What are the specialties in Tianjin?

Tianjin folk customs are colorful. There are both simple and unsophisticated old customs and new customs that blend Chinese and western cultures. There is not only the professionalism of commercial folk customs, but also the faint traces of farmers and fishermen's customs. There are not only the customs of the old Tianjin people, but also the customs brought by immigrants from neighboring provinces. The local characteristics of Haijinmen are reflected in the aspects of diet and daily life, the season of New Year, birth, marriage and funeral, belief worship, folk taboos, culture and entertainment, and craft specialties. The following are Tianjin snacks: 18th Street Twist Guifaxiang Twist was founded by brothers Fan Guicai and Fan Guilin. They once opened Guifaxiang and Guifacheng Twist shops on 18th Street in Dagu South Road, Tianjin, and people used to call it 18th Street Twist because the shops were located on 18th Street. Shibajie Twist is a kind of assorted stuffed big twist, which is innovated through repeated exploration. A crisp stuffing containing sweet-scented osmanthus, ginger, peach kernel and melon strips is sandwiched between white strips and hemp strips, which makes the fried twist soft and sweet. It is characterized by fragrance, crispness, crispness and sweetness, and it will not smell, soften or deteriorate after being placed in a dry and ventilated place for several months. Domestic and foreign guests who come to Tianjin for tourism should take a few boxes of twisted dough sticks with them when they leave, and send them to relatives and friends. Erduoyan Fried Cake has a history of more than 1 years. During the Guangxu period of Qing Dynasty, the founder Liu Liu Wanchun made a living by selling fried cakes. Because of his meticulous workmanship, he gradually formed a unique style, and the store was located at the narrow Erduoyan Hutong exit outside the north gate, which was dubbed Erduoyan Fried Cake by many diners and sold well. In 1957, the store joined the public-private partnership, and in 1978, it was named Erduoyan Fried Cake Shop by the city catering company. Ear-eye fried cake is selected from Jiang Lai, and the noodle paste used in the water shop is Chixia. The white sugar is stuffed by traditional technology and fried by specified oil. The finished product is golden in skin, crisp and not greasy, and the stuffing is fragrant and delicious, with strong palatability, and without any additives, which can be described as green and nutritious food. Erduoyan Fried Cake has been awarded the Top-quality Food Award by the municipal government, the Municipal Commercial Committee, the Municipal Cuisine Association and the Municipal Catering Company for many times since 1983, won the gold medal in the 5th Asia-Pacific Expo in 1994, and was recognized as a famous Chinese snack by the China Cuisine Association in December 1997. Erduoyan Fried Cake, Goubuli Steamed Bun and Shibajie Twist were named Tianjin Sanjue Food by the Municipal Commercial Committee and the Cooking Association. It is a pity for tourists not to eat Goubuli steamed buns when they come to Tianjin. Just out of the drawer, the steaming steamed stuffed bun looks like chrysanthemum in bud in the mist, and then take a bite, oily and watery, fragrant but not greasy. The key to Goubuli steamed stuffed bun's delicious taste lies in the selection of materials, blending, stirring, kneading and rolling, especially the steamed stuffed bun's pleats are symmetrical, and each steamed stuffed bun has no less than 15 pleats. Goubuli Steamed Bun Shop, formerly known as Deju, has a history of more than 1 years. Its owner is Guiguiyou, and his nickname is Dog. Because his father had a son at the age of forty, he took his name for the sake of peace and adoption. His steamed buns are very popular with customers, and his business is getting more and more popular. Dogs are too busy selling steamed buns to talk to customers. People make fun of him: dogs sell steamed buns and ignore them. Over time, I shouted smoothly. The steamed stuffed bun became famous, but the name of the noble friend was forgotten. Goubuli steamed stuffed bun is not only loved by Empress Dowager Cixi in history; Today, it has also won the favor of the general public and foreign friends. Pancake fruit and crispy rice are unique to Tianjin and are rare in other cities. It is said that both pancake fruit and crispy rice dishes came from Shandong a hundred years ago and were improved into this appearance by Tianjin people. In Tianjin Miscellaneous Notes (written in 1884) and Tianjin Jilue (written in 1898, that is, two years before Eight-Nation Alliance invaded Tianjin), there is no mention of pancake fruit and crispy rice dishes, so it is unlikely that they will be popular before Gengzi, such as from this century. The main ingredients of pancakes are mung beans, millet, dried shrimps (preserved rice) and spices, and water, which are ground into slurry. Pancakes should be sold in a flat pan. Each piece is fried (an egg can be spread), wrapped in a fritter and rolled. The frying pan is oiled a little, fried for a while, slightly burnt, covered with sauce, sprinkled with chopped green onion, and folded into a set. Pot dishes are made of large pancakes spread out in advance, cut into willow strips, and put in a marinated pot (which has been constantly burning) for a little stirring, and even the marinated dishes are filled into bowls. Add fermented milk, sesame paste, coriander and chili pepper paste, and the five flavors are all available. Pot dishes should be thinly spread with pancakes, and secondly, they should be marinated with pulp powder washed with washed gluten. Pancake fruit and crispy rice are both eaten hot, even in summer. They are mainly made of mung beans, supplemented by millet, so they can detoxify and clear away heat, stimulate appetite and strengthen the spleen, remove stasis, treat constipation, be healthy, never tire of eating for nothing, and can relieve hangover after drinking. Chestnuts in sugar-fried chestnuts and candies are the best food for people, and they are eaten in various ways, which vary from place to place. Boiling chestnut meat and jujube in Jiangnan is called chestnut jujube soup; Split the shell in half and add salt to cook it, which is called salted chestnuts. In winter in the north, raw chestnuts are put in baskets and dried under the eaves for several days. When the fruit dries and shrinks, they are eaten raw, and their taste is sweeter, which is called Fenggan chestnuts. As for Laba porridge made on the eighth day of the twelfth lunar month, chestnuts are even more indispensable in porridge. Xiaowotou, a famous imitation meal in Beijing Beihai, is said to be made of chestnut powder. It used to be used by the imperial palace for the Empress Dowager Cixi. Nowadays, the most common way to eat is to stir-fry chestnuts with sugar. Put the sand in an iron kettle, add caramel and stir-fry it on the fire, throw it in the chestnut and stir-fry. After ripening, the chestnut shell is reddish brown, and the shelled fruit is loose, soft, fragrant and sweet, which is a snack treasure. China is the hometown of chestnut production, and Yan Ji is the first to be promoted for its high quality. Historical records: Yan Qin thousands of trees and chestnuts, their people and thousands of households, etc. It can be seen that the production is abundant. In modern times, Liangxiang and Zunhua are called top grades. Tianjin chestnuts, collectively known as Tianjin chestnuts, are not actually produced in Tianjin, but concentrated in Tianjin for sale everywhere, so Tianjin enjoys a good name. According to "Analysis of Tianjin Diary", Su Qin said that although Yanmin did not cultivate, it was enough to date chestnuts. In the Tang Dynasty, Fanyang was a local tribute. Today, Yanjing stores and autumn are blasted with mixed stones. The chestnuts are smaller than those in the south, but the taste is quite sweet, so they are famous for their royal chestnuts. It can be seen that Yanji was famous for producing chestnuts during the Warring States Period, while sugar-fried chestnuts had spread all over the market in Liao Dynasty. In Beijing and Tianjin, in autumn and winter, every fresh fruit shop has a stove in front of the shop to stir-fry chestnuts to attract customers. The new chestnuts are hot in the pot, and when they are hot, they are peeled off, and both the inner and outer skins fall off. If it is peeled cold, it is difficult for the endothelium to fall off, but the quality has become hard and the food feels soft. Wonton Wonton is called Wonton in Tianjin, Wonton in Guangdong and Wonton in Sichuan. Tianjin's wonton has its own characteristics, with a big stuffing and a thin skin. Most of them are mixed with fresh pork and onion and ginger seasoning, and chicken soup or sparerib soup is added with monosodium glutamate, which is extremely delicious. Love to eat sour, add some vinegar; If you like spicy food, add some pepper noodles to make it more appetizing and increase your appetite. Many restaurants in Tianjin sell wonton, such as Zhimeizhai, Zhoujia Dining Hall, Jimeilin, Dengyinglou, etc. Some of them have southern flavor and some have northern flavor. They taste different and have their own characteristics. Some of them are exquisite. Some of them put some shredded chicken and preserved eggs in the soup, some put some dried shrimps, winter vegetables and seaweed, and some coriander in the next order, which can enhance the taste. Tea soup Tea soup is a sweet diet, similar to lotus root starch, and the raw material is also millet flour. Wash food with boiling water. But it has a set of punching skills, and you can't do it unless you are familiar with it. First, mix the raw materials of tea soup in a bowl, and put the sugar and osmanthus bittern; Then fill the tall and heavy copper pot with boiling water. The seller holds the bowl in one hand and the pot handle in the other, and must put aside the semi-squat position with both feet to stand firm. The bowl in the left hand is just waiting at the mouth of the pot. As soon as the water rushes out, the bowl should change its distance at any time to control its thickness by mastering the right amount of boiling water, so as not to make the boiling water overflow and excite syrup. This is one of the skills. The right hand should have enough control power, and as soon as the boiling water comes out of the spout, it just pours into the bowl. You have to finish it at one time before you can brew the tea soup, otherwise the tea soup will be raw and you can't eat it, and you will lose money. At the same time, we should also pay attention to the fierce water, which will pour on our hands, burn ourselves and break the bowl, which is even more uneconomical. This is the second skill. So selling tea soup can't be done without this skill. Look at him, his feet are apart, his arms are poised to achieve balance, and he moves freely. I don't know how much effort it takes! Those old hands, the distance between the boiling water outlet, the bowl mouth and the kettle mouth is sometimes one or two feet. All the boiled water is put into the bowl, and the drip does not overflow, and it is only stopped when it is said. It is cooked at one time and the thickness meets the requirements. It has never been seen before, and it is washed again with water, or a bowl is washed and then changed. The taste of tea soup is saved, besides sweet, it has a simple atmosphere of grain, giving people a sense of intimacy. Four Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Braised Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled Grilled. There are not only four kinds of four big steaks, but they are called four big steaks because they are only side dishes compared with eight bowls. Mainly includes: grilled whole chicken, grilled whole duck, grilled elbow, grilled square meat, grilled sea cucumber, grilled gluten, grilled fish and so on. Eight bowls of eight bowls of banquet have strong local characteristics. Eight people sit at each table and serve eight courses, all with the same sea bowl. The cold dishes, wine and dishes before eight bowls are six or twelve dry, fresh and cold meats. Eight bowls are made in different sizes. Fine eight bowls refer to: fried fish fillets, stewed shrimps, family photos, osmanthus fish bones, stewed slippery fish, gluten alone, shredded Sichuan pork, Sichuan meatballs, roasted meat and loose meat. The eight big bowls are: fried shrimps, shredded chicken, full stew, egg soup and crab roe, sea cucumber balls, silver ingot meat, clear soup chicken, braised chicken, home-cooked roasted carp and so on. Four treasures in winter Four treasures in winter refer to iron finches, whitebait, purple crabs and chives. Iron sparrow is a kind of sparrow, which is cooked in oil after preying in winter and is a delicious food for drinking. Whitebait is a delicious food in the north. The most common way to eat whitebait is to dip it in egg white and fry it in oil to make whitebait lump, which has a special fragrant taste in the mouth. Purple crab is a kind of crab, which is as small as copper coins. Although it is small, the crab roe is full and fat. When eating hot pot, adding crab roe to the soup will increase the flavor and its value will be ten times. Fried chicken with leek is a common but delicious side dish.