The so-called "Eight Treasures" of Tianjin refer to traditional local specialties that have been famous for centuries. They are not only beloved by tourists but also exert an indescribable allure on native Tianjiners. As the name suggests, the "Eight Treasures" are eight types of food: whitebait, purple crab, sparrow, shrimp, yellow sprouting Chinese cabbage, Chinese chives
“Sticky Sugar Melon” refers to the old custom on the 23rd day of the lunar month’s twelfth month, when people would offer sacrifices to the Kitchen God. They would buy sacrificial candies made of maltose, such as sugar melons and Guandong candy, to place before him. These offerings served a dual purpose: to ask the Kitchen God to put in a good word for them when he ascended to report to the Jade Emperor, and to use the sticky candy to keep his mouth shut so he wouldn’t say too much. There’s a Beijing saying that goes: “The Kitchen God ascending to heaven—time to say lots of nice things.”
Ginger Juice Pastry, as its name suggests, contains fresh ginger in its ingredients, giving it a distinct gingery flavor when eaten. To make it, fresh ginger is peeled, finely chopped, and mixed with flour and a certain proportion of alum powder in a bowl, then combined with cold water to form dough. Another method involves mixing the dough with water and rolling it out on a pasta machine five or six times,…
Beijing Specialty – Vegetarian Roast Duck is a famous and distinctive snack from Beijing. It is one of the vegetarian dishes, with a sweet flavor profile. The specialty is characterized by its "duck skin" that is glossy and reddish-brown, while the inner layer of tofu skin resembles the color of real duck meat. The exterior is crispy and fragrant, while the interior is soft and flavorful. Specialty production: …
Roti Prata Indian roti prata, also known as Indian flying pancake, is a favorite breakfast and late-night snack for many Singaporeans. One of the unique features of roti prata lies in its distinctive preparation technique. The chef performs almost like a magician — with skilled hands, they knead the prepared dough into an elastic little ball…
Preparation Method: 1. Ingredient Selection: Choose live pigs weighing around 50 kilograms, with thin skin and tender meat, and take their front and hind legs. The seasonings include cinnamon, Sichuan peppercorns, star anise, scallions, ginger, salt, red yeast rice, sugar, yellow wine, and monosodium glutamate. 2. Remove the hair from the skin-on pork, scrape it clean, and cut it into 750–1…
Ingredients: Flour, white sugar, eggs, baking powder, candied fruits (green and red), melon seeds, raisins. Method: 1. Sift the flour through a sieve and set aside. Wash the raisins with clean water. 2. Crack the eggs into a bowl, add water and stir evenly, then add white sugar, baking powder, and the sifted flour. Stir slowly by hand…
The Five Blessings Longevity Peach is one of the Qing Dynasty imperial pastries. There are two types: the folk-style longevity peach and the imperial Five Blessings Longevity Peach. It features ninety-nine small peaches encased within one large peach, symbolizing "a life of a hundred years." The large peach is surrounded by the Chinese character for “longevity” (寿) and decorated with five bats, representing the “Five Blessings of Good Fortune.” Additionally, the peach is often adorned with dragon and phoenix patterns to signify “prosperity brought by the dragon and phoenix.”
Ingredients for Braised Pork Loin in Egg Pouch: 3 eggs, 100g pork loin, 1 small scallion, 10g Shaoxing wine, 1.5g fine salt, 2g MSG, 10g sesame oil, a little coriander, a small piece of raw pork fat, 1000g cooked lard (about 50g used). Method: 1. Crack the eggs, add 0.5g salt and 1g MSG, beat into egg mixture; chop the pork loin and scallion, mix with 10g Shaoxing wine, 1g salt, and 1g MSG to form the filling, divide into 24 portions.
Beijing specialty — walnut crisps, are made from processed walnuts. Walnuts, originally from the Near East, are also known as Persian walnuts or Juglans regia, and are counted among the world-renowned “Four Major Dried Fruits” along with almonds, cashews, and hazelnuts. They can be eaten raw or roasted, or used to make oil, pastries, candies, and more. Not only are they delicious, but they are also highly nutritious.
White Soup Tripe is a traditional and famous halal dish from Beijing, highly popular among locals. It features tender and flavorful meat, clear white broth, and a rich taste that combines sour, spicy, salty, and savory flavors. It was traditionally served mostly after the Start of Autumn season, and its key ingredients include sheep’s stomach, lungs, intestines, heart, and head meat. With its distinctive taste and bold flavor, White Soup Tripe has become a very common dish nowadays.
I. Ingredients 1. Main ingredient: 5000g flour (standard flour) 2. Auxiliary ingredients: 65g salt, 50g alum, 60g baking soda, 3000g water, 7500g peanut oil II. Method 1. Pour the salt and alum into a mixing bowl, add 3000g of water, and stir by hand until the alum and salt...
Visitors from out of town to Tianjin all make sure to try the city’s three famous snacks — “Goubuli” steamed buns, “Erduoyan” fried rice cakes, and “Shiba Jie” twisted dough sticks. Locals also proudly serve these treats to guests and give them as gifts to family and friends. These “Three Treasures” have become Tianjin’s signature specialties, embodying the deep affection of its people. 1. “Goubuli” Steamed Buns…
Shredded pork in sweet bean sauce is a traditional Beijing-style dish. It uses tenderloin pork as the main ingredient, along with the yellow bean paste from Beijing’s “Liubiju” specialty shop and other seasonings, prepared with one of the northern China’s unique cooking techniques known as “liubao” — specifically “sauce stir-fry”…
Australian oysters are plump, clean, and affordable. They can be eaten raw or steamed. Many people specifically travel to Australia just to eat oysters, saying it’s worth the cost of a plane ticket. Fresh oysters are served unopened, and diners can watch as the staff shuck them, then squeeze fresh lemon juice over the oyster meat and enjoy it raw with sauce — absolutely delicious. …
Australian Jade is a type of chrysoprase, also known as South Sea Jade, named after its origin in Australia. In China, it is also referred to as "Yingka" stone. Australian Jade appears apple green or pinkish green due to the presence of nickel oxide. It has a fine, uniform texture, consistent and single-colored hue, is semi-transparent, with a hardness (H) of 7 and a specific gravity (G) of approximately 2.58…
Opal is a relatively high-quality gemstone in Australia. It is a natural gel of silicon dioxide. It comes in various colors; pure opal is colorless, but impurities often give it a range of hues. Opal is a creamy yellow stone that exhibits beautiful color changes and opalescent brilliance, sparkling with a rainbow-like pearl luster after polishing. Fire opal
Deep Sea Fish Oil is extracted from unpolluted cold-water fish in the deep seas of Australia. It contains concentrated marine oils, including precious fatty acids essential for a healthy diet, namely the well-known EPA and DHA. Its functions and benefits include lowering cholesterol and preventing vascular diseases. EPA is known as the "vascular scavenger" because it helps clear and cleanse the heart's blood vessels. This reduces cholesterol, improves high blood pressure, and prevents diseases such as myocardial infarction, stroke, and arteriosclerosis, including anti-prostate inflammation. DHA is an indispensable substance for the formation, development, and functioning of brain cells. Human memory and cognitive functions rely on DHA to maintain and enhance them. Supplementing DHA can promote full development of brain cells, prevent intellectual decline, forgetfulness, and dementia.
Lanolin is a specialty product of Australia. It is not sheep fat, but rather the oil extracted from sheep's wool. The highest quality lanolin comes from Australia and New Zealand. Those who have watched sheep shearing performances in Australia may have noticed that when the fluffy and adorable sheep are sheared bare, their skin feels smooth and coated with a layer of oil. This layer of oil protects the sheep’s skin from drying out after losing its wool. This oil is similar to the natural oils found in wool, but in Australia, it is specifically extracted from the shorn wool to produce the lanolin we use today. The structure of lanolin is similar to the natural oils on human skin, making it the most suitable animal-derived oil for human use.
Sesame seed flatbread remains a popular and well-performing item in Tianjin’s current foodservice market. The sesame seeds are a light golden yellow, the flatbreads are perfectly round, with a crispy crust and soft, fluffy interior — fragrant and delicious. Typically, people enjoy a bowl of tofu pudding in the morning, paired with two sesame seed flatbreads, or a bowl of fried dough crumb soup with one sesame seed flatbread and a fried dough stick on the side — truly economical and tasty.