杨振宁先生的三 农情缘_南方+_ 南方plus 一张美金与远洋 2025年10月18 日，清华大学发 布讣告：享誉世 界的物理学家、 诺贝尔物理学奖 获得者，中国科 学院院士，清华 大学教授、清华 大学高等研究院 名誉院长杨振宁 先生，因病在北 京逝世，享年 103岁。一颗科 学界的巨星陨 落，而他身后留 下的，不只有学 术的光辉，还有 一份深植于乡土 之间的朴素情 缘。 南方农村报记者 梳理公开资料发 现，杨振宁先生 虽常年身处海 外、蜚声国际， 心中却始终保留 着一方温热的乡 土情怀。他与一 位普通渔民结下 深厚友谊，并持 续关注农村教育 事业的发展。这 份跨越山海的情 谊，成为这位科 学家在中国农业 农村现代化进程 中一个温暖而生 动的注脚。 杨振宁先生。 与渔民结缘： 来信 1989年2月， 《中国水产》杂 志刊登了一篇题 为《渔民老大和 杨振宁博士》的 报道，记录了一 段特殊的交往。 1985年1月，从 北京飞往上海的 航班上，来自浙 江普陀虾峙岛的 渔民庄龙珠的座 位与杨振宁挨 着。 1989年2月，《中国水产》杂志刊登了一篇题为《渔民老大和杨振宁博士》的报道。 交谈中，杨振宁 得知庄龙珠是来 自 ...

Core Viewpoint - The rise of wild vegetable hotpot reflects a growing consumer trend towards health-conscious eating, driven by nostalgia for natural and local ingredients, and the need for differentiation in a competitive market [30][31][36]. Group 1: Market Trends - Wild vegetable hotpot has gained popularity, with significant attention on social media platforms like Xiaohongshu and Douyin, where related content has seen substantial growth [3][5][30]. - The search volume for "wild vegetables" has increased dramatically, with a reported 23-fold rise since March 2025, indicating a strong consumer interest [5][30]. - The trend is characterized by low-cost offerings, with many hotpot restaurants providing unlimited wild vegetable options at prices ranging from 10 to 18 yuan per person [19][30]. Group 2: Health Consciousness - Increasing health awareness among consumers has led to a shift away from heavy, oily hotpot bases, with a 120% rise in high uric acid detection rates among the 18-35 age group over five years [31][32]. - Wild vegetables are perceived as healthier alternatives, often marketed for their natural growth and nutritional benefits, such as higher calcium content compared to milk [32][33]. - The demand for low-calorie and health-oriented hotpot options has surged, with a 23% increase in interest for low-fat bases among younger consumers [31][32]. Group 3: Industry Competition - The hotpot industry is experiencing intense competition, with over 520,000 establishments nationwide, leading to a net decrease of about 10,000 outlets in the past year [34][36]. - To combat homogenization, brands are innovating with wild vegetables as a key ingredient, enhancing their menu offerings and profit margins, with wild vegetables yielding a gross margin of 60-80% [36][37]. - Major chains like Haidilao and Banu have introduced new wild vegetable dishes, reflecting a broader trend of incorporating unique ingredients to attract customers [28][29][36]. Group 4: Cultural Nostalgia - The popularity of wild vegetables is also tied to a collective nostalgia among urban consumers for traditional, rustic flavors, as urbanization has distanced them from their rural roots [30][37]. - The emotional appeal of consuming wild vegetables is significant, as it allows consumers to reconnect with their childhood memories and the simplicity of nature [30][37]. - The surge in orders for wild vegetable hotpot has been notable, with a 179% increase reported, particularly among the Z generation and older consumers [30][37]. Group 5: Policy Support - Government initiatives, such as the development plan for wild vegetable industries in Guizhou, aim to establish large-scale production bases, enhancing supply chain stability [38][39]. - Local governments are integrating wild vegetables into rural revitalization strategies, promoting economic growth through agricultural and tourism synergies [39]. Group 6: Broader Market Opportunities - Beyond hotpot, various restaurant types are exploring wild vegetables, with establishments in Yunnan and Chengdu featuring them prominently in their menus [40][41]. - New product lines, such as wild vegetable dumplings and teas, are emerging, indicating a growing market for wild vegetable-based offerings across different food categories [41][42].