近二十年里，辣菜似乎一直霸占打工人的日常菜谱。无论是川菜的酸菜鱼，还是湘菜的辣椒炒肉，又 或者是如今的江西小炒等等。 窄门餐眼今年1月数据显示，川菜与湘菜过去一年新开门店数分别为33964家、22910家，增速远超鲁 菜、徽菜等其他菜系。一项来自抖音的数据也显示，截止到2025年4月，围绕"无辣不欢"的话题播放 量，已经超过590亿次。 以下文章来源于书单SHUDAN ，作者书单 书单SHUDAN . 对世界的另一种关注。 本文来自微信公众号： 书单SHUDAN ，作者：书单，题图来自：视觉中国 继湘菜成为全国爆款菜系后，今年打工人又爱上了江西小炒。 江西小炒不是一道菜名，也不是一个店名，而是江西特色菜的一种统称。它通常是街边小店或者大排 档，名为江西特色小炒、农家小炒、江西土菜馆等等。尽管没人能给它下一个准确的定义，但不影响 打工人对江西小炒的直观感受——新鲜现炒、快速出餐、锅气满满，还特别下饭，当然最重要的 是"辣"。 中国打工人，为什么越来越爱吃辣？ 一、被辣菜硬控的打工人 在北京望京上班的陈晴，连早饭都离不开辣。 这个春天她迷上了 好适口的辣包子 ， " 可好吃了 ， 我最近天天吃 。 "午饭更不用提 ...

Core Insights - The popularity of spicy food, particularly Jiangxi stir-fry, has surged among workers in China, following the trend of other spicy cuisines like Sichuan and Hunan [1][2][4] - The rise of spicy dishes is attributed to their quick preparation, strong flavors, and ability to enhance appetite, making them ideal for busy workers [12][14][16] Group 1: Market Trends - In the past year, Sichuan and Hunan cuisines opened 33,964 and 22,910 new restaurants respectively, significantly outpacing other cuisines [3] - As of April 2025, the topic "no spicy, no happiness" has garnered over 59 billion views on Douyin [3] - The number of Jiangxi stir-fry restaurants has exceeded 20,000, reflecting a growing market demand [24] Group 2: Consumer Behavior - Workers express a strong preference for spicy food, often choosing it for meals despite health recommendations [5][6][14] - Spicy dishes are seen as a source of emotional relief and social bonding among colleagues [14][20] - The affordability of Jiangxi stir-fry, with average meal costs around 50-100 yuan for two, appeals to budget-conscious consumers [16][17] Group 3: Operational Efficiency - Successful restaurants focus on high turnover rates and quick service to cater to the limited lunch breaks of office workers [8][16][25] - The operational model emphasizes efficiency, with streamlined processes in kitchens to ensure fast meal preparation [15][25] Group 4: Cultural Significance - Spicy food serves as a cultural identifier for many workers from spicy food provinces, fostering a sense of community in urban settings [22][21] - The trend of spicy cuisine reflects broader societal changes, where the enjoyment of spicy food transcends economic status [36][37] Group 5: Future Outlook - While the spicy food trend is currently strong, sustainability will depend on continuous product innovation and quality control [35][36] - The restaurant industry faces challenges with low profit margins, making it crucial for establishments to adapt and innovate to remain competitive [34][35]