxiang and Guifacheng Twist Shop in 18th Street, Dagu South Road, Tianjin respectively. Because the shops are located in 18 street, people used to call them 18 street twists. The 18th Street Twist is a kind of mixed stuffing big twist, which is innovated through repeated exploration. A crisp stuffing containing osmanthus fragrans, ginger, peach kernel and melon strips is sandwiched between white strips and hemp strips, so that the fried twist is soft and sweet. It is characterized by fragrance, crispness, crispness and sweetness, and it will not stink, soften or deteriorate after being placed in a dry and ventilated place for several months.

Pancakes, fruits and crispy rice.

Pancake fruit and crispy rice are unique to Tianjin. When it comes to Tianjin snacks, it will always be the ancient "three wonders" of steamed stuffed bun, twisted dough and fried cake. In fact, these foods are everywhere, but the brand in Tianjin is more famous. In Tianjin, there are two rare snacks with strong local flavor: pancake fruit and crispy rice. Their origins show that Tianjin people have a special taste.

Pancake fruit and crispy rice are considered unique to Tianjin. Even in Beijing, which is close at hand, it has never caught on. According to Beijing diners, pancake fruit didn't appear in Beijing until the 1980s, but it was far from Tianjin in taste. Pancakes sold on the street with wheat flour stalls are sticky and sour in the mouth. The fried dough sticks rolled inside are also different from those in Tianjin. They are light yellow and not fried thoroughly. It's hard to see pot dishes in Beijing so far.

When Beijingers come to Tianjin and taste pancake fruit, they all praise it as "delicious". Why can't they learn from home? I'm afraid it's too strong. Try it once in a while, and someone will applaud you. If you eat as early as possible every day, you will "eat too much". This is especially true of crispy rice. Based on the experience of foreigners, I will kneel for forgiveness when I eat this food for the first time after I come to Tianjin: the salty taste of my tongue, coupled with the strong smell of coriander and bean curd in my nose, hit my head. But old Tianjin is different. You must eat it every few days to satisfy your desire. It is also said that this thing must be eaten with big cakes, and steamed bread can also be used.

What is the reason? As the name implies, crispy rice is not a "meal" to meet one's needs, but a "dish" to eat. Its raw material "crispy rice" obviously belongs to the staple food made of grain, but its name is determined as "dish".

If the appetite is too small, and a dish is too "next meal", you will be full after eating a few mouthfuls, then you will not appreciate the wonders of crispy rice dishes at all. However, the Tianjin boatmen who invented crispy rice were all pregnant.

Pot vegetables and mung bean noodles

How does the rice crust made of grain become the "dish" of the next meal? The key lies in the so-called "crispy rice", not the burnt rice at the bottom of the pot, but the pancakes specially prepared with mung bean powder. Even the name is different. Tianjin dialect is called "Gaba", which shows the difference with crispy rice. Mung bean is a strange food with a strong "meaty taste" of meat. For example, fried mung bean balls are almost the same as stewed balls.

According to the research of Zhong Zhang, a Tianjin folklorist, the pancakes used in Gaba cuisine come from Shandong. He also quoted Pu Songling's Pancake Fu to describe the practice and delicacy of Shandong pancakes. The raw material of Shandong pancakes is millet powder, and Tianjin pancakes were also mixed with millet powder and mung bean powder a few years ago, and now they have developed into pure mung bean powder. Mung beans are more expensive than millet, so using mung bean powder is the result of delicious competition.

In order to attract diners, some stall owners put electric grinding wheels in front of the stalls, grinding them now and selling them now, and shouted "pure mung bean powder" to show that they are not bullying. The fried fruit originally rolled in pancakes has also been improved into a thin and crisp fried "fruit grate" unique to Tianjin.

The original meat flavor of mung bean powder is sprinkled with delicious eggs and rolled with delicious fruit grates. In addition, pungent ingredients such as chopped green onion, batter, bean curd brain juice and hot sauce were added. The pungent aroma has spread with the wind during the production process, which makes people salivate.

In recent years, Tianjin's pancake fruit has also gone abroad, fragrant in the streets of Paris and praised by foreign friends.

Pancake fruit and crispy rice can be said to be brothers-both are members of the pancake family, but one uses the whole pancake roll, the other uses chopped pancake stew, and even the sauce and tofu juice are common. The marinade of crispy rice also pays attention to the use of chicken soup, which directly has the ingredient of "meat", and the seasoning is mostly coriander, which is also used to match meat.

Why do pancake fruit and crispy rice taste heavy?

The taste of pancake fruit and crispy rice is rich enough, and both of them have the function of dishes based on the essence of staple food.

China's food is delicious, but no one can bear to eat every meal, because the origin of food is cooking, and home cooking is mainly tasteless rice or pasta. With the contrast of rice, the delicious flavor of dishes is more prominent. Pancake fruit, Tianjin people pay attention to eating cakes, so the taste should be heavy; Pot dishes are "thin" salty food, so you must eat them dry.

In the early years, the canal boatmen in Tianjin had a large appetite and liked to eat satisfied cakes, which contained pancake fruit or were torn into pieces and soaked in pot-stewed vegetables. Eating big cakes is the custom of boatmen, which creates the rich flavor of pancake fruit and crispy rice dishes, and the contrast of big cakes just shows the "knowing taste" of Tianjin people.

Tianjin people's taste is also reflected in the way they eat.

Like Tianjin vegetables fried grasshoppers, pancake fruit pays attention to burritos. This way of eating is to mix tasteless cakes with fragrant "salty food" in chewing, resulting in an ever-changing taste, just like "changing scenery" in garden viewing.

This is especially true when eating crispy rice. When someone buys it, you should throw it into the marinade, stir it twice and take it out immediately. Some are pickled, and some are dry, which makes people feel like a taste. This practice, over time, will certainly cause the taste to be particularly sensitive and delicate.

This is the origin of Tianjin people's "knowing taste" and the basis of "eating in Tianjin".

Lujitang noodles zhagao

Founded in 19 18, it is made of high-quality flour, black and white adzuki beans, sugar and peanut oil. After seven procedures, slowly add fire and fry into a flat spherical red finished product.

Features: crispy skin, not sticky, sweet and refreshing filling, fragrant but not greasy.

Go Believe

One of the three specialties of Jinmen. According to legend, during the Guangxu period of the Qing Dynasty, a farmer in Wuqing County, Hebei Province had a 40-year-old son. In order to raise him safely, he was named "Dog Son". Gou Zi/KLOC-studied in Tianjin for 0/4 years and worked as a waiter in a steamed food shop. He is ingenious, diligent and studious, and has also practiced a good craft. He doesn't want to rely on others to set up steamed bread stalls. The steamed stuffed bun he made is unique in color, taste and shape. People from thousands of miles away come to eat steamed buns, and business is very prosperous. The dog is too busy to talk to customers. As a result, the person who ate steamed buns said for a long time that "the dog bought steamed buns and ignored them."

Fresh fruit dumplings:

Tianjin flavor snacks. It is characterized by refreshing fragrance, soft and smooth powder, rich fruit fragrance and unique flavor. Xiaobailou snack bar and Jiangnanchun restaurant are the most famous in Xiaobailou area.

Boiled fish with sticky cakes:

Tianjin folk spread delicious food. It is characterized by golden color and crisp bottom. Small fish tastes delicious and the bones are tender and smooth.

Lama cake:

Traditional snacks in Jinmen. The Beijing-Tianjin restaurant in Liaoning Road 144 is the best, which is characterized by golden color, sweet taste, rich nutrition, soft and delicious. Vegetarian, high nutrition.

Lohan belly:

Sauce-made food. Developed and produced by Tianjin Goubuli Steamed Bun Head Office with traditional sauce making method. It is named after the layered skin, which resembles the belly of Lohan. Features: compact, transparent and shiny, salty and palatable, and mellow sauce flavor.

Zhiweizhai water bursting belly:

Tianjin flavor snacks were created on 1920. Features: Fresh, crisp, tender and refreshing belly silk. When eating, dip the ingredients while they are hot. It tastes mellow and has the effect of strengthening the spleen and nourishing the stomach.

Burst beans:

Tianjin time-honored gourmet shops have been handed down from generation to generation. Founded in the Jiaqing period of Qing Dynasty. Features: crisp but not cotton, not hard, cholesterol-free, chewed into pulp for a long time, fragrant.

Guo:

Time-honored food store, 160 years old, passed down for four generations. This is a royal food, named "Mi Zhang Gong". The main products are hanging frost series nuts.

Maji tea soup:

Tianjin flavor snacks. Originated in the late Ming Dynasty. Features: pink in color, delicate in texture, sweet and moist.

Stone threshold assembly:

Tianjin traditional snacks. It was invented by Zhensuyuan Restaurant next to Tianhou Palace in the late Qing Dynasty. Features: thin skin and big stuffing, low fat and high protein. The taste is mellow and clear.

Enfade steamed dumplings:

Muslim snacks. 192 1 was founded by swender. Peel and pulp the washed pumpkin, and blanch the chopped lamb with boiling water. Stir in soy sauce, peanut oil, sesame oil, refined salt and minced onion and ginger. Finally, add pumpkin stuffing and mix well. Squeeze the rolled dough into a jiaozi blank in the shape of a Taoist hat, put it on a drawer and steam it over high fire. Features: bite, oil-tight, fat but not greasy, delicious.

Zhilanzhai dry cake:

Jinmen's famous snacks. A time-honored brand with a history of more than 60 years. Take high-quality standing rice and glutinous rice as the main materials, supplemented by high-quality adzuki beans, sesame seeds, peach kernels, raisins, melon strips and oranges. Features: white appearance, non-sticky, non-peeling, soft and gluten-free, and unique taste.

Mingshunzhai sesame seed cake:

Traditional snacks. It was produced and operated by Lv Fengxiang in "Juezhai" in the 1920s. It is made of hot sesame oil and high-gluten flour, wrapped with stuffing and baked. Features: apricot yellow color, crisp skin, flexible inner layer and soft surface.

Caoji 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 high-quality donkey meat, with a variety of spices, put it in the pot and cook it for seven or eight hours. Cao Ji donkey meat is rich in protein, crispy and chewy, delicious and famous.