What are the cuisines in Beijing and Tianjin?

Shibajie dough twists

The founders of Guifaxiang Twist are Fan Guicai and Fan Guilin. They once opened "Guifaxiang" and "Guifacheng" dough twists shops 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

Ear-shaped fried cake has a history of more than 100 years. During the Guangxu period of Qing Dynasty, the founder of "You Bing Liu" made a living by selling oil cakes. Because of his meticulous workmanship, he gradually formed a unique style, and the store was located at the exit of the narrow Erdouyan Hutong outside the north gate, which was dubbed by many diners as Erdouyan 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 been awarded the "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. 1994 won the gold medal in the 5th Asia-Pacific Expo, and 19971February was recognized as "Chinese famous snack" by the Chinese Cuisine Association. Erduoyan Fried Cake, Goubuli Steamed Bun and Shibajie Twist were named as "Tianjin Sanjue Cuisine" by the Municipal Commercial Committee and the Cuisine Association.

Go Believe

It is a pity that tourists don't eat "Goubuli steamed stuffed bun" 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. The original name of "Goubuli" steamed stuffed bun shop is "Deju", which has a history of over 100 years. The owner's name is Guiguiyou, and his 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. "Dog" is too busy selling steamed bread to talk to customers. People made fun of him: "Dogs sell steamed 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, put it in an oil pan, fry it for a while, slightly scorch it, pour 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, and then marinated 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 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 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 used to be used by the Forbidden City for Empress Dowager Cixi. The most common way to eat now is to push "sugar fried chestnuts". 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. History records: "Yanqin Qianshu chestnuts, its people are waiting for thousands of households." This shows the richness of production. In modern times, Liangxiang and Zunhua are called top grades. Collectively called "Tianjin Chestnut", it is not actually produced in Tianjin, but concentrated in Tianjin and sold all over the country, so "Tianjin" enjoys its name. According to "Analysis of Tianjin Diary", "Su Qin said that although Yan Min didn't cultivate chestnuts, he could also use chestnuts to date. In the Tang Dynasty, Fan Yang was a local tribute. Today in Yanjing, chestnuts were blasted with mixed stones. Chestnuts are smaller than those in the south, but they taste quite sweet, so they are famous for 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 also 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 it in egg white, fry it in oil, and make it "whitebait lump", which has 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.

Beijing traditional snacks

■ Fried liver and tripe.

Fried liver and fried belly are famous snacks in Beijing, which were recorded as early as the Qing Dynasty. Generally, fresh mutton tripe is selected for deep-fried tripe, which is crisp and tender. Fried liver pays attention to the fat of liver sausage, which is rich but not greasy.

Song Xin believes that these two kinds of snacks are made from animal viscera. Although animal viscera can provide nutrients such as protein and vitamin A, it is not advisable to eat more in the case of high protein, high fat and high calorie in modern diet, especially for people with hyperlipidemia, high cholesterol and fatty liver. "And the taste is heavier, which will increase the daily salt intake."

■ bean juice, inby

Bean juice has long enjoyed a good reputation among traditional snacks in Beijing. Thick and mellow bean juice, gray-green color, sweet and sour taste. Often eaten with inby and Twist, it is golden in color, crisp and refreshing.

"Soybean juice is still a good food. It is made from soybeans through fermentation." Song Xin said, "Bean fermentation can decompose protein into small molecular peptides, which is very beneficial to human absorption and has high nutritional value." However, the unique taste of soybean milk is not acceptable to many people, so people like to eat it with inby, twist and side dishes. "inby, twist, etc. They are all fried, high in oil and high in natural heat. It is best to eat less. "

If you can't accept the taste of soybean milk, you can also eat some other bean fermented foods, such as fermented bean curd, lobster sauce and natto.

■ pea yellow

Pea yellow is light yellow in color, delicate, cool and sweet, and melts at the entrance. Eating in summer can relieve summer heat and promote diuresis, which is very popular among people. "The nutrition of pea yellow is still relatively high. It contains protein, carbohydrates, fat and multivitamins, and has diuretic, antidiarrheal and heat-clearing effects. Moreover, peas are rich in crude fiber, which can promote the peristalsis of the large intestine and play a role in clearing the intestines and relaxing bowels. "

However, pea yellow is sweet and high in calories, and can be eaten as a snack occasionally.

Mutton kebabs, etc.

Mutton skewers are loved by many people, and friends often get together to eat mutton skewers, drink and chat, especially young people. "The main problem of kebabs is the cooking method. Whether it is frying or baking, high temperature will change the protein of food and produce carcinogens. " Moreover, if you only eat mutton skewers and don't eat vegetables, it is not recommended in nutrition.

■ Liubiju pickles

The most famous pickles in Liubiju are sweet pickles with bright color, rich sauce flavor, crisp and smooth fragrance, moderate sweetness, sweet sauce eight treasures, white sugar garlic and so on. These are all familiar to people.

From a nutritional point of view, lactic acid fermentation is better than pickled kimchi. Oligopeptides can be produced in the process of lactic acid fermentation, which has health care functions such as antioxidation, reducing blood lipid and regulating blood sugar. The curing process not only has no such effect, but also destroys vitamin C in fresh vegetables.

In addition, Song Xin reminded that if you pickle pickles at home, you should also pay attention to the problem of nitrite. Pickled pickles contain more nitrite, which enters the human body to form carcinogen nitrosamines. Generally speaking, the content of nitrite in pickles is the highest from the third day to the eighth day, which can be avoided when eaten. "You can also eat garlic, tea and detoxification foods containing vitamin C to prevent nitrite from being converted into nitrosamines in the body."

■ Pastry

Pastries such as peach crisp, crispy skin and jujube cake are favorite snacks of old Beijingers. Some are sweet and slippery, and some are broken in the mouth, which is really memorable. In the past, every time I visited relatives and friends and visited my elders in the New Year, I paid attention to putting a "snack box", which showed its popularity. Nowadays, all kinds of food are abundant, and cake has become a common food in people's lives.

"Generally, the oil content of cakes is relatively high. For example, pastry is made of oil and flour, which mainly provides carbohydrates. Be careful not to overdo it, especially the elderly. " Song Xin said, "You can adjust the time, for example, as an extra meal between meals, and try not to eat it at dinner."

staple

■ Slag river surface

Old Beijing Zhajiang Noodles enjoys a long-standing reputation. The nutrition in the slag river is comprehensive, especially there are many kinds of vegetables, which are not only delicious, but also can supplement vitamins, carbohydrates, protein and so on. "But the fried sauce is salty. When eating, it is best to put less sauce and more vegetables to reduce salt intake. "

■ Rice flour, hot and sour powder

Rice flour and hot and sour powder are rich in ingredients, rice flour can provide carbohydrates, and added vegetables, soybeans and other accessories contain vitamins, protein and so on. , so the nutrition is more balanced. "Song Xin said," however, many rice noodles are made of chicken soup and stock. Inevitably, the oil content is relatively high, and patients with gout and hyperlipidemia had better not eat it.

■ jiaozi, steamed stuffed bun

As the saying goes, "It's not as delicious as jiaozi." In life, jiaozi, steamed stuffed bun and pie are deeply loved by people. But now most stuffing foods are meat stuffing. In order to improve the taste, animal fat may be added, which will increase the intake of saturated fatty acids.

In spring, you can eat more vegetarian jiaozi, such as leeks, eggs and shrimps, which is beneficial to the rise of yang. In addition, mushrooms, auricularia auricula, carrots, spinach and other vegetables containing soluble fiber and dietary fiber can also be used as fillings, which can reduce greasy and help balance nutrition.

cook

■ Stewed meat

"Steaming, boiling and stewing are commendable cooking methods in nutrition." Like stewing meat, after more than 2 hours, the fat structure of the meat will change, the unhealthy fat content will decrease, and the cholesterol content will also decrease. It will be healthier if it is paired with kelp, potatoes, carrots, white radish and other vegetables. But patients with hypertension, hyperlipidemia and diabetes should eat less.