Strictly speaking, Tianjin should belong to the range of Shandong cuisine, but because Beijing has long been the administrative center of the country, it has been influenced by Beijing and its local eating habits have been greatly affected. So the local characteristics are not obvious. However, some of Tianjin's special dishes can still see the characteristics of Shandong cuisine.

Characteristics of Shandong cuisine:

Shandong cuisine, one of the four traditional Han cuisines, originated in Qi and Lu during the Spring and Autumn Period and the Warring States Period. It is the earliest local flavor in China with a long history and profound connotation. Its gestation period can be traced back to the Spring and Autumn Period, which further developed in Qin and Han Dynasties, matured in the Southern and Northern Dynasties, and became a major cuisine in the Song Dynasty. A large number of dishes entered the court in the Ming and Qing Dynasties. Shandong cuisine is exquisite in material selection, exquisite in knife work, comprehensive in technique, pure and peaceful in seasoning, various in dishes, harsh and strict in cooking, and emphasizes the effect of freshness, fragrance and crispness. Popular dishes are often fragrant with onion and garlic, and they are mainly fried, roasted, fried and slipped, especially with pasta, which is widely popular in areas where pasta is the staple food in China. High-end dishes are good at using soup stock, sea cucumber, abalone with fresh wrinkles, shark's fin, wild Hericium erinaceus, Taishan red-scaled fish and many other precious ingredients, and have the lingering charm of palace cuisine and official cuisine, which is "upright and not biased", generous and simple, delicious and pure, with Confucian drinking style. The status of Shandong cuisine: China's pursuit of delicacy and the dietary philosophy of harmony of five flavors originated in Qilu; Shandong cuisine has the characteristics of spontaneous cuisine among the four major cuisines, and its basic techniques are native and come down in one continuous line, which are absorbed and quoted by major cuisines. A large number of dishes and techniques of Shandong cuisine have extremely tested cooking skills, and Shandong cuisine bears the heavy responsibility of inheriting the essence of China traditional food culture.

Fried carp with sweet and sour sauce

Braised Intestines in Brown Sauce

Crispy soup

Baihua shrimp

Crab yellow sea cucumber

Braised Chicken, Dezhou Style

Among them, Tianjin also has Jiuzhuan large intestine as a special dish! ~~