[et_pb_section fb_built=”1″ fullwidth=”on” admin_label=”Section” _builder_version=”4.27.5″ _module_preset=”default” 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=”Adapt or Disappear: Hong Kong\u2019s Dried Seafood Street at a Crossroads” header_fullscreen=”on” background_overlay_color=”rgba(0,0,0,0.54)” admin_label=”Title” _builder_version=”4.27.5″ _module_preset=”default” title_font=”Lato|700|||||||” title_text_align=”center” title_font_size=”42px” title_line_height=”1.5em” background_image=”https:\/\/jmsc6110a.com\/capstone2026\/wp-content\/uploads\/2026\/05\/IMG_1627.jpg” parallax=”on” title_text_shadow_style=”preset1″ content_text_shadow_style=”preset1″ global_colors_info=”{}”]<\/p>\n
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By Gao Tingshan Gloria and Jin Ying Sally<\/span><\/p>\n [\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”on|on|off” _builder_version=”4.27.5″ _module_preset=”default” 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=”4.27.5″ _module_preset=”default” custom_margin=”||||false|false” custom_padding=”|150px||150px|false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n I<\/span>n China, a bowl of slow-simmered soup cooked with fish maw and sea cucumber costing thousands of yuan per catty, soaked and cooked over one to three days, is not just food. It is dietary therapy, an ancient practice passed down through generations.\u00a0<\/span><\/p>\n But this dried seafood culture is under threat because of evaporated price advantages, tougher customs controls, and a generational shift in taste and time.\u00a0<\/span><\/p>\n <\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”off|off|on” _builder_version=”4.27.5″ _module_preset=”default” 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=”4.27.5″ _module_preset=”default” custom_margin=”||||false|false” custom_padding=”|0px||0px|false|true” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n I<\/span>n China, a bowl of slow-simmered soup cooked with fish maw and sea cucumber costing thousands of yuan per catty, soaked and cooked over one to three days, is not just food. It is dietary therapy, an ancient practice passed down through generations.\u00a0<\/span><\/p>\n But this dried seafood culture is under threat because of evaporated price advantages, tougher customs controls, and a generational shift in taste and time.\u00a0<\/span><\/p>\n <\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”on|on|off” _builder_version=”4.27.5″ _module_preset=”default” 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=”4.27.5″ _module_preset=”default” custom_padding=”|150px||150px|false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”subtitle” _builder_version=”4.27.5″ _module_preset=”default” text_font=”Lato|700|||||||” text_text_color=”#000000″ text_font_size=”42px” text_orientation=”center” custom_margin=”-100px||43px||false|false” global_colors_info=”{}”]<\/p>\n Hong Kong’s Historic Unravelling<\/p>\n [\/et_pb_text][et_pb_text admin_label=”Body Text” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Hong Kong\u2019s dried seafood street, once a global epicenter for the trade, is facing a historic unravelling. By the 2026 Lunar New Year,\u00a0the cross-border shopping logic that sustained the industry for decades has been dismantled by a “perfect storm”: the evaporation of price advantages over mainland e-commerce, the tightening of customs enforcement, and a generational shift in consumer habits. For the first time in a century, the tradition of simmering dried delicacies is struggling to find a place in the fast-paced life of 2026.<\/span><\/p>\n Central to this decline is the closing of the “gray area” that once facilitated the flow of premium goods across the border. A new biosafety law has strengthened controls on bringing animal products \u2014 including dried seafood \u2014 into the mainland, and high-tech surveillance has significantly increased the risk of confiscation. For mainland tourists, what was once a bargain hunt in Sheung Wan has transformed into a high-risk gamble involving potential confiscation and legal penalties.\u00a0<\/span><\/p>\n Beyond the border, the rise of e-commerce and livestreaming has delivered a decentralizing blow to Hong Kong\u2019s retail monopoly. According to a 2025 HKTDC survey<\/a>, 73% of Chinese consumers now use cross-border e-commerce platforms like Tmall Global to buy overseas products \u2013 bypassing Hong Kong’s traditional retail streets. As Shenzhen\u2019s Nanao market outcompetes on price and mainland logistics leapfrog traditional channels, Hong Kong\u2019s century-old shops must now decide: adapt or disappear.<\/span><\/p>\n The fate of the dried seafood industry is not singular but split. On the quiet alleys of Sheung Wan, the signs tell one story: “Final Clearance Sale.” Decades-old shops are closing, unable to bear the weight of high rent, low turnover, and a generation that no longer cooks. But not all are giving up.\u00a0<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.5″ _module_preset=”default” custom_padding=”|150px||150px|false|false” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/jmsc6110a.com\/capstone2026\/wp-content\/uploads\/2026\/05\/Tai-Xing-Hong.jpg” title_text=”Tai Xing Hong” admin_label=”Template Image” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Caption” _builder_version=”4.27.5″ _module_preset=”default” custom_margin=”-10px||||false|false” global_colors_info=”{}”]<\/p>\n Tai Xing Hong \u2014 “Final Clearance Sale” banners mark the end of decades of business (Gloria Gao)<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/jmsc6110a.com\/capstone2026\/wp-content\/uploads\/2026\/05\/Yu-Long-Hao.jpg” title_text=”Yu Long Hao” admin_label=”Template Image” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Caption” _builder_version=”4.27.5″ _module_preset=”default” custom_margin=”-10px||||false|false” global_colors_info=”{}”]<\/p>\n Yu Long He \u2014 Another heritage shop shutters after decades on Dried Seafood Street (Gloria Gao)<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.5″ _module_preset=”default” custom_padding=”|150px||150px|false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb admin_label=”Blurb” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n “Operating a dried seafood business now is asset-heavy and low-turnover; it’s better to rent out the storefront,” said Chen Yinghou.<\/p>\n<\/blockquote>\n [\/et_pb_blurb][et_pb_text admin_label=”Body Text” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Chen has lived on Sheung Wan Dried Seafood Street for 15 years and has witnessed the street transform from crowded and noisy to its current desolation.<\/span><\/p>\n “When I lived with my parents, the weekends always smelled like slow-simmered stews. They\u2019d be downstairs buying more two or three times a month,” Chen recalled, “But now, look at my kitchen. These things hardly ever appear here. Honestly? It’s just too much work.”<\/span><\/p>\n <\/span>For property-owned shops like “Tai Hing Hong”, an extremely realistic financial choice lies before them: continue to invest millions into slow-moving inventory and expensive master craftsmen, or close up and collect stable rent.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”off|off|on” _builder_version=”4.27.5″ _module_preset=”default” 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=”4.27.5″ _module_preset=”default” custom_padding=”|0px||0px|false|true” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”subtitle” _builder_version=”4.27.5″ _module_preset=”default” text_font=”Lato|700|||||||” text_text_color=”#000000″ text_font_size=”42px” text_orientation=”center” custom_margin=”-100px||43px||false|false” global_colors_info=”{}”]<\/p>\n Hong Kong’s Historic Unravelling<\/p>\n [\/et_pb_text][et_pb_text admin_label=”Body Text” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Hong Kong\u2019s dried seafood street, once a global epicenter for the trade, is facing a historic unravelling. By the 2026 Lunar New Year,\u00a0the cross-border shopping logic that sustained the industry for decades has been dismantled by a “perfect storm”: the evaporation of price advantages over mainland e-commerce, the tightening of customs enforcement, and a generational shift in consumer habits. For the first time in a century, the tradition of simmering dried delicacies is struggling to find a place in the fast-paced life of 2026.<\/span><\/p>\n Central to this decline is the closing of the “gray area” that once facilitated the flow of premium goods across the border. A new biosafety law has strengthened controls on bringing animal products \u2014 including dried seafood \u2014 into the mainland, and high-tech surveillance has significantly increased the risk of confiscation. For mainland tourists, what was once a bargain hunt in Sheung Wan has transformed into a high-risk gamble involving potential confiscation and legal penalties.\u00a0<\/span><\/p>\n Beyond the border, the rise of e-commerce and livestreaming has delivered a decentralizing blow to Hong Kong\u2019s retail monopoly. According to a 2025 HKTDC survey<\/a>, 73% of Chinese consumers now use cross-border e-commerce platforms like Tmall Global to buy overseas products \u2013 bypassing Hong Kong’s traditional retail streets. As Shenzhen\u2019s Nanao market outcompetes on price and mainland logistics leapfrog traditional channels, Hong Kong\u2019s century-old shops must now decide: adapt or disappear.<\/span><\/p>\n The fate of the dried seafood industry is not singular but split. On the quiet alleys of Sheung Wan, the signs tell one story: “Final Clearance Sale.” Decades-old shops are closing, unable to bear the weight of high rent, low turnover, and a generation that no longer cooks. But not all are giving up.\u00a0<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.5″ _module_preset=”default” custom_padding=”|0px||0px|false|true” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/jmsc6110a.com\/capstone2026\/wp-content\/uploads\/2026\/05\/Tai-Xing-Hong.jpg” title_text=”Tai Xing Hong” admin_label=”Template Image” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Caption” _builder_version=”4.27.5″ _module_preset=”default” custom_margin=”-10px||||false|false” global_colors_info=”{}”]<\/p>\n Tai Xing Hong \u2014 “Final Clearance Sale” banners mark the end of decades of business (Gloria Gao)<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/jmsc6110a.com\/capstone2026\/wp-content\/uploads\/2026\/05\/Yu-Long-Hao.jpg” title_text=”Yu Long Hao” admin_label=”Template Image” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Caption” _builder_version=”4.27.5″ _module_preset=”default” custom_margin=”-10px||||false|false” global_colors_info=”{}”]<\/p>\n Yu Long He \u2014 Another heritage shop shutters after decades on Dried Seafood Street (Gloria Gao)<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.5″ _module_preset=”default” custom_padding=”|0px||0px|false|true” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb admin_label=”Blurb” _builder_version=”4.27.5″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n “Operating a dried seafood business now is asset-heavy and low-turnover; it’s better to rent out the storefront,” said Chen Yinghou.<\/p>\n<\/blockquote>\n [\/et_pb_blurb][et_pb_text admin_label=”Body Text” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Chen has lived on Sheung Wan Dried Seafood Street for 15 years and has witnessed the street transform from crowded and noisy to its current desolation.<\/span><\/p>\n “When I lived with my parents, the weekends always smelled like slow-simmered stews. They\u2019d be downstairs buying more two or three times a month,” Chen recalled, “But now, look at my kitchen. These things hardly ever appear here. Honestly? It’s just too much work.”<\/span><\/p>\n <\/span>For property-owned shops like “Tai Hing Hong”, an extremely realistic financial choice lies before them: continue to invest millions into slow-moving inventory and expensive master craftsmen, or close up and collect stable rent.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”on|on|off” _builder_version=”4.27.5″ _module_preset=”default” 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=”4.27.5″ _module_preset=”default” custom_padding=”|150px||150px|false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”global expansion, local contraction” _builder_version=”4.27.5″ _module_preset=”default” text_font=”Lato|700|||||||” text_text_color=”#000000″ text_font_size=”42px” text_orientation=”center” custom_margin=”-100px||43px||false|false” global_colors_info=”{}”]<\/p>\n Global Expansion, Local Contraction<\/b><\/p>\n [\/et_pb_text][et_pb_text admin_label=”Text” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n According to global market data<\/a> from Intelmarket Research, the global salted fish market was valued at US$12.5 billion in 2024 and is projected to grow at a CAGR of 5.7% through 2034. However, the CAGR of Hong Kong\u2019s local dried seafood market is only 3.5%. Hong Kong\u2019s dried seafood street accounts for just 0.03% of the global market.<\/span><\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/jmsc6110a.com\/capstone2026\/wp-content\/uploads\/2026\/05\/Dashboard-scaled.png” title_text=”Dashboard” admin_label=”Template Image” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n \u201cWhat supports this street has never been the dried fish that people eat just to fill their stomachs,\u201d said Mr. Chan, a sales associate at Tai Hing Hong, a century-old shop. \u201cIt\u2019s a dietary culture that is passed down through generations. And that core chain is breaking.\u201d<\/span><\/p>\n \u201cAmong today\u2019s youth, who would still spend three days soaking a dried abalone?\u201d Chen Yinghou lamented.<\/span><\/p>\n Young consumers simply \u201cdon\u2019t know the goods,\u201d according to Liang Binglin, the owner of HING FAT HONG, and when they walk into a shop with indifferent staff and vague prices, they don\u2019t feel cultural heritage. They feel a disconnect. \u201cThis gap has caused Dried Seafood Street to lose an entire generation of potential customers,\u201d he said.<\/span><\/p>\n Across the border, in contrast to Hong Kong\u2019s street, the Dried Seafood Street in Nanao, Shenzhen, presents a different scene, driven by transparent pricing and hyper-specific health marketing.<\/span><\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/jmsc6110a.com\/capstone2026\/wp-content\/uploads\/2026\/05\/IMG_1635.jpg” title_text=”IMG_1635″ admin_label=”Template Image” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Caption” _builder_version=”4.27.5″ _module_preset=”default” custom_margin=”-10px||||false|false” global_colors_info=”{}”]<\/p>\n Heritage Dried Seafood Shop in Nanao, Shenzhen (Sally Jin)<\/span><\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n \u201cMany Hong Kong people also come here with trolleys to buy. Now our quality is just as good, and our service is better,\u201d said Mr. Zhang Diecheng of\u00a0 \u201cXiangrun Hong\u201d, a shop he has run for over 30 years in Nanao.<\/span><\/p>\n He pointed out that due to high costs in Hong Kong, some shops lower quality standards to maintain profits. \u201cTruly good goods will not be on special sale,\u201d he said. A genuine fish maw can sell for over RMB2,000 per catty, whereas a lower-grade substitute might cost RMB 500 to RMB800. In Hong Kong, that RMB800 item might be priced at a \u201cdiscount\u201d of RMB1,200 \u2013 still overpriced for its actual quality.<\/span><\/p>\n Zhang demonstrated how to distinguish real from fake. Products labeled as \u201cWhite Flower Maw\u201d in some Hong Kong shops might actually be lower-grade Beihai or Min Maw \u2013 a different tier entirely, with vast differences in price and rarity. In his shop, White Flower Maw sells for over RMB30,000. In Hong Kong, similar quality exceeds RMB50,000 \u2013 nearly double. The difference, he explained, stems not from profit but from high rent and inventory costs.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”off|off|on” _builder_version=”4.27.5″ _module_preset=”default” 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=”4.27.5″ _module_preset=”default” custom_padding=”|0px||0px|false|true” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”global expansion, local contraction” _builder_version=”4.27.5″ _module_preset=”default” text_font=”Lato|700|||||||” text_text_color=”#000000″ text_font_size=”42px” text_orientation=”center” custom_margin=”-100px||43px||false|false” global_colors_info=”{}”]<\/p>\n Global Expansion, Local Contraction<\/b><\/p>\n [\/et_pb_text][et_pb_text admin_label=”Text” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n According to global market data<\/a> from Intelmarket Research, the global salted fish market was valued at US$12.5 billion in 2024 and is projected to grow at a CAGR of 5.7% through 2034. However, the CAGR of Hong Kong\u2019s local dried seafood market is only 3.5%. Hong Kong\u2019s dried seafood street accounts for just 0.03% of the global market.<\/span><\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/jmsc6110a.com\/capstone2026\/wp-content\/uploads\/2026\/05\/Dashboard-scaled.png” title_text=”Dashboard” admin_label=”Template Image” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n \u201cWhat supports this street has never been the dried fish that people eat just to fill their stomachs,\u201d said Mr. Chan, a sales associate at Tai Hing Hong, a century-old shop. \u201cIt\u2019s a dietary culture that is passed down through generations. And that core chain is breaking.\u201d<\/span><\/p>\n \u201cAmong today\u2019s youth, who would still spend three days soaking a dried abalone?\u201d Chen Yinghou lamented.<\/span><\/p>\n Young consumers simply \u201cdon\u2019t know the goods,\u201d according to Liang Binglin, the owner of HING FAT HONG, and when they walk into a shop with indifferent staff and vague prices, they don\u2019t feel cultural heritage. They feel a disconnect. \u201cThis gap has caused Dried Seafood Street to lose an entire generation of potential customers,\u201d he said.<\/span><\/p>\n Across the border, in contrast to Hong Kong\u2019s street, the Dried Seafood Street in Nanao, Shenzhen, presents a different scene, driven by transparent pricing and hyper-specific health marketing.<\/span><\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/jmsc6110a.com\/capstone2026\/wp-content\/uploads\/2026\/05\/IMG_1635.jpg” title_text=”IMG_1635″ admin_label=”Template Image” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Caption” _builder_version=”4.27.5″ _module_preset=”default” custom_margin=”-10px||||false|false” global_colors_info=”{}”]<\/p>\n Heritage Dried Seafood Shop in Nanao, Shenzhen (Sally Jin)<\/span><\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n \u201cMany Hong Kong people also come here with trolleys to buy. Now our quality is just as good, and our service is better,\u201d said Mr. Zhang Diecheng of\u00a0 \u201cXiangrun Hong\u201d, a shop he has run for over 30 years in Nanao.<\/span><\/p>\n He pointed out that due to high costs in Hong Kong, some shops lower quality standards to maintain profits. \u201cTruly good goods will not be on special sale,\u201d he said. A genuine fish maw can sell for over RMB2,000 per catty, whereas a lower-grade substitute might cost RMB 500 to RMB800. In Hong Kong, that RMB800 item might be priced at a \u201cdiscount\u201d of RMB1,200 \u2013 still overpriced for its actual quality.<\/span><\/p>\n Zhang demonstrated how to distinguish real from fake. Products labeled as \u201cWhite Flower Maw\u201d in some Hong Kong shops might actually be lower-grade Beihai or Min Maw \u2013 a different tier entirely, with vast differences in price and rarity. In his shop, White Flower Maw sells for over RMB30,000. In Hong Kong, similar quality exceeds RMB50,000 \u2013 nearly double. The difference, he explained, stems not from profit but from high rent and inventory costs.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”on|on|off” _builder_version=”4.27.5″ _module_preset=”default” 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=”4.27.5″ _module_preset=”default” custom_padding=”|150px||150px|false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”\u201cDried Seafood Shops\u201d Starting to Resemble \u201cConvenience Stores\u201d” _builder_version=”4.27.5″ _module_preset=”default” text_font=”Lato|700|||||||” text_text_color=”#000000″ text_font_size=”42px” text_orientation=”center” custom_margin=”-100px||43px||false|false” global_colors_info=”{}”]<\/p>\n \u201cDried Seafood Shops\u201d Starting to Resemble \u201cConvenience Stores\u201d<\/b><\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Those who remain are no longer betting on high-end products alone. Shop owners are diversifying into low-priced, high-frequency items such as snacks, drinks, dried fruits \u2013 to generate foot traffic and cash flow. Others are pivoting to live-streaming on platforms like WeChat Video Channel. The dried seafood shop is reinventing itself not as a luxury cabinet, but as a neighbourhood hub.<\/span><\/p>\n Man Hing Hong, a family business that has operated out of a rented shopfront for 50 years, embodies this balance. On its counter, a premium Hokkaido sea cucumber at HK$7,200 per catty sits alongside HK$15 packets of fried dough twists and HK$20 per pound of melon seeds.<\/span><\/p>\n \u201cIf we only sold high-end products, we might go days without a single customer,\u201d a staff member explains.<\/span><\/p>\n The same model appears in Shenzhen. Ms. You Youtao, owner of \u201cTing Hai Chuan Shuo,\u201d stated bluntly that dried seafood is a high-unit-price, low-frequency product, and the market is shrinking. She has shifted toward a \u201cconvenience store\u201d model, placing drinks, snacks, and seasonings at the entrance. With labor costs at 5,000 to 6,000 yuan per month, her business is consistently operating at a loss.<\/span><\/p>\n \u201cSome customers first buy snacks, then gradually transition to high-end supplements,\u201d she said.\u00a0<\/span><\/p>\n \u201cA convenience store generates more consistent cash flow than waiting for dried seafood regulars,\u201d she said. \u201cAnd I have two children to raise.\u201d<\/span><\/p>\n She has also devised a \u201cprice code\u201d: a shelf label might display 5,600 yuan, but a hidden number reveals the true transaction price \u2013 say, 3,620 yuan. This cultivates a \u201cloyalty economy,\u201d rewarding returning patrons with unlisted discounts to turn one-time visitors into lifelong clients.<\/span><\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/jmsc6110a.com\/capstone2026\/wp-content\/uploads\/2026\/05\/Seafood-Visuals_1-1.jpg” title_text=”Seafood Visuals_1″ admin_label=”Template Image” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Caption” _builder_version=”4.27.5″ _module_preset=”default” custom_margin=”-10px||||false|false” global_colors_info=”{}”]<\/p>\n Breakdown of how hidden price codes at \u201cTing Hai Chuan Shuo\u201d in Nanao, Shenzhen. (Sally Jin)<\/span><\/p>\n <\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”off|off|on” _builder_version=”4.27.5″ _module_preset=”default” 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=”4.27.5″ _module_preset=”default” custom_padding=”|0px||0px|false|true” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”\u201cDried Seafood Shops\u201d Starting to Resemble \u201cConvenience Stores\u201d” _builder_version=”4.27.5″ _module_preset=”default” text_font=”Lato|700|||||||” text_text_color=”#000000″ text_font_size=”42px” text_orientation=”center” custom_margin=”-100px||43px||false|false” global_colors_info=”{}”]<\/p>\n \u201cDried Seafood Shops\u201d Starting to Resemble \u201cConvenience Stores\u201d<\/b><\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Those who remain are no longer betting on high-end products alone. Shop owners are diversifying into low-priced, high-frequency items such as snacks, drinks, dried fruits \u2013 to generate foot traffic and cash flow. Others are pivoting to live-streaming on platforms like WeChat Video Channel. The dried seafood shop is reinventing itself not as a luxury cabinet, but as a neighbourhood hub.<\/span><\/p>\n Man Hing Hong, a family business that has operated out of a rented shopfront for 50 years, embodies this balance. On its counter, a premium Hokkaido sea cucumber at HK$7,200 per catty sits alongside HK$15 packets of fried dough twists and HK$20 per pound of melon seeds.<\/span><\/p>\n \u201cIf we only sold high-end products, we might go days without a single customer,\u201d a staff member explains.<\/span><\/p>\n The same model appears in Shenzhen. Ms. You Youtao, owner of \u201cTing Hai Chuan Shuo,\u201d stated bluntly that dried seafood is a high-unit-price, low-frequency product, and the market is shrinking. She has shifted toward a \u201cconvenience store\u201d model, placing drinks, snacks, and seasonings at the entrance. With labor costs at 5,000 to 6,000 yuan per month, her business is consistently operating at a loss.<\/span><\/p>\n \u201cSome customers first buy snacks, then gradually transition to high-end supplements,\u201d she said.\u00a0<\/span><\/p>\n \u201cA convenience store generates more consistent cash flow than waiting for dried seafood regulars,\u201d she said. \u201cAnd I have two children to raise.\u201d<\/span><\/p>\n She has also devised a \u201cprice code\u201d: a shelf label might display 5,600 yuan, but a hidden number reveals the true transaction price \u2013 say, 3,620 yuan. This cultivates a \u201cloyalty economy,\u201d rewarding returning patrons with unlisted discounts to turn one-time visitors into lifelong clients.<\/span><\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/jmsc6110a.com\/capstone2026\/wp-content\/uploads\/2026\/05\/Seafood-Visuals_1-1.jpg” title_text=”Seafood Visuals_1″ admin_label=”Template Image” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Caption” _builder_version=”4.27.5″ _module_preset=”default” custom_margin=”-10px||||false|false” global_colors_info=”{}”]<\/p>\n Breakdown of how hidden price codes at \u201cTing Hai Chuan Shuo\u201d in Nanao, Shenzhen. (Sally Jin)<\/span><\/p>\n <\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”on|on|off” _builder_version=”4.27.5″ _module_preset=”default” 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=”4.27.5″ _module_preset=”default” custom_padding=”|150px||150px|false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”High-End Positioning: Persistence and Challenges” _builder_version=”4.27.5″ _module_preset=”default” text_font=”Lato|700|||||||” text_text_color=”#000000″ text_font_size=”42px” text_orientation=”center” custom_margin=”-100px||43px||false|false” global_colors_info=”{}”]<\/p>\n High-End Positioning: Persistence and Challenges<\/b><\/p>\n [\/et_pb_text][et_pb_text admin_label=”Text” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n At \u201cShun Tak Seafood,\u201d 33-head White Flower Maw is priced at HK$68,500 per catty, and 23-head Min Maw at HK$98,500. But these \u201cspecial prices\u201d no longer excite consumers.<\/span><\/p>\n \u201cEight or nine years ago, Hong Kong had an absolute advantage. Now? Mainland online prices are even lower, and crossing the border is too troublesome,\u201d said a Shenzhen tourist, who bought only a small bag of dried figs from Xin De Dry Sea Products.<\/span><\/p>\n With high-speed rail and bus-to-metro connections, travel from Hong Kong to Shenzhen\u2019s markets is now under an hour \u2014 turning a \u201cshopping pilgrimage\u201d into a daily commute.<\/span><\/p>\n Deeper obstacles lie in technology. Following the Biosecurity Law of 2021<\/a>, customs have shifted to AI-powered surveillance. Equipped with CT scanners and X-ray algorithms, authorities can identify fish maw and sea cucumber with clinical accuracy. Offenders face confiscation and fines \u2014 a risk that has sealed the \u201cgray area\u201d for good.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”off|off|on” _builder_version=”4.27.5″ _module_preset=”default” 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=”4.27.5″ _module_preset=”default” custom_padding=”|0px||0px|false|true” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”High-End Positioning: Persistence and Challenges” _builder_version=”4.27.5″ _module_preset=”default” text_font=”Lato|700|||||||” text_text_color=”#000000″ text_font_size=”42px” text_orientation=”center” custom_margin=”-100px||43px||false|false” global_colors_info=”{}”]<\/p>\n High-End Positioning: Persistence and Challenges<\/b><\/p>\n [\/et_pb_text][et_pb_text admin_label=”Text” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n At \u201cShun Tak Seafood,\u201d 33-head White Flower Maw is priced at HK$68,500 per catty, and 23-head Min Maw at HK$98,500. But these \u201cspecial prices\u201d no longer excite consumers.<\/span><\/p>\n \u201cEight or nine years ago, Hong Kong had an absolute advantage. Now? Mainland online prices are even lower, and crossing the border is too troublesome,\u201d said a Shenzhen tourist, who bought only a small bag of dried figs from Xin De Dry Sea Products.<\/span><\/p>\n With high-speed rail and bus-to-metro connections, travel from Hong Kong to Shenzhen\u2019s markets is now under an hour \u2014 turning a \u201cshopping pilgrimage\u201d into a daily commute.<\/span><\/p>\n Deeper obstacles lie in technology. Following the Biosecurity Law of 2021<\/a>, customs have shifted to AI-powered surveillance. Equipped with CT scanners and X-ray algorithms, authorities can identify fish maw and sea cucumber with clinical accuracy. Offenders face confiscation and fines \u2014 a risk that has sealed the \u201cgray area\u201d for good.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”on|on|off” _builder_version=”4.27.5″ _module_preset=”default” 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=”4.27.5″ _module_preset=”default” custom_padding=”|150px||150px|false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”From Traditional Hawking to Live-Streaming” _builder_version=”4.27.5″ _module_preset=”default” text_font=”Lato|700|||||||” text_text_color=”#000000″ text_font_size=”42px” text_orientation=”center” custom_margin=”-100px||43px||false|false” global_colors_info=”{}”]<\/p>\n From Traditional Hawking to Live-Streaming<\/b><\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n According to a 2025 HKTDC consumer survey of 2,200 middle-income consumers across mainland China, 43% of respondents have bought fresh produce and food online \u2013 but only 14% have purchased Hong Kong fresh produce and food through digital channels. When shopping for cross-border products, consumers overwhelmingly turn to mainland platforms: 73% use Tmall Global and 63% use JD Worldwide. The same survey found that online orders arrive in an average of 3.2 days \u2014 faster than the one-to-three-day preparation cycle of dried seafood.\u00a0<\/span><\/p>\n <\/span>In contrast to Hong Kong’s persistence in traditional hawking methods, Liang Binglin of Hong Kong’s HING FAT HONG stated that online goods are a mix of real and fake, making it impossible to determine quality. \u201cYou can\u2019t see it, you can\u2019t touch it. There\u2019s no way to be sure of the quality,\u201d he said.\u00a0<\/span><\/p>\n Ms. Zhang Weixia, the owner of “Xingji Dried Seafood,” spoke more directly about digital transformation. She chose WeChat Video Accounts over the more competitive Douyin \u2013 its older user base maps directly onto dried seafood\u2019s core demographic.\u00a0<\/span><\/p>\n <\/span>No bundle deals, same prices online and in-store, and even stopping broadcasts on weekends for her children. This “casualness” has won the trust of customers.<\/span><\/p>\n “All products in the shop are clearly priced and genuine. If customers feel the goods are not good or the dryness is not up to standard, they can return them. But I believe in our shop’s quality, so they are all regular customers and recommendations from acquaintances.”<\/span><\/p>\n <\/span>When “Xingji Dried Seafood” sold “Golden Oysters” at the end of 2025, they could stock over a hundred thousand at once and sell them all out, becoming one of the best-selling merchants on the entire street.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”off|off|on” _builder_version=”4.27.5″ _module_preset=”default” 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=”4.27.5″ _module_preset=”default” custom_padding=”|0px||0px|false|true” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”From Traditional Hawking to Live-Streaming” _builder_version=”4.27.5″ _module_preset=”default” text_font=”Lato|700|||||||” text_text_color=”#000000″ text_font_size=”42px” text_orientation=”center” custom_margin=”-100px||43px||false|false” global_colors_info=”{}”]<\/p>\n From Traditional Hawking to Live-Streaming<\/b><\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n According to a 2025 HKTDC consumer survey of 2,200 middle-income consumers across mainland China, 43% of respondents have bought fresh produce and food online \u2013 but only 14% have purchased Hong Kong fresh produce and food through digital channels. When shopping for cross-border products, consumers overwhelmingly turn to mainland platforms: 73% use Tmall Global and 63% use JD Worldwide. The same survey found that online orders arrive in an average of 3.2 days \u2014 faster than the one-to-three-day preparation cycle of dried seafood.\u00a0<\/span><\/p>\n <\/span>In contrast to Hong Kong’s persistence in traditional hawking methods, Liang Binglin of Hong Kong’s HING FAT HONG stated that online goods are a mix of real and fake, making it impossible to determine quality. \u201cYou can\u2019t see it, you can\u2019t touch it. There\u2019s no way to be sure of the quality,\u201d he said.\u00a0<\/span><\/p>\n Ms. Zhang Weixia, the owner of “Xingji Dried Seafood,” spoke more directly about digital transformation. She chose WeChat Video Accounts over the more competitive Douyin \u2013 its older user base maps directly onto dried seafood\u2019s core demographic.\u00a0<\/span><\/p>\n <\/span>No bundle deals, same prices online and in-store, and even stopping broadcasts on weekends for her children. This “casualness” has won the trust of customers.<\/span><\/p>\n “All products in the shop are clearly priced and genuine. If customers feel the goods are not good or the dryness is not up to standard, they can return them. But I believe in our shop’s quality, so they are all regular customers and recommendations from acquaintances.”<\/span><\/p>\n <\/span>When “Xingji Dried Seafood” sold “Golden Oysters” at the end of 2025, they could stock over a hundred thousand at once and sell them all out, becoming one of the best-selling merchants on the entire street.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”on|on|off” _builder_version=”4.27.5″ _module_preset=”default” 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=”4.27.5″ _module_preset=”default” custom_padding=”|150px||150px|false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Sheung Wan: Then & Now” _builder_version=”4.27.5″ _module_preset=”default” text_font=”Lato|700|||||||” text_text_color=”#000000″ text_font_size=”42px” text_orientation=”center” custom_margin=”-100px||43px||false|false” global_colors_info=”{}”]<\/p>\n Sheung Wan: Then & Now<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”2_5,3_5″ _builder_version=”4.27.5″ _module_preset=”default” custom_padding=”|150px||150px|false|false” global_colors_info=”{}”][et_pb_column type=”2_5″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/jmsc6110a.com\/capstone2026\/wp-content\/uploads\/2026\/05\/Seafood-Timeline-scaled.png” title_text=”Seafood Timeline” admin_label=”timeline” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_5″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Text” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n From Sheung Wan to Shenzhen, the different fates of the dried seafood streets are not just regional differences, but the collision of two sets of business logic. Hong Kong’s primary tensions lie in high rents, heavy inventory costs, and a widening gap in consumption culture; Shenzhen’s opportunity lies in low cost, regular customer networks, and the reorganization capability brought by digital tools.<\/p>\n Nanao Dried Seafood Street in Shenzhen has not completely abandoned tradition but has added new operating methods on top of it: dissemination through WeChat Moments and Video Accounts, live-streaming sales, after-sales guarantees, and placing high-frequency small commodities alongside high-end supplements.<\/p>\n This makes dried seafood shops no longer just places to “sell dried goods,” but gradually transforms them into venues that combine transaction, social interaction, and community functions.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.5″ _module_preset=”default” custom_padding=”|150px||150px|false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Text” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n A second visit to You Youtao, the owner of “Ting Hai Chuan Shuo,” came on a warm Sunday afternoon. She sat on a low plastic stool outside her shop. The storefront behind her had been renovated once more: a cooler filled with bottled iced tea and cola blocked one side of the entrance. Next to it stood a cardboard box packed with spicy tofu snacks and shrimp-flavored crisps. The high-priced fish maw and sea cucumber were still there \u2014 she had kept them \u2014 but you could only see them if you stepped inside and looked past the snacks.<\/p>\n She looked up from her phone and said, “I think I’m gonna close this door and open a small convenience store like 7-Eleven.”<\/p>\n [\/et_pb_text][et_pb_text admin_label=”Text” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n\n
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