Today, I will share with you the origin of the trolley and the change of the use of the trolley.

Many tourists come to Hong Kong must go to Mong Kok. In addition to buying cheap clothes, more importantly, Mong Kok is a concentration of street snacks. Hong Kong's authentic snacks such as curry fish eggs, stinky tofu, bowl wings, and even imported from other places such as Japanese cuttlefish balls, baked wheat cake, giant chicken steak imported from Taiwan, and even Thai-style kebabs are gathered in Mong Kok. Eating snacks in Mong Kok is not the same as eating snacks in snack bars in Beijing and Shanghai. Whether it is giant chicken steak, stinky tofu with big palm or soup bowl wings, they can only be eaten standing on the crowded streets without tables and chairs. In addition to Hong Kong's expensive rent, it also inherits Hong Kong's snack tradition.

Street snacks in Mong Kok are derived from snacks made by mobile cooked food vendors. Before entering the shops, street snacks were mainly sold in roadside trolleys, which Hong Kong people called "car stalls". The snacks sold include strings of curry fish eggs, sausages, octopus, egg cubs, lattice cakes (a kind of cake similar to a nest husband), as well as paparazzi powder, lettuce fish broth and so on, which can be used as a substitute for dinner. The hawker's cart contains a cooking stove or tools for making snacks. For example, stalls selling snacks such as curry fish eggs and octopus will divide a large square pot into 4 or 9 squares, each of which has a snack cooked. When a customer orders, the boss will string the food with bamboo sticks and drizzle it with sauce.

Similarly, the food transformed from the cart also includes the cart noodles. The design of the cart noodles is similar to that of curry fish eggs. The squares are only equipped with noodles, soup and various ingredients. Customers are free to match the type of noodles and ingredients. Due to the large degree of freedom of conversion and the fact that it is not very convenient to eat noodles standing up, Chazai Noodles parted ways with other snacks very early and transformed into Chazai Noodles Restaurant. Due to the large space of noodle shops, the choice of noodles and ingredients can be more abundant than that of carts. Later, the model of carts noodles entered the teahouses and restaurants in Hong Kong, and successfully "entered the house" from street food to restaurant food.

The food stalls of carts have appeared in the 19th century. It is the need of many underground classes to make a living and solve the food needs. There is also a "food street" ("for food" is "gluttonous mouth" in Cantonese) where carts are concentrated, serving breakfast, lunch and dinner. In the 1950 s and 1960 s, street snacks emerged, and the model of buying ready-to-eat and walking became popular. In the 1970 s, due to the fact that mobile cooked food hawkers were considered to be detrimental to the appearance of the city and the hygiene problems caused by street cooked food, the government began to crack down on street cooked food hawkers and publicized to the public on television and radio not to patronize, resulting in the gradual decline of trolley stalls, while hawkers turned to shops to sell snacks. In order to increase the number of customers, they will place a cooking stove for making snacks at the entrance of the store, making the guests on the street feel like they were patronizing the carts before, and making it convenient for customers to buy and eat. However, due to rising rents, there are fewer and fewer snack bars in the downtown area. Maybe after a while, street snacks will become memories of citizens like trolleys.

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