First of all, let's talk about the historical origin of food stalls. Food stalls, formerly known as "big-name stalls", are named after fixed stalls with large license plates. This mode of operation began in Hong Kong after World War II. At that time, everything was in a hurry. Some people began to set up stalls in the street to sell cooked food. Among them, the big-name stalls are bigger than ordinary vendors, and there are several folding tables and chairs. The booth is a huge box, which is tied up with wooden boards and iron sheets at night and placed on the roadside, so that more equipment can be put in and food similar to restaurants can be provided.

Fixed pitch hawker licences are regulated. Compared with other roadside stalls, the license plate of a big-name stall is a big piece of paper, which needs to be mounted and hung in a conspicuous position, so it is called "big-name (big-name) stall". In Cantonese, "stall" is similar to "shop" and "stall". In the early years, Chinese in Hong Kong concentrated in the areas of Central, Sheung Wan and Wan Chai, which was also the birthplace of big-name stalls. Food stalls originated in Hong Kong and now spread all over the world. As long as there are many people in China, there are food stalls.

Food stalls are mostly inspired by family recipes, which are closely related to family diet and are a realistic portrayal of folk family diet. It reflects the changes of people's diet, is a barometer of people's diet consumption, and is also a gathering place of people's diet trends and an important window of food fashion.

With the great development of social economy, people's quality of life is constantly improving, and the requirements for diet are also constantly improving. The operation of "food stalls" has also undergone qualitative changes, and indoor operation has become the mainstream of food stalls. The quality of dishes has been greatly improved, and the contents of recipes are more colorful. That's true, but more people like open-air food stalls. They can talk loudly and drink in big bowls. That kind of feeling is not felt indoors.

In the food stalls in Hong Kong, there are all kinds of big-name foods, both Chinese and Western. Chinese food includes side dishes, fried noodles, fish and egg noodles, rice porridge and fried dough sticks. Western food includes toast, sandwiches, Hong Kong-style milk tea with stockings, coffee, mandarin ducks and so on. And Chinese desserts such as bean paste and sesame sauce.

Barbecue stalls now account for an absolute large share in Chinese mainland, and there will be barbecues in both porridge stalls and cooking stalls. Roasted oysters are one of the highlights. Anyone who orders a barbecue will order a dozen. Roasted oysters are a special snack in coastal areas, which are made from fresh oysters by charcoal roasting. Roasting oysters is very simple. Just put garlic, Jiang Mo, sauce and other condiments into the freshly pried oyster, and then roast it directly on the fire, which ensures the freshness of oyster meat to the maximum extent and increases the sense of game of oyster.

Another must-have is roasted eggplant. The seasoning of roasted eggplant is the same as that of roasted oysters, but there are some special roasting methods in some places. Chaoshan will add some dried radish, but Zhanjiang doesn't. Each booth has its own flavor, and there is always a heart that suits you. In a restaurant with a good barbecue, beer is absolutely good to sell!

To sum up, a food stall is a place to drink and chat until dawn and have breakfast!