{"id":4567,"date":"2024-05-20T17:04:32","date_gmt":"2024-05-20T17:04:32","guid":{"rendered":"https:\/\/jmsc6110a.com\/capstone2024\/?page_id=4567"},"modified":"2024-06-08T01:54:26","modified_gmt":"2024-06-08T01:54:26","slug":"dim-sum","status":"publish","type":"post","link":"https:\/\/jmsc6110a.com\/capstone2024\/dim-sum\/","title":{"rendered":"Too Busy to Yum Cha? Could Lifestyle Change Hurt Teahouse Business?"},"content":{"rendered":"

[et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”4.25.0″ _module_preset=”default” min_height=”817px” custom_margin=”||-25px|||” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_fullwidth_header title=”The debate over dim sum: ” subhead=”Frozen or fresh?” text_orientation=”center” header_fullscreen=”on” header_scroll_down=”on” background_overlay_color=”rgba(0,0,0,0.39)” _builder_version=”4.25.0″ _module_preset=”default” title_level=”h6″ title_font=”Hind|700|||||||” title_text_color=”#FFFFFF” title_font_size=”52px” title_letter_spacing=”3px” content_font_size=”22px” subhead_font=”Hind|700|||||||” subhead_text_align=”center” subhead_font_size=”57px” subhead_line_height=”1.6em” background_image=”https:\/\/jmsc6110a.com\/capstone2024\/wp-content\/uploads\/2024\/05\/DSC_0827-scaled.jpg” parallax=”on” parallax_method=”on” min_height=”681px” custom_padding=”1px|||||” title_text_shadow_style=”preset4″ title_text_shadow_horizontal_length=”-0.01em” title_text_shadow_vertical_length=”0.07em” title_text_shadow_color=”#000000″ subhead_text_shadow_style=”preset4″ subhead_text_shadow_color=”#000000″ global_colors_info=”{}”] <\/p>\n

By Valerie Jiang & Selina Su
\n<\/span>HKU Journalism and Media Studies Centre<\/span>
\n[\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Section” _builder_version=”4.25.0″ _module_preset=”default” min_height=”841.4px” custom_padding=”0px||4px|||” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row _builder_version=”4.25.0″ _module_preset=”default” min_height=”331.4px” custom_margin=”-60px||||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.25.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” custom_padding=”||0px|||” global_colors_info=”{}”]HONG KONG – Dim sum, with its over 100 varieties of small-plate foods, is a culinary tradition steeped in history and culture. Served in bamboo steamers, or on small porcelain plates, these steamed, deep-fried, or pan-fried dishes bring family and friends together around round tables under the glow of crystal chandeliers, where each bite holds a story. <\/span><\/p>\n

However, the fast-paced modern lifestyle brings a new player to the table \u2013 frozen dim sum, which raises the question of whether convenience and affordability options can replace quality and culture.<\/span><\/p>\n

This shift is reflective of a broader change in society, where the demand for quick and easy meals often overshadows the value of tradition. For younger diners, the popularity of easy-to-serve frozen foods is replacing the experience of <\/span>yum cha<\/span><\/i>, the Cantonese tradition of leisurely eating dim sum dishes while drinking tea in tea houses. For older generations, many fear the essence of <\/span>yum cha<\/span><\/i> culture \u2013 the stories shared with tea and dishes, the communal experience, and the craftsmanship of handmade dim sum dishes \u2013 may fade away.\u00a0<\/span>
\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.25.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.25.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” text_font_size=”28px” custom_margin=”-40px|||||” global_colors_info=”{}”]Frozen market<\/strong>
\n[\/et_pb_text][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” global_colors_info=”{}”]Unpack it, put it in the microwave, and \u201cding!\u201d In less than 5 minutes, dim sum, once only available in tea houses, can now be found on every family\u2019s table. The production and distribution of frozen dishes has made it possible for dim sum, once the exclusive food of teahouses, to become a popular choice for filling up when hungry in a fast-paced life.<\/span><\/p>\n

Frozen dim sum brands target young consumers who face a fast-paced lifestyle and high work pressure. These affordable and convenient products appeal to young people looking for easy meal options to fit their busy lifestyle.<\/span><\/p>\n

\u201cI am a faithful consumer of frozen dim sum,\u201d said Sam Ye, a 25-year-old administrative staff at Shenzhen Technology University, who needs to arrive at the office by 8:30 a.m. daily. He said frozen dim sum saves him from having to wake up earlier or going to work on an empty stomach; all he has to do is bring it to work and steam it for five minutes.<\/span>
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