Every language has words and concepts that help you better understand the speakers of that language; In such complex countries and communities as China or the United States, France or Italy, such markers are especially numerous due to the diversity of culture. If we mention Hong Kong, this Chinese autonomous province is best described by words such as...
Lausun
A Chinese who speaks only standard Chinese and does not speak Cantonese is perceived as an outsider from the northern regions. The language issue plays a key role in the self-identification of Hong Kong residents. Hong Kong, a special administrative region of the People's Republic of China, is located on the southern coast of China, home to the largest ethnic Han Chinese; They prefer their local "dialect," known as Cantonese, to the official Chinese language, Mandarin.
Most Hong Kongers rarely use Mandarin in their daily lives; Statistics show that less than 2% of the population speaks it at home. Hong Kong is also distinguished by the fact that Cantonese is not only a spoken language, but also the language of print and digital media.
What we call Cantonese is actually the Yue language, known in China as Kwongdongwa or Yuyu. The main region where it is spoken is Guangdong Province and the Guangxi Zhuang Autonomous Region, the center of which is the city of Guangzhou. In the past, Europeans called it Canton. Locals call their language Pakwa, which can be translated as "folk dialect".
Yamcha
Guangdong, Hong Kong and Macau have a unique tradition of holding relaxed morning tea parties, which can be held both at home and in specialized tea establishments called chalau. This event is especially popular among pensioners, they almost never miss it! Those who are busy with work devote time to such tea drinking on weekends or during family holidays.
The word "yamcha" literally translates to "drinking tea," but there is more to it than just tea. As part of yamcha, timsam is traditionally served. Usually, the term "dim sum" is usually associated with Chinese dumplings, but in reality, timsam includes a wide variety of snacks served during yamcha. The menu includes dumplings called kau, steamed pau buns reminiscent of Buryat buuzas, as well as meatballs, tofu rolls, puddings, biscuits, and boiled rice porridge chuk. Some dish names may sound mysterious, such as "phoenix claws" (funchau) are actually chicken feet, and "butter-fried devils" (yauchakuai) are deep-fried pieces of dough.
Timsam is usually served before noon, although some restaurants offer it in the afternoon as well. When ordering yamcha, visitors usually take a pot of tea and at least a couple of snacks. In Hong Kong, the suggestion "let's go for a kettle and two snacks" or "yat chun lyong kin" is the same as an invitation to yamcha.
Tea drinking in Hong Kong has many traditions, even its own sign language! If the kettle runs out of tea, the guest can remove the lid and put it on the table, letting it know that it's time to pour it. When tea is poured to you, instead of verbal gratitude, it is customary to drum your fingertips on the table, a gesture called khausaulay, which means "bowing with the hand."
Chachangteng
A café with affordable prices, offering a menu that harmoniously combines elements of Western and Chinese cuisines; A contrast to the traditional chalau tea. This establishment is Hong Kong's answer to the American diner and is especially popular with young people.
Hong Kongers have always gravitated towards British culture. Before World War II, European cuisine in Hong Kong was the preserve of high-end restaurants. In the 1920s, a meal at a restaurant with European cuisine could cost $10, while a worker's salary ranged from $15 to $50 a month. After the war, cha chanten, which can be translated as "tea canteens," appeared: these were the first establishments where Hong Kongers began to get acquainted with tea with milk, coffee and soda. Guests could enjoy inexpensive dishes adapted to Chinese tastes, such as sandwiches, chops, and sweets flavored with soy sauce.
Until 2007, most of these establishments allowed smoking, and even waiters could pitch a cigarette while taking orders from customers. Chachantens are known for their fast and unpretentious service. Guests are immediately served light tea, tables are designed for four people, guests are often asked to squeeze in, someone can sit at your table during peak hours. Orders are usually completed very quickly, in as little as five minutes, but long queues can form in front of the establishment at lunchtime.
Some chachantens work around the clock. An example of such an institution is the legendary Cheiwa, which was the filming location for the films Lankhwai Fong (2011) and Jimmy & Cherie (2010). Cafeterias often become iconic places and feature in many Hong Kong films, such as the works of Wong Kar-wai.
Taiphaiton
Hong Kong's three gastronomic pillars include tea houses, eateries, and taiphaitons. The term "taiphaiton" literally means "a stall with a large license." After World War II, Hong Kong authorities allowed the sale of fast food on the streets in an attempt to support the families of the victims. The licenses for such places were larger than the standard sizes so that they could accommodate the owner's photo. As a result, taiphaitons have become a common sight on the streets of the city.
The Taiphaiton is a small green-painted kiosk with a cooking stove, sticky tables, plastic furniture, and a wide range of hot wok dishes available. Today, however, Taiphaiton is more nostalgia for the past than an element of modern city life. New "big licenses" are no longer granted, and only 25 of the original eateries remain.
Now, most of them are located inside covered markets, and some of the most successful taiphaitons have been transformed into full-fledged restaurants with air conditioning and other trappings of civilization.
Moleitau
A unique style of humor that is inherent in Hong Kong cinema. The essence of such humor is a mixture of absurdity and elements that seem incompatible at first glance. In moleitau there are parodies, wordplay and deliberate historical inaccuracies. The term is derived from the expression moleitaukau, which literally means "something that has no meaning."
This genre originated in the late 1970s and early 1980s, and its pioneers are considered to be the Hui brothers: Michael, Samuel, and Ricky. Jackie Chan also contributed to the development of moleitau with his early works. However, the greatest interest in this genre came in the 1990s, after the events in Tiananmen Square: at that time, absurd comedies that did not require deep comprehension were especially popular among the people.
One of the striking features of the moleitau was the phrase "cho tay yam tam cha sik ko pau", which translates as "let's sit down, drink tea and eat a bun". This phrase was first uttered by Steven Chow in the television series The Last Stand. The saying has become popular due to its unexpected and absurd uses in the tail and in the mane in a variety of contexts, such as when the protagonist received death threats.
