Big-name gear, at that time, can be said to be "the stalk has a gear near the left." What's delicious in big-name stalls? Porridge and 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 is open on other afternoons and stays open until late at night and early in the morning. What I remember most clearly is the "fluffy" big stove, the big iron pot that was blown to a raging fire, eating by the roadside, and the big "horn fan" that was 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 stalls around me quietly disappeared from the roadside. It is said that there are only 29 big-name stalls left in Hong Kong.
Big-name files originated in the late World War II. Many civil servants died in the battle. In order to take care of their families' livelihood, the government issued licenses to allow them to make a living in roadside restaurants. Food is very popular because it is cheap and delicious. Because of the large license plates, people call these restaurants operating on the roadside "big-name stalls". It is also misspelled as "food stall".
The 1960s was the heyday of big-name files. At that time, the government issued nearly 3,000 big-name license plates, which can be said to be "a file near the left, and it is easy to help in the middle of the night." In the 1980s, the government thought that big-name stalls affected the city appearance and sanitation, so it paid money to take back the licenses of big-name stalls 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's diet. Big stalls set tables one by one in pedestrians or alleys, and guests dine in this open or semi-open environment. There are many kinds of food provided by big-name stalls, including seafood, Cantonese cuisine, porridge, noodles and so on.
Although big-name stalls have no air conditioning, they should be eaten on the roadside, but the price of vegetables is not necessarily cheaper than that of big hotels. However, big-name stalls still attract many people to patronize, including many social celebrities and stars. This is because big-name stalls don't have expensive rents and don't need to be spent on the decoration of storefronts. The price of vegetables is spent on materials. In addition, the big-name stalls are all cooked in large iron pots, 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 true!
Some gourmets explained that this is the so-called "wok gas". In the indoor kitchen, the function of ventilation system is limited, the fire can't be as fierce as the big-name stalls, and the fried dishes can't be compared.
Central, near the corner of Stanley Street at the end of the street, is a concentrated place for one of the big-name stalls. Every time I have lunch, it is crowded with people. Many well-dressed central white-collar workers come here for lunch. Yaodong Street in Sham Shui Po, Kowloon is the only street left, and the film In the Mood for Love was also shot here.
In the past, there were many "three religions and nine streams" diners in big-name stalls. Afraid of offending them, those guys used words carefully, which led to a lot of jargon in the industry, such as changing the name of rice to "handsome boy"; Dry fried beef river is called "making water"; Rice porridge is called "sister"; Net river powder is called "Qingshan", which can be regarded as a major feature of big-name stalls.