The first time I came to Tieshan, it was around four or five o'clock in the afternoon. As the sun set, I walked through the alleys. As I walked, I was fascinated by a wonderful fragrance. The aroma, with the numbing smell of beef, made people salivate, so I took a few steps back to see what was going on. I saw three or four small tables placed in the open space on the roadside. The tables were also quite distinctive, short and short. There is a deep hole in the middle, holding a deep iron pot with a long spoon in the pot. Under the table is a small stove, and the aroma comes from the pot. Seeing my curious expression, the lady boss came to greet me warmly and told me that this was Tieshan's Malatang.

When I used to eat Malatang, I chose the ingredients myself, and then the boss cooked it for you, took off the skewers, and put it into a bowl. And why isn’t Tieshan’s Malatang like this? Out of curiosity, I decided to try this unique Tieshan snack.

First of all, the Malatang stick here is very long, almost as long as a large bottle of mineral water. The ingredients are all vegetarian, such as shiitake mushrooms, oyster mushrooms, enoki mushrooms, fungus, lotus root slices, fried dough sticks, potatoes, konjac, kelp knots, winter melon, cucumber, cauliflower, Chinese cabbage, Shanghai greens, Cantonese lettuce, spinach, chrysanthemum, and coriander. , purple cabbage, frozen vermicelli, bean sprouts, tofu, gluten, Qianzhang, oil slices, oil tofu, oil gluten... Tieshan's Malatang is basically sold like this. The vegetarian dishes are all skewered with bamboo skewers and put on. Take your pick from the shelves. Eat whatever you can and boil it. The sellers are overjoyed and the eaters are happy, "You've got what you want, you've got what you want!"

Tieshan's Malatang can be cooked into skewers like a barbecue and eaten by handfuls, and it can also be served in a package. into bowls. The taste is also quite special. It is an improved version of Malatang. The taste is more suitable for the taste of Jiangnan people (a little spicy, mainly fresh and fragrant). People who are acidophilic can also order some vinegar. For some customers who are more intolerant of numbness and spicy food, they can ask the shopkeeper to add additional spicy oil, or roll the cooked skewers in dried chili noodles and eat several skewers in a row. His face became red and his head was hot and sweaty. Pleasurable and exciting! The only shortcoming of Tieshan's Malatang is that it is not popular or high-end, but it is precisely this lack of popularity and high-end that allows employees to sell it easily and the public to eat freely.

Malatang is a poor version of hot pot. The taste characteristics of "Malatang" are just like its name, but with the addition of the word "fresh". A large number of skewers were pushed into the high-temperature soup by the diners. It was truly a trial of fire and water. The skewers were jumping and flipping in the boiling soup without any elaborate cooking process. They were tainted with each other's flavors and could no longer be separated. If you can't experience the expected happiness, then the process of waiting for the Malatang to be cooked will be painful. The anxiety and urgency are just like when you were a child waiting to eat maltose during the Chinese New Year, and you will salivate before you know it. "Flying down three thousand feet."

No, let’s continue to contribute to Iron Mountain’s economy after a night’s rest. Tieshan's Malatang is made by himself and is self-sufficient, just like the hard-working people of Tieshan, who use their hard work and sweat to make Tieshan's economy prosper and people's lives become increasingly prosperous.