转自：证券日报网 隔壁的1C场馆，浓郁的陈皮香气吸引了记者的注意力。来到"衢陈皮"展柜，几个加热壶正加热着 衢州当地生产的特色陈皮，除此之外，现场工作人员还向记者展示了发酵人参陈皮酒等创新产品。记者 了解到，该品牌推出的特色陈皮产品是衢州芸香源科技有限公司和浙江中医药大学产学研项目的落地成 果，在衢州市衢江区人民政府的支持下，建设完善衢陈皮大健康科创产业园，从而充分推动当地陈皮产 业创新发展。 从一棵柑橘树，到品类丰富的特色产品，背后是持续的科研投入和工艺改进。展会工作人员向记者 介绍，衢州陈皮产业历史悠久且陈皮品质优良，其核心成分橙皮苷的含量相较国内其他产地陈皮，具有 显著竞争优势。通过持续优化加工技艺、打造"衢陈皮"品牌和开发系列陈皮产品，有效提升当地土特产 价值，并结合"企业+基地+农户"的运营模式，带动当地农户增收。 除了各地土特产销售商外，祖名豆制品股份有限公司（以下简称"祖名股份"）、浙江一鸣食品股份 有限公司（以下简称"一鸣食品"）等农产品龙头企业也纷纷亮相此次浙江农博会。 本报记者 冯思婕 11月21日至11月25日，2025浙江农业博览会（以下简称"浙江农博会"）在杭州国际博览中心举办， 本 ...

Core Viewpoint - The article discusses the rise of "Yunnan-Guizhou-Sichuan Bistro" restaurants in China, highlighting their unique culinary offerings and the underlying commercial strategies that drive their popularity, while also critiquing the authenticity and cultural representation of these establishments [4][75]. Group 1: Unique Culinary Offerings - A restaurant in Shanghai has introduced a dessert made from elephant dung, showcasing a trend of quirky and adventurous dining experiences [4][6][10]. - "Yunnan-Guizhou-Sichuan Bistro" focuses on visually appealing dishes that cater to social media sharing, with an average cost of 200-300 RMB per person, emphasizing flavors like sour, spicy, and fresh [15][18][41]. - The bistros often create immersive dining environments that mimic natural settings, enhancing the overall dining experience [16][44]. Group 2: Commercial Strategies - The bistros leverage an "information gap" strategy, targeting high-net-worth individuals in first-tier cities by transforming traditional street food into upscale dining experiences [24][26][27]. - Capital investment plays a crucial role in the rapid expansion of these bistros, with firms like Sequoia Capital backing several leading chains [81][83]. - The pricing strategy is notably high, with dishes priced significantly above their original cost in Yunnan, indicating a "price assassin" approach to attract a specific demographic [96][98]. Group 3: Cultural Critique - The article critiques the commercialization of Yunnan-Guizhou-Sichuan cuisine, arguing that the authentic flavors and cultural significance are often lost in the process of scaling and standardization [71][68]. - Many dishes, while visually appealing, lack the depth and authenticity of traditional recipes, leading to a perception of cultural dilution [68][72]. - The marketing strategies employed by these bistros often prioritize spectacle over substance, resulting in a dining experience that may not resonate with true culinary traditions [115][116].

Core Viewpoint - The article discusses the rise of "Yunnan Bistro" restaurants in Shanghai, highlighting their unique culinary approach and the cultural implications of their commercialization [1][7][47] Group 1: Unique Culinary Experience - A restaurant in Shanghai offers a dish made with elephant dung, marketed as "fresh flowers on elephant dung," which has attracted diners despite its unusual nature [2][4] - The "Yunnan Bistro" concept combines traditional Yunnan cuisine with modern presentation, appealing to urban consumers seeking unique dining experiences [15][19] Group 2: Market Positioning and Pricing - "Yunnan Bistro" restaurants target high-net-worth individuals in first-tier cities, with prices significantly higher than traditional Yunnan dishes, exemplifying a strategy of creating an information gap [12][40] - The pricing strategy reflects a "price assassin" model, where dishes are sold at a premium compared to their original cost in Yunnan, leading to high profit margins for investors [40][42] Group 3: Cultural and Culinary Authenticity - The article critiques the commercialization of Yunnan cuisine, suggesting that the essence of local flavors is lost in the process of mass production and standardization [29][39] - Many dishes in "Yunnan Bistro" are described as lacking authenticity, with a focus on visual appeal rather than traditional cooking methods [27][39] Group 4: Consumer Behavior and Trends - The target demographic for "Yunnan Bistro" includes young professionals who seek both indulgence and aesthetic dining experiences, often driven by social media trends [33][34] - The rise of these restaurants reflects a broader cultural shift towards experiential dining, where consumers prioritize unique experiences over traditional culinary authenticity [47]