Is it because Chinese-style pastries don’t taste good that Western-style pastries account for such a large share in the domestic market?
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Is it because Chinese-style pastries don’t taste good that Western-style pastries account for such a large share in the domestic market? Take a look – aren’t there quite a lot of pastry shops near your community?
Western cakes have distinct shapes, colors, and packaging compared to traditional Chinese pastries, which is why pastry shops are so popular
Pizza, egg tarts, bread, and cakes – these are the main three items
Profit is an important aspect; the profit margin for traditional Chinese pastries is basically fixed, at around 30%； Western-style pastries belong to a relatively new category; the profit margin can sometimes reach 50%, while for birthday cakes it can go as high as 80%. Therefore, these traditional pastry manufacturers shift to Western-style baked goods that offer higher profits, better sales prospects, and are favored by consumers.
The analysis upstairs makes sense, but I think some Chinese pastries are very delicious; however, they’re not easy to digest due to being too dry
I think it’s mainly because Western desserts have a higher sweetness and aroma, which stimulate the taste buds and prompt the brain to release more dopamine, thereby giving people a sense of satisfaction.
There are also many Chinese-style pastries; the baozi and youtiao that we eat for breakfast every day are examples of them