世界中餐业联合会和中国烹饪协会近日联合发布的《餐饮产业蓝皮书：中国餐饮产业发展报告 （2025）》显示，近年来中餐加速"走出去"步伐，承载的文化功能日益突出，国际化发展呈现新局面。 报告建议，建立完善国际交流与合作平台，搭建政府、行业协会与企业之间的桥梁，为中餐企业出海提 供信息与服务，构建中餐国际化评价标准体系，打造优质品牌项目。同时，提升教育培训水平，加强海 外中餐专业人员培养，加大中华美食文化宣传力度，进一步提升中餐海外形象。（记者王雨萧） 【纠错】 【责任编辑:王萌萌】 报告指出，近年来，有关部门等出台相关政策，支持餐饮企业进入国际市场，引导餐饮行业协会加强国 际交流与合作，鼓励国内专业机构开展中餐国际评价，为中餐国际化和高质量发展提供重要支撑。 报告认为，随着海外中餐馆数量增加和质量提升，中餐馆在推广中国烹饪技艺、弘扬中华饮食文化等方 面日益发挥重要作用。近年来，餐饮行业性社会团体依托专业优势，积极推动中餐创新发展，开展中国 烹饪世界大赛、"行走的年夜饭"等国际交流与合作活动，进一步助力中餐国际化发展。 ...

t - -11 IF and and Sales of 88 the e 059 "我们肯定是在止血，我们还很虚弱。" 当被问及西贝眼下的状态时，西贝一位运营负责人停顿了一下，说。 这场交谈发生在罗永浩向西贝开炮的三个月后。在不久前的11月底，西贝刚刚敢停发优惠券。 "但是，我们的心更齐了。包括一线的员工，"他的声音振奋了起来。 "为什么？在这种危难的时候，大家心里都有股劲儿，我们本来不是那样的，你把我说成那样。我们经常内部说'不蒸馒头争口气'，我就得靠一万倍努力去 改变这个事儿！"这话听起来可太像西贝创始人贾国龙说的了。 在风波乍起过后整整3个月的当天，一个周四，我们于晨间来到了西贝北京祥云小镇店——就是罗永浩消费的那家，为了看看刚切好准备去汆水的羊骨头， 一小锅一小锅按先土豆、再番茄、最后牛肉顺序码好的小锅牛肉，以及一早在店里卤好的肉夹馍里的肉丁。大锅里的白色鸡汤咕嘟咕嘟的冒着泡，也是一早 就炖上的。 一切变了，又仿佛没变。 店里的厨师长辗转各个菜品档口，给各类菜品做着预加工；年轻的女服务员在给彼此扎着头发，并把彩色的辫绳编在辫子里；变魔术的小哥身着表演服举着 一朵玫瑰，走上前问，需要不需要表演。 中午1 ...

"我们肯定是在止血，我们还很虚弱。" 当被问及西贝眼下的状态时，西贝一位运营负责人停顿了一下，说。 这场交谈发生在罗永浩向西贝开炮的三个月后。在不久前的11月底，西贝刚刚敢停发优惠券。 "但是，我们的心更齐了。包括一线的员工，"他的声音振奋了起来。 西贝的一线伙伴觉得这场劫难着实来得冤枉。但此刻还在重症监护室的西贝，真的那么冤枉么？在这 家生命不息、折腾不止的公司里，这些年到底发生了什么？ 它是如何撞上了这场历史进程里的横祸的呢？ "为什么？在这种危难的时候，大家心里都有股劲儿，我们本来不是那样的，你把我说成那样。我们 经常内部说'不蒸馒头争口气'，我就得靠一万倍努力去改变这个事儿！"这话听起来可太像西贝创始 人贾国龙说的了。 在风波乍起过后整整3个月的当天，一个周四，我们于晨间来到了西贝北京祥云小镇店——就是罗永 浩消费的那家，为了看看刚切好准备去汆水的羊骨头，一小锅一小锅按先土豆、再番茄、最后牛肉顺 序码好的小锅牛肉，以及一早在店里卤好的肉夹馍里的肉丁。大锅里的白色鸡汤咕嘟咕嘟的冒着泡， 也是一早就炖上的。 一切变了，又仿佛没变。 店里的厨师长辗转各个菜品档口，给各类菜品做着预加工；年轻的女服务员在给彼此 ...

"如果能重来，我坚决不硬刚。"不久前，西贝餐饮创始人贾国龙罕见地再度出现在公众视野，对媒体说 出了这句话。 先闭麦，再做事 9月，一条"西贝几乎全都是预制菜还卖那么贵"的微博，将这家知名餐饮企业推上了舆论的风口浪尖。 信息发酵的那几天，西贝客流量断崖式下滑，部分门店营业额下降超过50%。 这些改变，都是在短短100天内产生的。 就在全行业都等着看 "公关翻车"时，西贝却悄然逆转舆论风向。从全网声讨到口碑回温，这场危机应 对里，藏着所有品牌都该懂的生存密码。 这个节点，距离西贝的那场风波，正好大约100天的时间。浏览上述采访的评论区，网友们的发言比起 之前温和了许多。这让人不免好奇，西贝发生了什么？贾国龙做出了哪些改变？ 走进今天的西贝门店，你会发现明档厨房里厨师正忙碌着现串羊肉串、现包饺子；后厨的直播屏幕上， 六个视角正在实时展示食品制作过程； 菜单上近40道菜品价格下调，平均客单价从92元降到75元。为 你变魔术的那个服务员，可能刚刚拿了500块的奖金。 闭麦只是开端，有效解决问题才是关键后手。 舆论爆发一周内，西贝对十余道菜品进行改造：儿童餐里的牛肉酱改为门店现炒；牛肉饼门店现做；肉 夹馍里的卤肉是生肉现 ...

贾国龙现在回看当初犯了三个错误： 炒股就看金麒麟分析师研报，权威，专业，及时，全面，助您挖掘潜力主题机会！ 来源：南财社 沉默100天后，西贝创始人贾国龙首次接受媒体采访，回应预制菜风波。 近日，贾国龙在媒体接受采访时表示，这次风波对西贝影响比以往所有的经营危机量级都要大。他表示 自己连续40天靠吃安眠药入睡，每天有"处理不完的事"，憋了一肚子的心里话。 "第一个错误是选择正面硬刚，说我宁愿不做生意，也要辨明是非，一定要起诉罗永浩； 第二个错误是开放厨房； 第三个错误是我在一个微信群聊里发言，回应同行关心，用了'网络黑社会'的说法。 归根结底，都是因为冲动。还有一个更大的错误，是我长期忽视了顾客的声音。" 贾国龙回应的"三个错误"中，其中两个错误，都与罗永浩直接相关。 此前，罗永浩反映西贝餐饮"几乎都是预制菜"，西贝发布公开信称罗永浩指责不实，向全社会开放后 厨，顾客在穿戴相关食安防护服装符合食品安全要求的前提下，可参观后厨。 9月14日晚间，西北创始人贾国龙在微信群的一段发言被流传开来。其中，贾国龙表示，"我应对方式有 错，改"。还对罗永浩进行了一番评价。 （罗永浩直播间截图） 对于被西贝创始人贾国龙称为" ...

Core Insights - The article discusses the rapid expansion of Jiangxi stir-fry restaurants, which have reached over 46,000 locations nationwide, and the emerging concerns regarding the authenticity and quality of these establishments as they proliferate [1][3][21] - The initial appeal of Jiangxi stir-fry lies in its fresh ingredients and affordable prices, but as chain restaurants emerge, the dining experience is perceived to deviate from the original concept of fresh, made-to-order dishes [1][19][21] Summary by Sections Expansion and Popularity - Jiangxi stir-fry has gained significant popularity, especially among urban workers, due to its fresh cooking style and reasonable prices, often around 30-40 yuan per meal [1][3] - The rapid growth of Jiangxi stir-fry restaurants has led to calls for their availability across the country, as many consumers prefer freshly cooked meals over pre-packaged options [1][3] Authenticity Concerns - As the number of Jiangxi stir-fry restaurants increases, some customers express doubts about the authenticity of their dining experiences, particularly when they do not find the signature large freezers filled with fresh ingredients [3][5] - Many diners report that their experiences in newly opened restaurants do not match the vibrant, fresh-cooked meals they associate with Jiangxi stir-fry, leading to suspicions of encountering "fake" versions of the cuisine [3][6] Consumer Preferences - A survey indicated that the main reasons consumers choose Jiangxi stir-fry include its spicy flavor and fresh ingredients, with 38% citing taste and 35% emphasizing the freshness of ingredients [5] - However, some customers have noted that the dishes served in certain chain restaurants lack the expected heat and freshness, raising concerns about the quality of food being served [5][6] Operational Challenges - The traditional Jiangxi stir-fry model relies heavily on skilled chefs and a flexible menu based on available ingredients, which poses challenges for standardization in chain operations [15][21] - The emergence of chain restaurants has led to a shift towards standardized processes, which may compromise the unique cooking style that originally attracted customers [15][21] Future Directions - The article suggests that the future of Jiangxi stir-fry may involve a blend of traditional cooking methods and modern technology, such as the use of cooking robots, to address the shortage of skilled chefs [26][30] - There is potential for Jiangxi to develop a reputation as a hub for culinary talent, focusing on training chefs and maintaining the essence of fresh, made-to-order cooking [34][30]

Core Insights - The article discusses the journey of a Chinese chef, Fu Kun, who is exploring "New Chinese Cuisine" in Melbourne, Australia, focusing on the adaptation of Sichuan dishes to local tastes [1][2][3] Group 1: Chef's Background and Initial Challenges - Fu Kun, originally from Chengdu, moved to Australia in 2005 with limited funds and began working in a Chinese restaurant in Melbourne's Chinatown [1] - He identified a significant market opportunity for Sichuan cuisine, which was underrepresented compared to Cantonese cuisine in the area [1][2] Group 2: Culinary Adaptation and Learning - Fu Kun expanded his culinary skills by working with various Michelin-starred chefs and learning Western cooking techniques, such as low-temperature cooking and rapid cooling [2] - He noted the local preference for meat, seafood, and vegetables, and began experimenting with Sichuan dishes to better align with these tastes [2][3] Group 3: Restaurant Development and Menu Innovation - In 2015, Fu Kun opened a restaurant named Bowl Bowl Dumpling, focusing on "Jianghu" cuisine, which emphasizes fresh, home-style cooking [2] - Signature dishes like "Zhong Shui Jiao" (dumplings) were crafted with a unique blend of flavors, appealing to both local and Chinese customers [2][3] Group 4: Balancing Tradition and Local Preferences - Fu Kun made adjustments to traditional Sichuan dishes to reduce oiliness and enhance flavor profiles, such as using Italian black vinegar in Kung Pao Chicken [3] - The presentation of dishes was also refined to create a more appealing dining experience, attracting younger customers through social media engagement [3] Group 5: Future Aspirations - Fu Kun expressed a desire to introduce other regional Chinese cuisines, such as Yunnan's Dai cuisine and various street foods from Chengdu, to the Melbourne dining scene [3]

Core Points - Hungarian Prime Minister Viktor Orbán visited a Chinese restaurant in Budapest's Chinatown, enjoying dumplings, chicken feet, and Chinese tea, which sparked discussions among the local Chinese community about his approachable demeanor and appreciation for Chinese cuisine [1][5][9] Group 1: Restaurant Experience - The restaurant "Dabao Dumpling House" has been operating for over 20 years and is popular among the local Chinese community and residents [2] - During his visit, Orbán ordered various dumplings and praised the food, expressing his enjoyment in Hungarian [4][5] - The restaurant's owner noted Orbán's friendly nature, as he took photos with patrons and engaged with the crowd [5][7] Group 2: Chinese Cuisine in Hungary - Hungary has a well-developed Chinese restaurant industry, attracting visitors from neighboring Austria [8] - The variety of Chinese restaurants ranges from fast food chains to Michelin-starred establishments, offering a wide array of dishes [8] - The area known as "Chinatown" in Budapest features numerous Chinese restaurants, including "Dabao Dumpling House," which is known for its handmade dumplings [8] Group 3: Orbán's Political Background - Orbán has a long-standing focus on cooperation with China, having initiated the "Eastern Opening" policy in 2010 to enhance ties with Eastern countries [9][10] - Hungary was the first European country to sign a Belt and Road cooperation document with China and has established a local currency clearing bank [10] - His recent visit to the restaurant is seen as a strategy to bolster his public image ahead of the upcoming elections [10]

Core Insights - The frequent closures of Xibei restaurants may be related to the pre-prepared food controversy in September this year [1][2] - Xibei has stated that opening and closing stores is a normal business practice in the restaurant industry, and they are dynamically adjusting the number of stores based on operational conditions [1] - Despite closures, Xibei continues to open new locations, with eight new stores planned to open by the end of the year [1] Store Adjustments - Xibei has closed stores in cities such as Shenzhen, Shantou, and Yiwu as part of its normal operational adjustments [1] - The company is committed to upgrading services, optimizing dishes and prices, and enhancing customer feedback mechanisms to improve dining experiences [1] Response to Pre-prepared Food Controversy - Following the pre-prepared food controversy, Xibei acknowledged a significant gap between its production processes and customer expectations, leading to adjustments in food preparation methods [2] - The company has shifted to more on-site cooking to better meet customer demands [2] Promotions and Customer Engagement - Xibei has implemented various promotions, including issuing discount coupons to attract customers after the controversy [3][4] - The adjustments in menu items, such as switching to on-site cooking for children's meals, aim to enhance customer satisfaction [3] - The issuance of no-threshold and minimum purchase coupons has been effective in increasing foot traffic and sales in stores [4] Long-term Brand Implications - While short-term promotions have successfully increased customer traffic, there are concerns about the long-term impact on brand perception [4] - Continuous discounting may lead consumers to perceive a mismatch between quality and price, potentially undermining the brand's high-end image [4]

Core Insights - The "New Quality Hunan Cuisine: Taste of China" event was held, highlighting the growth and promotion of Hunan cuisine, with over 120,000 Hunan restaurants nationwide and nearly 5,000 in Beijing, generating an annual output value exceeding 40 billion yuan [1][2] - The Hunan cuisine industry chain has surpassed an annual output value of 600 billion yuan, ranking high among national cuisines in market share [1][2] - Hunan cuisine has become a focal point in the Chinese dining sector, with a market size growth of approximately 8.9% year-on-year in 2024, outpacing the overall growth of Chinese dining at 5.8% [2] Industry Overview - The number of Hunan restaurants has been increasing annually, with a notable rise in popularity for dishes like spicy stir-fried pork, which have become staples in various restaurant menus [2] - Hunan cuisine's market share in Chinese dining has steadily increased from 9.1% in 2018 to 10.2% in 2023, indicating a growing acceptance and demand for this cuisine [2] - Several Hunan cuisine brands are expanding beyond Hunan, opening stores in major urban centers, with Fei Dazhu having over 200 direct-operated stores nationwide and plans for further openings [2] Competitive Landscape - The increase in Hunan restaurants has led to intensified competition, particularly in cities like Beijing, where multiple popular brands are competing closely [2] - Industry experts anticipate a "price war" among Hunan cuisine brands due to heightened competition, emphasizing the need for innovation in dishes and refined operational strategies to stand out [2]