rotate: 0, // The rotation offset direction: 1, // 1: clockwise, -1: counterclockwise color: '#fff', // #rgb or #rrggbb or array of colors speed: 1, // Rounds per second trail: 60, // Afterglow percentage shadow: true, // Whether to render a shadow hwaccel: true, // Whether to use hardware acceleration className: 'spinner', // The CSS class to assign to the spinner zIndex: 2e9, // The z-index (defaults to 2000000000) top: '50%', // Top position relative to parent left: '50%' // Left position relative to parent }; spinner = new Spinner(opts).spin(target); console.log("loading inside spinner: " + spinner);

FIREFIGHTER HELMET(RT66)

Currently, Hong Kong firefighters wear the all-inclusive helmets introduced by the Fire Services Department (FSD) in 2015 when carrying out indoor fire-fighting operations. The helmet can withstand temperatures ranging from 900 to 1,000 degrees Celsius for 10 seconds and is also impact and puncture resistant. The fire helmet is lined with fire-resistant fibres and has a flame-resistant cape that protects the ears and the bottom of the backrest. The helmet is equipped with adjustable goggles and a wide-range heat-resistant face shield, which allows firefighters to adjust the distance between the goggles and the face as needed. The helmet is equipped with torch holders on both sides of the helmet, as well as a three-point lanyard design, making it easy for firefighters to search and free their hands for rescue. Apart from protecting firemen from injuries when charging into a fire scene, fire helmets can also be used to identify the rank of FSD officers by their colours and emblems. Helmets are yellow for ranks below Assistant Divisional Officer and white for ranks above Divisional Officer. In addition, the letters on the helmets are abbreviations of divisions.


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CityStories - RT20

SIU MEI SHOP

Roasted pork, also known as siu mei, is a branch of Cantonese cuisine in which ingredients are usually prepared in four ways: roasted, marinated, waxed and smoked. Although it originated in Guangdong, it is also very popular in Hong Kong, Macau and South China. In the old days, barbecued food was not cheap, and only on festive occasions or when guests came to the house would they go to the barbecue stalls to "cut the ingredients and add the food". With the affluence of life, it has become a common practice for Hong Kong people to "cut the ingredients, cut the ingredients, cut the old barbecue pork. I want all kinds of chicken and lo mein, chopped old barbecue pork." This music from a TV commercial in the 80s reflected the popularity of siu mei in the streets of Hong Kong at that time. In the old days, yakitori was mostly cooked in charcoal cookers, and ingredients cooked in charcoal tasted better than those cooked in gas or electric cookers because of the natural smell of the wood during the cooking process, which gave them a light charcoal flavour. Unfortunately, charcoal grill licences have not been granted since the 1980s due to fire and safety regulations. Nowadays, there are only a few traditional wood-fired restaurants left in Hong Kong and they are almost extinct.


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