Tianjin food is famous for various snacks and traditional delicacies, which are prepared in their own unique style. The city Tianjin is in proximity to Beijing and thus, bears the influence of the culinary culture followed in Beijing. However, there are a few noteworthy differences between both the cuisines which are listed here.
- The people of Tianjin prefer to eat light salty meals as compared to Beijing residents, which normally prefer spicy food.
- Lamb and mutton based dishes are more prominent in the cuisine of Tianjin as compared to pork based dishes which are common in Beijing cuisine.
- Tianjinfood is little sweet and salty in nature where sugar is added in almost all recipes, as against Beijing food which is salty, thus implying the distinctive behavior of food in Tianjin.
- Rice forms a major part of the culinary trend followed in Tianjin, as against Beijing, where rice is used but in moderate amount.
- The way of serving noodles differs in both cuisines, where in the cuisine of Tianjin, meat and vegetables are served separately with noodles, while in Beijing cuisine, meat and vegetables are combined with noodles and served in the form of single dish.
Commonly Used Ingredients of Tianjin Cuisine
Soy milk and tofu, which are considered to be healthy food products, are the key ingredients used in the cuisine of Tianjin in almost all breakfast dishes.
Popular Foods of Tianjin Cuisine
- Tianjin Preserved Vegetable– This Tianjin food item refers to fermented Chinese cabbage mixed with garlic and salt, which is prepared by stir frying method, and is mostly used as an accompaniment to fish based dishes and soups.
- Seafood- The cuisine of Tinajin is enriched with river shrimps, fish and seafood based dishes, as the city is located in a coastal area.
- Snacks- Among snacks, cuttlefish, crab, pigeon, and cured meat, based dishes are quite popular in Tianjin city. Pastries are also popular in the cuisine of Tianjin. Fried Dough Twist is one of the Tianjin food snack items for making which, dough bars are stuffed with bean pasta and fried in peanut lard with the resultant bars having a golden and shiny appearance.