What do you think of Tianjin's hard food?

It is said that the local media in Tianjin has interviewed the public on Tianjin cuisine, and got the conclusion that "the host is not high, outsiders don't know much about it", which seems to be rather embarrassing. The interviewee said: "I often have to help foreign friends, especially Beijing friends to answer where to eat Tianjin specialties, I feel that foreigners have a lot of expectations of Tianjin food, but most do not know what is Tianjin food, where to eat authentic Tianjin food. Many of them will check the public review, but the writing is not clear. Some people even talk about the taste of Tianjin food is too strong and heavy, and the color is dark and deep.

Most outsiders on the understanding of Tianjin cuisine may be similar to me, only know the eighteen street twists, ear-eye fried cake, do not care about the buns and pancake fruit, I purposely look up the encyclopedic knowledge of Tianjin cuisine on the Internet, looked confused, online wrote: Tianjin cuisine originated in the folk, get the advantage of the location, the advantages of a wide range of unique features. Tianjin is the retreat of the sea, the ancient nine rivers under the tip of the said, abundant production of fish, shrimp, crabs, folk have "eat fish eat scared, Tianjin for the home," the saying. Representative of Tianjin flavor dishes eight bowls, four steaks, winter four treasures most representative. I read the introduction, give me a full banquet of magnificent, completely high.

We are not scholars, do not study, let's say that I'm an ordinary tourists in Tianjin in just a few days, the personal feelings of Tianjin home cooking it. The first day to live in the train station opposite the hotel on the Haihe River, in the morning to turn over the phone to find the neighborhood is located in Harbin Road, a small pancake store. Harbin Road, although close to the busy area of the Haihe River, but quiet, here are nearly 10 large and small breakfast store, the street are set up with small tables, breakfast is the authentic flavor of Tianjin, cheap and delicious, tofu brain, pancakes, pancakes, bread, buns, fritters, gabbage, wontons, etc., everything, even my companion has always been a picky eater said that this is eaten the most flavorful tofu brain. Originally, Tianjin people so good at eating ah, table a breakfast old man said with a smile, an old saying in Tianjin, borrow money to eat sea food, not counting will not pass. The company's website is a great source of information about the company's products and services, and the company's website.

This is the northwest corner of the Hong up restaurant, surrounded by Muslim areas, it should be a halal restaurant. The unobtrusive environment, outside the street is simple small tables and chairs, but the food is really good.

By the way, Tianjin's home cooking hall is generally more simple, but the dishes are invariably great!

The pot collapsed two kinds of eggs below the shrimp and beef; cheese beef, inside the thick cream flavor, garlic especially flavor; sauce popping eggplant is very tasty and tender. All of them are the first time to eat.

There is a string of restaurants in the northwest corner, look at the reviews are good. Xima Road has a lot of netizens recommended delicious restaurants, both big and small, there is a small dumpling restaurant, there is a small sheep soup siu mai restaurant, said to be good.

Tell you a secret, locals joke that the taste of Tianjin's home cooking is inversely proportional to the restaurant's décor, haha.

Roasted three silk, shredded sea cucumber, bamboo shoots, shredded meat, back to civilian shredded beef. Smooth and light, delicious ah! The other one is popping two kinds.

Pimple soup and scallion pancakes, memories are delicious ah, may be hungry to eat anything fragrant it.

From the intersection of Binjiang Road Pedestrian Street and Liaoning Road, go all the way inside along Liaoning Road. This is the highly rated Sanheyi restaurant at the end of Liaoning Road, an old favorite. The line in front of the door is to buy his cold skin.

At Sanheyi Restaurant, I ordered the soy sauce popping cabbage again, which is still delicious, and I've tasted it again and again in Tianjin, and I can't get enough of it.

A small bowl of triple-fresh soup, real ingredients, with shrimp, squid and sea cucumber.

The best is the "old stew three", which is one of the masterpieces of Tianjin cuisine, with sea cucumbers, chicken and beef brisket, which is genuine and very delicious. The restaurant's siu mai is also a signature, and a must-order for all tables.

The Banquet House, opposite Sanheyi Restaurant, also has good reviews.

This is a youth restaurant in Jinwan Plaza, the decoration is very high-grade, meal time crowded, at least to line up more than half an hour. Upstairs windows can also see the night view of the Haihe River, rich dishes, first-class taste, group purchase is too affordable, surprisingly.

Half a roast duck, Kung Pao chicken, youth mixed vegetables, etc., in short, all delicious and inexpensive, came twice, praise one.

Wu Da Dao Guilin Road Xiangjiang small kitchen's eight treasures tofu, is also a representative of Tianjin home cooking. It's filled with squid, scallops, shrimp, sea cucumber and four kinds of mushrooms, and underneath is tender tofu that's been oiled.

The diced beef with black garlic seeds in the Fragrant River Kitchen is tender and flavorful with peppercorns inside.

The Sautéed Chinese Cabbage and Old Bak Kut San from Aroma River Kitchen are richly flavored and a great accompaniment to a meal.

Authentic Lao Bao San is made without side dishes, and the main ingredients include liver, sliced meat and cashews. In the Tianjin area, Lao Bao San is known as one of the four favorite dishes along with Shredded Pork with Fish Flavor, Kung Pao Chicken, and Mushu Pork.

Harbin Road breakfast restaurant gabi, eat not too accustomed to, the flavor is unique.

Eat the most delicious tofu brain, soy sauce flavor strong.

Top good pancake store, his family also has fritters, wontons, wontons can be added to the egg inside, are cooked in a small pot. They are all cooked in a small pot.

The mirror cake in the Gulou commercial district is very eye-catching.

Pancake fruit in the Gulou commercial district

Nanshi Food Street

Stone gateway in Nanshi Food Street. Tianjin's vegetarian snacks, popular among people when push the stone Menkan vegetarian buns, known as the country's earliest vegetarian buns old, so far has more than 100 years of history. Shi Menkan Vegetarian Bun Shop was originally opened in the late Qianlong Qing Dynasty in the Palace of the South Street of the True Vegetarian Garden. Stone Menkan vegetarian package filling **** put 19 kinds of by-products, are famous for all over the world, made of buns thin skin, large filling, bite, its rich and unique vegetal flavor, food aftertaste, especially for the elderly like to eat, is indeed a unique traditional flavor snacks in Tianjin.

This is the southwest door of Nankai University, a small store with their own windows to the outside, the owner proudly recommended their own pancakes, instructed us to savor the mellow aroma of small bean noodles pancakes.

Breakfast carts in Xiaobailou Hutong, the most popular or pancake fruit

Tianjin cuisine has palace characteristics, East meets West, ancient and modern compatibility, 'good at the river and the sea and two fresh, taste to the fresh as the main, the color to match the long, the technology to steak as the best', the achievement of a unique Jinmen cuisine. Tianjin's home cooking is mostly rich in sauce, is more salty some, very much in line with the taste of our northern people, the South may not be too adaptable. With the good mood of traveling, you will be y in love with Tianjin cuisine, I hope the next time to come back to Tianjin, try the famous rubbing jumped carp, grilled whole vegetables and other famous dishes.

No more, can't wait, craving.

Can you tell us your impression of Tianjin cuisine?

Breakfast: fruit grate, fruit seeds, fruit head, candy seeds, lotus fruit seeds. Potted vegetables, old tofu, paddles, noodle tea, tea soup, paddles with eggs, wontons, wontons, lingzhi soup, vegetarian meatball soup, egg soup, instant noodles, fruit soup, millet thin rice. Big cake, baked cake, dead noodle rolls. Rolled circles, eggplant folder, lotus root folder, tea eggs. Explosive drowning of all kinds of vegetables. X's Tianjin Local Pancake Fruit. （Lunch: Baozi, dumplings, noodles, beef ramen, plate noodles. Dinner: fried nuts, boiled nuts, sandy soil fried big nuts, boiled peanuts, boiled hairy beans, sour and vinegar patted cucumber, mahjong cucumber, tomatoes mixed with sugar, mustard mixed with shredded mustard, sweet and sour shredded green radish, mixed with Chinese cabbage, mahjong spinach and hemp clams, stinging skin (stinging head) mixed with Chinese cabbage + shredded cucumber + shredded green radish, white burnt hemp clams, pippy shrimp, sea crabs, river crabs, deep-fried river shrimp, stewed spare ribs, stewed beef, one-legged gluten, shrimp gluten, Stir-fried shrimp, vinegared shredded potatoes, sliced potatoes with peppers, vinegared cabbage, fried eggs with tomatoes, spicy beans, pimple soup (shrimp + cabbage kind) (tomato pimple soup belongs to the Beijing exotic does not count), and so on and so forth too much. As long as the Tianjin locals go to a variety of Tianjin locals run small restaurants (authentic points such as Hui Min Hall) can eat Tianjin local flavor of delicious food!

When it comes to hard food, it should be more appetizing and affordable for us to eat, and it's no problem to have a bowl of rice with this one, so it's absolutely delicious. So when it comes to Tianjin's hard dishes, I think there are still a lot of them, and the main ones that come to mind are these.

Fishnet popping carp

This should be the representative dish of Tianjin cuisine, this is a very powerful way to do fish, we see the whole carp wrapped in sauce from afar, take a closer look at the top with fish scales to eat together, put in the mouth is very crunchy, even with scales and fish skin and fish together in the mouth, bone caramelized meat tender, sweet and sour taste makes a person's appetite open up.

Only gluten

Only gluten I think is a colorful and fragrant Tianjin dishes, but also Tianjin's specialties. Don't look at his appearance is not as good as a lot of big dishes, but the flavor is absolutely first-class, and absolutely down to the meal, but also Tianjin's hard dishes. The flavor is slightly sweet. In the making of, pay attention to the first will be the oil gluten cut a small mouth, soaked in warm water for 20 minutes, so that the flavor is better taste delicious.

The eight-century-old tofu

It is said that every Tianjin resident has his own plate of eight-century-old tofu. The tofu is stir-fried with eight kinds of vegetables and tofu, the tofu melts in the mouth, and the eight treasures are very delicious, I as a foreigner, really like this dish, a lot of friends come to Tianjin also want to order a eight treasures tofu to taste.

Of course, there are many other hard dishes in Tianjin, such as the old pop three, black pepper beef, Tianjin's eight bowls and so on, many of which are the favorite of Tianjin people, think of it all want to drool. I don't know what you think of Tianjin's hard dishes, welcome to share and discuss Oh~

Before answering the question, we must first talk about the word hard dishes. If the people of Tianjin say, it's called "hard to get" dishes. "Hard can" here is the flavor is good, real, special meal, can carry the time and so on the general term. The implication is that the ingredients are big and meaty, but the dish is also flavorful. Eat this one dish, with a bowl of rice to eat are no problem. Tianjin three hundred years of Jin cuisine is not cover, color and flavor, no less than a thousand kinds of dishes. The "hard to get" dish is a big one!

Tianjin hard dishes in the most classic is the old explosion three, absolute meat dishes, rice good. Out of the pot on the plate with a piece of paper to absorb the oil, meat tender, waist flower more tender, eat in the mouth smooth Q elastic, salty and flavorful. Eight treasures tofu, although the focus in the tofu, but eight treasures ingredients can not be underestimated, there are shrimp, there are mushrooms, and squid, the light ingredients ingredients will be enough to hard can. The path of gluten and eight precious tofu is somewhat similar, gluten with a very large number of ingredients, shrimp, dried shrimp, dried scallops, and so on, to name a few. It's not much to look at, but it's definitely a great meal, and it has to be one of Tianjin's toughest dishes.

Boiling a pot of fresh fish and sticking tortillas on the side of the pot is what the old women of Tianjin used to do best. The fish is also one of Tianjin's hard

cookies! When the cakes and fish are served together, the cakes absorb the flavor of the fish broth, making them even more delicious, as anyone who has ever eaten them can appreciate. Another fish-related dish that's not as popular as the fish with pancakes is the fishnet, which is more of a high profile dish. The fishnet is made by deep-frying live carp with scales. With fish scales together in the mouth is very crispy, sour and sweet flavor makes people appetite.

Tianjin people also love to eat big elbow, you look at those who operate elbow dishes mainly in the hot restaurant know. Alley deep signature elbow skin fragrant meat rotten, to a bowl of rice, eat must be particularly strong! Every day, there is a line of people waiting to eat at the entrance of Lane Deep. Lilong's Elbow House has four flavors of elbows, the icing sugar flavor is the best, definitely suitable for carnivores. The elbow crispy elbow, which is broken up when served, is also an excellent experience as it is crispy on the outside and tender on the inside and melts in your mouth.

Black pepper beef, longan buckle meat, abalone and chestnut chicken, sweet and sour yellowtail, Tianjin's eight bowls and so on are also Tianjin people's favorite hard dishes,

If one by one, I'm afraid to say that tomorrow!

Two of his father to answer!

There are a lot of hard dishes in Tianjin.

But the specialty is the unique "fishnet popping carp" in Tianjin!

Frying with scales, big sweet and sour mouth, fragrant, crispy, crunchy!

The best in Tianjin!

O K!

Tianjin is located in North China, located at the mouth of the Three Forks of the river and the sea, the old name of the nine rivers under the tip of Tianjin Wei. The first major cuisine in the north is Lu Cuisine, and whether you recognize it or not, there is Lu Cuisine in both Beijing and Tianjin and even in the northeast provinces. Tianjin traditional dishes are created by Tianjin's halal chefs based on Lu Cuisine, and most of the representative dishes are mainly halal dishes. For example, there are three kinds of dishes, yellow stewed beef, braised beef tongue, eight treasures of tofu, and two kinds of milk explosion. Halal on behalf of the old should be the first Banquet House.

With the formation of Tianjin cuisine, Tianjin's Han Chinese chefs have increased and modified some of the representative dishes, such as the Hui people's popping three samples (lamb liver, lamb waist, mutton) replaced by Han people's popping three samples (pork liver, pork waist, pork tenderloin). Pot collapsed pork loin, duk noodle gluten, luohan belly, four happy balls, etc.. Hanmin old-fashioned estimates should be led by the Red Flag Restaurant. The dog is indifferent to the hotel, Zheng Yangchun roast duck store personal feeling that the descendants of the mind is not whole, has lost the hearts of the people, do not mention it.

In addition, Tianjin is near the sea, folk has long been rumored proverb: borrow money to eat sea food, not counting will not pass. Visible Tianjin people's love of seafood, but most of the seafood cooking method to steam the original flavor, the same across the country, so there is no unique representative of Tianjin dishes appear. But is located in nine rivers under the tip of the river since also want to show off. Due to the Tianjin although the river, but most of the water quality is not good, so the output of the fish earthy flavor is slightly heavy, so it is the birth of the fishnet popping carp and other dishes. The carp is not scaled, but only removed from the gills and cleaned of internal organs, then fried in a frying pan and poured with a large sweet and sour sauce. Do not need to spit out the thorns, sweet and sour in the mouth, the external shape of the carp jumped the Dragon Gate is alive and well, is not a good dish.

There are also some improved dishes, such as Kung Pao Chicken, stewed shrimp, roasted chicken, etc. have their own unique approach in Tianjin.

Overall, Tianjin cuisine can only be considered a branch of Lu cuisine. Since Tianjin has been categorized as a municipality directly under the central government, its economy has developed rapidly, so Tianjin cuisine has become more and more refined, and it may have outperformed some cities in Shandong in terms of average level.

I'm not invited, because I'm from Tianjin.

Tianjin is a wharf city, since ancient times, people come from the south to do business and go to the north to study a lot of people, so the real flavor of Tianjin won't be so characteristic of the stimulation of the taste of Sichuan hemp Hunan spice, most of them prefer some fresh and salty taste.

People who don't know the flavors of Tianjin tend to think that the Tianjin cuisine is represented by the dog meat buns, the 18th street twist, the ear-eye fried cake, and even the pancake fruit, which is wrong!

But, regrettably - authentic Tianjin cuisine has been absolutely lost due to environmental damage.

Let's start with one, the Seven Star Purple Crab:

The Seven Star Purple Crab is a dish that is particularly representative of Tianjin's specialties - the big dishes!

The seven purple crabs are steamed in egg white and do not eat the crab only the egg white. The sweetness of the purple crab can be completely absorbed by the egg white during the steaming process.

The photo above is called "Seven Crabs Steamed Egg Soup" not "Seven Star Purple Crab" for the simple reason that the purple crabs in Tianjin are completely extinct!

This only one dollar coin size purple crab is Tianjin's seafood treasures, if you can find is also the price of shad purple crab priceless.

Another Tianjin hard dish is called: silverfish cucumber soup.

Also a specialty of the Haihe River, a silverfish is about 15 centimeters long and translucent. Take three to five silverfish with a cucumber fly on the egg to make an egg soup. No need to put any other seasoning, just put half a pot of water.

Taste you will think a lot more MSG ......

But the Haihe silverfish has also become extinct. Nowadays, the silverfish in Tianjin are basically from Taihu Lake, which is a different species and far less flavorful than the local Tianjin ones.

There is a third one, but it really can't be eaten in outside restaurants - the traditional Tianjin big oil cake.

Lard and flour with a little chopped green onion, half of the oil inside the cake pan is more like a deep fry than a branding. I also talked to a coworker on Friday about the large oil pancakes.

These are also fake pictures, in a variety of takeaway platforms to find a round of outsiders to do the "big oil cake", editorial comment is - this is a naked insult to Tianjin!

Tianjin's traditional big oil cake, cake heart is translucent, eat alone is very greasy, need to be dipped in Tianjin's unique flow of old vinegar to relieve greasiness!

The so-called local hard food is out of a boundary on the flavor of things.

The so-called local hard food is something that becomes tasteless when it is out of a place. When you eat pancake fruit in Tianjin, not to mention putting the root of the intestines, it is a hooligan to sprinkle sesame seeds:)

Tianjin is a place of retreating from the sea, and there is a saying that the nine rivers are under the tip of the river in the ancient times, which is full of fish, shrimps and crabs, and the folk has always had a saying that "if you want to eat fish and shrimps, Tianjin is your home. The representative Tianjin flavor dishes eight bowls, four steaks, winter four treasures most representative.

Tianjin cuisine originated in the folk, gained power in the geographical location, the development of both, by virtue of the rich produce in the Tianjin area, especially the quality and quantity of the two rivers and seas, birds and wild game and "like to taste fresh, good food," "popular luxury" of the people's food habits, in the late Ming and early Qing dynasties gradually formed. The late Ming and early Qing dynasty gradually formed.

The Tianjin cuisine masters continue to improve and refine, the current Tianjin cuisine signature dishes are "braised north and south", "grilled shark's fins", "chicken velvet bird's nest", "Pan-fried Prawns", "Fried Green Shrimp", "Sour Sand Purple Crab", "Goryeo Silver Fish" and many other dishes.

Braised North and South, the so-called burned North and South, is to the north of the Sebei mushrooms and bamboo shoots as the main material, they are cut into thin slices, into the high-fire frying pan stir-frying, plus some seasonings and fresh soup, boiling thickening, dripping with chicken oil that is completed. This dish color silver red, fresh and crisp, strong flavor.

Grab the shark's fin, Tianjin's traditional dishes. It belongs to the traditional flavor of Tianjin high-grade feast dishes, head dishes. Because of the use of a top to bottom of the whole of the fin (rather than from the loose fins put together), so the name "Tongtian". This dish is the masterpiece of Wang Enrong, who was recognized as the "King of Shark's Fin" in the early years of Tianjin's catering industry.

Bird's Nest with Chicken Mushroom, chicken breast meat, fat meat and chopped mushrooms, put salt, monosodium glutamate, cooking wine, water to taste, add egg white, lard, bird's nest stirred well. Ladle the soup into the frying pan, use a spoon to drop in the simmered chicken velvet bird's nest, into an oval slice. When the slices float, skim off the floating foam and season with salt, monosodium glutamate (MSG) and thick ginger water. The soup will be strong and flavorful when the bird's nest rises to the surface.

Pan-fried prawns is a famous local dish with color and flavor, belonging to Tianjin cuisine. The technique of "pan-frying" allows the main ingredients to come into direct contact with the frying pan. Maintain the original color and flavor of the original juice of the prawns, so that its color is more bright red, taste more fresh and mellow. Especially with onions, ginger, garlic stir frying pan burst of incense, more prominently reflecting the Jin cuisine specializing in cooking the two fresh river and sea features. The finished product is beautiful in shape and color, the oil is bright, salty and sweet, and the aroma is incomparable.

Steamed green shrimp, belonging to the "fine eight bowls" dishes, is also the Red Flag Restaurant won the gold medal varieties of Tianjin cuisine competition. Its main material Tianjin River green shrimp, color is green and white, the meat is tight and tender, to the late autumn and early winter online the most plump. After the dish, green shrimp was natural apricot yellow, slightly crispy outside and tender inside, after tasting the sweet taste of shrimp. Dish color shape, metaphorical, clear juice without gravy, fresh and salty, operation, taste are different from other flavors of fried shrimp, is a local traditional characteristics of the seasonal dishes.

Sour sand purple crab is a traditional dish in Tianjin, belonging to the Jin cuisine. This dish has a golden color, bright gravy, neat and beautiful shape, and is a famous seasonal dish in the late autumn and early winter of Tianjin. The marinade is sweet and sour, slightly salty and spicy, and the crab meat is tender and fragrant, with a mellow and special flavor.

Kauri silverfish, also known as fried silverfish, is a local traditional dish in Tianjin. Koryo paste (also known as egg paste, is processed from egg white, not related to Korea) will be wrapped in silverfish and warm frying, and then dipped in pepper salt, spicy soy sauce, salty mouth white sauce to eat. Its color is light yellow, outside the fluffy inside tender, fish meat white. After serving, the hall is filled with the fragrance of autumn cucumber.

Overall, Tianjin cuisine can be summarized as five characteristics: good cooking two fresh, pay attention to seasonal, good at seasoning, unique techniques, adapt to a wide range.

Tianjin's hard food for me the most classic is the old explosion of three, Wei mouth, Tianjin people are still very picky about eating, breakfast is a variety of patterns, pancake fruit, Gaba vegetable, tofu brain, fried cake, noodle tea, which when other regions can be a noon meal, casually mentioned, may be Tianjin people early table dinner

For eating or Tianjin people do not care how expensive, care about eating well, and the people who are not in the market for food. care about eating well, borrow money to eat sea food, not called will not pass

Braised boss lady, oil explosion chef, cassoulet lobby manager, dry-fried waiter!