What are the four famous snacks in Tianjin?

Goubuli steamed stuffed bun is a famous traditional snack in Tianjin, China. It is a snack made of flour, pork and other materials. Founded in 1858 (Xianfeng period of Qing Dynasty), it has a history of 100 years. It is the first of "Tianjin Three Musts" and one of the time-honored brands in China. Goubuli steamed stuffed bun has fine flour and stuffing selection, strict production technology and beautiful appearance, especially the steamed stuffed bun is symmetrical in pleats, and each steamed stuffed bun is not less than 15 pleats.

2. Tianjin Twist

Tianjin Twist is a famous traditional spot in Tianjin, China. As early as 100 years ago, on the west side of Tianjin Weihe River, at the southern end of the bustling Xiaobailou, there was an alley called 18th Street. In the original alley, there was a small shop called Guifaxiang.

3. Ear-shaped fried cakes

Erduoyan Fried Cake is a traditional specialty in Tianjin, China, and one of the three special cuisines in Tianjin. Founded in Guangxu period of Qing Dynasty (1900), it was named after the old shop was close to Erduoyan Hutong. Ear-eye fried cake is made of glutinous rice as the crust, red beans and sugar fried into stuffing, and then fried with incense. The finished product is oblate in appearance, light golden yellow and dark red in filling, which is a specialty of Jinmen.

4, pancake fruit

Pancake fruit is a famous snack in China, which is found in Tianjin, Shandong, Hebei and other places. People in Tianjin eat it for breakfast. Pancake chicken gizzard consists of mung bean pancake, egg, chicken gizzard (fried dough sticks) or crispy chicken gizzard, with batter, chopped green onion, fermented bean curd and Chili sauce (optional) as seasoning.

5, crispy rice dishes

The real name of "Gaba cuisine" should be "Guoba cuisine", and Tianjin dialect is called "Gaba cuisine". Crispy rice is made by grinding mung beans and millet into pulp, spreading them into thin and even pancakes (Tianjin people commonly call crispy rice), drying them, cutting them into willow-shaped strips, soaking them in plain salt water, putting them into a bowl, and sprinkling sesame sauce, fermented milk, spicy oil, spicy sauce, dried slices of salt water and coriander foam.