Tianjin cuisine

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Tianjin cuisine () is derived from the native cooking styles of the Tianjin region in China, and it is heavily influenced by Beijing cuisine, due to the proximity of the two megalopolises. Tianjin cuisine differs from Beijing cuisine in the following ways:

  • Tianjin cuisine is much more heavily concentrated on riverine fish/shrimps and seafoods due to its geographical location of on the coast.
  • For the same dish, the taste of Tianjin cuisine is not as heavy as that of Beijing cuisine, and this is often reflected in the lighter salty taste of Tianjin cuisine.
  • Though Beijing cuisine and Tianjin cuisine are both mainly salty in taste, in the cooking of Tianjin cuisine, sugar is required more frequently and resulting in the unique taste of Tianjin cuisine: there is a slight sweet taste in the salty taste.
  • Tianjin cuisine utilizes Mutton and lamb more frequently due to the less frequently utilized pork in comparison to Beijing cuisine, and in the event of traditional holidays, Mutton / lamb are nearly always prepared for holiday dishes.
  • A greater proportion of Tianjin cuisine is consisted of rice in comparison to Beijing cuisine.
  • The ways noodles are served in Tianjin cuisine is different than that of Beijing cuisine in that for Tianjin cuisine, the vegetables and meat are served separately in Beijing cuisine are together with the noodles in a single dish instead.
  • The most significant characteristic of Tianjin cuisine is perhaps its healthy breakfast diet in comparison to its......
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