Tianjin 18 Street is famous for its Twist Workshop. Any allusions?

Saying that Tianjin 18th Street Twist [Reprinted]

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Tianjin 18th Street Twist is one of the three special cuisines in Jinmen. Exquisite production and fine materials.

There are two opinions about the historical evolution of the 18th Street Twist.

Statement 1: The founders of 18th Street Twist are two brothers, Fan Guicai and Fan Guilin. Today, two brothers opened a dough twist shop in 18th Street, Dagu South Road, one for Gui Faxiang and the other for Gui Facheng. Due to proper management, the produced twist is very distinctive and has been welcomed by people. Asked "where did you buy the twist", he replied "18 Street". After a long time, "Eighteen Streets Twist" has become a customary name for people. 1937, Fan Guilin and Fan Guicai opened their own twist shop. Fan Guilin started a company called Guifaxiang. Fan Guicai started a company called "Guifa City". Because of the competition between them, the twist quality is improved. Fan Guilin was brave in innovation, and after repeated exploration, he finally developed a new variety of semi-cooked flour with stuffing. The method of increasing or decreasing the proportion of alkali with the change of season and climate keeps the quality of fried dough twists stable all the year round.

Statement 2: At the end of the Qing Dynasty, a man named Liu Laoba opened a dough twist shop in the 18th Street of Dagu South Road today, with the name "Gui Faxiang". This Mr eight people are very clever. They have developed many kinds of twisting methods, especially in mastering rootless brittle twisting, which can be said to be unique. As for the name of the twist, as above, I don't need to say it here.

There is also a legend that explains how the 18th Street Twist created its own characteristics. It is said that there is a shopkeeper in the 18th Street Twist. Once he went out to play and came home tired and hungry, wanting to eat snacks. Coincidentally, there are no snacks, only some snacks are left. There was nothing else to eat, so the little shopkeeper had a brainwave and asked someone to mix the dim sum residue with the twist and fry it in a pot. In this way, the fried dough twists are different from before, crisp but not greasy, fragrant and delicious. Later, I explored a set of unique skills according to this method. Since then, the reputation of the 18th Street Twist has become louder and louder. Personally, I don't doubt this statement and think it is highly credible.