Small shops or food stalls in night markets are the best places for people to escape from their daytime disguises. The lively fireworks wrap a scarf around the deserted city, bringing a lot of warmth. The night market in every city is a late-night canteen that makes people look forward to it. In this "big restaurant", the most comforting thing is naturally the various food and snacks displayed at each stall.
River delicacies are a very prominent food on the night market table. While people are changing glasses, they don't forget to put on transparent gloves, grab crayfish or snails in the basin, and take a satisfying bite.
Crayfish, I am crazy about eating for you!
The bright red color of crayfish is the most charming color in the night market. Starting in May every year, this attractive red whirlwind sweeps across the country, occupying night markets from south to north. Braised in oil, minced with garlic, steamed, every way of eating crayfish can attract a large number of "fangirls" and attract many gourmets to "eat" crazy.
"Early Hubu Lane, late night snack on Jiqing Street".
The night market in Wuhan smells like crayfish. In this "citizen's city", the bustling street night market is a world of crayfish. More than 30 years ago, people from Qianjiang, Hubei Province first discovered the secret of delicious crayfish. This invasive creature was brought to the dinner table from the fields and transformed into a new favorite among people.
In the eyes of many people, crayfish with thick shells and multiple legs are too cumbersome to eat, but for Wuhan people, this "trouble" is the charm of crayfish.
Steaming is the best way to test whether an ingredient is fresh. In the smoke of water vapor, the crayfish completes the "shrimp" sublimation, and the tender and delicious flavor is preserved to the maximum extent. Open the lid of the crayfish's head, and the shrimp roe exposed is the essence of the whole shrimp. Take a bite, and the soup from the steamed shrimp meat will coat the shrimp roe and slide into your belly. Then pull out the tendon in the middle of the tail, loosen it between the head and tail of the crayfish, pull it gently, and the complete shrimp tail pops out, dip it in the sauce and put it in your mouth, two words: xū take it!
At the night market in Xuyi, Huai'an, another hometown of crayfish, crayfish are also well-deserved protagonists. Different from Hubei people who prefer steaming, the crayfish at Huai'an Night Market mainly has thirteen flavors. The Xuyi crayfish with thin shell and large size can always be "fresh", numb, spicy, fragrant, sweet, tender, crispy, etc. The taste complements the freshness and aftertaste, making it extremely "spicy".
"No midnight snack, no Changsha". If Japanese people’s summer memories are of fireworks, yukata, and Masami Nagasawa, then Changsha people’s summer must be filled with the taste of shrimp tails, fried shrimps, and flavored shrimps. Along the Xiangjiang River, at the South Gate, and at Sifangping, people gathered around and gathered around, just for the pot of red crayfish on the table.
When it comes to eating spicy food, Hunanese are as good as ten. Such a delicious ingredient as crayfish naturally needs to be paired with chili to enhance its taste. The spicy crayfish is a gift from Hunan people to gourmets across the country.
Spicy crayfish originated from night market stalls, and only at night market stalls can people put down their "idol baggage" and eat their mouthfuls of red oil happily. In Changsha, spicy crayfish is also called flavored shrimp. The snow-white crayfish on the belly of Dongting Lake is the "source of happiness" for Changsha people in summer.
The most authentic old Changsha flavor shrimp, only the pliers and tail are left. Before eating the shrimp, suck the front end of the tail first, and the soup with the flavor of perilla and garlic will flow up the shrimp skin. The spicy taste pours into the mouth, spreads all over the body from the tip of the tongue, and then turns into sweat beads and oozes from the forehead. Occasionally, a drop or two of red oil soup playfully spilled from the corner of the mouth, sliding down the skin to the chin. Use your hands and feet to peel off the shrimp shells, and the white and tender shrimp meat will pop out, and then quickly curl up into a shrimp ball. Dip it slightly in the soup. The delicious shrimp meat is wrapped in a spicy taste. It is an authentic Changsha summer taste.
Snail: Is the snail girl flavored with snail powder?
The snails naturally have a market atmosphere, which is the perfect match for the night market.
"The snails are all kinds of interesting, but the delicious wine is not as good as them." As the "first fresh food in the river", snails naturally have countless fans, and Nanning people are the number one fans. Tender and firm snails, in the hands of Nanning people, transform into a variety of delicious snail chicken pot, snail taro pot, fried conch, boiled stone snail, Vietnamese-style conch...
Nanning at night , is a big night market. With bustling crowds and roadside stalls everywhere, the night in Nanning is a different kind of lively scene from the day. In a sense, Guangxi's sense of existence is indeed somewhat "transparent." But a bowl of snail noodles, which is "frightening", has taken up the banner of broadening Guangxi's reputation.
In fact, it is difficult for the snails with less meat to fulfill the important task of filling the stomach. Compared with other large and meaty foods, the snails are more like a carrier of deliciousness, bringing together the flavors of different ingredients. Pull out a toothpick, gently pick at the snail shell, wrap the tip of your tongue around the mouth of the snail and suck it gently, enjoying the spiciness of the chilli padi, the sourness of the lime, the freshness of the fish sauce oil and the smoothness of the tender snail meat. In the mouth, the empty space between the teeth is filled, and then with a sip of cold beer, no matter how hot the mood is, it can be soothed.
Seafood is the eternal theme of night markets and is never absent from the night markets of every city along my country’s long coastline. At the Dandong Night Market in Liaoning, yellow clams and mud snails stand out, and are the best partners with barbecue; at the night market in Ningbo, Zhejiang, the light taste of small seafood is most suitable for the taste of Jiangnan people; and at the night market in southern Fujian, the abundant seafood is Its typical label.
As soon as we meet at the seafood night market, we will win countless things in the world.
Fresh crabs, fish, shrimps, oysters and other shellfish are displayed under the bright white lights of the night market, blowing bubbles and frantically hinting to the "carnivores" how delicious they are.
People’s biggest misunderstanding about Qingdao is that “Qingdao has no nightlife”. It is true that after ten o'clock at night, there are almost no pedestrians on Qingdao's main coastal road, and even vehicles are only in twos and threes. But if you go deep into Qingdao's urban area from the seaside, you will see wild wonton stalls and various neon-lit night markets hidden deep in the city, which will definitely break people's single impression of Qingdao's nightlife.
Compared with the night markets and snack streets on Yunxiao Road and Dengzhou Road, the night markets on Sifang Road Market and Taitung Pedestrian Street are more inclusive. In Qingdao, whose dialect has its own "oyster flavor", in addition to the Internet celebrity snack bars, the night market is filled with seafood stalls set up under plastic tents.
Qingdao's night market brings with it the generosity of Shandong people. Seafood such as shrimps and shrimps, whether steamed or boiled, must be served in sufficient portions and in large plates.
Different from night market seafood in other places, some night market stalls in Qingdao use Korean barbecue cooking methods when eating seafood. On the oil-brushed stone plate, the prawns turned from transparent to red, with the tips and feet slightly mushy, and the unique crispy fragrance of the shrimp skin wafted out. After dipping in the sauce, wrap it in lettuce leaves with onions, garlic slices, and pepper segments, and stuff it into your mouth, just like eating a bite of firm shrimp rice.
Even in Guangzhou, which has diverse tastes, the "tough-tongued" Guangzhou people are even more "recruiting" when it comes to seafood. When the daylight dims, the colorful lights on the streets light up one by one, and the late-night snacks at the night market open up a direct passage to the heart of Guangzhou. From Xiheng Street to Tianhe East, Baoye Road, and Wende Street, the scattered night market food stalls are the soul flags of "lonely gourmets".
The seafood in Guangzhou night market emphasizes the word "fresh". The freshly served seafood still retains the flavor of the South China Sea. Flower beetles, flower crabs, and mantis shrimps served in plates, steamed or stir-fried, are the perfect destination for their "end of life". The oysters and squid were put on the grill. Under the flames, the oysters emitted gurgling juices, lifting the garlic paste on the surface. The squid oozed transparent oil and slid in around the iron grill. into flames. The big fan next to the barbecue grill blows the air hard and brings the flavor of the seafood farther.
Spreading seafood all over the table is Lao Guang’s tacit wish at the night market. The plumpness of the small seafood, the juiciness of the oysters, the fatness of the squid, and the tenderness of the fish and shrimp, all turn into a "miracle medicine" the moment they touch the tip of the tongue, opening up the diners' Rendu and Dumai channels in one fell swoop, and relieving the boredom accumulated all day long. Dispersed one by one. As the mouth opens and closes, more and more shells accumulate on the corner of the table, forming a tall mountain of shells.
"Food in a foreign country, taste in Chaoshan", late at night in Shantou is when all kinds of seafood are at their most vital.
In Chaoshan itself, Da Leng is roughly equivalent to "Ye Mi" or "Ye Mi stall", which is a late-night snack in the night market. Fish rice is the king of cold dishes in Shantou night market. In Chaoshan culture, which is composed of sea people and the sea, fish occupies an important position in Chaoshan diet. Just as the Central Plains people cannot live without rice and noodles, Chaoshan people eat fish as a meal.
For fish rice in Shantou, Balang fish and fairy fish with less spines are mostly used. They are marinated in light salt water, then cooked in concentrated salt water and allowed to cool naturally. The cooked fish rice is firm and plump. By soaking in salt water, the original sweetness of the fish meat is slightly released, forming a unique fresh and sweet taste. Slightly dipped in some Puning bean paste, the white fish meat is wrapped in a sauce-colored coat, shining slightly under the lights of the night market.
A pot of simmering and fragrant seafood porridge is the best backdrop for a night in Shantou. After eating plump and tender seafood, and then serving a long pot of Laohuo porridge, this late-night snack is a satisfying end.
The taste of the world, simple and pure. A bowl of white porridge with shrimp and crab meat dishes can produce a high-end warm taste without excessive cooking. In the night market in Shantou, fat rice is the first choice for seafood porridge. "There is no skill in cooking porridge, just stir it for thirty-six times." Stirring is one of the secrets of seafood porridge. When the rice grains are boiled and bloomed, add crabs, shrimps and other ingredients to the white porridge. Under the pressure of the heat, the shrimp fat and crab paste seep out, turning the white rice soup slightly yellow, which is tender and warming.
The night market is a place where people can wait for meals. At night market snack stalls, the emphasis is not just on filling your stomach with delicious food, but on satisfying the appetites of "greedy" gourmets. The stir-fried jelly and almond tea at Kaifeng Night Market, the skin-belly noodles and duck blood vermicelli soup at Nanjing Night Market, the bacon flatbread and meat-filled buns at Xi'an Night Market, every snack is a piece of white moonlight treasured in people's hearts.
Taiwan’s night markets are a place where all kinds of snacks compete with each other. The buns stuffed with pickled cabbage and pork belly are crispy and firm; the sweet and glutinous Longtan tofu puddings are soft and moist; the wheel cakes stuffed with red beans are delicate and crispy; the crispy salted chicken is crispy on the outside and tender on the inside, and the pineapple buns are cool and moist...
Oyster omelette is how many mainlanders imagine Taiwan’s night markets. Indeed, there are more or less oyster omelette stalls scattered throughout Taiwan’s night markets. Ningxia Night Market and Menga Night Market are particularly famous for their oyster omelette, which is crispy and chewy.
No matter how difficult the conditions are, they can’t stop the Chinese people from exploring delicious food. Oyster omelette is an alternative food ration invented by Taiwanese ancestors when they were unable to eat enough. The sweet potato starch mixed with water is mixed with oysters, eggs, onions and garlic, and then spread into a pancake shape and fried. Although it originated from the poor, oyster omelet has very high requirements for raw materials. Only the freshest oysters (oysters, also known as oysters) can ensure the smooth and fragrant bottom line of oyster omelet. Different from the oyster omelets in Chaoshan and southern Fujian, the sweetness index of Taiwanese oyster omelets is much higher. The use of soy sauce paste and sweet sauce makes the taste of Taiwanese oyster omelette more mellow.
"Eating" is always connected with "drinking". When the night market is in full swing, it is safe to hold a cup of tea in hand. The perfect match for night market snacks is a large cup of milk tea filled with glutinous pearls. Pearl milk tea, born in Taiwan, is known as the new generation of fat house happy water. No one can resist the charm of bubble milk tea. Even Jay Chou, the king of Asian hits, cannot give up the pleasure of holding milk tea in his hand.
The pearls cooked with tapioca flour are firm, chewy and chewy. In Taiwan night markets, the pearls in milk tea are called pink balls. Compared with the heartless pearls, the rice balls have an extra layer of red bean filling. The teeth penetrate the outer layer of the pearl, and the sweet and glutinous red bean paste explodes between the teeth, adding a "sweet bomb" to the slightly astringent milk tea.
Very different from the market atmosphere of other cities, Hong Kong’s night markets have a little more of a Jianghu flavor. Temple Street Night Market, with its strong grassroots atmosphere, has even become a favorite city filming location for Hong Kong directors. Hong Kong is the origin of the food stall culture. During the day, the folding stools huddled in the corner of the store door. When the street lights turned on, the lifeless folding chairs stretched out in the daytime, creating a real world.
Accompanied by the flashing store lights, Hong Kong-style snack bars such as candy shops, ice cream shops, and porridge noodles are surrounded by surging crowds. Beef-wrapped pearl oysters, crispy fried fish skin, slices of flower branches dipped in sand tea sauce, every snack can soothe the loneliness between lips and teeth.
In Stephen Chow's movie "The God of Cookery", the "pissing beef balls" that replaced the bouncing table tennis balls were juicy and juicy, making people eager to try them. Although it is "famous" in the market, Piss Beef Ball is by no means a ball without a story. Since the Shunzhi period, the Wang family from Songjiang Ancient Town brought beef balls to Hong Kong. This explosive delicacy instantly attracted Hong Kong gourmets. Queen Victoria of the United Kingdom, after tasting this "magic" food, was willing to become a servant of Pee Beef Balls and named it "Tribute Balls".
The soup is splashing everywhere, which is the joy of eating peeing beef balls. The beef balls that have been "tempered for thousands of times" are firm and firm. You carefully bite a small mouth, wait until the heat dissipates, and swallow it in one mouthful. The rich shrimp juice passes through the porcelain beef and explodes in the mouth, which is refreshing and warm. It's like a lively world of fireworks.
**People’s love for meat is surprisingly unanimous. **
Whether it’s the Suzhou Night Market that sells mutton in the winter or barbecue in the summer, or the Lanzhou Night Market that serves skewers with milk and egg fermented glutinous rice, or the small barbecue three meals a day on the black soil, to the floating small yellow croakers At the Yunnan Night Market with the aroma of chicken hamstrings, meat is the most popular protagonist at the night market. People's love for meat cannot escape the blunt words of music poet Li Jian: Eating meat makes me happy!
Beef and mutton are the staple food in the Northwest Night Market. As a city where the Tengger Desert meets the Ningxia Plain, as well as the Helan Mountains and the Loess Plateau, the night market in Zhongwei, Ningxia, has a richness that is not found in other cities in the northwest. The sour Pingjibao yogurt, the sweet selenium melon, and the red wolfberry constitute the colorful colors of Zhongwei Night Market.
Slim-cut mutton skewers are a specialty of Zhongwei Night Market. A large number of iron picks were pierced with three thin and one fat pieces of fresh mutton, rolling over the dark and narrow furnace. The flames ignited by the charcoal fire were ready to stir in the furnace, waiting for an opportunity to counterattack the oily meat skewers. The kebab uncle hid behind the oven, squinting his eyes and tilting his head, and kept turning, spreading ingredients, and fanning the fire with his hands in rhythm as the fireworks filled the air.
"Barbecue should be paired with lamb hooves, and noodles should be paired with side dishes." At Zhongwei's night market stalls, lamb hooves can be called the third "top of the table" after mutton skewers and peanut edamame platter. king". When eating sheep hooves, one feels like a desert knight. Holding the steaming lamb's hooves in hand, the marinade seeped out along the seams of the hooves and dripped onto the dining table covered with a transparent film. Breathing in the hot air on the surface of the sheep's hooves, you can immerse yourself in the tearing force of the teeth and tendons.
Neijiang, located on the Bashu Ancient Road, connects Chengdu on one end and Chongqing on the other. At night, along the Tuojiang River, the bustling scene is no less crowded than these two "Internet celebrity" cities. Braised meat, skewers, hot pot, grilled fish, fat rice rolls, all kinds of fireworks are mixed with Tuojiang water to create a spicy and soul-stirring Neijiang flavor.
The cute rabbit is the favorite of Neijiang people. Each part of the rabbit can be individually "debuted" to create a delicious meal. Spicy Rabbit is the first choice for people in Neijiang when visiting the night market. With a group of three or five, sit down by the Tuojiang River, order a few bottles of beer and a plate of spicy rabbit, Neijiang people can extend the comfort of the day indefinitely.
The iron plate with a diameter of about half a meter is the exclusive tableware for spicy rabbit at the night market. The finely chopped rabbit meat is buried under bright red chilies, brown peppercorns and white garlic cloves. Don’t believe the people in Neijiang who say “it’s not spicy”. Neijiang people are very fierce when it comes to eating spicy food.
The spicy rabbit covered with chili peppers is not easy to bully in appearance. When the rabbit meat first enters the mouth, the tender meaty texture takes over, temporarily numbing the taste of the diners. After chewing carefully, , the aftertaste of the double pepper overflows from the rabbit meat, quickly heating up between the teeth and cheeks, and the spiciness surrounds the mouth three-dimensionally, as if Nezha is riding a hot wheel and playing tricks in the mouth.
At this time, you need to get a bowl of Neijiang cold cake with ice and take a big sip of Weiyi soy milk to extinguish the fire burning on the tip of your tongue.
The night market, with flashing neon lights and the banal daily routine of changing cups and lamps, is the most reassuring thing. Perhaps this is what people long for in their hearts.
What memories do you have about night markets?