Tianjin

Soup made with crispy crepe strips, bean curd, green onions, soy sauce, ginger, sesame oil

Jianbing guozi is a popular Chinese street food originating in Tianjin. The exact origin of Jianbing guozi has not been verified, and it was the supplement of Tianjin Ta Kung Pao on 20 November 1933, that first appeared in modern newspapers. In June 2017, the skill of making Jianbing guozi was included in the fourth batch of municipal intangible cultural heritage list in Tianjin, and is said to be "one of China's most beloved street breakfasts", especially in Tianjin and the neighboring province of Hebei. It is a sub-category of jianbing and consists of pancakes made from mung bean flour, eggs, and youtiao (fried dough sticks) or crispy "dragons", served with sweet bean sauce, diced green onion, and optionally chili sauce.

Ear-hole fried cake is a fried rice cake that is a popular street food in Tianjin, China. It was invented by a street vendor named Liu Wanchun (劉萬春) during the Guangxu Emperor's reign. Ear-hole fried cakes are considered a traditional food of Tianjin and are sold as street food, in restaurants, and commercially. Traditionally, it is made of fried yellow rice bread. The bread is kneaded, filled with red bean paste, and covered in sugar. The cake is then fried until crispy. Ear-hole fried cake is often referred to as one of the "Three Tianjin delights", (天津的“三绝”食品) along with mahua and goubuli.

Mahua or Fried Dough Twist is a Chinese dough twist that is fried in peanut oil. It has a shiny and golden look. It is prepared in various ways with different flavors, which range from sweet to spicy, and usually has a dense and crisp texture. The origin of Mahua can be traced back to thousands of years ago. Many places have a tradition of eating Mahua, and Mahua is considered a signature food of the northern Chinese city of Tianjin. According to legend, Mahua originated two thousand years ago. At that time, people celebrated a three-day festival in which they were not allowed to use fire. The lack of access to fire meant that people were unable to cook during the festival. In order to eat, people needed to prepare food that did not spoil easily, before the festival. Thus, the original form of Mahua, which is fried dough with honey, was invented. Because the original Mahua could be kept fresh for a long time, it was a good snack for the festival. In another tale of the origin of Mahua, Mahua was created to curse the hateful scorpion. At that time, the wild scorpions were bothering people. For revenge, people twisted wheat dough into the shape of the scorpion's tail, then fried and ate it.

Hawthorn berries filled with bean paste, nuts, seeds, then grilled and coated in syrup

Tanghulu or tang hulu (traditional Chinese: 糖葫蘆; simplified Chinese: 糖葫芦; pinyin: táng húlu; lit. 'sugar calabash'), also called bingtang hulu (冰糖葫蘆; 冰糖葫芦; bīngtáng húlu; 'rock-sugar calabash'), is a traditional Chinese snack consisting of several rock sugar coated fruits of Chinese hawthorn (Crataegus pinnatifida) on a bamboo skewer. It is named for its calabash-like shape. Tanghulu is called tangdun'er (simplified Chinese: 糖墩儿) in Tianjin, tangqiu (simplified Chinese: 糖球) in Fengyang, Anhui, and tangzhan'er (simplified Chinese: 糖蘸儿) in Shandong. Tanghulu is often mistaken for regular candied fruits; however, it is coated in a hardened sugar syrup. Tanghulu has been made since the Song dynasty and remains popular throughout northern China. Chinese haw is the traditional fruit used, though in ancient times other fruits were also used. In records from the Qing dynasty, grapes and walnuts were added. The pits and seeds of the hawthorn are emptied and are commonly filled with sweet red bean paste before being skewered and dipped. In modern times, fruit choices have become more diverse, such as cherry tomatoes, mandarin oranges, strawberries, blueberries, pineapples, kiwifruit, and bananas.

Small glutinous rice cakes filled with sweet red beans and hawthorn and topped with candlenut, walnut or watermelon seeds

Crabs are decapod crustaceans of the infraorder Brachyura , which typically have a very short projecting tail-like abdomen, usually hidden entirely under the thorax.[a] They live in all the world's oceans, in freshwater, and on land. They are generally covered with a thick exoskeleton. They generally have five pairs of legs, and they have pincer claws on the ends of the frontmost pair. They first appeared during the Jurassic period, around 200 million years ago. Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin. Behind their pair of chelae (claws) are six walking legs and then two swimming legs. The crab breathes through gills on its underside; gills must be at least moist to work.

Crayfish[a] are freshwater crustaceans belonging to the infraorder Astacidea, which also contains lobsters. Taxonomically, they are members of the superfamilies Astacoidea and Parastacoidea. They breathe through feather-like gills. Some species are found in brooks and streams, where fresh water is running, while others thrive in swamps, ditches, and paddy fields. Most crayfish cannot tolerate polluted water, although some species, such as Procambarus clarkii, are hardier. Crayfish feed on animals and plants, either living or decomposing, and detritus. The term "crayfish" is applied to saltwater species in some countries.

Cold mung bean noodles with shredded pork, vegetables, egg strips and mustard

The donkey or ass is a domesticated equine. It derives from the African wild ass, Equus africanus, and may be classified either as a subspecies thereof, Equus africanus asinus, or as a separate species, Equus asinus.: 1  It was domesticated in Africa some 5000–7000 years ago,: 2 : 3715  and has been used mainly as a working animal since that time. There are more than 40 million donkeys in the world, mostly in underdeveloped countries, where they are used principally as draught or pack animals. While working donkeys are often associated with those living at or below subsistence, small numbers of donkeys or asses are kept for breeding, as pets, and for livestock protection in developed countries.

A collection of eight mainly meat dishes

Stir fried tofu with sea cucumber, crab, chicken, shellfish, squid, magnolia, snow peas

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients. The English language does not have a special culinary name for food prepared from fish like with other animals , or as in other languages (such as Spanish pez vs. pescado). In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). In per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. The expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.

A collection of stews, for example, beef, chicken, duck, mutton, seafood

Lapland bunting (sparrows), salangid, purple crabs and hotbed chives

Sparrows

Shrimp or prawn dishes are often prepared by frying, especially deep frying. There are several styles. Popcorn shrimp is the name of several small shrimp fritters. Cajun popcorn is a similar dish of peeled crayfish-tail fritters rich of spices, where shrimps could also be used as a substitute for crayfish.

Dumpling with 18 folds, filled with beef, lamb, seabass, pork

Seasoned and boiled sliced magnolia, shiitake mushrooms, cucumbers, winter melon, carrots and cabbage

Fried salangid

Lamb and mutton, collectively sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat. At various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.

Maobuwen jiaozi is a traditional dumpling from Tianjin, known for its handcrafted, tender wrappers filled with a flavorful mix of minced pork and seasonings. These dumplings are a popular comfort food and are often enjoyed steamed for a juicy bite.

Lamb and mutton, collectively sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat. At various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.

Official roast fish strips are a traditional dish from Tianjin cuisine, known for its unique preparation and flavor. This dish typically features fish that is roasted and seasoned, reflecting the region's emphasis on seafood and fresh ingredients.

Guotie Lijie is a popular Chinese dish featuring tender slices of pork loin that are breaded and then fried until crispy yet succulent. It's often served with a sweet and tangy sauce, making it a delightful combination of textures and flavors.

Stir-fried shrimp with vegetables, a traditional dish from Tianjin, China, known for its simplicity and freshness. It features succulent shrimp quickly stir-fried with minimal seasoning, often including vegetables like cucumber or bamboo shoots, to preserve the natural sweetness and tenderness of the shrimp.

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs , crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism.

A shrimp or shrimps (UK)) is a crustacean (a form of shellfish) with an elongated body and a primarily swimming mode of locomotion – typically belonging to the Caridea or Dendrobranchiata of the order Decapoda, although some crustaceans outside of this order are also referred to as "shrimp". More narrow definitions may be restricted to Caridea, to smaller species of either group or to only the marine species. Under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. Any small crustacean which resembles a shrimp tends to be called one. They swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. Crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.

Sour sand purple crab, is a distinctive dish from Tianjin, China, featuring fresh crabs stir-fried with a unique combination of sour and spicy flavors from ingredients like vinegar and chili. This seasonal delicacy is often enjoyed for its rich, tangy taste, highlighting the use of local purple crabs which are simmered into a delicious soup, embodying the robust flavors of Tianjin cuisine.

Braised shark's fin with vegetables is a luxurious Tianjin dish where shark's fin is braised in a rich, savory broth alongside an assortment of vegetables, enhancing its delicate texture. This dish represents the height of Chinese banquet cuisine, offering a combination of luxury and traditional flavors with ingredients like bamboo shoots, mushrooms, and sometimes sea cucumber.

Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Wok frying may have been used as early as the Han dynasty (206 BC – 220 AD) for drying grain, not for cooking. It was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. However, there is research indicating that metal woks and stir-frying of dishes were already popular in the Song dynasty (960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD Qimin Yaoshu. Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level.

Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Wok frying may have been used as early as the Han dynasty (206 BC – 220 AD) for drying grain, not for cooking. It was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. However, there is research indicating that metal woks and stir-frying of dishes were already popular in the Song dynasty (960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD Qimin Yaoshu. Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level.

Fried gluten ball soaked in water water

Vinegar braised fish rolls from Tianjin, China, are a traditional dish where fish fillets are rolled around a filling, often including vegetables or pork, then braised in a tangy vinegar-based sauce. The sauce, combined with ingredients like soy sauce, ginger, and sugar, creates a harmonious blend of sweet, sour, and savory flavors that complement the tender fish.

Sautéed Shelled Shrimp, is a traditional dish from Tianjin cuisine known for its fresh and slightly sweet flavor. It is typically prepared with shelled shrimp sautéed to highlight its natural taste, making it a popular choice among local delicacies.

Deep fried carp in a sweet and sour sauce, the carp is bent so it appears as if it is jumping into the fishing net

Chatang or seasoned flour mush is a traditional gruel common to both Beijing cuisine and Tianjin cuisine, and is often sold as a snack on the street. Depending on the region, it can be made using flour from one or more of a number of grains, including sorghum, broomcorn millet, proso millet, glutinous millet or wheat. The Chinese name is figurative, not literal, as there is neither any tea nor any soup in this dish. The dish is prepared in two steps. First, the flour is cooked in advance, often by stir-frying. When a customer orders the dish, hot water is poured into a bowl containing the flour(s) to create a paste-like mush, which is served with white and/or brown sugar and sweet osmanthus jam (桂花酱; guìhuā jiàng). The sweet osmanthus plant is not native to northern China. Traditionally, the skill of the server was judged on several factors and one of them is regarding the resulting mush: the most skillful server would be able to create the mush so thick that when a chopstick is inserted into the mush it remains vertical, while at the same time, the mush remains fluid. Other criteria for the servers' skills included the ability not to splash any hot water outside the bowl and spill out any flour, because traditionally, all ingredients are placed in a bowl into which is poured boiling water from a special copper kettle with a long, dragon-shaped spout called lóngzuǐ dàtónghú (龙嘴大铜壶; 'dragon-mouth large copper kettle'), and special skills were needed to handle this equipment. The ingredients are then stirred together and the chatang is eaten with a spoon.

The chestnuts are the deciduous trees and shrubs in the genus Castanea, in the beech family Fagaceae. The name also refers to the edible nuts they produce. They are native to temperate regions of the Northern Hemisphere. Chestnut trees are of moderate growth rate to fast-growing for American and European species. Their mature heights vary from the smallest species of chinkapins, often shrubby, to the giant of past American forests, C. dentata that could reach 60 metres (200 feet). Between these extremes are found the Japanese chestnut (C. crenata) at 10 m average;[note 1] followed by the Chinese chestnut (C. mollissima) at about 15 m, then the European chestnut (C. sativa) around 30 m.

Sauce made for dumplings (gyoza, jiazi), many different dipping sauces exist

Soup made with crispy crepe strips, bean curd, green onions, soy sauce, ginger, sesame oil

Sausage similar to kielbasa

Tianjin preserved vegetable , Tientsin preserved vegetable or Tianjin preserved cabbage) is a type of pickled Napa cabbage originating in Beijing and Tianjin region of China. It consists of finely chopped "arrow-shaft" cabbage (箭杆菜 jiàngān-cài; a variety with an elongated stalk) and salt. Garlic is also generally added in the pickling process, although it is omitted in versions prepared for consumption by members of certain Chinese Buddhist sects, who practice strict Buddhist vegetarianism and do not consume garlic or other spicy foods. This pickled vegetable is used to flavor soups, stir-fries or stewed dishes. Tianjin preserved vegetable is commercially available in earthenware crocks or clear plastic packages.[citation needed]