After the epidemic in the first half of this year, Hong Kong people who have been closed for three years have been bees in Guangdong Province for consumption. The transit ports are crowded every weekend and holidays.Subsequently, some famous Chinese catering brands also announced their entry into Hong Kong in the second half of the year.

In the past Mid -Autumn Festival and China National Day holiday, the farming notes focusing on Hunan cuisine opened the first Hong Kong branch in Kowloon District, with a store area of 5,500 square feet.

I have a friend who always likes to eat Hunan cuisine. After hearing this news, I went to patronize last week.According to him, the business of the dinner room was very hot that time, and it was full of diners at 7 o'clock. In addition to the locals, there were mainlanders who were studying and worked in Hong Kong.My friend saw the waiting time too long, so he had to change to other restaurants and plan to come again next time.

Agricultural notes are just an example of a well -known restaurant in mainland China this year.At the beginning of last month, Yang Guofu, a Chinese spicy spicy dragon head chain, has opened a branch in Central; the old lady of the Sita of the popular barbecue shop in the mainland also opened in Tsim Sha Tsui in the same month.As for the Miyako Soup Bag, which is known as the "National Breakfast" in China, follows the opening in the middle and late last month in the middle and late last month at the New Pugang Wandi Plaza.People line up.

According to Hong Kong media reports, there are still many well -known mainland restaurants who are ready to open a branch in Hong Kong, including the well -known Tai dieca fish in Shenzhen to open in Hong Kong in the second half of the year.Earlier on the social media, Master Bao Cakes, which was red and half -sky on the social media, also revealed that the founder Bao Cai Sheng also recently opened the first Hong Kong branch in the first half of next year, making a lot of Hong Kong people who like food.expect.

The main sources of income from these mainland food industry catering brand groups have always been on the mainland.According to industry analysts, they went to Hong Kong to "open up wasteland" this year. In addition to being optimistic about the Hong Kong market, in fact, they value Hong Kong's superior international status. They hope to increase their popularity through the Hong Kong platform and then enter the overseas market.This scene is exactly the same as 20 years ago.

In the early days of Hong Kong's return to China in 1997, many Hong Kong people liked to taste mainland food in the north. The east gate of Shenzhen Luohu once became a popular place for Hong Kong people to eat.In 2003, the Shatas outbreak of Hong Kong was outbreak and economic downturn. Beijing officials announced the opening of the free travel of Hong Kong and Macau.Many famous mainland restaurants, such as Tanyu's head, Xiaoye sheep, Donglai Shun and Xiaonan Guo also targeting this business opportunity, and have come to the south to expand the market and earn popularity.

These stores are well -known brands on the mainland. Chain branches are all over the world. In the Hong Kong catering industry, they quickly opened a world.Since the little fat sheep in Inner Mongolia, the hot pot soup base of the restaurant is enough. There is no need to order another soy sauce. It takes more than a week to open the booking. The business is so popular.

I remember that some friends around me usually used to eat Hong Kong -style hot pot. When I ate small fat sheep, I became addicted. I always patronized once or twice a month.After landing in Hong Kong in 2004, the peak period was listed in the Hong Kong stock market in 2008.

As the well -known restaurants in the mainland land in Hong Kong, foods across the mainland have gradually occupied the tables of Hong Kong people. Different provinces and cities have become more and more popular in Hong Kong.In the past ten years, the tastes of Hong Kong people have become more diversified, and even some Hong Kong -style restaurants have mixed the taste and cooking methods of mainland cuisine.

Unfortunately, the good times did not last long. At that time, the upsurge of the mainland catering brands could not be maintained for too long. Many restaurants later returned.For example, Tan Yutou from Sichuan entered the Hong Kong catering industry as early as 2003. It took the lead in setting off a hot pot fever in Hong Kong. During the heyday, a total of six branches were opened, and then the momentum continued to decline.By 2014, the only last last Wan Chai shop stopped business. Employees should collectively go to the Labor Office for help to recover the arrears of wages.

These well -known mainland restaurants cannot be bigger in Hong Kong, and even their business has shrunk. One reason is that the rent is too expensive.Hong Kong's rent and salary are higher than that of the restaurant.For example, Yang Guofu's Hong Kong branches cost a pound of food for a pound of food, which costs HK $ 99 (S $ 17), and was ridiculed by netizens as "the most expensive spicy spicy in history."Some Hong Kong people would rather choose to spend the same restaurant in Shenzhen in Shenzhen. The price is not only cheaper and the service is also very good.Many mainland restaurants are increasingly unable to do in Hong Kong, and they have to abandon the Hong Kong market.

Of course, another more important reason is related to the saturation and competition in the Hong Kong catering market.Hong Kong is small and has a developed food industry. There are nearly 30,000 restaurants in Hong Kong. In addition to traditional Hong Kong -style tea restaurants and restaurants, other western and Japanese meals also occupy a place.

Taking Japanese cuisine as an example, Hong Kong is the second largest market for Japanese agricultural and fishery products. Japanese -style restaurants have long been welcomed by Hong Kong people. Many well -known Japanese restaurants have also opened branches in Hong Kong.Over time, Hong Kong has also become a veritable gourmet paradise, where you can easily taste food around the world.

Due to extremely fierce competition, overseas catering brands must enter the Hong Kong food market, and they must be different in order to stand up.This task is very difficult for the catering brand that intends to open a famous hall in the Hong Kong food industry.Recently, how long this wave of Chinese catering brands has entered Hong Kong can last, I am afraid it will take time to verify.