Tianjin Dishes

Tianjin Dishes consist of local dishes and Shandong-style dishes. Typical dishes are braised shark's fin, braised flounder, Meigong Chinese yam, Seven star purple crab, and silver fish with white sauce.

Seven-star Purple Crabs
Prawns and stuffed Prawn Pouches
Steamed Whitebait with White Sauce
Butterfly Fish
Chestnuts with Cabbage
Shrimp Balls in Tomato Sauce

Seven-star Purple Crabs

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Materials:

Preparations:

Clean and steam the crabs.
Mix the egg whites with salt, MSG and clear soup, put half of the mixture into a soup plate and steam over a high heat for five minutes, put the steamed crabs onto the steamed egg whites, sprinkle the other half of the mixture over the crabs and steam for three minutes.
Pick out the crabs, take out the meat and ovary then place the meat on the egg white to restore the crab shape.
Steam again over a high heat for five minutes.

Prawns and stuffed Prawn Pouches

Materials:

Preparations:

Cut off the heads and tails of the prawns, clean, and cut into sections.
Cut the bamboo shoots and prawn tails into shreds add condiments and stir-fry.
Cut the cucumber peels into rombus-shaped pieces.
Out of the eggs fry ten pancakes, add prawn filling, fold into pouches, stick on the cucumber peels and prawn heads then steam for one minute.
Fry the prawn sections for five minutes, then place on a plate, place the pouches around them.
Make a sauce of 100g soup stock, salt, MSG, wine, pepper and sugar, thicken, and pour over the pouches.

Steamed Whitebait with White Sauce

Materials:

Preparations:

Remove the eyes of the fish and clean it, wipe dry and coat with flour.
Mix the water chestnut powder with milk.
Put the whitebait into 60% heated oil and remove after 10 seconds.
Fry chopped scallion in oil in a wok over a high heat, add a little Shaoxing rice wine and chicken soup, put in the whitebait and condiments, bring to the boil, simmer for 10 minutes, add the water chestnut batter.

Butterfly Fish

Materials:

Preparations:

Clean the fish and cut out two connected middle sections.
Score each section once from the backbone to each side, and twice parallel to the backbone.
Fry the fish in 80% heated oil until golden, add a spicy sauce and boil until only a little sauce is left, thicken with cornstarch solution and transfer to a plate.
Make into butterfly wings with the rape heart as body, the red cherries as eyes and the coriander stalk as feeler.

Chestnuts with Cabbage

Materials:

Preparations:

Chop the chestnuts into halves, boil for five minutes, remove, peel, and cut in halves again.
Cut the cabbage hearts into strips and fry in 70% heated oil until golden.
Dip the chestnuts into boiling oil and remove.
Put the chestnuts and cabbage strips into boiling water to rinse out the oil; remove and drain.
Put finely chopped ginger into 70% heated oil over a high heat, add soup-stock, condiments, cabbage, chestnuts and sugar, bring to the boil, simmer until well-done, add MSG, turn the heat high again, thicken, sprinkle with sesame oil.

Shrimp Balls in Tomato Sauce

Materials:

Preparations:

Mash the shrimps and fat pork mince together, add egg white and corn starch, mix well.
Make the mixture into eight balls.
Drop them into oil and deep-fry until they swell, then drain off the oil.
Fry some minced ginger quickly in a wok in hot oil, pour in tomato ketchup and saute out red oil, add condiments and cornstarch solution, drop in the shrimp balls and roll them in the sauce.