金秋时节，中秋将至，中华老字号五芳斋以"米"为媒，正式推出创新主打产品——米月饼系列，以现代理念重新 诠释传统节令美食。随着公司全新自有烘焙基地正式投产，五芳斋进一步夯实供应链保障能力，从产品研发、生 产工艺到营销推广实现多维创新，开启2025年中秋市场新篇章，重新定义中华传统节日的时尚新潮流，带领消费 者再一次领略"热爱中国味"的品牌魅力。 中秋礼献：承宋韵之美，启现代之礼，以创新守护传统韵味 在这个中秋，五芳斋与Foodaily每日食品展开了一场关于"守与创"的对话，品牌这样诠释自己的使命："守，是专 注主业、坚守匠心与非遗传续；创，是与时俱进、伴随消费需求共同进阶。" 而"轻甜米月"，正是这一理念的鲜活印证——它不只是一款产品，更是五芳斋"糯+"战略落地中秋场景的典型代 表。轻甜米月系列作为年度重磅新品，以复配米皮打造独特软糯口感，融入黑米、阿胶、黑芝麻等药食同源食 材，坚持清洁配方与短保工艺，在十万级净化车间冷加工生产，确保60天新鲜短保，重新定义中秋味觉体验，传 递出健康、安心的现代食养理念。同时，轻甜米月融合宋韵美学，从味觉到视觉呈现东方雅趣，强化节令仪式感 与品牌文化内涵。通过与食品专业媒体及金 ...

Group 1 - The "2025 Food in Hangzhou: Seasonal Freshness" culinary culture month commenced on June 16, with the "Golden Osmanthus" Hangzhou New Quality Dining Guide opening registration for new dining brands operating for less than five years starting June 18 [1] - The "Golden Osmanthus" guide, launched in December 2024, focuses on high-quality, emerging dining enterprises and is regarded as the Hangzhou version of the Michelin guide [1] - The Hangzhou Municipal Bureau of Commerce aims to enhance the city's reputation as a "World Food Capital" through initiatives like the culinary culture month and "Main Chef Open Day" events, promoting a collaborative ecosystem of "list IP + cultural output + commercial empowerment" [1] Group 2 - The industry roundtable featured discussions on the contemporary interpretation of regional culture through cuisine, emphasizing the importance of storytelling in presenting Hangzhou's Song Dynasty aesthetics [2] - Notable figures in the culinary industry, including Chinese culinary masters and restaurant founders, shared insights on the success of new Michelin-starred restaurants and the integration of traditional techniques with modern management [2] - The roundtable also highlighted the significance of sustainability in dining, with a focus on using local materials and innovative practices to enhance the dining experience [2] Group 3 - A collaborative culinary event showcased dishes that creatively combined local ingredients with global influences, exemplifying the concept of "world expression" through local food [3] - The event featured chefs who innovatively used local seasonal ingredients, such as Australian beef and North Sea crab, to reinterpret traditional dishes [3] - This collaboration among suppliers in the Hangzhou dining market represents a practical exploration of upgrading the industry chain from "ingredients to table" [3]