Introduction — a short scene, a quick fact, and a question I was standing outside a busy dai pai dong in Kowloon when a shop owner pulled me aside and asked, “How do I keep my roast meats fresh without wasting money?” That moment stuck with me because so many operators I meet, from hawker stalls to small restaurants, wrestle with the same problem — and that is exactly why 燒味批發 matters. Recent trade figures show small foodservice buyers now account for a growing slice of wholesale volume, yet shrinkage and stockouts still bite hard (many blame logistics — and rightly so). So I ask: are we choosing suppliers for…