Core Insights - The 2025 First Chongqing Chuan Chuan Xiang Industry Conference was held from October 17 to 19, aiming to transform the industry from "dispersed development" to "collaborative win-win" for high-quality growth [1][2] - The conference was organized by Muge, a leading beef tallow company with over 40 years of experience, emphasizing its commitment to industry upgrade and empowerment [1][4] Industry Development - The Chuan Chuan Xiang industry is experiencing robust growth but lacks a unified, high-end communication platform, which has hindered collaborative development [2] - Muge, in collaboration with the Chongqing Hot Pot Industry Association and the Chuan Chuan Xiang Special Committee, successfully filled the gap for a high-end summit in the Chongqing Chuan Chuan Xiang industry [2] Conference Highlights - The conference featured a strong lineup of industry leaders and utilized a "data decoding + practical sharing" dual matrix to address industry pain points [5] - Key discussions included brand differentiation, sales growth strategies, efficient inventory management, and community operations, providing actionable solutions to industry challenges [7] Supply Chain and Standards - Muge's chairman, Yan Chao, led discussions on brand youth communication and community building, focusing on transforming short-term traffic into long-term retention [10] - Yan Chao also presented insights on the current state of the Chuan Chuan Xiang supply chain, offering strategies for cost control and customer empowerment [12] - Muge is a key player in drafting national standards for beef tallow, emphasizing quality and safety in the industry [14] Product Innovation - Muge introduced a new product specifically designed for Chuan Chuan Xiang, showcasing advancements in quality and production techniques [16] - The company aims to continue leading the industry by developing products that meet the specific needs of the Chuan Chuan Xiang market while promoting a unified standard and resource sharing [16]

Core Insights - The article discusses the evolving preferences of young consumers regarding hot pot, highlighting a shift in taste and dining frequency, as well as the emergence of alternative dining options. Group 1: Hot Pot Preferences - The most popular hot pot base among young people is "spicy hot pot," favored by 74.2% of respondents, followed by "Chaozhou beef hot pot" at 57.5% [2][3] - Different age groups exhibit varying preferences, with 77.6% of post-95s favoring spicy hot pot, while over 50% of post-00s prefer tomato hot pot [5][6] - Regional preferences show that spicy hot pot is most popular in Chengdu, while other cities have their own favorites, such as sour soup hot pot in Guangzhou and tomato hot pot in Suzhou [8][10] Group 2: Hot Pot Ingredients and Dipping Sauces - Beef is the most favored hot pot ingredient, chosen by 86.6% of young consumers, followed by shrimp paste at 57.1% and lamb at 53.0% [11][12] - The most popular dipping sauce is sesame oil, with a 62.8% preference, followed by minced garlic and sesame paste [14][15] Group 3: Dining Frequency and Brand Preferences - Despite a strong interest in hot pot, the frequency of dining out has decreased, with many young people eating hot pot less than twice a month [21][22] - "Haidilao" is the leading hot pot brand, preferred by 65.6% of respondents, indicating its strong market position [23][24] Group 4: Factors Influencing Hot Pot Choices - Key factors influencing hot pot choices include taste (90.2%), freshness of ingredients (60.9%), and price (76.0%), with waiting time also becoming a significant concern [26][27] - Young consumers are increasingly price-sensitive, with over 50% willing to pay between 100-200 yuan per person for hot pot, and nearly 40% preferring options under 100 yuan [32][34] Group 5: Emerging Trends in Dining - The article notes a rise in alternative dining options such as small hot pots, grilled fish, and skewers, with small hot pot establishments growing at a rate of 33.5% [36][37] - The shift towards "one-person meals" reflects changing consumer behavior, as young people seek more affordable and convenient dining experiences [43][55]