Tianjin cuisine

Tianjin cuisine (津菜) is a system built from Han Chinese, Muslim, mansion and vegetarian cooking together with all kinds of local snacks. Its main feature is the fresh fish and seafood of the rivers and the sea, cooked by spoon-sauce, soft liu, quick stir-fry and steaming, and the sources date its maturity to the opening of the Juqingcheng restaurant in 1662. Tianjin chefs have always ranked the great wrist flip, soup simmering and burnt sugar colouring as their three basic skills. The Qianlong emperor tasted a dish of local flatfish and gave it the name officially cooked flatfish. Duli aged vinegar, Tianjin sweet bean paste and garlic chilli sauce are the core seasonings that shape its flavour.