Tianjin's special snacks

In addition to Tianjin's three unique Goubuli steamed buns, Guifaxiang 18th Street Twist Twist, and Er'eryan fried cakes, there are also Zhilanzhai cakes and pancakes. Steamed dumplings, boiled small fish with pastry, Shitoumenkan vegetarian buns, Baiji dumplings (halal), fried vegetarian rings, crispy rice dishes, fried chestnuts with Xiaobao sugar, nut slices, tea soup, donkey rolling, etc., there are simply too many.

Carrying a load, walking through the streets, wherever there are people, there are their footprints - selling old tofu!

Pancakes, crispy rice dishes, and plenty of brown sugar for dipping. Tianjin snacks bring together characteristics from all over the world and are unrivaled in color, aroma and taste. The first thing many tourists do when they come to Tianjin is to sit down at a food stall and order a bowl of old tofu or a bowl of crispy rice noodles, followed by a set of pancakes. After a feast, a few more bunches of sweets are served. It can be said that "you don't have to spend much money and have fun"...

Tianjin's unique geographical location brings together visitors from all over the world and also brings delicious food from all over the world, forming Tianjin's unique Tianjin cuisine. When it comes to Tianjin snacks, they are not only unique in color, aroma and taste, but also high in quality and low in price. They are especially popular among Tianjin people. Xu Xinglin, a librarian at the Municipal Museum of Culture and History, said that there were many kinds of snacks in Tianjin at that time, with Nanshi, Hebei Hutong (today’s Hongqiao Hutong) and Bird Market being the most famous, with more than a hundred varieties. Among them, some snacks were developed in the Ming Dynasty and became popular in the Qing Dynasty and have been passed down to this day. Some snacks have disappeared, leaving people with beautiful legends and stories.

Where did the pancake dumplings come from?

Jianbing dumplings and rice dumplings are unique to Tianjin. If you eat pancake dumplings and rice dumplings together, it will have a unique flavor. It is said that pancakes, dumplings and crispy rice dishes were introduced from Shandong a hundred years ago and were improved by the people of Tianjin to look like this. Mr. Pu Songling, the author of "Strange Stories from a Chinese Studio", wrote "Ode to Pancakes" in the early years of Kangxi, which shows traces of the origin of pancakes: "The making of pancakes" first "combines the rice and beans and grinds them like glue" (that is, grinding the rice Cereals such as beans and beans are soaked in water and then ground into a thicker pulp), then put the rice and soy milk into a basin, scoop a spoonful of it, put it on the hot iron griddle, and spread it quickly with a spatula. If it is flat, it will "suddenly change from yellow to white, and it will become like a whisker".

“The pancakes in some places use white flour and water. Of course, such pancakes are difficult to swallow. The main ingredients of Tianjin pancakes are mung beans, millet, dried shrimps (pi rice), spices and water grinding. Make the pancakes into paste. Pancakes should be sold freshly in a frying pan. Fry each pancake (you can add an egg) and wrap it in a roll. Apply a little oil to the pan, fry for a while, then brown it slightly, spread with flour sauce, sprinkle with chopped green onion, and fold. "It's called 'set'." Zhang Zhong said that the pancake rolls in those days were "taohuan'er", commonly known as "pi'er". Put it on to make it explode more thoroughly and look good. Some also use pancakes and rolls to eat them, which are crispy and delicious and have different flavors.

Is it included in the rice dumplings

Tianjin rice dumplings, like pancakes and pancakes, are both popular in Tianjin. However, you must not associate crispy rice with the word "vegetable" in stir-fry or vegetables. Tianjin's rice dumplings are called "Gaba dishes" in colloquial language. The rice dumplings must be added with coriander and chili pepper, and must be spicy to taste. The crispy rice dishes all use vegan brine (stir fennel, green onion and ginger with clear oil, add salt, soy sauce, gorgon powder, and water to make a marinade), add pancakes (thin slices made from soy milk, cut into pieces), and soak in the marinade. Pour it into a bowl, then add sesame paste, fermented bean curd juice, and coriander (if you like spicy food, add spicy paste) and serve. The first thing you need to make the crispy rice cakes is to spread the pancakes thinly, and the second thing is to marinate them with the batter washed out from the gluten wash. Pancakes, dumplings and crispy rice dishes are both eaten hot, even in summer. They are made with mung beans as the main ingredient and are supplemented with millet, so they can detoxify and clear away heat, whet the appetite and strengthen the spleen, remove stasis, treat constipation, and are good for health. You will never tire of eating them. , and it can relieve hangover after drinking. Zhang Zhong said that in the old days, hawkers selling pancakes, dumplings and crispy rice dumplings were everywhere in Tianjin. Many of them were somewhat famous in the local area, but not many were too famous as snacks.

Wang Baoshan’s medicinal candies can cure diseases

Eating candies can also cure diseases, do you believe it? In the old days, there were hawkers in Tianjin who specialized in selling medicinal candies. They shouted and explained the types of medicinal candies used to treat diseases. Their shouts were distinctive and their accents were consistent and rhyming. Talking about the cry of selling medicinal candies, Xu Xinglin even sang to the reporter with great interest: "Selling medicinal candies, who can take the medicinal candies, sweet peach, peach, sand fruit grape; kumquat, that apple, clear away phlegm." fire.

There are also oranges, mandarin oranges, Sha Yaorendan; apples, bananas, almond tea paste..." I can't believe that there are so many tricks to sell medicine candies.

Xu Xinglin, an old man, said, the so-called Medicinal sugar is to boil sugar to a certain temperature, then add various Chinese medicinal materials, such as amomum villosum, cardamom, rose, safflower, fresh ginger, mint, etc.; after the sugar is boiled, pour it on a large stone slab and draw it into Shape into strips, and then cut into small pieces with a knife. There is a sugar pot in front of his door, and various Chinese medicinal materials are placed on the bluestone table. For medicated candies, we have to mention Wang Baoshan, the first medicated candies seller in Tianjin.

According to insiders, Wang Baoshan worked as a domestic for a Frenchman living in Tianjin when he was young. Later, the French returned to China and gave some of their unused items to Wang Baoshan. Some of them were French food flavors. After Wang Baoshan obtained them, he integrated these flavors into the medicinal candies after his own research. Many novel flavors of medicinal candies were produced, such as orange, apple, peach, etc., which were particularly popular. Because Wang Baoshan worked as a jobber for the French for several years, he dressed very "fashionably": wearing a hat on his head. He was wearing an old top hat, a shabby suit, his underwear had turned yellow and black, a pair of old leather shoes that didn't fit, and a pair of old gold-rimmed glasses with one temple missing, tied with a rope and put on his ears. Together with other vendors, he stood out and left a deep impression on people who bought medicine candies.

Wang Baoshan also created his own way of shouting and singing to express his medicine. He sang all kinds of sweets one by one. His voice was loud and catchy. You could hear him shouting from a distance. In addition to buying medicinal sweets, the children also stopped to listen to him sing a few lines. He studied at Huiwen Middle School from 1941 to 1943. He would pass by Wang Baoshan's stall when school was over. At that time, one copper could buy several pieces of medicine candies, which were very cheap. After listening to Wang Baoshan's song, he would buy several pieces of medicine. Go home and eat the candy. Later, many people selling medicinal candy secretly copied the song of selling medicinal candy according to his singing style. From then on, the cry of "selling medicinal candy..." came and went in Tianjin. His voice is really ugly, and even good lyrics change when they sing them. So sometimes people in Tianjin describe a person’s voice as being bad and his singing as unpleasant.

Aftertaste of Chicken Soup Laodoufu

Soy milk and tofu are the most common snacks in Tianjin. When you wake up in the morning, you sit at a roadside snack bar and order a bowl of soy milk or tofu, and a sesame seed cake with some steamed buns. He opened his mouth and left to go to work. However, in the old days, people sold tofu brain and old tofu in Tianjin, and people easily confused them. Mr. Zhang Zhong, a Tianjin folklorist, pointed out that tofu brain and old tofu are two different things: tofu brain, and old tofu. The soft tofu is mainly made of soft tofu, put into a bowl, poured with marinade, and a little chili oil and garlic juice, and it is ready to eat; the old tofu is made of hard tofu, put into a bowl, poured with soy sauce, garlic juice, Chive blossoms, bean paste, chili oil, Sichuan pepper oil, sesame paste and other condiments are fresh and salty, fragrant and refreshing.

Although Tianjin people are good at eating, sometimes they are not very good at naming food. care. Many people in Tianjin have regarded "Lao Doufu" and "Tofu Nao" as the same thing. However, for Tianjin people who are good at eating and know how to eat, although they will not go to the point of "not eating properly", they cannot be careless about dietary matters. Xu Xinglin, a librarian at the Municipal Museum of Culture and History, said that in the old days, small shops selling tofu in Tianjin all had the sign of "old tofu in chicken soup." Its delicious taste is incomparable with today's old tofu that only has color and no taste.

Xu Xinglin said that in the 1940s, there was a tofu shop selling Lao Dou Fu outside the east gate. The Lao Dou Fu in chicken soup was excellent. All were overcrowded. After coming here for a long time, I have learned a little bit about the secrets of making Lao Tofu in this restaurant. In fact, from the signboard of this restaurant selling "Chicken Soup Laodou Fu", you can guess that it is a soup made from chicken soup. Nowadays, most of the old tofu soup stews just fry a few aniseeds in oil, then sauté green onions and ginger until fragrant, add water, soy sauce, and salt and bring to a boil. Some cauliflower, fungus, and dried fragrant spices are added in between, and some also add some. Mince the meat, wait until the soup boils to thicken it, and add some eggs. In the past, the owner of this shop did not use water to make the soup. Instead, he used a whole old hen to stew a large pot of chicken soup, and the chicken soup was used entirely to make the soup. Together with the mushrooms, day lilies, fungus, eggs and shredded chicken floating in the soup, it forms a wonderful snack. In comparison, the taste difference between chicken soup old tofu and current old tofu is self-evident.

Tianjin’s old tofu must firstly have a delicious soup, secondly, the tofu must be tender, and thirdly, it must have all the ingredients. The ingredients for Tianjin old tofu include chili oil, pepper oil, sesame sauce, garlic sauce, pickled chive flowers, etc. On top of the soup, white tender tofu floats on top, and a few small ingredients are sprinkled on the surface. The heat slowly rises from the bowl. Take a bite of sesame seed cakes and a bite of old tofu. Although it is simple, the taste is indescribably wonderful.

Du Chengqi Huoshao

The outside is charred and the inside is tender, the filling is delicate, and the mouth is bright and mellow.

Jingdong Pie

Halal-flavored food. Features: golden color, fat but not greasy, fragrant and delicious.

Er-Er Eye Fried Cake

Fried cake is a traditional snack in Tianjin with many operators. There is a famous Er'eryan fried cake shop in Jinmen at home and abroad for decades. It insists on carefully selecting ingredients, paying attention to craftsmanship, and always puts quality first, so that the varieties of fried cakes it operates have become more and more popular, competing with Goubuli. Steamed buns, Guifa Xiang Mahua are also known as the "Three Wonders of Tianjin" food.

Er'er's Eye Fried Cake originated in the Guangxu period of the late Qing Dynasty (1900). The first generation shopkeeper Liu Wanchun (1874-1962) went from pushing a ostrich cart through the streets to selling it to the west entrance of Guayi Street. After setting up stalls on Beimenwai Street and selling fresh food, Liu Wanchun partnered with his nephew Zhang Kuiyuan and rented an eight-foot-square footpath (porter service) on Beimenwai Street. and resting place) hung up Liu Ji’s sign and started a fried cake shop. Because Liu Wanchun makes fried cakes with carefully selected ingredients, fine workmanship, good taste and wonderful texture, they are of high quality and low price. Among the many fried cakes, he stood out and became unique, and his business was booming day by day, earning him the reputation of "Zhao Cake Liu". Moreover, because the fried cake shop is close to dye shops, pawn shops, banks, cloth shops, etc. on Guiyi Street and Zhenshi Street, Shoe and hat store. Wealthy households and common people celebrate birthdays and celebrate birthdays. Taking advantage of the homophonic pronunciation of the word "cake" and the auspiciousness of BBQ, he made an appointment in advance to buy fried cakes, which made the business boom and Liu Ji's fried cake shop became famous. Because the fried cake shop is located next to Er'eryan Hutong, a long and narrow alley that is only over 1 meter wide, people humorously call Liu Ji Fried Cake Shop after Er'an Hutong. Although it was renamed "Zengshengcheng" during the Japanese puppet period, the name of Eroryan Fried Cake Shop became louder and louder. Fried cake is also called "ear-eye fried cake".

The traditional Er'anyan Fried Cake is made from yellow rice and glutinous rice produced in Wen'an and Ba County along the Bei Canal, Hexi Wu and Ziya Rivers. After soaking in water, it is ground into porridge with a stone mill and served in a cloth bag. middle. After being fermented with water and mixed with alkali, it is used as dough; then cinnabar red beans produced in Tianjin are used to make bean paste, add high-quality brown sugar to boil in a pot and stir-fry into bean paste filling, make the filling after cooling, wrap and warm Add oil (130℃) to the pot and turn frequently. The fried cake will be golden in color and "thorny" in color. The outer skin of the fried cake will be crispy, the inside will be soft and sticky, and the bean filling will be sweet and refreshing, with a unique flavor. It was awarded the Special Honor Award at the Tianjin Qunxing Cup Tianjin Cuisine Competition in 1987. In 1989, it was approved by the Ministry of Commerce as a high-quality food and won the Golden Tripod Award. It has won the Tianjin Catering Industry Quality Food Gold Award for many consecutive years. In 1997, it was named a famous Chinese snack by the China Cuisine Association.

Honey Twist

Honey Twist is also called sugar ear, so named because it resembles a human ear when formed. There is a poem from the ancients that says: "Ears are actually good enough for food? I often have honey twists with my friends, and they make a sound of labor

I want to ask who has a good family, and point to a certain two bars in front of me." Honey twists should be placed in autumn, winter, and Spring food. Because of the hot summer weather, the sugar can easily fall off and become difficult to eat.

Preparation method:

Use the mixed fermented noodles to coat with alkali, and use another piece of flour to add brown sugar. When making, divide the fermented noodles into two pieces. After rolling out one piece, Spread the dough with brown sugar, then roll out another piece of fermented dough and spread it on top of the brown sugar dough, thus forming a second layer of yeast dough and a layer of sugar dough.

Use a knife to cut a strip of about 5 cm, thin one side of the strip into a slope shape, bring the thin edge and the thick edge together, and then cut into small pieces weighing about 40 grams. Make an incision in the middle of the small piece, then open it, turn the thin side inside, and fold the thick side to form an ear-shaped blank.

Heat 50% peanut oil, deep-fry the dough in batches. When it turns golden brown, take it out and drain all the oil. While it is still hot, put it into warm caramel and soak it in honey for one minute. After it is soaked, , take it out on a plate and let it cool before serving.

Honey twists are brown and buttery in color, soft and sweet in texture. The honey twists at Nanlaishun Restaurant in Beijing are the most famous. In 1997, it was rated as "Beijing Famous Snack" and "Chinese Famous Snack".

Similar to honey twists, there are honey grates. The raw materials are exactly the same as honey twists, but the shape is different. It is made of three flat layers, with a few vertical cuts in the middle, fried and then honeyed. In addition, there are dried sugar twists and hibiscus dried sugar. The dried sugar twists are not as honey-dried, and the dried hibiscus sugar is not as honey-dried. Instead, they are rolled with a layer of powdered sugar mixed with cooked noodles and white sugar. They are also sweet, crispy and crunchy.

Tianjin snack cooked chestnut cake

The raw material is rice flour. Pile the rice flour mixed with water in the basin, rub some oil in the stone bowl, use a small spoon to put the rice flour in Smooth it out in a stone bowl, and then place it on the air hole of the pressure cooker. Put a few in a pile, and keep putting the cooked ones on the cake tray, and then put the raw ones. Keep rotating several small bowls. When the steaming is delicious, spread the sauce on it and eat it. , it can be chocolate, bean paste, kiwi, strawberry, orange, red fruit, etc. You can apply it as you like according to your taste.

Eighteenth Street Twist Twist

The founders of Guifaxiang Twist Twist are brothers Fan Guicai and Fan Guilin. They opened "Guifaxiang" and "Guifaxiang" respectively on the 18th Street of Dagu South Road, Tianjin. Guifacheng” Mahua shop, because the shop is located on 18th Street, people are accustomed to calling it 18th Street Mahua. Eighteenth Street Twist is an innovation after repeated exploration. A crispy filling containing osmanthus, minjiang, peach kernels, melon sticks and other small ingredients is sandwiched between white strips and sesame strips. The fried twists are soft, sweet and distinctive, creating Assorted stuffed cannabis flowers. It is characterized by being fragrant, crispy, crispy and sweet, and will not lose its flavor, become soft or deteriorate when placed in a dry and ventilated place for several months.

Jianbing fruit and rice cracker dishes

Jianbing fruit and rice cracker dishes are unique to Tianjin. When it comes to Tianjin snacks, the three most popular ones are steamed buns, twists and fried cakes. In fact, these foods can be found everywhere, but Tianjin’s brands are famous. Two rare snacks that truly have a strong local personality in Tianjin are the pancake fruit and crispy rice dumplings. Their origin shows the special taste of Tianjin people.

Pancakes and crispy rice dishes are recognized as unique to Tianjin. Even in Beijing, which is just around the corner, it has never become popular. According to Beijing diners, pancake fruit only began to appear in the capital in the 1980s, but the taste is far inferior to that in Tianjin. The pancakes sold on the street there are wheat noodle stalls, which make your mouth sticky and sour. The fried dough sticks rolled inside are also different from those in Tianjin. They are light yellow and not deep-fried. The crispy rice dish is rarely seen in Beijing so far.

People from Beijing come to Tianjin and taste the pancake fruit, and they all say "it tastes great", so why can't they learn from home? I'm afraid the reason is that the taste is too strong. If you try it once in a while, you will be happy. This is especially true for crispy rice dumplings. From the experience of outsiders, the first time I tried this food after coming to Tianjin, I had to give up after eating less than half a bowl: the rich salty and fresh taste felt on the tongue, coupled with the strong smell of coriander and soybean curd in the nose, Hit the head straight. But it's different in old Tianjin. I have to eat it every few days to satisfy my cravings. They also say that this food must be eaten with big cakes, steamed buns and steamed buns.

What’s the point? Crispy rice dish, as the name suggests, is not a "rice" to satisfy one's hunger, but a "dish" to go with rice. Its raw material "Crisp Rice" is clearly a staple food made of grain, but the name is called "cai".

If your appetite is too small, if you encounter a dish that is too "foody" and you will be full after just a few bites, then you will not be able to appreciate the wonders of the crispy rice dish at all. But the Tianjin boatmen who invented the rice crust dish were all potbellied.

Crisp rice and mung bean noodles

How can rice crackers made of grain become a "dish" to go with rice? The key is that the so-called "Cookba" is not the charred bottom of the rice pot that is referred to everywhere across the country, but the pancakes specially prepared with mung bean flour. Even the name is different. It is called "Gaba" in Tianjin dialect, which clearly shows the difference from rice crispy rice. Mung beans are a very strange grain. They have a unique meaty "meaty" taste. For example, fried mung bean balls, when eaten braised, are almost indistinguishable from braised meatballs.

According to research by Tianjin folklorist Zhang Zhong, the pancakes used in "Gaba Cuisine" came from Shandong. He also quoted Pu Songling's "Jianbing Fu" to describe the making and deliciousness of Shandong pancakes. The raw material of Shandong pancakes is originally millet noodles. A few years ago, Tianjin pancakes were mixed with millet noodles and mung bean noodles, but now they use only mung bean noodles. Mung beans are more expensive than millet, so using only mung bean noodles is considered to be the result of competition for deliciousness.

In order to attract diners, some stall owners even put small electric-motor grinding wheels in front of the stalls to grind and sell them freshly, and shouted "pure mung bean noodles" to show that they are not bullying. The fried fruits originally rolled in pancakes have also been improved into Tianjin's unique thin and crisp fried "fruit grates".

The original meaty aroma of mung bean noodles is spread with delicious eggs, rolled with fragrant fruit grates, and strong-smelling condiments: chopped green onions, noodle sauce, soybean curd juice, and spicy sauce. During the production process The pungent aroma has spread far and wide with the wind, making people salivate.

In recent years, Tianjin’s pancake fruits have also gone abroad and are fragrant on the streets of Paris, and have been praised by foreign friends.

Jianbing fruit and crispy rice cakes can be said to be brothers - they are both members of the pancake family, but one uses whole pancake rolls, and the other uses chopped pancakes to stew, and even has many sauces, tofu sauce and other condiments. It's the same. The marinade of crispy rice also pays attention to the use of chicken stock, which directly has a "meat" component. The seasoning also contains coriander, which is also eaten with meat.

Why do pancakes and rice crackers have a strong taste?

The taste of pancakes and rice crackers is strong enough. They are both staple foods and have the function of dishes.

Chinese dishes are very delicious, but no one can stand eating them all, because the dishes are meant to be eaten with rice, and home-cooked meals are mainly bland rice or pasta. With the contrast of rice, the freshness of the dishes is more prominent. Tianjin people pay attention to eating pancakes with pancakes, so the taste should be strong; rice dumplings are "thin" salty food, and must be eaten dry.

In the early years, the canal boatmen in Tianjin had a big appetite and loved to eat large pancakes to satisfy their hunger, sandwiched with pancakes and fruits, or torn into pieces and soaked in the marinade of rice crackers and vegetables. It is the boatmen's custom of eating flatbreads that creates the rich flavor of pancakes, fruit and crispy rice dishes, and the contrast of the flatbreads illustrates the "taste knowledge" of Tianjin people.

Tianjin people’s knowledge of taste is also reflected in the way they eat.

Like the Tianjin delicacy fried grasshoppers, the pancake fruit is eaten rolled into a pancake. This way of eating is to mix the tasteless pancake with the flavorful "salty food" little by little during chewing, resulting in ever-changing flavors. It feels like "changing scenery with every step" in garden viewing.

This is especially true when eating crispy rice. You have to wait for someone to buy the rice crispy rice and put it into the marinade. Mix it twice and scoop it out immediately. Some are soaked in marinade, and some are still dry, allowing people to eat them. Every bite tastes different. Such practice, over time, will definitely result in an extra sensitive and delicate taste.

This is the origin of Tianjin people’s “knowledge of taste” and the basis of “eating in Tianjin”.

Luji Hot Noodle Fried Cake

Founded in 1918, it uses high-quality flour, black and white adzuki beans, white sugar and peanut oil as raw materials. After 7 steps, the fire is slowly heated and fried into a flat spherical red finished product.

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

Goubuli steamed buns

One of the three unique foods in Jinmen. According to legend, during the Guangxu period of the Qing Dynasty, a farm family in Wuqing County, Hebei Province had a son at the age of 40. In order to raise him safely, he named him "Gouzi". Gouzi Shisi came to Tianjin to learn skills and worked as a waiter in a steamed food shop. He was ingenious and diligent, and he developed good skills. He was unwilling to rely on others and set up his own steamed bun stall. The steamed buns he made were unique in color, flavor, shape and shape. People from hundreds of miles away came to eat steamed buns, and the business was very prosperous. Gouzi was too busy to talk to the customers. As a result, the people who ate steamed buns said that "Gouzi didn't pay attention to buying steamed buns." Over time, they all started treating him. The bun is called "Goubuli".

Tang Yuan with fresh fruit filling:

Tianjin style snack. It is characterized by refreshing fragrance, soft and smooth powder, strong fruity taste and unique flavor. The Bailou Snack Bar and Jiang Nanchun Restaurant in the Xiaobailou area are the most famous.

Stewed fish with pastry:

Tianjin folk delicacy. The characteristic is that the cornmeal pastry is golden in color and crispy on the bottom. The small fish is delicious and fragrant, and the fish bones are soft.

Lama Cake:

Tinmen’s traditional snack. The one run by Jingjin Restaurant at No. 144, Liaoning Road is the best. It is characterized by golden color, sweet taste, rich nutrition and soft texture. Pure and high in nutrients.

Luohan tripe:

Soy sauce food. It is developed and produced by Tianjin Goubuli Steamed Bun Main Store using traditional sauce-making methods. It is named after its distinct layers of flesh and skin, which resembles the belly of an Arhat. Features: Tight and not loose, glossy and transparent, salty and fresh taste, not greasy in the mouth, mellow sauce flavor.

Zhiweizhai water-fried belly:

Tianjin snacks, founded in 1920. Features: The belly shreds are fresh, crispy, tender and refreshing. Eat it while it's hot and dip it in the sauce. It has a mellow taste and has the effect of strengthening the spleen and stomach.

Beng Douzhang:

Tianjin’s time-honored food store has been passed down for five generations. It was founded in the Jiaqing period of the Qing Dynasty.

Features: Crisp but not chewy, not hard, cholesterol-free, chewed for a long time and turned into pulp, full of flavor.

Nut Zhang:

A time-honored food store with a history of 160 years and passed down through four generations. It is a royal meal delicacy and is named "Mi Gong Zhang". The main products are Hangshuang series of nuts.

Ma Kee Tea Soup:

Tianjin snacks. It originated in the late Ming Dynasty. Features: pink color, fine texture, sweet and moist mouthfeel.

Shitoumenkan plain buns:

Tianjin traditional snacks. It was invented by Zhensuyuan Restaurant next to Tianhou Temple in the late Qing Dynasty. Features: Thin skin, large filling, low fat, high protein. It tastes mellow and clears the mouth.

Enfa De Steamed Dumplings:

Halal snack. Founded in 1921 by Shi Wende. Peel and remove the flesh from the washed zucchini, and cook the minced mutton thoroughly with boiling water. Stir in soy sauce, peanut oil, sesame oil, refined salt, and minced onion and ginger. Finally add the zucchini filling and mix well. The rolled dough is squeezed into a Taoist hat-shaped dumpling body and steamed over high heat. Features: chewy, not oily, fat but not greasy, tender and delicious.

Zhilanzhai Dried Cake:

Tinmen’s famous snack. A time-honored brand with a history of more than 60 years. It is made of high-quality Xiaozhan rice and glutinous rice as the main ingredients, supplemented by high-quality red beans, sesame seeds, peach kernels, dried grapes, melon strips, tangerine dices, etc. Features: White appearance, non-sticky to teeth, non-falling noodles, soft texture and unique internal flavor.

Mingshunzhai Shaobing:

Traditional snack. It was produced and operated by Lu Fengxiang in the "Yiyi Zhai" in the 1920s. Use hot sesame oil and Fuqiang powder to make crispy noodles, wrap the stuffing, and go through two processes of baking and baking. Features: apricot yellow in color, crispy on the outside and soft on the inside.

Caoji Donkey Meat

Caoji Donkey Meat, named after the founder’s surname Cao, has a history of more than 200 years. Caoji donkey meat is made from selected fresh and high-quality donkey meat, mixed with a variety of spices, and cooked in a pot for seven to eight hours. Caoji donkey meat is rich in protein, crispy and easy to chew, delicious and famous far and wide.