The following is a general introduction of these specialties;
Jinghai golden jujubes
As the hometown of golden jujubes, the cultivation history of golden jujubes in Tianjin Jinghai County has been more than 600 years. cultivation history has been more than 600 years. Jinghai jinshi jujube jujube meat sweet, fruit juice water, bright appearance, bright red color, skin thin meat, ripe flesh often have torn often after the gold silk connected.
Duliu Old Vinegar
Jinghai's Duliu Old Vinegar is one of the three famous vinegars in the tradition, and it was the imperial tribute of the palace during the Kangxi period. Duliu Old Vinegar uses traditional recipe to ferment high-quality red beam, millet, Yuanmai, peas and wheat by special way, and after maturity, after three years of natural tumbling, so that the old vinegar brewed by using traditional technology has reddish and rich color, rich and layered taste, is natural and without additives, has no side effect on the body, and is rich in vitamins and microelements, and it can be preserved for a long time.
Green hemp leaf cabbage
Jinghai County planted cabbage is of excellent quality, not only the leaves are delicate, the gangs are thinner, the fiber of the leaves is less, the texture is refreshing, the taste is fresh, and nutritious, with more vitamins, carotenoids, proteins, minerals and so on. Green hemp leaf Chinese cabbage has an excellent taste, and edible methods are very diverse, can be steamed, cold, pickled, soup.
Taitou watermelon
Taitou Town, Jinghai County, Tianjin City, has been known since ancient times as the "township of fish and rice", especially watermelon produced by consumers in Beijing and Tianjin. Taitou watermelon has a history of thousands of years, clear and sweet water of the Daqing River, fertile black soil and high-quality climatic conditions to cultivate a good quality, green, pollution-free Taitou watermelon. The skin is thin and fleshy, and the taste is sweet and refreshing.
Fried Vegetarian Rolls
The skin is made of soybean skin, which is mixed with mung bean sprouts, dried herbs, vermicelli, cilantro, sesame paste, fermented bean curd, sesame oil, ginger and other condiments to make a filling, which is then rolled up and cut into segments, and then deep-fried with the batter glued on both ends in a frying pan. Deep-fried veggie rolls, golden in color, crispy on the outside and tender on the inside, light and palatable, is a unique flavor of Tianjin snacks.
Caoji Donkey Meat
Named after its founder, who was surnamed Cao, Caoji Donkey Meat has a history of more than 200 years. It is made from fresh, high-quality donkey meat with a variety of spices and cooked in a pot over a slow fire for seven to eight hours, making it protein-rich, crispy and easy to chew, with a delicious flavor that is known far and wide.
Wangkou Stir-Fried Goods
Tianjin Jinghai Wangkou town is a base for stir-fried goods, with many varieties, mainly black and white melon seeds, sunflower seeds, fried fava beans, all kinds of peanut products, dried fruits, such as open-ended pine nuts, open-ended almonds, hazelnuts, etc., with a wide range of varieties and all kinds of raw goods wholesale.
Fried grasshopper
is a flavorful snack in Jinghai. Grasshoppers, scientifically known as locusts, are extremely harmful to crops. When a locust plague strikes, a few moments later, the grasshoppers cover the ground and eat all the crops. Once upon a time, the northern countryside was y affected by it, Tianjin people hate to "peel its skin, eat its flesh" degree. Over time, the locusts have not been eradicated, but ate a famous snack to. Stroll in Tianjin, do not eat fried grasshoppers, is a great pity.
Every mid-autumn season, the grasshopper ate the new cooked grain, increasingly fat, is the grasshopper most eaten. If it is too early, the grasshopper is not fat without a son; too late, the grasshopper is old, thick skin is not delicious.
The specific production method of fried grasshopper: the live grasshopper wings pulled out, remove the thighs; oil pot boil to boiling, the grasshopper fried to yellow brown fish out of the oil. Prepare a pot with soy sauce, vinegar and sesame oil, and put some shredded green onions and garlic in it. Soak the fried grasshoppers in the pot, fish them out twice, and let them dry. When selling, add a little more green onion and garlic on the surface. Fried grasshoppers, fat but not greasy, crispy and fragrant and crisp, if sandwiched between the hot cakes just cooked, it is really full of fragrance, taste great. So there is a popular hysteria in Tianjin Wei, "the pancake rolled fried grasshopper - clip (home) to eat it!
Afterword: many of the introduction of the special snacks, the only fried grasshopper introduced in more detail, the reason is that this snack has disappeared.
The locust plague is the great enemy of agriculture -, through decades of scientific management of locusts has been basically checked, the possibility of locust plague is minimal. Without the locust plague, fried grasshoppers will be cut off from the source of raw materials, and then want to eat fried grasshoppers hope is slim. Young people who have eaten this taste of the elderly sometimes in order to re-taste the old flavor, take a small basket to the open puddle field to catch dozens of grasshoppers back to the deep-fried as a drink, not a lot of flavor and fun.