If you want to eat food stalls, which cities in my country have better food stalls?

The lanterns have just begun to appear on the west side of the downtown area. The ingredients have been prepared for a long time. The foodies are gradually taking over. The stalls are too narrow for you to see many people. ? This song "Song of Food Stalls" describes the food stalls we are familiar with: they are lined up in a row along the street in an orderly manner. They are cheap and good, and there are many food choices. Sometimes you can eat noodles, stir-fried noodles, barbecue and so on in one shop. Porridge casserole.

The liveliness and unrestrainedness of the food stalls allow diners to freely enjoy delicious food on the street, have a few sips of cold beer, a few plates of stir-fries, chat with friends, and gossip with the stall owners. This is what other food stalls have to offer. A warm culture that stores cannot provide.

Peninsula-kun’s happiest experience in college was going to a food stall with good friends. We wore flip-flops and sat on red, white and blue rubber stools on the street, washing dishes with hot tea and asking the waiter to write orders.

Usually, a night passes quickly with a dozen beers, a few dishes of stir-fry, chatting, laughing, guessing and shaking the cup. If you have any unhappy things, just have a food stall with your friends.

People who dislike this kind of market delicacy think it is sloppy, while those who like it think it is the unique street food and culture of the city. Sam

Lee belongs to the latter. In 2013, Sam specifically chose Hong Kong food stalls as the background to shoot the brand's lookbook, interpreting Hong Kong's exclusive street culture.

When people evaluate food at food stalls, they usually use the term "the wok is full of flavor". The reason why the wok is so delicious is because the food stall uses an oil stove for cooking. The ingredients and the iron pot are stir-fried at high temperature and react instantly, causing the ingredients and sauce to fuse with the caramel aroma.

Like a plate of dry-fried beef river that is "full of wok flavor", pick it up and dry it. There is no excess oil or soy sauce left on the plate, and each piece of rice noodles is even in color and flavor (too much soy sauce) It will be salty, too little will be bland), the beef is tender and smooth, and the leek sprouts are refreshing.

Each food stall has its own character and charm. In this issue, Peninsula Jun will look for more special food stalls and stories with you.

Gen Kee Food Stalls

If you want to eat food stalls in Hong Kong, many people first think of Central and Temple Street. Peninsula Jun suggested that you might as well get into the side streets and narrow alleys of Sham Shui Po, which is where the largest number of tin food stalls gather in Hong Kong. It is more nostalgic and traditional. If you are lucky, you may meet big-name celebrities such as Ah Le, Eason, and Fa Ge.

Like Gen Kee Food Stall, which opened in the 1940s, you can still see a group of old neighbors in the breakfast and lunch market, eating toast, drinking milk tea, reading newspapers and listening to the radio here. And most of the old customers will know how to place an order once they say "business as usual".

A few years ago, Uncle Qiu, who is now 80 years old, handed over the business to his grandson. Young people are not afraid of hard work. They make delicious food by hand according to the method taught by their grandfather, and use the fire and water stove designed by themselves to cook it immediately.

Gen Kee’s signature dish is fried pork chops, which are fried in a small iron pot and fresh hot oil. Two pieces are fried at a time. They are hot, tender and delicious.

Like many food stalls, Gen Kee is family-run and the family can enjoy themselves. Now the water bar is in charge of the 80-year-old Granny Qiu. The milk tea is very delicious. First, she uses several kinds of tea leaves of different thicknesses to make tea bladders, and then adds black and white evaporated milk. With her experience and good ingredients, how can the milk tea not be fragrant? slip?