history
The predecessor of this tea restaurant is the igloo. In the early years, only high-end restaurants (then called western restaurants or dining halls) in Hong Kong provided western food, which was expensive. After the Second World War, Hong Kong people were more and more influenced by western-style food customs, and ice banks mushroomed to provide cheap western-style food. At that time, the ice room mainly provided drinks such as coffee, milk tea, red bean ice, and snacks such as sandwiches and cream toast. Some even set up bread workshops to make fresh pineapple buns and egg tarts. Later, the variety of food provided by the ice room gradually increased, and combined with the model of western restaurants and restaurants, it evolved into today's tea restaurant, offering traditional China stir-fried dishes and European and American dishes, and later developed into a side dish for dinner, with diverse styles. [1] Lanxiangge Tea Restaurant in Central 1946 and lan fong yuen 1952 opened, which is the oldest tea restaurant in Hong Kong.
Nowadays, tea restaurants play an important role in Hong Kong's food culture. In April 2007, the Democratic Alliance for Betterment of Hong Kong (DAB) asked the government to include tea restaurants in the UN's "Intangible Cultural Heritage of Humanity". The Home Affairs Bureau said that further investigation will be conducted to confirm whether the tea restaurant is eligible for selection [2].
Edit the characteristics of this paragraph
In Hong Kong, there are tea restaurants in all districts, and the business hours are uncertain. Usually from 6 am to 1, tea restaurants in prosperous areas such as Mong Kok are more likely to open all night.
Tea restaurant is an authentic restaurant in Hong Kong, and its main customers are the general public. Its main features include:
* Diversification of food: Tea restaurants serve Chinese and Western food, and Hong Kong has many unique diets (see Tea Restaurant Food). In fact, these specialties are often developed casually by customers and imitated by other curious diners, which shows the tolerance of Hong Kong tea restaurant culture. In a small tea restaurant, there are often dozens of foods on the menu, and customers can mix and choose the right food at will.
* Efficiency: Tea restaurants generally don't accept tips, and customers pay at the cashier after patronizing. And there is no need to wait, and speed is emphasized from ordering to checkout. During lunch time, construction workers, truck drivers and even office workers will all visit the tea restaurant at the same time. Customers from different classes and industries eat, talk and read horse classics in tea restaurants, which has become a major feature of tea restaurants.
* Affordable food: Food sold in traditional restaurants is usually more expensive. Eating a meal in a tea restaurant may cost more than 20 Hong Kong dollars. Dinner and fast food in a tea restaurant will include drinks, or water or hot tea will be provided free of charge. However, due to the current inflation, under the double pressure of rent and labor, the food prices of tea restaurants in many areas are almost the same as those of fast food restaurants of large groups.
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