This trip starts from Tianjin Dishes 此行从天津美食开始

I've heard many so-called social media influencers call Tianjin the "Capital of Carbs." But that's just a tourism label. It's one-sided, only describes breakfast, and it's far from the whole story of Tianjin's food.
Tianjin cuisine draws on many styles. It combines the salty umami of Shandong cuisine, the delicacy of Huaiyang cooking, and flavors from various other regions in modern times. However, it's a common misconception that this makes it "hard to define" as a distinct cuisine. Tianjin food actually has a clear backbone: it originated from Anhui cuisine, uses Shandong's savory sauce as its base, and takes local river and sea ingredients as its soul. It's heavy on soy sauce, heavy on starch-thickening, and heavy on stir-frying with aromatics. Representative dishes include Zengbeng carp, Du mianjin (fried gluten), and braised fish. One bite and you'll taste that rich, oily, dark-sauce flavor with a wharf‑style boldness. It's extremely inclusive.
听很多所谓自媒体人说天津是”碳水之都”？那都是旅游标签，很片面，只能描述早餐，远非天津美食全貌。
天津菜博采众长，融汇了鲁菜的咸鲜、淮扬的精细、以及近现代各地风味，但由此认为“不好定义”为独立菜系则是个常见误解。天津菜有自己清晰的骨架：安徽菜为起源，以鲁菜酱香为底，以本地河海两鲜为魂，重酱油、重芡汁、重炝锅。代表如罾蹦鲤鱼、独面筋、熬鱼，一口下去便知那股浓油赤酱的码头气。包容性极强。Læs mere