Core Viewpoint - The article highlights the prevalence of consumer traps in the dining industry, particularly in Chengdu's high-end Sichuan cuisine restaurants, which are often overpriced and underwhelming in quality [1][3]. Group 1: Consumer Behavior - Many consumers are drawn to restaurants that boast of being top-tier or having renowned chefs, despite the actual dining experience often falling short of expectations [1][3]. - The phenomenon of high prices in these restaurants is likened to a status symbol, where the experience is more about social media validation than genuine culinary satisfaction [3]. Group 2: Pricing and Quality - Some Sichuan restaurants are reported to have exorbitant average spending, with some charging upwards of 600 yuan per person, and the most expensive reaching 1800 yuan [1]. - The article criticizes the quality of food in these establishments, suggesting that the dishes are often modified versions of traditional Sichuan cuisine and lack authentic flavor [3]. Group 3: Market Dynamics - The article notes that the dining market is segmented by consumer income and preferences, with different classes having varying consumption philosophies [3]. - It emphasizes the importance of rational consumption based on individual financial capabilities, urging consumers to be mindful of their spending in the face of such consumer traps [3].

以下文章来源于正和岛 ，作者韩东 微澜 你干哪些事会死，你就离这些事远点。 口述：韩东（麻辣诱惑创始人） 编辑：微澜 来源：正和岛（zhenghedao） 很多人都认为，成功者总结经验，都是事后诸葛亮，因为「成功了说什么都对」，那么，失败 者的经验呢？ 今天我们分享一篇「失败者」的自述。在他的讲述中，你能看到一个人从成功走向失败的全过 程，从「楼起」到「楼塌」，亲历者的体悟尤为珍贵。 一个男人50岁时，从人生巅峰跌到最低谷，从身价25亿到负债3亿，是什么感觉？ 2020年之前，韩东不需要思考这个问题，而在5年后，韩东已经可以平静地接受这份命运的 「馈赠」了。 3月底，因为「老赖」的身份，韩东被限坐高铁，辗转数个小时的绿皮火车后，他从石家庄赶 到北京，对着现场的50余位企业家坦诚地讲述了自己的创业败局。 正和岛 . 正和岛，基于信任链接的企业家供需适配平台。 6小时的时间里，韩东回顾20多年创业生涯，将过去所经历的辉煌、惨败、磨难一一剖开，展 露在众人面前。 在中国餐饮业的黄金年代，「麻辣诱惑」曾是无数餐饮人心中的神话，凭借着独特的麻辣风味 和创始人韩东的商业眼光，麻辣诱惑一度成为业界标杆—— 创立短短数年，麻 ...

02:13 麻辣，川菜最具特色的口味之一。它的拼音直译"mala"，也随着川菜走向世界而成为外国人熟悉的通用表达。 在川菜故乡四川，首部致力于促进川菜产业发展的地方性法规5月1日正式施行。从产业促进、人才培养，再到文化传承，"麻辣"的方方面面都将有法可依。 香飘万里 川菜挑动世界味蕾 四川旅游学院烹饪与食品科学工程学院的川菜大师兰明路，近日刚刚接过一通越洋视频电话。对方是为美国印第安纳州的政府机构招募川菜厨师，并开出了 8至12万美金的基础年薪。 "我十分乐意促成川菜厨师'出海'，但这个薪资待遇不算高。"兰明路说，他带出的学生在海外年薪拿百万人民币的很多。 川菜故里 法治护航千亿产业 在中国，川菜产业已发展至相当规模。全国川菜（含火锅）门店超32万家，城市覆盖率达92.2%，排各大菜系首位。2024年，四川省以川菜为主体的餐饮收 入3846亿元、同比增长6.9%。 "如此庞大且快速发展的产业，急需立法引导和规范，解决产业发展的根本性、长远性问题。"四川省人大常委会法制委副主任委员贺江华说。 产业不断发展壮大，深层次问题逐渐浮出水面。产业标准化程度不足，难以实现大规模连锁化扩张；产业链各环节协同性不够，上下游企 ...

Core Points - The Sichuan Provincial People's Congress held a special press conference to announce the "Sichuan Province Regulation on Promoting the Development of Sichuan Cuisine" which will take effect on May 1 [1] - The regulation aims to strengthen legal protection for the development of Sichuan cuisine, addressing previous policy measures that were fragmented and lacked a comprehensive approach [1][2] - The regulation consists of 29 articles focusing on promoting the Sichuan cuisine industry, enhancing regional cooperation, internationalization, cultural heritage, and talent cultivation [1][2] Industry Development - Sichuan is the second province in China to legislate for a local cuisine, learning from the legislative experience of Guangdong's Cantonese cuisine regulation [2] - The regulation emphasizes a problem-oriented approach to construct a modern Sichuan cuisine industry system, addressing issues such as departmental coordination, industry chain improvement, and talent supply [2][4] - The Sichuan Provincial Department of Commerce will lead six key initiatives, including brand cultivation, restaurant evaluation systems, and promoting Sichuan cuisine consumption and internationalization [4] Brand and Market Strategy - Sichuan aims to build a brand matrix system for Sichuan cuisine, integrating public brands, specialty foods, and time-honored brands to enhance market presence [4] - The province has 57 "Chinese Time-Honored Brands" and over 200 "Sichuan Time-Honored Brands," with 80% related to Sichuan cuisine [5] - The regulation highlights the importance of brand as a core element and the key role of market entities in driving the development of Sichuan cuisine [4] Internationalization Efforts - The international recognition of Sichuan cuisine is high, but its image and influence need enhancement, which is a significant goal of the new regulation [6] - The Sichuan Non-Heritage Association plans to promote Sichuan cuisine through various channels, including participation in domestic and international exhibitions [6] - The Sichuan Provincial Department of Commerce will facilitate foreign trade and investment for Sichuan cuisine enterprises, encouraging them to explore international markets [6] Talent Development - Sichuan has over 60 educational institutions offering programs related to Sichuan cuisine, producing nearly 20,000 professionals annually [7] - The province is transitioning from traditional apprenticeship models to standardized and scientific training methods in culinary education [7] - The regulation reinforces the commitment to cultivating culinary talent and supporting the high-quality development of Sichuan cuisine [7]