Small shops or food stalls in night markets are the best places for people to escape from daytime camouflage. The lively fireworks wrapped a scarf for the deserted city, bringing a lot of warmth. Every city's night market is a hopeful Midnight Food Store. In this "big restaurant", the most comforting thing is naturally the colorful food and snacks displayed by stalls.

At the night market table, seafood is a food with great sense of existence. When people push the cup for a change, they don't forget to put on transparent gloves, grab crayfish or snails in the basin and take a bite with satisfaction.

Crayfish, crazy about you!

The brilliant red color of crayfish is the most charming color in the night market. Every year since May, this attractive red whirlwind will sweep across the country, occupying night markets from south to north. Braised in oil, steamed with garlic, crayfish can harvest a large number of "fans" in every way, which has attracted many gourmets to "eat" it crazily.

"Go to Hubu Lane too early and have a midnight snack at Jiqing Street".

The night market in Wuhan tastes like crayfish. In this "citizen's city", the street night market, which is in full swing, is a river and lake exclusive to crayfish. More than 3 years ago, Qianjiang people in Hubei Province first discovered the delicious secret of crayfish. This invasive creature was brought to the dining table from the field, transformed into a new favorite among people's lips and teeth.

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 completed the sublimation of "shrimp", and its tender and delicious original taste has been preserved to the maximum extent. Open the head cover of crayfish, and the exposed shrimp yellow is the essence of the whole shrimp. After a mouthful, the soup steamed from shrimp meat slips into the belly wrapped in shrimp yellow. Then remove the tendon from the middle of the tail, loosen it between the head and the tail of the crayfish, gently pull it, and the whole shrimp tail will bounce out. After dipping, it will be sent to the mouth. Two words: xū clothing!

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 flavors, and Xuyi crayfish with a thin shell and a big head can always be "fresh". The taste of hemp, spicy, fragrant, sweet, tender and crisp adds to this taste, which makes people extremely "top-notch".

"No supper, no Changsha". If the Japanese summer memories are fireworks, bathrobes and Masami Nagasawa; Then the summer of Changsha people must be full of the taste of shrimp tail, fried shrimp and tasty shrimp. At the edge of Xiangjiang River, south gate and Sifangping, people calling friends and Tuan Tuan sat around just 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. The spicy crayfish is a gift from Hunan people to gourmets all over the country.

spicy crayfish started in the night market stalls, and only in the night market stalls can people put down their "idol baggage" and enjoy a mouthful of red oil. In Changsha, spicy crayfish, also known as tasty 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 tail. Before eating shrimp, first suck the front end of the shrimp tail, and the soup with the flavor of perilla and garlic flows up along the shrimp skin. The spicy taste is poured into the mouth, transmitted to the whole body from the tip of the tongue, and then seeped out from the forehead as sweat. Occasionally, a drop or two of red oil soup overflowed wittily from the corners of the mouth and slipped all the way down the skin to the chin. Peel off the shrimp shell with hands and feet, and the white and tender shrimp meat pops up, then quickly curl up into a shrimp ball and dip it in the soup. The delicious shrimp meat is wrapped in spicy taste, which is the authentic taste of Changsha summer.

winkle: winkle girl tastes like snail powder?

the natural river snail with street flavor is the best match for the night market.

"snails are so interesting that delicious wine is not as good as it is". As the first fresh in the river, there are countless fans of snails, and Nanning people are the number one fans. In the hands of Nanning people, the plump and firm snail has changed into a variety of snail chicken pot, snail taro pot, fried conch, boiled snail, conch with Vietnamese flavor ...

Nanning at night is a big night market. 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 snail powder, which is "frightening", has set off the banner of broadening Guangxi's popularity.

In fact, it is difficult for a snail with little meat to bear the heavy burden of eating. Compared with other foods with big meat, a snail is more like a delicious carrier, which brings together the taste of different ingredients. Take out a toothpick, gently pick it at the snail shell, and gently suck it with the tip of the tongue wrapped in a screw, so that the spicy pepper, the sour lemon and the fresh snail wrapped in fish sauce oil slip into the mouth, filling the void between the teeth, and then pouring a cold beer can smooth the hot and dry mood.

Seafood is the eternal theme of the night market, and it is never absent from the night market in every city on the long coastline of our country. At Dandong night market in Liaoning province, Astragalus seeds and mud snails stand out and become the best partners with barbecue. At the night market in Ningbo, Zhejiang Province, little seafood's light original taste is the most suitable for Jiangnan people. In the night market in southern Fujian, rich seafood is its typical label.

when the seafood night market meets, it beats countless people.

Fresh crabs, fish and shrimps, oysters and other shellfish are displayed in the bright white light of the night market, bubbling with bubbles, suggesting to the "carnivores" how delicious they are.

The biggest misunderstanding of Qingdao is that "Qingdao has no nightlife". It is true that after 1 o'clock at night, 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 the urban area of 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 the night market snack street on Yunxiao Road and Dengzhou Road, the night market on Sifang Road and Taitung Pedestrian Street is more inclusive. In Qingdao, where dialects have their own "oyster flavor", in addition to the online celebrity snack bar, there are seafood stalls with plastic tents in the night market. Qingdao's night market, with Shandong people's boldness, shrimp, crawfish, sea rainbow and other seafood, whether steamed or boiled, is the first meaning.

Different from other places' night market seafood, some night market stalls in Qingdao use Korean barbecue cooking methods for reference when eating seafood. On the oil-painted stone plate, the prawns turn from transparent to red, and the feet are slightly burnt, floating out the unique crispy smell of shrimp skin. After dipping in the sauce, it is wrapped in raw vegetable leaves with onion, garlic slices and pepper segments, and stuffed into the mouth, just like eating a tight shrimp rice.

Even in Guangzhou, where tastes are diverse, Guangzhou people who are "sharp-tongued" treat seafood more. After the day was dim, the colored lights on the street lit up one by one, and the midnight snack at the night market opened a direct passage to the stomach of Guangzhou. Sports West Street to Tianhe East, Baoye Road, Wende Street, scattered night market food stalls are the soul of "lonely gourmets".

the seafood in Guangzhou night market focuses on the word "fresh". The seafood just served on the table still retains the breath of the South China Sea. A dish of flower shells, crabs and shrimps, steamed or stir-fried, is the perfect destination for its "death". Oysters and squid were sent to the barbecue grill. Under the fire, the 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, while blowing hard, brings the taste of seafood further.

It was Lao Guang's tacit understanding at the night market to spread seafood all over the table. The fatness of little seafood, the juiciness of oysters, the fatness of squid, and the tenderness of fish and shrimp all turned into "panacea" at the moment when they touched the tip of the tongue, which opened up the second pulse of the diners' ren Du in one fell swoop and dispelled the accumulated boredom all day. With the opening and closing of the mouth, the shells at the corner of the table accumulate more and more, piling up a high shell mountain.

"Eating in a foreign land, the taste is in Chaoshan", in the middle of the night in Shantou, it is the most vigorous moment of all kinds of seafood.

In Chaoshan, chilling is equivalent to "night snack" or "night snack stall", that is, midnight snack at night market. Fish rice is the king of chilling in Shantou night market. In Chaoshan culture, which is composed of sea people and sea, fish occupies an important position in Chaoshan diet, just as people in the Central Plains can't live without rice and flour, and Chaoshan people eat fish as a meal.

In Shantou, the fish rice is mostly made of Balang fish and flower fairy fish with few thorns, which are marinated in light salt water, cooked in strong salt water and naturally cooled. The cooked fish rice is firm and full, and the original sweetness of fish meat is slightly released by soaking 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, revealing a slight light under the light of the night market.

A pot of boiled seafood porridge is the best background color in Shantou at night. Eating fat and tender seafood, and then a long pot of old fire porridge, can be considered as a full stop for this snack.

the taste of the world is simple and pure. A bowl of rice congee, with shrimp, crab and meat dishes, can be cooked with a high-grade warm taste without too much cooking. In Shantou's night market, fat rice is the first choice for seafood porridge. "There is no coincidence in cooking porridge, and it is stirred thirty-six times." Mixing is one of the secrets of seafood porridge. When the rice is boiled and blossomed, ingredients such as crab and shrimp are added to make it lingering with rice congee. Under the urging of hot air, the shrimp fat and crab paste ooze out, and the white rice soup is dyed yellowish, fresh and tender.

The night market is a backup for people after meals. In the night market snack stalls, it is not about feasting, but about satisfying the appetite of "greedy" gourmets. Fried bean jelly and almond tea in Kaifeng night market, skin belly noodles and duck blood vermicelli soup in Nanjing night market, bacon pie and Chinese hamburger in Xi 'an night market, all kinds of snacks are Bai Yueguang cherished in people's hearts.

Taiwan Province's night market is a river's lake where all kinds of snacks compete with each other. The cut package of pickled cabbage and pork belly stuffing is crisp and solid; Sweet and glutinous Longtan bean curd, soft and moist; Wheel cakes filled with red beans are delicate and crispy; Salted chicken with crisp outside and tender inside, pineapple bag with cool and moist mouth ...

oyster omelet is the imagination of many mainlanders to Taiwan night market. Indeed, Taiwan Province's large and small night markets are more or less scattered with oyster omelet stalls. The oyster omelet fried in Ningxia night market and monga night market is especially famous for its crispy and chewy taste.

No matter how difficult the conditions are, they can't stop China people from exploring food. Oyster omelet is an alternative food invented by Taiwan Province ancestors when they can't get enough to eat. After adding water into oyster omelet, eggs, scallion and garlic, it is spread into a cake and fried. Although it originated from the poor, oyster omelet requires a lot of raw materials. Only the freshest oyster (also known as oyster) 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 is much higher. The use of soy sauce paste and sweet sauce makes Taiwan Province oyster omelet more mellow.

"Eating" is always associated with "drinking". When eating and abstaining in the night market, it is safe to hold a cup of tea in your hand. The best match with night market snacks is a large cup of milk tea full of glutinous pearls. Bubble tea, born in Taiwan Province, is known as 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 boiled with cassava flour are firm and chewy. In Taiwan's night market, pearls in milk tea are called pink balls. Compared with the unintentional pearl, the pink circle has a layer of red bean sandwich. The teeth pass through the outer layer of the pearl, and the sweet red bean paste bursts 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. The Temple Street Night Market, which is rich in grass roots, has even become the favorite market location for Hong Kong directors. Hong Kong is the origin of food stall culture. In the daytime, folding stool curled up in the corner of the store door, the street lights lit up, and the lifeless folding chairs stretched out in the daytime, spending a real river and lake.