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Small shops or food stalls in the night market are the best places for people to escape daytime camouflage. The lively fireworks wrapped a scarf around the deserted city, bringing a lot of warmth. The night market in every city is a promising midnight food store. In this "big restaurant", the most gratifying thing is naturally the colorful food and snacks displayed in the stalls.

At the night market table, Xianhe is a food with a sense of existence. When people push the cup for a change, they don't forget to put on transparent gloves, grab the crayfish or snail in the basin and take a bite with satisfaction.

Crayfish, eat crazy for you!

The brilliant red of crayfish is the most charming color in the night market. Every May, this attractive red whirlwind will sweep across the country and occupy the night market from south to north. Braised in oil and steamed with garlic, crayfish can harvest a large number of "fans" in all aspects, attracting many gourmets to "eat" it crazily.

"premature hubu lane, snack Qing Ji street".

The night market in Wuhan is crayfish-flavored. In this "city of citizens", the street night market in full swing is the exclusive Jianghu for crayfish. More than 30 years ago, Qianjiang people in Hubei discovered the delicious secret of crayfish for the first time. This invasive creature was brought to the dining table from the field and became a new favorite among people's lips and teeth.

In the eyes of many people, crayfish with thick shells and many feet 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 steam, crayfish has sublimated "shrimp", and its fresh and delicious original flavor has been preserved to the maximum extent. Open the head cover of crayfish, and the exposed shrimp yellow is the essence of the whole shrimp. In one bite, the soup steamed from shrimp meat slipped into the belly wrapped in shrimp yellow. Then remove the tendon in the middle of the tail, loosen it between the head and tail of the crayfish, and gently pull it, and the whole shrimp tail will bounce out. Dip it and send it to your mouth. Two words: X clothes!

In the night market in Xuyi, Huai 'an, another hometown of crayfish, crayfish is also a well-deserved protagonist. Unlike Hubei people who prefer steaming, the crayfish in Huai 'an night market are mainly thirteen spices, and the crayfish with thin shells and big heads can always be "fresh". The taste of hemp, spicy, fragrant, sweet, tender and crisp adds to this taste, which makes people extremely "top-notch".

"Without supper, there would be no Changsha". If the Japanese summer memories are fireworks, bathrobes and Masami Nagasawa; Then the summer of Changsha people must be full of shrimp tails, fried shrimps and fresh shrimps. By the Xiangjiang River, south gate, Sifangping, calling friends, sitting around, just for the red crayfish on the table.

When it comes to spicy food, people in Hunan regard one as ten. Crayfish, a delicacy, naturally needs to be paired with Chili to set off its taste. Spicy crayfish is a gift from Hunan people to gourmets all over the country.

Spicy crayfish began in the night market stalls, and only in the night market stalls can people put down their "idol baggage" and eat a bite of red oil. In Changsha, spicy crayfish is also called delicious shrimp. The white crayfish in Dongting Lake is the "source of happiness" for Changsha people in summer.

The most authentic delicious shrimp in old Changsha is only pliers and shrimp tail. Before eating shrimp, suck the front end of the shrimp tail, and the soup with the taste of perilla and garlic flows up along the shrimp skin. The pungent taste is poured into the mouth, transmitted from the tip of the tongue to the whole body, and then turned into sweat oozing from the forehead. Occasionally, a drop or two of red oil soup wittily overflows from the corners of the mouth and slides down the skin to the chin. Peel off the shrimp shell with your hands and feet, and the white and tender shrimp meat will bounce out, then quickly curl up into a shrimp ball and dip it in the soup. Delicious shrimp meat wrapped in spicy taste is the authentic taste of Changsha in summer.

Snail: Snail girl tastes like snail powder?

Street-flavored natural snails are the best match for night markets.

"Snails are so interesting that good wine is worse." As the first seafood, there are countless fans of snails, and Nanning people are the number one fans. In the hands of Nanning people, there are various kinds of snail chicken pot, snail taro pot, fried conch, boiled snail and Vietnamese conch.

Nanning is a big night market at night. Surrounded by bustling crowds and roadside stalls everywhere, the night in Nanning is a lively scene different from the day. In a sense, the sense of existence in Guangxi is indeed somewhat "transparent". However, a bowl of "scary" snail powder has lifted the banner of broadening Guangxi's popularity.

In fact, it is difficult for a snail with little meat to bear the heavy responsibility of eating. Compared with other meaty foods, a snail is more like a delicious carrier, which brings together the flavors of different ingredients. Take out a toothpick, gently pick it at the shell of the snail, gently suck it with the tip of the tongue wrapped in a screw, let spicy pepper, sour lemon and fresh snail wrapped in fish sauce slip into the mouth, fill the gap between the teeth, and then pour a glass of cold beer, which can calm the hot and dry mood.

Seafood is the eternal theme of the night market, and it has never been absent from the night market in every city on the long coastline of our country. In Dandong night market in Liaoning province, astragalus seeds and mud snails stand out and become the best partners for barbecue. In the night market in Ningbo, Zhejiang, little seafood's light original flavor is most suitable for Jiangnan people. In Minnan night market, rich seafood is its typical label.

As soon as the seafood night market meets, it can't beat countless people.

Fresh crabs, fish, shrimps, oysters and other shellfish are displayed in the bright white light of the night market, bubbling and bubbling, suggesting to the "carnivores" how delicious they are.

The biggest misunderstanding about Qingdao is that "Qingdao has no nightlife". It is true that after 10 in the evening, there are almost no pedestrians on the main roads along the coast of Qingdao, and even cars are in twos and threes. However, if we go deep into Qingdao from the seaside, the wild wonton stalls and neon night markets hidden in the depths of the city will definitely break people's single impression that Qingdao has no nightlife.

Compared with Xiao Yun Road and Dengzhou Road, the night markets in Sifang Road and Taitung Pedestrian Street are more inclusive. In Qingdao, where dialects have their own "oyster flavor", in addition to celebrity snack bars on the Internet, there are seafood stalls with plastic tents in the night market. The night market in Qingdao has the boldness of Shandong people. Shrimp, crayfish, sea rainbow and other seafood, whether steamed or boiled, are the first meaning.

Different from the night market seafood in other places, some night market stalls in Qingdao borrowed Korean barbecue cooking methods when eating seafood. On the oil-painted stone plate, the prawns turn from transparent to red, and their feet are slightly burnt, floating out the unique crispy smell of shrimp skin. After dipping in the sauce, wrap the lettuce leaves with onion, garlic slices and pepper segments and stuff them into your mouth, just like eating a tight shrimp rice.

Even in Guangzhou, where tastes are diverse, Guangzhou people who are "quick-talking" regard seafood as "lucky". After it was dark, the lights on the street lit up one by one, and the midnight snack in the night market opened a direct passage to Guangzhou's stomach. Sports West Street to Tianhe East, Baoye Road, Wende Street and scattered night market food stalls are the souls of "lonely gourmets".

The seafood in Guangzhou night market focuses on the word "fresh" The seafood just served on the table still retains the breath of the South China Sea. A dish of crab and shrimp with flower shells, steamed or stir-fried, is the perfect destination for its "death". Oysters and squid are sent to the barbecue. Under the fire, the oyster scattered goo goo juice, arching the garlic paste on the surface together, and the squid oozed transparent oil juice, bypassing the iron frame and sliding to the flame. The big fan next to the barbecue grill, while blowing hard, carries the taste of seafood further.

A table full of seafood is Lao Guang's tacit understanding in the night market. The fatness of little seafood, the juiciness of oysters, the fatness of squid, and the freshness of fish and shrimp all became "panacea" at the moment of touching the tip of the tongue, which opened up the two veins of diners and dispelled the boredom accumulated in a day. With the opening and closing of the mouth, the shells at the corner of the table accumulate more and more, piling up a high shell mountain.

"Eating in a foreign land, the taste is in Chaoshan", the middle of the night in Shantou is the most prosperous moment of all kinds of seafood.

In Chaoshan, chilling is equivalent to "midnight snack" or "snack stall", that is, midnight snack at night market. Fish rice is the chilling king of Shantou night market. In Chaoshan culture, which consists of sea people and sea, fish plays an important role in Chaoshan diet, just as people in the Central Plains cannot live without rice and flour, and Chaoshan people eat fish.

Fish rice in Shantou, mostly choose brown fish and flower fairy fish with less thorns, pickled with light salt water, cooked with strong salt water, and naturally cooled. The cooked fish rice is firm and full, and the original sweetness of fish is slightly released by soaking in salt water, forming a unique fresh sweetness. Dip in Puning bean paste, and the white fish will be wrapped in a sauce-colored coat, revealing a slight light under the night market lights.

A pot of delicious seafood porridge is the best background color in Shantou at night. Eating delicious and tender seafood and a big pot of old fire porridge can be regarded as a full stop for this snack.

The taste of the world is simple and pure. A bowl of rice porridge with shrimp and crab meat dishes can cook a high-grade warm taste without too much cooking. In Shantou's night market, fat rice is the first choice for seafood porridge. "Cooking porridge is not clever, thirty-six stirs." Mixing is one of the secrets of seafood porridge. The rice is boiled and bloomed, and ingredients such as crab and shrimp are added to make the rice porridge memorable. Under the urging of hot air, shrimp fat and crab paste oozed out, and the white rice soup was dyed light yellow and tender.

The night market is a backup for people after meals. In the night market food stalls, it is not to eat and drink, but to satisfy the appetite of "greedy" gourmets. Fried bean jelly and almond tea in Kaifeng night market, skin belly noodles and duck blood vermicelli soup in Nanjing night market, bacon pies and Chinese buns in An night market, all kinds of snacks are treasures in Bai Yueguang people's hearts.

Taiwan Province Night Market is a river and lake where all kinds of snacks compete for beauty. Cut pork belly stuffed with sauerkraut, crisp and strong; Sweet and glutinous Longtan bean curd brain, soft and moist; Wheel cakes filled with red beans are delicate and crisp; Salted baked chicken with crispy outside and tender inside, pineapple bag with cool and moist entrance. ...

Fried oyster omelet is the imagination of many mainlanders to Taiwan night market. Indeed, all night markets in Taiwan Province Province are more or less littered with oyster omelet stalls. The oyster omelet fried in Ningxia night market and Mengga night market is especially famous for its crispness and chewiness.

No matter how hard the conditions are, they can't stop China people from exploring delicious food. Oyster omelet is an alternative food invented by the ancestors of Taiwan Province Province when they were not satisfied. Fried oyster omelet, eggs, onion and garlic with water, spread into cakes and fry. Although it originated from the poor, oyster omelet needs a lot of raw materials. Only the freshest oysters (also known as oyster omelet) can ensure the smooth bottom line of oyster omelet. Different from oyster omelet fried in Chaoshan and Minnan areas, the sweetness index of oyster omelet fried in Taiwan Province Province is much higher. The use of soy sauce and sweet noodle sauce makes Taiwan Province oyster omelet more mellow.

"Eating" is always associated with "drinking". It is safe to have a cup of tea in your hand when you eat and give up drinking in the night market. The best match with night market snacks is a large cup of milk tea filled with waxy pearls. Bubble tea, born in Taiwan Province Province, is known as the happy water of a new generation of fat houses. No one can refuse the charm of bubble tea, even Jay Chou, the king of Asian golden songs, can't give up the pleasure of holding milk tea.

Pearls cooked with cassava flour are strong and chewy. In the night market in Taiwan Province, the pearls in milk tea are called pink balls. Compared with the unintentional pearl, the pink circle has a layer of red bean sandwich. The teeth pass through the outer layer of the pearl, and the sweet red bean paste bursts out between the teeth, bringing a "sweet bullet" to the slightly astringent milk tea.

Different from other cities, the night market in Hong Kong is a bit more Jianghu. Temple Street Night Market, with a strong grassroots flavor, has even become a favorite market location for Hong Kong directors. Hong Kong is the birthplace of food stall culture. During the day, folding stool curled up in the corner of the store door, the street lamp lit up, and the lifeless folding chair stretched out during the day to spend a real river's lake.

With the flashing shop lights, Hong Kong-style snack bars such as dessert shops, ice rooms and porridge noodles are surrounded by surging crowds. Pearl oysters wrapped in beef, crispy fried fish skin and cuttlefish slices dipped in sand tea sauce can soothe the loneliness between lips and teeth.

In Stephen Chow's movie "God of Food", peeing beef balls instead of table tennis balls are tough and juicy, which makes people eager to try. Although it is "famous" in the market, Niaoyu Pill is by no means a meatball without a story. During the Shunzhi period, the Wang family in Songjiang ancient town brought Niuwan to Hong Kong, and this delicious food was instantly integrated into Hong Kong gourmets. Queen Victoria of England, after tasting this "magical" food, is also willing to become a minister under the authorization of Peeing Niuwan, making it a "tribute pill".

Soup is spilled everywhere, which is the pleasure of peeing beef balls. The beef ball is hammered, and the Q bullet is tight, so take a small bite carefully. The hot air dissipates, and the rich shrimp juice passes through the porcelain beef and bursts in the mouth, which is comfortable and warm, just like a lively fireworks world.

* * People's love for meat is surprisingly consistent. **

Whether it's Suzhou night market where mutton is collected in winter and barbecued in summer, Lanzhou night market where fermented milk and eggs are strung together, a small barbecue with three meals a day on black soil, or Yunnan night market where the smell of small yellow croaker and chicken feet is floating, meat is the most popular protagonist in the night market. People's love for meat can't escape the outspoken words of the music poet Li Jian: Eating meat makes me happy!

Beef and mutton is the staple food of northwest night market. As a city where Tengger Desert meets Ningxia Plain, Helan Mountain meets Loess Plateau, Ningxia Zhongwei's night market is richer than other cities in northwest China. Sour Pingjibao yogurt, sweet selenium melon and booming medlar constitute the colorful colors of Zhongwei night market.

Sliced mutton kebabs are the characteristics of Zhongwei night market. Many iron labels were covered with three thin and one fat fresh mutton and rolled over the dark and narrow stove. The flame ignited by charcoal fire stirs in the furnace, waiting for the opportunity to light a fire for the dripping mutton string. Uncle Kebab hid behind the oven, squinting his eyes and cocked his head. In the fireworks, his hand kept turning, scattering materials and fanning the fire rhythmically.

"The barbecue should be accompanied by sheep's feet, and the noodles should be accompanied by side dishes." In Zhongwei's night market stall, sheep's hoof can be called the third "king of the table" besides mutton kebabs and peanut edamame platters. When eating sheep's hoofs, people have the illusion of a desert knight. Holding a steaming sheep's hoof in his hand, the marinade oozed along the seam of the hoof and dripped on the dining table covered with transparent film. Breathe in the hot air on the surface of the sheep's hoof, and you can immerse yourself in the tearing of the tendon.

Neijiang, located on the Bashu ancient road, connects Chengdu at one end and Chongqing at the other. At night, there will be no fewer people along the Tuojiang River than these two "network celebrities" cities. Pot-stewed, skewered, hot pot, grilled fish, pork intestines powder, all kinds of fireworks mixed with Tuojiang water, stewed into a spicy and heady Neijiang flavor.

Cute tutu is the favorite of Neijiang people. Every part of the rabbit can "appear" independently and make a delicious meal. Spicy rabbit is the first choice for Neijiang people to visit the night market. Sitting in groups of three or five by the Tuojiang River, ordering a few bottles of beer and a plate of spicy rabbits, Neijiang people can infinitely lengthen the comfort of the day.

The iron plate with a diameter of about half a meter is the exclusive tableware for spicy rabbits in the night market. The finely divided rabbit meat pieces are buried under bright red peppers, brown pepper particles and white garlic cloves. Never believe that the population of Neijiang is "not spicy". Neijiang people eat spicy food very fiercely.

The hot rabbit covered with pepper is "not very easy to bully" in appearance. When the rabbit meat was first imported, the fresh and tender feeling prevailed, temporarily paralyzing the diners' taste. After careful chewing, the aftertaste of double peppers overflowed from the rabbit meat, the temperature rose rapidly between the teeth and cheeks, and the spicy taste surrounded the mouth, like Nezha stepping on hot wheels and playing a set of fireworks in his mouth.

At this time, you need a bowl of Neijiang highlighted with ice and a big mouthful of Wei Yi soybean milk to put out the burning flame on the tip of your tongue.

Night market, neon flashing, pushing a cup for a change, is the most reassuring, perhaps this is the secular appearance that people are eager for.

What do you remember about the night market?