Dai pai dong is a misspelling of big pai dong. In Hong Kong, the word specifically refers to a kind of restaurant that has a special license for open-air cooked food establishments. After the 1990s, the word returned to mainland China and generally refers to Chinese-style open-air restaurants, among which

Mainly barbecue and skewers.

Dai Pai Dong - Overview of Hong Kong's typical Dai Pai Dong. Dai Pai Dong originated in Hong Kong after World War II. At that time, in order to regulate restaurants, the British Hong Kong government began to require passing roadside stalls to obtain licenses. The licenses were shorter than the "temporary food license" (hawker) at that time.

The license plate is larger, so it is called "Dapai Dong". "Dang" means "shop" in Cantonese (if you look at a stall, you are looking at a shop).

However, with the changes of the times, the original meaning of Dai Pai Dong has been confused. Because Pai and Pai have the same pronunciation, "Dai Pai Dong" was mistakenly written as "Da Pai Dong". Many people think that "Da Pai Dong" is the Hong Kong-style Cantonese word for "big pai dong".

It means "people eat food".

In the early years, these shops had many big stalls in the Central and Sheung Wan area, including Wellington Street, Hilley Street and Cuisley Street.

In Hong Kong from the 1950s to the 1970s, Dai Pai Dong was a major eating place for the public. With affordable prices and a wide variety of food choices, Dai Pai Dong was very popular among the general public and became a part of Hong Kong culture.

The types of food provided by Hong Kong Dai Pai Dong include both Chinese and Western food. Chinese food includes side dishes, fried noodles and rice, fish egg noodles, white porridge and fried dough sticks, etc.; Western food includes toast, sandwiches, Hong Kong-style stockings milk tea, coffee, mandarin duck, etc.; there are also red beans

Chinese desserts such as sand and sesame paste.

As Hong Kong's economy took off in the 1970s, Dai Pai Dongs offered more types of food, offering restaurant-quality food at relatively affordable prices.

Although most of them are not air-conditioned, the informal environment is still very popular among Hong Kong people.

The dishes sold at these food stalls have changed from simple cooked food to chef-level dishes, ranging from vegetarian dishes costing tens of yuan to fresh seafood, seasonal hot pot and even shark's fins costing hundreds of yuan.

The word "big pai dong" or "dai pai dong" was introduced to mainland China after the 1990s. At first, it was mostly a cluster of food stalls, which mainly served barbecue, skewers, spicy hotpot and simple side dishes. Its meaning is similar to that of "roadside stalls".

"almost.

However, as people's consumption power increases, many food stalls have been significantly renovated and become more beautiful.

Food stalls have developed from the grassroots consciousness in Hong Kong to today's petty bourgeoisie sentiments, and have also witnessed the changes in China's economy over the past few decades.