Who can tell me the special snacks of Tianjin Wei?

It is tender in the outside, delicate in the filling, refreshing and mellow in the entrance.

JD.COM pie

Muslim food. Features: golden color, fat but not greasy, fragrant and delicious.

Ear hole fried cake

Fried cake is a traditional snack in Tianjin, with many operators. There is an Erduoyan Fried Cake Shop in Jinmen, which has been well-known at home and abroad for decades. It insists on careful selection of materials, pays attention to technology, and always puts quality first, so that it operates more and more varieties of fried cakes, and is also called "Golden Gate Three Musts" with Goubuli Steamed Bun and Guifaxiang Twist.

Erduoyan fried cake originated in Guangxu period in the late Qing Dynasty (1900). Liu Wanchun (1874- 1962), the first-generation shopkeeper, pushed an ostrich car in the street to set up a stall in the street outside the north gate of the west exit of Yuyi Street. After accumulating some capital, he partnered with his nephew Zhang in the North Gate. Liu Wanchun's fried cakes are excellent in selection of materials, fine in workmanship, delicious in taste and cheap in price. Among many fried cakes, it stands out, is unique, and its business is booming, winning the reputation of "Fried Cake Liu", and because the fried cake shop is close to the dye house, pawn shop, bank, cloth shop, shoes and hats shop on Appraisal Street and Shenzhen Street. Rich families and ordinary people celebrate birthdays and celebrate birthdays. With the homonym of the word "cake", Liu Ji's fried cake shop made an appointment to buy fried cakes in advance, and the business was booming. Because the cake shop is adjacent to Erduoyan Hutong, a narrow alley with a width of only 1 meter, people humorously call Liu Ji's cake shop Erduoyan. Although it was renamed "Zengsheng City" during the Japanese Puppet War, Erduoyan Fried Cake Shop became more and more famous. Fried cakes are also called "fried cakes with pierced ears".

The traditional fried cake with pierced ears is made by soaking yellow rice and glutinous rice produced in Yangcun, Hexi, Wen 'an and Baxian along the North Canal in water, grinding it into porridge with a stone mill and putting it into a cloth bag. Ferment with water and mix with alkali to make dough; Then use vermilion red beans produced in Tianjin as bean stuffing, add high-quality brown sugar, cook and stir-fry into bean paste stuffing. After cooling, make stuffing, wrap it in warm oil (130℃) and put it in a pot. The fried cake is golden in color, "prickly", crisp outside and soft and sticky inside, and the bean stuffing is sweet and refreshing. 1987 Tianjin Qunxing Cup Tianjin Cuisine Competition won the special honor award. 1989 was approved by the Ministry of Commerce as a high-quality food and won the Jinding Award, and won the gold medal in Tianjin catering industry for many years in a row. 1997 was rated as a famous Chinese snack by China Cuisine Association.

Honey twist

Honey twist, also known as sugar ear, is named because it looks like a human ear. There used to be a poem: "Can ears be eaten? I often spend time with my partners honey twist and Lao Sheng.

Who is good? Point to the second bus ahead. "Honey twist should be eaten in autumn, winter and spring. Because of the hot summer, syrup is easy to fall off and not easy to eat.

Production method:

Add alkali to one fermented flour, another flour and brown sugar. When making, divide the fermented flour into two parts. After rolling one piece, spread the flour mixed with brown sugar, and then roll another piece of fermented flour on the brown sugar flour, thus forming two layers of fermented flour and one layer of powdered sugar.

Cut into strips about 5 cm with a knife, thin one side of the strip to form a slope shape, combine the thin edge with the thick edge, and then cut into small pieces weighing about 40 grams. Cut a knife in the middle of the small piece, then open it, turn the thin side over and fold the thick side to become an ear-shaped blank.

When the peanut oil is burned to 50% heat, fry the blanks in the oil pan in batches. When it turns golden yellow, take it out and drain the oil. When it is hot, soak it in warm caramel for one minute to turn it into honey. After soaking, put it in a plate, take it out and cool it.

Honey twist has bright brown butter, soft texture, sweet and delicious. The honey twist in Beijing Nanlaishun Restaurant is the most famous. 1997 was rated as "Beijing Famous Snacks" and "China Famous Snacks". Similar to honey twist, there is also a honey grate. The raw material preparation is exactly the same as honey twist, but the shape is different. It is made of three flat layers with several vertical strokes in the middle, fried and honey. In addition, there are dried sugar twist and hibiscus flower dried sugar. Dried sugar twist is not honey, and hibiscus flower dried sugar is not honey, but a layer of powdered sugar mixed with cooked noodles and white sugar is rolled on it, which is also sweet, crisp and crisp.

Tianjin snacks cooked chestnut cake

The raw material is rice flour, which is mixed with water and piled in the washbasin. Rub some oil in the stone bowl, smooth the rice flour in the stone bowl with a small spoon, and then put it on the air hole of the pressure cooker. Put the cooked ones on the cake plate and the raw ones on it. Several small bowls keep turning. When steamed, they can be eaten with sauces, such as chocolate, red bean paste, kiwi fruit, strawberry, orange and red fruit.

Shibajie dough twists

The founders of Guifaxiang Twist are Fan Guicai and Fan Guilin. They once opened Guifaxiang and Guifaxiang Mahua Shop in 18th Street, Dagu South Road, Tianjin respectively. Because these shops are located on18th Street, people used to call them "twisted18th Street". Shibajie Twist is a kind of mixed stuffing big twist, which is made through repeated exploration and innovation. There is a crisp stuffing containing osmanthus, ginger, peach kernel and melon strips between the white strips and hemp strips, which makes the fried twist soft and sweet. It is characterized by fragrance, crispness, crispness and sweetness, and will not stink, soften or deteriorate if it is placed in a dry and ventilated place for several months.

Pancakes, fruits and crispy rice.

Pancake fruit and crispy rice are the characteristics of Tianjin. When it comes to Tianjin snacks, it will always be the old "three musts" of steamed stuffed bun, twist and fried cake. In fact, these foods are everywhere, but the brands in Tianjin are very famous. What really has strong local charm in Tianjin are two rare snacks: pancake fruit and crispy rice. Their origin shows that Tianjin people have a special taste.

Pancake fruit and crispy rice are considered as the characteristics of Tianjin. Even in Beijing, which is close at hand, it has never caught on. According to Beijing diners, pancake fruit didn't appear in Beijing until 1980s, but it was far from Tianjin in taste. The street sells pancakes with flour, which are sticky and sour. The fried dough sticks rolled inside are not the same as those in Tianjin. They are light yellow and not fried thoroughly. So far, it is difficult to see cauldron dishes in Beijing.

When Beijingers come to Tianjin to taste pancake fruit, they all praise it as "delicious", so why can't they study at home? I'm afraid it's too strong. If you try it once in a while, you will get applause. If you eat it as early as possible every day, you will be "unbearable" This is especially true of crispy rice. According to the experience of foreigners, I will beg for forgiveness after eating this food for the first time after coming to Tianjin: the strong salty taste on my tongue and the strong smell of coriander and tofu in my nose hit my head. But old Tianjin is different. You must eat it every few days to satisfy your desire. It is also said that this thing must be eaten with pie, and steamed bread can also be used.

What is the reason? As the name implies, crispy rice is not a "meal" to meet personal needs, but an edible "dish". Its raw material "crispy rice" obviously belongs to the staple food made of grain, but its name is determined as "dish".

If the appetite is too small, if you meet a dish that is too "next to the meal" and you are full after a few bites, then you won't appreciate the wonders of crispy rice dishes at all. But the Tianjin boatmen who invented the crispy rice were all pregnant.

Cauldron and mung bean noodles

How does the rice crust made of grain become a "dish" for the next meal? The key lies in the so-called "crispy rice", not the burnt rice at the bottom of the pot, but the pancakes specially prepared with mung bean powder. Even the name is different. Tianjin dialect is called "Gaba", which shows the difference with crispy rice. Mung bean is a strange food, which has a strong "meaty taste" of meat. For example, there is almost no difference between fried mung bean balls and stewed balls.

According to the research of Zhong Zhang, a Tianjin folklorist, the pancakes used in Gaba cuisine come from Shandong. He also quoted Pu Songling's Pancake Fu to describe the practice and delicacy of Shandong pancakes. The raw material of Shandong pancakes is millet flour. A few years ago, Tianjin pancakes were also mixed with millet flour and mung bean flour, but now they have developed into pure mung bean flour. Mung beans are more expensive than millet, so using mung bean powder is the result of delicious competition.

In order to attract diners, some stall owners also put electric grinding wheels in front of the stalls, grinding them now and selling them now, and shouting "pure mung bean noodles" to show that they are not bullying. The fried fruit originally rolled in pancakes has also been improved into a thin and crisp fried "fruit grate" unique to Tianjin.

The original meat flavor of mung bean powder is covered with delicious eggs and rolled with fragrant fruit grates. In addition, strong-smelling ingredients such as chopped green onion, noodle sauce, bean paste and spicy sauce were added. In the production process, the pungent smell has spread with the wind, which makes people salivate.

In recent years, Tianjin's pancake fruit has also gone abroad, and the fragrance has floated on the streets of Paris, which has been praised by foreign friends.

Pancake fruit and crispy rice can be said to be brothers-both are members of pancake family, but one uses the whole pancake roll, the other uses chopped pancake stew, and even the sauce and tofu juice are mostly the same. Pot-stewed dishes also pay attention to the use of chicken soup, which directly has the ingredient of "meat", and the seasoning is mostly coriander, which is also used to match meat.

Why do pancake fruit and crispy rice taste heavy?

The taste of pancake fruit and crispy rice is rich enough, and both of them have the function of dishes based on the essence of staple food.

China's dishes are very delicious, but no one can bear to eat them every meal, because the origin of dishes is cooking, and home cooking is mainly tasteless rice or pasta. With the contrast of rice, the delicious flavor of dishes is more prominent. Pancake fruit, Tianjin people pay attention to eating cakes, so the taste should be heavy; Cauldron dishes are "thin" salty food and must be eaten dry.

In the early years, the canal boatmen in Tianjin had a big appetite. They liked to eat satisfied cakes with pancake fruit, or tore them into pieces and soaked them in marinated vegetables. Eating big cakes is the custom of boatmen, which creates the rich flavor of pancake fruit and crispy rice dishes, and the contrast of big cakes just shows the "knowing taste" of Tianjin people.

Tianjin people's taste is also reflected in their way of eating.

Like Tianjin vegetable fried grasshopper, pancake fruit pays attention to burritos. This way of eating is to mix tasteless cakes with delicious "salty food" in chewing, resulting in an ever-changing taste, just like "changing scenery" in garden viewing.

This is especially true when you eat crispy rice. When someone buys it, you should throw it into the marinade, mix it twice and take it out immediately. Some are marinated, and some are still dry, which makes people have a taste. This kind of practice, over time, will definitely cause the taste to be particularly sensitive and delicate.

This is the origin of Tianjin people's "knowing taste" and the basis of "eating in Tianjin".

Lujitang noodles zhagao

Founded in 19 18, it is made of high-quality flour, black and white adzuki beans, white sugar and peanut oil. After seven processes, slowly add fire and fry into a flat spherical red finished product.

Features: crispy skin, non-sticky, sweet and refreshing filling, fragrant but not greasy.

Go Believe

One of the three specialties of Jinmen. According to legend, a farmer in Wuqing County, Hebei Province had a 40-year-old son during the Guangxu period of the Qing Dynasty. In order to raise him safely, he named him "Dog Son". Gou Zi/Kloc-came to Tianjin to study art in 0/4 and worked as a waiter in a steamed vegetable shop. He is clever, studious and skilled. He doesn't want to rely on others to set up a steamed bread stand. The steamed buns he made are all unique in color, smell and shape. People from thousands of miles away come to eat steamed buns, and business is very prosperous. Dog is too busy to talk to customers. As a result, people who eat steamed buns have said for a long time that "dogs buy steamed buns and ignore them."

Fresh fruit dumplings:

Tianjin flavor snacks. It is characterized by refreshing fragrance, soft and smooth powder, rich fruit fragrance and unique flavor. Xiaobailou snack bar and Jiangnanchun restaurant are the most famous in Xiaobailou area.

Sticking cakes and boiling fish:

Tianjin folk spread delicious food. It is characterized by golden color and crisp bottom. Small fish tastes delicious, and fishbones are fresh and tender.

Lama cake:

Traditional snacks in Jinmen. The Beijing-Tianjin restaurant at Liaoning Road 144 is the best, which is characterized by golden color, sweet taste, rich nutrition and softness. Vegetarian, high nutrition.

Lohan belly:

Sauce-made food. Developed and produced by Tianjin Goubuli Steamed Bun Head Office with traditional sauce making method. It is named after its layered skin, and looks like a Lohan's stomach. Features: compact, transparent and shiny, salty and palatable, and mellow sauce flavor.

Zhiweizhai water bursting belly:

Tianjin flavor snacks were founded on 1920. Features: Fresh, crisp, tender and refreshing belly silk. Dip it while it is hot, it tastes mellow and has the effect of strengthening the spleen and nourishing the stomach.

Burst beans:

Tianjin time-honored food store has been handed down from generation to generation. It was founded in Jiaqing period of Qing Dynasty. Features: crisp but not cotton, not hard, no cholesterol, chewed into pulp for a long time, full of flavor.

Guo:

Time-honored food stores, with a history of 160 years, have been handed down for four generations. This is a royal food, named "Mi Zhang Gong". The main products are hanging frost series nuts.

Maji tea soup:

Tianjin flavor snacks. Originated in the late Ming Dynasty. Features: pink in color, delicate in texture, sweet and moist.

Shimen sill bag:

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.

Enfade steamed dumplings:

Muslim snacks. 192 1 was founded by swender. Peel the washed pumpkin, remove the pulp, and blanch the lamb chop thoroughly with boiling water. Add soy sauce, peanut oil, sesame oil, refined salt and minced onion and ginger. Finally, put the pumpkin stuffing in and mix well. Squeeze the rolled dough into a jiaozi green body in the shape of a Taoist hat, and steam it on a drawer over high fire. Features: bite, no oil leakage, fat but not greasy, fresh and delicious.

Zhilanzhai dry cake:

Famous snacks in Jinmen. A time-honored brand with a history of more than 60 years. It is made of high-quality standing rice and glutinous rice as main materials, supplemented by high-quality red beans, sesame seeds, peach kernels, raisins, melon strips and oranges. Features: white appearance, non-sticky, non-peeling, soft and gluten-free, and unique taste.

Mingshunzhai sesame seed cake:

Traditional snacks. It was produced and operated by Lv Fengxiang in the "Unique Zhai" in the 1920s. It is made by mixing hot sesame oil with high-gluten flour, wrapping it with stuffing, and then baking. Features: apricot color, crisp skin, flexible inner layer and soft surface.

Caoji donkey meat

Cao Ji donkey meat, named after the founder surnamed Cao, has a history of more than 200 years. Cao Ji donkey meat, selected fresh and high-quality donkey meat, with a variety of spices, boiled in a pot for seven to eight hours. Cao Ji donkey meat is rich in protein, crispy and chewy, and is famous for its delicious taste.