地方餐饮品类爆红，但似乎越来越“短命”…

Core Viewpoint - The article discusses the rise of local specialty cuisines in the restaurant industry, highlighting their unique characteristics and the challenges they face in achieving nationwide popularity [5][13]. Group 1: Emerging Local Cuisines - Since 2024, various local specialty dishes have gained popularity, with unique offerings like "explosive stir-fried ingredients" from Guangxi and "dry steamed dishes" from Guangdong capturing consumer interest [5][6][8]. - The "explosive stir-fried ingredients" trend has seen significant engagement on social media, with over 60.76 million views on Douyin [6]. - "Dry steamed dishes" utilize high-temperature steam to enhance the natural flavors of ingredients, leading to a surge in restaurants adopting this cooking method across the country [8]. Group 2: Innovative Business Models - The success of local cuisines has led to innovative restaurant models, such as the "Yunnan-Guizhou-Sichuan bistro," which combines traditional flavors with a modern dining atmosphere [12]. - These bistros emphasize aesthetic presentation and a unique dining experience, appealing to consumers' desire for visually appealing meals [12][15]. Group 3: Common Characteristics of Popular Local Dishes - Popular local dishes share common traits, including strong online virality, health-conscious preparation methods, and affordability, with average prices not exceeding 50 yuan per person [14][17]. - The emphasis on fresh ingredients and cooking methods that highlight the "smoky flavor" of food has become a standard in these cuisines [16]. Group 4: Market Growth and Challenges - The local specialty restaurant market is projected to grow to 26,195 billion yuan in 2024, with an annual growth rate of approximately 3.8% [19]. - Despite their initial success, many local specialty dishes struggle to maintain popularity outside their regions, often facing challenges in replicating their success on a national scale [21][22]. - The limited product extension and reliance on specific flavors make it difficult for these dishes to support a sustainable business model across different regions [22].