Tangshan's catering culture has a long history. Its long human history, unique geographical environment and abundant product resources have laid a solid foundation for the development of the catering industry here. As a foodie, let's take a look at what delicious stir-fried dishes Tangshan has.

1. lazy tofu

lazy tofu, also called small tofu, can be regarded as a specialty of Tangshan, Hebei. It is made of soybeans, some of which are added with peanuts and sesame seeds to enhance its flavor. The raw materials are boiled and ground, and the finished product is a paste with a unique flavor different from tofu. It is often used for cooking, accompanied by various vegetables, and it is a unique local cuisine.

2. Snow shrimp

Snow shrimp and noodle fish seem to be related. Because they are listed at the same time, white shrimp will be mixed with noodle fish, and occasionally small noodle fish will be seen in white shrimp. Like noodle fish, Tangshan people like to scramble eggs with snow shrimp: beat two eggs, scoop a bowl of flour, dilute it with water, and mix it with eggs and snow shrimp. Sprinkle some salt and mix well. Spread in the pot, full of fragrance.

3. Toona sinensis buds

In early spring, Toona sinensis trees have just sprouted, and generally grow to about 1 cm, which is tender and crisp. At this time, after a winter's gestation, Toona sinensis has a rich and unique fragrance and is the best dish in the market. I heard that some restaurants in Qianxi can do Toona banquet, and a table of dishes is all made of Toona sinensis. Frying, frying, cooking, frying ... are served in turn, which makes people marvel from time to time. Ordinary people mainly use Toona sinensis to scramble eggs and cold tofu.

4. Sauce tile fish (Guye)

Sauce tile fish originated in guye district, Tangshan. It is a famous dish in Tangshan and a special dish in Hebei Province. Mix the juice with white sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate and wet starch, put the fish into the dry starch paste, mix evenly, wrap the paste evenly, put the fish in the pot in turn until the skin of the fish is slightly yellow and crisp, take it out and put it on a plate, put the bean paste, chopped green onion, Jiang Mo and minced garlic in the pot and stir-fry, wait for the fragrance, cook it in the mixed juice and stir-fry.