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早在1921年，天宝楼就在水陆码头的天津卫创下了字号。山东掖县名厨师戴成善，曾经在济宁玉堂酱园干活，又到京城的德庆楼供职。后来，瞅准了天津这块风水宝地，来到天津与表弟朱善堂成立了“天宝楼”。字号的来源，因为北京三大风味酱制品店“天福斋”、“宝华春”、“德庆楼”都出资成为股东，所以在取名时，从三家店中各取一字，组成了“天宝楼”。

“酱货要吃天宝楼”。这在有着千万人口的天津市几乎是家喻户晓。

天宝楼的风味特点叫“酱香醇厚”。做出的酱制品融南北技艺于一炉，醇香可口，很难用单一的口味来形容。一时间天宝楼声名鹊起，适应了众多人的口味。天津的达官贵人、平民百姓及来津的外地客人，无不争相购买。

酱制品在天津被称为酱货。也就是说制作中采用的调料、作料，以酱油和多种天然香料为主。天宝楼“酱”的过程，用料、火侯、时间是非常讲究又颇费功夫的。每到下作料时，总得老掌柜亲自动手，那是铺子的规矩。为的是保证风味独特。

天宝楼选料，以京式酱肉为例，需精选猪前后腿肉，肥三瘦七，用多年的老汤煮制4个多钟头，肥瘦相间，香浓色好，嫩烂适口。而秋冬热卖的烤肉（老天津卫称之炉肉），那得用五花三层的好原料，腌制12个钟头后，以果木碳烤，至肉皮呈米粒大金黄色的小泡，才切片使用。要说风味，还要提酱杂样，寻味道，是吃一口变一个味儿。以心、肝、肺、肚、口条、肥肠等酱制品为主，火腿肠、腊肠、熏鸡蛋、烧鸡和味道可口的小酥鱼等15样品种，按照一定比例切片、搭配，放在白瓷碟里拌匀。品起来，不论是咸中带甜，还是酒香浓郁，那是厚味无穷。除此以外，还有酱肘子、酱牛肉、粉肠、松仁小肚、腊肠、熏大肠、熏兔肉、熏鸽子、酱下水（心、肝、肚、口条）等，都是下酒的好菜。天津老食客的“二锅头就天宝楼”堪称一绝。

天宝楼的老招牌，字体框架丰盈，笔锋遁劲有力，绝非等闲之辈所书。那是1923年的一天，大书法家华世奎晚上到中国大戏院听戏，其间忽然馋起了天宝楼的酱货，就差人叫了天宝楼的食盒。掌柜的一见机会来了，顺势就找华先生求字。嫩烂味美的京酱肉吃得华先生开怀不已，于是他欣然挥毫，写下“天宝楼”三个大字。不幸的是，这块金字招牌文革中被人毁掉了。如今的招牌是后来复制的。华世奎题写的牌子虽然毁掉了，但天宝楼的特色却保留了下来，并于2006年再次被评为首批“中华老字号”。

As early as 1921, Tianbao tower established its name in Tianjin Wei, a water and land terminal. Dai Chengshan, a famous chef in Ye County, Shandong Province, once worked in Jining Yutang soy sauce garden and worked in Deqing building of the capital. Later, I took a good look at the geomancy treasure land of Tianjin, and came to Tianjin to establish the "Tianbao tower" with my cousin Zhu Shantang. The source of the brand name is that "tianfuzhai", "baohuachun" and "Deqing building", the three major flavor sauce products stores in Beijing, have all contributed to become shareholders, so when naming them, they took one word from each of the three stores to form "Tianbao building". "You need to eat Tianbao tower for sauce products.". This is almost a household name in Tianjin, which has a population of ten million. The flavor of tianbaolou is called "sauce fragrant and mellow". The sauce products are made by combining the north and South techniques. They are mellow and delicious. It's difficult to describe them with a single taste. For a time, Tianbao tower became famous and adapted to the tastes of many people. Tianjin's dignitaries, ordinary people and foreign guests are all competing to buy. Sauce products are called sauce products in Tianjin. That is to say, the seasoning and seasoning used in the production are mainly soy sauce and a variety of natural spices. In the process of "sauce" in Tianbao building, materials, fire and time are very exquisite and time-consuming. Every time when we make materials, the old shopkeeper has to do it himself. That's the rule of the shop. In order to ensure unique flavor. Tianbaolou selects materials, taking Beijing style soy sauce meat as an example. It needs to select pork front and back legs, fat, thin and seven, and cook for more than four hours with the old soup for many years, fat and thin, fragrant and thick, tender and rotten and palatable. And the hot barbecue in autumn and winter (the oven meat called by the old Tianjin Wei) should be made of five flowers and three layers of good raw materials. After 12 hours of curing, it should be baked with fruit wood carbon until the skin is a small bubble with big golden color of rice grain, and then it can be sliced. To speak of flavor, we should also mention the sauce miscellaneous samples and look for the taste, which is to change the taste from one mouthful to another. The main sauce products are heart, liver, lung, stomach, sliver and fat sausage. There are 15 kinds of sausages, sausages, smoked eggs, roasted chicken and delicious little crisp fish. Slice and match them according to a certain proportion and mix them in a white porcelain dish. Taste, whether it's salty with sweet, or full-bodied wine, it's rich in flavor. In addition, there are sauce elbow, sauce beef, sausage, pine nut tripe, dachshund, smoked large intestine, smoked rabbit meat, smoked pigeon, sauce water (heart, liver, stomach, mouth) and so on, which are good dishes for drinking. The "Erguotou Tianbao building" of Tianjin's old diners is unique. The old signboard of Tianbao building has a rich font frame and a powerful pen edge. It is not written by the idle people. It was one day in 1923, when Hua Shikui, a great calligrapher, went to China's Grand Theater to listen to the opera in the evening, he suddenly greeded for the sauce of Tianbao tower, and sent someone to call the food box of Tianbao tower. As soon as the shopkeeper saw the opportunity, he took the opportunity to ask Mr. Hua for words. Mr. Hua was very happy when he ate the tender and delicious Beijing soy sauce meat, so he wrote down three characters of "tianbaolou". Unfortunately, this golden signboard was destroyed in the cultural revolution. Today's signs were later copied. Although the brand inscribed by Hua Shikui has been destroyed, the characteristics of Tianbao tower have been preserved, and in 2006, it was rated as the first batch of "Chinese time-honored brands".

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