This article is a rough translation from Chinese. It may have been generated by a computer or by a translator without dual proficiency.
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Tianjin cuisine (Tientsin cuisine) is derived from the native cooking styles of Tianjin Municipality, a metropolis along the coast of northern China. It is heavily influenced by Beijing cuisine, due to its proximity. The cuisine differs by being sweeter, and more heavily focused on seafood. Tianjin Food Street is a place where cross-cultural Chinese dishes can be sampled. Popular dishes include Eight Great Bowls, Four Great Stews, Tianjing goubuli, and guifaxiang mahua, among others.Eight Great Bowls (八大碗) is a combination of eight mainly meat dishes. It can be further classified into several varieties, including the rough (粗), smooth (S: 细 / T: 细), and high (高). The Four Great Stews (四大扒) 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 (twisted dough sticks). Erduoyan (耳朵眼炸糕) is a traditional brand of fried rice cakes.
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Tianjin cuisine differs from Beijing cuisine in the following ways. One of its most distinctive traits involves the heavy concentration on seafood, particularly river fish and shrimp. This is primarily attributed to Tianjin's proximity to the sea.In the case of the same dish, the taste of Tianjin cuisine is not as heavy as that of Beijing cuisine, and this is often reflected in the lighter salty taste of Tianjin cuisine. This can be explained by the fact that although Beijing and Tianjin cuisines are both mainly salty in taste, the latter requires the addition or use of more sugar, which results to a distinctive flavor. Those new to the cuisine will immediately identify a slightly sweet taste embedded in the savory flavor.
Since ancient times, the cuisine is also known for its liberal use of oil. Historical accounts for example, during the late imperial period referred to Tianjin as the region where oily-mouthed businessmen were from. While this reference is linked to the capability of slippery-tongued Tianjiners to haggle for the best price, this also alluded to their well-lubricated tongues due to the abundance of oil in the local cuisine.
Tianjin cuisine also uses mutton and lamb more frequently due to the less frequently used pork in comparison to Beijing cuisine, and in the event of traditional holidays, mutton and lamb are nearly always prepared for holiday dishes. A greater proportion of Tianjin cuisine includes rice in comparison to Beijing cuisine. In addition, the ways noodles are served in Tianjin cuisine is different than that of Beijing cuisine in that for Tianjin cuisine, the vegetables and meat are served separately from the noodles; in Beijing cuisine, they are served together with the noodles.
Finally, there are dishes in the cuisine that show influences from other countries such as Russia and Japan. Scholars attribute this to the city's location as a treaty port, making its culture and, by extension, its cuisine more cosmopolitan than other major Chinese cities such as Beijing.
Nanshi Cuisine Street (南市食品街) is a shopping mall-like complex with more than 100 restaurants covering about 40,000 square metres in area in Tianjin's Heping District. Notable establishments include Zheijiang Restaurant, Da Jin Haiwei, which specializes in seafood,and Erdouyan Fried Cake Shop (天津耳朵眼炸糕(总店)), a century-old institution known for its rice-powder cakes that are fried in sesame oil.
|English||Traditional Chinese||Simplified Chinese||Pinyin||Picture||Notes|
|Chatang||茶湯||茶汤||chátāng||Chatang is Tianjin's traditional snack. It is made of baked millet and glutinous millet flour. The soup is made by pouring boiling water into the mixed flour and then adding sugar or brown sugar. Traditionally, the water is boiled in a big copper pot whose spout is usually fashioned into a dragon's head. While making the soup, the skilled Chatang maker holds several bowls in one hand and pours the boiling water into them from a significant height.|
|Ear-hole fried cake||耳朵眼炸糕||耳朵眼炸糕||ěrduō yǎn zhá gāo||A traditional Tianjin local snack. It derived its name from the narrow Ear-Hole Street in Tianjin's Beidaguan, where the shop selling it was located. This dish has a history of more than 80 years. It was introduced by a man named Liu Wanchun (刘万春; 劉萬春), who peddled it on a single-wheel barrow from street to street. When his business prospered, he rented a room and opened Liu's Fried Cake Shop. Because the fried cake he made was of high quality, reasonable in price and had a special flavor, it soon became a popular snack. The cake is made of carefully leavened and kneaded glutinous rice dough. The filling is bean paste made with good-quality red beans. The pastry of the finished cake is golden in color, crisp and crunchy, while the filling is tender and sweet with a lingering flavor.|
|Goubuli baozi||狗不理包子||狗不理包子||gǒu bù lǐ bāo zǐ||A type of stuffed bun (baozi). "Goubuli" literally means "dog doesn't care". This snack was created in the late Qing dynasty by a man from Wuqing Country whose nickname was "Dog". At the age of 14, Dog left home and came to Tianjin, where he became an apprentice at a restaurant specializing in baozi. A diligent and honest young man, Dog eventually opened a shop of his own. As his baozi tasted better and had a unique flavor, they attracted an increasing number of customers. As time went by, his nickname became known far and wide. Later, people changed his nickname from "Dog" to "Dog doesn't care" because he was often too busy to speak to his customers. His baozi was then named after his nickname. Today, with its main outlet located at Shandong Road, Heping District, the Goubuli Baozi Shop has developed into a corporation with 89 branch restaurants in Tianjin and 24 other Chinese cities. In addition to over 90 varieties of a stuffed bun, its restaurants also offer more than 200 dishes.|
|Guobacai||鍋巴菜||锅巴菜||guōbācài||A snack of strong local flavor, Guobacai is a sort of pancake made of millet and mung bean flour. The pancake is sliced and cooked in the sauce made of sesame oil, chopped ginger, soy sauce, preserved beancurd and green onions. Guobacai is often served along with fried dough and sesame cakes.|
|Mahua||麻花||麻花||máhuā||Although plain in look, this queue-shaped fried dough is not easy to make. Each bar of dough is made with quality flour and then fried in peanut oil. The bars are usually stuffed with a variety of fillings, most often the waxy tasting sweet bean paste. Mahua can be preserved for several months.|
|Tanghulu||糖葫蘆||糖葫芦||táng húlu||It is customary in Tianjin to eat Tanghulu on the eve of the Lunar New Year. The most popular tanghulu is made of hawthorn berries. Hawthorn berries have their seeds removed and are skewered on a thin bamboo stick, then dipped in hot syrup. When they turn cool, the stringed berries wrapped in crystallized sugar look like beautiful stone beans pungently sweet and sour. Sometimes, the hollowed hawthorn berries are filled with red bean paste, walnut and melon seeds. Today, in addition to hawthorn, a wide variety of tanghulu has been developed, including water chestnut, tangerine, apple, pear and crab-apple, etc.|
|Tianjin preserved vegetable||天津冬菜||天津冬菜||Tiānjīn dōng cài||A type of pickled Chinese cabbage similar to the salt pickled vegetable (腌菜) of Guizhou cuisine. The former takes much longer to prepare than the latter, usually half a year. Another clear distinction between the two is that instead of having two separate steps of salt pickling and then fermentation, the salt pickling and fermentation is combined in a single step that takes a longer time. The Chinese cabbage is mixed with salt and garlic together and then fermented, which creates the unique garlic flavor and golden color. In order to preserve the unique taste, Tianjin preserved vegetable is often used for soups and fish dishes or stir-fried and eaten.|
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Overseas Chinese who have settled in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
Youtiao, is a long golden-brown deep-fried strip of dough commonly eaten in China and in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten at breakfast as an accompaniment for rice congee, soy milk or regular milk blended with sugar. Youtiao may be known elsewhere as Chinese cruller, Chinese fried churro, Chinese oil stick, Chinese doughnut, Chinese breadstick, and fried breadstick,
Zhajiangmian, or "noodles with soybean paste", is a Chinese dish consisting of thick wheat noodles topped with zhajiang sauce. Zhajiang sauce is normally made by simmering stir-fried ground pork or beef with salty fermented soybean paste. Zhajiang also means "fried sauce" in Chinese. Although the sauce itself is made by stir-frying, this homonym does not carry over into the Classical Chinese term.
Northeastern Chinese cuisine is a style of Chinese cuisine in Northeast China. While many dishes originated from Manchu cuisine, it is also heavily influenced by the cuisines of Russia, Beijing, Mongolia, and Shandong. It partially relies on preserved foods and large portions due to the region's harsh winters and relatively short growing seasons.
Singaporean cuisine encompasses the diverse elements derived from several ethnic groups, which have developed through centuries of political, economic, and social changes.
Burmese cuisine is mainly an amalgam of cuisines from various regions of Myanmar. It has also been influenced by various cuisines of neighbouring countries, in particular, China, India and Thailand.
Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian, Cantonese, Hakka and Teochew cuisines.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians 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 which are known as the Nonya cuisine by the Peranakan.
Shandong cuisine, more commonly known in Chinese as Lu cuisine, is one of the Eight Culinary Traditions of Chinese cuisine and one of the Four Great Traditions (四大菜系). It is derived from the native cooking style of Shandong Province, a northern coastal province of China.
Guizhou cuisine, or Qian cuisine, consists of cooking traditions and dishes from Guizhou Province in southwestern China. Guizhou cuisine shares many features with Sichuan cuisine and Hunan cuisine, especially in bringing the sensation of spiciness and pungency. What makes Guizhou cuisine unique is the emphasis of a mixed sour-and-spicy taste, as compared to the numbing-and-hot sensation featured in Sichuan cuisine and the dry-hot taste featured in Hunan cuisine. There is an ancient local saying, "Without eating a sour dish for three days, people will stagger with weak legs". The saying reflects how Guizhou people love local dishes with a sour taste. The combination of sour and spicy flavours is also found in Shaanxi cuisine. Guizhou cuisine differs from Shaanxi cuisine in that it lacks the emphasis on the salty taste, which is a common trait found in most northern Chinese cuisines. In addition, the unique sourness featured in Guizhou cuisine comes from the local tradition of fermenting vegetables or grains, and not from using vinegar products.
Shaanxi cuisine, or Qin cuisine, is derived from the native cooking styles of Shaanxi Province and parts of northwestern China.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java. Though the cuisine of Sumatra is known for its spiciness with notable Indian and Arabic influences, Javanese cuisine is more indigenously developed and noted for its simplicity. Some of Javanese dishes demonstrate foreign influences, most notably Chinese.
Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes. There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean. In Lebanon, and Syria, it is served with tartare sauce. In New Zealand, Australia and South Africa, it is sold in fish and chip shops. In North America, fried squid is a staple in seafood restaurants. In Britain, it can be found in Mediterranean 'calamari' or Asian 'salt and pepper fried squid' forms in all kinds of establishments, often served as a bar snack, street food, or starter.
Korean regional cuisines are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Mahua (麻花) 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 could be traced back thousands of years ago. Many places have the tradition of eating Mahua, and Mahua is considered a signature food of the northern Chinese city of Tianjin.
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.
Chinese regional cuisines are the different cuisines found in different provinces and prefectures of China as well as from larger Chinese communities overseas.
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.