Tianjin cuisine, originating from the local people, draws on the strengths of its location, drawing on the strengths of many cultures to create its own unique characteristics. Tianjin, a land where the sea recedes, is said to be the lower reaches of nine rivers. Fish, shrimp, and crab are abundant in Tianjin, leading to the popular saying, "For fish and shrimp, Tianjin is home." Representative Tianjin dishes include the Eight Great Bowls, Four Great Stews, and Four Winter Delicacies.
The "Eight Great Bowls" banquet has a strong local flavor. Each table seats eight people, and eight dishes are served, all in large large bowls. The cold dishes preceding the eight bowls consist of six or twelve dry and fresh cold dishes. The Eight Great Bowls are prepared in different ways. The fine Eight Great Bowls include: Stir-fried Fish Slices, Braised Shrimp, Family Pork, Osmanthus Fish Bones, Braised Fish, Single Gluten, Sichuan Shredded Pork, Sichuan Meatballs, Roasted Pork, and Shredded Pork. The coarse Eight Great Bowls include: Stir-fried Green Shrimp, Braised Shredded Chicken, Whole Stew, Egg Custard with Crab Roe, Sea Cucumber Meatballs, Yuanbao Meat, Chicken in Clear Soup, Braised Chicken, and Homemade Braised Carp.
The "Four Great Stews" are not standalone dishes, but rather side dishes that complement the other main dishes. The Four Great Stews are not just four dishes, but are so-called because they are side dishes compared to the "Eight Great Bowls." It mainly includes: braised whole chicken, braised whole duck, braised pork elbow, braised pork belly, braised sea cucumber, braised gluten, braised fish, etc.
The "Four Winter Delicacies" refer to the iron sparrow, whitebait, purple crab, and leeks. Iron sparrow is a type of sparrow caught in winter and cooked in oil, making it a delicious dish to go with alcohol. Whitebait is a northern delicacy, most commonly prepared by deep-frying it in egg white, creating a dish called "whitebait dumplings" (silverfish balls), which have a unique, refreshing flavor. Purple crab is a type of crab, as small as a copper coin. Despite its size, its roe is plump and rich. Adding crab roe to hot pot enhances the flavor and increases its value tenfold. Scrambled eggs with leeks are a common yet delicious side dish.
People in Tianjin and Beijing have a tradition of eating fried locusts, known as "fried grasshoppers." In ancient times, people living in areas frequently affected by locust infestations used the captured locusts as a food, combining them with locust control measures. They were pickled, sun-dried, or fried, and sold at markets as "locust rice" or "dry shrimp."
Sea cucumber + lamb: Start your autumn tonic with this rich, braised sea cucumber.
Famous Chinese dishes include: Prawns with Lettuce, Shark's Fin with Crab Roe, Soft-fried Fish Scallop, Shredded Chicken with Silver Needle, Braised Sea Cucumber, Steamed Mandarin Fish, Dry-fried Flounder, Braised Ginseng Tripe, Fresh Scallops with Lotus Root, and Braised Spare Ribs.