气味是立体的，它总能轻易唤起被封存许久的记忆。 拥挤闷热的车厢，五湖四海的口音。此时，泡面的水要比往常少，最好没过面饼就收手，如果放了榨菜和火腿肠，那可以适当再增加一点。但，水稍多一 点，这一路上就得更加小心慢慢挪动。 图片来源：央视新闻 捧着泡面碗，从车厢有热水供应的这头挪到自己的位置，是一项高难度的挑战：人多、空间小，热水还不能撒。 "啤酒饮料矿泉水。" "花生瓜子八宝粥。" "来，腿收一下。" 有经验的，往往会挑准时机，默默推算小推车折返的时间，借机紧跟开出的"大道"，用较为轻松的方式回到自己的位置。但无论如何，一路上，那碗被端 在手里的泡面，随着步伐摇晃出的香味，提醒着大家可以吃点什么了。 于是，嗑瓜子的咔咔声、啃泡椒凤爪的嘶哈声、吃泡面的吸溜声以及向列车员的询价声，与各种香味融合，在某节车厢里浓缩为了数代人的记忆。 1999年，中国国务院公布了新的《全国年节及纪念日放假办法》，决定将春节、"五一""十一"的休息时间与前后的双休日拼接，从而形成7天的长假。同 年的国庆，成为第一个"黄金周"。中国旅游研究院数据显示，这一年"黄金周"全国出游人数达2800万人次，旅游综合收入141亿元，假日旅游热潮席卷全 ...

Core Insights - The article discusses the evolution of food and beverage consumption on trains in China, highlighting the shift from basic sustenance to experience-oriented products that enhance travel enjoyment [4][6][20]. Group 1: Historical Context - In 1999, the introduction of the "Golden Week" holiday led to a surge in domestic travel, with 28 million trips taken and a total tourism revenue of 14.1 billion yuan [1]. - By 2024, domestic travel during the National Day holiday reached 765 million trips, generating a total expenditure of 700.8 billion yuan [2]. Group 2: Changing Consumer Preferences - Consumers now prefer visually appealing and emotionally satisfying food and beverage options during travel, moving beyond mere hydration and sustenance [4][6]. - The demand for experience-oriented products is expected to surpass last year's levels during the National Day holiday [6]. Group 3: Food and Beverage Innovations - The introduction of instant noodles, particularly the iconic Kang Shifu beef noodles in 1992, revolutionized train food consumption, meeting the needs of travelers for convenience and affordability [8][11]. - The rise of various snack options, such as spicy chicken feet and eight-treasure porridge, reflects a diversification in train food offerings, catering to modern consumer tastes [12][16]. Group 4: Packaging and Preservation Advances - The introduction of "modified atmosphere packaging" by brands like Zhou Hei Ya has extended the shelf life of ready-to-eat products, making them more suitable for train travel [22][23]. - The growth of portable and fresh options, such as freeze-dried coffee and instant fruit teas, indicates a trend towards convenience and quality in travel snacks [25][26][28]. Group 5: Cultural and Regional Influences - The emergence of cultural-themed ice creams and regional snacks on trains highlights a growing emphasis on local experiences and culinary diversity during travel [34][36]. - Passengers are increasingly exposed to regional specialties, enhancing their travel experience and connecting them to local cultures [38][41].