Tianjin is not synonymous with food culture, but that's a problem of perception, not fact. Tianjin steamed buns, fried cakes, soft tofu and a variety of other yummy treats are some of the most delicious, satisfying and culturally interesting edibles you will find anywhere.
Take the famous goubuli baozi, for example. This centuries-old staple of breakfast and lunch translates roughly into 'the dog ignores steamed buns'. The name comes from the original bun maker, who was so engrossed in his business that he would often just grunt at customers who ordered his buns.
No one knows whether 'dog' was a friendly nickname or a spiteful insult. But the man's buns were so good that the Goubuli restaurant chain now operates more than 100 outlets nationwide, each offering about 90 varieties of steamed bun.
Another classic dish is guobacai, a type of pancake made from mung bean and millet that is cut into strips and served in a broth doused with sauce, cilantro and a dozen seasonings.
The high-energy snack is a popular stop-and-go lunch for the working class, and an eat-and-sit option for old locals who are very loyal to their own particular stall. An alternative version of the millet and/or rice pancake is jianbingguozi, a thin pancake rolled around a filling of choice, pickled vegetables, seafood, spicy beans, meats or chives.
It is a perfect grab for sunny days strolling down the Hai River or through the old town. Jianbingguozi is just enough to tide you over but never enough to weigh you down.