Sparrows

Sparrows

　　    Fried Sparrows: A very famous local snack in Tianjin. The finished dish has a golden color, crispy bones, tender meat, and a unique flavor.

　　　　        Sparrows here actually refer to common sparrows. As a distinctive Tianjin-style dish, it has a history of several hundred years. But why do people in Tianjin call them "iron sparrows"? According to some elderly locals, mature sparrows, once captured, are very difficult to keep alive. Even when kept in cages, they refuse to eat or drink, eventually dying from crashing into the cage bars. They are called "iron sparrows" as a metaphor for their refusal to accept charity and their iron-like will.

　　　　        The sparrows used in fried and sautéed sparrow dishes are a famous local specialty in the Tianjin area. They are small in size, with black claws and dark brown feathers. By the depths of winter, their feathers become fuller and their breast meat tender and plump. The *Tianjin Miscellany · Food Chapter* states, “In winter, iron sparrows and whitebait are renowned far and wide.” “Fried Sparrows” is a famous signature dish in Tianjin cuisine, beloved for its tender and delicious meat. Fan Bin’s *Tianjin Ditties* recorded: “Tianjin is fine, its delicacies best in early winter—snow falls on woods and nests where sparrows gather, ice taps the riverbanks where whitebait are netted, and fire warms the beast-shaped stove.” It vividly depicts the deliciousness of both sparrows and whitebait.

　　　　        The preparation of iron sparrows is meticulous. First, the feathers are plucked, then a small incision is made at the tail to remove the internal organs. Next, an opening is made along the spine to remove the breastbone, the back and leg bones are cracked, the beak tip is cut off, and the eyes are scooped out before rinsing clean. The cleaned sparrows are placed in a bowl, mixed with Shaoxing wine, fine salt, and a mixture of scallion and ginger juice, and marinated for 10 minutes. Then they are taken out and coated with glutinous rice flour. The pan is heated, and peanut oil is added and heated to 70% hot (about 175°C). The sparrows are added, fried until cooked through, then removed and allowed to cool slightly. They are then deep-fried again until crispy and served in a dish. In the same pan, oil is heated, minced garlic is added and fried until fragrant, then vinegar and sugar are added and simmered until thickened. Sesame oil is drizzled in, the mixture is removed from the heat, and poured over the sparrows to finish.

　　　　        However, it should be noted that nowadays the supply of sparrow ingredients in the market is quite limited. Some small shops use dead young chickens (commonly known as “feathered eggs”) as substitutes, which are processed and have a comparatively pale color, with cut marks on their beaks and claws. In contrast, real iron sparrows are black, with smaller beaks and claws that are also darker in color.

　　　　        Recommended Restaurant: Ma Ji Xiyuzhai Snack Shop, Address: No. 27, 1st Floor, Area 2, Nanshi Food Street, Heping District, Phone: 27275402. (