The word "big food stall" is misspelled as a big-name stall. In Hong Kong, it specifically refers to a restaurant with a special license for open-air cooked food restaurants. After the 1990s, it returned to Chinese mainland, generally referring to Chinese open-air restaurants, in which barbecues and skewers are the main ones. Food stalls-Overview The typical big-name stalls in Hong Kong originated in Hong Kong after World War II. At that time, in order to regulate food shops, the British Hong Kong government began to require the past roadside stalls to obtain licenses, which were a little larger than those of the then "temporary food licenses" (hawkers), so they were called "big-name stalls", and "stalls" were interpreted as "shops" in Cantonese (for example, looking at stalls means looking at shops).

However, with the changes of the times, the original meaning of big-name stalls has been confused, because the brand is homophonic with the platoon, and "big-name stalls" have been wrongly written as "food stalls". Many people think that "food stalls" means "a large row of people eating food" in Hong Kong Cantonese.

In the early years, these shops had many big-name stalls in the area around Central and Sheung Wan, including Wellington Street, Hilly Street and Kistler Street. In the 1950s and 1970s in Hong Kong, big-name stalls were the main places for people to eat, with reasonable prices and many food choices, so they were very popular among the general public and became a part of Hong Kong culture.

Hong Kong's big-name stalls offer both Chinese and western foods, including side dishes, fried rice noodles, fish and egg noodles, rice congee fried dough sticks, etc., Western-style foods include toast, sandwiches, Hong Kong-style milk tea with stockings, coffee, Yuanyang, etc., and Chinese desserts such as red bean paste and sesame paste.

With the economic take-off of Hong Kong in the 1970s, there are more kinds of big-name stalls, offering restaurant-class food, but the prices are relatively civilian. Although most of them do not have air conditioning, the unrestrained environment is still very popular among Hong Kong people. The dishes sold in this kind of food stalls have changed from simple cooked food to master-class dishes, ranging from vegetarian dishes of tens of yuan to fresh seafood, seasonal hot pot and even shark's fin of several hundred yuan.

The word "big-name stalls" or "food stalls" came back to Chinese mainland after the 1990s. At first, most of them gathered piles of food stalls, among which barbecues, skewers, mala Tang and simple side dishes were the main ones, and their significance was similar to that of "roadside stalls". However, with the improvement of people's consumption power, many food stalls have also been greatly renovated and become more beautiful. The development of food stalls from the initial grass-roots consciousness in Hong Kong to the feelings of petty assets today has also witnessed the economic changes in China for decades.