At that time, a steamed stuffed bun was 20 cents, a spring roll was 30 cents, a bowl of small wonton was 2 yuan, and a tea egg was 50 cents. Such a luxurious breakfast is less than 5 yuan.

At that time, the red and spicy crayfish was only 8 yuan a catty. Weigh two Jin at will after work at night and take it home for the whole family to enjoy.

Go back, the beef hot pot in North Street outside my alma mater is only in 25 yuan, and there are thousands of pieces of Chinese cabbage, vermicelli and bean curd skin. This white rice is enough to send four hungry boys.

On my sophomore birthday, I invited a dozen students with great pride and set up a sumptuous banquet. Dishes include ribs, braised pork, braised duck, pig tail and other hard dishes. These drinks are Jianlibao and the local flagship brand Li Anquan Beer, which makes people upset. It's only over 70 yuan.

Of course, my weight at that time was 120 kg. And the point is, my parents give me an allowance of one month 100 yuan. But it is not difficult to live a decent life.

Now only crayfish are sold, and some meat stars have more than 10 pieces of noodles. If you were a little shy in your pocket and stood on the busy street, where would you go? Do you have the courage to walk into a door where food smells good?

Come on, I'll show you around the small restaurant in Hefei.

A person who eats all over a city has a great and secret happiness.

The vegetable markets in the world are similar.

This is a very healing existence. Noisy hot scenes, minute-long bargaining drama, let you instantly glow with infinite fighting spirit for life.

The ingredients are dazzling, and the watery and crisp life is in front of you. Each one teases your taste buds and then activates your mind. So you put your depression and depression behind you for a while, silently open a long menu in your heart, pick and choose happily, bargain half-honestly, and then devote yourself to the next kitchen battle.

In addition to selling vegetables in the vegetable market, some home-cooked dishes are also "hidden in the market", which is not only delicious, but also cheap. In addition to the lonely environment, it is cost-effective. The reason, I think, is related to the convenience of using local materials.

For example, the beef noodle stand in this old city food market doesn't even have a storefront, only a long dining table under the open air. Diners sit on both sides of a narrow table, lined up five meters away, and often when you finish eating, I sit down. Face buried in the bowl, sweating, and even tears, many people come and go, swish with carefree music.

Noodles are handmade noodles made by rural workshops, full of tendons, thick but not rough. The beef in the big iron bucket is a selected brisket, which tastes flexible and tender and floats in a bright and unrestrained crimson sea. Coriander and onion and garlic live in a pot, green is green, white is white, tender enough to squeeze out water, like they have just been picked from the ground.

After a bite, the aunts and uncles turned to buy food, clean and tidy. The heart that was still half asleep in the morning was revived with blood in spicy beef soup.

Such a bowl of noodles with a marinated egg is less than 10 yuan.

It turned out to be a small facade in the downtown area, named "Three Lights". I don't know if it's a good meaning to run out, sell out and eat up. Business is too good to be true anyway.

Like all the pictures in the world, it is all-encompassing, and there is a dry Kun in the belly. The difference is that the method of stuffing with three rice balls is complicated and interesting. The left building and the right building are well-behaved and orderly, and the final product is like a fat winter bamboo shoot in the prime of life.

The stall owner is really willing to put the material. One thousand pieces of fat white Flammulina velutipes are completely cooked in red and spicy soup. Mung bean sprouts are refreshing, crisp and slightly sweet. Braised vegetarian chicken (or gluten), cut into pieces, exudes a strong salty fragrance and has a charming elasticity to eat. A complete marinated egg is crushed with a spoon to add icing on the cake.

Wrap the egg roll and dip it in a little red garlic juice, and the seasoning will flow down the dough. That careless rendering of scarlet is the finishing touch.

This guy carries a lot of weight. It's heavy in his hand. Eating one is enough to fill his stomach. The price is not expensive either. It used to be 4 yuan, but now it has risen to 7 yuan, which is still within the acceptable range. If you feel too spicy, you can order a cool mung bean smoothie, which is sweet and soft and is the first choice for "fire fighting".

It is said that hibiscus eggs originated in Fuyang, northern Anhui, and were born out of "Mo Juan" (there is another saying that they came from Chengdu snacks, which has not been verified). Since the first omelet was sold in 1996, for more than 20 years, the aborigines have witnessed it blooming everywhere from a stall to the streets and lanes, becoming a local high-grade specialty snack, and the name of "Three Lights" has become more and more famous. Does it sound like an inspirational story?

A few days ago, my friend talked about his children with emotion. After studying in the United States for three years, he arrived here dragging his suitcase as soon as he got off the plane. He bought a hibiscus omelet, took a big bite, then nodded and said, well, it's still a familiar formula. Although the face is a satisfied smile, tears burst in an instant.

Smell can awaken all the memories about home. I can't wait, toss and turn, very lost. Only when you eat it in your mouth can you really be practical, assured and restless.

Every afternoon at 5 o'clock, he will appear on the roadside on time.

Sipailou, the landmark area of Hefei, is also the earliest local business circle. Because there is a tall building in each direction of the intersection, it is named after it. Many, many years ago, if we wanted to go shopping, we would basically go here. The first footbridge, the first foreign fast food, the first specialty store and the first escalator in Hefei were born here.

When I was a child, I was often taken to Sipailou by my mother. In fact, I have always been black-faced and have no interest. Because her favorite place to go is the cloth shop, as long as she plunges into it, she can't do without it. I wonder what night it will be. The name of the store is very contemporary, and it is called "Textile Store of Workers, Peasants and Soldiers". Pits and valleys of cloth, cloth, wool, silk and satin fill all corners. The ceiling is covered with criss-crossing ropes, and the iron clips with invoices and receipts are whistling, shuttling back and forth between the cashier and the counter. At an early age, I always felt that I had walked into a claustrophobic cave, where black bats danced wildly and trembled, almost out of breath.

I always wanted to find a chance to escape, so I begged my mother to give me some money and lied about going out to buy popsicles. As soon as I ran out of the shop, I saw him around the corner and his stall.

The stall is very common, just a pot, or a steamer. Stacked on the tin briquette stove, the flame licked the bottom of the pot slightly. Steam comes one after another, followed by a special fragrance, mixed with rice lotus leaves and star anise soy sauce. This kind of fragrance is so charming in the "empty window period" when lunch has passed and dinner has not arrived.

The rice dumplings cooked in the pot are very big. Round and short figure, tied by hemp rope, pulled out a deep ravine, with a clumsy sense of happiness. Stripping the leaves of zongzi, the hot air suddenly blurred my eyes.

The heat is gone, and look at this zongzi. It's very attractive.

The slender glutinous rice is tightly clustered together, shiny and shiny, and the whole body is dyed with soy sauce into a golden harvest wheat field in autumn. With a gentle bite, a large piece of pork belly hidden inside is vividly portrayed. Fat has almost completely melted into the rice, but the most abundant part remains, delicate and tender, like deep-sea shellfish. I wiped it out in one breath, even the sticky rice stuck to the leaves of Zongzi. Then, I gave a loud hiccup from my heart.

That day, I didn't buy my favorite painted ice cream.

The man selling zongzi was still young, wearing a greasy white coat and a cap on his head. It seems that he is not interested in business. He only listens to stories on the small radio, so that he is too lazy to accept money from guests and let them throw it in the small paper box.

Liu Lanfang's forceful "Yang Jiajiang" was finished, and his zongzi was almost sold. It was getting dark, and the street lamp came on for the second time. He pushed the car and hummed a little song and disappeared at the end of the alley

Every afternoon at 5 o'clock, he will appear on the roadside on time. It's been 30 years since the thunder stopped all the year round.

I often take care of his booth, buy a lot at a time and put it in the refrigerator for breakfast for a month. Come to think of it, compared with other zongzi, his zongzi is particularly tight, full, solid and affordable, so it has stood for so many years. He never went into the room or expanded his business, so he kept a pot and sold as many packages as he could.

It's no harm to leave a little regret if you don't buy it when you are late-guest, tomorrow is early.

I like and yearn for an attitude towards life, that is, not being trapped by life or tired by my body, and working hard.