On the weekend, Hu Hai rested, and everyone drove to Jingang to experience what is called Weizuizi?

According to his words, on the water, it is located in the hinterland of the Bohai Sea and the lower reaches of the Haihe River, with a dense water network, fish and shrimp from Beitang and crabs from Qilihai constitute fresh and delicious aquatic products.

On land, the land transportation from the northeast to Beijing, Hebei, Lusu and other provinces and cities is a major point of transportation, bringing together visitors from all over the world and thousands of ingredients, and celebrity chefs from all over the world come to promote people's living habits of never getting tired of eating.

It is one of the four municipalities directly under the central government, and I feel that the presence here is very low, and compared with Beijing, Shanghai and Guangzhou, it seems to be maverick, and there is a certain flavor permeating it.

When it comes to representative food, outsiders can rarely come up with dishes that are on the table such as cherry sea bass and Longjing shrimp, and Goubuli buns should be the most well-known. It's not because it's delicious, it's because of the daunting price and the intimidating service attitude.

No wonder it was ridiculed on the Internet, and it was a second thing in the womb.

What the hell? The locals just want to smile off their big teeth in return.

But Hu Hai said that to feed Wei Zuizi, it is twist fried cake and dog ignorance on the outside, and it is pancake fruit Gaba dish on the inside. In particular, pancakes are both a ubiquitous meal and an inviolable relic.

A set of pancake fruits, which can be switched between the two modes of vulgar and elegant. It is vulgar to say that it is vulgar, and the boatmen and laborers at the Caoyun wharf have the strength to continue to work after two sets of labor.

Said it is elegant, one of the four sons of the Republic of China, Zhang Boju, all day long admiring the moonlight begonias, drinking tea that does not quench thirst, listening to endless plays, 80 years old still remember to let Tianjin students come to Beijing to bring four or five pancakes and fruits, as if eating two bites, the breeze blows through the land, you can be an idler in the red dust of swaying spring like a line.

There are a thousand Hamlets in the hearts of a thousand people, but there is only one set of pancake fruits in the hearts of a thousand people. When everyone talks about pancakes, they will change Virgo: to make pancakes, you have to talk about the rules.

The vendors should soak the selected mung beans all day, scoop up the bean skin floating on the water surface, get up in the middle of the night and grind it into a paste with a stone mill, and then mix some millet noodles, five-spice powder and hairy shrimp, and let them rise for several hours.

In the early days, there were many halal restaurants that made breakfast, and it is said that they used beef and mutton bone soup and noodles to pay attention to. Scoop a spoonful of batter and pour it on the cake pan coated with sesame oil, "Zi" - the bamboo chop pulls out a thin wave, pushes and pulls the hook back to stand, and the clouds and rain are instantaneous, okay!

A cake appeared, the beautiful arc was dazzling like the head light of the Bodhisattva of the Great Compassion Temple, round as the full moon and thin as rice paper, and the bean fragrance leached out of a smell of Daigo empowerment, and then a golden egg complemented each other, which was almost to illuminate life.

Guo Degang said well in his cross talk: If you go down in one bite, you will never be able to. It's not distressing to eat here and shoot your dad there.

Mung bean noodles have low toughness, and the skin is easy to paste and break, which is a technical job. Many out-of-town vendors switch to the more slimy white flour to make pancakes, but they don't know that those stumbling holes are the ID of authentic pancakes.

With just a set of pancakes, you can diss all the surrounding cities here, especially the capital. As soon as he was angry, he threatened to drag so-and-so to be punished by pancake fruit, and some people threatened that if all the pancake and fruit masters in the capital dared to enter here, they would be killed by the second and the ground-sitting cannon......

Come to the Old City God's Temple, there are the most authentic pancake fruits, Zhang Ji Sanxing. I have eaten all over the tall and tall, and now I am very interested in snacks, full of local customs and customs.

The soul mate of the pancake fruit can only be the fruit and the fruit grate. The fruit is a fried dough stick, also known as a mallet, which is fat and erect when it is first fried, and is glowing with jujube red and gold.

The fruit grate is thin and crispy, the wonton skin is stretched to the limit and fried on all sides, and the two overlapping sheets should be put together to have an even texture and neat edges.

Fruit clipping, eating toughness, fruit grate, taste crispy, satisfy the stomach of two complementary personalities. You don't want to get tired of it, you want to sandwich something else - yes, eat flatbread next door, flatbread sandwich everything!

The time to sprinkle green onions is also particular. Although some people occasionally like to add a little fresh and pungent raw onions at the end, most people still like to sprinkle the cooked shallots after the skin is knocked over the eggs.

Before the egg liquid solidifies, quickly add the chopped green onion to form it with the egg mixture, and turn the pancake over to let the green onion simmer to fully exude the fragrance. It's a bad order.

The sweet noodle sauce with green onion and spicy sauce is the first three kinds, and later it was added with fermented bean curd and leek flowers. The fruit grate should be dried for a while and rolled into the pancake, and the wet material should be applied to the other side of the crust to avoid direct contact with the fruit and affect the taste.

Each of these steps may seem unremarkable, but they are the result of the wisdom of our ancestors who have been tempered and condensed over the years.

Looking at the people in line in front of me bringing their own two eggs, I instantly felt despised for a moment.

In the early years, it was even more awesome, go to the early stall to line up with egg agents, and line up in the egg trough in turn, and the vacated time can go to other houses to buy old tofu, wontons, and pulp, which is more convenient.

There is no need to leave marks on the eggs, and identifying whose eggs are the hidden skills of every master, and they will not be able to make pancake fruits!

To this day, the most devout Pancake Fruit cultists still maintain the habit of bringing their own eggs, no, their own eggs. For them, it's a tribute to pancake fruit.

How many people in Tianjin have the psychological shadow of breaking the eggs on the way to buy breakfast in the past, and there is also the ultimate dream of bringing an ostrich egg to a set of super pancake fruits one day.

In front of everyone's eyes, beating eggs is a thrilling moment, and you can tell at a glance who has good eggs - yo, you are a red-hearted and yellow-hearted!

But if anyone is unlucky enough to bring a stale loose egg, the onlookers will definitely shout - hi (hài), then it will be embarrassing.

Take a big bite, full of emotion, and finally eat the most authentic pancake fruit, which is also a major event in the whole life.

This kind of cushion is okay to pad the stomach, but the staple food is still indispensable. There is not a single tourist here who does not go to eat Goudo buns.

There is not a single tourist who has not left a psychological shadow after eating the dog and ignoring it.

A meat bun is thirty, if you want to see the master pinch the pleats and add fifty, you are hesitating to order, and the cold eyes of the waiter's eldest sister will immediately rip you into soil buns.

Eating sticky buns, thinking about how such an unpalatable breakfast can be 200 per capita, the world outside is hot, and your heart is cold - colder than the pesticide ranking to win the MVP of the losing party on Valentine's Day, the daughter-in-law ran away with the best brother.

So you go to the locals and complain: Why are your buns like this!

Even the blackest taxi driver scolded his mother: only a fool went there to eat!

The steamed buns here are the same as the fried noodles in the capital, and they must be disciplined. The bun skin is not fried in garish butterscotch and butter sugar, it should be white and clean and simple, and the eighteen pleats should be well-behaved and meticulous.

Whether it is pork and green onions or pork three fresh, the meat must be ranked first, and it must not be cheated and slippery, and the cart must be turned upside down;

Ginger rice and minced green onions should be fresh, and the ratio of salt, oil and water should be appropriate.

As for kneading, kneading, rolling skin, stuffing, pinching, drawer, and stove, there are clear specifications and standards, which are more like being a person and must have comprehensive quality.

So don't take buns for dry food, don't take buns for improper occupation. Only by doing the above can we have the opportunity to become a classic, pure, culturally connotated, ordinary and vulgar, detached from low-level taste, and beneficial to the general public.