What are the delicious snacks in Tianjin?

18 street bean curd is one of the three major specialties in Tianjin, also known as Tianjin Goubuli steamed stuffed bun and ear-eye fried cake. The sweet and crisp dough twists brewed in 18th Street have a unique flavor and are enduring for a long time. It can be stored for three months in spring and autumn and two months in summer, which is amazing. Shibajie Twist is a kind of big twist with assorted fillings created by repeated exploration and innovation, in which crispy fillings containing small materials such as osmanthus, ginger, peach kernel and melon strips are sandwiched between white strips and hemp strips, making fried twist soft, sweet and distinctive. Its characteristics are fragrant, crisp, crisp and sweet. It will not lose its flavor, soften and deteriorate if it is placed in a dry and ventilated place for several months. Domestic and foreign guests visiting Tianjin should take a few boxes of twist when they leave and give them to relatives and friends.

The founders of Guifaxiang Twist are Fan Guicai and Fan Guilin, with a history of more than 70 years. At that time, two brothers opened a dough twist shop named Gui Faxiang and Gui Facheng in 18th Street, Dagu South Road, Tianjin. With their efforts, the more fried the dough twists, the better, commonly known as the 18th Street dough twists. After 1949, the two stores were integrated, and the state funded the reconstruction of the storefront, which was named Guifaxiang Mahua Store. 1983 Tianjin Guifaxiang Twist Company was established, with five branches in the city and branches in Changchun, Shijiazhuang, Taiyuan and Zhengzhou. Goubuli steamed stuffed bun Goubuli steamed stuffed bun is famous at home and abroad for its delicious taste. Goubuli steamed buns are very popular, and the key lies in the exquisite materials and exquisite production. In terms of materials, Goubuli steamed stuffed bun has a unique meat filling.

Choose fresh pork with 70% lean meat and 30% fat meat, use first-class soy sauce to find the mouth, and add sesame oil, monosodium glutamate, chopped green onion, Jiang Mo and other seasonings. Add water and stir to make diced meat and water stuffing. Semi-fermented fertilizer is used to make steamed bread full and compact. In terms of workmanship, Goubuli steamed stuffed bun has clear specifications from dough mixing, Lamian Noodles, skin rolling, stuffing, kneading, drawer loading and cooking furnace. Steamed buns have symmetrical pleats, and each steamed bun has no less than fifteen or six pleats.

The steamed stuffed bun just taken out of the drawer looks like autumn chrysanthemums in bud in the fog. A refreshing bite of oil is not greasy. Goubuli Steamed Bun Shop, formerly known as Deju, has a history of 100 years. The shopkeeper is very tall and nicknamed Goubuli. He was called Goubuli Steamed Bun a long time ago, but the original name of the shop has gradually been forgotten. It is said that when Yuan Shikai was the governor of Zhili, he gave Goubuli steamed buns as a tribute to Empress Dowager Cixi, who loved them. Since then, Goubuli steamed stuffed bun has become famous, and semicolons have been opened in many places. Nowadays, Goubuli steamed stuffed bun has gone to the world and entered the markets of many countries, which is very popular with guests. Ear-pierced fried cake is a traditional snack in Tianjin, with many operators.

There is a cake shop in Jinmen, which is well-known at home and abroad and has been open for decades. It insists on careful selection of materials, pays attention to technology and always puts quality first, making its fried cake varieties more and more prosperous. With Goubuli Steamed Bun and Guifaxiang Twist, it is also called Golden Gate Three Musts. Pancakes have a long history and are classic and delicious snacks in Tianjin. Tianjin people at the bottom of Jiuhe River love to eat, so I'm afraid it's not that hard to understand. For the title of Wei Zuizi, the food in Tianjin is really different from other cities, even the breakfast at the beginning of the day has a unique flavor. Pancakes are the most famous fruit and can't be eaten in restaurants. Only by going to the vendors of carts can you taste the citizens' snacks with rich flavor and culture in Tianjin.

It is no exaggeration to say that it is a citizen snack. This is an indispensable breakfast for thousands of Tianjin people in Qian Qian every day. Although extremely popular, it is also exquisite. First of all, the trolley selling pancake fruit must be clean and comfortable to look at. Secondly, the raw materials of pancake fruit are better. The surface of pancakes must not be white flour. Pancakes spread out with white flour are not only sticky at the entrance, but also slightly sour. Be sure to use mung bean noodles. The purer the better. Some suppliers simply moved away.

Scoop a spoonful of noodles on a flat-bottomed stove, beat the eggs, spread them evenly quickly, sprinkle with shallots, turn the pancakes quickly, then put the fried dough sticks or crispy ones in, spread the sauce and hot sauce on them in turn, and sprinkle with some salt and pepper and sesame seeds. The thick fragrance of noodles and eggs stimulates the diners' stomachs to growl. Take a bite, the mung bean noodles are smooth, the fruit is crisp, the sauce is rich, and the sesame fragrance is attractive. The good mood of this day has already begun. Some southern business travelers passing through Tianjin actually bought pancake fruit as a gift for their hometown. Although the bumpy journey has long lost its attractive taste when it was first baked, you can still feel this distinctive early style when you take it home and put it in the microwave oven for a little heating.

Guoba cuisine Guoba cuisine is a unique snack, which Tianjin people generally like to eat. The main ingredient of crispy rice, crispy rice, mung beans and high-quality millet are ground into pulp, spread into pancakes and cut into willow leaves. Use sesame oil, Jiang Mo, chopped green onion, flour paste, soy sauce, tofu, etc. Pickling. Then, put the crispy rice into the marinade, stir gently until the crispy rice is completely submerged in the marinade, then put it into a bowl and sprinkle with spicy oil, sesame oil, sesame sauce, tofu juice, coriander leaves, etc. Pot dishes are crisp and fragrant, smooth and palatable, and with sesame cakes, the flavor is abnormal. Tianjin's crispy rice dishes, commonly known as Gaba dishes, are actually crispy rice soup, fried liver, garlic water, and crispy rice dishes must be added with coriander and pepper. And it's hot sauce. It tastes good.

This is pure brine (stir-fried fennel and minced onion and ginger with clear oil, mixed with salt, soy sauce, oatmeal and water to make a marinade). Add pancakes (sliced and diced from soybean milk), soak them in the marinade, put them in a bowl, and add sesame sauce, fermented bean curd and coriander (similar to spicy sauce). Tianjin Guoba cuisine, a kind of pancake from Shandong province, evolved into pancake jiaozi and Guoba cuisine, both of which are very popular in Kinmen. However, don't associate crispy rice with the word cooking or vegetables. The crispy rice dish is not a dish, but a soup. There are many dry cake shops in Tianjin. Among them, Yangcun dry cake production began in the early Ming Dynasty, with a long history and the most authentic. Yangcun cake is made of dried rice flour and white sugar.

It is white and delicate, and tastes sweet. 19 14 Shortly after the Panama Canal was opened, Yangcun dry cake, as a specialty of China, was sent to Panama Games with Maotai and won a bronze medal in Jiahe. In recent years, the most famous dry cake in Tianjin is Zhilanzhai. The traditional Lan Zhi vegetarian cake is made of new rice and high-quality glutinous rice with refined sweet stuffing. After fine processing, it is white, soft, sweet and delicious, especially suitable for the elderly and children. Zhilanzhai dry cake was founded by Fei Xiaozeng on 1928. When I was a teenager, I worked as an apprentice in a cake shop and later started my own business. He integrated the advantages of various pies and cakes in Tianjin, constantly innovated and made unique cakes in Tianjin. At first, a stall was set up on Shen Zhuangzi Street in Hedong to make cakes.

In 1950s, a gable was opened outside Hedong Tunnel. Because of its name Lan Zhi, it was named Zhilanzhai Biscuit Shop, and its business was booming. Dry cakes in Zhilanzhai are mainly made of high-quality rice and glutinous rice. After removing impurities and cleaning, soak in water for 1- 1/2 hours, take out the water mill and grind it into rice flour. Cut pine nuts, melon seeds, green plums, melon strips, dried tangerine peel, walnut kernels and other auxiliary materials into filaments with the length of1-1.5cm, and finally grind the washed and dried red beans into dry powder, mix with brown sugar, rose sauce, cooked hemp seeds and shredded green and red to make bean paste stuffing, then put the grates on a chopping board and spread a drawer cloth. Put the Gan Qing cake in a steamer and steam for about 10 minute. When there is no dough, the rice flour will crack to expose the bean stuffing and be cooked immediately.

It has the characteristics of soft entrance, no choking and no sticking to teeth. After taking it out of the drawer, turn the dry cake upside down and buckle it on another grate. Remove the original grate and pack it for sale. Tianjin folk food. It is characterized by golden color and crisp bottom. This fish tastes fresh.

Tiebobo boiled fish is an authentic Tianjin-style snack, but it is also a very common routine. Tianjin is located in the lower reaches of Jiuhe River, bordering Baiyangdian Lake and Bohai Bay. Low-lying and watery, aquatic products are very rich. Raising fish and shrimp all the year round, Tianjin people have developed the habit of eating fish. The north is also rich in corn, and popcorn is the staple food at home. But the authentic grilled fish is not cooked separately, but is called one-pot cooking, that is, grilled fish and grilled fish are cooked together and served at the same time. There is also a story in it. It is said that when Emperor Qi Qianlong passed by Tianjin in casual clothes, he was suddenly hungry because of the smell of farmhouse music. The dragon is a gourmet. He has eaten delicacies and birds and beasts, but he has never smelled such a fragrance.

He stopped and looked around the farmhouse. A slave knows his master's mind best, knocking at the door to explain his purpose. The simple peasant couple warmly treated the emperor's eldest son. At this point, Gan Long forgot the royal etiquette and wolfed it down. The more he eats, the more he likes to eat. The more he eats, the better he tastes. Finally, he drank the fish soup clean. Returning from Jiangnan to the Forbidden City, Gan Long remembered the delicious food in the farmhouse and told the chef to cook this dish. However, Gan Long only saw that the food was served from the pot, but he couldn't tell the specific name of the grilled fish, crying for a pot of cooking. It is difficult for a skilled chef to search all the recipes in the palace, but he can't find the name of a pot of cooking. There is a Beijing official who has lived in Jincheng for a long time.

He inquired about the situation and realized the secret, so he posted a small fish and won a great victory. Naturally, there is an official title and a knighthood. This is probably a joke. It can be seen that boiled fish with paste cakes has a long reputation, and its taste is no less than traditional snacks such as Lama cakes in Jinmen. Beijing-Tianjin Restaurant on Liaoning Road 144 is the best restaurant, which is characterized by golden color, sweet taste, rich nutrition and soft taste. Clear and nutritious. Lohan: Pickled vegetables. Developed and produced by Tianjin Goubuli Steamed Bun Head Office with traditional sauce method. It is named after the different skin layers and stomach shapes of Lohan. Features: compact, transparent and shiny, salty and palatable, and mellow sauce flavor.

Zhai Weishui holds calves: Tianjin-style snack, founded on 1920. Features: Fresh, crisp, tender and refreshing belly silk. When eating hot pot, it tastes mellow and has the effect of strengthening the spleen and nourishing the stomach. Du Chengqi is cooking: a snack with Golden Gate flavor. Features: tender outside and tender inside, delicate stuffing, refreshing and mellow entrance. Zhang Dou: Tianjin Time-honored Brand Inherited from Five Dynasties. It was founded in Jiaqing period of Qing Dynasty. Features: crisp but not cotton, not hard, cholesterol-free, chewed into pulp for a long time, fragrant. National Seal: Time-honored food store, passed down for four generations, with a history of 160 years. It belongs to the royal palace. It was named Mi Zhanggong. The main product is scrubbed nuts. Maji tea soup: Tianjin-style snacks. Originated in the late Ming Dynasty.

Features: pink, delicate texture, sweet entrance. Tianjin traditional snacks. It was invented by Zhensuyuan Restaurant next to Tianhou Palace in the late Qing Dynasty. Features: thin skin and big stuffing, low fat and high protein. The taste is mellow and clear. Franco-German steamed dumplings: Muslim snacks. Founded by Swinder at 192 1 Peel the washed pumpkin, remove the pulp, and blanch the minced mutton with boiling water. Stir in soy sauce, peanut oil, sesame oil, refined salt and minced onion and ginger. Finally, add pumpkin stuffing and stir well. Squeeze the rolled noodles into a jiaozi blank in the shape of a Taoist hat, and put it on a drawer and steam it over high fire. Features: Full bite, no oil leakage, fat but not greasy, fresh and delicious.