jinwei squid is made according to one of the “tianjin sanjue”, which is made from guifaxiang twist. it takes the live fish as raw material and kills it. the fish is sandwiched between the tenderloin and the fat, and the shape is turned into a twist. hang the egg white paste, solidify and fish out after the oil pan is fried, topped with sauce, sweet and sour taste, novel style, it seems that twist is fishy, it will definitely lift your appetite.
the officially burned fish is the original name of the fish, and the color of the dish is yellow, white, black and green. it is cute, the fish is crispy inside, the texture is extraordinarily tender, the acid is sweet, and the appetite is opened. the title "官官" is because the emperor qianlong tasted this dish during the qing dynasty. the flounder has only one big thorn in its body, the scales are small, and the meat is very tender and fresh. the main ingredient of “guanzhuanmu” is golden yellow, with white, green and dark brown ingredients interspersed among them. the color is harmonious and bright, the fish sticks are crispy, the meat is tender, the juice is the main ingredient, the sweet and sour is slightly salty, and it is unique. drink the product.
扒 vegan is a dish, the ingredients are magnolia, mushrooms (fresh), cucumber, melon, carrot, cabbage. the color is bright, neat and beautiful, tastes savory.
tianjin pork is one of the eight bowls in tianjin. the main dishes of the eight bowls are: fish fillets (taken from herring or black fish), shrimp, whole family (made with sea cucumbers, fish lips and other aquatic products), sweet-scented osmanthus fish, squid, single gluten, glutinous rice shredded pork, smashed meatballs, roast meat, loose meat, etc. the main dishes of the eight bowls are: fried green shrimp, ingot meat (steamed meat), simmered chicken, burned three silk, burned north and south (winter bamboo shoots, mushroom), green steamed mutton strips, egg yolk crab yellow, whole stew (water sea products), sea cucumber meatballs, broth chicken, chicken smashed, squid, agate wild duck and so on.
using the "fried cooking" technique, the main ingredient can be directly heated in contact with the wok. keep the original color of the prawns, so that the color is more red and the taste is more fresh. in particular, the use of onions, ginger, and garlic pots to scent, highlights the characteristics of the dishes that are good for cooking. its finished shape, beautiful color, bright oil, savory and sweet, very beautiful.
罾[zēng] squid is a representative dish in jin cuisine. the whole squid is wrapped in sauce and lying on the plate, and the squid with scales is fried. because of its fish shape, it is like struggling in the net, so the name. it is characterized by crispy scales, tender meat, and great acidity. especially after the hot drink is poured into the hot marinade, the steam is transpiration, the fragrance is overflowing, the hot fish absorbs the hot juice, and the sound is heard, the visual, the auditory, the sense of smell and the taste are excellent, which adds extra interest.
silverfish purple crab hot pot is one of tianjin's traditional dishes. the main ingredient of this dish is the silver fish and purple crab, which are called "winter", and they are fried and made into a delicious soup. silverfish is selected from the sancha river mouth, fresh and tasteless, and cooked food has the clear smell of autumn cucumber. purple crab is selected from beitang, deep purple, thin skin, double-layer crab cover. the taste of this soup highlights the freshness of silver and purple crabs.
stir-fried shrimps are the "fine eight bowls" dishes, the main ingredients are tianjin river-made green shrimps, the color is green and white, the meat is tight and tender, the best season to eat in the early autumn and winter season, the shrimp at this moment is the most plump and tender. the characteristic of fried green shrimp is that the shrimp is peeled out from the live shrimp. the meat is sweet and full. generally, the bean sprouts will be put on. when the bean sprouts are fried, the wine can be removed, and the flavor can be removed and the flavor is enhanced. good bean sprouts are more green. although the shrimps are small, they are sweet and crisp, refreshing and refreshing, and have a lustrous color.
the gluten is also called a one-sided gluten. it is a halal special dish with authentic tianjin flavor. it is almost indispensable for every table. the so-called "independence" is actually the meaning of "small fire stew", a bit similar to braised. the single gluten is shaped by a small fire, soft and not rotten, very chewy. if it is served with some river shrimp, it tastes salty, sweet and delicious. the unforgettable rich taste is very popular among people.
braised oxtail is actually a traditional dish in shaanxi, but tianjin has made this dish a classic dish. the table must be a dish. the color is oily, the meat is thick, and the flavor is mellow.
gui faxiang originated in 1927, when he was near the beginning of the last century, he was born in an alley named 18th street in weihaihe, tianjin. at first, there was only a small twist shop, which was already known at the beginning. tianjin city people frequented it and loved it. the small shop number was called "gui faxiang". because the local people especially liked to name the street by the name of the street, the horn of the 18th street twist was also named.
speaking of fruit, some people say that the word should be "馃", but everyone is accustomed to using the word fruit. it seems that only tianjin is so pure, many of the foreigners are mixed with fruit fritters. moreover, the size of the fritters in the field, the size of the oil, the fire is also tender, fried white and yellow, soft and exhausted. the most hateful is still to praise the weight. tianjin fruit is rooted, one foot long, and the fried crispy red roots are rooted, so it is also called a fruit. the new fruit entrance, that is called a fragrance!
founded in the late qing dynasty, stone gate subao is a famous snack in tianjin, china. it is a century-old store with a long history.nat the end of the qing emperor qianlong, the jinsuyuan restaurant in tianjin gongnan street was close to the tianhou temple and other religious sites. therefore, the food it manages is mainly vegetarian buns. because its shop is close to the haihe river and the terrain is low, it is often accumulated in rainy days. invasion, in order to maintain business, the owner of the real vegetarian garden at the time built a stone threshold at the door, which is the origin of the stone threshold. later, when cixi tai was later in tianjin tianhou palace, he once tasted the plain package at the zhensuyuan restaurant and gave it the name “stone gate subao”.
tianjin wei's cockroach, stuffed with minced pork, wrapped in thin noodles, cooked, put shrimp in the bowl, winter vegetables or shrimp skin, seaweed, topped with hot bone soup. put some coriander, the taste is exceptionally fragrant. tianjin is divided into hanmin and halal. the han people operate the common glutinous rice and the large stuffing glutinous rice, as well as the introduction of guangzhou's "wonton". the hui people don't call it 馄饨, but the "lingjiao soup" is filled with beef and lamb.
the halal restaurant is dominated by beef and mutton, and fuxing road is the most famous.
casserole, tianjin people generally call it 嘎巴菜, is a unique roadside snack. but unlike other snacks, the casserole is only served as a breakfast in tianjin. in tianjin, all over the streets, the early mornings of buying pots and dishes are everywhere. use mung bean noodles like pancakes to spread into pancakes on a cake, then cut into strips of one finger width, and pour the marinade prepared in advance. the marinade is similar to the bean curd in beijing, and then added to the rot according to personal taste. milk, leeks, garlic and sesame sauce, and sesame seeds and fruit.
as the earliest fried rice cake of china's old name, it is one of the three "three musts" in tianjin, which began in the qing dynasty. in 1892, liu wanchun (hui), the founder of the ear-eye fried cake, and his nephew zhang kuiyuan partnered to rent a door of the eight-foot square in beimenwai street, hongqiao district, tianjin, and set up a fried cake shop. at first, it was only sold for twenty or thirty pounds a day. because liu wanchun's fried cakes are fine, well-made, delicious, tasteful, and inexpensive, they are unique in the north gate street, and the sale is booming. on the holidays, people borrow the homonym of "cake" - "high", taking the step of stepping up and rushing to buy. because the fried cake shop is close to the narrow-eyed eye alley that is only one meter wide. later, the people joked: "where to buy fried cakes?" "eye-eye fried cakes go!" slowly, people are funnyly called ear-eye fried cakes. .
tianjin laosheng xiangbaozi shop---started in 1928, it mainly deals with tianjin traditional old-fashioned water-filled meat package. the raw materials are made from selected pigs. pure sesame small sesame oil tastes delicious and delicious. loved by the majority of customers, the so-called "old shengxiang century-old industry inheritance of the artistic conception of the three days of the end of the thick, so that the teeth of the cheeks stay away from the fragrance of the long-term long-term long-term taste of the united states can make friends with the four parties memories are unforgettable."
baodi’s “stuffed meat patties” is also the traditional name of tianjin. it is rumored that this famous name was already popular during the qianlong period of the qing dynasty. in the 1920s and 1930s, li quande and zhao balzi, respectively, in baodi city, sold the best stuffed meat, the best taste and the most famous, and they were called “jingdong cuisine”. they are very particular about the ingredients and ingredients. pork only uses the "front groove" part. each kilogram of "pre-slot meat" should be matched with a small fragrant oil for one and a half (the old scale system is 16 for 1 jin), onion, ginger, pepper water, spiced noodles and other condiments are available. the processing is more delicate and exquisite. each jin flour and pork per market are only made into four meat patties. each patties is divided into eight layers. the level is clear, the outer focus is tender, the fragrance is tangy, and if you eat it, you can also call it baoji garlic and old vinegar. it is really "human food". this kind of famous food has been handed down all the time, and its flavor and fame are comparable to those of the famous flavored “xianghe meat pie” in xianghe county, hebei province.
popular in baodi's "roll stuffing patties" is an authentic traditional taste. it is rumored that this famous food was already popular during the qianlong period of the qing dynasty. in the 1920s and 1930s, li quande and zhao balzi, respectively, were sold in baodi city, and the best-selling, best-tasting and most famous meats were called “jingdong cuisine”. they are very particular about the ingredients and ingredients. pork only uses the "front groove" part. each kilogram of "pre-slot meat" should be matched with a small fragrant oil for one and a half (the old scale system is 16 for 1 kilogram), onion, ginger, pepper water, spiced noodles and other condiments are all available. the processing is more delicate and exquisite. each jin flour and pork per market are only made into four meat patties. each patties are divided into eight layers. the level is clear, the outer focus is tender, the fragrance is tangy, and if you eat it, you can also call it baoji garlic and old vinegar. it is really "human food". this kind of famous food has been handed down all the time, and its flavor and fame are comparable to those of the famous flavored “xianghe meat pie” in xianghe county, hebei province.
huanghua pecan is produced in jixian county, tianjin. it was called "yuyang" in ancient times. it was renamed as jixian in the second year of the republic of china. now it is under the jurisdiction of tianjin city. it is located in the heart of beijing, tianjin, tang and chengcheng. although the area is small, however, the agricultural and sideline products are abundant, and the natural environment is beautiful, which is rich in high-quality agricultural products. huanghua pecan is the most representative specialty of jixian.
the safflower mulberry is one of the characteristic products in the mountainous area of jixian county, tianjin. the protected area of this product is located in the east and west shizhuang boundary of the beshan town on the south bank of the yuqiao reservoir in jixian county. it is named after the red flower buds growing in the town of bishan. the groundwater resources are abundant and the water quality is good, and the soil nutrient content is high. the safflower mulberry is divided into black purple and yellow and white. the fruit is plump, the fruit handle is short, the fruit is fragrant, the color is bright, the sweetness is sour, and it has been planted for more than 500 years. it is one of the well-known forest fruit products. it is deeply loved by the people.