中新社贵阳1月11日电 题：从卤肉饭到"月老墙" 台湾大伯伯的贵阳温情驿站 9日，陈文建店里的"爱情留言板"。中新社记者 周燕玲 摄 "想给大家创造一个轻松认识、交流的机会，特别是现在很多年轻人工作忙、圈子小。"陈文建说，虽然 从未刻意追踪结果，但看到墙上和箱子里渐渐积攒起来的纸条，甚是欣慰。 陈文建的经历本身就是一段跨越海峡的故事。早年他在台湾从事快递物流行业，也曾将事业拓展至大 陆。退休后，作为"贵州女婿"的他于2018年随家人来到贵阳生活，因自身对美食的浓厚兴趣与一手好厨 艺，便萌生了开台湾小吃店的念头。 走进台湾大伯伯的店，就像一个微型的台湾风情展，墙上挂着台湾景点的照片，吧台上方垂落着写有台 湾县市地名与小吃的布帘——苗栗的客家萝卜糕、新北的三杯鸡……每一处地名都指向一道风味，共同 构成一幅"可食用的地图"。 美食是主角，但角落里还藏着"月老墙"，这是店里一处特别且充满人情味的角落。在那面"爱情留言 板"上，贴满了食客的手写纸条，有人写下对爱情的期许，有人记录生活的感慨。 9日，陈文建在店里为食客准备卤肉饭。中新社记者 周燕玲 摄 2026年1月 中新社记者 周燕玲 在贵阳一家台湾小吃店的吧台上，两 ...

（来源：团结报） 许是下午，客人不多，老板索性亲自招呼。他操着明显的宜兰口音，短发利落，胡子修得精致，讲话却 很随和。他叫Lucas杨，来英国十余年。最初因留学而来，毕业后和朋友创业，也曾在快餐店打零工。 年过三十，他发现自己始终放不下家乡味道，最终拿出积蓄在伦敦街巷里开了这家小店。 说着说着，后厨铃声"叮叮"作响。Lucas及时止住话头，把餐食端到我面前：盐酥鸡金黄酥脆，拌着紫 苏叶与甘梅粉；卤肉饭的卤汁深褐浓亮，紧紧包裹着肥瘦相间的猪肉。入口的一瞬间，肉香、饭香、卤 香、甜香叠在一起，像一盏灯把人的精神点亮。我忍不住脱口而出：这是我在英国吃过最好的猪肉。 Lucas笑着解释，猪肉的膻味常与公猪体内物质有关，而欧美许多地区出于成本与习惯等原因不阉割公 猪，所以肉味更重。他只能挑膻味较轻的母猪肉，再用酱油、冰糖、红葱酥、香菇慢火炖煮数小时，卤 好后还要冷藏"醒味"，让香气沉进去、腥臊散出来。他说这几乎是每个来到英国的华人都会遇到的难 题，自己也不例外；幸好小时候跟阿婆学过一点手艺，否则哪能端出这碗卤肉饭。 聊到这里，他忽然问我："你知道台湾卤肉饭的来历吗？" 转自：团结报 □ 曹 舸 伴随着经济全球化的不断深 ...

中新网南昌12月26日电 (吴鹏泉 王中庆)隆冬时节，从街边小馆到特色餐厅，一道道冒着"锅气"的赣 菜，为食客带去暖意。 随着赣菜尤其是"江西小炒"名气越来越大，包小斌发现，店内外地游客日益增多。"'江西小炒'食材鲜辣 适口，契合当下许多人的饮食喜好。"他希望将客家文化符号融入餐厅细节，让食客更直观感受客家魅 力。 "江西米粉""江西小炒"等赣菜IP陆续出圈出彩。赣菜持续走红，火热的不只是终端餐饮企业，供应链端 的企业同样受益。 上述餐厅负责人包小斌从事餐饮行业八年。在他看来，美食是文化传播的载体。"赣南客家菜里藏着太 多故事，三杯鸡因文天祥而出名，赣南小炒鱼与王阳明颇有渊源……这些都是我们宝贵的文化财富。" 包小斌近日受访时认为，餐饮从业者有责任和义务把这些有温度、有故事的美食推向市场，让更多人通 过美食了解江西、爱上赣菜。 长江中下游省份江西自古就是"鱼米之乡"，赣菜是当地重点打造和发展的产业。近年来，江西官方出台 了一系列政策举措，扩大赣菜的知名度和影响力。 江西南昌市红谷滩区一餐厅，赣南客家风情浓郁。包厢仿照客家围屋而建，木质窗棂、竹编饰物点缀其 间。瑞金牛肉汤、三杯鸡等经典客家菜是餐厅的主打菜。 江 ...

Group 1 - The event "Wuyi Mountain Water · Min Cuisine Chef Competition" was held in Sydney, attracting over 200 participants from the Min and Taiwan communities, emphasizing the importance of food in cultural connection and heritage [1][2] - The Deputy Consul General of China in Sydney, Wang Chunsheng, highlighted that Chinese cuisine serves as a significant cultural identity symbol for Chinese people, fostering warmth and unity among overseas Chinese [2][4] - The competition featured 27 main dishes and 7 tea dishes, showcasing traditional Min and Taiwanese cuisines, with special dishes prepared by a chef team from the Chinese Consulate [6][10] Group 2 - The event was co-hosted by the Australia Xiamen Chamber of Commerce and the Australian Taiwan Compatriots Association, reflecting the deep-rooted connections between the Min and Taiwan communities [5] - The competition not only focused on culinary skills but also aimed to promote cultural exchange between China and Australia, with a special tea segment introduced to enhance this cultural dialogue [5][6] - Awards were given for the best dishes, with the competition serving as a platform for cultural integration and the promotion of Chinese culinary arts [10]

Core Viewpoint - The article discusses the launch of "Nanchengxiang Fresh Stir-Fry Community Canteen" in Beijing, highlighting its innovative approach to community dining through a self-service and fresh stir-fry model, which aims to attract consumers seeking quality and flavor in a competitive market [1][11][18]. Group 1: Business Model - The canteen adopts a "fresh stir-fry + self-service weighing" model, positioning itself as a "community stir-fry canteen" [1][5]. - The store features an open kitchen design, allowing customers to see the cooking process, enhancing the appeal of fresh stir-fry [1][5]. - The dining process is simplified into a clear sequence: cleaning hands, taking trays, selecting dishes, weighing for checkout, and returning utensils [5][9]. Group 2: Product Offering - The canteen offers over 20 types of dishes, with an average cost of 20 yuan per person [7][10]. - Dishes are categorized into five areas: single dishes, meat, vegetables, staple foods, and self-service [7][10]. - Pricing is based on weight for stir-fried dishes (3.18 yuan per 100g for meat, 1.58 yuan per 100g for vegetables) and fixed prices for single dishes (5 yuan for braised pork, 4.9 yuan for shrimp) [9][10]. Group 3: Market Context - The "stir-fry" model is a response to changing consumer preferences, with a growing demand for freshly cooked meals [11][18]. - The competitive landscape in Beijing's dining market is intensifying, with various brands entering the space, making the stir-fry model a strategic necessity for differentiation [14][15][18]. - Nanchengxiang's total revenue reached 1.6 billion yuan in 2024, a 9% increase year-on-year, but with a 14% decline in single-store revenue and a 35% drop in profit [16][20]. Group 4: Operational Adjustments - To cope with competition, Nanchengxiang is adjusting its operational strategies, including reducing costs by eliminating free fruit and modifying self-service options [21][22]. - The introduction of a small hot pot option for dinner aims to enhance profitability and meet consumer demand for variety [23][24]. - The shift towards a focus on "value cultivation" rather than mere expansion reflects a broader trend in the industry towards optimizing individual store profitability [24].

Core Insights - The article highlights the entrepreneurial journey of Zhang Yufeng, known as "Sister Shitou," who brought Taiwanese cuisine to Tianjin, fostering cultural exchange and community ties through her restaurant [1][2][3] Group 1: Business Overview - Zhang Yufeng opened her first restaurant, "Shitou Hotpot," in Tianjin in 2013, focusing on Taiwanese-style hotpot, which led to her nickname "Sister Shitou" [1] - Currently, she operates "Zhuangjiao Dianzi," a restaurant that aims to bring the authentic flavors of her hometown to Tianjin, with a name that reflects a connection to her roots [1][2] - The restaurant features a cozy atmosphere with decor that blends Taiwanese and Tianjin elements, including private rooms named after Taiwanese locations [2] Group 2: Cultural Integration - Zhang Yufeng faced initial cultural differences in dining habits between Taiwan and Tianjin, which motivated her to better understand and integrate into the local culture [1] - The humor and friendliness of Tianjin locals helped her feel a sense of belonging, transforming business interactions into friendships [2] Group 3: Culinary Offerings - The menu includes traditional Taiwanese dishes such as Three-Cup Chicken, Braised Pork Rice, and Squid Balls, with ingredients sourced from Taiwan to maintain authenticity [2] - Zhang Yufeng actively promotes her restaurant through social media, sharing her culinary experiences and engaging with customers, which has made her a popular figure in the community [2] Group 4: Future Aspirations - Zhang Yufeng expresses a desire to reopen a shrimp fishing venue in Tianjin, inspired by a common leisure activity in Taiwan, which she believes could attract interest in the northern city [3] - She views Tianjin as a city that has witnessed her personal growth and holds hopes for future endeavors in the culinary space [3]