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鸡排哥8天假期涨粉超40万,节前已成立工作室,10月9日休息一天
Qi Lu Wan Bao· 2025-10-09 03:54
10月8日,江西景德镇鸡排哥在个人社交账号发布一则视频,向全国各地来到家乡景德镇游玩和打卡买鸡排的游客表示感谢。 鸡排哥表示近期天气炎热,游客为买鸡排有时需排队几个小时,对此他感到很不好意思,在此向游客致歉。最后鸡排哥说这几天工作强度较大,计划10月9 日休息一天,今后会以更饱满的精神状态迎接后续的工作,并叮嘱大家回程时注意安全。 网友视频截图 企查查APP显示,9月30日,景德镇市珠山区李俊永餐饮管理工作室(个体工商户)成立,经营者为李俊永(鸡排哥),资金数额5万元,经营范围包含餐饮管 理、食品销售。第三方数据显示,鸡排哥视频平台粉丝数已超94万,其中国庆8天假期涨粉超40万。商业化水平显示,其1-20s、21-60s、60s以上视频广告报 价均为10元。 10月7日,从不少网友发布的视频中看到鸡排哥摊位已正式安装专属空调,由便携式发电机发电。 "鸡排哥"摊位已安装空调。 近日,江西省景德镇鸡排哥李俊永因其独特的经营方式和超高的情绪价值走红网络,被网友称为"景德镇鸡排主理人",吸引众多市民和游客前往打卡购买, 后被景德镇市文化广电旅游局授予"景德镇文旅推介官"称号。据悉,鸡排哥国庆中秋假期期间全勤出摊,有网 ...
连州一牛杂店被曝假期宰客现场改价!市监局:罚款3500元
Nan Fang Du Shi Bao· 2025-10-09 02:07
连州市市场监督管理局还表示,同时,该局也举一反三,对全市经营者主体开展排查整治,坚决打击乱 涨价、乱收费行为。欢迎广大消费者和社会各界人士积极参与监督,若发现价格违法行为,请及时通过 拨打12345或12315热线进行投诉举报,该局将依法进行调查处理,切实保障消费者合法权益。 近日,有消费者反映称广东清远连州市一家牛杂店宰客,店家声称国庆涨价,并现场用笔改菜品价格, 引发关注。10月8日,南都N视频记者从连州市市场监督管理局获悉,经核查,该牛杂店经营场所内有 公示商品销售价目表,但未提前告知消费者国庆节期间价格上涨的情况。该行为违反了《价格法》有关 条款规定,目前已责令其退回该消费者多付的价款50元,并处以罚款3500元。 10月7日,广东清远连州市市场监督管理局发布情况通报称,10月5日,该局接到某消费者投诉,反映该 市某牛杂店经营者存在未尽告知义务乱涨价的情况。该局高度重视,立即开展核查工作。 经核查,该牛杂店经营场所内有公示商品销售价目表,但未提前告知消费者国庆节期间价格上涨的情 况。10月4日,该消费者到店消费时,该牛杂店经营者按其公示价目表每串加收一元的标准进行结算, 结算金额为203元,该行为违反 ...
景德镇“鸡排哥”成立工作室
21世纪经济报道· 2025-10-08 14:46
Core Viewpoint - The article highlights the rise of "Chicken Brother" Li Junyong as a viral sensation during the National Day holiday, emphasizing his dedication to quality and customer service in his food stall business in Jingdezhen, Jiangxi. Group 1: Business Operations - "Chicken Brother" established the "Jingdezhen City Zhushan District Li Junyong Catering Management Studio" on September 30, with a focus on catering management and the sale of pre-packaged food [1][5]. - The stall has installed air conditioning to improve customer comfort during hot weather, as evidenced by multiple videos shared by netizens [3][5]. - Li Junyong and his family work long hours, starting at 6 AM and often finishing around 1 or 2 AM the next day, to meet the high demand for their chicken products [5]. Group 2: Customer Engagement - Li Junyong expressed gratitude to customers for their support and apologized for long wait times, indicating that some customers have queued for hours [4][5]. - He actively engages with customers through humorous remarks and maintains a focus on quality, refusing to use pre-prepared ingredients [5]. Group 3: Quality Assurance - In response to health and safety concerns raised by some netizens, Li Junyong provided testing reports showing that his chicken and cooking oil passed health inspections in Nanchang and Hangzhou [6]. - He also shared his health inspection training certificate to reassure customers about food safety [6].
“鸡排哥”成立工作室,经营范围为餐饮管理等!摊位已装空调
Nan Fang Du Shi Bao· 2025-10-08 11:22
南都此前报道,李俊永平时在景德镇市珠山大道一带摆摊卖鸡排、鸡柳,因其对于出锅品质的严格、极 具特色的经营方式,以及在安抚排队顾客时层出不穷的金句等,在网络平台走红。"做完你的做你的, 这种场面我还是在控制"等营业片段,更衍生出丰富的"二创"视频。 面对越来越多慕名而来的顾客,其妻子"鸡排嫂"向南都记者介绍,他们现在每天早上六点多起来准备, 一直到第二天凌晨一两点,甚至两三点才休息。"以前也没那么早睡,要忙到晚上12点。"尽管如此供不 应求,"鸡排家族"还是坚持品质,每天出摊前都在家里把当天的鸡肉备好,拒绝"预制"。 关于部分网友对其摊位售卖鸡排的相关卫生质量问题的质疑,10月5日,"鸡排哥"李俊永在社交平台上 发布视频,出示了使用生肉、炸制鸡排以及食用油的检测报告,并表示"所有检测,6个批次,在南昌和 杭州检测均为合格,请大家放心食用"。此外,"鸡排哥"还在视频中晒出了他本人的餐饮从业人员健康 检查知识培训合格证。 针对网友对其在国庆假期期间应对超高客流量出摊至深夜的担忧,"鸡排哥"李俊永也在视频中表 示,"10月8日我没有计划休息,还是正常出摊,老地方固定的时间,不见不散。" 采写:南都N视频记者 周敏萱 ...
平陆运河风物志㊼ | 三餐四季粉中味
Guang Xi Ri Bao· 2025-10-05 02:28
厨师在炸猪脚。均为陆敏 黄开碧 摄 准备出锅的猪脚金黄爽脆。 10月1日,钦州老街四马路,凌晨4时,"老罗婆"猪脚粉店的灯已亮起。 大锅里热气袅袅,猪脚吸饱汤汁,在灯下泛着油润红亮的色泽;烤叉烧、备米粉、腌小菜……罗乾烈夫妇手脚麻利,为当日的营业忙得不停。 这是国庆中秋假期第一天,除了邻里熟客,慕名而来的游客也不会少。作为经营40多年的老店,"老罗婆"名声在外,不少人会跟着网上的攻略专程而 来。 7时,满满三大盆猪脚摆上案台,食客陆续进店。先来的街坊熟门熟路,拿起搁在盆上的长木筷,径直挑选心仪的猪脚——蹄尖脆、猪肉嫩,大骨裹着 一层"虎皮",咬一口Q弹软糯。吃肉嗦粉间,再喝上一口鲜醇骨汤,搭配酸辣小菜解腻开胃,一碗下肚,足以饱腹一上午。 "这个粉,我一直吃。"90岁的刘华珍阿婆眉眼间,满是对这口味道的喜爱。 时光回溯至1981年,罗乾烈的母亲廖秀荣,用摆摊攒下的钱在四马路开起"老罗婆"猪脚粉店,成为改革开放后钦州老街最早的猪脚粉店之一。前几年, 罗乾烈接过母亲的手艺,这家小店也成为钦州市级非遗代表性项目——钦州猪脚粉制作技艺的一个传承点。 钦州有句俗语:"闻到猪脚粉,神仙也打滚。"作为民间小吃,钦州猪脚粉的历 ...
“沙县大酒店”,收留了多少自律的中年男人
Hu Xiu· 2025-09-30 06:10
前有景德镇鸡排哥,用6块钱的现炸鸡排征服了年轻人的胃,"你可以拒绝我,但是请你不要拒绝美味。" 后来人们发现,"沙县主理人"才是古希腊掌管大馋丫头和小子们胃口的神。 你以为的沙县小吃,是打工人的穷饱饭,路边随意一个不起眼的门面,进去后人均十几块钱就能吃饱。事实上如今的沙县小吃,已经摇身一变成了 年轻人自己的减脂餐厅。 甚至在社交媒体上,"沙县主理人"只需要知道对方的当日体重、当日训练的强度,就能给出一份私人订制的食谱。"今天练腿你要吃四倍碳水,你要 吃70克的蛋白质、跟280克的碳水,加上200克的青菜,按照我的吃法明天还能瘦一斤。酷酷一顿操作,比你的私人教练还要靠谱。" 有人说,沙县小吃bsitro才是打工人自己的漂亮饭。"其实知道自己今天该吃多少蛋白质和多少碳水并不难,难的是沙县主理人能给你精准地做出 来,而且美美摆盘。沙县小吃预不预制不知道,但每一盘肯定是私人订制。" 自从主理人这个标签在互联网上成为了一种调侃后,一群踏踏实实做餐饮的老板们就坐不住了。 如今的沙县小吃,已经不是普通的沙县小吃,而是变成了午夜肌肉男健身俱乐部。"店里坐着的不再是大学生和打工人,而是精神焕发的肌肉男和有 氧女,氛围感堪比模特 ...
来了深圳,不仅免单还免忧
Sou Hu Cai Jing· 2025-08-22 06:45
Core Viewpoint - A small eatery in Longgang, Shenzhen, gained significant online attention after refunding 13 yuan to two recent graduates, highlighting the warmth and kindness in the city, which resonated with many people online [7][9]. Group 1: Company Overview - The small eatery, opened in June, is run by Mr. Pan and Mr. Huang, who have over 20 years of experience in Shenzhen's food industry [8][9]. - The restaurant's owner, Mr. Pan, emphasized the importance of helping others, stating that providing a meal is a way to support those in need [9][10]. Group 2: Community Impact - The story of the refund led to a "warm relay" initiated by the Longgang Youth Committee, which connected the graduates with resources for accommodation and job opportunities [10]. - The committee facilitated the graduates' stay at a youth hostel and provided assistance in job matching and resume optimization, aiming to help them integrate into the city [10].
新潮观鱼:不再“脑袋大脖子粗”,这些青年厨师将如何颠覆“餐饮江湖”?
Guan Cha Zhe Wang· 2025-08-08 02:55
《一饭封神》节目中正在讨论战术的"小厨"团队 【文/新潮观鱼】 接管老字号的小青年,"米粉王子"的小吃标准化之路 世界级实力派歌手亚当·兰伯 顶着"津市米粉王子"的称号参加《一饭封神》,用"小吃"PK"大餐",黄玢昊坦言自己心态很端正:"我不是一个特别专业的厨师,虽然从小跟着长辈做米粉 但系统接触厨师技艺也才两三年,我知道以我的能力要晋级是非常困难的。" "米粉这个东西,其实再怎么做都变不出什么太多的花来。但让我很开心的是我通过这个节目把我们的湖南米粉技艺展示出来就很满足了。我记得李诞老师 在二楼听说我被淘汰还很惊讶,说我做的那锅牛肉汤太香了。" 特刚落地湖南长沙,就在刘聋子粉馆被"偶遇"了 就是这碗看似"变不出什么花来"的湖南米粉,在当下多如牛毛的同质化小吃餐饮加盟连锁的竞争中要活下来、活得好,并不是一件容易的事。初出茅庐的黄 玢昊拿出的振兴80年老店的方案是"标准化"和"工业化"。他先去了肯德基,用了一年时间从普通店员干到店长。"我学的金融专业和小吃没有关系,肯德基 也属于快餐,而且是非常成熟的标准化快餐,所以我就去那里学习,对中式快餐一定会有帮助。" 是什么让这批不同背景、不同经历的年轻人一头扎进了厨师 ...
暑期经济一线观察丨一条街,点亮东北小城“夜经济”
Xin Hua She· 2025-07-29 12:21
Group 1 - The core viewpoint of the article highlights the vibrant development of the Northeast Night City in Meihekou, Jilin Province, which has become a significant driver for local economic growth and tourism [2][4][6] - The Northeast Night City covers an area of 40,000 square meters and consists of five main sections, featuring over 200 businesses in dining, intangible cultural heritage, and entertainment since its operation began in 2021 [4][6] - The success of the Northeast Night City reflects the local government's efforts to innovate and enhance the night economy, transforming "night vitality" into a new driving force for county development [6] Group 2 - The bustling atmosphere of the Northeast Night City has positively impacted nearby attractions such as Zhibei Village and Hailong Lake Park, contributing to their rapid development [6] - As a national all-area tourism demonstration zone, Meihekou City has implemented a "22°C summer retreat" theme, organizing unique events like the college student music competition and the Meihe Summer Festival to create a new ecological experience for summer tourism [6]
地方美食如何香飘四海(纵横)
Ren Min Ri Bao· 2025-05-29 22:21
Core Viewpoint - The establishment of local food safety standards is essential for the long-term development of regional cuisines, balancing flavor and standardization to enhance quality and market order [1][2][3]. Group 1: Importance of Standardization - The trend of setting standards for local delicacies is gaining momentum, with recent proposals for standards on black garlic, chicken cake, and glutinous rice lotus root in Jiangsu Province [1]. - The increasing number of snack and fast food outlets, exceeding 3.6 million nationwide as of March this year, highlights the growing market demand for local cuisines [1]. - Standardization can help address issues of inconsistent quality and safety in local food offerings, which are often affected by varying business practices and environmental conditions [1][2]. Group 2: Benefits of Standardization - Standardization promotes controllable quality and operational norms, allowing regional specialties to be more recognizable and marketable [2][3]. - Successful examples include Liuzhou snail noodles, which transformed from street food to a popular brand with an annual output value reaching hundreds of billions, and Shaxian snacks, which have expanded to around 80 countries [2]. - The experience shows that standardization lays a solid foundation for the normalization, branding, and scaling of local cuisines, enhancing brand influence and market competitiveness [2]. Group 3: Implementation of Standards - The process of setting standards requires careful consideration to avoid losing the unique essence of local cuisines, focusing on "taste standards" rather than a uniform "standard taste" [3]. - Standards should be practical and based on thorough research, identifying key indicators that reflect product characteristics and converting them into quantifiable parameters [3]. - Flexibility in standards is necessary to allow for differentiation and innovation in food quality, with recommendations for non-mandatory guidelines to encourage positive development [3][4]. Group 4: Enforcement and Compliance - Effective implementation of standards is crucial, necessitating strong regulatory oversight and self-discipline among businesses to uphold the integrity of local food brands [4]. - The goal is to find a balance between tradition and standardization, enabling local cuisines to thrive and gain international recognition [4].