The head chef of the Opus restaurant at Four Seasons Hotel, Canadian chef Aileen, arrived in Tianjin to start from"per set"eatingbreakfastand experience the abundance of traditionalsnacks, finding the most authenticpan-friedpancakefruit；by learning the culinary challenge ofsoft-stir-fried fish wings；from Tianjin's master chefs.She then visited Dashengtang village, the last fishing port in Tianjin, to search for the freshest seafood and challenge the Hanjucrab sauceto itsutmostflavor;At Sir Da's home, Aileen was deeply moved by his hospitality with"Pasted Stuffed Pancakes with Fish Soup";To return the favor to her friends, she prepared a fusion dish ofTianjin-flavored seafood soup.The taste of Tianjin is not just about the delicious flavors of river and sea food; it also lies in Tianjin people's warm humor and loyalty to tradition.