How do special day and night ingredients require the assistance of a puppy to capture?
How do dragon owls, abalones, and white pelicans become the most flopped dishes in the food stalls?
Any festival, people celebrate the day, we must start work
Plastic stool, folding table
See how Guangzhou builds its own night and night rivers and lakes
Old taste, nightingale
Guangdong, where the commodity economy is developed, the white smog is long and stuffy
Known for hard work
Guangzhou people who often work until midnight, often staying up late
First launched a nighttime business
Night food is a tribute to the sweat of the daytime work
Also enhance friendship
Business negotiation bridge
The south of the summer is accompanied by more than just hot heat in Guangzhou.
There are storms that cannot be avoided.
Typhoon 15 and 16 have come one after another
Let the original and lively Hailing Island be extremely calm
Guests come here
Generally it is food, beach, surfing twenty one 00:01:45,700 --> 00:01:50,200 Usually we are filled with guests here. twenty two 00:01:50,221 --> 00:01:53,130 The impact of the typhoon twenty three 00:01:53,131 --> 00:01:56,970 Our guests here twenty four 00:01:56,971 --> 00:01:58,230 Basically, about two-thirds less
Han Wei. A food creator on Hailing Island in Yangjiang. At least 200,000 passengers taste his craft every year.
Different from other food creators
His place for cooking is on the sea.
There are only nine sea food stalls throughout the island.
I have been a chef at sea stalls for more than ten years.
Eleven years of experience at sea
Trained out Han Jin’s precise grasp of seafood cooking
Especially the various crabs on Hailing Island.
Either way, the diners are coveted
It’s a fishing season, and with the influence of the typhoon, there are fewer types of seafood.
The most popular sand crab and stone crab
I can’t see it during the fishing season.
I have to wait until after the fishing season.
Make bricks without straw
Han Yu can only put hope after the annual fishing festival
Can not be beautiful
Open fishing festival is near
The typhoon came to join in the fun
Have to postpone ten days
Although there are still two days to go out to sea
But many fishermen have been unable to hold back.
Blazing strong storms
Preparing to go out to sea on their respective boats
I am looking forward to it, no money to eat.
Telling the gods of the South China Sea, open fishing today
All fishermen's future miles
The tail of Typhoon No. 16 has not crossed the sky above Hailing Island.
The overdue fishing festival is one day later than the original plan.
Angry weather is not ideal
But the long wait for three and a half months is finally a draw.
The majestic sight of a thousand sails
On Hailing Island
Fishermen with hope
Started a new round of farming, animal husbandry and fishery
The weather on the island is hot
So when we are busiest and busiest
Is dinner and midnight snack
Taking advantage of the fun of the fishing festival
Han Zhen also sailed to the sea to try his luck.
I most hope to catch a crab like a bread and a hoe.
This kind of crab
More difficult than blue crab
Hanzhen’s crab like bread and steamed buns
In fact, it is called bread crab.
Also known as the yellow crab, rounded shape, small thighs, slow movement
They don’t like sports because of their size constraints.
Full body full of crab cream
King of the cream crab
Every time we come out, we have bread crabs.
Should I have it today? Have! The weather is so good today, there should be!
Breadcrumbs can only be captured by trawling. Positioning, downloading, placing, trawling, and netting, after half an hour of slow towing
The first net is ready to pull up
There aren't many crabs, a lot of Pippi shrimp! With
Wow, there are bread and crabs, it’s amazing! Not very big
Very small. Crab is very small at this time
If after a while
It should be fine.
At least twice, very little gain
Han Zhen took a little disappointment
The third day of the fishing festival
The typhoon No. 17 is going to hit the front again.
Fishing boats have returned to Hong Kong to avoid the wind
How is it so small? So small
The typhoon is coming, there is no seafood.
Although the fishermen brought back the bread crabs brought by Han Zhen, although not many
But can also temporarily solve
Han Zhen can't wait to open the stove
Start his best golden garlic steamed crab
And breaded crab risotto
As the saying goes, after the fall is the season of crab fat 98 00:07:04,771 --> 00:07:08,070 But the opposite is true for breaded crabs.
Bread crumbs at this time, the crab meat is white and tender
First heat the pot
Put the pork belly under the pot
Put the bread and crab paste down
Then put the crab and crab cover
Put it down together
Then you can pour it into the rice.
Claypot rice absorbs the flavor of breaded crab
There is also the smell of meat
Han Han personally cooks
Making your own night banquet with hard-to-eat ingredients
Come and try it
Sharing with the brothers who have been fighting for many years, he knows how much money is hard to do.
I hope that four meals a day will not be lost.
Is the greatest blessing in ordinary life.
Yumi Township, Zhuhai Town
After the night, the troubles are like the center of the city, a kind of folk taste known as super low-grade.
Let the diners inside and outside the town gather together
Ganwu Town is located at the intersection of the rivers and seas in the western part of Zhuhai
a wide range of aquatic products
People living in this land of fish and rice hide many unknown skills.
Also teach children to class.
You are so busy today.
Don't go out and catch mice?
The bitch is a puppy, go tomorrow!
Take a few more pounds back! it is good!
What makes them famous is the unique foraging skills.
Can dig out the ingredients in this land that are difficult for ordinary people to find.
Uncle catching mud fish
I will dig the mouse 131 00:09:14,581 --> 00:09:16,260 These mice were dug back two or three weeks ago.
This is our speciality
Many people will eat at night.
The mouse in Minggu’s mouth is not a mouse that we can’t avoid.
But with sugar cane
Field vole with rice and wild fruit
All of them are sugar cane
Many voles have eaten this for fifty or sixty years.
The voles will harm the farmland
The annual lunar calendar September is coming to January
Ming Ge and two small partners will form a squirrel adventure team.
Focus on the hobby that started in this childhood
After the Mid-Autumn Festival is the season to catch the voles
Autumn wind is coming
The voles are especially fat
Either morning or evening. Better catching in the morning
To successfully capture the voles
In addition to mastering its foraging rules
Still have to rely on the help of the rodent expert
The most important thing is the dog, let the dog dig the voles
This bitch has just given birth to a puppy
The "maternity leave" of the mouse-hunting boss has just passed
Ming Ge can't wait to team up to the battlefield.
The old sugarcane forest has disappeared
Where the voles can feed, there are only banana forests and rice fields.
The trio ran for three hours with three dogs.
I chose a dense banana forest
As the home of today
Want Want and Mom to dig the voles
As the saying goes, dogs take the mouse to do nothing.
but in fact
Using the dog to find the mouse all the way is a coup from the old man.
This dog grows to ten to twenty pounds.
Train him to catch the mouse
Teach it, teach it to catch the voles
Run one, very small, can't catch?
With the guidance, it does not mean that you can do more with less. The significance of the unique work is that the predecessors passed on the essence of practice to future generations.
Mingge dug the voles is following the five rules set by the ancestors
Searching. By the dog's sense of smell
Look for the caves of the voles. dig. After digging into the cave, start dredging
smoke. Judging the number of holes by smoking
And rushing out of the hole. Shou. The splitter waited for the voles to flee at different openings.
May be a small mouse
Just born, it is good to bring wine! Two
After nearly half an hour of digging, smoked, kept
The harvest is not satisfactory
Three people with small gains and big hopes
Continue to follow the pace of the three assistants
The mouse does not treat people.
Every inch of land that passes through is quickly filtered by a mine-like sight.
Ming Ge’s sharp eyes seem to have found clues
I saw a big one
a big one from my side
what? So big one.
Is it big? Yes
Grab! I am guarding here.
The atmosphere is getting more and more tense
This is not over here.
The assistant on the other side heard a cry.
Inform the owner of the discovery
Around seven or two
From 8 am to 3 pm
Eyes are fast, repeating five or six hours, and returning to have both joy and worry
Often bitten by voles
If you catch it bad, you will be bitten by it. This is what I bite three days ago.
Holding out a total mentality of harvest
No matter how much or not, the squirrel adventure team always has a sense of satisfaction.
End the day's busy
Guangzhou people love the habit of eating rats
There is also a saying that the rat has three chickens.
The voles of the voles are sweet and tender, and the bones are soft and crisp. People here like to use fried, glutinous,
Braised, hot pot and soup to cook the voles of the voles
Put the oil under the pot and stir the ginger slices
Put the leaves and star anise
Then put in the rat meat
Vole after the water is dried
Add a little rice wine
There is also soy sauce and seafood sauce to continue to stir fry
Finally, cover the lid and turn it to a small fire.
This is the traditional dish
Those few are good.
I have eaten less in recent years.
You just gave it to you
If it’s not an acquaintance,
I dare not eat at all
The voles who must be dug back from familiar places dare to eat.
You try to use voles to cook rice better.
Field mouse, the lingering childhood taste of the clerk
Although the field is gone
The environment has changed
Wherever there is a voles
Mingge and his friends will continue to pursue
Use this special day and night to deliciously
In the context of the old days and nights
Game is only a flavoring agent
Seafood is the mainstream of the late night cafeteria
Shantou is the pilgrimage site for Chinese day and night lovers.
Most famous in the steamed casserole
The porridge bottom created by the Chaoshan people
Produce wonderful changes after meeting various ingredients
But in the Chaoshan area 40 years ago, there was no precedent for using casseroles to cook porridge.
Mom, sit down.
I cook a bowl of fish porridge for you to eat.
Shark fin squid porridge
Every night, the last bowl of porridge is cooked for my mom to make a nightingale.
Leave the best one to cook the last pot of porridge every night for your mom.
This little thought lasted for ten years in this small shop in Shantou.
Same as other night shifts
Busy from 5pm to 4:11am
It’s not over for the morning of the operation of the casserole porridge shop.
I have to check every new pot bought back.
Have an echo
You have a crack like this
This small shop of less than 20 square meters was founded by his father.
Relying on a small casserole for 22 years
Wu Chaoqi, 30 years old, has been a chef for ten years.
I went to work in the field from the age of 16.
At the age of twenty, I came back to take over the craft of my father.
Wu Chaoqi just turned 20 years old
Far from Malaysia, he received news that his father died of illness.
Immediately resigned from his hometown work.
Going back to China to take over the father's business
Later changed it, the quality of the fish must be fixed.
My father was with the supplier at that time.
I can't do it. 272 00:18:04,771 --> 00:18:06,270 I have to pick the goods myself.
Buying fish depends on luck.
20 kilometers from Minjiang River to Shantou Seafood Market
In order to find good ingredients
This night road
Wu Chaoqi walked for ten years
Wind and rain
The seafood market in the early morning is crowded
To grab the ideal ingredients in the hands of many early-rising foraging people
In addition to the experience you have to look at luck
Is this ok?
Very fresh, very bright eyes
The fish is red, it is very fresh, this meat is very hard.
Using various kinds of fish to cook casserole porridge is the new highlight of Wu Chao’s taking over his father’s business.
But to pick and handle a variety of different fish
Not a simple and easy thing
Only one layer of sand on the surface
Must be treated with hot water
Can wash this layer of sand off
Come back and forth in the market
Need the ingredients to hand
The sky is already bright
The fish you buy must first open the belly.
Clean out the internal organs inside the stomach
Then we wipe off the blood from the internal organs.
Then we can put the refrigerator
Come back in the afternoon
If the fish is not processed in time, the smell is difficult to remove.
Simple cleaning of all the fish
14 and a half hours of busy work finally come to an end
At four o'clock in the afternoon
It’s the beginning of a new day. 305 00:19:46,380 --> 00:19:49,020 Different from other casseroles
The first thing after Archie opened the store was not to soak rice or cut fish.
And boiled pork belly
Chaoshan casserole porridge is mainly seafood
Seafood lacks certain fat inside
This marinated pork belly is a supplement to fish fat.
Then make the taste more smooth
Are not boiled with water
On our side, we use pig bones.
Soy beans and rice to make this bone soup
Use this soup to cook a casserole
This pot of soup is about an hour and a half.
Dried fish powder is also the secret of A's father.
Deep-fried fish with peanuts
After being fried, grind it into powder
Used to add fresh porridge
All the necessary materials are ready
Wife starts to soak rice
Archie is responsible for cutting fish and meat.
You have to soak for 20 minutes with water.
Then pour it in when the water is open.
The second time the water is open
I have been to that cold water again.
Let it cool down and become a half-cooked rice.
Forty years ago
Chaoshan people do not have the habit of using casseroles and porridge
Early reform and opening up
Chaoshan people who have gone abroad to see the local residents of Guangzhou, using a narrow-mouth wide casserole to soup
Chaoshan people who are good at adapting to use casseroles for simmering porridge
Chaoshan casserole porridge floating national
Wu Chaoqi chose a small casserole to deliver heat to the interior in a balanced and long-lasting manner.
Relatively balanced ambient temperature facilitates the mutual penetration of water molecules and food
The longer the penetration
The more the fresh ingredients spill over
The more porridge you get out of it
We have a saying in Chaoshan that there is no shortcut to porridge, to stir up thirty-six times.
I want to cook a pot of porridge
The cooking steps can't be arbitrarily, the first time is to boil, and this time you need to stir with your hand spoon.
Release the hot air of the rice
Porridge will not be obsessed with
Will not stick to the pot
The second is to turn the small fire slowly, reduce the stir, will not stir the rice
So that the porridge is too thick
Porridge is cooked until the seven or eight mature
Chaoshan casserole porridge can be placed almost any material
Just mention the idea
The boss can almost meet individual needs
And the porridge made is very delicious.
Saving time in the casserole
But it is not labor-saving
Family of three from five in the afternoon
Always busy until the early hours of the morning
The hardship behind the stove is only a variety of people can experience
This is the case with dining.
Once busy, it’s the whole family’s mobilization. It’s hard.
But as long as the guests say happy
I feel okay.
a pot of porridge in a shop
Not so much for the father’s care
It’s better to say that it’s a stable life for the family.
A warm and thick porridge is famous for its tides.
Also made the life of Wu Chaoqi 370 00:23:23,340 --> 00:23:28,950 Zhanjiang, 800 kilometers away from Shantou, is known as the southern seafood kingdom.
There must be no poetry and wine at the party, and the banquet must have oysters.
I have never tasted the taste of Zhanjiang charcoal and oysters, which means I have never been to the city.
But Zhanjiang’s oysters are not so charcoal
The diners who tasted the taste of each road ended the final overture of the nightlife.
Wang Zhide, who runs the real store, sent the last table of diners away.
But there is no end to the busy day.
What is new?
I took a stone and tried a dish.
Take this oyster, use this temperature
Use rain stone to do
Can give it a try
How long does this cook?
This is enough for two minutes to see the guest's request. If you want to eat six mature
Two minutes is enough
This will be very soon.
Eat delicate, more detailed
These seemingly simple cooking methods are the result of more than two months of repeated research by Wang Zhide and his chef.
Hobbies always inspire people's unlimited power
Caterers can't avoid running against time
Wang Zhide Zhanjiang people call him "the king of oysters"
Originally engaged in advertising design in Guangzhou
12 years ago, regardless of family opposition, I returned to my hometown to start a small business in Zhanjiang.
June to August each year is the breeding season of Zhanjiang oysters
It is also the time when Wang Zhide is most worried.
How to be thin and small when eating raw
Keeping the stomach of the diners, this is a big problem
I am a Zhanjiang person.
I especially like to eat barbecue.
Every time on the 13th
I think of barbecue
But I think Zhanjiang barbecue is so delicious.
Can you do more, eat more?
So I took the first step.
Driving 15 km
Wang Zhide brought the most familiar Zhanjiang Tongming Bay
At the beginning of business
In search of quality oysters
He runs through all the brackish water harbors in Zhanjiang.
Finally, I met my brother here.
It is May
It is also the breeding season of oysters. These places are not oysters.
Now, taking advantage of the season of nursery, let me see how it is.
In the lunar calendar in May, all the oyster fishermen in the harbor are busy repairing the seedlings.
Knowing that there is no oyster can buy
Wang Zhide is still visiting after three or five
I am looking at the sea water.
Are there any pollution?
And the oyster grows well.
Oysters are very old food
In the Tunxi River of Zhanjiang, I discovered the clam shell more than 7,000 years ago.
Oysters are filter feeders that feed on floating algae and microbes.
It generates airflow in the water by vibrating the cilia on the raft
Let the water enter the plug
Then use cilia to screen suspended particles in water
One kilogram of seawater can be filtered in one hour after adulthood
Raw oysters from seedlings to seedlings
Moved to the deep sea in a tandem manner
This process takes seven to eight months
Generally hoisted between 30 cm and 1 m under water
This is better for the growth of oysters.
Easy to absorb sunlight and nutrition
A fat Zhanjiang number needs to be raised for two to three years.
And the average oyster can be harvested in a year and a half to two years or so.
Since the first charcoal grilled oysters in Tunxi County, Zhanjiang
The heat of the charcoal-burning Zhanjiang oysters in the night and night is spread from this remote town.
And lasted nearly 40 years
However, Zhanjiang’s oysters have always been marked by the indecent hall
In the past ten years
Wang Zhide is working hard to change the first impression
I am the best oyster
Then in the process of oyster cleaning, I spend a lot more than others.
Have to go through the manual brush
There are still flowing hands constantly brushing
The mud on the surface is completely cleaned.
Create food with the thinking and aesthetics of the advertiser
Bringing new elements and new standards to Zhanjiang Health from the inside out
Traditionally, it is basically garlic.
Because many people eat garlic.
There are some bad smells
I was thinking about whether I could replace some garlic with some fruits.
So research out
Everyone likes it a lot.
From garlic oysters to fruit oysters
From cheese oysters to sour soup oysters
From the advertiser to the barbecue, to the founder of the oyster store, Wang Zhide spent 11 years.
Make a single carbon-fired oyster into a "moon banquet"
The last one is oyster
Mom, this oyster
Newly developed food
I wish you a happy Mother's Day. Thank you!
Because of his love, he is a means of making births and making a living.
It is the sustenance of the inner ideal
In the daily life of fireworks
We have seen a new generation of persistence and innovation in the nightingale world.
Dajiang Town, located in the southwest of Xinxing County
The ecological environment of the green mountains and green waters is regarded as the back garden of the Pearl River Delta.
I usually go hiking.
Sometimes I will go to the river to see
Is there any delicious?
Wu Yulin, who grew up in this back garden, is a famous "mountain person" in Dajiang Town.
He is famous not only because he likes to run in the mountains when he has time.
But his keen food feeling
Always discover the beauty of the mountains
Hard life before
Seven people, parents and brothers and sisters, certainly must not eat enough, catch some fish
Grab some shrimps and crabs and solve a meal.
Because you have to fill your stomach
So old man running in the mountains
The habit of the past has become a hobby
And every time you go up the mountain Wu Xinlin
It’s natural to bring a bunch of bait and cover the bait half-covered.
Under the stone in the stream
Three minutes will be fine
Have crabs come out to eat and grab it
Less than ten minutes
Small and medium mountain crabs come out along the bait
Sometimes there are a few pounds, sometimes you can make a meal with three pounds.
Originally wanted to catch the snail
Sometimes I can’t catch it when I’m late, I’ll take it back.
Wu Yulin took a little harvest and a little regret
End of the day's busy
No matter where you are in the mountains
Still relying on the sea
Guangzhou people are always full of passion and expectation for the fourth meal of the day.
Ayi, there is nothing you want today.
Only hehe. Still a little harvested
a lot of 呗
Grabbed for an afternoon
Brothers, come to dinner at 10 o'clock tonight.
The locals call it shrimp spicy
But rich in protein
Fat and multivitamins
Clearing heat and dispersing blood
a busy day
I always want to have some authentic taste to work hard and tired.
Day and night when the mountain is about to enter
Getting along with the local
Tan Qingqing uses his own unique method to cook this day and night.
The crab caught by Lin Ge today is very good.
I have to give it to Lin Ge first. Wow good incense
Deep-fried crab, spicy egg soup, and fried rice noodles are all features of the new day and night.
However, in the hearts of Wu Xinling and Pan Qingqing, the taste of the snails and the process of sucking the snails are not perfect.
Originally wanted to grab the snail,
But the water is too turbid, I can’t see it at all.
I see that there are many typhoons today, it often rains, so it is difficult to catch
See if you can catch it tomorrow, the day after tomorrow is the Mid-Autumn Festival.
Everyone has a cup of tea, good!
Tomorrow is the Mid-Autumn Festival.
In addition to the necessary moon cakes
The emerging people’s moon-watching table is even more delicious.
Mountain pit snails live in sediment
a clean water environment rich in humus, often in the soil of microorganisms and phytoplankton in the water
Young aquatic plants, moss, etc.
The mountain snail crouched out at night, and the shape was small and pointed.
The color is the same as the stone in the stream. If you want to touch them during the day, the rich experience is the key.
Look in your own eyes, turn the stones and move the leaves during the day to find
Mountain snails occasionally come out to enjoy sunbathing
For Wu Yulin
Repeatedly bowed for four hours
Finally, there is a little gain
Resting with the clear water every other day
And the soil is light and the impurities are removed.
Is an indispensable process
The annual Mid-Autumn Festival
Perilla fry snail is the best moon-watching food for emerging people
Mountain pit snail is cold and cold food
The perilla leaves can spread cold
The combination of the two is a golden match in the diet
Put ginger on it. Perilla
In the past, the mountain snail was a make-up for people to fill their stomachs.
It has evolved into the heart of emerging people.
In addition to the traditional basil stir fry
Also innovated a lot of matching
Shankeng snail pig bone soup
Gently suck from the screw
Snail sliding in the entrance
Mountain pit snails are not valuable ingredients
Can only be regarded as hometown delicious
But every emerging person loves its fresh and fragrant
This is one of the reasons why I am longing for the mountains.
Staying up late with the fireworks atmosphere can always add people's emotions and joy
Fast-paced Hong Kong is the birthplace of staying up late
The endless stream of cars is eating while walking.
Since the 1970s
You have a big label in Hong Kong
Eating fast is just one aspect of the daily life of Hong Kong people.
When night falls
Hong Kong people in front of the night shift will return to the most leisurely state of the day.
Three or five confidants gather together
After 5:00 and 6:00 after work
Three or five friends came to drink beer and chat
This day is over.
The most desirable food for Hong Kong people is the food stall.
Plastic stool folding table
Ordinary ingredients release the smell of rivers and lakes in a frying pan
Human fireworks, never lingering
This is the imprint of Hong Kong food stalls.
There are more than 800 roadside stalls in Hong Kong because of policy control
Only 26 companies are licensed today.
I have been running a food stall here for 35 years.
The key to the side dishes is "flat, awkward, positive"
The 63-year-old Lu Hanyu personally experienced various changes in the Hong Kong food stalls.
He moved the stall flavor into a large estate.
The government’s intention to build this mushroom pavilion is
One or two public housing estates will be built, and there will be four bunks in each mushroom pavilion.
Slowly become this kind of food stall
The old roadside food stalls have long been replaced by the village’s mushroom pavilion.
More than two hundred kinds of mushroom kiosk cooked food stalls in Hong Kong, which can survive for 30 to 40 years.
Liu Yiyu’s victory food stalls have always sought the attention of the neighbourhood.
Every day at 2:3 pm, he always appears in the market.
Your heart, these long cauliflowers can't be
To pick the kind of flower that is not blooming
The eldest son Lu Zhaoting will follow his father and learn.
Lu Zhaoting knows well that the identification and selection of ingredients
Father has a unique vision
I have been in Hong Kong for seven or eight years in seven or eight years.
I have an understanding of the ingredients.
Seven years of career in the market, he was rigorous about the selection criteria for ingredients.
Every piece of meat, every dish and even every onion must be assured by your own hands.
This crab will take it back slowly and will die soon.
But this crab is very fat and full of flesh.
Thousands of choices are the best
After two hours of picky eaters
Father and son rushed back to the gear
Prepare for a busy weekend and stay up late
Dragon scorpion, lobster, abalone, white peony,
The ingredients that these large restaurants will have are the most popular dishes in the Lv Yingyu food stalls. His business philosophy has subverted the positioning of traditional food stalls.
He uses the finest ingredients to combine traditional food stalls.
At a popular price
In order to attract customers early adopters
The first thing he thought of was
Hong Kong people's favorite dragon
Its flesh is not tender but smooth
Big and delicious!
Now this is only a hundred kilograms.
Forty or fifty pounds will be delicious.
The processing of the dragonfly is more complicated than the average fish.
Bloodletting is very important
The blood is clean, the meat is white
The blood is not clean, the meat is black
Deep sea fish with ciguato
Eat it will be paralyzed
Fish fillets should be thinned
0.2 or 0.3 cm for the edge oven
Even eating a skin like eating crispy meatballs
I know that Hong Kong people love to beat the stove,
First thought of the launch of the dragon pot
But this hot pot is not a soup with fish fillets, so simple
Meat quality will be very flexible
Fry and fry, then put in a good soup
258 yuan of Longyan hot pot course launched
Streets flock to
He boldly launched the black truffle green shrimp ball
Bamboo sea king wing
Abalone, mushroom, goose
New dishes such as shrimp and toast
One or two hundred pieces will allow diners to taste the taste of star-rated restaurants in the night market of the food stalls.
Launched as a package
Let the neighborhood choose more
Don't have to think about it so much
A few dishes, the price is cheap, small profits but quick turnover
From 7 pm to 1 am
Father and son coordinate with each other to run the audience
Chef Big Brother is responsible for the total control of the kitchen
In fact, doing our trip is miserable.
Especially for us, you have to do any holiday.
When people celebrate the same day, we also have to work.
a seemingly inconspicuous food stall
In fact, it’s not simple
The price is average, the food is very cool.
These are the exclusive labels for the food stalls.
It is also a development and inheritance of day and night culture.
We have made 30 years of food stalls
If one day my father said that he would not do it, I am willing to do it.
Taste the essence of a city
Must walk day and night
An old table can spell a moving story
a burst of fire
Stir up the human temperature
One night, delicious
Can drive away fatigue
relationship between people
No modification, stay away from alert, relax and be intimate
Stay up all night
There is also this happiness and warmth.