There are many snacks suitable for setting up stalls, such as mutton kebabs, hot and sour powder, cold rice noodles, scallion cakes, fried tofu blocks, mala Tang, pancakes, fried stinky tofu, tea eggs, roasted cold noodles, roasted gluten and kebabs, which are very popular among young people.

1. Introduction of mutton kebabs:

Mutton kebabs are popular barbecue delicacies represented by Xinjiang kebabs, which are basically popular foods. There are three ways: street night market barbecue stalls, barbecue and buffet picnics.

Mutton kebabs are a popular public diet in recent years, and there is basically no difference between off-season and peak season. If the weather is hot in the south, the business is better in winter.

Barbecue can be said to be popularized from kebabs in Xinjiang. Through continuous development, the style of barbecue combined with regional characteristics has been innovated and changed, and the varieties are diverse;

In addition to many meats such as sheep, cows, chickens and fish, many fruits and vegetables can also be roasted. The way to eat kebabs is only to sprinkle pepper and cumin, but the evolved barbecue will generally mix the seasonings according to the tastes of local consumers.

2. Introduction of hot and sour rice noodles:

Hot and sour rice noodles originated in Chongqing, and are traditional snacks in Sichuan, Chongqing and Guizhou provinces, belonging to Chongqing cuisine, Sichuan cuisine and Guizhou snacks. Its characteristics are hemp, spicy, fresh, fragrant, sour and oily but not greasy.

the main powder of hot and sour powder is made of sweet potato, sweet potato and pea in proportion, and then it is made by farmers by traditional hand. Hot and sour powder originated from the southwest folk, and it was made from local hand-made sweet potato powder. Its flavor was named after its outstanding hot and sour taste.

3. Brief introduction of cold rice noodles:

Cold rice noodles, which originated from the delicious food in Guanzhong area of Shaanxi Province, are the general names of rolled noodles, rice noodles and stuffed noodles. Popular in northern China. It is a rare natural green pollution-free food.

Due to different raw materials, manufacturing methods and regions, there are hot rice (noodle) skins, rolled skin, baked skin and stuffed skin. The tastes are spicy, sweet and sour, spicy and so on. Cold rice noodles have a long history, which is said to have originated from the Qin Shihuang period and has a history of more than 2, years.

4. Introduction of scallion cake:

Shallot pancake (English name: pancake) is a kind of special snacks in northern China, belonging to Fujian cuisine or Shandong cuisine. The main ingredients are flour and chopped green onion, which tastes fragrant and salty. China, Fujian, Shandong, Northeast China, Hebei and other places have the snack distribution, which is a common food in the street and night market.

V. Introduction of Grilled Cold Noodles:

Grilled cold noodles are a common local specialty dish in Heilongjiang. Originated from Lianzhushan Town, Mishan City, Jixi City, Heilongjiang Province, the method of making fried and roasted cold noodles is simple, and auxiliary materials such as eggs and sausages can be used, mainly using sauce as seasoning.

The rise of roasted cold noodles was around 1999. According to legend, it is located at the gates of schools in Lianzhushan Town, Mishan City. There are three kinds of roasted cold noodles: carbon, iron and fried, with different tastes. At present, iron plates and frying are popular.

the cost of baking cold noodles is low, and the taste is excellent. The cold noodles used are ordinary cold noodles in the early stage, and special cold noodles are used in the later stage (thinner and softer than the common cold noodles in the market, and there is no need to dry them after processing), which is soft and can be eaten directly.