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Nanshi Cuisine Street is located in Nanshi, the busiest section of the city's downtown area of Tianjin, China. It is a national, classic and palatial architectural complex. Nanshi Cuisine Street looks like an ancient walled city enclosed by a circle of neat three-story buildings. There is a crossroad in the "city," and at the centre of the crossroad is a musical fountain. The entire structure is covered with a glass roof. Even not tasting anything, one could be attracted by the buildings itself, which carry a kind of classical ethnic beauty. The green glazed roof tile, colored vivid pattern compel the admiration.
Nanshi Cuisine Street houses over 100 shops trading in delicacies from across China, is also a marvelous gastronomic wander. For those who are hungry to dip their chopsticks into Chinese dishes of various flavors, the food street provides some of the country's best choices. It is particularly known for its seafood, culled from the port area of Tanggu. In typical Chinese custom, the fish is brought live to your table for your pre-cooking approval before being prepared.
Tianjin is famous for the cheap eats and the great snacks. The most outstanding contribution to the Chinese menu are Goubuli Steamed Stuffed Bun. "Goubuli" literally translated as "dog does not care". There are several stories about the origin of the delicious meat buns.
Crispy deep-fried dough twists is made from wheat mixed with sesame seed, sugar, preserved fruits and nuts.
Jianbing guozi is a thin pancake made from green bean flour. When it is being grilled, an egg is broken and spread over the top of the pancake, then a sweet soy sauce and a hot sauce is spread over the pancake. The pancake is then wrapped around a Chinese donut.
There are also Yangliuqing New Year Pictures (nianhua), Zhang's Clay Sculptures, Wei's Kites and other typical folk arts been sold on the street.
The clay sculptures are famous in Tianjin, especially those made by Zhang family. Unlike the colorful clay sculptures from other parts of China, the works by the Zhangs are a reflection on life; the eyes of these small mud men sculptures express sorrow, happiness, joy and frustration. The Zhang's and other shops selling these sculptures can be found on the street.
The New Year Pictures (nianhua) of Yangliuqing combine delineation, woodcarving, overprinting, color painting and mounting techniques; and feature an exquisite touch, smooth lines, elaborate techniques, lifelike color paintings and a vivid luster, especially the color paintings of human faces, which are fine, bright and true to life.
Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.
Shanghai cuisine, also known as Hu cuisine, is a popular style of Chinese food. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine which originated in Shanghai. In a broader sense, it refers to complex styles of cooking developed under the influence of neighboring Jiangsu and Zhejiang provinces.
Chinese art is visual art that originated in or is practiced in China, Greater China or by Chinese artists. Art created by Chinese residing outside of China can also be considered a part of Chinese art when it is based on or draws on Chinese culture, heritage, and history. Early "Stone Age art" dates back to 10,000 BC, mostly consisting of simple pottery and sculptures. After that period, Chinese art, like Chinese history, was typically classified by the succession of ruling dynasties of Chinese emperors, most of which lasted several hundred years. The Palace Museum in Beijing and the National Palace Museum in Taipei contains extensive collections of Chinese art.
In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Xiaolongbao refers to a type of small Chinese steamed bun (baozi) traditionally prepared in a xiaolong, a small bamboo steaming basket. Xiaolongbao are often referred to as a kind of "dumpling", but are distinct from Chinese jiaozi or wonton.
Chuan, especially in the north-east of China referred to as chuan'r, are small pieces of meat roasted on skewers. Chuan originated in the Xinjiang region of China. It has been spread throughout the rest of the country, most notably in Beijing, Tianjin, Jinan and Jilin, where it is a popular street food. It is a product of the Chinese Islamic cuisine of the Uyghur people and other Chinese Muslims.
Cha siu bao is a Cantonese baozi (bun) filled with barbecue-flavored cha siu pork. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries.
Japanese Chinese cuisine, also known as Chūka, represents a unique fusion of Japanese and Chinese culinary traditions that have evolved over the late 19th century and more recent times. This style, served predominantly by Chinese restaurants in Japan, stands distinct from the "authentic Chinese food" found in areas such as Yokohama Chinatown. Despite this difference, the cuisine retains strong influences from various Chinese culinary styles, as seen in the Shippoku cooking style.
A New Year picture is a popular Banhua in China. It is a form of colored woodblock print, used for decoration and the performance of rituals during the Chinese New Year Holiday. In the 19th and 20th centuries some printers began to use the genre to depict current events.
Clay Figure Zhang is a famous folk art in Tianjin, China. It was created by Zhang Mingshan during the Daoguang reign (1821–50) of the Qing dynasty.
Yangliuqing Town is a market town in Xiqing District, in the western suburbs of Tianjin, People's Republic of China. Despite its relatively small size, it has been named since 2006 in the "famous historical and cultural market towns in China".
Regional street food is street food that has commonalities within a region or culture.
Tianjin cuisine, also known as Jin cuisine, refers to the native cooking styles of Tianjin, the largest port city in Northern China. Though heavily influenced by Beijing cuisine, Tianjin cuisine differs by being more focused on seafood. It is categorized by its freshness, saltiness and soft and crispy textures. Cooking methods include grilling, simmering, sautéing and steaming. With more than 300 years of history, the development of the Tianjin cuisine was highly dependent on the diet of boatmen and the salt trades due to its geographical location. Tianjin Food Street is a place where cross-cultural Chinese dishes may be found. Popular dishes include Eight Great Bowls, Four Great Stews, Tianjing goubuli, and Four Winter Delicacies, among others. Eight Great Bowls is a combination of eight different meat dishes. The Four Great Stews refers to a very large number of stews, including chicken, duck, seafood, beef, and mutton. Tianjin also has several famous snack items. Goubuli (狗不理包子) is a classic steamed stuffed bun (baozi) that is well-known throughout China. Guifaxiang (桂发祥麻花) is a traditional brand of mahua.
Chinese regional cuisines are amongst the many different cuisines found in different provinces and prefectures of China as well as from larger overseas Chinese communities.
Spring rolls are rolled appetizers or dim sum commonly found in Chinese and Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably depending on the region's culture, though they are generally filled with vegetables.
Jianbing is a traditional Chinese street food similar to crêpes. It is a type of bing generally eaten for breakfast and hailed as "one of China's most popular street breakfasts." The main ingredients of jianbing are a batter of wheat and grain flour, eggs and sauces, cooked quickly by spreading the batter on a large frying pan or a specialized flat hotplate. It can be topped with different fillings and sauces such as baocui, ham, chopped or diced mustard pickles, scallions and coriander, chili sauce, or hoisin sauce depending on personal preference. It is often folded several times before serving.
Jianbing guozi or "deep-fried dough sticks rolled in a thin pancake" 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 November 20, 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 has been hailed as "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 or crispy "dragons", served with sweet bean sauce, diced green onion, and optionally chili sauce.
Guoba Cuisine, is a kind of authentic speciality and typical breakfast in Tianjin, China. There is nowhere to find its specific origin, as it is said to have a history of over 300 years. Guoba Cuisine is well known for its salty but delicious taste. It used to be divided into two categories: vegetarian and meat, though only the vegetarian version is still popular today. Dafulai Guoba Cuisine is the most representative time-honored brand in terms of Guoba Cuisine in Tianjin. In 1997, Dafulai Guoba cuisine was ranked among the first batch of "Famous Chinese Snacks" by the Chinese Cooking Association. Its cooking techniques had also already been listed in the second batch of Intangible Cultural Heritage of Tianjin city in 2009.