The early lights on the downtown west, the raw materials have long been ready, the food family mile gradually caught up with Lai, you see more people stalls too fine. The song "Big Stall Small Singing" describes the familiar Big Stall: a haphazardly lined up on the street, inexpensive, good food choices, sometimes a store can eat noodles, stir-fry, barbecue and casserole congee.

Daibang that lively and unrestrained, so that diners can freely enjoy the food on the street, a few mouthfuls of ice-cold beer, a few plates of small fried, with friends talk, and stall owners gossip, this is the other eateries can not provide the warmth of the culture.

The most enjoyable experience I had in college was going to a stall with my best friend. We wore flip-flops, sat on red, white and blue rubber benches on the street, and washed our dishes with hot tea while we asked our buddies to write our orders.

Usually, a dozen beers, a few plates of stir-fry, talking and laughing, guessing and shaking the color cup, a night's time quickly passed. If you're not happy about something, just have a meal with your friends at the stall.

This kind of urban delicacy is considered scruffy by those who dislike it, and street food and culture unique to the city by those who love it. Sam

Lee, belongs to the latter. 13 years, ah Sam specifically selected Hong Kong stalls as the backdrop to shoot the brand's lookbook, interpretation of the exclusive Hong Kong street culture.

When people talk about food from the stalls, they usually use the term "wok heated". The reason for this is that the stalls use petroleum stoves to stir-fry the food, where the ingredients and the iron pots undergo a high-temperature stir-frying and reaction process, which causes the ingredients and the sauce to fuse with each other in a charred and aromatic way.

Like a dish of "wok-heated" dry-fried beef and river, clamped up dry body, no excess oil and soy sauce left on the plate, and each river noodle is uniform in color and flavor (too much soy sauce will be salty, too little will be bland), fierce fire away from the oil of the beef is tender and smooth, leeks and sprouts refreshing.

Each dai pai dong has its own character and charm, and in this issue, Peninsula joins you in search of more special dai pai dong food and stories.

Gen Kee Stall

If you're going to eat at a hawker stall in Hong Kong, many people first think of Central and Temple Street. Peninsula suggests delving into the narrow streets and alleys of Sham Shui Po, where the largest number of tin stalls in Hong Kong congregate, for a more nostalgic and traditional experience. If you're lucky, you're likely to run into big names like Ah Lok, Eason and Fat.

Like the Gen Kee stall, which opened in the 1940s, you can still see a group of old-timers at the morning and afternoon markets, eating toast and drinking milk tea, reading newspapers and listening to the radio. Most of the old-timers would just say "as usual" and the guys would know how to place their orders.

A few years ago, Uncle Yau, now in his 80s, handed over the business to his grandson. The young man is not afraid of hard work, and makes the food by hand as his grandfather taught him, using a home-designed fire and water oven that is ready to order and cook.

Genji's signature dish is deep-fried pork chops, which are fried in a small iron pot with fresh hot oil, two at a time, hot enough to be tender and flavorful.

Like many stalls, Gen Kee is family-run, and the family is happy to be there. Now, the bar is run by Qiu, a woman in her 80s, who is responsible for the milk tea. The milk tea is very good, and it is made from several different types of coarse and small tea leaves, and then black and white evaporated milk is added to it.