Sweet and sour fish is a simple dish, which is a common dish in the recipe. It is more common in Shanxi. The taste of sweet and sour fish belongs to sweet and sour taste. It is a kind of cooking, but how to make sweet and sour fish is best to eat, mainly depends on your own taste habits. Make detailed adjustments. Features: Yiqi Tiaoyuan, nourishing deficiency, promoting blood circulation and stomach, rich in nutrition, with the effect of pacifying cold and strong body and prolonging life.

Baodi’s “stuffed meat patties” is also the traditional name of Tianjin. It is rumored that this famous name was already popular during the Qianlong period of the Qing Dynasty. In the 1920s and 1930s, Li Quande and Zhao Balzi, respectively, in Baodi City, sold the best stuffed meat, the best taste and the most famous, and they were called “Jingdong Cuisine”. They are very particular about the ingredients and ingredients. Pork only uses the "front groove" part. Each kilogram of "pre-slot meat" should be matched with a small fragrant oil for one and a half (the old scale system is 16 for 1 jin), onion, Ginger, pepper water, spiced noodles and other condiments are available. The processing is more delicate and exquisite. Each jin flour and pork per market are only made into four meat patties. Each patties is divided into eight layers. The level is clear, the outer focus is tender, the fragrance is tangy, and if you eat it, you can also call it Baoji garlic and old vinegar. It is really "human food". This kind of famous food has been handed down all the time, and its flavor and fame are comparable to those of the famous flavored “Xianghe Meat Pie” in Xianghe County, Hebei Province.

Yangcun cake is also known as dried glutinous rice cake and is produced in Yangcun Town, Wuqing District, Tianjin. Founded in the Yongle Period of the Ming Dynasty, it originated from Yundie Cake and is a product of typical canal culture.nYangcun cake is made from high-quality rice and sugar as raw materials, and is processed through more than ten procedures such as soaking, rolling, sieving, stirring, fermentation, forming and heating.nYangcun cake is famous for its easy digestion, spleen and stomach, and soft and delicious.

Casserole, Tianjin people generally call it 嘎巴菜, is a unique roadside snack. But unlike other snacks, the casserole is only served as a breakfast in Tianjin. In Tianjin, all over the streets, the early mornings of buying pots and dishes are everywhere. Use mung bean noodles like pancakes to spread into pancakes on a cake, then cut into strips of one finger width, and pour the marinade prepared in advance. The marinade is similar to the bean curd in Beijing, and then added to the rot according to personal taste. Milk, leeks, garlic and sesame sauce, and sesame seeds and fruit.

Speaking of fruit, some people say that the word should be "馃", but everyone is accustomed to using the word fruit. It seems that only Tianjin is so pure, many of the foreigners are mixed with fruit fritters. Moreover, the size of the fritters in the field, the size of the oil, the fire is also tender, fried white and yellow, soft and exhausted. The most hateful is still to praise the weight. Tianjin fruit is rooted, one foot long, and the fried crispy red roots are rooted, so it is also called a fruit. The new fruit entrance, that is called a fragrance!

Founded in the late Qing Dynasty, Stone Gate Subao is a famous snack in Tianjin, China. It is a century-old store with a long history.nAt the end of the Qing Emperor Qianlong, the Jinsuyuan Restaurant in Tianjin Gongnan Street was close to the Tianhou Temple and other religious sites. Therefore, the food it manages is mainly vegetarian buns. Because its shop is close to the Haihe River and the terrain is low, it is often accumulated in rainy days. Invasion, in order to maintain business, the owner of the real vegetarian garden at the time built a stone threshold at the door, which is the origin of the stone threshold. Later, when Cixi Tai was later in Tianjin Tianhou Palace, he once tasted the plain package at the Zhensuyuan Restaurant and gave it the name “Stone Gate Subao”.

Tianjin Wei's cockroach, stuffed with minced pork, wrapped in thin noodles, cooked, put shrimp in the bowl, winter vegetables or shrimp skin, seaweed, topped with hot bone soup. Put some coriander, the taste is exceptionally fragrant. Tianjin is divided into Hanmin and halal. The Han people operate the common glutinous rice and the large stuffing glutinous rice, as well as the introduction of Guangzhou's "Wonton". The Hui people don't call it 馄饨, but the "Lingjiao soup" is filled with beef and lamb.

The halal restaurant is dominated by beef and mutton, and Fuxing Road is the most famous.

As the earliest fried rice cake of China's old name, it is one of the three "three musts" in Tianjin, which began in the Qing Dynasty. In 1892, Liu Wanchun (Hui), the founder of the ear-eye fried cake, and his nephew Zhang Kuiyuan partnered to rent a door of the eight-foot square in Beimenwai Street, Hongqiao District, Tianjin, and set up a fried cake shop. At first, it was only sold for twenty or thirty pounds a day. Because Liu Wanchun's fried cakes are fine, well-made, delicious, tasteful, and inexpensive, they are unique in the North Gate Street, and the sale is booming. On the holidays, people borrow the homonym of "cake" - "high", taking the step of stepping up and rushing to buy. Because the fried cake shop is close to the narrow-eyed eye alley that is only one meter wide. Later, the people joked: "Where to buy fried cakes?" "Eye-eye fried cakes go!" Slowly, people are funnyly called ear-eye fried cakes. .

Baidu Dumpling Garden inherits the secret recipe of the centuries-old palace dumplings. In order to carry forward the secret recipe and hand-made craft of the palace dumplings, the in-depth research and development of the seasonings is carried out, adding more than 30 flavors and no MSG ingredients, carefully modulating hundreds of kinds of soups, each A kind of filling material corresponding to the broth is very beautiful after blending with the stuffing. Whether it is tasted in the shop of Baipeng Garden or the fresh dumplings tasted at home, you can feel a kind of “fresh” taste, original taste and true taste. .

The origin of the dog ignores the buns: a young man named "dog", the skill of making buns is superb, and the business thief is good. Because there are a lot of people eating his buns, the dog is too busy to talk to the customer, so that people who eat buns are nicknamed "dogs sell buns, ignore people." Over time, people shouted and slammed their mouths, calling him "the dog did not care" and called the buns he operated as "dogs don't care about buns." When Yuan Shikai was appointed as the governor of the new army in Tianjin, he once devoted the "dog no matter" buns as a tribute to Beijing to the Empress Dowager Cixi. After the Empress Dowager Cixi tasted Da Yue, he said: "The wild goose in the mountains and the wild goose, the land and the cattle and sheep are fresh, not as good as the dog, and the longevity of the food." Since then, the dog has changed its reputation and gradually opened up in many places.

Gui Faxiang originated in 1927, when he was near the beginning of the last century, he was born in an alley named 18th Street in Weihaihe, Tianjin. At first, there was only a small twist shop, which was already known at the beginning. Tianjin City people frequented it and loved it. The small shop number was called "Gui Faxiang". Because the local people especially liked to name the street by the name of the street, the horn of the 18th Street twist was also named.

Dafulai Casserole was created by Zhang Lan in the 22nd year of Emperor Qianlong of the Qing Dynasty (AD 1757) and has been inherited for nearly three hundred years. The name of the store was given by the Emperor Qianlong during the second southern tour. Casserole is a unique local snack in Tianjin, generally used as a breakfast snack. The old Chinese brand “Dafulai” is the first brand in the Tianjin Casserole market. Dafulai casserole is cut into a willow-shaped strip of mung bean pancakes in Tianjin. It is immersed in plain brine, served in a bowl, served with sesame sauce, bean curd, spicy oil, spicy paste, sprinkled with fragrant dried cilantro and coriander. Made of six small materials. The finished product is colorful, multi-flavored, plain and fragrant, and the pot is tender and tender, with a delicious taste and rich nutrition.

Pancake fruit is a famous snack in Tianjin. The Tianjin people used it as an early meal, consisting of chopsticks made from mung bean noodles, eggs, and hazelnuts (fried dough sticks) or crispy “dragons”, served with noodles, diced green onion, and chili sauce (optional). .

蛤蟆 蜜 honey has the unique scent of sesame and old ferment, hot and sweet, palatable, cool to eat, refreshing, four sides sticky sesame, bean paste and sweet-scented osmanthus aroma, rich in soft taste. It is delicious, crisp, fragrant, crisp, salty, slightly sweet, full of color and flavor. It is deeply loved by the local people of the Han and Han dynasties.

Popular in Baodi's "roll stuffing patties" is an authentic traditional taste. It is rumored that this famous food was already popular during the Qianlong period of the Qing Dynasty. In the 1920s and 1930s, Li Quande and Zhao Balzi, respectively, were sold in Baodi City, and the best-selling, best-tasting and most famous meats were called “Jingdong Cuisine”. They are very particular about the ingredients and ingredients. Pork only uses the "front groove" part. Each kilogram of "pre-slot meat" should be matched with a small fragrant oil for one and a half (the old scale system is 16 for 1 kilogram), onion, Ginger, pepper water, spiced noodles and other condiments are all available. The processing is more delicate and exquisite. Each jin flour and pork per market are only made into four meat patties. Each patties are divided into eight layers. The level is clear, the outer focus is tender, the fragrance is tangy, and if you eat it, you can also call it Baoji garlic and old vinegar. It is really "human food". This kind of famous food has been handed down all the time, and its flavor and fame are comparable to those of the famous flavored “Xianghe Meat Pie” in Xianghe County, Hebei Province.

There are many varieties of five fruits produced by Guoren Zhang. There are many kinds of flavors of peanut kernels, such as pure fragrant peanuts, pure taste, and aftertaste, which is a ancestral good. Amber walnut kernels are hemispherical, and the walnut kernels are wrapped with amber coats. They are exquisitely cut, with distinct convex and concave, lustrous and attractive. They are like unique crafts that are intricately carved. They are slightly sweet and fragrant, non-sticky and sticky, delicious and crisp, and endless aftertaste. These two products used to be the Imperial Palace of the Qing Dynasty, and they have also been the grandeur of today's state banquet.

Tianjin Laosheng Xiangbaozi Shop---Started in 1928, it mainly deals with Tianjin traditional old-fashioned water-filled meat package. The raw materials are made from selected pigs. Pure sesame small sesame oil tastes delicious and delicious. Loved by the majority of customers, the so-called "Old Shengxiang century-old industry inheritance of the artistic conception of the three days of the end of the thick, so that the teeth of the cheeks stay away from the fragrance of the long-term long-term long-term taste of the United States can make friends with the four parties Memories are unforgettable."

The white noodles taste very authentic, with dumplings, pot stickers, and sizzling, especially complete. The specialty dumplings here are West Lake Mutton, Beef Carrot, and Sanxian Shaomai. The signature dumplings Xihu mutton stuffing is very good. It has a whole mutton filling, and it is elastic. The filling is not awkward. The focus is on the fat soup and the mellow taste. Very expensive, you can buy it and cook it yourself.

Tianjin pork is one of the eight bowls in Tianjin. The main dishes of the eight bowls are: fish fillets (taken from herring or black fish), shrimp, whole family (made with sea cucumbers, fish lips and other aquatic products), sweet-scented osmanthus fish, squid, single gluten, glutinous rice Shredded pork, smashed meatballs, roast meat, loose meat, etc. The main dishes of the eight bowls are: fried green shrimp, ingot meat (steamed meat), simmered chicken, burned three silk, burned north and south (winter bamboo shoots, mushroom), green steamed mutton strips, egg yolk crab yellow, whole stew (water sea Products), sea cucumber meatballs, broth chicken, chicken smashed, squid, agate wild duck and so on.

The officially burned fish is the original name of the fish, and the color of the dish is yellow, white, black and green. It is cute, the fish is crispy inside, the texture is extraordinarily tender, the acid is sweet, and the appetite is opened. The title "官官" is because the Emperor Qianlong tasted this dish during the Qing Dynasty. The flounder has only one big thorn in its body, the scales are small, and the meat is very tender and fresh. The main ingredient of “Guanzhuanmu” is golden yellow, with white, green and dark brown ingredients interspersed among them. The color is harmonious and bright, the fish sticks are crispy, the meat is tender, the juice is the main ingredient, the sweet and sour is slightly salty, and it is unique. Drink the product.

扒 vegan is a dish, the ingredients are magnolia, mushrooms (fresh), cucumber, melon, carrot, cabbage. The color is bright, neat and beautiful, tastes savory.

Braised oxtail is actually a traditional dish in Shaanxi, but Tianjin has made this dish a classic dish. The table must be a dish. The color is oily, the meat is thick, and the flavor is mellow.

The gluten is also called a one-sided gluten. It is a halal special dish with authentic Tianjin flavor. It is almost indispensable for every table. The so-called "independence" is actually the meaning of "small fire stew", a bit similar to braised. The single gluten is shaped by a small fire, soft and not rotten, very chewy. If it is served with some river shrimp, it tastes salty, sweet and delicious. The unforgettable rich taste is very popular among people.

Stir-fried shrimps are the "fine eight bowls" dishes, the main ingredients are Tianjin River-made green shrimps, the color is green and white, the meat is tight and tender, the best season to eat in the early autumn and winter season, the shrimp at this moment is the most plump and tender. The characteristic of fried green shrimp is that the shrimp is peeled out from the live shrimp. The meat is sweet and full. Generally, the bean sprouts will be put on. When the bean sprouts are fried, the wine can be removed, and the flavor can be removed and the flavor is enhanced. Good bean sprouts are more green. Although the shrimps are small, they are sweet and crisp, refreshing and refreshing, and have a lustrous color.

Silverfish Purple Crab Hot Pot is one of Tianjin's traditional dishes. The main ingredient of this dish is the silver fish and purple crab, which are called "Winter", and they are fried and made into a delicious soup. Silverfish is selected from the Sancha River mouth, fresh and tasteless, and cooked food has the clear smell of autumn cucumber. Purple crab is selected from Beitang, deep purple, thin skin, double-layer crab cover. The taste of this soup highlights the freshness of silver and purple crabs.

罾[zēng] squid is a representative dish in Jin cuisine. The whole squid is wrapped in sauce and lying on the plate, and the squid with scales is fried. Because of its fish shape, it is like struggling in the net, so the name. It is characterized by crispy scales, tender meat, and great acidity. Especially after the hot drink is poured into the hot marinade, the steam is transpiration, the fragrance is overflowing, the hot fish absorbs the hot juice, and the sound is heard, the visual, the auditory, the sense of smell and the taste are excellent, which adds extra interest.

Using the "Fried Cooking" technique, the main ingredient can be directly heated in contact with the wok. Keep the original color of the prawns, so that the color is more red and the taste is more fresh. In particular, the use of onions, ginger, and garlic pots to scent, highlights the characteristics of the dishes that are good for cooking. Its finished shape, beautiful color, bright oil, savory and sweet, very beautiful.

Jinwei squid is made according to one of the “Tianjin Sanjue”, which is made from Guifaxiang Twist. It takes the live fish as raw material and kills it. The fish is sandwiched between the tenderloin and the fat, and the shape is turned into a twist. Hang the egg white paste, solidify and fish out after the oil pan is fried, topped with sauce, sweet and sour taste, novel style, it seems that twist is fishy, ​​it will definitely lift your appetite.