Deep-fried and Velvety Iron Huai

Deep-fried and Velvety Iron Huai

　　Deep-fried and Velvety Iron Huai is made by deep-frying and velveting ingredients such as Iron Huai and bamboo shoots.

　　Deep-fried and Velvety Iron Huai uses Iron Huai and bamboo shoots, among other ingredients, which are deep-fried and velveted. The Iron Huai used in Deep-fried and Velvety Iron Huai is a famous local specialty from the flavorful Tianjin region. It is small in size, with black claws and dark brown feathers. In the depths of winter, “Iron Huai and whitebait are renowned far and wide.” Local chefs use Iron Huai to prepare a variety of delicious dishes, employing over thirty cooking methods including braising, deep-frying, saucing, smoking, and velveting. Among them, “Deep-fried Iron Huai” is a famous signature dish in Tianjin cuisine, known for its tender meat and delightful flavor, and is highly popular among all. Fan Bin’s “Tianjin Ditties” describes it vividly: “Tianjin is splendid, and the finest flavors come in early winter—snow falls on forest nests where Iron Huai is caught, ice taps river rocks where whitebait is netted, and the hearth warms with blazing fire.” This poetically depicts the deliciousness of Iron Huai and whitebait.