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]

点击图片▲立即试听 文 / 巴九灵（微信公众号：吴晓波频道） 4 月 9 日，当特朗普还在白宫熬夜等待那个让他期待落空的跨洋电话时， CFA 餐连盟创始人范国寅正带领着一支由中餐供应链企业组成的考察 团，漫步在印尼雅加达。 这里弥漫着潮热的空气和一种让人兴奋的气息 —— 卖兑水速溶饮料的小贩骑自行车从身边穿过。将小吃摊支在马路上的摊主，抓起食物塞进塑料袋递给顾客。路上有 " 野生交警 " 通过疏通被堵死 的车流换取一些报酬。有时能看到，道路左侧是低矮破败的民房，右侧设计新潮的写字楼拔地而起，玻璃幕墙倒映着蔚蓝的天空。 眼前的场景，尤其是饮食，让一些人意识到当地的牛羊肉加工还停留在家庭作坊阶段，冷链、冷库也并不成熟。他们于是开始兴奋起来。一位设备 商问范国寅，自己在国内有一些淘汰的设备和产线，能不能拉到这边来？ 当然，当然。印度尼西亚，这个拥有 2.87 亿人口、水稻两年最多能熟 9 季的温暖国家，正在张开怀抱欢迎来自中国的冒险家。 它确实埋着宝藏。 2.87 亿人中一半在 30 岁以下，人均消费支出占可支配收入比重常年维持 90% 以上，若印尼政府连续 5 年达成定下的 GDP 增 速目标，它还将超越德国成为 ...

出海（出国）赚钱，现在成了中国企业最热门的选择，特别是关税风波的影响下。 我这一年在日本、中亚、越南、印尼、大马等地的商业旅行，发现很多企业，其实根本不适合出海。国外并不是随便捡钱的地方，一方面是热火朝天的出 海，一方面是败走麦城，狼狈回到国内。 如果不能真的下定决心，做好准备，我劝你别出海。 新加坡街头的中餐厅（南七道摄） 老板不信任：一个新的国家，要派一个有实权的合伙人级别的，有足够的预算，足够的决策权，足够的信任。国内的老板，对外派的经理人也不会完全信 任。经理人会背负非常大的压力，会受到市场和内部的双面夹击。 我在越南遇到很多这样的中国考察团，一共是5天河内胡志明之行，前三天，是半天考察，半天休息吃喝。后两天再去湄公河或者富国岛，芽庄转转。或 者搞点其他节目。 出海靠员工：一家公司，如果准备在海外发展，仅仅外派一个普通管理层，就想着把这事情做成，可能性为0。很多想出海的公司，从国内派一两个高 管。在当地找个办公室和公寓，招几个员工。这样就打开局面，赚得盆满钵满。这几乎是妄想。 一是普通高管他们决策能力有限。在海外当地开拓业务，会有很多突发情况的，只有长期在当地摸爬滚打，才能体验到真实市场，并及时应对。 ...