Eighteenth Street Mahua is one of the three unique foods in Tianjin. It is made with exquisite craftsmanship and quality materials. Each twist is filled with assorted pastry strips made of peach kernels, green plums, osmanthus and other more than a dozen small ingredients, and then twisted into five flowers with hemp strips and white strips. Fry thoroughly in peanut oil over low heat. After taking it out of the pan, add rock sugar and green and red silk. It is characterized by sweetness and crispness, and will not become soft, deteriorate or lose flavor after being stored for several months. In 1989, he won the National Food Golden Tripod Award and the Silver Award at the First National Food Expo. In 1991, it won the National Well-known Trademark Nomination Award. Goubuli steamed buns are one of the three unique foods in Tianjin. Founded in the late Qing Dynasty. He became famous because of his noble friend Goubuli. The production process is strict and a unique "eight-step operation method" is implemented. The ingredients are carefully selected, the operation is careful, the dough is half-risen, and the pork filling is watery. The characteristics are: the meat filling is loose, the folds are even, fat but not greasy, and fragrant and delicious. Goubuli steamed buns have developed from traditional pork buns to more than 20 series of varieties such as pearl buns, dragon and phoenix buns, and seafood buns. In 1988, it won the Silver Medal at the National Food Expo and in 1989, it won the National Food Golden Tripod Award. Er-eye fried cake is one of the three unique foods in Tianjin. It has a history of nearly a hundred years. It started with Liu Ji Fried Cake, a partnership between Liu Wanchun and Zhang Kuiyuan. Because of the fine selection of ingredients, fine preparation and genuine products, the store is close to Er'eryan Alley, so it is named "Er'er's Eye Fried Cake". Ingredients for ear-eye fried cake need to be high-quality glutinous rice, yellow rice, red beans, brown sugar, sesame oil, etc. The stuffing goes through processes such as blanching, boiling, stewing, stirring, frying sugar, and stuffing. The skin is soaked in water, stone ground, fermented, and mixed with alkali to form, and then fried in boiling oil into a golden spherical finished product. It is characterized by a crispy texture on the outside and tender on the inside. , the pastry is crisp but not dry, the filling is tender but not dry, sweet and refreshing, and fragrant. In 1988, it won the silver medal at the first China Food Expo, and in 1989, it won the Golden Tripod Award from the Ministry of Commerce.