What are the specialties of Tianjin?

Production process

Ingredients: 750 grams of flour, 500 grams of clean pork, 5 grams of ginger, 125 grams of soy sauce, 422 ml of water, 625 grams of clean green onions, 60 grams of sesame oil, MSG A little, appropriate amount of alkali.

Preparation method: Match the fat and leanness of the pork in a ratio of 3:7. Clean and chop the cartilage and residue of the meat into dices of different sizes. During the process of stirring the meat, add an appropriate amount of ginger water and then add soy sauce. The purpose of adding soy sauce is to adjust the saltiness, and the amount of soy sauce should be flexibly controlled. When applying the soy sauce, add it a little bit at a time so that the soy sauce is completely incorporated into the meat. Wait for a while after adding the soy sauce. It would be better if you can put it in the refrigerator for a while, and then add the water. The water should also be added a little at a time, otherwise the filling will easily become soupy. Finally add MSG, sesame oil and minced green onions and stir evenly.

Goubuli steamed buns

English name: Go Believe

Goubuli steamed buns are a famous flavor in Tianjin. It already has an English name: "Go Believe". It is white in color and soft in surface, the same size, and the thickness of the bottom is the same. It is oily when you bite it, but it does not feel fat, and the taste is very delicious.

"Goubuli" was founded in 1858. During the Xianfeng period of the Qing Dynasty, there was a young man named Gao Guiyou in Yangcun, Wuqing County, Hebei Province. Because his father had a son in his forties, in order to raise a son safely, he gave him the nickname "Gouzi", hoping that he would be as easy to feed as a puppy. (According to northern customs, this name is full of simple and loving family affection).

Gouzi came to Tianjin to study art at the age of fourteen and worked as a waiter at Liu's Steamed Food Shop on the edge of Tianjin's South Canal. , Gao Guiyou's skills in making steamed buns continued to improve, and he became very famous soon.

After completing his studies in three years, Gao Guiyou had mastered various techniques of making steamed buns, so he became independent and opened a snack shop specializing in steamed buns - "De Ju Hao". He uses a 3:7 ratio of fat to lean fresh pork, adds an appropriate amount of water, and serves it with pork rib soup or tripe soup, plus finely ground sesame oil, special soy sauce, minced ginger, minced green onion, MSG, etc., and carefully mixes it into a bun filling. The bun skin is made of semi-risen dough. After rolling into strips and adding ingredients, roll it into a round skin with a diameter of about 8.5 cm and a uniform thickness. Wrap in the fillings, pinch and fold carefully with your fingers, and twist the pleats with force at the same time. Each bun has 15 fixed pleats, and the pleats are uniformly dense, like a white chrysanthemum shape. Finally, it is steamed in the oven with hard air.

Because Gao Guiyou is good at craftsmanship and is very conscientious in his work and never adulterates, the buns he makes are soft in texture, fresh and not greasy, resemble chrysanthemums, and have unique color, fragrance and shape, attracting people from all over the world. People came to eat steamed buns, the business was very prosperous, and the reputation soon spread. As more and more people came to eat his steamed buns, Gao Guiyou was too busy to talk to the customers. As a result, the steamed bun eaters jokingly called him "a dog who sells steamed buns and ignores people." Over time, people took it easy and called him "Goubuli", and the steamed buns he sold were called "Goubuli steamed buns". However, the original store name was gradually forgotten by people.

It is said that when Yuan Shikai was the governor of Zhili and training the new army in Tianjin, he brought "Goubuli" steamed buns as a tribute to the Empress Dowager Cixi in Beijing. The Empress Dowager Cixi tasted it and was very happy and said: "The animals in the mountains, the geese in the clouds, the cattle and sheep on land, the fresh food from the sea, are not as fragrant as Goubuli, and the food can help you live longer." From then on, Goubuli steamed buns became famous and gradually opened in many places. semicolon.

Later, Gao Guiyou suddenly came up with a new business idea: even if there were several large baskets of clean chopsticks on the table in the store, and customers wanted to buy steamed buns, he asked to put their change in the bowl first. Inside, he then gave the buns according to the price according to the amount of money in the bowl. The customers finished eating the buns, put down their bowls and chopsticks and left the store, but Gao Guiyou was so busy that he didn't say a word the whole time. So the neighbors laughed at him and said: "The paparazzi sells buns and ignores them." Later, the good neighbors named his bun shop "Goubuli" and the buns he made "Goubuli buns", and Gao Guiyou didn't object. Once the name of this store spread, it became famous far and wide, and it has been passed down to this day. It can be said that it has been popular for a long time!

Goubuli steamed buns are famous all over the country and abroad for their delicious taste. Goubuli steamed buns are very popular. The key lies in the fine materials and exquisite production. There are certain tricks in selecting materials, formulas, stirring, kneading and rolling out the dough. There are clear specifications and standards for workmanship, especially for steamed buns. The pleats are well-proportioned, and each bun has no less than 15 pleats. The buns that have just come out of the drawer are neat in size, white in color and soft in texture. They look like buds of autumn chrysanthemums in the mist. They are refreshing to the eyes and soothing to the heart. When you take a bite, they are oily and watery, fragrant but not greasy. They have always been favored by the people and friends from all over the world. .

Production process

Ingredients: 750 grams of flour, 500 grams of clean pork, 5 grams of ginger, 125 grams of soy sauce, 422 ml of water, 625 grams of clean green onions, 60 grams of sesame oil, MSG A little, appropriate amount of alkali.

Preparation method: Match the fat and leanness of the pork in a ratio of 3:7. Clean and chop the cartilage and residue of the meat into dices of different sizes. During the process of stirring the meat, add an appropriate amount of ginger water and then add soy sauce. The purpose of adding soy sauce is to adjust the saltiness, and the amount of soy sauce should be flexibly controlled. When applying the soy sauce, add it a little bit at a time so that the soy sauce is completely incorporated into the meat. Wait for a while after adding the soy sauce. It would be better if you can put it in the refrigerator for a while, and then add the water. The water should also be added a little at a time, otherwise the filling will easily become soupy. Finally add MSG, sesame oil and minced green onions and stir evenly.

Tianjin Famous Food

Tianjin Chinese restaurants, but Beijing cuisine and Shandong cuisine, there is no special local specialty, and Tianjin is a country that was forced to open to trade under unequal treaties. At the port, there are British and French concessions, foreign service personnel, and foreign ships. There are also several famous restaurants for Western cuisine in Tianjin. As for Sichuan-Yangyang Cantonese cuisine, it was rare before the Anti-Japanese War. It was not until Japan surrendered in 1945, the Chinese government demobilized, there were more people from other provinces, and the bureaucracy became more and more popular that restaurants in various places appeared one after another, and the variety of flavors gradually became fashionable.

Anyone who has been to Tianjin or heard of Tianjin will remember or know that "Goubuli" steamed buns are famous, and those who have eaten them will talk about it with gusto. People in Tianjin often say, "If you haven't eaten Goubuli steamed buns, your life is in vain." Although this is an exaggeration, it also shows its great reputation. Therefore, when friends come to Tianjin, or relatives and friends visit, it is inevitable to treat Goubuli to a meal of steamed buns.

Goubuli’s steamed buns have a history of more than 100 years. But the person who became famous was not the original shop owner, but an apprentice who, after learning the basic skills, kept improving and became famous. "Goubuli" is this apprentice's nickname. It was a folk custom in old China that when a baby was born, parents would give them a crude nickname for their baby, in order to worry about the baby's delicate nature and the so-called disaster. In the old society, where there was a lack of medical care and superstition, they would give a crude nickname, something like a dog suffering from a girl (male). Sometimes children are named after girls, which is a bad habit of favoring boys over girls), thinking that this way the monsters and ghosts will not pay attention, and of course Goubuli will not care. This is Goubuli's apprentice (it has been so long that no one cares about his real name). He is kind and diligent in his studies. After three years of training, he learned a good skill and became a master of making steamed buns, earning a lot of money for his master. money.

Later, when the master died, he ran the business alone. He had little capital and could not set up a large store, so he opened a small shop at the canal pier, making buns and selling them to some dock boatmen and merchants. He was from his hometown and had no brand name, so fellow villagers still called him by his nickname, so Goubuli became associated with Baozi. In addition, he is honest in his work and has good craftsmanship. The buns he makes are genuine and delicious. In this way, it spread from ten to ten, and Goubuli's steamed buns became famous, and the customers gradually developed from working people and ordinary citizens to officials, nobles, and wealthy businessmen.

It is said that Yuan Shikai was training troops in Xiaozhan, Tianjin (he was the governor-general of Zhili in the Qing Dynasty at that time). In order to flatter the Empress Dowager Cide, he bought steamed buns that were sent to Beijing as a tribute and were appreciated by the Empress Dowager. , the value will be higher. From then on, the business prospered and I made more money, so I officially opened the "De Juhao" in Tianjin. However, not many people know about it, and they usually call it "Goubuli". The boss in 1949 was already the third generation of Goubuli. Only then did everyone know that Goubuli’s original surname was Gao. It was a public-private partnership. After it was returned to the state, the quality was low. Recently it was returned to the private sector, and the steamed buns have become very popular again.

Goubuli’s steamed buns are not fundamentally different from ordinary steamed buns. The reason why they are famous lies in the fact that they are made from real ingredients and carefully made. Back then, I was nosy and visited the shop owner. He told us that Goubuli steamed buns are the most exquisite in fillings. They use thick stewed bone soup. The fillings are always well-chosen and the proportions of fat and thin are adjusted according to the seasons. The difference: there are more fats in cold weather and less in summer. Spring and Autumn are warm, and the fat and thin are alternately separated, so that they are not greasy and tender and delicious; the stuffing is chopped finely and evenly, and the soup is moist and moist. It's refreshing, add green onion and ginger to taste; the dough should not be too old, the dough should be thin and firm, the filling should not pop up, and should not be oily, the pleats should be dense, and the appearance should be good. Pay attention to a bun with 12 pleats, no more, no less. One or two loaves of bread, three pieces, no difference in size, these are all unique features.