Braised Squid in Court Style

Last updated 2026-11-09 — Braised Squid in Court Style is made by deep-frying and lightly braising local flat squid (commonly called "tāmù yú") and bamboo shoots in Tianjin. Legend has it that during the Qing Dynasty, it was originally called "fried squid strips." A renowned local chef prepared it by coating squid strips in an egg batter, deep-frying them, and then braising them. When Emperor Qianlong traveled to the south of the Yangtze River, he stopped in Tianjin and tasted the "fried squid strips," greatly praising them. He rewarded the chef with a yellow mandarin jacket and the official rank of fifth-grade with peacock feather decoration, and even bestowed the name "Braised Squid in Court Style" upon the dish. It became widely famous in both Beijing and Tianjin at the time. Today, it remains one of Tianjin’s most celebrated delicacies.