“I'm not lovin' it”: why Chinese consumers are turning their backs on foreign fast food

单集文稿 ...

• 00:00

  The Economist.

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  If you're hungry for the gold, you practice.

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  If you're just hungry, you go to McDonald's.

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  32 years ago, the first McDonald's opened in Beijing.

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  Back then in the 1990s, the arrival of those iconic golden arches in a Chinese city was about far more than Big Macs.

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  The opening of that restaurant right near Tiananmen Square was a sign that China was opening up to the world.

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  McDonald's now has more than 6,000 restaurants all over China

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  alongside thousands of KFCs, Burger Kings, Starbucks, and other foreign chains.

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  But in recent years, the tide has been turning.

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  Homegrown fast-food brands Tastien, Luckin Coffee and others have gained ground.

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  I'm Rosie Bluer, co-host of The Intelligence podcast and former China correspondent for The Economist.

• 00:58

  Alice and David are both away this week, I'll be your host.

• 01:02

  I'm here with Don Weinland, our China Business and Finance editor.

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  We're looking at the story of the rise and fall of Western fast food in China,

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  a history of China through its stomach.

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  This week we're asking,

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  what does the changing appetite for fast food in China tell us about changing attitudes to the outside world?

• 01:23

  This is Drum Tower from The Economist.

• 01:35

  Don, lovely to see you. How are you doing? How's Shanghai?

• 01:38

  Hey Rosie, good to see you too.

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