Core Viewpoint - The article discusses the rapid rise of Chinese cuisine, particularly pre-made dishes and street food, in Japan, highlighting the cultural acceptance and adaptation of these foods by Japanese consumers [4][5][129]. Group 1: Chinese Cuisine in Japan - Chinese pre-made dishes, especially items like 麻辣烫 (spicy hot pot), have become extremely popular in Japan, with many restaurants and food stalls emerging [16][61]. - 麻辣烫 has transformed into a high-end dining experience in Japan, with Japanese consumers showing a strong preference for it, often waiting in long lines to enjoy it [26][30][31]. - The average cost of a bowl of 麻辣烫 in Japan is around 2000 yen, approximately 95 RMB, which is significantly higher than other local dishes [26]. Group 2: Cultural Adaptation - Japanese consumers have embraced the ritual of eating 麻辣烫, which includes a strong emphasis on the broth, made from over 20 spices, and is often referred to as a health tonic [35][39]. - The popularity of 麻辣烫 among Japanese youth reflects a deeper cultural integration, with many expressing emotional connections to the dish [22][43]. - The article notes that the adaptation of Chinese dishes in Japan often involves modifications to suit local tastes, such as the use of sweeter flavors in 麻婆豆腐 [78][91]. Group 3: Pre-made Dishes Market - The growth of Chinese pre-made dishes in Japan is supported by a robust supply chain, with companies in China rapidly exporting frozen vegetables and prepared foods [119][127]. - The acceptance of pre-made dishes in Japan is high, with many young people preferring convenience foods, such as pre-peeled shrimp [127]. - The article emphasizes that while China’s pre-made food industry is still developing, it has already made significant inroads into the Japanese market, indicating a trend towards industrialized food production [130][131]. Group 4: Future Outlook - The success of Chinese cuisine in Japan is not just about flavor but also reflects the industrial capabilities of Chinese food production, which is becoming a key driver for the international expansion of Chinese fast food [129][132]. - The article concludes that the cultural crossover of street food like 麻辣烫 demonstrates that with a solid consumer base, any well-prepared dish can become a global culinary sensation [133].

预制菜不等于不健康，它是快节奏生活的"便捷补充"。只要把食物信息和制作工艺明明白白公示出 来，保障知情权，大部分消费者也能接受。 9月21日，记者从国家市场监督管理总局获悉，针对近期社会广泛关注的预制菜相关话题，国务院 食安办高度重视，已组织多个部门认真研究，加快推进预制菜国家标准制定，大力推广餐饮环节使用预 制菜明示，更好维护消费者知情权和选择权。 预制菜话题之所以能引发社会广泛关注，主要缘于消费者对其品质的担忧。"预制菜能保存超过一 年，肯定加了大量防腐剂""冷冻预制菜加热后，营养物质全没了"……近期，预制菜话题热度居高不 下，有关预制菜保鲜效果和营养价值的流言让不少消费者心存顾虑。 针对这些疑问，科技日报记者近日采访了相关专家，为您一探究竟。 "只有在无法充分杀菌、又不能低温冷冻的食品中，才会使用防腐剂辅助保鲜，比如低糖果脯蜜 饯、低盐酱菜、减盐酱油等需要在室温下存放较长时间的食品。"范志红强调，正规厂商生产的合格预 处理食材和成品预制菜，其保鲜依赖的是杀菌、灭菌工艺和速冻、冷冻条件，而非防腐剂。 营养物质确有流失但非归零 一些网友认为，预制菜经过冷冻、储存、重新加热等环节，食材中的维生素、矿物质等营养 ...

Group 1 - The recent controversy surrounding Xibei's pre-made dishes has garnered significant public attention, with the company announcing plans to complete relevant adjustments by October 1, converting several dishes to be made fresh in-store [1] - The "Tender Grilled DHA Yellow Croaker" is still using frozen ingredients, as the restaurant lacks the necessary equipment to process the fish on-site [3] - A professional in the X-ray field confirmed that X-ray machines used for fish processing are safe, as they do not leave radiation residues on food and are commonly employed in food processing plants [3] Group 2 - The use of irradiation technology for food preservation, such as in popular items like spicy chicken feet and beef jerky, is noted to not affect the nutritional content of the food [3]

近日，吴中上市协会组织多家上市公司代表走进苏州市味知香食品股份有限公司，开展了一场深入的调 研交流活动。味知香作为国内半成品菜行业的第一股，以其卓越的产品品质、透明的生产流程和科学的 公司治理，向市场展示了行业的正面形象与发展潜力。 严控食品安全 硬核竞争力构筑健康品质护城河 味知香在半成品菜领域深耕十余年，已建立起全方位的核心竞争力。公司始终坚持以"只甄选优质好食 材"为理念，致力于为各个家庭提供营养健康的美食方案，成为一家"美好生活方式提供商"。公司目前 已建立了"味知香""馔玉"两大核心品牌，"味爱疯狂""搜香"等重要品牌。 值得注意的是，今年4月，味知香推出的股权激励方案彰显了管理层对公司前景的信心，该计划首次授 予的激励对象人数共计92人，覆盖了公司核心管理人员及核心技术骨干，设置了具有正向激励的业绩考 核目标，将员工利益与公司长远发展深度绑定。 "股权激励不是简单的福利，而是公司战略的重要组成部分。"味知香高管表示，"通过共享发展成果， 我们希望能够激发管理团队的创新活力，稳固核心人才队伍，为公司的可持续发展和经营效率的进一步 提高提供制度保障。" 加大预制菜透明化管理推动消费者信任重建 市场监管 ...

四、品类拓展与场景应用 未来预制菜：解锁新兴消费市场的值得信赖机遇 在现代生活节奏日益加快的背景下，一种新兴的食品模式正悄然改变人们的饮食习惯。这种模式结合了传统烹饪的精华与现代食品科技的进步，为消费者提 供了便捷且多样化的选择。它不仅满足了现代人对高效生活的追求，还为食品行业带来了新的增长点。这一模式的核心在于平衡效率与品质，通过优化生产 流程和食材处理方式，让人们在忙碌中也能享受美味与营养。以下将从多个方面探讨这一领域的发展潜力及其对消费市场的影响。 一、概念定义与基本特点 二、市场需求与消费群体分析 所谓预制菜，是指经过初步加工或完全调制的食品，通常在食用前只需简单加热或组合即可。这类产品涵盖了从洗净切好的蔬菜到fullycooked的餐点，涵盖 了多种品类和风味。其核心优势在于节省准备时间，降低烹饪难度，同时保持食品的口感和营养。生产过程中，企业注重原料筛选、工艺控制和包装设计， 确保产品在储存和运输过程中保持稳定。对于都市人群而言，这类产品减少了食材采购、清洗和切配的环节，让日常饮食更加轻松灵活。此外，随着消费者 对健康和生活品质的关注提升，预制菜也逐渐向少添加、高营养的方向发展。 当前，社会结构的 ...

Investment Rating - The report maintains a "Recommended" investment rating for the food and beverage industry [8][56]. Core Viewpoints - The white liquor sector is expected to face pressure during the upcoming National Day and Mid-Autumn Festival due to cautious inventory stocking and a significant impact on group purchasing channels. However, traditional channels like instant retail and live streaming are experiencing rapid growth, indicating a recovery in consumer demand [6][54]. - The report highlights opportunities in high-growth segments such as prepared dishes and snacks, driven by policy support and market expansion. The introduction of national standards for prepared dishes is expected to benefit leading companies in the sector [7][55]. - The beverage sector is approaching peak season, with a focus on new consumer opportunities and retail channel transformations. Companies like "Naixue's Tea" and "Chabaidao" are highlighted for their growth potential [8][56]. Summary by Sections 1. Weekly News Summary - Industry news includes the selection of five liquor companies for the Zhejiang Province Industrial Heritage list and a 1.7% growth in Guizhou's liquor and tea manufacturing from January to August [6][20]. - Company news features Guizhou Moutai's investment in a biotechnology company and the launch of "Longma Liquor" by Langjiu [6][21]. 2. Key Company Feedback - The report provides insights into the performance of key companies in the food and beverage sector, with a focus on stock price movements and market trends [32][34]. - The white liquor industry saw a cumulative production of 4.145 million tons in 2024, a decrease of 7.72%, while revenue reached 796.4 billion yuan, an increase of 5.3% [36][38]. 3. Industry Ratings and Investment Strategies - The report suggests focusing on leading companies in the white liquor sector such as Guizhou Moutai, Wuliangye, and Luzhou Laojiao, as well as flexible stocks like JiuGui Jiu and SheDe JiuYe [6][54]. - In the snack sector, companies like Wancheng Group and Anjiu Food are recommended due to their market positioning and growth potential [7][55]. 4. Key Company and Earnings Forecast - The report lists several companies with their respective stock prices, earnings per share (EPS), price-to-earnings (PE) ratios, and investment ratings, all indicating a "Buy" recommendation [10][25]. - Notable companies include Guizhou Moutai with a stock price of 1435.00 yuan and an EPS of 68.64 for 2024, and Wuliangye with a stock price of 120.17 yuan and an EPS of 8.21 for 2024 [10][25].

每日经济新闻 每经AI快讯，9月29日，预制菜、食品加工板块盘初走低，龙大美食、味知香跌超4%，安记食品、煌上 煌、西麦食品纷纷下挫。 ...

-投资动态- 麦当劳中国拟投4亿加码人才培训和发展 近日，金字火腿公告称，拟不超过3亿元获得中晟微电子20%股权。金字火腿经历了实控人变更和董高监更替后，7月火速设立了两家从事芯片业务的公 司，法定代表人均为金字火腿实控人郑庆昇之子郑虎。（中新经纬） 小编评： 近日，麦当劳中国汉堡大学迎来成立十五周年庆典。 麦当劳中国宣布，未来三年将投资超过4亿元人民币用于人才培训和发展，重点推动汉堡大学以"更 智慧、更开放、更关注全面成长"三大方向全面升级。 麦当劳中国汉堡大学在全国设有16个领导力学院，拥有约100位专家，每年近20万员工通过"麦麦e学"线上平台学习相关课程。（澎湃） 小编评： 对于麦当劳而言，此次投资可推动其打造面向数字化时代的餐饮人才培养体系，从而为集团更好赋能。 -收购动态- 近年来，受消费品市场因素影响，金字火腿主业发展缓慢，业绩较以往存在一定的下滑，因此才选择更具发展潜力的半导体产业。 近日，喜力公司宣布以32亿美元（约227.52亿人民币）现金收购Florida Ice and Farm Company（FIFCO）的饮料与零售业务，加码中美洲市场。公司表 示，将全面收购哥斯达黎加的Distr ...

Core Insights - The prepared food industry is rapidly developing due to policy support, industrialization of catering, and the rise of the "lazy economy" [2] - The industry faces challenges such as product homogenization, food safety control, and ensuring consumer rights [2] - There is a lack of a unified national standard system for prepared foods, leading to inconsistent product quality and chaotic competition [2] Market Overview - The B-end market focuses on "cost reduction and efficiency" and "standardization," while the C-end market emphasizes "convenience and taste" [2] - The B-end market accounts for approximately 60%-70% of the overall market structure, while the C-end market is expected to experience explosive growth [2] - The Chinese prepared food market is projected to reach 485 billion yuan in 2024, with a year-on-year growth of 33.8% [2][24] - The industry is characterized by significant regional features and low concentration, with many small and weak players [2][24] Industry Development Stages - The development of the prepared food industry can be divided into three stages: the embryonic stage, the rapid development of the B-end, and the explosive demand of the C-end [14] - The pandemic in 2020 acted as a catalyst for the rapid growth of the prepared food industry, shifting focus from B-end to C-end markets [18] Industry Structure - The prepared food industry has a complete supply chain, with upstream raw material suppliers, midstream production and processing, and downstream consumption markets [20] - The market is divided into B-end (restaurants, catering) and C-end (individual consumers) sales channels [20] Competitive Landscape - The industry is highly fragmented with around 28,000 related companies, and most players are small and weak [43] - Major participants include professional prepared food companies, frozen food companies, catering enterprises, and fresh e-commerce platforms [43] Key Players - Anjiu Food focuses on frozen food and has developed a brand for prepared foods, achieving revenue of 15.127 billion yuan in 2024 [48][49] - Weizhi Xiang is a significant player with over 2,000 stores and a diverse product line, achieving revenue of 672 million yuan in 2024 [50] - Guolian Aquatic Products specializes in aquatic foods and has a comprehensive marketing network, achieving revenue of 3.409 billion yuan in 2024 [51]

Core Viewpoint - The article discusses the increasing popularity of Chinese cuisine, particularly dishes like 麻辣烫 (spicy hot pot), in Japan, highlighting how these foods have been embraced by Japanese consumers and transformed into high-end dining experiences [6][17][59]. Group 1: Popularity of Chinese Cuisine in Japan - Chinese flavors are increasingly surrounding Japanese dining tables, with 麻辣烫 being a standout dish that has gained significant traction [17][24]. - The average cost of a bowl of 麻辣烫 in Japan is around 2000 yen, approximately 95 RMB, which is enough to buy four bowls of cheap ramen [26]. - Initially, 麻辣烫 attracted mainly Chinese students, but now 90% of customers are Japanese [29]. Group 2: Cultural Integration and Dining Experience - Japanese consumers have developed a ritualistic approach to eating 麻辣烫, often waiting in line for one to two hours to enjoy the dish [30]. - The soup base of 麻辣烫 in Japan is considered a "十全大补汤" (tonic soup), made with over 20 spices, which appeals to local tastes [34][38]. - The dish has become a preferred choice for gatherings among young Japanese, allowing them to customize their meals without accommodating others [42]. Group 3: Transformation of Chinese Dishes - 麻辣烫 has evolved into a high-end dining option in Japan, with celebrities endorsing it and pairing it with beverages like 康师傅蜜桃乌龙茶 [52][54]. - The article notes that 麻婆豆腐, another Chinese dish, has been popular in Japan for over half a century, showcasing the long-standing influence of Chinese cuisine [62][71]. - The adaptation of Chinese dishes in Japan often involves modifications to suit local palates, such as the sweet and salty version of 麻婆豆腐 created by chef 陈建民 [74]. Group 4: Industrialization of Chinese Cuisine - The rapid growth of Chinese cuisine in Japan is supported by the industrialization of the food supply chain, with companies providing pre-packaged ingredients for dishes like 麻辣烫 [99][100]. - Chinese pre-packaged foods are gaining acceptance in Japan, with a significant portion of the market relying on imports from China, particularly for seafood products [112][115]. - The article emphasizes that the success of Chinese cuisine abroad is not just about flavor but also about the efficiency and standardization of the food supply chain [119][120].