Tianjin cuisine

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This article is part of the series: Chinese cuisine
History History of Chinese cuisine
Eight Great Traditions Anhui (Hui) Cantonese (Yue) Fujian (Min) Hunan (Xiang) Jiangsu (Su or Yang) Shandong (Lu) Szechuan (Chuan) Zhejiang (Zhe)
Others Beijing Imperial Aristocrat Liao (Liaoning) Jin (Tianjin) Chinese Buddhist Chiuchow E (Hubei) Gan (Jiangxi) Hainan cuisine Hakka Jin (Shanxi) Hong Kong Huaiyang Chinese Islamic Northeast Qian (Guizhou) Qin (Shaaxi) Shanghai Macanese Taiwanese Yu (Henan) Yunnan
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Tianjin cuisine (Chinese: 津菜 or 天津菜) is derived from the native cooking styles of the Tianjin region in China, and it is heavily influenced by Beijing cuisine. In comparison to Beijing cuisine, Tianjin cuisine is much more heavily concentrated on riverine fish/shrimps and seafoods, and another its characteristic is that its tastes are not as heavy as that of Beijing cuisine.