01 啥是东北烧烤？ 东北烧烤绝对是中国烧烤版图里一个极具辨识度的品类。它以黑龙江、吉林、辽宁东北三省为核心，融 合了满族、朝 鲜族、蒙古族这些少数民族的传统饮食文化，再加上黑、吉、辽三省的物产特色跟生活习 惯，慢慢形成了这种豪爽、接地气、"万物皆可烤"的烧烤方式。 它的历史其实挺悠久的，可以追溯到古代满族、朝 鲜族这些少数民族的饮食传统。 像满族，作为东北地区的主要少数民族，早期以游牧狩猎为生，烤制猎物就是他们最主要的饮食加工方 式。 不知道您有没有发现，最近几年，一股浓浓的"东北风味"正悄然席卷全国——没错，就是东北烧烤！从 街边小摊走进高端商场，从地方特色成长为百亿赛道，它早已不是那个只靠"烟火气"闯江湖的 regional player。 有人可能好奇：东北烧烤，到底凭什么能火遍大江南北？是那股子"万物皆可烤"的豪爽劲儿？还是西塔 老太太、九田家这些品牌一套套的差异化打法？又或者是背后那条越来越成熟的供应链在默默支撑？ 其实，东北烧烤的崛起，更像是一部中国餐饮品牌的进化样本：它既有对"本味"的死磕坚守，又有对模 式的大胆创新；既讲透了"好吃"的基本功，又玩转了"场景+社交"的新逻辑。 今天，我们就一起 ...

Core Insights - Guizhou cuisine, particularly Guizhou sour soup hotpot, has seen significant growth, with an annual increase of 25% and over 650 million views on Douyin related topics [1][2] - Guizhou has emerged as a creative hub in China's dining scene, with untapped potential in local cuisine [2] Group 1: Guizhou's Culinary Landscape - Guizhou's dining scene showcases a blend of traditional and modern influences, with a stark contrast between old and new urban areas [3][4] - The variety of hotpot styles in Guizhou is extensive, with over 100 types available, making it a leading city for hotpot consumption in China [7][9] - Guizhou's hotpot is characterized by affordability, with average costs ranging from 30 to 40 yuan per person, significantly lower than in major cities like Beijing [12][13] Group 2: Coffee and Beverage Culture - Guizhou has a high density of coffee shops and craft beer bars, with local brands dominating the market, accounting for 70% to 80% of coffee shop market share [17][25] - The city has produced notable coffee champions, contributing to its reputation as a coffee hub despite not producing coffee beans locally [20][21] Group 3: Unique Market Dynamics - Guizhou's dining scene is largely composed of small, independent eateries, with a low presence of well-known chain brands, creating a unique culinary ecosystem [23][26] - The local dining culture thrives on community-based establishments, which offer authentic flavors and a personal touch [27][31] Group 4: Nightlife and Consumer Behavior - Guizhou's nighttime dining revenue reached approximately 190.5 billion yuan in 2024, accounting for 70% of total dining revenue, surpassing Chengdu [39] - The city has a youthful demographic, with 38% of its population aged 18 to 35, contributing to a vibrant and dynamic consumer culture [44][46] Group 5: Future Prospects - Guizhou's restaurant industry is poised for growth, with a 9.9% increase in dining revenue in 2024, contrasting with stagnation in major cities [49] - The local government is supportive of the food and beverage industry, aiming to cultivate a full coffee industry chain and promote local brands [62][64]

Core Viewpoint - The article reflects on the life and legacy of Cai Lan, a prominent figure in the culinary world, highlighting his contributions to the food industry and his influence as a cultural icon in Hong Kong and beyond [5][6][29]. Group 1: Personal Background - Cai Lan was born in 1941 in Singapore and is known as a writer, gourmet, and television host, often referred to as one of the "Four Talents of Hong Kong" alongside Jin Yong, Ni Kuang, and Huang Zhan [6][7]. - He began his literary career at the age of 14 and later transitioned into film production, eventually becoming a well-known food critic and author of numerous culinary works [6][11]. Group 2: Culinary Influence - Cai Lan's culinary journey began with a critical article he wrote about poor-quality food, which gained popularity and established him as a significant voice in the food industry [11][12]. - He authored over a hundred food-related books and hosted various culinary shows, becoming a household name in the realm of gastronomy [11][12]. - His approach to food was not just about eating but treating it as an essential part of life, influencing many restaurant owners who sought his endorsement [11][12]. Group 3: Business Ventures - Cai Lan's first major business success in the food industry came from founding "Baobao Tea" in 1992, which introduced a unique blend of Pu'er tea to the Japanese market [17]. - He established "Cai Lan Gourmet Plaza" in Hong Kong in 1994, featuring 14 carefully selected restaurants, and expanded to Shenzhen by 2006 [18]. - His online presence on Weibo, which began in 2009, allowed him to connect with millions of fans and led to the launch of his e-commerce store "Cai Lan Flower World" in 2014, selling various food products [19][20]. Group 4: Collaborations and Legacy - Cai Lan collaborated with the restaurant group Gantang Mingshan to launch young-oriented brands like "Cai Lan Hong Kong Dim Sum" and "Cai Lan Vietnamese Noodles," which have expanded to over 550 locations across multiple countries [24][25]. - His relationship with the founders of Gantang Mingshan extended beyond business, as they formed a close personal bond, further solidifying his legacy in the culinary world [26][27]. - Cai Lan's passing at the age of 83 marks the end of an era, but his influence on the food industry and culture continues to resonate [5][29].

以下文章来源于星海情报局 ，作者星海老局 星海情报局 . 关注国产替代和中国品牌出海，每年写100个中国品牌案例，见证中国产业崛起！ 消费趋势变化。 作者 | 星海老局 来源 | 星海情报局 （ID：junwu2333） 说到炖，很多人立马会想到，东北。 最正宗的铁锅炖要用柴火烧，柴是秋收后晒干了的玉米秆和豆秸，填进去烧起火舌，呼 呼地舔舐锅底，热腾腾的蒸汽顺着锅盖边缘的缝隙，袅袅婷婷地在屋里四溢开来。东北 小孩就是这么围着铁锅长大的。 在山河屯铁锅炖的创始人柯晶春的回忆里，小时候在农村，谁家要是做了铁锅炖，孩子 们都会开心得不得了。他的梦想也起于童年时对铁锅炖的温暖记忆，父祖在黑龙江五常 县下辖的山河屯开过的炖菜馆，成了他学厨十几年里都没忘记过的梦想。 猪肉炖粉条、小鸡炖蘑菇、排骨炖豆角、铁锅炖大鹅，号称东北"炖菜四大天王"，但近 几年被"铁锅炖"三个字一统天下。食材不拘在刻板印象里的搭配，抖音上的探店视频各 式各样，天上飞的，水里游的，地上跑的，石头缝里长的，给东北人一口铁锅，炖得下 整个世界。 路边随便找个铁锅炖馆子，踏进门 就是扑面而来的热烈红火。迎客的东北小哥带着浓浓 的笑意和东北口音，热络地跟你打 ...