Hangu Badacha (eight braised seafood)

Badacha (eight braised seafood) is a delicacy from Hangu village in Tianjin's Binhai New Area and a symbol of the local fishing-and-salt culture. [Photo provided to discoverbinhai.com]

Hangu badacha (eight braised seafood) is a treasured dish gifted by the tides of Bohai Bay and rooted in Binhai New Area's thousand-year-old fishing and salt-making traditions. Recognized as a municipal-level intangible cultural heritage in Tianjin in 2017, it carries the nostalgic taste of generations.

The soul of the dish lies in its time-honed brine – fermented mustard greens aged for over a year. Following an ancient method, the seafood, such as fresh mullet, clams, octopus, and squid, is prepared without gutting, scaling, or stir-frying; only the gills are cleaned, preserving the ocean's true flavor. The ingredients are then simmered over a wood fire, allowing the rich, fermented brine to fully penetrate each piece.

Today, the recipe has been adapted to use 30 percent less salt to meet modern health preferences, while its classic taste remains unchanged. When served, the dish releases a deep, savory aroma. The bones soften in the sauce while the meat stays tender and juicy – a perfect balance of briny, sweet, and umami flavors that pleasantly linger.

More than just a taste of hometown memories, this time-honored delicacy now connects agriculture, culture, and tourism, showcasing the enduring charm of intangible heritage along the Bohai Bay coast.