▁of ▁sli pp ery - t ong ued ▁T ian jin ers ▁to ▁h ag gle ▁for ▁the ▁best ▁price , ▁this ▁also ▁all ud ed ▁to ▁their ▁well - lub ric ated ▁tong ues ▁due ▁to ▁the ▁abund ance ▁of ▁oil ▁in ▁the ▁local ▁cu is ine . ▁▁ ▁T ian jin ▁cu is ine ▁also ▁uses ▁m utton ▁and ▁l amb ▁more ▁frequently ▁due ▁to ▁the ▁less ▁frequently ▁used ▁p ork ▁in ▁comparison ▁to ▁Be ij ing ▁cu is ine , ▁and ▁in ▁the ▁event ▁of ▁traditional ▁hol id ays , ▁m utton ▁and ▁l amb ▁are ▁nearly ▁always ▁prepared ▁for ▁hol iday ▁d ishes . ▁A ▁greater ▁proportion ▁of ▁T ian jin ▁cu is ine ▁includes ▁rice ▁in ▁comparison ▁to ▁Be ij ing ▁cu is ine . ▁In ▁addition , ▁the ▁ways ▁no od les ▁are ▁served ▁in ▁T ian jin ▁cu is ine ▁is ▁different ▁than ▁that ▁of ▁Be ij ing ▁cu is ine ▁in ▁that ▁for ▁T ian jin ▁cu is ine , ▁the ▁veget ables ▁and ▁meat ▁are ▁served ▁separately ▁from ▁the ▁no od les ; ▁in ▁Be ij ing ▁cu is ine , ▁they ▁are ▁served ▁together ▁with ▁the ▁no od les . ▁ ▁Finally , ▁there ▁are ▁d ishes ▁in ▁the ▁cu is ine ▁that ▁show ▁influ ences ▁from ▁other ▁countries ▁such ▁as ▁Russia ▁and ▁Japan . ▁Sch ol ars ▁attribute ▁this ▁to ▁the ▁city ' s ▁location ▁as ▁a ▁treat y ▁port , ▁making ▁its ▁culture ▁and , ▁by ▁extension , ▁its ▁cu is