福建泉州美食专场品鉴会在比利时举行 中新网布鲁塞尔11月26日电 以"世遗泉州·味连五洲"为主题，福建泉州美食专场品鉴会24日在比利时东 部城市列日举行，一展泉州丰富的美食文化。 品鉴会由比利时国际中餐业联合会和泉州市美食产业促进会联合主办，中比近百位政界、商界、侨界及 当地餐饮行业协会代表出席，共同品尝原汁原味的泉州美食。 品鉴会上展示的泉州美食。比利时国际中餐业联合会 供图 在泉州市美食产业促进会副会长陈日星的带领下，到访比利时的泉州厨师烹制了佛跳墙、红烧鲍鱼、葱 烧猪婆参、龙虾燕皮饺、闽南姜母鸭、红菇老鸡鱼丸等泉州代表性菜肴，令现场嘉宾连连称赞。 比利时瓦隆大区议会主席威利·博苏斯(Willy Borsus)应邀出席品鉴会。他表示，中餐不仅仅是菜肴和风 味的组合，更是一种深刻的文化表达。中餐已是比利时人最喜爱的美食之一，对促进比中人文交流发挥 重要作用。 中国驻比利时使馆参赞赵杨表示，美食是跨越国界的共同语言，美食交流是促进民心相通的重要路径。 希望通过此次品鉴会，让更多比利时朋友了解中餐文化，认识真实、多彩、充满魅力的中国。 比利时国际中餐业联合会主席杨丐镜介绍，早在1986年，比利时列日省就与福建省 ...

Core Insights - The pre-made food industry must address its trust crisis and technological bottlenecks to transition from quantity explosion to quality evolution [1] - The number of sustainable and profitable companies in the pre-made food sector is expected to decrease significantly from over 68,000 to potentially under 5,000 in the next five years, with only about 1,500 companies likely to have substantial market influence [3] Market Dynamics - **Core Product Sales Landscape** - "Sour Fish" has maintained the top position in sales for four consecutive years, with a market share of 50%, driven by its authentic flavor and competitive pricing [5] - "Buddha Jumps Over the Wall" is emerging as a growth engine in the high-end market, with sales surging by 216% during the Spring Festival [6] - Various meat-based pre-made dishes are gaining traction, with "Braised Pork with Preserved Vegetables" leading in family consumption [7] - **Health-Conscious Trends** - High-protein, low-fat products are seeing a sales increase of 217% in the first half of 2025, appealing to fitness enthusiasts and office workers [8] - Air fryer-specific pre-made dishes are gaining popularity, accounting for 27% of sales in 2025 [8] Consumer Behavior - **Demand Upgrades** - Convenience is a major driver, with 43% of sales coming from the 22-31 age group, and 44.4% purchasing pre-made meals 2-3 times a week [10] - 62% of consumers are concerned about additives and preservation technologies, leading to a 35% growth in low-fat and low-sugar products [10] Supply Chain and Technology - **Logistics and Production Advances** - The national cold storage capacity exceeds 200 million cubic meters, with cold chain transportation rates improving to 45% [11] - Standardized production through central kitchens has reduced costs by 20% compared to traditional dining [11] Policy and Investment - **Regulatory and Financial Support** - The implementation of national food safety standards in 2025 will enforce cold chain transportation and no preservatives, accelerating the exit of smaller brands [12] - Over 10 billion yuan has been invested in the pre-made food sector in 2024, with leading companies expanding capacity through IPOs [12] Regional Market Characteristics - **East Coast: High-End and Diverse** - Guangdong focuses on high-end products like "Buddha Jumps Over the Wall," while Zhejiang emphasizes convenient options like "Sour Fish" [13] - Online sales account for over 50% of the market, with platforms enhancing repurchase rates through quick delivery [14] - **Midwest: Value and Local Flavor** - Regions like Sichuan and Chongqing prefer spicy dishes, with community group buying increasing order volumes by 230% in 2025 [16] - **Northern Market: Large Portions and Bold Flavors** - Northeastern consumers favor hearty dishes, with winter hot pot demand significantly boosting sales [18] Competitive Landscape - **E-commerce Strategies** - Platforms like Pinduoduo focus on value, while JD.com is leaning towards premium products, with sales of high-end pre-made dishes increasing by 250% during the Spring Festival [19][20] - **Offline Channels: Experience and Engagement** - Supermarkets are enhancing conversion rates through tasting events, while convenience stores are bundling fresh food with pre-made options [22] - **B2B Market: Chain Restaurants Lead Procurement** - Chain restaurants have an 80% penetration rate for pre-made dishes, significantly reducing labor costs [23] Future Trends and Challenges - **Growth Opportunities** - The health-focused pre-made food market is projected to exceed 250 billion yuan by 2030, with local specialties gaining traction in international markets [26] - The industry faces challenges from homogenized competition and consumer trust issues, with 32% of consumers doubting the nutritional value of pre-made meals [27][28]

Core Viewpoint - The 2025 Guangzhou Boutique Food Week is a significant event that combines gourmet food, exhibitions, and sports, enhancing the city's cultural and economic landscape [1] Group 1: Event Overview - The event is supported by the Guangzhou Municipal Bureau of Commerce and the Tianhe District Bureau of Commerce, organized by the Guangdong Culinary Association, and exclusively sponsored by Dinghu Mountain Spring [1] - The duration of the event has been extended to 9 days, from October 11 to October 19, 2025, linking it with the 138th Canton Fair and the 15th National Games [1] Group 2: Food and Experience - The food week features 220 dining brands, offering a range from high-end culinary experiences to traditional non-heritage flavors, creating a comprehensive food ecosystem for all demographics [1] - The event aims to provide an immersive experience for citizens and merchants, enhancing engagement through diverse culinary offerings [1] Group 3: Entertainment and Impact - During the food week, a "multi-layered performance matrix" will be established at Haixinsha, hosting a high-quality music carnival for 9 days, igniting enthusiasm across the city [1] - Since its inception in 2023, the Guangzhou Boutique Food Week has gained significant popularity, achieving over 100 million views on Douyin, establishing itself as a phenomenon in urban cultural events [1]

Group 1 - The article discusses the unexpected decline in consumption during the extended holiday period, which was expected to boost spending due to the overlap of National Day and Mid-Autumn Festival [3] - High-end liquor, particularly Moutai and Wuliangye, has seen a significant price drop, with Moutai falling to 1,740 yuan, down nearly 300 yuan from the beginning of the year, indicating a shift in consumer preferences [9][10] - The younger generation prefers lighter alcoholic beverages, such as fruit wine and pre-mixed cocktails, moving away from the traditional heavy drinking culture associated with high-end liquor [10][22] Group 2 - The market for premium products, such as hairy crabs, has also declined, with wholesale prices for four-ounce male crabs dropping to 60 yuan, half of last year's price, as consumers prioritize value over brand names [14][16] - Wedding expenditures have decreased, with costs rising from 2,100 yuan to 3,500 yuan per table, leading many young couples to reconsider their wedding plans to save money [20][28] - The shift in consumer behavior reflects a broader trend towards valuing personal experience and comfort over social status and ostentation, with dining and wedding experiences becoming more affordable and accessible [24][26] Group 3 - Basic consumer goods prices, such as pork, eggs, and milk, have remained stable, with pork priced at 27.8 yuan per kilogram, indicating a healthy market despite the holiday season [30][32] - The stability in prices is attributed to sufficient supply and improved logistics, along with a more rational consumer mindset that reduces the need for bulk purchasing [32][34] - The tourism sector has also seen improvements in pricing transparency and regulation, leading to a more enjoyable consumer experience without the fear of being overcharged [34][36]

Core Viewpoint - The controversy surrounding "pre-made dishes" at Green Tea restaurants has led to a significant shift in consumer perception, with the term "freshly made" becoming a contentious issue in the restaurant industry [2][4]. Group 1: Consumer Perception and Reactions - Recent observations indicate that Green Tea restaurants have removed signage claiming "no pre-made dishes, freshly made" from their storefronts, raising questions about transparency [3]. - Consumers have expressed concerns over the use of pre-made dishes without prior notification, arguing that it infringes on their right to know [4]. - Social media discussions reveal a polarized view on pre-made dishes, with some consumers feeling misled by the restaurant's marketing strategies [4]. Group 2: Operational Practices and Supply Chain - Green Tea Group's prospectus reveals a partnership with 205 third-party food processing companies, allowing them to reduce upfront investment costs and enhance operational efficiency by outsourcing much of the food preparation [3][6]. - The reliance on pre-made dishes has been framed as a means to improve restaurant efficiency, although it contradicts the marketing narrative of freshly made food [4][6]. Group 3: Regulatory Scrutiny and Financial Performance - The China Securities Regulatory Commission has inquired about the food safety and proportion of pre-made dishes used by Green Tea restaurants, emphasizing the need for compliance in their supply chain practices [6]. - Green Tea Group reported a positive earnings forecast, expecting a net profit of approximately 247-254 million RMB for the first half of the year, marking an estimated growth of nearly 40% [7]. - The expansion of Green Tea restaurants has been significant, with over 500 locations established across various provinces and regions in China by August 2025 [7].

Core Viewpoint - Recent changes in the marketing strategy of Green Tea Restaurant indicate a shift away from the previous emphasis on "no pre-made dishes" as the restaurant faces scrutiny over its food sourcing practices [1][2]. Group 1: Company Developments - Green Tea Restaurant has removed the slogan "no pre-made dishes, freshly made" from its storefront and has blacked out the "no pre-made dishes" label on its takeaway containers [1]. - The restaurant's staff claimed ignorance about when these changes occurred but insisted that signature dishes like roasted chicken are made fresh [1]. - In March of last year, it was revealed that the restaurant's 38 yuan "Buddha Jumps Over the Wall" dish was made from pre-made ingredients, which were not disclosed on the menu [2]. Group 2: Regulatory Scrutiny - As Green Tea Restaurant prepared for its listing on the Hong Kong Stock Exchange in July, the regulatory body required the company to disclose its food supply chain model, the proportion of pre-made dishes, and compliance with food safety regulations [2]. Group 3: Financial Performance - Green Tea Group, the parent company of Green Tea Restaurant, reported a revenue of 2.29 billion yuan for the first half of the year, reflecting a year-on-year growth of 23.1% [3]. - The company's net profit attributable to shareholders reached 234 million yuan, marking a 34% increase compared to the previous year [3]. - Following the release of its first half-year report since going public, the stock price of Green Tea Group fell by 1% to 6.94 HKD, with a total market capitalization of 4.674 billion HKD [3][4].

Group 1 - The controversy surrounding "Xibei pre-made dishes" is impacting the industry, with reports of restaurants like Green Tea removing signs claiming "no pre-made dishes" [2] - Green Tea Restaurant previously faced allegations of using pre-made dishes without proper labeling, particularly regarding a dish priced at 38 yuan [4] - The company submitted its listing application in July 2022, prompting inquiries from the regulatory body regarding food safety and the proportion of pre-made dishes [4] Group 2 - Green Tea Group reported a revenue of 2.29 billion yuan for the first half of the year, a year-on-year increase of 23.1%, with a net profit of 234 million yuan, up 34% [4] - The company has established a digital and standardized business model supported by a flexible supply chain and strict food safety controls [4] - In contrast to Green Tea, Haidilao has started labeling some menu items as "partially pre-processed" [5][6] Group 3 - As of September 18, the pre-made dish sector saw a decline of 0.56%, with stocks of companies like Jiahe Foods and Delisi dropping approximately 6% and over 3% respectively [7]

Core Viewpoint - The article discusses the controversy surrounding the use of pre-prepared dishes by the Green Tea restaurant chain, highlighting the discrepancy between their marketing claims of "freshly made" food and the reality of using pre-prepared ingredients, which has raised consumer concerns about transparency and food quality [3][6][9]. Group 1: Company Practices - Green Tea restaurant has removed the signage stating "no pre-prepared dishes, freshly made" from its storefronts, indicating a shift in their marketing approach [5][8]. - The restaurant collaborates with 205 third-party food processing companies to prepare most of its ingredients, which allows for lower costs and increased operational efficiency [6][9]. - Despite promoting certain dishes as "freshly made," the reliance on a central kitchen for food preparation has led to consumer backlash regarding the freshness and quality of the food served [6][9]. Group 2: Consumer Reactions - Consumers have expressed concerns on social media about the lack of transparency regarding the use of pre-prepared dishes, feeling that their right to know about the food they consume is being violated [6][9]. - Incidents of pre-prepared dishes being sold without proper labeling have further fueled consumer distrust, as seen in the case of the "Buddha Jumps Over the Wall" dish that was sold without indication of being pre-prepared [9]. - The article notes a polarized view among consumers regarding pre-prepared dishes, with some accepting them for convenience while others demand fresh, made-to-order meals [6][9]. Group 3: Financial Performance - Green Tea Group reported a positive earnings forecast, expecting a net profit of approximately 247-254 million RMB for the first half of the year, marking an increase of nearly 40% [9]. - The growth in profit is attributed to the continuous expansion of its store network, with over 500 locations established across various provinces and cities in China [9].

Core Viewpoint - The article discusses the recent conflict between Luo Yonghao and Xibei regarding the pre-prepared food industry, highlighting the challenges and perceptions surrounding pre-prepared meals in China [1][2]. Industry Overview - The pre-prepared food industry gained popularity during the pandemic, with Xibei's attempt to enter the market through "Jia Guolong Kungfu Cuisine," which ultimately did not succeed [2][4]. - Pre-prepared food is an important part of food industrial development, with penetration rates in countries like the US and Japan reaching 60%, while China's penetration is only 10-15% but growing rapidly [5][6]. Market Trends - The growth of the pre-prepared food sector in China is driven by several trends: 1. Increased penetration of food delivery services, which require high efficiency and safety standards [6][8]. 2. The trend of restaurant chain development, which enhances food industrial and logistics capabilities [8][11]. Regulatory Changes - New regulations in 2024 will redefine pre-prepared food, excluding certain types of food processing from the category, which may impact market dynamics [13][16]. Consumer Perception - There is a significant consumer skepticism towards pre-prepared meals, especially when they perceive they are paying for freshly made food but receiving pre-prepared options instead [4][16]. - The article suggests that the current economic environment makes it difficult for the pre-prepared food industry to thrive, as consumers are not seeing price reductions despite lower costs for restaurants [16]. Investment Outlook - The article expresses a cautious outlook on investing in the pre-prepared food sector, suggesting that upstream companies focusing on standardized products may have a competitive advantage [16].

Group 1 - The 11th Guangzhou International Fisheries Expo has opened in Guangzhou, showcasing a variety of seafood products and attracting numerous attendees [1][9] - Various booths featured popular food items such as bamboo tube shrimp and Buddha Jumps Over the Wall, drawing significant interest from participants [3][5] - The event has become a platform for seafood suppliers and buyers to connect, with many vendors reporting high levels of inquiries and engagement from potential customers [7]