What are the characteristics of Tianjin fishing noodles?

Tianjin people like to eat noodles, and they may see noodles on various occasions. Everyone in Tianjin knows that "Jiaozi is the first day, and the second day is the second day" and "Jiaozi who goes out is the first face". Every time I get married, have children, celebrate my birthday and move to a new home, I will eat noodles, but meeting is still very important in the hearts of Tianjin people.

Going back to your parents' home on the second day of the Lunar New Year has become a new custom in Tianjin. On this day, Tianjin's mother-in-law pays attention to making noodles for her daughter and son-in-law, mainly saying that the noodles are auspicious, and the family is busy and prosperous together.

But this bowl of noodles can be used as a seat, and there are still exquisite things in it. Otherwise, how can you serve the table on the second day of the first month? Tianjin's "four-dish noodle" has a long history, but now there are only four cold dishes and four stir-fried dishes, and two kinds of marinades are used in the collocation.

The four cold dishes are shredded cucumber, bean sprouts, spinach and soybeans. After the evolution, the lineup of dishes has also expanded, including carrots, spinach and celery, and red pink skins will be added to the wedding banquet.

Four-dish stir-fry refers to stir-fry (scrambled eggs), dried meat, cucumber shrimp or vinegar fish fillets, sweet and sour gluten. Eggs absorb the rich flavor of halogen, and shrimp skin is delicious after being made. Shrimp or fish fillets satisfy Tianjin people's appetite for seafood, and sweet and sour gluten is sweet and crisp, adding a crisp feeling to soft and waxy noodles.

Two kinds of gravy are "seafood gravy" and "vegetarian gravy". Because Tianjin people love seafood, seafood marinade mainly uses seafood such as sliced meat, eggs and shrimp. Together, these can be regarded as the faces of Tianjin people.

Therefore, Tianjin noodles also have the feelings of Tianjin people, and the New Year is coming soon. Why don't you start with noodles?

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What are the characteristics of Tianjin fishing noodles?

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Tianjin's "four-dish noodles" has a long history. According to the early saying, it should be four cold dishes, four fried dishes, four noodles, four noodles and two noodles.

Sidielao noodles

major constituent

Shrimp, sweet-scented osmanthus scallop, crab roe, diced fish.

form

Four cold dishes, four fried dishes, four noodles, four noodles and two noodles.

In many people's minds, eating noodles is a hassle. But it is not easy to eat four dishes of noodles in Tianjin. What is "four sets"? According to old Tianjin Wei's early stress, it should be four cold dishes, four fried dishes, four noodles, four noodles and two noodles. Just look at the appearance of these four dishes, it is enough for a table. At the end of the Qing Dynasty and the beginning of the Republic of China, the "first moon", which is known as the first of 80 restaurants, first introduced the authentic Tianjin-style "fishing noodles", which was different in spring, summer, autumn and winter, and became its own series. The ordinary rice "fishing noodles" of Jinmen people was moved to the elegant hall. People in Tianjin are delicious and pay attention to eating. Even eating noodles has a lot of knowledge. Of course, there are still many noodles, but the brine is varied and suitable for the occasion. In April and May, there is Pippi shrimp brine, which tastes delicious; In summer, there are sesame sauce marinade and pepper oil marinade (commonly known as fruit marinade), which are refreshing to eat; There is crab gravy in Mid-Autumn Festival. Have fun. But the most exquisite and famous is four dishes.

Four season Lao noodles Xi

Spring noodle fishing mat: four yards, one table of dried noodles, one bowl of three fresh brine and one original soup. Stir-fry: stir-fry dried scallops with sweet-scented osmanthus with shrimp, stir-fry diced fish with crab yellow garlic.

Summer noodle banquet: four yards, red and white marinade, less seafood sauce, milk stewed nails, fried Yves noodles, clear soup. Stir-fry: stir-fry shrimp with fresh peas, stir-fry shredded dragon and phoenix, braised scallops and diced pike.

Dried pork

Sweet and sour gluten silk

Shrimp with cucumber

Fried vegetables

Autumn noodle mat: four yards: one-lady noodle, three-fresh brine and three-fresh soup. Stir-fry: stir-fry prawns and cucumbers, stir-fry crab meat, soft fish rice, and shredded silver needle gluten.

Fishing noodles in winter: four yards, noodles, hot pot whitebait. Stir-fry: Fried shrimps with jade belt, shredded Chinese chive and silver needle gluten, purple crab, osmanthus fish bones.

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Tianjin people also need this meal in every solar term, holiday, wedding and funeral. Braised noodles are the soul of Tianjin noodles, and side dishes are also an essential element for Tianjin people to eat Zhajiang Noodles. Tianjin Wei pays attention to the complete menu code when eating noodles, including red powder skin, mung bean sprouts, shredded cucumber beans, scrambled eggs ... in short, various colors and menu codes. Eating noodles in Tianjin is the same. Whether it's dried noodles, noodle soup, cold noodles, mixed noodles, poured noodles, or pots and water, traces can be found in Tianjin from the past to the present. Several Tianjin diners also recommended the famous "noodle restaurant" in Tianjin, where the southeast and northwest converge and there is a "noodle restaurant conference" in Tianjin.

The biggest feature of Tianjin noodles is the addition of braised side dishes.

Tianjin people also need this meal in every solar term, holiday, wedding and funeral. Moreover, it has its own "fishing noodle mat", which brings together the strengths of hundreds of schools in the east, west, north and south, and makes its own characteristics according to local conditions. Braised noodles are the soul of Tianjin noodles, and side dishes are also an essential element for Tianjin people to eat Zhajiang Noodles. Tianjin Wei pays attention to the complete menu code when eating noodles, including red powder skin, mung bean sprouts, shredded cucumber beans, scrambled eggs ... in short, various colors and menu codes.

Eating noodles in Tianjin is the same. Whether it's dried noodles, noodle soup, cold noodles, mixed noodles, poured noodles, or pots and water, traces can be found in Tianjin from the past to the present. Several Tianjin diners also recommended the famous "noodle restaurant" in Tianjin, where the southeast and northwest converge and there is a "noodle restaurant conference" in Tianjin.

The characteristic of Tianjin noodles is that the marinade changes slightly with the seasons, such as three fresh marinades, Pipi shrimp marinades ... the menu code must be complete!

Tianjin's four-course noodles can be said to be very particular. In the final analysis, it seems to me that it is two words "face". This four-course building is divided into four seasons, with different side dishes in spring, summer, autumn and winter, but its marinade is all three fresh marinades. No matter which season you eat four dishes of noodles, you can always get the taste and noodles you want.

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