The formation of Tianjin people's dietary customs is closely related to their environment. In the history of Tianjin, because there are many rivers and bays, plus lakes, lakes and ponds, the waters are wide and close to the sea, so aquatic products are extremely rich and diverse. River fish, sea fish, shrimp, crab, mussels, everything. Tianjin people like to eat seafood and seafood, which is the unique advantage. There are two proverbs in Tianjin: "Dangdang seafood is not inedible." He also said: "Eat fish and shrimp, Tianjin is home." It reflects Tianjin people's special interest in seafood and seafood.
In the suburbs of Tianjin, especially in the southwest, there are large areas of paddy fields, reeds, depressions and shallow ponds, which breed a large number of frogs, crabs and locusts, and are also the habitat of wild ducks, geese, swans, quails, iron finches (bigger than sparrows) and other birds. These are all non-staple food resources that Tianjin people used to be proud of. Tianjin is famous for fried grasshoppers (locusts) and fried iron finches. With the expansion of urban area and the transformation of Haihe River, these resources have been exhausted day by day, but people still can't forget these games.
The formation of Tianjin food culture is also deeply influenced by historical inheritance, residents' changes and cultural exchanges. In the first year of Zhenyou in Jin Dynasty (12 13), it was named Zhigu Village, and the town was established. With the development of shipping and water transport, its position has become more and more important. In the second year of Yongle in the Ming Dynasty (1404), it was officially renamed Tianjin. By the middle of Qing Dynasty, Tianjin had become a prosperous metropolis with equal emphasis on grain transportation and salt affairs. From the perspective of dietary customs, it has strong local characteristics, and at the same time, because of the exchanges of businessmen, the diets of Shanxi, Shandong, Henan, Suzhou and Hangzhou have a certain impact on the diet of Tianjin people. After the Opium War, Tianjin was turned into a trading port and imperialist forces invaded Tianjin. After the Revolution of 1911, Tianjin became a gathering place for feudal warlords and stepping down bureaucrats. Therefore, western food, court and official dishes, Fujian, Guangdong and Jiangsu and Zhejiang dishes all have certain markets in Tianjin.
Being good at cooking fresh rivers, seas and wild birds is an inherent feature of Tianjin's cooking skills. In terms of techniques, special attention is paid to steak, soft stir-frying, stir-frying and steaming. In the old days, there were eight famous shops in Tianjin (Yihe City, Fuju City, Yisheng City, Jusheng City, Juyuan City, Mingli City, Juhe City and Juqing City), specializing in high-end banquets. Representative dishes include carp, fried yellow croaker vermicelli, fried shrimps, fried prawns, purple crab with sour sand, preserved money finches, mally wild ducks and so on. The "Eight Great Achievements" and so on are all for dignitaries, wealthy businessmen and tycoons, and have nothing to do with civilians. The second marriage restaurant is more common, which caters to the needs of general banquets and accepts all seats. There are quite a lot of dishes, including soft and hard birds (fried iron finches with soft breasts and hard meat in the head, legs and cavities), agate wild ducks (sliced and fried wild ducks, thickened with auxiliary materials, named after the color of duck meat is like agate), official roasted flounder (sliced clean flounder, boiled powder, thickened with overheated oil) and ginseng lips and intestines. Baba (barbecue strips, beef, chicken legs, gluten, and, if it is Baba, sea cucumber, shredded pork, duck strips and fish fans) is also a specialty of Rou Er restaurants. There is also a banquet hall in Tianjin, which specializes in weddings, funerals, small-scale banquets with one or two tables, and also sends people to deliver food to your door. Its cooking level is equivalent to two meat restaurants, usually the whole table is mainly composed of five bowls and four plates. Ordinary noodle restaurant is a restaurant where people go in and out, mainly engaged in jiaozi, fried dumpling, steamed stuffed bun and other fillings, as well as simple cooking. In recent decades, the pattern of the above-mentioned catering industry has undergone fundamental changes, and there is little gap between citizens in food consumption.
There are abundant fruits near Tianjin, such as Yali pear, Pak Lei, Boli, flour plough, persimmon, jujube, apple, sand fruit, red fruit, watermelon, wax gourd, watermelon, croissant, mulberry and grape. There are also many fruits brought in from other places. People like to eat it, and they also take fruit as a gift. The diet culture of the Han nationality The daily diet of ordinary citizens in Tianjin is three meals a day. Breakfast is relatively simple, called "breakfast". Or do it yourself, or buy it on the street, or buy some and do some yourself. Lunch and dinner are more particular, and most of all kinds of non-staple food are made in these two meals. Tianjin people like to eat porridge (porridge) in the morning and usually cook it at home. In autumn, winter and spring, porridge is cooked with millet or rice; In summer, mung beans are often added to rice. Outsourcing breakfast includes soybean milk, wonton, bean curd, noodles tea, vegetarian meatball soup, "crispy rice", pancakes, sesame seeds, steamed stuffed buns, pot stickers, black beans (rotten broad beans), and desserts include glutinous rice balls, tea soup, eight-treasure porridge, red bean porridge, cut cakes, pot stickers and so on. Equally commendable is that there are many kinds of preserved fruits and scones. Noodles for lunch and dinner include steamed bread, flower rolls, oil and salt rolls, steamed buns, steamed cakes (with sugar, bean paste or red jam in them), jujube cakes, silk cakes (which can be mixed with corn flour), corn flour steamed bread, dead flour cakes, flour cakes, instant noodle cakes, meat patties, chopped green onion cakes, leek cakes, sugar cakes and gold-coated silver cakes (that is, white bread cakes). There is a small amount of rice in the station, which can only be eaten on holidays. In addition to cooking porridge with rice, Tianjin also cooks porridge with millet or corn flour, and cooks porridge with corn seeds, which is also called stick porridge. There is also a traditional ordinary meal in Tianjin called "one pot cooking". In the old days, every household used wood stoves, and the main and non-staple foods were cooked in one pot, hence the name "one pot cooking". For example: boiled fish, steamed eggs, steamed broth, boiled potatoes, yam, taro, carrots and so on. At the bottom of the pot, stick tortillas on the bottom of the pot and steam steamed bread or rice. Variety can be more or less. When it is done, it can often fill a big table with various flavors, colors and comprehensive nutrition. Non-staple foods are mainly meat, fish, shrimp, mussels, various vegetables and tofu gluten.
Pork is usually stewed and boiled, beef and mutton are mostly stewed, sometimes potatoes, yams or Chinese cabbage are added, and carrots and onions can also be added to beef and mutton. Stir-fried meat is mostly cut into shredded pork and sliced meat. There are many ways to eat fish. Small fish are often fried, stewed or made into crispy fish; Shad, silver carp, yellow croaker, tribute fish, etc. Generally, it is braised or steamed; Sometimes shrimp, crispy rice and golden needle fish are used to make noodle soup. Common shrimps are prawn, Hong Kong prawn, yellow prawn, green prawn, white rice prawn, mussel and so on. Besides cooking and frying, they are also used to wrap jiaozi, make noodles and pickle, stew tofu and make shrimp balls. There are clams, green clams, scallops, clams and so on. The general way to eat it is to dip it in ginger, garlic and vinegar, or fry it with eggs. There are crabs, sea crabs and freshwater crabs. When eating, it is steamed or boiled, and vinegar and ginger are not eaten; There are also crab meat peeled, stuffed or fried with side dishes. Among vegetables, Chinese cabbage is the main course of Tianjin people in winter. Others such as Chinese cabbage, potatoes, kohlrabi, lettuce, beans, eggplant, wax gourd, pumpkin, pumpkin, yellow claw, onion, cabbage, celery, spinach, potherb mustard (called pomegranate red in Tianjin, spring deficiency), fennel, coriander, cauliflower, carrot and so on. Pickled vegetables are also very popular in the family, such as pimples, mustard greens, radishes, Chinese cabbage and so on. There are also sauerkraut (carrots, carrots, celery, Chinese cabbage, etc. Dice everything, marinate it with salt and pepper, and you can eat it in a few days, and add some sesame oil when you eat it. There used to be a couplet that said sauerkraut: "Marinate green, yellow, white and green, and chew out the feathers of the palace merchants." "Write the color in the first sentence and the sound in the next sentence. Spicy pimple is made by adding shredded radish to pickled mustard tuber, and adding vinegar and oil when eating, so that it is both soft and hard, which is very delicious. Gourmet dishes are also indispensable dishes in Tianjin people's lives. Such as tofu, dried fragrant bean curd, gluten, bean curd, vegetarian meatballs, vegetarian chowder, vermicelli, shredded bean curd, etc. , can be eaten directly, can also be used with other dishes, can be used as dumpling stuffing or noodle sauce.
Judging from the seasonal changes of diet, we should eat more fish and shrimp in spring and summer and eat more crabs and grasshoppers in autumn. After winter, Tianjin people like to eat assorted hot pot. Many people in Tianjin bring their own hot pot. The common raw materials for eating hot pot are: barbecue, large intestine, fish fillets, shrimp, iron finch, gluten, fried yam, bamboo shoots, mushrooms, sea cucumbers, chicken nuggets, chicken offal, vermicelli and vegetable leaves. Snacks In addition to the breakfast mentioned above, there are many snacks on the market in Tianjin, which occupy an important position in the daily life of citizens. Nowadays, except for a few old brands such as Goubuli Steamed Bun Shop and Xiangdezhai, most of them no longer exist. However, in the past hundred years, snacks in Tianjin have developed rapidly, and food is richer than at that time. Here are some examples, such as: Yangcun cake, cooked pear cake, chestnut cake, pea cake, Lama cake, bee cake, coil, glutinous rice dessert, grasshopper, sugar pile (Sugar-Coated Berry), donkey rolling (bean cake), lobster sauce cake, fried triangle, fried stinky tofu, fried popcorn, crispy radish and broken beans, pear crisp sugar and cotton. Hui people's diet culture There is not much difference between Tianjin Hui people and Han people in their daily diet. However, in addition to fasting pork, there are also some fasting products in the diet. Among all aquatic products, those without gills and fins do not eat, those like fish but not called fish, those called fish (such as turtles, eels and cuttlefish), those without scales (such as loach and catfish) and those that are rampant (such as crabs).
Hui people in Tianjin celebrate Eid al-Adha and Eid al-Fitr, and their eating customs are the same as those in Beijing and other places. Happiness, longevity, marriage, marriage, noodles in the morning, rice in the afternoon, rolls, steamed bread and so on. Banquet specifications mainly include five bowls, four plates and eight bowls. There are red soup meat (cattle), white soup meat (sheep), meatballs (sheep), fish fillets, braised chicken, braised shrimp, gluten alone, braised carp and so on in the eight bowls of Huimin people. Among them, the braised carp is put in a fish plate, so it is actually seven bowls and one plate. Hui people usually slaughter sheep at funerals (now they buy mutton). In the past, when conditions were good, they also slaughtered cows and camels. On the fifth day after death, the slaughtered sheep was bought by the married daughter; Sheep slaughtered after the seventh day should be distributed to relatives, friends and neighbors, and at the same time, they should be given "oily fragrance" (Hui food, fried noodles, such as fried oil cakes, but the noodles are not cut). Tips for China Eating Net: All rights reserved, please indicate the source statement: All recipes, articles, knowledge and data published in this article and China Eating Net Food Encyclopedia are for reference only, please check them yourself before use, and the risks arising therefrom shall be borne by you personally. China Food Network "Food Encyclopedia" strives to become a professional life service platform that provides the best practical food, recipes and recipes, professional health knowledge, life tips and ingredients introduction.