In China, the concept of “late night snack” or “midnight snack” – known as 夜宵 (Yèxiāo) in Chinese – has a centuries-old tradition and is deeply rooted in Chinese culture. The concept encompasses a diverse range of dishes and snacks celebrated for their rich flavors, typically enjoyed at street stalls, night markets, and specialized late-night eateries. Língdiǎn Chuàn Ba (“零点串吧”, meaning “Midnight Skewer Bar” or “Midnight Skewer Grill”), located just five minutes from Frankfurt’s main train station, carries on this tradition by offering a tempting array of juicy grilled skewers (串, chuàn), hearty noodle soups (面条, miàntiáo), delicious dumplings (饺子, jiǎozi), and more late into the night and early into the morning.
Restaurant Profile
- Name of the Restaurant: 零点串吧 (Língdiǎn Chuàn Ba)
- Adress: Münchener Str. 46, 60329 Frankfurt am Main
- Style: Chinese Cuisine – Streetfood, Barbecue
- Price: around 15 – 25 EUR per Person (incl. Drinks and Tips)
As early as the Tang Dynasty (618-907), Chinese cities were flourishing and bustling markets were emerging, offering a wide variety of goods and foods around the clock. This tradition evolved over the centuries, reaching new heights during the Song Dynasty (960-1279) and continuing to flourish during the Ming and Qing Dynasties (1368-1912). Today, the midnight snack culture is more vibrant than ever, with major cities such as Beijing, Shanghai, Chengdu and Wuhan known for their diverse and vibrant night markets across the country.
But why is the concept still so popular today? In Chinese culture, eating out is often a social activity. Bars and stalls that stay open late into the night provide a perfect opportunity to spend quality time with friends and family. In bustling cities where life can be hectic, these venues serve as a much-needed oasis for relaxation and socializing. Many professionals, young people, and students flock to these venues to recharge and unwind after a long day of work, intense study, or a night of partying.
Let’s get to the heart of the matter: the food!
Skewers are a must when it comes to Chinese street food. At Lingdian Chuanba, you’ll find an impressive array of options: meat, fish, seafood, vegetables, and more. The menu offers endless choices, and we’ve already tried a number of different skewers. From lamb and beef skewers to spicy and garlic chicken wings, lamb kidneys, beef tendons, chicken gizzards, pork belly, grilled octopus, oysters, mushrooms, tofu, Chinese chives, and bell peppers – the selection is so vast, I may have forgotten a few!
Each skewer is crispy on the outside and wonderfully tender on the inside. Seasoned with cumin, chili, garlic, and a blend of spices, they develop a rich, savory flavor with a hint of smokiness. They also retain their unique character: aromatic fatty lamb, juicy chicken wings, nutty and earthy mushrooms with a meaty texture, robust lamb kidneys, chewy beef tendons, salty seafood, mild and soft tofu, and vegetables ranging from sweet to bitter. Alongside these skewers, you’ll find barbecue classics like scallops and oysters, which offer a smoky, intense and spicy flavor with a firm texture. We previously reported on a night market in Wuhan where oysters are prepared the traditional Chinese way, so feel free to check that out.
If you’re looking for a hearty meal, you can choose from a variety of noodle dishes. There is a wide selection including rice noodles, glass noodles, and egg noodles, available with or without soup, and with various ingredients such as minced meat, beef, mushrooms, pak choi, beans, and more. Each bowl is served with a half-cooked egg, cilantro, green onions, and pickled radish in four separate small bowls.
I’m a big fan of the noodle soup with braised beef (红烧牛肉, Hóngshāo Niúròu). The beef is slow-cooked in a savory sauce made from soy sauce, sugar, rice wine, ginger, garlic, and a mixture of spices, resulting in meat that is wonderfully juicy and tender. The pak choi stays crisp, the egg noodles are rich and slightly buttery, and the soup itself is hearty and umami, with a pleasant hint of heat from a touch of chili oil (optional, of course). The sugar in the sauce adds a subtle sweetness that balances the savory flavors nicely.
I like to add the egg to the soup and stir it in, creating a mild, creamy contrast that enhances the intense flavors of the beef and broth. I also garnish with cilantro and green onions for a fresh kick. Occasionally, I also enjoy a bite of pickled radish to “cleanse” my palate (much like pickled ginger with sushi) and help me fully appreciate the diverse flavors of the noodles, skewers, and other dishes.
We also recommend authentic noodle soup with minced meat and pickled beans, as well as Suan La Fen (glass noodles with pork in a sour and spicy soup).
Suan La Fen (酸辣粉), a specialty from Sichuan cuisine, translates to “sour and spicy noodles,” which perfectly captures its essence. This dish features smooth, elastic glass noodles, typically made from sweet potato starch, served in a flavorful broth. The broth showcases a balanced mix of sour, spicy, and slightly sweet flavors characteristic of Sichuan cuisine. Chinese black vinegar contributes a rich acidity, while chili oil and spicy Sichuan pepper provide the heat. Garlic, soy sauce, onions, and cilantro add a touch of sweetness and freshness. Minced pork enriches the dish with savory, umami notes, creating a well-rounded and satisfying experience.
Noodle soup with minced meat and pickled beans, known as 酸豆角肉沫面 (Suan Dou Jiao Rou Mo Mian), is a fragrant dish from Sichuan province, known for its spicy cuisine. The main ingredients are fermented sour pickled green beans (酸豆角) and spicy stir-fried minced pork (肉沫) seasoned with garlic, ginger and chili paste. The thick, chewy wheat noodles absorb the rich flavors of the sauce, creating a perfect foundation for the intense heat of the Sichuan chili paste, the tangy acidity of the pickled beans, and the deep umami of the minced pork.
If you’re in the mood for something dry, zhajiangmian is a perfect choice. This flavorful Chinese noodle dish features stir-fried minced pork infused with the deep umami of dark doubanjiang, a rich fermented bean paste.
The julienned carrots and cucumbers on top deliver a refreshing crunch, nicely contrasting the savory sauce. Fresh cilantro and green onions on the side add an aromatic lift when mixed in, while pickled sour radish provides a tangy punch that balances the flavors. Half a soft-boiled egg on the side lets you mix the yolk with the noodles for a creamy richness. It’s an appetizing and versatile dish.
In addition, Lingdian Chuanba offers a number of barbecue specialties that quickly catch the eye on the menu due to their presentation in aluminum containers. But what’s the reason? In Chinese cuisine, grilling in aluminum foil is a popular method that preserves the flavor and juiciness of ingredients through gentle, even cooking. This technique not only enhances the flavors, but is also ideal for preparing dishes quickly and effortlessly. Let me introduce you to some of these delicacies.
Enoki mushrooms grilled in aluminum foil or 锡纸金针菇 (Xīzhǐ Jīnzhēnɡū) are known for their mild, slightly sweet flavor and crunchy texture. When combined with spices such as garlic, chili, and green onion, they become an aromatic and succulent dish that offers a delightful blend of savory, spicy, and umami flavors.
Grilled Chinese cabbage wrapped in aluminum foil, known as 锡纸娃娃菜 (Xīzhī Wáwá Cài), has a tender texture and a mild, slightly sweet flavor. The small cabbage heads stay fresh and are seasoned with spices such as garlic, chili, scallions, and soy sauce, adding layers of depth to the flavor.
Tofu grilled in aluminum foil, or 锡纸麻辣豆腐 (Xīzhǐ Málà Dòufu), delivers a robust flavor thanks to a spicy sauce made with Sichuan peppercorns, chili, garlic, ginger, soy sauce, and other spices. This combination creates a rich blend of heat, umami, a hint of sweetness and tender tofu. Fresh cilantro is added as a garnish, providing a refreshing contrast that completes the dish beautifully.
If you’re still hungry afterward, consider ordering a plate of Chinese dumplings, or Jiaozi (饺子), which are a staple of any Chinese street food restaurant. Lingdian Chuan Ba may not have the best dumplings in town, but they’re still pretty tasty. If you’re a fan of Chinese dumplings, this place is worth a try.
For food lovers looking to try something new, grilled pig’s feet, known in Chinese as 烤猪蹄 (Kǎo Zhūtí), is an excellent choice. This popular Chinese delicacy is first marinated in a flavorful blend of soy sauce, garlic, ginger, star anise, and Sichuan pepper before being grilled or fried. The result is a rich, spicy and subtly sweet flavor.
Pig’s feet offer a savory and spicy flavor, with crispy skin and tender, juicy meat. The texture ranges from crunchy to slightly gelatinous, adding a unique depth to the dish. The blend of spices adds to the complexity, making it a distinctive and memorable dining experience.
The tradition of Chinese midnight snacks thrives not only in China’s night markets, but also in the heart of Frankfurt. Língdiǎn Chuàn Ba brings a taste of this vibrant culture and its diverse flavors to the German city, offering hungry night owls an impressive array of authentic dishes. From crispy barbecue skewers to hearty noodle soups, there’s something for everyone to satisfy late-night cravings while sharing a slice of everyday Chinese life.
