Tianjin special snacks:
1: dog indifferent buns
To Tianjin not eat "dog indifferent buns", is the regret of travelers. The hot and steamy buns just out of the drawer look as if they are budding chrysanthemums in the mist, and when you take a bite of them, the oil is watery and fragrant, but not greasy. The key to the good taste of the buns is the selection of ingredients, distribution, mixing and even kneading, rolling out the dough is a certain trick, especially the buns pleated flower proportionality, each bun is not less than 15 pleats." The original name of the baozi store is "Deju No.", which has a history of more than 100 years. The owner of the store is called Gao Guiyou, and his nickname is "Dogzi". The owner's name was Gao Guiyou, and his nickname was "Dogzi", because his father had a son in his forties, and he took the name for the sake of raising his son in peace. His buns are very popular with customers, business is getting hotter and hotter, "dog" selling buns too busy to talk to customers, people make fun of him: "dog selling buns, I do not care." As time went by, the name became popular. The buns became famous, and Gao Guiyou's name was forgotten. The buns were not only loved by Empress Dowager Cixi in history; today, they are also favored by the public and foreign friends.
2: Ear-eye fried cake:
Ear-eye fried cake production has a history of more than a hundred years, the founder of the "fried cake Liu" Liu Wanchun to sell fried cake to make a living, due to the fine workmanship, and gradually formed a unique style, coupled with the location of the store outside the north gate of the narrow ear-eye hutong exit, the diners jokingly referred to as ear-eye fried cake. The shop's location at the exit of the narrow ear-eye hutong outside the north gate was jokingly called the ear-eye fried cake by many diners.
Because Liu Wanchun made the fried cake selection of fine materials, fine work, good flavor, wonderful taste, good value for money. In the many fried cake in the outstanding, unique, the sale of the day to see prosperity, won the "fried cake Liu" reputation, and because the fried cake store near the valuation of clothing street and the needle market street dyestuffs Zhuang, pawnshops, silver, cloth store, shoes and hats store. Rich families and people's homes for birthdays and birthday events. Borrowing the word "cake" to harmonize with the word "high" to take the auspiciousness of getting rich step by step, they made reservations in advance to buy fried cakes, which made the business flourish and Liu Ji fried cake store show its fame. Because the fried cake store is adjacent to a narrow alleyway that is only 1 meter wide - the ear-eye alleyway, people wryly call Liu Ji fried cake store by the ear-eye. Although the name was changed to "Zengshengcheng" during the Japanese-Japanese period, the ear-eye fried cake store became more and more famous. The fried cake was also called "ear-eye fried cake"
3: Eighteen Street Sesame Pudding
It was founded by two brothers, Fan Guicai and Fan Guilin. It is made of exquisite materials and goods. The first hot oil and noodles, sprinkled with cinnamon, Min ginger, sugar, plums, walnuts, green and red threads, etc. made of crispy filling noodles, rolled into crispy filling strips; sugar juice and noodles, rolled into white strips; part of the white strips dipped in sesame seeds, then into hemp strip. And then the crisp filling strip, white strip, hemp strip twisted, folded and then twisted, and then peanut oil deep-fried through the fire, into a golden brown out of the pot, clamped on the icing sugar, sprinkled with green and red threads and melons, etc., which became the "eighteen streets" twists, this twist is not only crispy and sweet, and stored for several months is not soft, does not deteriorate, does not go out of taste.
4: Yangcun Gaojian
Tianjin has a lot of stores that make gaojian. Among them, Yangcun dried cake production began in the early Ming Dynasty, a long history, the most authentic. Yangcun Gaojian, also known as Poria Gaojian, is produced in Yangcun Town, Wuqing County, Tianjin. It seems to be a simple package, ordinary materials, and a small snack with a low profile. However, in 1930, at the Panama World Expo, Yangcun Gaojian conquered the white-skinned and yellow-haired foreigners with its unique flavor and won the bronze medal of "Jiahe", which became the earliest Chinese snack to enter the international market. 1958, Premier Zhou Enlai entertained Cambodian dignitaries with Yangcun Gaojian at a tea party, and Prince Sihanouk ate it and was delighted. Prince Sihanouk ate it and accepted the gift of Yangcun Gaojian happily, saying that his wife would like it. Yangcun Gaojian is made of refined rice and white sugar as the main raw materials, and the production process is delicate and exquisite. Dried cake is soft and tasty, easy to digest, has the effect of strengthening the spleen and stomach, often eaten, its effect is no less than the traditional Chinese medicine Poria, so it has the "Poria dried cake" reputation
5: Mallet Fruit
The 馃子馃子(油条), is the most popular in Tianjin, most popular early varieties of the public favorite. In the early years, there was a story circulating in Tianjin. After Qin Hui, the traitor and traitor of the Song Dynasty, and his mother-in-law Wang killed Yue Fei, a hero who served his country with loyalty, they further aggravated the situation by torturing to death a socialite who had aired a grievance against Yue Fei on trumped-up charges, which aroused the anger of the masses. A warrior called Shi Quan was beheaded for assassinating Qin Hui; his brother Shi Zhong couple learned the news that Qin Hui was going to exterminate his nine clans, they dressed up as fishermen from Lin'an (now Hangzhou) by a small boat, fled northward through the Canal to Tianjin, and stayed at the mouth of the Sanchuo River in 7 stores, changing their names to Zhu Qinhui (i.e., the harmonic of the execution of Qin Hui). In order to make ends meet, the husband and wife from selling peanuts, change the salty sale of fried goods, and good noodles cut into small pieces, and then two small pieces stacked on top of each other, stretching the long strips in the frying pan fried cooked and fried through, and took the name of the "fried hinoki", which means that frying the death of qin hinoki wang this pair of dogs and men, so that people chewed and chewed, and swallowed in the stomach. In order to solve the hatred. Deep-fried juniper" on the market, people have to buy, although the couple tired, but selling "deep-fried juniper" both hate, and make money, the heart is very happy. Qin Hui died many years later, although the "fried hinoki" crispy and delicious, but Qin Hui notorious, people under the resentment, simply will be this snack called "fried ghosts", called the vulgar point is "oil ghosts", "oil hinoki", and later was also called "doughnut", because the shape of this variety of like a mallet, to the Qing Dynasty years, people will be renamed "Mallet 馃zi"，up to now.
6: Dafu Lai potpourri:
Mung bean, millet flour spread into potpourri, cut into willow leaves, put in the marinade to cook. With coriander, dried incense, sesame sauce, spicy oil, curd and other condiments. Beautiful color, multi-flavor mixture, vegetarian and refreshing, tender and bite.
7: Fresh Fruit Stuffing Soup Yuan:
Tianjin flavor snacks. Characterized by fragrant and refreshing, glutinous and soft, fruity, distinctive flavor. To the small white building area of the white building snack bar and Jiangnan spring restaurant is the most famous.
8: Luo Han belly:
Sauce food. Developed and produced by the traditional sauce method by the Tianjin Dogfu Baozi General Store. Because of the layers of meat skin, shaped like the belly of Luohan and named. Characteristics: firm, glossy and transparent, savory taste, palatable and not greasy, mellow sauce.
9: water burst tripe:
Water burst tripe is a Tianjin flavor snack, created in 1920. Eat while hot dip, taste mellow, with the effect of spleen and stomach. Fresh and tender, mellow flavor, but also soup and vegetables, the most suitable with wine.
10: Bundu Zhang:
"Bundu Zhang" is an old name. As early as the end of the Jiaqing period of the Qing Dynasty, Zhang De Cai, the founder of "Bundou Zhang", worked as a chef in the imperial kitchen of the Qing Dynasty court. At that time, the emperors, generals and royal relatives in the palace and royal families always wanted to have a small food for their teeth after eating and drinking. Zhang De Cai attentive research, careful practice, and finally made a variety of beans flavor dried food, such as "paste skin is fragrant crash beans", "pea yellow", "three beans cold cake" and nuts, melon seeds and so on. At the same time, in the festive feasts, he also made for the court "Nine Dragons Gongshou", "Magu Xianshou", "dragon and phoenix into a good fortune" and other special molding tribute. Especially the "paste skin positively fragrant pandan", the most favored in the court of dignitaries. The original name of "Pandan" was "Black Pandan". To make this kind of pandan, it is necessary to use five external ingredients (cinnamon, daikon, fennel, green onion, salt) and five internal ingredients (licorice, shellac, dahurica, angelica, schizandra), as well as chicken, duck, mutton, and nightingale, etc. The appearance of this kind of pandan is black, yellow and oily. The appearance of this crash beans black and yellow shiny like a tiger skin, puffed up with cracks, but not into the sand, not gritty, chewing in the mouth crispy but not hard, rich flavor, chewing into a pulp, fragrant mouth, aftertaste long. And contains a variety of nutrients, which contains 29% of protein, 47% of carbohydrates and calcium, iron, phosphorus, etc., low-fat, cholesterol-free, with laxative and fitness effects. Even the emperor eighty-three days of Yuan Shikai also very much love to eat this bean.
11: Nut Zhang:
Nut Zhang, China's long-established, the creation of its nut products has a history of more than 160 years, is one of Tianjin's famous specialty. Tianjin nuts Zhang production of a variety of delicious nuts, the natural nature of the color and put incense, fragrant but not vulgar, sweet but not cloying, color and luster of the fresh, crispy and delicious, long storage is not stretched. There are many kinds of high-quality products, such as amber peanut kernels, amber walnut kernels, tiger skin peanut kernels, pure aroma peanut kernels, milky melon seeds kernels, five aroma pine nuts kernels, etc. Nowadays, Guo Ren Zhang has become a famous brand in the world. Nowadays, Nut Zhang has been famous in China and abroad, is a household name, and is loved by consumers all over the world.
12: the dragon's mouth copper pot "tea soup"
Danan City Food Street, Ancient Culture Street and a few other places in the snack stalls, often seen with a peculiar dragon's mouth copper pots rushing "tea soup" to sell the scene, which is quite a folkloric characteristics, This is a very striking scene with folkloric characteristics. Long pole pick by two prismatic wooden boards with red spikes composed of the front, the wooden boards were written on the word "tea soup". Front next to the platform seated on a special dragon mouth copper kettle. It weighs 20 kilograms, can hold more than 30 kilograms of water. When the charcoal fire in the center of the kettle boils the water to 150 degrees Celsius, only then can the tea be brewed. Copper kettle cover next to the small whistle "woo-woo" ringing, rushing tea soup masters one hand bowl, one hand lifted the copper kettle, the kettle spout tilted downward, a stream of boiling water straight to the bowl, the moment the water is full of tea soup cooked. This large copper kettle not only has the above practical function, is a very beautiful crafts. Copper kettle upper and lower each have a circle of copper decorative pattern. The upper part of the spout and handle of the pot is decorated with a copper dragon. Some copper pots decorated with a large dragon head, handle is composed of a dragon. The dragon's beard, claws and scales are clearly distinguishable. Two dragon whiskers protruding from the tip of the dragon's mouth have two red pom-poms, with the tea soup masters pouring pots to flush the action and fluttering. People have not yet tasted the gourmet "tea soup" time, has been the peculiar beauty of the crying dragon's mouth copper pots and tea masters of the brilliant performance of the intoxicated. The main ingredient of the tea soup is Panicum flour (sorghum flour), millet flour, seasoned with brown sugar, white sugar, green silk, red silk, sesame, walnuts, assorted dried fruit, raisins, Beijing cake strips, pine nuts. Use boiling water to make a thin paste of broomcorn millet flour, add various seasonings, and then eat. It tastes fragrant, sweet and smooth, and is extremely delicious. With a large copper kettle with a dragon's mouth to boil water rinse of broomcorn millet flour because it contains trace elements of copper, people eat, more can get another kind of nutrition. This food "tea soup" with a beautiful "dragon mouth copper pot", while eating and enjoying, mouth beautiful, heart is also beautiful, it is a unique flavor!
13: Stone Menkan Su Bao:
Tianjin traditional snacks. Invented by the end of the Qing dynasty Tian Hou Gong next to the real vegetarian garden restaurant. Characteristics: thin skin, large filling, low fat, high protein. The flavor is mellow and fresh.
14: Enfad Steamed Dumplings:
Halalal flavor snack, created in 1921 by Shi Wende. With cleaned zucchini peeled and pith removed, minced mutton with boiling water to cook through. Stir in soy sauce, peanut oil, sesame oil, refined salt, chopped green onion and ginger. Finally, add the zucchini filling and mix well. Squeeze and pinch the rolled out dough into a cap-shaped dumpling billet and steam it on a drawer over a high flame. Characteristics: Bite-sized, not oozing oil, fat but not greasy, tender and tasty.
15: Lu Ji hot noodles fried cake:
Founded in 1918, the production of high-quality flour, black and white small beans, white sugar, peanut oil as raw materials. After 7 procedures, slowly adding fire, fried into a flat spherical red finished product. Characteristics: crispy outer skin, not sticky and burgundy, sweet and refreshing filling, fragrant and not greasy.
16: Zhilanzhai dried cakes:
Famous flavor snacks in Tianjin. With a history of more than 60 years old. Rice, rice flour and the skin; bean paste, sugar, sesame, peach kernels, melon strips, orange cake, red fruit, roses, cream, cocoa, etc., blended into a filling; by the filling, steamed. The color is white and beautiful, not sticky, not scattered, not choking, not sticky teeth, soft and strong, sweet and delicious.
17: Ming Shun Zhai baked cakes:
Traditional flavor snacks. By Lv Fengxiang in the 1920s in the "only Zhai" production management. Mixed with hot sesame oil and rich and strong flour noodle pastry, wrapped in filling, after two processes of branding, baking and become. Characteristics: apricot yellow color, crispy outer skin, soft inner layer of soft noodles.
18: stick meat and potatoes boiled small fish
Stick meat and potatoes boiled small fish "is the authentic Tianjin flavor snacks, in fact, is very common home cooking. Tianjin is located in nine rivers under the tip, on the Baiyangdian, under the Bohai Bay, low-lying water, aquatic products are very rich, fish and shrimp all year round constantly gear, Tianjin people have developed a habit of eating fish. The north and the abundance of corn, stick meat and potatoes is the staple food of the family. However, the authentic pasted meat and potatoes boiled small fish is not done separately, and called "a pot cooked", that is, pasted meat and potatoes and boiled small fish at the same time in a pot to do cooked on the table. There is a story here. And said Emperor Qianlong in civilian clothes down south, passing through Tianjin, was a farmhouse home through the nose of the fragrance hooked gills, suddenly hungry and scraping the stomach. Qianlong is a gourmet who has eaten delicacies, birds and beasts, but has never smelled such a scent, stopped his feet and looked into the farmhouse. Minion will understand the master's heart, knocking on the door to explain the intention. The simple farmhouse couple warmly entertained the emperor. At this time, Qianlong forgot the royal decency, devouring eat up, the more you eat the more you love to eat, the more you eat the more delicious flavor, and finally even the fish soup also drink clean. Return to the Forbidden City from Jiangnan, Qianlong remembered that meal in the farmhouse, it ordered the Imperial Kitchen production. However, Qianlong only saw the meal from a pot out of the end, can not say stick biscuits boiled small fish specific name, yelling and shouting to eat "a pot cooked". This can be difficult to spoil the skillful imperial chefs, rummage through the palace collection of all the recipes, but also can not find the name of the "one pot cooked". There is a long time to live in the city of Tianjin, Beijing officials, ask about the situation, realize the secret, and then presented to stick paradox boil small fish, won the Dragon's face, and naturally, no matter what the official title. This is probably a joke, can be seen sticking paradox boiled small fish has long been famous, its flavor and mountain treasures comparable to the sea.
19: Baiji Dumplings
Baiji Dumplings have a long reputation as a traditional Tianjin specialty. Baiji dumplings are finely crafted, using the finest fresh mutton and chopping it into puree. It is then mixed with freshly chopped cabbage, special soy sauce, and small-ground sesame oil to form a filling, and the noodles are softened to make thin-skinned dumplings with small sides and a large filling, which is a favorite food of the masses.
20: big pear cake
Yellow and crunchy, slightly larger than a matchbox, perhaps the sugar boiled a little too much, eat in the mouth sweet with bitter, a paste the flavor. In the children's food at that time, the big pear cake is large and unique flavor, naive children think that this kind of candy is not only delicious, but also buy a good deal. As for the street circulating that "pear cake eat not fall cross" rhetoric, of course, is a kind of exaggerated advertising, do not walk properly, eat a pear cake will still fall cross, after all, it is a food not medicine.
21: Pancake 馃子
It is the most famous snack in Tianjin, and is an essential part of Tianjin people's breakfast. It consists of mung bean flour pancakes, eggs, and fried dough or thin crispy "fruit grate", with noodle sauce, chopped green onion, chili pepper (optional) as a condiment, salty and fragrant, as a breakfast not only to relieve the fullness, but also to provide sufficient nutrition. Nowadays, pancake 馃zi ingredients are not only limited to mung bean noodles spread into pancakes, there are also soybean noodles, black bean noodles and many other options.
Pancake 馃子 in restaurants is difficult to see, only in the morning breakfast stalls, roadside or in the community to see the production and sale of pancake 馃子 carts, the production of a set of pancake 馃子 only a few minutes of time, but in the morning you can often see people queuing up to buy the pancake 馃子 scene, can be seen that the pancake 馃子 in the people of tianjin's breakfast diet to do occupy an important position.
22: Tianjin Fried Noodles
Commonly, it is diced pork fried sauce. It is half fat lean pork diced with onion, ginger, garlic, etc. in the frying pan frying, add yellow thin sauce, cover the pot with a small fire cooing 10 minutes. When the diced pork is covered with the yellow sauce, the skin of the meat will be red and full of flavor. More sophisticated is the tenderloin fried sauce three fresh (shrimp, tenderloin, sliced yulan) fried sauce, etc., as well as muxi (egg) fried sauce, fried tofu ding sauce, roasted eggplant ding sauce and other vegetarian products, oil but not greasy. When Tianjin people eat noodles with fried sauce, they emphasize eating hot noodles in cold days, which is called "wan'er zhi" (not watered down at all), and in hot days, they eat noodles with watered down soup, but the soup should be grated out. The noodles are accompanied by a variety of seasonal vegetables according to the season, which is known as "all-yard-er". In early spring, bean sprouts with their heads and tails pinched off (called pinched vegetables) and small water radish tassels with only two leaves are used, and the leftover Laha vinegar is poured over them. In the late spring, the sauce is made with freshly cut peppercorns, called peppercorn sauce, and the noodles are green garlic, toon sprouts, pinched vegetables, green bean sprouts, small radish tassels, and juliennes (strips). In early summer, the new garlic, blanched fresh peas, cucumber, lentils, leeks, etc. for the noodles.
23: Fried Vegetarian Rolls
Fried vegetarian rolls are golden in color, crispy on the outside and tender on the inside, and light and tasty. Bean skin for the skin, with mung bean vegetables, dried spices, vermicelli, coriander with sesame paste, curd, sesame oil, ginger and other condiments mixed into the filling, and then put the filling on the skin rolled up and cut into segments, the ends of the sticky batter deep-fried in the frying pan and become. It is a special flavorful snack in Tianjin.
24: Deep Fried Grasshopper
Deep fried grasshopper is a flavorful snack unique to Tianjin. Fried grasshopper specific production methods: the live grasshopper (scientific name leech) wings pulled out, remove the thighs; oil pot to boiling when the grasshopper fried to the 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 you sell them, add a little more green onion and garlic on the surface. Fried grasshopper, fat but not greasy, crispy and fragrant and crisp, if sandwiched in the hot cake just cooked, it is really full of fragrance, taste great. The live grasshopper with boiling water, and then dry or dry, stored in the winter fried to eat, its flavor is also very fresh.
25: Shredded tofu in Wuqing
Shredded tofu in Wuqing is a local specialty of Wuqing District, Tianjin.
26: Shanggangzi Noodle Tea
Shanggangzi Noodle Tea is a specialty snack in Tianjin, which is made by stir-frying minced rice noodles, sesame seeds, sesame paste and sesame oil, adding sugar, and eating with boiling water. The color is correct and the flavor is fragrant, with a full range of small ingredients, without sticking to the bowl and without muddying the mouth.
27: Jixian sugar fried chestnuts
Chestnuts, also known as sweet chestnuts. Produced in Jixian County, it is famous at home and abroad. Chestnuts fried in sugar is a seasonal flavor food in autumn and winter. The production method is to select high-quality chestnuts, put into the pot containing coarse sand and sugar thinning stir-fried and become. Sugar fried chestnuts, dark brown, shiny, crispy skin easy to peel, sweet and delicious.
28: donkey roll
Donkey roll is an ancient Beijing-Tianjin snacks, the scientific name of the bean flour cake, because of its shape as a real donkey roll in the countryside, raising dust, so named. Its raw materials are steamed with yellow rice flour and water, and then soft, another soybean fried, rolled into powdered noodles. The production of steamed yellow rice flour outside dipped in soybean flour rolled into a sheet, and then smeared with red bean paste filling (also available in brown sugar, red fruit filling) rolled up, cut into small pieces, sprinkled with sugar on it. When making it, the filling is required to be rolled evenly, with distinct layers and a yellow appearance, characterized by fragrance, sweetness, stickiness, and a strong flavor of soybean flour.
The donkey rolls in the Jinjing Snack Bar at the back of the persuasive field are quite good. All at once with the breath of the whole mouth, rich soybean flavor of soybean flour noodles, delicate and glutinous popping teeth of the river rice rolls, and finally the sweet bean filling, is really irresistible food temptation.
29: Duliu Stewed Fish
The late Qing Dynasty Duliu chef Cao San will be the fish over oil, vinegar and micro-fire simmering until the thorns of the crispy, made "Duliu Stewed Fish". During the Republic of China period. President Cao Kun once in Duliu specially tasted, praised, and rewarded hundreds of silver rounds. After that, the Jinghai Chinatowns copied it, and the fish casserole skill was widely spread. "Duliu Stewed Fish" is a local traditional flavor dish, which is made of real estate crucian carp and cooked with seasonings such as "Duliu Old Vinegar" which is reddish in color, acidic and sweet, and aged for three years, and the time of stewing is up to 4 hours. Therefore, the finished product is not only fluffy fish meat, but also the bone spines are unusually soft, rich in essential amino acids and a variety of trace elements. Its color red sauce, taste sweet and sour slightly salty, long aftertaste, appetizing and greasy, suitable for young and old, to drink with the best.