"Tianjin is in northern China, where noodles are the most important basic strength in the area, so the name – Noodle House. But we had no noodles, but ordered among other things the famous Tianjin rolls (Baozhi). The Baozhi is made from a flour dough and steamed with various fillings. The kind of Baozhi we had was filled with pork and cabbage. There are other restaurants that have Tianjin Baozhi, but in the Noodle House they have brought it as close to perfection as I am used to. The filling was right, pipping hot and with good subtle flavors. But the steamed dough balls, not too thick, still too thin, was just right. You just have to dive the bungalows with a little vinegar to improve the taste. Although I'm sure it's the ones of Tianjin who argue that they're not as good as they are at home. The Tianjin baozhi, with a dry bun, would probably be comparable to the Shanghai style steam dumplings, with a "nweet" tilting skin. Baozhi and dumplings will rarely be the same as they are from their hometowns, as pizza crust is difficult to duplicate. The key in the production of proper ham, dumplings and pizza crust is the water mixed with the dough. The basis of a good mouth feeling and texture is the right dough. Therefore, it is difficult to have a New York style pizza in Hong Kong or a real Tianjin Baozhi in Los Angeles. Also on the menu we had the wines hard cooked eggs – similar to tea, but made with wine. Cold sown, these eggs were a good change in the palate of the hot baozhi’s. Tianjin is also known for her water dumplings – one of my favorite things in the world. Mr. B suggested we have the fish water dumplings. I was hesitant, but drowned. I thought it was okay, nothing special. I would have preferred some kind of pig water dump or something. I didn't like the filling of fish from almost a paste-looking substance. In addition, we probably had some of the best onion pancakes around. Usually the onion pancakes are thicker and more oily. While the Noodle House is thinner and less oily. I thought I preferred to have more flaky I had similar Tianjin Baozhi from Shaomai, and this taste so much better."
