Core Insights - The "Shanghai Summer" International Consumption Season and Global Food Festival has opened, showcasing local spicy cuisine and aiming to boost Shanghai's nighttime economy and dining market growth [1][2] - Meituan reported that the number of Sichuan cuisine restaurants in Shanghai exceeds 7,500, making it the leading local cuisine in the city [1] Group 1: Event Overview - The event is guided by the Shanghai Municipal Commission of Commerce and the Jing'an District People's Government, and is hosted by Dazhong Dianping and Wanglaoji, lasting for three days [1] - The festival features various spicy local cuisines, including Jiangxi, Hunan, and Sichuan, as well as Shanghai's local dishes, Shandong cuisine, Anhui cuisine, and Taiwanese cuisine [1] Group 2: Market Trends - From January to July this year, the top five spicy cuisine categories in Shanghai by consumption growth are Jiangxi, Hubei, Yunnan, Guizhou, and Shaanxi [1] - Jiangxi cuisine has seen a 115% year-on-year increase in consumption, making it the fastest-growing local cuisine in Shanghai [1] - Jiangxi cuisine is known for its "fresh, spicy, fragrant, and mellow" flavors, and local restaurants are increasingly popular among consumers in Shanghai [1] Group 3: Featured Dishes - The festival showcases local specialties such as Nanchang's "Woguanli" meat sauce mixed rice noodles, "Wanyan" Mengcheng baked cakes, "Lucai" spicy seafood, and "Guanguanji Halal Restaurant" hand-grabbed lamb [1]

2025.08. 15 本文字数：3118，阅读时长大约6分钟 作者 | 第一 财经 揭书宜 王奕然 "周一到周四晚市排队时间大概是20-40分钟，周五至周日晚市排队时间大概是60-150分钟。" 近日，主打江西菜的欧记大排档上海浦东首店的工作人员告诉第一财经记者，门店已经营业了一年的 时间，几乎每天都有大量食客要排队等座，即使如此，每天的翻台率仍高达4轮左右。在晚市之后， 欧记大排档的夜宵也会一直营业至凌晨2点。 "江西小炒"在近1-2年里火了。江西菜层次分明的"咸香辣"与"猛火现炒"的烟火气，俘获了越来越多消 费者的胃。然而，当行业高速扩张，矛盾已悄然浮现：追求规模与效率的连锁化浪潮，如何容得下江 西菜讲究"锅气"的现炒模式？江西菜又能否跳脱出"平价、接地气"的刻板印象，向着高端化发展？ 注册企业激增 以往，江西小炒以粗放经营的夫妻店为主。近年来，一些连锁品牌逐渐出圈。企查查数据显示，"江 西小炒"相关企业2024年全年注册量较前一年增加了一倍。截至目前，今年已注册43家，其中前7月 注册38家，达去年同期注册量5倍有余。据江西省当地媒体报道，2024年1—11月，全省限额以上餐 饮收入417.82亿元， ...

规模化、标准化又与"猛火现炒"的江西菜核心理念存在潜在冲突。 "周一到周四晚市排队时间大概是20-40分钟，周五至周日晚市排队时间大概是60-150分钟。" 近日，主打江西菜的欧记大排档上海浦东首店的工作人员告诉第一财经记者，门店已经营业了一年的时间，几乎每天都有大量食客要排队等座，即使如此， 每天的翻台率仍高达4轮左右。在晚市之后，欧记大排档的夜宵也会一直营业至凌晨2点。 "江西小炒"在近1-2年里火了。江西菜层次分明的"咸香辣"与"猛火现炒"的烟火气，俘获了越来越多消费者的胃。然而，当行业高速扩张，矛盾已悄然浮现： 追求规模与效率的连锁化浪潮，如何容得下江西菜讲究"锅气"的现炒模式？江西菜又能否跳脱出"平价、接地气"的刻板印象，向着高端化发展？ 注册企业激增 以往，江西小炒以粗放经营的夫妻店为主。近年来，一些连锁品牌逐渐出圈。企查查数据显示，"江西小炒"相关企业2024年全年注册量较前一年增加了一 倍。截至目前，今年已注册43家，其中前7月注册38家，达去年同期注册量5倍有余。据江西省当地媒体报道，2024年1—11月，全省限额以上餐饮收入 417.82亿元，同比增长11%，"江西小炒"话题在抖音平台播放 ...