No matter how fiercely the online celebrity stores attack, at least in the hot late-night snack scene, Wuhan people mostly look for fly restaurants with couples as the protagonists.

They are enthusiastic, low-key, not familiar with marketing, and rely on word of mouth.

The taste is homely and the story is heartwarming.

Lin Jinli and Peng Chao, a couple born in the 1980s, started their business as a barbecue restaurant on Yao Embankment in Hanyang in 2003.

After being demolished in Zhongjia Village, in 2015, it was re-located next to the Lanjiang Road subway station.

The name of the store was originally chosen in anticipation of a booming business, but now it has become a secret code for many experienced foodies for late-night snacks: Go, go Pan Pan!

Across the road, the "Crab God" lurking in the night glowed faintly, savoring the fireworks and getting ready to go.

Li Qian and Yang Qun, a couple born in the 1990s, have expanded their takeout shop into two stores in three years. Their crab claws, bullfrog and shrimp balls, and spicy and delicious taste have attracted countless addicted diners.

In spring, summer, autumn and winter, after eight o'clock, it is difficult to find a place.

Living in the magical Jiangcheng, a real estate project can raise the overall housing prices nearby, and two late-night restaurants are enough to heat up the dull nights in the surrounding area.

About five years ago, Jinxiu 3rd Road, which intersects vertically with Banjiang Road, was far less popular than it is now. Business was only open during the day, and it was dark as night fell.

The opening of Panpan and Crab God has attracted the attention of nearby merchants who sell late-night snacks. The roller doors are opened, neon lights are flashing, vendors selling cold drinks and fruits are passing through the crowds, and diners from all directions are intoxicated by the smell of alcohol and spicy food.

The two stores, which are no longer worried about business, can see each other's signs.

So far, they are also the first choice for many people to come to Banjiang Road for late-night snacks. Each has its own taste and fans have their own preferences.

However, behind the hearty night, there is the sweetness of mutual affection.

Panpan's boss Peng Chao seems a bit henpecked.

He is 1.83 meters tall, with a tall build and strong muscles that seem to burst his short sleeves.

He is responsible for ordering, arranging seats and refunding orders for customers in the store - during peak weekends, if customers don't want to wait after ordering, they can refund their money.

His wife, Lin Jinli, is more like the real talker in the barbecue restaurant. She is not tall, likes to grin, and can calm down the situation even when she gets angry.

The baking temperature, time and the quality of the dishes will ultimately pass through her discernment.

The business was too busy on weekends, and when something went wrong occasionally, Peng Chao was the first to receive a "slap on the head."

Compared to most barbecue restaurants in Wuhan, Panpan’s site is wider.

There are two facades, more than 20 waiters, and 30 tables. After 8 o'clock in the evening, there will be a row in front of the store.

There is a long waiting list, and the status of the boss is self-evident.

The three ovens are burning vigorously, and the hot oil slowly slides down along the fine lines of the ingredients. The secret recipe has been maintained for 16 years and is still favored by customers.

The charcoal oven is mainly used to prepare vegetarian dishes, such as potatoes, lotus root slices, and green peppers. It pays attention to slow and slow roasting to bring out the fragrance.

For meat dishes, you need to use an electric stove with strong firepower. The baked food will be charred on the outside and tender on the inside, with less oil and a better flavor.

Fish tail, beef tendon, and hoof flower are the three specialties of Panpan.

Escargots, edamame, and butter are also popular.

In addition to the secret recipe, fresh ingredients are the source of the taste.

Peng Chao said that the goods he buys every day can basically be sold out that night, and the snails and edamame are in limited supply, only about one pot.

It opens at 5 o'clock in the evening and proofs at 2 o'clock in the morning. The lights here are undoubtedly a comfort to those who are looking for food late at night.

The couple did not reveal the exact number of turnover, "but it is relatively normal to exceed five figures every day." Opposite Panpan, in the hazy night, Crab God's business was equally busy.

Facing the neon signboard, it is easy to fall into a certain illusion: it is like a store passed down from the family, and the proprietress must be a sister-in-law with a strong charlatanism.

The bright lights in the kitchen were in sharp contrast with the darkness outside the door, and the eyes of passers-by were focused on Li Qian.

She is the boss lady of Crab God. She sits by the kitchen door every night and is responsible for ordering, cashiering, packaging and guiding customers to their seats.

The dine-in area is about 5 meters away from the kitchen. The door is very interesting, with the Chinese Welfare Lottery made of red letters on a white background.

Walking in, there are six or seven tables clustered in the cramped space. The customers are mainly young people, and it is easy to find beauties with both good looks and temperament.

The space next door is even smaller, and is basically occupied by three tables and chairs.

But it does not affect the interest of coming here for a late night snack. Groups of women crowded into a room, surrounded by the strong spicy smell, beer bottles colliding, and the smell of cigarettes lingering. They put their arms around each other and listened to the sounds of lips and teeth prying open crab claws.

Boom.