No matter if it's lamb meat, oil cakes, braised meat, or roasted meat, they have everything.
One of the vendors, a slender individual, was busily working, occupying an entire stall. On one side, a stove was burning with a large black iron pot on top, inside which big chunks of pork were boiling. They had been cooking for three hours, becoming tender and crumbly.
He placed the freshly baked sesame seed cakes on the table, golden on both sides, sprinkled with large black sesame seeds. With a vegetable knife, he sliced open the middle of the sesame seed cake, then used long bamboo chopsticks to lift out big pieces of pork from the pot, along with chopped green peppers, stuffing them into the cake.
Then he ladled a scoop of broth from the pot, gently pouring it into the cake, allowing the plain-tasting dough to absorb the long-simmered broth, making it soft and rich.
