There are many people who need to queue up, but the food inside is really delicious.

When Diandude opened in Shanghai Zhonghai Huanyuhui, it once caused a grand occasion of waiting in line for two or three hours to eat. Shanghai people want to know about the elastic teeth of shrimp dumplings, the burnt smell of radish cakes and the rich taste between the teeth and cheeks of boat porridge.

Cantonese morning tea is nothing new. People will not be unfamiliar with it, and it will be seen in Hong Kong movies, Chinese restaurants in five-star hotels or some works of art representing regional culture. In 2118, in the digital album of roaming cities produced by luxury brand Louis Vuitton, Shu Qi started from Luyu Tea Room in Hong Kong, and guided the audience around Hong Kong with his voice-when he was seated, the man came up to you and asked, "How many people, have tea?" The dim sum is in front of us, steaming.

dim sum used to be sold only in the morning, which earned it the title of "morning tea". As a matter of fact, this is a strategy used by Cantonese restaurants to fill the garbage time. With some snacks with low customer price, uncles and aunts are attracted to spend during non-dinner time. If they are lucky, they can also be attracted to hold banquets and hold drinks. This is the big business of traditional restaurants.

But Diandude chose the all-day tea market. "Nowadays, people spend snacks at their own will," explained Shen Zhihui, the current head of Diandude. The post-81s head who has studied abroad knows the routine of people. "It may be that I suddenly want to eat something when I get off the plane. It may be that I want to eat a snack after sleeping in the afternoon." Moreover, today's people are more and more reluctant to have a proper meal. There are many kinds of dim sum and small weight, which also attracts people to walk into a dim sum shop during dinner time.