Eateries Undergoing Transformation
1.Eating on the Street
Roadside Food Stalls
-itinerant cooked food hawkers everywhere in streets and alleys
Some of the food and snacks sold by itinerant hawkers in the old days are now served in
decent restaurants, forming part of their delicacies, or are sold in shops.
Dai Pai Dong
-very popular in the post-war years, providing food and drinks to the common folks at affordable prices
As the stalls had to move from one place to another, they were all fitted with large iron wheels. In earlier times, food stalls were made of wooden materials, which were later replaced by thin zinc plates during the 1960s and 1970s.
“Dai Tat Dei” Bazaar
-food stalls were primitively furnished with long planks of wood placed on wooden boxes and a few stools at the side for customers to sit and take a hearty meal.
-fried clams, marine snails, Chinese hot pot, sweet soup, grass jelly and noodles.
Hence, “Dai Tat Dei” Bazaar, the place where the common folks went for food, entertainment and leisure, was a genuine “Ordinary People’s Nightclub” and a tourist attraction.
2.Tea and Banquet
-tea houses with two storeys or more were called big tea houses
-with smaller and more humble ones known merely as tea houses, tea huts or tea rooms.
-air-conditioning and fans were available
more comfortable upstairs and tea price was higher
“Hong Kong-style tea house going” impacts are felt far and wide on the mainland of China and in Taiwan, Japan, the United States, Britain, Canada, etc.
- “four big and four small” dishes were usually served as the “first round”followed by expensive gourmet delights known as the “eight big and eight small” dishes.
After the war, Chinese restaurants began to serve lunch as well. From the 1960s
onwards, many also served morning tea. In order to boost income, many Chinese restaurants
even provided afternoon tea after the...