Dungduksiu –Hong Kong Stand-up comedy (栋笃笑）
“Dungduksiu” translates to “stand-up comedy” in English. This new form of performance art was introduced to the Chinese (Hong Kong) community by Hong Kong actor Dayo Wong in 1990, drawing from Western influences. At that time, there was no direct translation for “stand-up comedy” in Chinese. Eventually, Dayo Wong coined the term “Dongduksiu” for it.
Due to the use of Cantonese in Dungduksiu performances, there are many jokes that require a deep understanding of local culture, as well as numerous puns that rely on the intricacies of Cantonese pronunciaion. As a result, there is a certain exclusivity on a cultural level; even with subtitles, individuals from non-Caantonese-speaking regions may not grasp the underlying meanings of the jokes. Performers of dungduksiu often favor the creative technique of using homophonic wordplay to craft their jokes (for instance, Dayo Wong’s repertoire is filled with such pun-based humor). It’s important to note that Cantonese has 9 tones and a wealth of linguistic intricacies, making its pun-based humor incredibly diverse. Even if you manage to learn Cantonese everyday, without immersing yourself in Cantonese culture, you won’t truly understand their jokes. The roots of Dungduksiu are deeply tied to local culture, embodying the idea of speaking the language of the locals. To evoke resonance among locals, the premise of the performers’ humor lies within the cultural backdrop of this city. Without growing up in this city, how could one feel that resonance?
When we talk to the topic of Hong Kong films, if you’ve watched movies or TV shows starring Dayo Wong, you’ll notice that he has incorporated the essence of Cantonese slang from stand-up comedy into his film dialogues. This enhances the sensory immersion for local Hong Kong audiences and generates resonance.
The Unspoken Rules of Hong Kong-style Tea Restaurants (Hong Kong Cha Chann Teng Culture)
- “Speaking English to order food”: Speaking English doesn’t mean translating your order into English. In Hong Kong, it means “using A, B, C, D to refer to the menu items”.
2. Secret code for Ordering:
Hong Kong’s tea restaurant ordering receipts embody a significant level of industry-specific shorthand, while also serving as a microcosm of the city’s unique culture. In a fast-paced urban environment, where diners are often in a hurry and businesses prioritize efficiency, servers use various abbreviations when taking orders to minimize service time and enhance efficiency. Over time, this has led to the emergence of numerous “industry secret codes” on receipts that combine Cantonese and English pronunciations.
