Most people think that the name "food stalls" originated from Hong Kong and Macao. After the reform and opening up, it became a common name for open-air food stalls in various parts of China.

The word "big" not only highlights the scale of the stall, but also conveys the image of the general public.

In Fuyang, food stalls are called "street stalls" or "night markets." Going to eat at a food stall is called "going to a street stall", which gives you a sense of excitement.

Of course, this is also in line with the upright and straightforward character of Fuyang people.

Fuyang still does not have a high-end food street. Almost all food stalls are hidden in the streets and alleys of the old city, and most of them are simple.

Different from many cities in the south of the Yangtze River, the small store is divided into two, with a stove in the front and a place for diners to eat in the back.

There is usually a vegetable kitchen near the entrance, filled with ingredients such as chicken, duck, fish, and vegetables. The stove closer to the front is lined up with condiments such as oil, salt, sauce, vinegar, and a pot of bones.

The soup, or hen soup, is always kept boiling, and almost all dishes are flavored with this stock.

Fuyang food stalls are mostly mom-and-pop shops, and all work depends on the couple, but the roles are clearly defined. Generally, the husband plays the role of the cook, and the wife plays the role of waiter, paying the bills, cleaning up the dishes, and other duties.

Don't look at these two people. No matter how many guests there are, they will not be confused at all. The side dishes, cooking, and delivery of food, everything seems to be in order, and they will not treat you slowly at all.

In Fuyang, any good food stall is crowded with people. This small shop is not big, only about ten square meters. The roof is blackened by oil smoke, the dining tables and chairs are mostly pitted, and the walls are covered with

Liquor advertising paintings.

In the summer, an air conditioner is like a decoration, not providing any air-conditioning. The owner has no choice but to turn on all the ceiling fans hanging on the ceiling, but it is still very hot and the diners are sweating.

But this kind of food stall has the most authentic taste of this city and even a region.

Most of the food stalls in Fuyang night market are open-air operations.

Therefore, summer is the busiest time for food stall business, while the biggest food stalls are the most crowded at night.

Therefore these food stalls form an important part of the city's nightlife.

The stall owners started at five or six o'clock in the afternoon on the first day and closed their stalls at three or four o'clock in the morning the next day. At this time, the town was still sleeping. The stall owners looked at the gradually whitening east and carried the harvest of the night.

, pulled the table, chairs and cooking utensils back to the residence, looking forward to another reincarnation of the new day.

Like food stalls across the country, the dishes served at Fuyang food stalls are all local flavors, and most of them are semi-processed dishes that require little complicated cooking processes before they can be served.

Fried and stewed dishes are one of them.

Fuyang pan-fried stews use a wide range of ingredients, including chicken, fish, beef, mutton, and even eggplant, beans, and bitter melon. Cut into slices, add seasonings, and simply marinate, then fry in a pan until both sides are golden.

When customers order, just take it out and add stock and simmer for a while, it will taste salty and fragrant.

This cooking technique is "stewing", which is also a manifestation of typical Central Plains cooking techniques.

The richness of cold dishes at Fuyang food stalls is almost astonishing to strangers.

Of course, this is also due to the fact that diners "like to cool down" in summer.

In the family of cold dishes, let’s not talk about the common cold dishes such as salted peanuts, salted edamame, and lotus root slices that are common everywhere.

Let’s talk about the most characteristic cold dishes in Fuyang. In addition to cold nepeta, they are seasonal wild vegetables such as elm money, mulberry flowers, locust flowers, and wild rice seedlings.

The method of making these wild vegetables into cold dishes is extremely simple. Wash them, mix them with an appropriate amount of flour, then steam them until they are just right. After cooling, eat them with garlic paste and vinegar.

At Fuyang food stalls, the cold dishes you see are all freshly mixed and sold, and cold dishes are a must-order dish for diners in summer.

"Boss, let's have a cold dish!" This is a sentence you often hear in Fuyang food stalls.

Then, the stall owner will bring a small basin over and ask, "What do you want?" At this time, the stall owner will follow the direction of the diners' fingers and quickly pick up a cold dish. In the blink of an eye, at least four or five cold dishes are gathered in the small basin.

Then various condiments such as oil, salt, soy sauce and vinegar are poured into the cold dish, stirred and served. This kind of cold dish is even more delicious with wine in summer.

Nowadays, in order to improve the city's image, many open-air food stalls in Fuyang's old town have been banned, and the ones that can be preserved are even more precious.

For example, this is the case with the currently existing "Dongguan Hui Food Street".

"Dongguan Hui Food Street" is located in Dongguan Old Street, which is a gathering place for the Hui people. Before the 1980s and 1990s, there were not many stall owners, and there were only a few stalls selling cooked food. Its scale is different from that of "Dongguan Hui Food Street"

Very far.

But as time goes by, the scale of Dongguan food stalls is getting larger and larger, with more and more food stalls and stalls. Snacks full of ethnic flavor are everywhere, such as beef and mutton, offal, roast chicken, chicken noodle soup, kebabs, etc.

Accompanied by the bright lights of street stalls, it has become an eternal delicacy in the hearts of diners.

Summer nights are the time when the fireworks at the Dongguan Night Market’s food stalls are most intense.

When night falls, the food stalls of Dongguan Night Market become lively, with diners crowding around each other. They find a small table to sit down in a corner of the old street. They only need to shout a few times to the stall owner, and after a while, the delicious food will be served.

Large pieces of beef, steaming hot haggis, tender and smooth pink chicken soup, and spicy and oily mutton skewers are all on the menu.