Tieli city cuisine includes spicy eggplant dried, Liangzhongqiao dried bean curd, fried lily, pork liver mung bean porridge and Dadianzi mutton soup.
1. Sandwiched spicy eggplant: It is a combination of fragrant, spicy, sweet and salty flavors. It tastes tough and soft, and it has a taste that you can't forget and want to eat.
2. Liangzhongqiao dried bean curd: Liangzhongqiao dried bean curd has the characteristics of pure bean quality, pleasant fragrance, bright color, thin skin and strong toughness, and has a long-standing reputation with a history of 100 years.
3. Stir-fry lily: Take 50g of lily and 50g of tenderloin slices, dye them with salt and egg white, mix them with wet starch, stir-fry them in an oil pan until cooked, and add a proper amount of seasoning. This dish is crisp and sweet, and has the functions of nourishing the five internal organs, nourishing yin and clearing away heat. People who have a long illness and a bad appetite can eat this dish to increase their appetite.
4. Pork liver mung bean porridge: fresh pork liver100g, mung bean 60g, rice100g, salt and monosodium glutamate. First, wash mung beans and rice and cook them together, then boil them with low fire until they are eight-cooked, then put sliced or striped pork liver into a pot and cook them together, and then add seasonings.
5, Dadianzi mutton soup: mutton soup is mainly to put sheep bones (tube bones) into a large pot to boil soup, and then put the cut fresh mutton and cleaned mutton offal into the soup pot to boil. After cooking, scoop up and drain the water, then slice it into boiling water, then pour it into a soup bowl, pour in hot white sheep soup, sprinkle with green chopped green onion, and a bowl of steaming mutton soup with overflowing fragrance will be ready.