Where is the good food in Tianjin?

18 Street Twist is fragrant, crisp, crisp and sweet. A layer of crisp stuffing containing sweet-scented osmanthus, ginger, peach kernel and melon strips is sandwiched between the white strips and hemp strips, so that the fried twist is soft and waxy and sweet, and a mixed stuffing big twist is created. It is characterized by no peculiar smell, softness and no deterioration when stored in a dry and ventilated place for several months. Domestic and foreign guests visiting Tianjin should bring a few boxes of fried dough sticks to their relatives and friends when they leave.

Ear hole fried cake

Ear-eye fried cakes are made of high-quality glutinous rice, and the batter used in water shops is Chixia. White sugar is brewed by traditional techniques and fried with specified oil. The finished product has golden skin, crisp but not bitter, fragrant stuffing, strong palatability and no additives, which can be described as green nutritious food. Erduoyan Fried Cake, Goubuli Steamed Bun and Shibajie Twist were named Tianjin Sanjue Food by the Municipal Commercial Committee and the Cuisine Association.

Go Believe

It is a pity that tourists don't eat Goubuli steamed buns in Tianjin. Just out of the drawer, the steaming steamed stuffed bun looks like a chrysanthemum in bud in the fog. Take another bite and it will be as oily as water, fragrant but not greasy. The key to the delicious Goubuli steamed stuffed bun lies in the selection of materials, ingredients, stirring, kneading and rolling, especially the pleats of steamed stuffed bun are symmetrical, and the pleats of each steamed stuffed bun are not less than 15.

Pancakes, fruits and crispy rice.

The main ingredients of pancakes are mung beans, millet, dried shrimps (preserved rice), spices and water, which are ground into slurry. Pancakes should be sold in a flat pan. Fry each piece (one egg can spread it), wrap it in fried dough sticks and roll it. Oil the wok, fry it for a while, slightly scorch it, pour in the sauce, sprinkle with chopped green onion and stack it into a set. Pot dishes are big pancakes spread out in advance, cut into wickers, put into a pot of halogen (which has been burning constantly) and stir a little, even the marinated dishes are put into a bowl. Add fermented milk, sesame sauce, coriander and Chili sauce, and all five flavors are available.

Pot dishes should be thinly spread pancakes, followed by pickling with gluten-washed pulp powder. Pancake fruit and crispy rice are eaten hot, even in summer. They are mainly mung beans, supplemented by millet, so they can detoxify and clear away heat, stimulate appetite and strengthen the spleen, remove blood stasis and dissipate stagnation, treat constipation, be healthy, never tire of eating, and can also relieve alcohol after drinking.

sugar stir-fried chestnut

Xiaowotou, a famous imitation meal in Beijing Beihai, is said to be made of chestnut powder. It was once used by the imperial palace for Empress Dowager Cixi. The most common way to eat now is to stir-fry chestnuts with sugar. Put the sand in an iron pan, add caramel and stir-fry on the fire, and throw it into chestnuts and stir-fry. Mature chestnut shell is reddish brown, and the fruit with shell is loose, soft and sweet, which is a snack treasure.

wonton

Tianjin's wonton is very distinctive, with a big stuffing and a thin skin. Most of them are mixed with fresh pork and onion and ginger seasoning, and chicken soup or sparerib soup with monosodium glutamate is extremely delicious. Love to eat sour, add some vinegar; If you like spicy food, add some pepper noodles to make it more appetizing and increase your appetite.

Many restaurants in Tianjin sell wonton, such as Zhimeizhai, Zhoujia Dining Hall, Jimeilin and Lamp Studio. Some are from the south and some are from the north, each with its own characteristics.

Millet, flour and sugar porridge

Tea soup is a sweet diet, similar to lotus root starch, and the raw material is millet flour. Wash food with boiling water. But it has a set of boxing skills, and you can't do it without familiarity. First, mix the raw materials of tea soup in a bowl, and add white sugar and osmanthus bittern; Then fill the tall and heavy copper pot with boiling water. The taste of tea soup is omitted, except for sweetness, there is also a simple atmosphere of whole grains, which gives people a sense of intimacy.

Starba

The four steaks are not dishes that can be seated alone, but side dishes that set off other main dishes of a banquet, so they are called the four steaks.

Bawan

Eight bowls of banquet have strong local characteristics. Each table has eight people and eight courses, all of which are the same sea bowl. The cold dishes, wine and vegetables before eight bowls are all six or twelve dried, fresh and chilled meat.

Eight bowls vary in size. Jingba Bowl refers to: fried fish slices, stewed shrimps, family photos, osmanthus fish bones, stewed smooth fish, gluten list, Sichuan shredded pork, Sichuan meatballs, roasted meat and loose meat. The eight bowls are: fried shrimp, shredded chicken, full stew, egg soup and crab roe, sea cucumber balls, silver ingot meat, clear soup chicken, braised chicken, home-cooked roasted carp and so on.

Four treasures of winter season

Winter four treasures refer to iron finches, whitebait, purple crabs and leeks. Iron sparrow is a kind of sparrow. It is delicious to drink when it is cooked in oil after preying in winter. Whitebait is a delicacy in the north. The most common way to eat whitebait is to dip in egg white and fry it in oil to make whitebait pieces, which have a particularly fragrant taste in your mouth. Purple crab is a kind of crab as small as copper coins. Although small, crab roe is full and plump. When eating hot pot, adding crab roe to the soup will increase the flavor and be worth ten times.

You can try anything.