Brief introduction of Tianjin

Tianjin is the gateway to Beijing, the capital of China, one of the three municipalities directly under the Central Government of China and the 15 largest city in the world.

Tianjin is located in the northeast of North China Plain, facing Henan across the sea in the north, Bohai Sea in the east and Yanshan Mountain in the north. The northwest of the city center is about 120 kilometers away from Beijing, and about 69 kilometers east can go to sea. The administrative divisions of the city include Heping, Nankai, Hexi, Hedong, Hebei, Hongqiao, Xiqing, Beichen, Dongli, Jinnan, Dagang, Tanggu, Hangu, Jinghai, Wuqing, Baodi, Jixian and Ninghe counties. Tianjin is a big coastal port city, with superior geographical position and extensive sea, land and air transportation lines, forming a large transportation system centered on the port and integrating sea, land and air. Land is the intersection of Jingshan and Jinpu railway trunk lines, and railways and highways connect the inside and outside of the Great Wall, the north and south of the great river and all parts of the country. This plane can fly not only to major cities in China, but also to foreign countries. Ships can reach the north and south coasts of China and the east and west coasts of the world. There are more than 30 sea routes reaching more than 300 ports in the world.

Tianjin is rich in natural resources, with considerable reserves of oil, natural gas, salt, coal and geothermal energy. Since ancient times, fishing and salt industry have flourished, and there are many agricultural specialties. Tianjin is also one of the cradles of modern industry, with a solid industrial base. Now it is the largest industrial base in northern China. The chemical industry, machinery, metallurgy, electronics and textile industries are complete, and the production of fist products such as automobiles, petroleum, steel pipes and elevators occupies an important position in the country. Tianjin has always been a place where merchants gather and a commercial and financial center in northern China. Now it is the largest coastal city and economic center in the north, and has economic and trade exchanges with more than 60 countries and regions in the world.

Tianjin has a prosperous culture and strong scientific and technological strength. There are 28 institutions of higher learning, more than 370 scientific research institutions and more than 500,000 scientific and technological personnel. This is an important potential for economic development.

Tianjin has an ancient history, beautiful natural scenery and numerous cultural relics. 1Feb. 986, 65438 was named as a famous historical and cultural city in China by the State Council. The natural landscape of Tianjin has mountains and water. There are more than 40 scenic spots in Panshan, Jixian County in the north, which is known as "the first mountain in JD.COM". COM "and one of the historical scenic spots of China 15. There are nine rivers in the middle, and the flowing water is gurgling. East of the Bohai Sea, the sea is quite wide. There are many cultural attractions in Tianjin. There are ancient tombs of the Warring States and the Han and Tang Dynasties, ancient cultural relics and the ancient Great Wall 2,000 years ago. There are ancient temples, ancient pagodas and ancient pavilions in the Tang Dynasty on the Panshan Mountain. Dudong Temple, a thousand-year-old temple, has stood tall after several earthquakes. The Tianhou Palace built by the Emperor of the Yuan Dynasty made Judas' cigarettes linger. Traditional houses and modern western-style houses in Ming and Qing dynasties are well preserved. There are countless traces of ancient and modern celebrities. If it is difficult to find the place asked by the Yellow Emperor in Kongtong Mountain in the north of Jixian County, and the Diaoyutai in Jiang Ziya was left by Ziya River, then the former residence of modern celebrities will be vivid.

Tianjin folk customs are colorful. There are both quaint old customs and new customs of blending Chinese and western cultures. There are both professional commercial folk customs and faint traces of agricultural and fishing customs. There are not only the customs of 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, New Year season, birth, weddings and funerals, worship of faith, folk taboos, culture and entertainment, and craft specialties.

The following are Tianjin snacks:

Shibajie dough twists

The founders of Guifaxiang Twist are Fan Guicai and Fan Guilin. They once opened Guifaxiang and Guifacheng Twist Shop in 18th Street, Dagu South Road, Tianjin respectively. Because the shops are located in 18 street, people used to call them 18 street twists. The 18th Street Twist is a kind of mixed stuffing big twist, which is innovated through repeated exploration. A crisp stuffing containing osmanthus fragrans, ginger, peach kernel and melon strips is sandwiched between white strips and hemp strips, so that the fried twist is soft and sweet. It is characterized by fragrance, crispness, crispness and sweetness, and it will not stink, soften or deteriorate after being placed in a dry and ventilated place for several months. Domestic and foreign guests visiting Tianjin should bring a few boxes of fried dough sticks to their relatives and friends when they leave.

Ear hole fried cake

The production of Erduoyan fried cake has a history of 100 years. During Guangxu period of Qing Dynasty, founder Liu Liu Wanchun made a living by selling fried cakes. Due to meticulous workmanship, it gradually formed a unique style, and the store was located at the exit of the narrow Erduoyan Hutong outside the north gate, which was dubbed by many diners as Erduoyan Fried Cake and sold well. 1957, the store joined the public-private partnership, and was named Erduoyan fried cake shop by the municipal catering company in 78.

Ear-eye fried cake is selected from Jiang Lai, and the noodle sauce used in the water shop is Chixia. White sugar is brewed by traditional techniques and fried with specified oil. The finished product has golden skin, crisp but not greasy, delicious stuffing and strong palatability, and can be described as a green nutritious food without any additives. Erduoyan Fried Cake has won many high-quality food awards from the municipal government, the Municipal Commercial Committee, the Municipal Cuisine Association and the Municipal Catering Company since 1983, won the gold medal in the 5th Asia-Pacific Expo in 19971February, and was recognized as a famous Chinese snack by the Chinese Cuisine Association. Erduoyan Fried Cake, Goubuli Steamed Bun and Shibajie Twist were named Tianjin Sanjue Food by the Municipal Commercial Committee and the Cuisine Association.

Go Believe

It is a pity that tourists don't eat Goubuli steamed buns in Tianjin. Just out of the drawer, the steaming steamed stuffed bun looks like a chrysanthemum in bud in the fog. Take another bite and it will be as oily as water, fragrant but not greasy. The key to the delicious Goubuli steamed stuffed bun lies in the selection of materials, ingredients, stirring, kneading and rolling, especially the pleats of steamed stuffed bun are symmetrical, and the pleats of each steamed stuffed bun are not less than 15. Goubuli Steamed Bun Shop, formerly known as Deju, has a history of 100 years. Its owner is Guiguiyou, and its nickname is Dog. Because his father gave birth to a son at the age of forty, he took his name for peace and adoption. His steamed buns are very popular with customers and his business is booming. Dogs are too busy selling steamed buns to talk to customers. People make fun of him: dogs sell buns and ignore them. Over time, I shouted smoothly. Steamed buns are famous, but the names of noble friends have been 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.

Pancakes, fruits and crispy rice.

Pancake fruit and crispy rice dishes are unique to Tianjin and rare in other cities. It is said that both pancake fruit and crispy rice came from Shandong a hundred years ago and were improved into this shape by Tianjin people. In Tianjin Miscellaneous Notes (1884) and A Brief Introduction to Tianjin (1898, that is, two years before Eight-Nation Alliance invaded Tianjin), there is no mention of pancake fruit and crispy rice, so it is unlikely to be popular before Gengzi, for example, since this century. The main ingredients of pancakes are mung beans, millet, dried shrimps (preserved rice), spices and water, which are ground into slurry. Pancakes should be sold in a flat pan. Fry each piece (one egg can spread it), wrap it in fried dough sticks and roll it. Oil the wok, fry it for a while, slightly scorch it, pour in the sauce, sprinkle with chopped green onion and stack it into a set. Pot dishes are big pancakes spread out in advance, cut into wickers, put into a pot of halogen (which has been burning constantly) and stir a little, even the marinated dishes are put into a bowl. Add fermented milk, sesame sauce, coriander and Chili sauce, and all five flavors are available. Pot dishes should be thinly spread pancakes, followed by pickling with gluten-washed pulp powder. Pancake fruit and crispy rice are eaten hot, even in summer. They are mainly mung beans, supplemented by millet, so they can detoxify and clear away heat, stimulate appetite and strengthen the spleen, remove blood stasis and dissipate stagnation, treat constipation, be healthy, never tire of eating, and can also relieve alcohol after drinking.

sugar stir-fried chestnut

Chestnuts are people's favorite food in Gan Guo. They eat differently from place to place. Jiangnan cooked chestnut meat and jujube together, called chestnut jujube soup; Cut the shell in half and cook it with salt, 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 is dried and shrunk, it is eaten raw and tastes sweeter. It is called Fenggan chestnut. As for the Laba porridge made on the eighth day of the twelfth lunar month, chestnuts are indispensable in the porridge. Xiaowotou, a famous imitation meal in Beijing Beihai, is said to be made of chestnut powder. It was once used by the imperial palace for Empress Dowager Cixi. The most common way to eat now is to stir-fry chestnuts with sugar. Put the sand in an iron pan, add caramel and stir-fry on the fire, and throw it into chestnuts and stir-fry. Mature chestnut shell is reddish brown, and the fruit with shell is loose, soft and sweet, which is a snack treasure. China is the hometown of chestnut production, and Yanji bears the brunt of popularization because of its excellent quality. Historical records: Yanqin Qianshu chestnuts, its people are thousands of households, etc. This shows the richness of production. In modern times, Liangxiang and Zunhua are called top grades. Tianjin chestnuts, collectively known as Tianjin chestnuts, are not actually produced in Tianjin, but are sold all over Tianjin, so Tianjin enjoys a good reputation. According to "Analysis of Tianjin Diary", Su Qin said that although it is not cultivated, it is enough to date chestnuts. In the Tang Dynasty, Fan Yang was a local tribute. Today, Yanjing Store and autumn are all blasted with miscellaneous stones. Chestnuts are smaller than those in the south, but they taste 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 in Liao Dynasty have spread all over the market. In Beijing and Tianjin, in autumn and winter, there is a stove to fry chestnuts in front of every fresh fruit shop to attract customers. The new chestnuts are heated in the pot. When they are hot, they are peeled off, and both the inner and outer skins fall off. If it is cold rice noodles, the endothelium is difficult to fall off, but the quality has hardened and it feels soft to eat.

wonton

Wonton is called Wonton in Tianjin, Wonton in Guangdong and Wonton in Sichuan. Tianjin's wonton is very distinctive, 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 with monosodium glutamate 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 and Lamp Studio. Some of them have southern flavor and some have northern flavor. They taste different and have their own characteristics. Some are exquisite. Some of them put some shredded chicken and preserved eggs in the soup, some put some dried shrimps and seaweed with winter vegetables, and some parsley in the next order to improve the taste.

Millet, flour and sugar porridge

Tea soup is a sweet diet, similar to lotus root starch, and the raw material is millet flour. Wash food with boiling water. But it has a set of boxing skills, and you can't do it without familiarity. First, mix the raw materials of tea soup in a bowl, and add white 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 his feet and squat to stand firm. The bowl on the left hand is waiting at the mouth of the kettle. As soon as the water comes out, the distance of the bowl should be changed at any time, and the thickness should be controlled by mastering the right amount of boiling water to avoid the boiling water overflowing and exciting the syrup. This is one of the skills. The right hand should have enough control. As soon as the boiling water comes out of the spout, it will just be poured into the bowl. You have to drink it all at once before you can make tea soup, otherwise the tea soup will be raw. If you can't eat it, you will lose money. At the same time, we should also pay attention to fierce water, which will pour on our hands, burn ourselves and break the bowl, which is even more uneconomical. This is the second skill. Therefore, it is impossible to sell tea soup without this ability.

Look at him. His feet are apart, his arms are balanced and he moves freely. I don't know how hard it will take! The distance between the old hands, the boiled water outlet, the bowl mouth and the kettle mouth is sometimes only one or two feet. Put all the boiling water into the bowl, and stop when you say stop. Once cooked, the thickness meets the requirements. I haven't seen it before. Wash it again with water, or change it after washing a bowl. The taste of tea soup is omitted, except for sweetness, there is also a simple atmosphere of whole grains, which gives people a sense of intimacy.

Starba

The four steaks are not dishes that can be served separately, but side dishes that set off other main dishes of a banquet. There are not only four kinds of four big steaks, but they are called four big steaks because they are just side dishes compared with eight bowls. Mainly includes: roast whole chicken, roast whole duck, roast elbow, roast square meat, roast sea cucumber, roast gluten, grilled fish and so on.

Bawan

Eight bowls of banquet have strong local characteristics. Each table has eight people and eight courses, all of which are the same sea bowl. The cold dishes, wine and vegetables before eight bowls are all six or twelve dried, fresh and chilled meat. Eight bowls vary in size. Jingba Bowl refers to: fried fish slices, stewed shrimps, family photos, osmanthus fish bones, stewed smooth fish, gluten list, Sichuan shredded pork, Sichuan meatballs, roasted meat and loose meat. The eight bowls are: fried shrimp, 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 of winter season

Winter four treasures refer to iron finches, whitebait, purple crabs and leeks. Iron sparrow is a kind of sparrow. It is delicious to drink when it is cooked in oil after preying in winter. Whitebait is a delicacy in the north. The most common way to eat whitebait is to dip in egg white and fry it in oil to make whitebait pieces, which have a particularly fragrant taste in your mouth. Purple crab is a kind of crab as small as copper coins. Although small, crab roe is full and plump. When eating hot pot, adding crab roe to the soup will increase the flavor and be worth ten times. Fried chicken with leek is an ordinary but delicious side dish.