Famous City for Chinese Cuisine – Tianjin

Tianjin, which is very close to Beijing, has its own distinct culinary culture. When it comes to Tianjin, the first things that come to mind are the Tianjin Quyi (fast-paced traditional performance) and Goubuli Baozi (Goubuli steamed buns), which are not only local specialties but also geographic symbols of the city.

Tianjin’s three signature foods are: Goubuli Baozi, Guifaxiang 18th Street Mahua (fried dough twists), and Erduoyan Zha Gao (fried cakes). Goubuli Baozi is a meat dish, while the other two are vegetarian. So, whether you’re a meat lover or a vegetarian, you’ll find something to satisfy your taste buds while traveling in Tianjin.

Goubuli Baozi:

Founded in 1858, Goubuli Baozi has nearly a 200-year history. It is the leading dish in Tianjin’s "Tianjin Three Delicacies" and one of China’s most famous traditional brands, listed as a national intangible cultural heritage in 2011. With its thin skin, large filling, eighteen even pleats, and a unique flavor that is fresh without being greasy, Goubuli Baozi has become a symbol of Tianjin’s food culture and a remarkable example of traditional Chinese dough-making skills.

The preparation of Goubuli Baozi follows a "Eight-Step Process", each step with strict standards:

Prepare the Filling: Select meat, chop it, mix it with bone broth, and seasoning, then stir in a clockwise direction until the filling becomes "tough," ensuring it’s juicy and tender.

Make the Dough: Choose high-gluten wheat flour, adjust the water temperature according to the season, and use the "one-bulk-fat" fermentation method to ensure the dough is elastic.

Roll the Dough: Shape the dough into even strips of consistent thickness.

Divide the Dough: Cut the dough into even pieces (each about 25 grams).

Roll the Wrapper: Roll the dough into round wrappers with thick centers and thin edges, about 8 cm in diameter.

Add the Filling: Place about 30 grams of filling in each wrapper, ensuring the skin is thin and the filling is ample.

Shape the Baozi: Pinch 18 evenly spaced pleats, seal the opening tightly to prevent leakage of juices.

Steam: Steam in a special steamer, ensuring that the buns are steamed for 8-10 minutes until fully cooked and not collapsed.

Once steamed, take a small bite first to sip the hot broth (to avoid burning your mouth), then savor the flavor of the meat filling and dough combined. Pair it with Tianjin-style tofu or guoba cai (crispy rice cake vegetables), and wash it down with a bowl of millet porridge for the perfect authentic Tianjin breakfast.

However, in recent years, the price of Goubuli Baozi has increased, so it might be better to try smaller portions.

Guifaxiang 18th Street Mahua:

Founded in 1927, Guifaxiang 18th Street Mahua has also been around for nearly 100 years. Known for its crisp, sweet flavor, long shelf life, and assorted fillings, it has become a hallmark of Tianjin’s culinary culture. Many tourists consider it a must-try when visiting Tianjin.

The core technique behind Guifaxiang Mahua is "half-fermented dough" and "assorted fillings".

Flour: Use high-gluten wheat flour to ensure the mahua's chewy texture and crispiness.

Oil: Use high-quality vegetable oil for a healthy, authentic flavor.

Fillings: Select ingredients such as peach kernels, osmanthus flowers, Min ginger, melon strips, rock candy, and green and red threads, blending them into a secret recipe.

Dough: Half-fermented dough provides both toughness and softness.

Prepare Fillings: Mix various fillings, adding honey, sesame oil, and other seasonings to create a smooth, mixed filling.

Make the Dough: Combine flour with water and yeast, ferment at low temperatures for 24 hours, and adjust alkaline content according to the season and climate.

Roll the Dough: Shape the dough into even strips.

Stuff the Dough: Insert the mixed filling evenly between the dough strips.

Shape: Handcraft into a beautiful twisted shape, alternating between the white dough and fried dough.

Fry: Control the oil temperature (about 180°C) to ensure the mahua is crispy but not burnt, achieving a golden-brown color.

I recommend having big mahua for breakfast, paired with soy milk, milk, or congee—a nutritious and energizing start to your day.

Erduoyan Zha Gao:

Founded in 1892, Erduoyan Zha Gao is named after its location in the narrow "Erduoyan Alley" outside the North Gate of Tianjin.

The preparation of Erduoyan Zha Gao:

Ingredients: Use premium glutinous rice, yellow rice, local Tianjin red beans, brown sugar, sesame oil, and other ingredients.

Make the Filling: Soak the red beans for 8 hours, cook them over low heat until soft, then mash them into a paste, and stir-fry with brown sugar until cooled and transformed into a flowing bean paste filling.

Prepare the Dough: Mix glutinous rice and yellow rice, add warm water, and ferment until it reaches a "half-fermented" state, ensuring the dough is soft and elastic.

Stuff the Dough: Divide the dough into even portions (about 30 grams each), roll them out into thin wrappers, and place about 20 grams of filling in each. Pinch the edges and shape them into flat balls.

Fry:

Heat the oil to 130°C (medium heat) and gently fry until the dough shapes and floats.

Raise the temperature to 180-200°C (high heat) and fry for another 10-20 seconds until golden and crispy.

The best time to enjoy freshly fried Zha Gao is right after it’s made. The outer skin is crispy, while the filling is soft and flowing. Be careful not to burn yourself when you take the first bite! The crispy exterior, chewy texture, flowing red bean paste, and golden crispy finish make Erduoyan Zha Gao a sweet symbol of Tianjin’s food culture. If you love sweets, don’t hold back!

After enjoying Tianjin’s delicious food, be sure to visit De Yun Society to experience authentic Tianjin Xiangsheng (Chinese comic dialogue).