Core Viewpoint - The launch of the "Black Pearl" restaurant guide overseas aims to cater to Chinese tourists' preferences for dining options that align with their taste, especially during international travel [1][14]. Group 1: Market Trends - The outbound tourism market for Chinese citizens is projected to reach 146 million trips in 2024, nearing pre-pandemic levels [3]. - Major destinations for Chinese tourists include Hong Kong and Macau (30%), Southeast Asia (14.7%), and Northeast Asia (10.6%) [3]. - Dining expenses account for 28% of total travel spending among Chinese tourists, highlighting their significant consumption power abroad [3]. Group 2: Consumer Preferences - Chinese tourists often struggle to find suitable dining options abroad that meet their taste preferences, leading to dissatisfaction with local restaurant ratings [1][3]. - There is a growing demand for authentic Chinese cuisine overseas, as many existing Chinese restaurants have not evolved to meet modern consumer expectations [4][5]. Group 3: Restaurant Strategies - New Chinese restaurants abroad are focusing on authentic flavors and high-quality dining experiences to attract Chinese customers [10][12]. - Successful overseas Chinese restaurants, such as "Yongfu" in Singapore, emphasize a diverse menu that includes various regional Chinese cuisines while maintaining high standards of service and quality [10][13]. - The "Black Pearl" guide, initiated by Meituan, provides a reliable reference for Chinese tourists seeking quality dining options abroad, enhancing their travel experience [14][15]. Group 4: Future Developments - Meituan plans to enhance its platform with AI technology to provide personalized services for cross-border dining and travel experiences [15]. - The expansion of the "Black Pearl" guide internationally is expected to facilitate better connections between Chinese consumers and overseas restaurants, promoting culinary innovation and cultural exchange [14][15].

爆发式增长的跨境游带动了国内旅游平台的业绩，带火了各大社交平台上的打卡点，也带来了愈发严峻 的吃饭问题。 "今天吃什么"不仅是笼罩在每一个工位上的后现代哲学思辨，也是在异国他乡的大床房上醒来，映入脑 海的第一件头等大事。"出去一个留子，回来一个厨子"是网络上经久不衰的热门话题，"拯救中国胃"则 是中国互联网平台众多出海战绩中最容易被低估的一个环节。 大部分中国游客也许都有着类似的感受——在互联网的话题和标签之外，我们对自以为熟识的异域其实 知之甚少。 社交媒体上的假中餐和白人饭越来越多，似乎也在呈现着一个事实： 以食为天的中国人，在海外的餐桌 体验，恐怕远远没有得到满足。 刻板印象 之外 激怒一个意大利人只需要往披萨里加菠萝，迷惑一个中国人也只需端上一份左宗棠鸡。 出境游重新升温，各个国家地区开始加大力度吸引中国游客，除了新西兰、韩国、泰国这些老牌热门目 的地，甚至阿富汗也不敢落伍[1]。但旅游业的兴旺也反衬着餐桌上的烦恼，"吃什么"的问题，正随着中 国游客脚步扩散到每一个经纬度。 身在异国他乡，无论是正宗地道的当地美食，还是魂牵梦萦的故乡滋味，似乎都缺少一本直观的攻略指 南。 原因很大程度上在于，互联网上的 ...