The classic small bowl of dry frying has disappeared.

Tongheju was an obscure small restaurant at the beginning of its opening, but it made itself popular among the masses with a special dish, thus accumulating some original capital for its future development. This is a small bowl of dry fried. To put it bluntly, Zhajiang Noodles is very common in Beijing, but it is different. No matter how many people eat that big bowl of noodles, there are only one or two ingredients, such as bean sprouts. The small bowl of dry stir-fry in the same room is just a small bowl of dry stir-fry sauce, and one or two people are enough. Don't add water when frying sauce, dissolve it in oil and put more pork belly. Put more oil and the sauce won't stick to the pan. Put it in a small bowl. The sauce is covered with oil. Besides bean sprouts, there are shredded Chinese cabbage, shredded carrot, spinach, cabbage, Chinese toon, green garlic, shredded cucumber and celery, which are very delicious. But unfortunately, after entering the Republic of China, small bowls of dry frying gradually disappeared.