Mung bean ball soup

When I was a child, I liked to follow my grandfather to the market, get up early, and walk along the river embankment to the East Vegetable Street of the commune. At that time, the south and west sides of the intersection were meat racks selling pork, and the east side was selling mung bean balls, and Zhao Deying had two treasures, one was a hard-faced tribute bun, which was originally offered to the emperor by Yuan Shikai, and only then did he get the title of gong bun for hundreds of years. The other is the mung bean balls, which are selected from the finest grains and full of mung beans, mixed with shredded radish, ginger shredded, salted with batter and put together. Put a large pot on the low stove, mix it with rapeseed oil, boil it over high heat, and then start frying the balls, waiting until the browned balls give off the aroma and you can come out of the pot. Winter mornings like to watch them croquettes, steaming hot, a few long tables laid out haphazardly, on the table with a pot of green onion coriander, as well as salt and msG, chili oil. Boiling water in another large pot, you start to make ball soup, the balls are boiled in the pot for a while, you can fish them out, put them in a large porcelain bowl, bring them to the table, put the flavor and green onions yourself, dig a spoonful of chili oil and pour it into the soup. Take two sips while it's hot, it's warm all morning. Those old customers would buy two steamed buns for fifty cents from the steamed bun shop next door, go to the tofu stall to buy fifty cents of hot tofu, and serve hot ball soup, which was also a delicious meal in the morning. There are also those who drink morning wine, and two people have a bottle of sweet potato roast, which is beautiful and nourishing. Years have passed, the roads have widened, the streets have changed, steamed buns, tofu sellers, and croquettes are still there. I just can't find anyone who sells ball soup anymore, and I don't know if those big pots and those long tables are all right?