Discussion on the resurgence of self-service models in Chinese dining, like buffet-style hotpot restaurants, and the rise of curated menus with limited but high-quality dishes. The chapter explores how businesses are adapting to cater to diverse consumer preferences in a competitive market.
Professional cyclists go as fast as 40km per hour on average at the Tour de France, that’s almost as fast as some food delivery guys dashing across Chinese cities on motorbikes. Now, as if to make the streets even more dangerous, some amateur cyclists seek to challenge professional records in cities already packed with fast moving cars and electric bikes. / Focused menus or buffets? Let's explore the rising trends in Chinese restaurants (17:39). On the show: Laiming, Niu Honglin & Gao Junya