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Hong Kong originally had a chain fast-food restaurant called Da Le Jia, which was very popular, with average service attitude, increasingly expensive prices, and pre-made dishes.
But in mainland China, there used to be a "Yuan Ji Yun Jiao," which now has dozens of stores selling freshly made wontons/dumplings for 38 yuan, along with noodles and lemon tea.
As a result, Da Le Jia's business declined by 70%, and this one became a huge hit...
Hong Kong cuisine is really diverse, and interestingly, even Nong Sheng Ji is tastier than in mainland China, maybe because of different chefs?