记者丨王滢 编辑丨江佩霞 "人均消费上百元""年轻人排队3小时也要吃"……近两年，一股云贵川bistro的热潮席卷网红商圈，刷屏 各大社交平台。 据21世纪经济报道记者实测某网红品牌，人均消费可达上百元，云贵本地餐馆里25元的铜锅油焖鸡，在 云贵川bistro里标价86元。其他bistro餐厅更是将当地街边8元的酸汤米线卖到48元，溢价6倍。对此，社 交平台上有不少网友纷纷表示"被刺"。 bistro是什么？为什么云贵川菜系加上一个英文后缀就火了？让年轻人上头的原因是什么？ 其中，Ameigo梅果·云贵川bistro在全国已开设超120家门店，仅在广东省就布局了10家。其在广州正佳 广场的新店开业后，迅速晋升为商场"新晋顶流"，每天打卡的年轻人挤满通道。网红品牌山野板扎不到 3年就在全国开设57家门店，所到之处几乎都能登顶当地餐饮热度榜，杭州单店月营业额更是突破200万 元。另一头部品牌野果yeego全国门店数已达51家，共同推动着这一品类的快速扩张。 云贵川bistro成商圈新晋"排队王" 这个秋天，北上广的年轻人似乎都在忙着同一件事：排队吃云贵川bistro。 "4:00多取号，8:30才吃上""排到最后 ...

"人均消费上百元""年轻人排队3小时也要吃"……近两年，一股云贵川bistro的热潮席卷网红商圈，刷屏各大社交平台。 据21世纪经济报道记者实测某网红品牌，人均消费可达上百元，云贵本地餐馆里25元的铜锅油焖鸡，在云贵川bistro里标价86元。其他bistro餐厅更是将当 地街边8元的酸汤米线卖到48元，溢价6倍。对此，社交平台上有不少网友纷纷表示"被刺"。 bistro是什么？为什么云贵川菜系加上一个英文后缀就火了？让年轻人上头的原因是什么？ 云贵川bistro成商圈新晋"排队王" 这个秋天，北上广的年轻人似乎都在忙着同一件事：排队吃云贵川bistro。 "4:00多取号，8:30才吃上""排到最后只剩倔强""拿号2小时，过号一瞬间"——在小红书等社交平台上，满屏都是吃货们的"排队血泪史"。 这场"云贵川bistro热"来得又快又猛。21世纪经济报道记者注意到，一批带着"山""云""野""果"字样的云贵川bistro，正快速占领上海、北京、西安、武汉、 南京等城市的各大商圈。大众点评数据显示，截至目前，以"云贵川bistro"为关键词搜索，上海有35家，北京22家，广州14家。 近年来，电视剧《去有风的地方 ...

"人均消费上百元""年轻人排队3小时也要吃"……近两年，一股云贵川bistro的热潮席卷网红商圈，刷屏各大社交平台。 据21世纪经济报道记者实测某网红品牌，人均消费可达上百元，云贵本地餐馆里25元的铜锅油焖鸡，在云贵川bistro里标价86元。其他bistro餐厅更是将当 地街边8元的酸汤米线卖到48元，溢价6倍。对此，社交平台上有不少网友纷纷表示"被刺"。 bistro是什么？为什么云贵川菜系加上一个英文后缀就火了？让年轻人上头的原因是什么？ 云贵川bistro成商圈新晋"排队王" 这个秋天，北上广的年轻人似乎都在忙着同一件事：排队吃云贵川bistro。 "4:00多取号，8:30才吃上""排到最后只剩倔强""拿号2小时，过号一瞬间"——在小红书等社交平台上，满屏都是吃货们的"排队血泪史"。 21世纪经济报道记者 甘俊摄 这场"云贵川bistro热"来得又快又猛。21世纪经济报道记者注意到，一批带着"山""云""野""果"字样的云贵川bistro，正快速占领上海、北京、西安、武汉、 南京等城市的各大商圈。大众点评数据显示，截至目前，以"云贵川bistro"为关键词搜索，上海有35家，北京22家，广州14家。 ...

Core Insights - The rapid rise of "Yunnan-Guizhou-Sichuan bistro" restaurants, characterized by unique names and a blend of local ingredients and cooking styles, has captured the attention of urban diners [1][3] - The bistro concept, originally a casual dining style from Paris, has been adapted in China to focus on a combination of alcohol and visually appealing fusion dishes, creating a social dining experience [3][6] Group 1: Market Trends - The popularity of "Yunnan-Guizhou-Sichuan bistro" is evident with over ten million mentions on social media platforms like Xiaohongshu [3] - In major cities, it is common to find multiple bistro locations in popular shopping areas, with long wait times indicating high demand [3][20] - Signature dishes like "sour soup fish" have contributed to the booming sour soup industry in the Qiandongnan region, with a total output value exceeding 2.5 billion yuan in 2024 [3][21] Group 2: Consumer Behavior - Bistro patrons are often affluent, leading to a significant increase in average spending at these establishments [6][14] - The dining experience has shifted from merely enjoying food to seeking visually appealing and atmospheric settings, with a focus on aesthetics and ambiance [14][17] - The demand for unique dining experiences has led to a proliferation of bistro-style restaurants, but many are criticized for lacking authenticity and quality [21][26] Group 3: Industry Challenges - Founders of various bistro brands have expressed concerns about declining profitability and increased competition, indicating a potential saturation of the market [21][23] - The initial novelty of the bistro concept is fading, with many establishments resorting to gimmicks rather than focusing on genuine culinary experiences [23][25] - The disparity in pricing between local eateries and bistros has raised questions about value, with bistro dishes often priced significantly higher than traditional local cuisine [26][27] Group 4: Future Outlook - The future of "Yunnan-Guizhou-Sichuan bistro" hinges on the ability to maintain authenticity and quality while adapting to changing consumer preferences [39][45] - The industry must return to its roots, emphasizing genuine culinary craftsmanship to retain customer loyalty and interest [45][46]

Core Viewpoint - The rise of "Yunnan-Guizhou-Sichuan bistro" restaurants reflects a trend in the dining industry where traditional flavors are repackaged for a modern audience, often prioritizing aesthetics and social media appeal over authentic culinary experiences [8][40]. Group 1: Characteristics of Bistro Restaurants - Bistro is originally a French term for a casual eatery serving affordable home-style dishes, characterized by a small size, quick service, and a cozy atmosphere [10][12][13]. - The modern interpretation of bistro has evolved into a marketing label that conveys a sense of leisure and sophistication, often with higher price points and elaborate decor [15][18]. Group 2: Emergence of Yunnan-Guizhou-Sichuan Cuisine - The combination of Yunnan, Guizhou, and Sichuan cuisines has gained popularity due to their unique flavors and the underdevelopment of these regional cuisines in the broader market [30][36]. - Sichuan cuisine has been the most prominent, gaining national recognition since the 1980s, while Yunnan cuisine's rise is linked to tourism growth post-2000 [21][23]. - Guizhou cuisine has recently gained traction, particularly with the popularity of sour soup dishes, which saw a 40% increase in related restaurant openings in 2023 [27][29]. Group 3: Market Dynamics and Consumer Trends - The limited development of Yunnan and Guizhou cuisines presents significant potential for growth, as they currently represent only 2.4% of the Chinese dining market [30]. - The appeal of these cuisines lies in their exotic ingredients and cooking methods, which resonate with consumers seeking unique dining experiences [36][37]. - The trend of "Yunnan-Guizhou-Sichuan bistro" restaurants is driven by capital investment that seeks to capitalize on underexplored culinary niches, often resulting in a superficial representation of the original flavors [38][42]. Group 4: Cultural and Social Implications - The commercialization of Yunnan-Guizhou cuisine has transformed it into a symbol of middle-class aspirations, often detached from its authentic roots [44][46]. - The dining industry increasingly resembles the entertainment sector, where the focus is on creating visually appealing experiences rather than genuine culinary representation [41][43].

Core Viewpoint - The article discusses the rise of local specialty cuisines in the restaurant industry, highlighting their unique characteristics and the challenges they face in achieving nationwide popularity [5][13]. Group 1: Emerging Local Cuisines - Since 2024, various local specialty dishes have gained popularity, with unique offerings like "explosive stir-fried ingredients" from Guangxi and "dry steamed dishes" from Guangdong capturing consumer interest [5][6][8]. - The "explosive stir-fried ingredients" trend has seen significant engagement on social media, with over 60.76 million views on Douyin [6]. - "Dry steamed dishes" utilize high-temperature steam to enhance the natural flavors of ingredients, leading to a surge in restaurants adopting this cooking method across the country [8]. Group 2: Innovative Business Models - The success of local cuisines has led to innovative restaurant models, such as the "Yunnan-Guizhou-Sichuan bistro," which combines traditional flavors with a modern dining atmosphere [12]. - These bistros emphasize aesthetic presentation and a unique dining experience, appealing to consumers' desire for visually appealing meals [12][15]. Group 3: Common Characteristics of Popular Local Dishes - Popular local dishes share common traits, including strong online virality, health-conscious preparation methods, and affordability, with average prices not exceeding 50 yuan per person [14][17]. - The emphasis on fresh ingredients and cooking methods that highlight the "smoky flavor" of food has become a standard in these cuisines [16]. Group 4: Market Growth and Challenges - The local specialty restaurant market is projected to grow to 26,195 billion yuan in 2024, with an annual growth rate of approximately 3.8% [19]. - Despite their initial success, many local specialty dishes struggle to maintain popularity outside their regions, often facing challenges in replicating their success on a national scale [21][22]. - The limited product extension and reliance on specific flavors make it difficult for these dishes to support a sustainable business model across different regions [22].

Core Insights - The restaurant industry is entering a new quality cycle after three years of upheaval, with a notable increase in new registrations of restaurant-related businesses, totaling 625,000 as of March 24, 2023, reflecting a 6.25% year-on-year growth in the first two months of the year [1][3] Group 1: Market Trends - Despite the traditional challenges of the first quarter, several innovative brands are emerging successfully, such as Tian Geng Ji, which opened nine new stores in the first quarter and has a high table turnover rate of 8-10 times per day [3] - The market for Yunnan, Guizhou, and Sichuan cuisine is projected to reach 34 billion yuan in 2024, with a year-on-year growth of 6.9%, indicating a significant expansion in major cities like Beijing and Shanghai [3] Group 2: Brand Challenges - Several once-prominent brands are facing severe challenges, with Christine, the "baking first stock," entering bankruptcy and closing all stores due to debt issues [5] - Other brands like Xiao Chuang Jiang and Jiang Hu Dong Bai Ding have also closed multiple locations, indicating a trend of contraction among previously successful brands [5][6] Group 3: Industry Evolution - The high-margin era of 65%-70% is over, leading to a shift from aggressive price wars to a focus on brand building and product quality [7][8] - Major brands are expanding their product lines and shifting from a single product focus to a broader scene-based strategy, as seen with Tai Er and Xi Bei [10][14] Group 4: Consumer Preferences - There is a growing consumer demand for high-quality, locally sourced ingredients, with brands focusing on product authenticity and quality over mere marketing [15][17] - Seasonal limited-time offerings are being introduced to stimulate consumer interest and increase repeat purchases, as demonstrated by Ba Wang Cha Ji's new product line [17]