来源：中国新闻网 编辑：张云帆 转自：中国新闻网 中新社北京2月16日电 题："犇赋"两岸烟火气：台北姑娘的北京厨事作者 李百加 黄欣欣 让宝奎犇赋Bf· 北京厨品体验空间内，来自台北的运营管理人覃珮葳正在烹饪台前忙碌。鸡汤滚沸后，加入干贝吊出鲜 味，再放入整棵芥菜慢煮。这道"刈菜鸡"甫一出锅，满室飘香。"台湾芥菜茎叶细长，又称长年菜，整 棵入汤烹煮，寄寓长寿与丰收。"覃珮葳说，年夜饭是两岸民众珍重的团圆家宴，"刈菜鸡"这类承载吉 祥寓意的菜品，是台湾年夜饭桌上的常客。寓意"年年有余"的鱼，是两岸年夜饭桌上的标配美味。覃珮 葳先在锅底铺好葱段，淋上黄酒增香，随后将黄鱼放入其中，凭鱼肉自身汁水焖煮入味、锁鲜。同时烹 制两道年味佳肴，覃珮葳从容利落、有条不紊。她回忆，儿时在台北，她常见奶奶在厨房张罗，总能转 眼间端出一桌丰盛佳肴。"我在奶奶的饭菜香中成长，真切感受到烹饪给人带来的温暖与幸福。"她说， 2007年随父亲调任北京，她开始独立下厨。北京完备的食材供应链与便利的生活配套，为覃珮葳施展厨 艺提供广阔天地。她常前往三源里菜市场采买，市场里总是人声鼎沸，鲜活鱼虾、时令蔬果一应俱 全。"人们买菜不只为果腹，更想施 ...

中新社北京2月16日电 题："犇赋"两岸烟火气：台北姑娘的北京厨事 作者 李百加 黄欣欣 让宝奎 1月16日，犇赋Bf·北京厨品体验空间内，台湾青年覃珮葳(右)和母亲王桂婕烹制台湾经典年菜"刈菜 鸡"。中新社记者 让宝奎 摄 "小时候家里多用砂锅、铁锅，容易煳底粘锅。如今在大陆流行的碳石墨厨具，无需大火重油就能达到 理想的烹饪效果。"覃珮葳分享，从大陆家庭厨具迭代升级的趋势中，可以窥见民众正在"奔赴"现代 化、精细化的生活品质与居家体验。 犇赋Bf·北京厨品体验空间内，来自台北的运营管理人覃珮葳正在烹饪台前忙碌。鸡汤滚沸后，加入干 贝吊出鲜味，再放入整棵芥菜慢煮。这道"刈菜鸡"甫一出锅，满室飘香。 "台湾芥菜茎叶细长，又称长年菜，整棵入汤烹煮，寄寓长寿与丰收。"覃珮葳说，年夜饭是两岸民众珍 重的团圆家宴，"刈菜鸡"这类承载吉祥寓意的菜品，是台湾年夜饭桌上的常客。 寓意"年年有余"的鱼，是两岸年夜饭桌上的标配美味。覃珮葳先在锅底铺好葱段，淋上黄酒增香，随后 将黄鱼放入其中，凭鱼肉自身汁水焖煮入味、锁鲜。 同时烹制两道年味佳肴，覃珮葳从容利落、有条不紊。她回忆，儿时在台北，她常见奶奶在厨房张罗， 总能转眼间端出一 ...

文/羊城晚报全媒体记者 戚美青 图/受访者提供 初见林岳廷，他刚从牙科诊所出来，简单的T恤上还印着广州龙舟赛的标志图。三分钟的路程，他带我走到江南西的"湾湾家"台湾小吃店——10平方米的空 间，6张桌子，菜单是手写的纸张，上面列的食物有台北卤肉饭、大肠面线、盐酥鸡…… "在台湾，这些小吃叫'食仔'，便宜、现做、有镬气。"林岳廷说话带着台湾口音，尾音里又掺了点粤语的腔调。"我想让台湾人在店里能吃到乡愁，也想让广 州本地人觉得划算。" 在这个流动的时代，林岳廷用味道、语言和一次次选择，为自己筑起了一个恰好能扎根在大湾区的坐标。 从三包板蓝根到一口"正嘢"粤语 成为"林老板"之前，林岳廷先成了"林医生"。 2004年夏天，广州湿热得像一个巨大的蒸笼。从台湾嘉义来的林岳廷拖着行李箱来到暨南大学，就读口腔医学专业。严重的水土不服，让他每天要冲上三包 板蓝根，才能勉强压下那股"上火"的感觉。 比气候更难适应的是语言。"那时候我连'靓仔'都听不懂。"他回忆，"大陆说'打包'，台湾叫'外带'；老师说'牙烟'（粤语：危险），我还真以为是牙齿冒烟 了。"为了学粤语，他开始用台湾注音符号在病历本上标注发音，把诊室常用语写成小纸条， ...

Core Viewpoint - The fast food brand "Fish You Together" is transitioning from a single product model focused on "sauerkraut fish" to a dual-line strategy by introducing the "Hot Pot" series across its 2,600 stores, aiming to fill gaps in meal times and adapt to the evolving rice fast food market [1][9]. Group 1: Company Strategy - "Fish You Together" has launched the "Hot Pot" series as a strategic new product for 2025, with a focus on expanding its product line and operational hours [1][9]. - The brand is implementing two differentiated rollout strategies based on store conditions: a lightweight "Hot Pot set meal" for stores without open ingredient displays and a semi-self-service model for those equipped with ingredient showcases [5][6]. - The new "Hot Pot" offerings include nearly 100 fresh ingredients and various soup bases, aiming to enhance customer experience and operational efficiency [6][8]. Group 2: Market Trends - The rice fast food sector is witnessing a shift towards a "wider" model, with brands expanding their offerings to include more categories and longer operating hours to maximize space and efficiency amid rising costs [9][10]. - Competitors like "Nancheng Xiang" and "Yonghe Dawang" are also diversifying their menus and extending their operational hours to attract a broader customer base [10][11]. - The market for rice fast food is projected to grow, with an estimated 880,000 stores by May 2025 and a market size of 277 billion yuan in 2024, reflecting a 10.2% year-on-year increase [10][13]. Group 3: Operational Challenges - The expansion of product lines introduces complexities in supply chain management, requiring brands to enhance their operational capabilities to handle increased inventory and logistics demands [14][16]. - The introduction of diverse offerings may blur brand identity, necessitating clear differentiation to avoid market confusion and maintain competitive advantages [16].

Group 1 - The core idea of the article revolves around the efforts of a Taiwanese expatriate, Jian Shuling, who has dedicated her life to bridging cross-strait relations through Taiwanese cuisine in Chengdu, China [1][2] - Jian Shuling has been living in Chengdu for over 20 years and has opened multiple restaurants, showcasing authentic Taiwanese flavors and promoting cultural exchange through food [1][3] - The article highlights Jian's belief that food serves as a direct medium for communication and understanding between people from different regions, emphasizing the importance of culinary experiences in fostering connections [2][3] Group 2 - Jian Shuling actively participates in cross-strait exchange activities, particularly Taiwanese food markets, where she shares her culinary creations and engages in discussions about Taiwanese culture with mainland Chinese friends [2][3] - The article mentions Jian's encouragement for young Taiwanese to explore opportunities in mainland China, suggesting that there are ample chances for personal and professional growth [3] - Jian Shuling's commitment to her community in Chengdu is evident as she aims to deepen the understanding of Taiwanese culture among local residents while fostering stronger ties between the two sides of the Taiwan Strait [3]

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 ...

Core Viewpoint - The article highlights the transformation of a small Taiwanese restaurant in Chongqing, named "食饱未" (meaning "Have you eaten?"), into a space for emotional healing and community connection through food and shared experiences [1][5]. Group 1: Restaurant Concept and Operations - The restaurant can accommodate 20 diners and features a photo wall with nearly 300 pictures of customers, creating a warm and inviting atmosphere [1][3]. - The owners, Zhang Youcheng and his wife, emphasize the use of fresh, homemade ingredients, avoiding pre-prepared dishes, and work long hours from 7 AM to the next morning to maintain quality [3][5]. - The restaurant serves traditional Taiwanese dishes such as braised pork rice, crispy chicken, and bubble tea, aiming to provide an authentic taste of Taiwan [3][5]. Group 2: Community Engagement and Emotional Support - The restaurant has unexpectedly become a "emotional healing station," where customers gather not just for food but also for companionship and support [5][7]. - Zhang treats every young customer like his own child, offering emotional support and encouragement, which has fostered a sense of community among patrons [5][7]. - The establishment has received heartfelt gestures from customers, such as sharing homemade dishes and expressing gratitude, highlighting the strong emotional bonds formed within the restaurant [5][7]. Group 3: Future Aspirations - Zhang expresses a desire to travel and explore the beauty of China once his children have settled in the mainland, indicating a long-term commitment to their life and business in China [7].

Core Perspective - The article highlights the emotional connection of Taiwanese expatriates to their homeland through food, particularly focusing on the significance of traditional dishes like braised pork rice as a means to alleviate homesickness while living abroad [1][5]. Group 1: Cultural Significance of Food - Taiwanese cuisine, including dishes like oyster omelet, three-cup chicken, and braised pork rice, serves as a cultural anchor for Taiwanese immigrants, providing comfort and a sense of belonging in foreign lands [1][2]. - The experience of enjoying traditional Taiwanese food in night markets is portrayed as a way for urban immigrants to cope with nostalgia and homesickness [1][2]. Group 2: Personal Story of a Taiwanese Restaurant Owner - Lucas Yang, a Taiwanese immigrant in London, opened a restaurant to share the flavors of his hometown after years of living abroad, emphasizing the importance of maintaining cultural ties through food [2][5]. - The preparation of dishes like braised pork rice involves careful selection of ingredients and traditional cooking methods, reflecting the challenges faced by Taiwanese immigrants in adapting their culinary practices in a foreign environment [2][3]. Group 3: Historical Context of Taiwanese Cuisine - The evolution of braised pork rice is linked to Taiwan's historical context, particularly during the Japanese colonial period when resource scarcity forced people to create meals from less desirable cuts of meat [4][5]. - The transition from using leftover parts to better quality ingredients post-1945 signifies a shift in Taiwanese cuisine from mere sustenance to a celebrated cultural heritage [5].

Core Insights - The article highlights the vibrant commercial atmosphere in Wuhan, particularly focusing on the popularity of new food establishments and shopping experiences that attract long queues of consumers [1][3][5]. Group 1: New Store Openings and Popularity - The "A Yuan" restaurant, a Michelin-recommended establishment, has quickly gained popularity in Wuhan, opening five locations within four months due to its high-quality yet affordable Taiwanese cuisine [3]. - The "DREAM BOX" district in the 武商梦时代 has been upgraded to include over 70 new food and lifestyle brands, resulting in a 7% increase in foot traffic [5]. - The "天一天妇罗" restaurant has seen overwhelming demand, with customers waiting up to three hours to enjoy their meals, indicating a strong consumer interest in unique dining experiences [7]. Group 2: Consumer Experience and Engagement - The 武商MALL's B1 level has transformed into a hub for new store experiments, allowing successful concepts to expand throughout Wuhan, enhancing consumer engagement [6]. - The shopping experience is designed to be immersive, with features like open kitchens and social dining areas, creating a community atmosphere that encourages longer visits [7][12]. - The introduction of affordable food options and casual dining spaces has made the B1 level a popular destination for young consumers, reflecting a shift towards experiential shopping [10][17]. Group 3: Market Trends and Consumer Behavior - The evolution of shopping centers from mere retail spaces to integrated lifestyle hubs is evident, as they now offer a mix of dining, entertainment, and shopping experiences [17]. - The focus on local flavors and unique culinary offerings is driving consumer interest, with traditional and innovative food options being key attractions [1][3][12]. - The trend of creating themed districts within shopping centers, such as "有气公园CHILL PARK," caters to the desires of younger consumers for social interaction and unique experiences [15].

Core Insights - The event "Min-Tai Snack Culture Exchange Festival" was held in Taoyuan, Taiwan, showcasing Sha County snacks as a cultural bridge between the two sides of the Taiwan Strait [1] - The Taiwanese public has a high acceptance of Sha County snacks, with nine stores already established in Taiwan since the brand's introduction [1] - A forum during the event discussed the modernization challenges of snacks, the "recreation" of Min-Tai flavors, and the sustainable development of Sha County snacks [4] Group 1 - The festival featured six Sha County snack artisans demonstrating their skills, emphasizing the cultural significance of the snacks beyond just taste [1] - Taiwanese chef Li Wenting shared his experience of learning to make Sha County snacks, highlighting both similarities and challenges in ingredient selection and seasoning [1][2] - Suggestions for localizing Sha County snacks in Taiwan included creating instructional videos and integrating seasonal ingredients into the menu [4][5] Group 2 - The upcoming event on November 23 in Fuzhou will launch a "Two-Sides Fusion Innovation Menu," combining classic Sha County elements with popular Taiwanese dishes [5] - The collaboration aims to deepen the cultural connection between the two sides through culinary integration, showcasing the potential for future exchanges [5]