长沙晚报掌上长沙7月10日讯（全媒体记者 范宏欢）7月9日下午4时50分，还未到正式营业的时间，长沙潇湘华天 大酒店南侧通道已人头攒动，酱香浓郁的鸭掌、猪脚，爽滑地道的安乡凉面，刚一出摊便被闻讯而来的市民团团 围住。 "刷短视频看到推荐就赶来了，没想到五星酒店的地摊这么火！这凉面和酱卤味道太正了！"一位刚买到心仪美食 的市民兴奋地说。 近日，五星级酒店摆摊揽客的现象在全国多个城市出现。社交平台上，"酒店摆摊"的话题热度飙升。记者注意 到，长沙部分五星级酒店也加入了"摆摊大军"，摆起摊位售卖卤味等美食，以星级品质搭配地摊价格，收获了市 民的广泛关注。 有酒店不到2小时进账2万 9日下午5时，记者在长沙潇湘华天大酒店门口看到，一盒盒精致的卤味、点心整齐地码放在摊位上，戴着白色高 帽的星级大厨们正忙着制作美食。 记者注意到，美食驿站售卖的品类主要为新鲜热卤、凉面凉菜以及自制面点烘焙。其中，卤鸭肠60元/斤，猪脚18 元/边，鸡爪3元/个，鸭脖10元/根，凉皮凉面的价格为8元一碗，肉包、银丝卷等面点2元一个。 "我们所有的菜品均由酒店星级大厨团队亲手制作，确保品质与高端宴席一致。"潇湘华天大酒店行政总厨龚家祥 介绍， ...

并非所有摊点都能享受这样的政策红利。 酒店食品外摆区 卤鸭、大排、蹄髈、小龙虾……下午4点，湖墅南路一家酒店门口弥漫着浓郁菜香，在可移动的遮 阳棚内，家住附近的市民排队挑选起心仪的菜品，酒店工作人员一边麻利地切菜、打包，一边热情地向 顾客介绍。 最近，杭州外摆新政催生街头新现象——"酒店食品外摆"，这样的场景在50多家试点酒店外摆区已 成常态。与传统餐饮外摆不同，这些由酒店大厨现制的招牌菜，既满足了周边居民对高性价比熟食的需 求，又为酒店开辟了增收新渠道。"顾客喜欢什么，我们就烧什么！"酒店经理陈燕园告诉记者，外摆试 水不到一个月，菜品几乎天天售罄。 "培训+柔性执法"组合拳护航新业态 89岁的张大伯家住酒店附近，他和老伴天天来外摆区"报到"。"家里就我们俩，天热不愿意烧饭， 每天来买一次，可以吃上一天，方便！" "从各个城区的试点情况看，社会反响较好，很受市民欢迎。"杭州市综合行政执法局（市城市管理 局）市容景观监管处副处长李利江介绍。针对这类创新业态，城管部门采取"培训+柔性执法"组合拳： 一方面对酒店工作人员开展专项培训，另一方面对轻微违规以劝导为主，但对市容秩序、环境卫生等底 线问题严格把关。"酒店外 ...

Core Points - The article reports on the results of food safety inspections conducted on 209 samples across 18 categories of food products, revealing that 205 samples passed while 4 samples failed due to pesticide residue and food additive violations [3][4]. Food Safety Inspection Results - A total of 209 food samples were tested, with 205 passing and 4 failing the safety standards [3]. - The non-compliant samples included: - Pesticide residue exceeding limits in green peas sold by a local supermarket [3]. - Food additives exceeding limits in: - Yangmei sold by a local supermarket, where dehydroacetic acid and its sodium salt were found non-compliant [4]. - Yangmei sold by two fruit stores, where sweeteners were found non-compliant [4]. Regulatory Actions - Local market supervision departments have been instructed to take immediate actions such as removing the non-compliant products from shelves [4]. - The identified units are required to disclose their risk control measures within 7 days of the announcement and report their findings to the local market supervision bureau within 3 months [4].

（1）高端会员店（如Costco、山姆）、（2）商超便利店（如胖东来、永辉）以及（3）零食渠道（量 贩店）。截至目前，散装产品已成功进入胖东来、永辉等商超渠道，真空产品已成功入驻Costco、零食 很忙等连锁卖场。25Q1 山姆、永辉及胖东来等渠道合作落地，考虑到流通渠道前期送样、沟通与合同 流程确存周期，预计25H2 放量优于25H1。2024 年其他渠道（主要包括来源于经销商的收益）收入1.14 亿，我们认为2025年有望实现高双位数增长。 踏浪出海，探索多元：（1）公司积极探索海外市场，传播中国卤味文化，开辟新增长曲线。截至2025 年初，已进入马来西亚MIX 超市，2025 年或以贸易形式进入更多东南亚和港澳地区，开发定制化产 品、初步搭建起经销商代理网络，2026-2027 年公司计划进一步进军欧美、澳新、日韩等国家。（2） 初探复调、布局饮料：2025 年4 月，周黑鸭与四川申唐产业成立合资公司，计划推出"嘎嘎香"系列复合 调味品，目标25 年内上市10 款产品。2025 年1 月，周黑鸭与泰国IMCOCO 集团联合推出椰子水品 牌"丫丫椰"，现以门店销售为主，流通渠道开拓在途。 机构：东吴证券 ...

惠州大亚湾经济技术开发区管理委员会市场监督管理局按照省、市局2025年食品抽检计划,在全区范围内开展了食品安全监督抽检工作，现已出结果59批 次，不合格3批次（详见附件）。根据政府信息公开相关规定，现将抽检结果予以公示。 | | | | | | | | 惠州大亚湾经济技术开发区管理委员会市场监督管理局2025年第二期（第二批）食品安全监督抽检汇总表 | | | | | | | | | | | | | | | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | | 抽 | 区 | | 食 食 | 食 品 | | | | | | | | | | 抽 | 样 | | | | | | | 序 查 | 域 | 抽样 | 品 品 | 次 | 食品 | 报告书编号 | 抽样单号 | | 产品名 | 规格型号 | 商 | 生产 | 样品量 | 样 | 品 | 抽样 | 抽样 | 到样 | 受检 | 受 | | 号 领 | 类 | ...

Core Insights - The core message of the news is the celebration of the 30th anniversary of Zhou Hei Ya, highlighting its brand renewal strategy and commitment to quality as it aims to expand globally [1][8]. Group 1: Brand Development and Quality Control - Zhou Hei Ya has evolved from a street vendor to a national brand, emphasizing a vision of becoming "the creator of deliciousness for the world" while maintaining a quality-first approach [1]. - The company has implemented rigorous quality control measures, including advanced equipment to ensure a 99.9% impurity removal rate in its pepper sourcing, reflecting its commitment to high standards [2][3]. - Zhou Hei Ya's products have received multiple industry awards, including the iSEE Delicious Award, reinforcing its reputation for quality [4]. Group 2: Market Adaptation and Product Innovation - The company has adapted its store formats and product offerings to meet changing consumer preferences, including the introduction of new product lines such as spicy chicken and collaborations with other brands [5][6]. - Zhou Hei Ya has expanded its store count to over 3,000 across more than 300 cities in China, utilizing a dual model of direct sales and franchising to enhance market presence [5]. Group 3: Strategic Expansion and Globalization - Zhou Hei Ya is actively pursuing global market opportunities, starting with Southeast Asia, and aims to promote Chinese marinated food culture internationally [8]. - The company has diversified its distribution channels, including partnerships with major retailers and e-commerce platforms, resulting in a 75% increase in customer transactions [7]. - The introduction of new beverage products and collaborations in the seasoning sector indicates a strategic move towards creating new consumption scenarios [7].

Core Insights - The article highlights the 30-year journey of Zhou Hei Ya, emphasizing its transformation from a workshop-style operation to a standardized brand-driven model in the marinated food industry [1][4] - Zhou Hei Ya's founder, Zhou Fuyou, is credited with leading the company through economic fluctuations and consumer preference changes, driving innovation and adapting business models to meet market demands [1][5] Company Achievements - Zhou Hei Ya has established itself as a national culinary symbol, with its brand becoming widely recognized and respected in the industry [1][5] - The company has implemented a standardized model across various dimensions, including procurement, production, logistics, and consumer engagement, which has significantly contributed to the industry's upgrade [6][12] Industry Leadership - Zhou Hei Ya has been awarded the title of "China's Consumer Quality Trusted Marinated Food Leader" by a third-party authority, reflecting its excellence in product quality and brand building [7] - The company has pioneered several industry standards, including the introduction of modified atmosphere packaging in 2012, which has transformed the market from bulk and vacuum packaging to a more standardized approach [6][12] Product Innovation - Zhou Hei Ya focuses on catering to younger consumers by launching diverse products and refreshing its brand image, ensuring it remains relevant in a competitive market [8][10] - The company has developed a dual-driven product strategy of "classic + innovation," enhancing its product matrix with unique flavors and offerings that resonate with consumer preferences [10][12] Channel Expansion - Zhou Hei Ya has strategically expanded its offline and online channels, establishing over 3,000 stores and leveraging e-commerce platforms like Douyin to enhance brand recognition and market penetration [11][13] - The company is set to embark on an international expansion journey, starting with Southeast Asia in 2024, aiming to become a global leader in the marinated food sector [11][14] Future Vision - Zhou Hei Ya aims to become a global representative of Chinese marinated food, with a focus on continuous innovation in product development and supply chain management [14] - The company is committed to building a strong team and establishing a strategic ecosystem with international partners, positioning itself as a pioneer in global marinated food culture [14]

Core Viewpoint - The article highlights the significance of traditional food culture in Xiong'an, particularly focusing on the unique duck braising technique of an elderly local, Mr. Deng, who aims to preserve this culinary heritage for future generations [2][9]. Group 1: Mr. Deng's Background and Craft - Mr. Deng, aged 76, is a skilled braised duck maker from Baiyangdian fishing village, with a family history of hunting and crafting [2][4]. - He graduated from Baoding Education College and worked as a language teacher, later dedicating himself to local cultural research and writing [4][6]. - Despite his expertise, he remains humble and only sells his duck during festivals to friends and neighbors, avoiding mass production [4][6]. Group 2: Unique Braising Technique - Mr. Deng's braising method involves a secret recipe that he has never disclosed, using a variety of common spices without additives like chili or MSG [2][6]. - The process includes meticulous steps such as cleaning, braising for 10 hours, and natural cooling, ensuring the preservation of the duck's original flavor [6][7]. - The production is intentionally kept low to maintain quality, with only 12 ducks cooked at a time [6][7]. Group 3: Cultural Preservation Efforts - Mr. Deng is actively documenting his family's braising technique as part of intangible cultural heritage, intending to share it with the nation and society [9]. - He believes that while Xiong'an is developing, it is essential to retain and pass down traditional practices [9].

Group 1 - The core viewpoint is that the night market in Zibo has undergone a significant transformation, evolving from a traditional food market into a vibrant commercial complex that attracts large crowds [2][3][4] - The new commercial complex "Zhe You Ju Er" features a blend of traditional and modern aesthetics, maintaining high popularity despite the changes [3][5] - The revitalization of Zibo's night market reflects a broader trend across various cities in China, where night markets and street vendors are being embraced to enhance urban life and economic activity [6][11] Group 2 - The booming night market scene is attributed to multiple factors, including supportive government policies that encourage the development of night markets and street vendors as indicators of urban livability [13][14] - The rise of night markets provides opportunities for ordinary individuals to start low-barrier entrepreneurial ventures, especially in the context of rising unemployment among youth [16][18] - Consumers are drawn to night markets for their authentic atmosphere, social interaction, and the appeal of casual dining experiences [19][20] Group 3 - Despite the apparent success of the street vendor economy, many entrepreneurs face challenges, including product homogenization and intense competition leading to price wars [23][26] - Issues such as food safety concerns and the emergence of overpriced vendors are causing consumer dissatisfaction, which could dampen the enthusiasm for night markets [28][30] - The entrepreneurial landscape is complicated by the presence of misleading "get-rich-quick" schemes that lure inexperienced individuals into the market without proper guidance [32][34] Group 4 - While starting a street vending business is relatively easy, success requires careful planning, product differentiation, and a strong understanding of market dynamics [40][42] - The night market environment is not merely a casual venture; it demands hard work and resilience from vendors who must navigate various operational challenges [41][43] - Ultimately, the street vending scene serves as both an entrepreneurial platform and a reflection of market realities, emphasizing the importance of sustainable practices and customer loyalty [43]

中国真正的吃鸭王者，不在北京，也不在南京，而是在东南沿海的福建！ 在这里，鸭子的"搭档"多得惊人——有老姜作配，就诞生了大名鼎鼎的"姜母鸭"，辛辣、甘甜有焦香；与红糟为伴，就是"红糟鸭"，皮弹肉嫩带酒香；与 本地优秀的芋头相逢最精彩，既能做出汤汁浓郁、味道厚重的槟榔芋烧鸭，又能做出"可盐可甜"、酥香可爱的芋泥香酥鸭。 福建人爱鸭子爱到一天三顿离不开。从早上开始，就有几百种方法对鸭子开刀：冬粉鸭、鸭肉粥、鸭仔面、鸭汤粉丝、鸭露拌面线。正餐的吃法更丰富， 卤鸭下酒，熏鸭待客，鸭米血糕煮火锅，各式大菜轮流登场，还总要配上一碗一年四季喝不腻的番鸭汤。 八宝酿鸭、福州鸭露、武夷山熏鸭、腌笃鸭……哪一款鸭鸭才是你的最爱？摄影/上海去哪吃（meishi388）、大伟 ——这些，都只是冰山一角。 还是来一趟福建吧，看一看闽南、闽北、闽西、闽东、闽中，不同地方对一只鸭子的料理方式。炖、卤、烤、煮、炒、蒸、煎、糟、拌、熏，制出烧鸭、 填鸭、板鸭、卤鸭、卜鸭、白切鸭、鸭露、鸭面、鸭粉、鸭粥……天差地别的丰富口味，绝对刷新你的想象力上限。 没有一只鸭子能游出闽南！ 闽南吃鸭子是很出名的。这里的人们，特别讲究吃"番鸭"。 既然叫"番鸭 ...