公园1903文体商旅综合体。记者刘凯达摄 昆明积极推进夜间经济集聚区建设。记者赵伟摄 昆明老街片区游客人头攒动。记者赵伟摄 "夜经济"已经升级为融合"食、游、购、娱、体、展、演"的多元生态。记者刘凯达摄 网红打卡地吸引游客拍照。记者杨艳辉摄 游客在斗南花市买花。记者刘凯达摄 昆明同仁街夜间消费火热。记者赵伟摄 游客品尝昆明地道美食。记者杨艳辉摄 夜幕降临，昆明南强街巷的灯笼次第亮起，来自五湖四海的游客络绎不绝，沿着街道缓缓穿行，悠闲地 品尝当地特色小吃，挑选独具云南特色的文创产品；不远处的昆明老街，熙熙攘攘的游客涌进建新园、 留焕小吃等老字号品牌店，享用过桥米线、汽锅鸡、调糕藕粉等地道云南美食，老字号的烟火气与游客 的满足感在空气中弥漫…… 游客夜游融创滇池后海。记者刘凯达摄 从传统以餐饮、购物为主的夜市，到如今多业态发展的夜间文旅消费集聚区，"夜经济"已经升级为融 合"食、游、购、娱、体、展、演"的多元生态，成为一座城市拉动消费、实现旅游经济增长的重要引 擎。商务部发布的《城市居民消费习惯调查报告》显示，2024年，约60%的国内居民消费发生在夜间， 大型商场每天18：00至22：00的消费额占比超过全天营 ...

Core Viewpoint - The article reflects on the life and impact of Zhao Han, the founder of Yunhai Yao, highlighting the challenges faced by the restaurant industry and the personal struggles of Zhao as he pursued his dream of promoting Yunnan cuisine globally [4][25]. Group 1: Zhao Han's Legacy - Zhao Han passed away suddenly at the age of 40, leaving behind a significant mark on the Chinese chain restaurant industry with Yunhai Yao, which has expanded to 143 locations in 29 cities and 5 in Singapore by July 2025 [6][9]. - Zhao was known for his idealism and straightforwardness, often expressing his views candidly about the struggles within the restaurant sector, particularly during challenging times [10][11]. - His commitment to Yunnan cuisine and the restaurant's growth was evident, as he aimed to bring authentic Yunnan dishes to a broader audience, despite the industry's difficulties [16][25]. Group 2: Industry Challenges - The restaurant industry has faced severe pressures, with many businesses struggling to maintain profitability. For instance, in the first half of 2024, profits for major restaurants in Beijing plummeted by 88.8% year-on-year, with a profit margin of only 0.37% [10][30]. - Yunhai Yao, primarily focused on dine-in services, has been adversely affected by the rise of low-cost fast food and the shift in consumer behavior towards takeout during the pandemic [29][30]. - The company has also faced operational challenges, including a significant drop in revenue during the pandemic, leading to drastic measures such as closing unprofitable locations and exploring community sales [30][31]. Group 3: Business Model and Growth - Yunhai Yao's growth was accelerated by investments from major firms like Sequoia Capital and Junlin Capital, allowing for rapid expansion and the establishment of a strong brand presence in the market [21][22]. - The brand's signature dishes, such as small pot rice noodles, faced production challenges due to the need for quality control and supply chain management, which Zhao addressed by investing in local production facilities [22][24]. - Despite the challenges, Zhao's vision for Yunhai Yao has set a precedent for the standardization and expansion of Yunnan cuisine, paving the way for future entrepreneurs in the sector [24][25].

Core Viewpoint - The article discusses the sudden passing of Zhao Han, the founder of Yunhaiyao, and highlights his contributions to the restaurant industry, particularly in promoting Yunnan cuisine. It also addresses the challenges faced by the company, including a food safety incident and brand aging issues. Company Overview - Yunhaiyao is a leading restaurant chain specializing in Yunnan cuisine, particularly known for its steam pot chicken. The company was recognized as one of the "Top Ten Most Popular Restaurants" by CCTV in 2017 and reported annual revenue exceeding 1 billion yuan in 2020, positioning itself among the top tier of Chinese casual dining brands [2][3]. Founder Background - Zhao Han was born in 1985 in Kunming, Yunnan. He studied at Renmin University, where he founded Yunhaiyao during his graduate studies. The first restaurant opened in 2009 in Beijing, despite initial losses due to high operational costs and a niche market for Yunnan cuisine [3][4]. Business Expansion - The company shifted its business model to focus on opening restaurants in shopping centers, with 97% of its locations situated in such venues. This strategic move capitalized on the rapid growth of commercial real estate and the increasing popularity of shopping centers [4][5]. Product Development - Zhao Han aimed to create a comprehensive menu that showcased classic Yunnan dishes while appealing to a broader audience. Innovations included combining local ingredients with popular dishes to cater to diverse tastes across China [5]. Investment and Growth - In 2014, Yunhaiyao received investments from Sequoia Capital and other firms, which facilitated its rapid expansion. The company ventured into international markets, opening five locations in Singapore and planning to enter Malaysia in July 2024 [5][6]. Food Safety Incident - A significant food safety incident occurred in July 2024, when 171 employees of ByteDance in Singapore fell ill after consuming meals from Yunhaiyao, leading to a fine of 7,000 SGD (approximately 39,149.6 RMB) and the closure of the implicated restaurant [6][7]. Market Challenges - The company faces challenges such as brand aging and competition from emerging dining concepts like bistros that blend local cuisine with modern dining experiences. As of 2025, Zhao Han stepped back from executive roles, with Zhu Haiqin taking over leadership responsibilities [7].

Core Viewpoint - The founder of Yunhaiyao, Zhao Han, has passed away, which raises concerns about the future leadership and direction of the company, a leading player in the Yunnan cuisine restaurant sector [1][5]. Company Overview - Yunhaiyao specializes in Yunnan cuisine, particularly known for its steam pot chicken, and has been recognized as one of the top dining establishments in China [1][3]. - The company reported annual revenues exceeding 1 billion yuan in 2020, positioning itself among the top tier of Chinese casual dining chains [1]. - As of now, Yunhaiyao operates 138 stores across 15 provinces and cities in China, with 97% of its locations situated in shopping centers [1][3]. Founder’s Background - Zhao Han was born in 1985 in Kunming, Yunnan, and founded Yunhaiyao while studying at Renmin University of China [1][2]. - He initially faced challenges in establishing the first restaurant due to a lack of experience and the niche market for Yunnan cuisine, leading to early financial losses [2]. Business Strategy and Expansion - The company shifted its business model to focus on expansion within shopping centers, capitalizing on the growth of commercial real estate in China [3]. - Yunhaiyao has adapted its menu to cater to a broader audience, combining traditional Yunnan dishes with popular flavors to appeal to urban consumers [3]. Recent Challenges - Yunhaiyao faced a significant setback due to a food safety incident in Singapore, which resulted in food poisoning among employees of ByteDance, leading to legal repercussions and a fine [4]. - The company is also experiencing brand aging issues, with newer dining concepts gaining popularity among younger consumers [5]. Leadership Transition - Following Zhao Han's passing, the company’s operations are primarily managed by Lu Zhitang, with Zhao's focus shifting to restaurant investments [5]. - In February 2025, the board of directors was restructured, with Zhu Haiqin taking over as chairman and CEO, indicating a shift in leadership and strategic direction [5].

Group 1 - The core viewpoint of the article highlights the globalization of Chinese cuisine as a means to evoke nostalgia and cultural connection among overseas consumers, particularly in the context of the recent opening of Quanjude in New York [2][26]. - The article notes that there are 700,000 Chinese restaurants worldwide, with an annual growth rate of 11.7%, and 78% of consumers are willing to pay a threefold premium for flavors reminiscent of their hometown [2][26]. Group 2 - The essence of Chinese cuisine globalization is described as transforming nostalgia into an emotional currency, supported by three principles of emotional economics: memory bank theory, food as identity symbols, and scene compensation mechanisms [3][15]. - Memory bank theory suggests that traditional dishes evoke strong memories, leading consumers to pay high prices for familiar tastes, such as British students paying £12-15 for Lanzhou ramen [7]. - Food serves as a cultural medium, with dishes representing regional identities and values, allowing consumers to experience different cultures through cuisine [11]. Group 3 - The article discusses the challenges faced by Chinese restaurants abroad, including cultural differences, regulatory barriers, and quality issues, which can diminish the emotional value of nostalgia [15][21]. - Specific examples include a sauerkraut fish brand in Europe facing inventory issues due to differing standards, and a Madrid hotpot restaurant's cultural misinterpretation leading to negative feedback [15][17]. - The prevalence of pre-packaged meals in overseas Chinese restaurants has reached 78%, highlighting significant taste differences compared to freshly prepared dishes [21]. Group 4 - To overcome these challenges, the article suggests focusing on cultural translation and localizing supply chains to create sustainable emotional connections [22][24]. - Cultural translation involves integrating local cultural elements into the dining experience, such as themed dining or interactive cooking experiences that resonate with local consumers [24]. - Localizing supply chains, as demonstrated by brands using local ingredients and reducing costs, allows for a more authentic representation of Chinese cuisine while maintaining quality [24]. Group 5 - The ultimate marketing goal for Chinese cuisine is not just authenticity in taste but the ability to evoke a sense of belonging and cultural connection for consumers in foreign lands [26]. - The article concludes that the experience of enjoying familiar dishes abroad transcends mere sustenance, representing a fusion of cultures and civilizations, with nostalgia serving as a universal language [27].

Core Viewpoint - The article discusses the recent food poisoning incident involving ByteDance employees in Singapore, highlighting the legal consequences faced by the restaurant involved, Yunhaiyao, and the implications for food safety regulations in the region [1][2]. Group 1: Incident Details - On July 2, 2025, Yunhaiyao's CEO, Lu Zhitang, pleaded guilty in court regarding the food poisoning incident that occurred in 2024, with sentencing scheduled for July 17 [1]. - The prosecution presented evidence showing that the stir-fried chicken served to ByteDance employees contained Staphylococcus aureus at a level of 200,000 CFU/g, exceeding Singapore's legal limit by 2,000 times [1]. - The incident affected at least 130 employees, with symptoms including severe vomiting and diarrhea, leading to a significant emergency response [1]. Group 2: Legal and Operational Consequences - Following the incident, the Yunhaiyao outlet and another central kitchen were ordered to cease operations, with the central kitchen allowed to reopen on August 10, 2024, while the Yunhaiyao outlet reopened six days later [2]. - If found guilty, Yunhaiyao could face a fine of 5,000 Singapore dollars (approximately 28,000 RMB) [2]. Group 3: Company Background - Yunhaiyao, established in 2009, specializes in Yunnan cuisine and operates 143 stores across 29 cities in China, primarily in shopping malls, with an average consumer spending of approximately 74 RMB [3]. - Singapore marks Yunhaiyao's first international expansion, with its first store opening in April 2019 at Changi Airport, which attracted significant customer interest [3].

Core Viewpoint - The rise of "dry steamed ribs" has led to a rapid expansion of specialized restaurants across China, driven by social media popularity and a shift towards fast-casual dining models [1][10][11]. Group 1: Market Trends - The topic of "dry steamed ribs" has garnered over 300 million views on Douyin, with the hashtag 干蒸排骨 alone reaching 200 million views [1]. - The emergence of numerous restaurants branded as "Shunde dry steamed" and "Ningbo dry steamed" has been noted, with brands like Yumeijuan and Zhangzai Ji rapidly opening new locations [1][11]. - The trend indicates a significant shift in the dining landscape, with dry steamed ribs becoming a new favorite among consumers, particularly the younger demographic [11][17]. Group 2: Product Characteristics - Dry steamed ribs originated from Guangdong Shunde, utilizing a traditional cooking method that requires no additional water, relying solely on the meat's natural moisture and fat [3][12]. - The dish is characterized by its meticulous selection of ingredients, particularly the "front ribs," which offer a balanced meat-to-bone ratio and a tender texture [3][12]. - The seasoning typically includes fermented black beans, garlic, oyster sauce, and fermented tofu, enhancing the flavor profile [4][12]. Group 3: Business Model and Pricing - The business model has evolved to focus on fast-casual dining, with many restaurants offering "dry steamed rib rice" as a primary product to attract customers [11][18]. - Pricing strategies are competitive, with individual dishes priced between 15 to 19 yuan, significantly lower than traditional dry steamed restaurants, which charge 40 to 60 yuan [12][18]. - Brands are also introducing "dry steamed +" meal sets to increase average transaction values, such as Zhangzai Ji's 26 yuan set that includes various accompaniments [12][18]. Group 4: Expansion Strategies - The rapid expansion of brands like Zhangzai Ji, which opened over 70 locations in a year, highlights the effectiveness of the fast-casual model [11][15]. - Many brands are adopting a community-focused approach, utilizing small storefronts in high-traffic areas to create a casual dining atmosphere [14][15]. - The strategy of regional concentration allows brands to optimize supply chain resources and enhance market presence [15][16]. Group 5: Industry Implications - The success of dry steamed ribs reflects broader trends in the restaurant industry, including the shift towards fast-casual dining and the focus on single-item specialties [17][26]. - This model not only meets consumer demand for affordable and convenient dining options but also allows for operational efficiencies and easier scalability [22][26]. - The ongoing popularity of dry steamed ribs may lead to further consolidation in the industry, with brands that can maintain quality and innovation likely to succeed [27].