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Dai pai dong is a type of traditional food stall in Hong Kong. The casual, open-air stalls peaked in popularity in Hong Kong during the 1960s and 1970s. The literal meaning of dai pai dong in English is “big license stall”. Dai pai dong can be recognized by their green steel exteriors and serve affordable Cantonese specialties. During their heyday, the stalls served a social hubs where working people would gather to eat and talk. Starting in the 1980s, the government stopped issuing new licenses and began buying them back, citing hygiene concerns and noise and traffic complaints. As elderly dai pai dong owners sold their licenses back to the government or died without being able to transfer licenses to their descendants, most dai pai dong closed down and were replaced by different kinds of restaurants. Urban development has also had an impact on dai pai dong. There are only 25 dai pai dong left in Hong Kong according to the Food and Environmental Hygiene Department, which manages the licenses. Because of the desire to preserve the local food culture, it has been suggested that licenses should be issued again for new and existing dai pai dong owners.
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Food prices refer to the average price level for food across countries, regions and on a global scale. Food prices affect producers and consumers of food. Price levels depend on the food production process, including food marketing and food distribution. Fluctuation in food prices is determined by a number of compounding factors. Geopolitical events, global demand, exchange rates, government policy, diseases and crop yield, energy costs, availability of natural resources for agriculture, food speculation, changes in the use of soil and weather events directly affect food prices. To a certain extent, adverse price trends can be counteracted by food politics.
North Korean cuisine is the traditional culinary practices and dishes of North Korea. Its foundations are laid by the agricultural and nomadic traditions in southern Manchuria and the Korean Peninsula. Some dishes are shared by the two Koreas; however, availability and quality of Northern cuisine is much more significantly affected by sociopolitical class divides.
References
- ↑ "兩餸一湯指數 街市餸價 兩區可差15%". Life.mingpao.com. Retrieved 13 November 2014.
- ↑ "工聯消息 < 最新消息 < 關於我們 - 香港工會聯合會". Life.mongpao.com. Retrieved 13 November 2014.
- ↑ "兩餸一湯價東區加最多 全港平均年升13.7％ 南區買餸最貴". Life.mingpao.com. Retrieved 13 November 2014.
- ↑ "「兩餸一湯指數」菜價年升17%". Jmc.hksyu.edu. Retrieved 13 November 2014.
- ↑ "最新消息 < 關於我們 - 香港工會聯合會". Ftu.org.hk. Retrieved 13 November 2014.
- ↑ "uR@ơv". Paper.wenweipo.com. Retrieved 13 November 2014.
- ↑ "工聯消息 < 最新消息 < 關於我們 - 香港工會聯合會". Ftu.org.hk. Retrieved 13 November 2014.
- ↑ "權益焦點 < 勞工權益 - 香港工會聯合會". Ftu.org.hk. Retrieved 13 November 2014.