Tianjin, a vibrant city in northern China, boasts a rich culinary heritage with unique flavors and cooking techniques. Here's a curated list of the top 10 must-try dishes that define Tianjin's gastronomy, voted by locals and food enthusiasts alike.
1. **Bazhen Doufu (Eight-Treasure Tofu)**
A signature Tianjin dish, Bazhen Doufu features crispy fried tofu cubes simmered with eight luxurious ingredients like abalone, sea cucumber, and scallops. The tofu's golden crust contrasts beautifully with its tender interior, absorbing the rich flavors of the seafood medley. Variations exist based on seasonal availability, making each version a delightful surprise.
2. **Chao Qing Xiaren (Stir-Fried River Shrimp)**
This award-winning dish showcases Tianjin's freshwater shrimp at their peak in autumn. Uniformly sized shrimp are wok-tossed with crisp cucumber slices, achieving a natural golden hue. The result? A delicate balance of textures—slightly crunchy outside, succulent inside—with a subtle sweetness that highlights the shrimp's freshness.
3. **Jian Peng Daxia (Pan-Seared Prawns)**
Tianjin's coastal influence shines in this ruby-red delicacy. Jumbo prawns are pan-seared to perfection, locking in oceanic flavors while developing a caramelized crust. The magic lies in the aromatic base of ginger, garlic, and scallions—a hallmark of Tianjin's expertise with seafood.
4. **Pa Quansu (Braised Assorted Vegetables)**
A vegetarian masterpiece, this artfully arranged dish layers six seasonal vegetables—bamboo shoots, mushrooms, carrots, and more—into a colorful wheel. Blanched to retain vibrancy, the vegetables are gently braised in a light broth, creating a harmonious blend of textures and natural sweetness.
5. **Tianjin Tanzi Rou (Ceramic Pot Pork)**
Dating back 200 years, this imperial-era dish involves slow-cooking marbled pork in ceramic pots over charcoal. The lengthy process renders the meat fork-tender with a glossy, amber-hued glaze. Served piping hot, it melts on the tongue with a perfect sweet-savory balance.
6. **Pa Tongtian Yuchi (Imperial Shark's Fin)**
The crown jewel of Tianjin banquets, this opulent dish uses a single, premium shark fin (now often substituted with sustainable alternatives) prepared through days of soaking and braising. Served with a shimmering lobster-based sauce, it represents the pinnacle of traditional banquet cuisine.
7. **Guan Shao Muyu (Official-Style Flatfish)**
Legend says this golden-fried fish dish impressed Emperor Qianlong during his Tianjin visit. Flaky flatfish strips are wok-tossed with wood ear mushrooms and bamboo shoots in a tangy-sweet glaze, creating a symphony of crisp and tender textures.
8. **Gaoli Yinyu (Crispy Whitebait)**
Tianjin's version of fried whitebait stands out for its delicate tempura-like coating. These slender silver fish, a Bohai Sea specialty, are lightly battered and fried until airy crisp, served with optional dips—from zesty pepper salt to mellow white sauce.
9. **Liu Yupian (Slippery Fish Slices)**
Though originating from Shandong, this technique-perfect dish became a Tianjin favorite. Paper-thin fish fillets are velveted in oil at precise temperatures, then tossed with crunchy bamboo shoots in a glossy sauce. The secret lies in the knife skills—slices must be uniformly thin yet unbroken.
10. **Lao Bao San (Triple Sizzle)**
Tianjin's answer to comfort food, this quick-fire stir-fry combines pork liver, loin, and kidney in a garlicky brown sauce. The challenge? Cooking each protein to ideal doneness simultaneously. Served sizzling hot, it's a textural adventure—creamy liver, springy kidney, and tender pork in every bite.
These dishes showcase Tianjin's culinary DNA: respect for ingredients, technical precision, and a harmonious blend of land-and-sea flavors. Whether street food or banquet fare, each bite tells a story of this port city's gastronomic legacy.
