从徽州古味到百亿产业 臭鳜鱼何以一味风行？

Core Insights - The article discusses the rise of Huangshan stinky mandarin fish as a significant culinary and economic force, transforming from a local delicacy to a billion-dollar industry through standardization and innovation [1][2] Industry Overview - Huangshan stinky mandarin fish has become a prominent dish in the culinary landscape, particularly among younger consumers, with its unique flavor profile gaining popularity [1] - As of the end of 2024, there are over 100 processing entities for stinky mandarin fish in Huangshan, with more than 80% being large-scale enterprises in Anhui province [1] - The annual processing volume of stinky mandarin fish is 59,000 tons, accounting for 50% of the national total, with a processing output value of 5.7 billion yuan [1] Economic Impact - The local government is actively promoting the stinky mandarin fish industry as a key economic driver, aiming for the entire industry chain's output value to exceed 10 billion yuan by 2027 [1] - There are currently over 10,000 establishments nationwide serving Huangshan stinky mandarin fish, indicating a growing market presence [2] Challenges and Opportunities - The industry faces challenges in balancing traditional techniques with modern demands, as well as local versus international market trends [2] - Continuous innovation and adaptation are essential for the stinky mandarin fish to transition from a niche curiosity to a widely accepted and enjoyed dish [2]