Chatang is Tianjin's traditional snack. It is made of baked millet and glutinous millet flour. The soup is made by pouring boiling water to the mixed flour and then add sugar or brown sugar.
The way chatang being served at stalls is as attractive as the soup itself. The water is boiled in a big copper pot whose spout is usually fashioned into ...
A snack of strong local flavour, guobacai is a sort of pancake made of millet and mung bean flour. The pancake is sliced and cooked in the sauce made of sesame oil, chopped ginger, soy sauce, preserved beancurd and green onion. Guobacai is often served along with fried dough and sesame cakes.
It is a custom in Tianjin to eat tangdui on the eve of the Chinese New Year. The most popular tangdui is made of hawthorn berry. Hawthorn berries have their seeds removed and are skewered on a thin bamboo stick, then dipped in hot syrup. When they turn cool, the stringed berries wrapped in crystal sugar look like beautiful stone beans pungently sweet a...
The Ear-Hole Fried Cake is another one of the famous traditional Tianjin snacks. It derived its name from the narrow Ear-Hole Street in Tianjin's Beidaguan, where the shop selling it was located.
The Ear-Hole Fried Cake has a history of more than 80 years. lt was introduced by a man named Liu Wanchun, who peddled it on a single-wheel barrow fr...
Goubuli's stuffed buns are known for their generous filling, which is succulent but not greasy.
This famous snack was created during the late Qing Dynasty by a native of Wuqing County, who had the nickname "Dogy". At the age of 14, Dogy left home and came to Tianjin, where he was apprenticed to a restaurant specializing in stuffed bu...
Although plain in look, this queue-shaped fried dough is by no means easy to make. Each bar of dough is made with quality flour and then fried in peanut oil.
The bars are usually stuffed with a variety of fillings, most often the waxy tasting beanpaste (Dou sha) - a taste for only the hardy.
Since it can be preserved for several month...