HK Stock Market Move | HAIDILAO (06862) rose more than 4% during trading, the first store of the traditional hotpot restaurant in Guangzhou has entered the internal testing phase. In the future, it will open stores in many cities in China.

date
10:31 12/12/2025
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GMT Eight
Haidilao's stock (06862) rose over 4% during the day, and at the time of writing, it was up 3.78% to 14.55 Hong Kong dollars, with a trading volume of 3.29 billion Hong Kong dollars.
HAIDILAO (06862) rose more than 4% during the trading session, and at the time of writing, it had risen by 3.78% to HK$14.55, with a trading volume of HK$329 million. On the news front, recently, in an interview with the media, HAIDILAO stated that its first HAIDILAO "dadao" hot pot store in Guangzhou has entered the internal testing phase. According to reports, the first HAIDILAO "dadao" hot pot store in the country is located on the fourth floor of Wanda Plaza in Panyu, Guangzhou. It will bring a lively fresh market atmosphere to the hot pot restaurant, which is one of the biggest differences between HAIDILAO "dadao" hot pot and traditional hot pot restaurants. In the future, HAIDILAO "dadao" hot pot will gradually open stores in cities such as Qingdao, Shanghai, Wuhan, Hangzhou, and Nanning. In terms of product structure and main categories, "dadao" hot pot stores in different regions will combine the preferences of local consumers to present a diversified and differentiated style. According to HAIDILAO's 2025 interim report, since the launch of the "Red Pomegranate Plan," HAIDILAO has incubated 14 catering brands including "Flame Please Grill" and "Xiao Hai Love Fried." As of the end of June 2025, there were a total of 126 stores under the "Red Pomegranate Plan," with "other restaurant income" reaching 597 million yuan, a year-on-year increase of 227.0%. Previously, research from the Red Catering Industry Research Institute showed that consumers nowadays pay more attention to the "lively atmosphere," "relaxation," and emotional value during the dining process when choosing a restaurant and are more willing to pay for freshly made and experiential dining experiences.