6 U.S. food and beverage brands swarm into China!

【Answer 1】 # 6 U.S. Food & Beverage Brands Swarm into China! Wendy’s Vows to Open 1,000 Stores in 10 Years—What Are Small Restaurant Owners Watching? In 2026, American fast-food chains are launching their largest-scale entry into the Chinese market in nearly a decade. This isn’t sporadic experimentation—it’s a coordinated, full-scale offensive: **FIVE GUYS**: Opened two Beijing stores simultaneously on August 3rd; customers pay ¥85 per burger and queue for two hours—scalpers charge ¥100 per reservation. Having opened only five stores nationwide over five years, the brand insists this delay was necessary to build an entirely new “ultra-fresh” supply chain. **Wendy’s**: The U.S.’s third-largest hamburger chain signed a franchise agreement in May and pledged to open 1,000 stores across China within a decade. **Popeyes**: Making its third attempt to enter China, its first Beijing store at Wangfujing generated over 80 waitlist numbers within 40 minutes; it now operates more than 90 locations nationwide and has partnered with Taobao Flash Delivery to launch satellite stores. **Church’s Texas Chicken**: A 74-year-old Texas fried chicken chain whose first Chinese outlet is already under construction in Shanghai—with a target of 600 stores. **Cinnabon**: America’s iconic cinnamon roll brand opened its first Shanghai store in June, drawing one-hour queues. **Hai Di Lao / Pizza Hut / Dairy Queen**: Even domestic giants are aggressively incubating their own burger concepts. While new entrants flood the market, established players are collectively “changing their surnames to Chinese”: Starbucks: 60% equity held by Boyu Capital Burger King: 83% controlled by Chinese capital Yum China / Pizza Hut: Completed a $1.2 billion acquisition of full brand ownership Every familiar American food brand you know now operates under predominantly Chinese control. So why are they all scrambling to enter China? In one sentence: **The U.S. domestic market is simply too saturated and competitive.** Wendy’s Q1 financial report: Global sales down 5.5% year-on-year; same-store sales in the U.S. plunged 7.8%.

Is overseas truly a culinary desert?

【Answer 2】 Crispy batter encasing tender seafood or vegetables, served with signature sauces—this dish has become a must-order item at Japanese restaurants. Tempura is a Japanese deep-fried dish made by coating seafood or vegetables in a batter of flour, egg, and water before frying. Though seemingly simple, tempura demands precision: the batter must be thin and crisp, and oil temperature meticulously controlled. Excellent tempura delivers a shatteringly crisp exterior while preserving a delicate, moist interior—never greasy. 6. Oden (Japan) Renowned for its savory broth and diverse ingredients—including fish cakes, daikon radish, and kelp—oden aligns perfectly with Chinese preferences for convenience and flavor. Oden traces its origins to the Muromachi period’s “miso dengaku,” where tofu and vegetables were simmered in miso paste. Later, the Kanto region developed a version using soy sauce and bonito-based dashi broth to stew various ingredients—hence the name “oden.” In China, oden has become a staple snack in convenience stores, warming countless people’s hearts and stomachs. 5. Sushi (Japan) Sushi enjoys widespread popularity thanks to its varied flavors and elegant presentation—especially modified versions tailored to Chinese palates, such as fully cooked sushi or creative rolls incorporating local ingredients. Sushi actually originated in Southeast Asia as a method of fermenting fish. It later spread to Japan and evolved into today’s forms. Japanese sushi falls broadly into two schools: Edo-style nigiri (hand-pressed) and Kansai-style oshi (pressed). Today, nigiri is most common in China. Authentic sushi emphasizes ultra-fresh ingredients, precise knife work, and rice served at just the right temperature. 4. Korean Barbecue Korean barbecue captivates young diners with its rich, savory marinades and interactive dining experience—grilling meat yourself and wrapping it in lettuce leaves with side dishes adds fun and engagement. Korean barbecue is, in fact, a relatively modern culinary tradition. It began with grilled beef tenderloin in Seoul and gradually expanded to include diverse cuts and preparations. Typically cooked on gas or charcoal grills, the meat is dipped in sauce and wrapped in fresh lettuce leaves, often accompanied by soju—making it especially beloved among youth. 3. Pasta (Italy) Pasta’s popularity stems from its similarity to Chinese noodle-eating habits. Classic sauces like tomato-meat ragù and creamy mushroom enjoy broad appeal, and homemade pasta is increasingly common. Pasta comes in astonishing variety—long strands, tube-shaped, bow-tie, and more—paired with diverse sauces including tomato-based ragù, pesto, white cream, and seafood. Italians typically cook pasta al dente (“to the tooth”), whereas Chinese diners generally prefer a softer texture. 2. Pizza (Italy) Pizza’s resemblance to Chinese stuffed flatbreads makes it highly approachable—and ideal for group gatherings. Domestic pizzerias frequently introduce localized flavors, such as spicy crayfish pizza, further expanding its audience. Pizza originated in Naples, Italy, where wood-fired oven pizza remains a regional specialty. Italians traditionally eat pizza individually: a single large round topped with tomato sauce, cheese, and other ingredients, baked in a wood-fired oven. Italian immigrants brought pizza to the U.S., where it was adapted into American-style pizza—later reintroduced to Europe and exported worldwide. 1. Hamburger (U.S.) The hamburger enjoys immense popularity in China, propelled by the global rise of fast-food culture.

Fast food from the US and China catches on in both countries

13 hours ago

Amidst political tensions, American chains like McDonald's and KFC are expanding rapidly in China, while Chinese brands such as Mixue and Luckin Coffee enter the U.S. market. This bilateral growth reflects strong consumer demand and cross-cultural dining trends in both nations.

apnews

2026-09-21

Fast food from the US and China catches on in both countries

Fast food from the US and China catches on in both countries

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