Big-name gear, at that time, can be said to be "the stalk has a gear near the left." Is there anything delicious in the big-name stalls? Porridge and noodle 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 start business before dawn and rest 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 is the big stove that made a "fluffy" sound, the big iron pot that was blown to the sky, 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 a license to allow them to make a living in roadside restaurants. Food is very popular because it is cheap and good. Because of the large license plates, people call these restaurants operating on the roadside "big-name stalls". It was also wrongly written as "food stall".
The 1960s was the heyday of big-name files. At that time, the government issued nearly 3,000 licenses for big-name booths, which can be said to be "a booth near you is easy to help at midnight". In the 1980s, the government thought that big-name stalls would affect the sanitation of the city, 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 arrange tables one by one in pedestrians or alleys, and guests dine in this open or semi-open environment. Big-name stalls provide many kinds of food, such as seafood, Cantonese cuisine, porridge, noodles and so on.
Although big-name stalls have no air conditioning and can only be eaten on the roadside, the price of vegetables is not necessarily cheaper than that of big restaurants. However, big-name stalls still attract many people, 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 used on materials. In addition, the big-name stalls use large iron pots to cook, so the fried side dishes are naturally "full of anger." More importantly, 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.
The corner of Stanley Street near the end of the street in Central is the concentration of one of the big-name stalls. Every time we have lunch, it is crowded here. Many well-dressed central white-collar workers came here for lunch. Yaodong Street in Sham Shui Po, Kowloon is the only street left, and the film In the Mood for Love is also shot here.
In the past, there were many "three religions and nine streams" diners in big-name stalls. The boys are afraid of offending them, and they all use their words carefully, which leads to many industry terms, such as changing the name of rice to "handsome boy"; Dry fried cattle 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.