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Globalization has had an overall negative impact on Hong Kong. - Coggle…

- - - - One can tailor dishes on the menu to their liking, such as asking for a non-spicy variation.
      - The Hong Kong Local dishes are in large portions, cheap and tasty. It is part of the Hong Kong people's collective memory.
      - It is customary to have to share tables with complete strangers when there is a shortage of seating.
      - Some of the dai pai dong have problems with hygiene and upkeep, for example, rickety tables and stools, battered metal pots and bamboo chopsticks, and unappetizingly slick floors.[16]
      - As dai pai dong is set up by four canvas stands, all one-storey tall, into the road it is better to add a cover, prevent some stuff dropped while people eating.[17]
      - Many dishes are cooked in a wok over a large flame. Chefs cook quickly and utilise stir-frying techniques to mix flavours and ingredients speedily.[18]
      - Unlike cha chaan teng, most dai pai dong do not provide set meals.
      - "Cross-stall ordering" is possible: for instance, when one is sitting and eating in a stall selling noodles, he or she can order a cup of milk tea from another stall, which may be several stalls away.
      - The stalls can be roughly divided into those operating in daytime and those doing business at night. The dai pai dong which operate at night usually sell seafood and other more costly dishes: one dish usually costs from HKD$40–70. The day-time dai pai dong, on the contrary, provide cheap food including:
      - Congee and youtiao (aka yau cha kwai);
      - Milk tea, toasts, sandwiches and instant noodles with ham, egg, luncheon meat or sausage;
      - rice or noodles with siu mei (燒味 roasted meats);
      - fried rice and dip tau fan (碟頭飯 rice plates);
      - Chiuchow-style noodles (潮州粉麵).
    - - Unlicensed food stalls, which provide cheap everyday food such as congee, rice and noodles to the general public of humble income, appeared as early as the late 19th century in Hong Kong. The stalls could be found not only in Central, but also in Wan Chai and the peripheries of Happy Valley Racecourse around Wong Nai Chung Road.
      - After World War II came to an end in 1945, the colonial Hong Kong government issued ad hoc licenses to families of deceased and injured civil servants, allowing them to operate food stalls in public and thereby earn a living.
      - However, dai pai dong soon became the cause of traffic congestion and hygiene problems, and some licensees even began to let out their stalls on the black market. In response, the government stopped issuing new "big licenses" in 1956, and limited their transfer.
      - Since 1975, many dai pai dong have been moved into temporary markets, like the ones on Haiphong Road, Tsim Sha Tsui, or into cooked food centres, usually located in municipal services complexes managed by the Urban Council, for easier control.
      - Today, most dai pai dong survive by operating in cooked food centers, while the more successful ones have reinvented themselves as air-conditioned restaurants.
- - - - The main reason neon lights are decreasing in Hong Kong is because the trading of LED lights – more efficient and durable – the closure of old businesses and a government crackdown on outdoor structures have started to push neon lights out of the streets, and Hong Kong residents are trying to work out how to preserve the unique glow of their cityscape.
    - - Neon lights are very dangerous during tropical storms/typhoons, because the high winds are able to knock the neon lights down, causing damage to nearby shops, transportation, and the road.