On the dining table of the night market, seafood is a food with a sense of existence. When people push the cup for a change, they don't forget to put on transparent gloves, grab the crayfish or snail in the basin and take a bite with satisfaction.
Crayfish, eat for you!
The bright red color of crayfish is the most charming color in the night market. Every year from May, this attractive red whirlwind will sweep across the country and occupy the night market from south to north. Braised in oil and steamed with garlic, crayfish can harvest a large number of "fans" in all aspects, attracting many gourmets to "eat" it crazily.
"Morning Market Hubu Lane, snack Qing Ji Street".
The night market in Wuhan is crayfish-flavored. In this "city of citizens", the street night market in full swing is the exclusive river and lake of crayfish. More than 30 years ago, Qianjiang people in Hubei discovered the delicious secret of crayfish for the first time. This invasive creature was brought to the dining table from the field and became a new favorite among people.
In the eyes of many people, crayfish with thick shells and many feet are too cumbersome to eat, but for Wuhan people, this "trouble" is the charm of crayfish.
Steaming is the best way to test whether an ingredient is fresh. In the smoke of steam, crayfish has sublimated into "shrimp", and the fresh and delicious original flavor has been preserved to the maximum extent. Open the head cover of crayfish, and the yellow shrimp exposed is the essence of the whole shrimp. In one bite, the soup steamed from shrimp meat slipped into the belly wrapped in shrimp yellow. Then remove the tendon in the middle of the tail, loosen it between the head and tail of the crayfish, and gently pull it, and the whole shrimp tail will pop out. After dipping, it will be sent to your mouth. Two words: X clothes!
In the night market in Xuyi, Huai 'an, another hometown of crayfish, crayfish is also a well-deserved protagonist. Different from Hubei people's preference for steaming, the crayfish in Huai 'an night market is dominated by thirteen spices, and the crayfish with thin shells and big heads can always be "fresh". The taste of hemp, spicy, fragrant, sweet, tender and crisp adds to this taste, which makes people extremely "top-notch".
"Without supper, there would be no Changsha". If the Japanese summer memories are fireworks, bathrobes and Masami Nagasawa; Then the summer of Changsha people must be full of the flavor of shrimp tail, fried shrimp and tasty shrimp. On the banks of Xiangjiang River, South Gate and Sifangping, people gathered around for the red crayfish on the table.
When it comes to spicy food, people in Hunan regard one as ten. Crayfish, a delicious food, naturally needs to be paired with Chili to set off its taste. Spicy crayfish is a gift from Hunan people to gourmets all over the country.
Spicy crayfish began in the night market stalls, and only in the night market stalls can people put down their "idol baggage" and eat a bite of red oil. In Changsha, spicy crayfish is also called delicious shrimp. The white crayfish in Dongting Lake is the "source of happiness" for Changsha people in summer.
The most authentic old Changsha tasty shrimp only has pliers and shrimp tails. Before eating shrimp, suck the front end of the shrimp tail, and the soup with the taste of perilla and garlic flows up along the shrimp skin. The pungent taste poured into the mouth, passed from the tip of the tongue to the whole body, and then turned into sweat oozing from the forehead. Occasionally, a drop or two of red oil soup will wittily overflow from the corners of the mouth and slide down the skin to the chin. Peel off the shrimp shell with your hands and feet, and the white and tender shrimp meat bounces out, and then quickly curls up into a shrimp ball and eats it in soup. Delicious shrimp wrapped in spicy flavor, which is the authentic taste of Changsha in summer.
Snail: Snail girl tastes like snail powder?
Natural snails with street flavor are the best match for night markets.
"Snails are so interesting that delicious wine is not as good as it." As the most fresh in the river, there are countless fans of snails, and Nanning people are the number one fans. In the hands of Nanning people, plump and compact snails have produced various kinds of snail chicken pot, snail taro pot, fried conch, boiled snail and Vietnamese-style conch.
Nanning is a big night market at night. Surrounded by bustling crowds and roadside stalls everywhere, the night in Nanning is another lively scene different from the day. In a sense, the sense of existence in Guangxi is indeed somewhat "transparent". However, a bowl of "frightening" snail powder has lifted the banner of broadening Guangxi's popularity.
In fact, it is difficult for a snail with little meat to bear the heavy responsibility of eating. Compared with other foods containing a lot of meat, snails are more like a delicious carrier, which brings together the flavors of different ingredients. Take out a toothpick, gently pick it at the snail's shell, gently suck it with the tip of the tongue wrapped in a screw, let the spicy pepper, sour lemon and fresh snail wrapped in fish sauce slip into the mouth, fill the gap between the teeth, and pour a glass of cold beer to calm the hot and dry mood.
Seafood is the eternal theme of the night market, and it has never been absent from the night market in every city on the long coastline of our country. In Dandong night market in Liaoning province, astragalus seeds and mud snails stand out and become the best partners for barbecue. In the night market in Ningbo, Zhejiang, the light and original flavor of little seafood is most suitable for Jiangnan people. In Minnan night market, rich seafood is its typical label.
When the seafood night market met, it defeated countless people.
Fresh crabs, fish, shrimps, oysters and other shellfish are displayed in the bright white light of the night market, bubbling and suggesting to "carnivores" how delicious they are.
The biggest misunderstanding about Qingdao is that "Qingdao has no nightlife". Indeed, after 10 in the evening, there are almost no pedestrians on the main coastal roads in Qingdao, and even cars are in twos and threes. However, if we go deep into Qingdao from the seaside, the wild wonton stalls and neon night markets hidden in the depths of the city will definitely break people's single impression that Qingdao has no nightlife.
Compared with Xiao Yun Road and Dengzhou Road, the night markets in Sifang Road and Taitung Pedestrian Street are more inclusive. In Qingdao, dialects have their own "oyster flavor". In addition to celebrity snack bars on the Internet, there are seafood stalls with plastic tents in the night market. Qingdao's night market has its own Shandong people's courage. Shrimp and crayfish, sea rainbow and other seafood, whether steamed or boiled, are the first meaning.
Different from the night market seafood in other places, some night market stalls in Qingdao learn from the cooking methods of Korean barbecue when eating seafood. On the oil-painted stone plate, the prawns turn from transparent to red, and the feet of the prawns are slightly burnt, and the unique crispy flavor of the shrimps is floated. After dipping in the sauce, wrap the onion, garlic slices and pepper segments in the lettuce leaves and put them in your mouth, just like eating a tight shrimp rice.
Even in Guangzhou, where tastes are diverse, Guangzhou people who speak "glibly" regard seafood as "lucky". After it was dark, the lights in the street lit up one by one, and the midnight snack in the night market opened a direct passage to Guangzhou people's stomachs. Sports West Street to Tianhe East, Baoye Road and Wende Street, scattered night market food stalls are the soul of "lonely gourmets".
The seafood in Guangzhou night market mainly features the word "fresh". The seafood just served still retains the flavor of the South China Sea. A dish of flower shells, crabs and shrimps, whether steamed or fried, is the perfect destination for its "death". Oysters and squid are sent to the barbecue. Under the fire, oysters gave off goo goo juice, arching the garlic paste on the surface together, and the squid oozed transparent oil juice, bypassing the iron frame and sliding into the flame. The big fan next to the barbecue grill blows hard and carries the taste of seafood further.
A table full of seafood is Lao Guang's tacit understanding in the night market. The fatness of little seafood, the juiciness of oysters, the fatness of squid, and the freshness of fish and shrimp all became "panacea" at the moment of touching the tip of the tongue, which opened up the second pulse of diners' being in charge and dispelled the boredom accumulated all day. With the opening and closing of the mouth, the shells at the corner of the table accumulate and pile up into a high shell mountain.
"Eating in a foreign land, the taste is in Chaoshan", Shantou in the middle of the night is the most vigorous moment of all kinds of seafood.
In Chaoshan, chilling is equivalent to "midnight snack" or "midnight snack stall", that is, midnight snack in night market. Fish rice is the king of chilling in Shantou night market. In Chaoshan culture, which consists of sea people and sea, fish plays an important role in Chaoshan diet, just as people in the Central Plains cannot live without rice and flour, and Chaoshan people eat fish.
Most of Shantou's fish rice is salted with light salt water, cooked with strong salt water and naturally cooled. The cooked fish rice is firm and full, and the original sweetness of fish meat is slightly released after being soaked in salt water, forming a unique fresh sweetness. Dip in some Puning bean paste, and the white fish will be wrapped in a sauce-colored coat, showing a slight light under the night market lights.
A pot of fragrant seafood porridge is the best background color in Shantou at night. Eating fat and tender seafood and a big pot of old fire porridge can be regarded as the end of this snack.
The taste of the world is simple and pure. A bowl of rice porridge, with shrimp, crab and meat dishes, can cook a high-grade warm taste without too much cooking. In Shantou's night market, fat rice is the first choice for seafood porridge. "It's not smart to cook porridge. You have to stir it 36 times." Mixing ingredients is one of the secrets of seafood porridge. When the rice is boiled and blossomed, add ingredients such as crabs and shrimps to make the rice porridge linger. Under the urging of hot air, shrimp fat and crab paste oozed out, and the white rice soup was dyed light yellow and tender.
The night market is a backup for people after dinner. In the night market food stalls, it is not to eat and drink, but to satisfy the appetite of "greedy" gourmets. The bean jelly and almond tea in Kaifeng night market, the skin belly noodles and duck blood vermicelli soup in Nanjing night market, the bacon pies and Chinese buns in Xi 'an night market, and all kinds of snacks are Bai Yueguang in people's minds.
The night market in Taiwan Province Province is a place where all kinds of snacks compete for beauty. The cut package of pork belly stuffing with sauerkraut is crisp and solid; Sweet and glutinous Longtan tofu, soft and moist; Wheel cakes filled with red beans are delicate and crisp; Salted chicken with crispy outside and tender inside, cool and refreshing pineapple bag ...
Fried oyster omelet is the imagination of many mainlanders to Taiwan night market. In fact, all night markets in Taiwan Province Province are more or less dotted with oyster omelet stalls. The oyster omelet fried in Ningxia night market and Mengga night market is especially famous for its crispness and chewiness.
No matter how hard the conditions are, they can't stop China people from exploring food. Oyster omelet is an alternative food invented by ancestors in Taiwan Province Province when they are not satisfied. After adding water to oyster omelet, eggs and onion and garlic, spread them into cakes and fry them. Although it originated from the poor, oyster omelet needs a lot of raw materials. Only the freshest oysters (also known as oysters) can ensure the smooth bottom line of oyster omelet. Different from oyster omelet fried in Chaoshan and Minnan areas, the sweetness index of oyster omelet fried in Taiwan Province Province is much higher. The use of soy sauce and sweet noodle sauce makes oyster omelet in Taiwan Province province more mellow.
"Eating" is always associated with "drinking". It is safe to have a cup of tea in your hand when eating and abstaining from alcohol in the night market. The best match with night market snacks is a large cup of milk tea filled with glutinous rice pearls. Bubble tea, which was born in Taiwan Province Province, is called the happy water of a new generation of fat houses. No one can refuse the charm of bubble tea, even Jay Chou, the king of Asian golden songs, can't give up the pleasure of holding milk tea.
Pearls cooked with cassava flour are strong and chewy. In the night market in Taiwan Province, the pearls in milk tea are called pink balls. Compared with unintentional pearls, the pink circle has a layer of red beans. The teeth pass through the outer layer of the pearl, and the sweet red bean paste bursts out between the teeth, bringing a "sweet bomb" to the slightly astringent milk tea.
Different from other cities, the night market in Hong Kong has a little more Jianghu flavor. Temple Street Night Market, which is rich in grass roots, has even become a favorite market place for Hong Kong directors. Hong Kong is the origin of food stall culture. During the day, folding stool curled up in the corner of the store door, the street lamp lit up, and the lifeless folding chair stretched out during the day to spend a real Jianghu.
With the flashing shop lights, Hong Kong-style snack bars such as dessert shops, ice rooms and porridge noodles are surrounded by surging crowds. Pearl oysters wrapped in beef, crispy fried fish skin and cuttlefish slices dipped in sand tea sauce can soothe the loneliness between lips and teeth.
In Stephen Chow's film "The God of Food", peeing beef balls instead of table tennis bounce, which is tough and juicy and makes people eager to try. Although it is "famous" in the market, peeing Niuwan is by no means a meatball without a story. During the Shunzhi period, the Wang family in Songjiang ancient town brought Niuwan to Hong Kong, and this kind of food was immediately integrated into Hong Kong cuisine. Queen Victoria of England, after tasting this "magical" food, is also willing to become a minister under the authorization of Peeing Niuwan and make it a "tribute pill".
The soup is splashed everywhere, which is the fun of peeing beef balls. After the beef ball is "hammered", the Q bullet is tight and carefully bites out a small mouth. When the heat dissipates, the rich shrimp juice passes through the porcelain beef and generate in the mouth, which is comfortable and warm, just like a lively fireworks world.
* * People's love for meat is surprisingly consistent. **
Whether it's the Suzhou night market where mutton is collected in winter and barbecued in summer, the Lanzhou night market where fermented milk and eggs are strung on the spot, or the small barbecue with three meals a day on black soil, or the Yunnan night market where the smell of small yellow croaker and chicken feet is floating, meat is the most popular protagonist in the night market. People's love for meat can't escape the outspoken words of the music poet Li Jian: Eating meat makes me happy!
Beef and mutton is the staple food of northwest night market. As a city where Tengger Desert meets Ningxia Plain, Helan Mountain meets Loess Plateau, Ningxia Zhongwei has more night markets than other cities in northwest China. Sour Pingjibao yogurt, sweet selenium melon and booming medlar constitute the colorful colors of Zhongwei night market.
Slicing kebabs is a feature of Zhongwei night market. Many iron labels are covered with three thin pieces and one thick piece of fresh mutton, rolling on the dark and narrow fireplace. The flame ignited by charcoal fire is stirring in the furnace, waiting for the opportunity to light a fire for the dripping skewers. Uncle Kebab hid behind the oven, squinting his eyes and cocked his head. In the fireworks, his hands kept turning, scattering materials and fanning the fire rhythmically.
"The barbecue should be accompanied by sheep's feet, and the noodles should be accompanied by side dishes." In Zhongwei's night market stall, sheep's hoof is the third "king of the table" besides mutton kebabs and peanut edamame platters. When eating sheep's hoofs, people have the illusion of a desert knight. Holding a steaming sheep's hoof, the marinade oozed along the seam of the sheep's hoof and dripped on the table covered with transparent film. Inhale the hot air on the surface of sheep's hoof, and you can immerse yourself in the tearing of teeth and tendons.
Neijiang, located on the Bashu ancient road, is connected with Chengdu at one end and Chongqing at the other. At night, there are no fewer people coming and going along the Tuojiang River than these two "online celebrity" cities. Pot-stewed, skewered, hot pot, grilled fish, pork intestines powder, all kinds of fireworks mixed with Tuojiang water, stewed into a spicy and heady Neijiang flavor.
Cute tutu is the favorite of Neijiang people. Every part of the rabbit can "appear" independently and make a delicious meal. Spicy rabbit is the first choice for Neijiang people to visit the night market. Sitting in groups of three or five by the Tuojiang River, ordering a few bottles of beer and a plate of spicy rabbits, Neijiang people can extend the comfortable time of the day indefinitely.
The iron plate with a diameter of about half a meter is the exclusive tableware for spicy rabbits in the night market. The finely divided rabbit meat pieces are buried under bright red peppers, brown pepper particles and white garlic cloves. Never believe that the population of Neijiang is "not spicy". Neijiang people eat spicy food very fiercely.
Hot rabbits with Chili noodles are "not easy to bully" in appearance. When rabbit meat was first imported, the fresh and tender sense of meat prevailed, temporarily paralyzing the diners' taste. After careful chewing, the aftertaste of double peppers overflowed from the rabbit meat, and the temperature between the teeth and cheeks rose rapidly, and the spicy taste was surrounded in the mouth, just like Nezha played a set of fireworks in his mouth on hot wheels.
At this time, you need a bowl of Neijiang Highlight with ice and a big mouthful of Wei Yidou milk to put out the burning flame on the tip of your tongue.
Night market, neon flashing, pushing a cup for a change, is the most reassuring, perhaps this is the secular appearance that people yearn for.
What do you remember about the night market?