There are many street food spots everywhere in Hong Kong-
Big-name stalls. At that time, it can be said that "one stall is near the left". Is there any delicious food in the big-name stalls? Porridge and flour rice, hand-twisted side dishes, silk stockings and milk tea, oil occupying the west, and red mung bean paste are all available. Those who sell porridge, noodles, rice, coffee and milk tea have already started business before dawn and will not rest until after noon; The shop opens in other afternoons and stays open until late at night and early in the morning. What I remember the most is the big stove with the sound of "fluffy", the big iron wok that was fried to a blazing fire, eating by the roadside, and the big "horn fan" set up in summer. Big-name stalls are a major feature of Hong Kong cuisine and a collective memory of Hong Kong people. But I don't know when the big-name files around me quietly disappeared from the side of the road. It is said that there are only 29 big-name stalls left in Hong Kong.
Big-name stalls originated in the later period of World War II. Many civil servants were killed in the war. In order to take care of their families' livelihood, the government issued licenses to allow them to make a living in roadside restaurants. Because the food is cheap and good, it is very popular. Because the license plate is very large, people call these restaurants operating on the roadside "big-name stalls". It is also wrongly written as "food stall".
the 1961s was the heyday of big-name stalls. At that time, the government issued nearly 3,111 big-name stalls, which can be said to be "one stall is close to the left, and it is easy to help in the middle of the night". In the 1981s, the government thought that the big-name stalls would affect the city appearance and sanitation, so it paid money to recover the big-name stalls' licenses from the owners, and stipulated that the licenses could not be transferred. Since then, the number of big-name files has been greatly reduced.
Big-name stalls are a major feature of Hong Kong cuisine. Big-name stalls arrange tables one after another in pedestrians or alleys, and guests eat in this open or semi-open environment. There are many kinds of food provided by big-name stalls, such as seafood, Cantonese food, porridge, noodles and so on.
Although big-name stalls have no air conditioning and have to eat on the roadside, the price of vegetables is not necessarily cheaper than that of big restaurants. However, big-name stalls still attract many people to patronize, among which there are many social celebrities and stars. This is because the big-name stalls have no expensive rent, and they don't need to be spent on the decoration of the store. The price of vegetables is all used on materials. In addition, the big-name stalls use large iron woks to stir-fry dishes, so the fried side dishes are naturally "full of anger." What's more, guests can watch the chef cooking on the spot, and you will know if it is real!
Some gourmets have explained that this is the so-called "wok gas". In the indoor kitchen, the ventilation system has limited functions, and the fire can't be as fierce as the big-name stalls, so the fried dishes can't be compared.
The corner of Stanley Street near the end of the street in Central is the concentration place of one of the big-name stalls. Every time we have lunch, people are crowded here. Many well-dressed Central white-collar workers came here for lunch. Yaodong Street in Sham Shui Po, Kowloon is the only remaining big street, and the film In the Mood for Love is also filmed here.
In the past, there were many "three religions and nine streams" diners in big-name stalls, and the guys were afraid to offend them, so they all used their words carefully, which led to many jargon in the industry, such as changing the name of "handsome boy" to "plain rice"; Dry-fried beef river is called "making water"; Rice congee is called "sister"; Net river powder is called "Qingshan", which can be regarded as a major feature of big-name stalls.