Tianjin Cuisine

2019 Jan-31

Cuisine

Tianjin cuisine places a heavy focus on seafood, due to Tianjin's proximity to the sea. It can be further classified into several varieties, including the rough (Chinese: 粗; pinyin: cū), smooth (simplified Chinese: 细; traditional Chinese: 細; pinyin: xì), and high (Chinese: 高; pinyin: gāo). Prominent menus include the Eight Great Bowls (Chinese: 八大碗; pinyin: Bādà wǎn), a combination of eight mainly meat dishes, and the Four Great Stews (Chinese: 四大扒; pinyin: sì dà bā), actually referring to a very large number of stews, including chicken, duck, seafood, beef, and mutton.

The four delicacies of Tianjin include Goubuli baozi, Guifaxiang Shibajie Mahua (Chinese: 十八街麻花; pinyin: shíbā jiē máhuā), Erduoyan Zhagao (Chinese: 耳朵眼炸糕; pinyin: erduoyǎn zhà gāo) and Maobuwen Jiaozi (Chinese: 猫不闻饺子; pinyin: māo bù wén jiǎozi). Well-known foods include Caoji donkey meat, Bazhen sheep-leg mutton of Guanshengyuan, Luji Tangmian Zhagao, Baiji Shuijiao, Gaogan of Zhilanzhai, Guobacai of Dafulai, Subao of Shitoumenkan and Xiaobao chestnut. These famous snacks are available in Nanshi Food Street, which was a famous calling-card of Tianjin in the aspect of cuisine.