The so-called food stalls are mostly food stalls clustered together in a row. Each stall has a blazing pot and stove in the most conspicuous place. On the long table next to it, condiments, dishes, and disposable bowls and chopsticks are placed in order. The dining table is in a simple plastic shed facing the street, where you can order dishes. , eating is clear at a glance.

Dipai Dong, formerly known as "Dapai Dong", got its name from the large license plates that hang on fixed stalls. This business method began in Hong Kong after World War II. At that time, there was a lot of waste. Some people began to set up roadside stalls on the streets to sell cooked food. The area of ????the big pai stalls was larger than that of ordinary hawkers. There were several foldable tables and chairs. The stall was a The giant boxes are tied up with wooden boards and iron sheets and placed on the roadside during the night break, so they can store more equipment and provide food similar to restaurants. Since the 1950s, the government has issued "fixed-stall hawker licenses" to regulate. Compared with other roadside stalls, the license of a big-name stall is a large piece of paper, which needs to be framed and hung in a conspicuous position, so it is called "big-brand" (big sign). license plate". In Cantonese, "dang" means similar to "shop" and "stall". In the early years, Hong Kong Chinese were concentrated in the Central, Sheung Wan and Wan Chai areas, which was also the birthplace of Dai Pai Dong.

In Cantonese, "Pai" and "Pai" have the same pronunciation. Many people mistakenly believe that "Pai Dong" means "a large row of people eating", so they mistakenly write it as "Pai Dong". In Southeast Asia, areas such as Singapore and Malaysia, where immigrants from Fujian and Guangdong dominate, there is no name for Dai Pai Dong. They are called hawker centers locally.