《2025川菜发展数据报告》：川菜呈现口味多元化等市场信号

Core Insights - The "2025 Sichuan Cuisine Development Data Report" indicates a shift in consumer preferences towards keywords like "fresh" and "stir-fried," highlighting a trend towards diversified flavors and balanced nutrition in Sichuan cuisine [1][2]. Group 1: Market Trends - From January 2024 to September 2025, the transaction heat of Sichuan cuisine is expected to slow down, with declines in dine-in, takeout, and average order value, suggesting pressure on growth quality and profitability despite a stable market base [2]. - The highest order proportion in Sichuan cuisine is in the 51-75 yuan per capita range, accounting for 46.09%, indicating that consumers prioritize quality-price ratio over mere affordability [2]. Group 2: Consumer Preferences - Cultural keywords such as "time-honored brands" and "Chinese style" have seen growth rates exceeding 40%, suggesting that after achieving a certain flavor standard, competition will focus on providing overall value to consumers [3]. - The top recommended dish, "non-spicy bass sauerkraut fish," has seen a staggering growth of 1963.3%, reflecting a strong demand for non-spicy Sichuan cuisine, indicating a significant market shift [3].