（来源：内蒙古日报） 味觉盛宴，是这场大集最动人的场景。美食展位前，浓郁的奶香、肉香交织在一起，吸引着人们的味 蕾。金黄酥脆的奶皮子层层叠叠、奶香浓郁，每一口都是草原的馈赠，还有嚼劲十足的牛肉干、晶莹剔 透的兴安盟大米、颗粒饱满的葵花籽现场圈粉无数。从采购时的精挑细选，到舌尖上的滋味相逢，消费 者感受着"内蒙古味道"的独特魅力，也品味着浓浓的年味儿。 不仅是美食，手工艺品展示区更是琳琅满目、独具匠心。手工缝制的骏马摆件针脚细密、图案精美，特 色皮画以牛皮为纸、以刀为笔勾勒出草原的壮美风光， 柔软细腻的羊绒制品质地轻薄、保暖性佳，赢 得了消费者的广泛青睐。 此次春节大集是"外事+"融合发展模式的一次成功探索与生动实践。活动既搭建起内蒙古企业对接国际 市场、展示特色品牌的重要桥梁，又以落实"外事为民"理念为导向，让开放成果切实惠及广大企业与群 众。作为我国向北开放重要桥头堡，内蒙古将持续依托外事资源深化对外经贸合作与文化交流，不断将 生态禀赋、产业优势转化为推动高质量发展的强大动能。 本次活动为期2天，80余家企业携1100多种特色产品集中亮相。活动以"外事为民、赋能发展"为主题， 通过"外事+经贸""外事+文化 ...

几乎同一时间，几公里外的民心奶食品加工坊已是机声隆隆。标准化生产线上，上千张奶皮子正同 步进行烘干定型。它们将被真空包装，贴上快递单，发往上海、杭州等城市。车间负责人巴音那木日穿 梭其间，语气里透着忙碌的喜悦："订单根本停不下来。2025年产量大增，现在每天要用掉约2吨鲜奶， 稳定产出2000多张奶皮子。" 从牧民家自制的餐点，到走向全国市场的商品，奶皮子的"出圈"并非偶然。这种天然、高蛋白的传 统美食，契合现代人对优质食材的追求。而嘎鲁图，这座因制作出"最大的奶皮"而被誉为"奶皮小镇"的 地方，敏锐地抓住了这股风潮。 奶皮子的走红，背后是一套系统性的产业振兴逻辑。 早在2022年，嘎鲁图镇就启动了奶业振兴产业链项目。在上游，当地轮茬种植早熟燕麦草和青贮玉 米4000余亩，建设饲草料"中央厨房"，为周边1300余户农牧民供应稳定优质的饲草；同时引进优质娟姗 牛，并推动奶牛单产提升。一系列组合拳下来，全镇牛奶年产量已从2022年的81.7万公斤大幅跃升至近 500万公斤，为奶皮产业提供了优质的奶源保障。 新华社呼和浩特1月29日电 新华社记者安路蒙 在内蒙古自治区乌审旗的草原深处，藏着一座"奶皮小镇"——嘎鲁图 ...

新华社呼和浩特1月29日电 题：在内蒙古嘎鲁图感受奶皮子的"七十二变" 新华社记者安路蒙 嘎鲁图镇顺应新消费趋势，通过举办奶食品创新创意大赛、"了不起的奶皮匠人"评选等活动，点燃 了广大奶牛养殖户、食品个体工商户的创意。一时间，小镇变成了"风味实验室"。奶皮子火锅、奶皮子 咖啡、奶皮子披萨、奶皮子月饼等"花式吃法"，不仅满足了消费者多元化、时尚化的餐饮需求，更让奶 皮子的价值实现了倍增，让牧民的"钱袋子"鼓了起来。 从牧民家自制的餐点，到走向全国市场的商品，奶皮子的"出圈"并非偶然。这种天然、高蛋白的传 统美食，契合现代人对优质食材的追求。而嘎鲁图，这座因制作出"最大的奶皮"而被誉为"奶皮小镇"的 地方，敏锐地抓住了这股风潮。 奶皮子的走红，背后是一套系统性的产业振兴逻辑。 早在2022年，嘎鲁图镇就启动了奶业振兴产业链项目。在上游，当地轮茬种植早熟燕麦草和青贮玉 米4000余亩，建设饲草料"中央厨房"，为周边1300余户农牧民供应稳定优质的饲草；同时引进优质娟姗 牛，并推动奶牛单产提升。一系列组合拳下来，全镇牛奶年产量已从2022年的81.7万公斤大幅跃升至近 500万公斤，为奶皮产业提供了优质的奶源保障。 ...

Group 1 - The core viewpoint of the article highlights the rapid development and upgrading of the traditional dairy product industry in Kezuohouqi, Inner Mongolia, focusing on the production of dairy products like milk skin [3] - Inner Mongolia has established 79 local specialty dairy processing enterprises and 2,053 handmade workshops, indicating a significant growth in the dairy sector [3] - The annual processing capacity of fresh milk in Inner Mongolia has reached 900,000 tons, generating an output value exceeding 5 billion yuan [3]

Core Viewpoint - The myth of premium yogurt brands, particularly Blueglass, is rapidly collapsing as prices drop and consumer trust erodes [4][8][30]. Group 1: Market Dynamics - Blueglass, once dubbed the "Hermès of yogurt," has seen its prices slashed, with promotional offers as low as 45% off [5][6]. - Other brands like K22 and Mo Yogurt, which were once thriving, are now struggling to compete in the lower price segments [7][27]. - The once high-priced yogurt drinks, marketed as health products, are now facing a backlash as consumers question their quality and value [30][32]. Group 2: Consumer Behavior - Consumers are shifting away from the narrative of "fresh and healthy" towards a more straightforward desire for taste, as evidenced by the rise of dairy snacks like milk skin [44][53]. - The previous trend of spending on premium yogurt for health reasons is being replaced by a willingness to pay for indulgent treats, such as milk skin snacks [54][56]. - The perception of yogurt as a health product is diminishing, with consumers now prioritizing flavor over health claims [52][55]. Group 3: Brand Challenges - Blueglass and other yogurt brands are facing significant challenges, including quality control issues and negative publicity related to product safety [34][35]. - The rapid expansion of these brands has led to operational pressures that compromise product quality, resulting in a loss of consumer trust [34][36]. - As the market for premium yogurt collapses, brands are attempting to pivot by introducing new concepts, but consumer enthusiasm is waning [41][43].

Core Insights - The premium yogurt market, once thriving, is experiencing a rapid decline, with brands like Blueglass seeing significant price reductions and a shift in consumer preferences [1][11][12] Industry Overview - Blueglass, once dubbed the "Hermès of yogurt," has slashed its prices from 49 yuan to promotional rates as low as 4.5 yuan [1] - Other brands like K22 and Mo Yogurt, which previously dominated the market, are now competing in the lower price segment, indicating a shift in market dynamics [7] - The once high-priced yogurt drinks, marketed as symbols of a healthy lifestyle, are losing their appeal as consumers become more price-sensitive [11][12] Market Trends - The narrative of "high-end yogurt equals middle-class health consumption" is collapsing, leading to a decline in sales and brand trust [28][30] - The rapid expansion of yogurt brands has resulted in quality control issues, further eroding consumer confidence [30] - New entrants in the market are aggressively competing, with brands like Mo Yogurt expanding their store count significantly, while others like Blueglass struggle to meet their expansion goals [25][26] Consumer Behavior - Consumers are shifting from premium yogurt drinks to more traditional dairy products, such as "milk skin," which are perceived as more satisfying and flavorful [37][48] - The focus has moved from health narratives to taste, with consumers now willing to pay for indulgent products rather than health-oriented ones [47][49] - The previous trend of purchasing high-priced yogurt for health reasons is being replaced by a preference for tasty, affordable options [48][50]

Core Viewpoint - The article highlights the unique culinary experiences and cultural richness of Inner Mongolia during winter, emphasizing the warmth and comfort provided by traditional meat dishes and local delicacies in the harsh cold environment [1][21]. Group 1: Culinary Delights - The winter season in Inner Mongolia is characterized by hearty meat dishes, such as roasted lamb, beef steaks, and various soups, which are essential for warmth and sustenance [1][6][10]. - Traditional dishes like "hand-pulled meat" and "ice-cooked lamb" showcase the region's culinary techniques, emphasizing the use of fresh, local ingredients to enhance flavor [7][9]. - Dairy products, including milk skin and yogurt pancakes, are highlighted as comforting treats that complement the meat dishes, providing a sweet and rich experience [13][15]. Group 2: Cultural Significance - The article illustrates the resilience and warmth of the local people, who find joy and community in sharing meals during the cold winter months [3][21]. - The winter landscape of Inner Mongolia, with its snow-covered plains and traditional yurts, creates a picturesque backdrop that enhances the cultural experience of dining in this region [17][18]. - The communal aspect of dining, where friends and family gather around hot pots and share stories, is emphasized as a vital part of the winter experience in Inner Mongolia [10][12].

Group 1 - The innovative snack "Nai Pi Zi Tang Hu Lu," which combines traditional candied hawthorn with dairy products, has gained popularity in cities like Beijing, reflecting a shift in consumer behavior towards experiential and culturally resonant dining experiences [1] - The 2025 China Catering Industry Annual Report indicates that consumer preferences are transitioning from material satisfaction to spiritual enjoyment, cultural identity, and deep experiences, with "cultural dining" becoming a key focus [1] - The success of Nai Pi Zi Tang Hu Lu is attributed to its innovative reconstruction of traditional elements and its alignment with the health-conscious demands of young consumers, featuring high-protein and low-fat yogurt [1] Group 2 - The leisure food industry in China is undergoing a significant transformation, moving from extensive growth to a focus on health and functionality, with consumer demand shifting from "large quantity and low price" to "quality and taste" [2] - Industry experts emphasize the need for establishing standards and quality certification for traditional specialty foods, promoting a combination of small-batch handmade production and moderate-scale manufacturing to ensure product quality [2] - To convert temporary market enthusiasm into sustainable growth, companies must closely engage with consumers, innovate, and enhance the overall consumption experience while maintaining product quality [2]

Core Viewpoint - Milk skin, known as "the essence of milk," is a nutrient-dense layer formed on the surface of boiled milk, offering both rich flavors and high caloric content [2][3]. Nutritional Benefits - Milk skin is rich in high-quality protein and fat, containing approximately 12.2 grams of protein and 42.9 grams of fat per 100 grams, making it a quick energy source, especially suitable for those in cold regions or with high physical exertion [2]. - It is also a natural source of calcium, with 818 milligrams per 100 grams, significantly higher than most dairy products, promoting bone health [2]. Caloric and Health Considerations - While nutrient-dense, milk skin is also a "caloric bomb," characterized by high calories and fat content, which can lead to digestive issues such as bloating or diarrhea if consumed excessively, particularly for those with weaker digestive systems [3]. - The fat in milk skin is primarily saturated fatty acids, constituting 58.8% of total fatty acids, which can elevate low-density lipoprotein levels and increase the risk of cardiovascular diseases if consumed in excess [3]. Consumption Recommendations - Individuals managing weight, obesity, or conditions like hypertension and diabetes should consume milk skin cautiously [4]. - General consumers are advised to enjoy it in moderation and reduce other fat intake to mitigate chronic disease risks [4]. - After consumption, it is recommended to rinse the mouth with water or brush teeth to remove residual milk residues [4]. Special Considerations for Children - Infants and children may try milk skin in small amounts under parental supervision, while those allergic to cow's milk protein should avoid it entirely [5].

Core Viewpoint - The dairy industry in Xingan League is experiencing significant growth and modernization, driven by government support, technological advancements, and a focus on high-quality development. Group 1: Government Support and Industry Growth - The dairy farm in Tuquan County has a daily milk production of 21 tons, supported by government subsidies that have increased confidence among farmers [1] - The number of dairy cows in Tuquan County has risen to 35,800, contributing to the stability of milk production in Xingan League [1] - Xingan League has achieved an annual dairy cow inventory of 265,000 and a milk production of 477,000 tons, showcasing both ecological benefits and industrial vitality [1] Group 2: Technological Advancements in Breeding - The breeding breakthroughs at Zhongnong Xingan Bull Technology Co., Ltd. have led to the development of six dual-purpose cattle ranked in the top 100 nationally, enhancing the quality of breeding stock [2] - The company received a breeding reward of 5.5 million yuan from the autonomous region, injecting technological innovation into dairy cattle genetic improvement [2] Group 3: Modernization of Dairy Processing - The Xingan Yili Dairy's smart factory utilizes "5G + industrial internet" technology for automated production, achieving an industrial output value of 721 million yuan by mid-2025 [3] - Local dairy enterprises, such as Hongcheng Dairy, have demonstrated resilience with a daily processing capacity of 110 tons of milk powder, contributing to a stable processing capability of over 665 tons of fresh milk daily [3] Group 4: Product Innovation and Market Expansion - Impression Dairy has launched nearly 50 new dairy products, enhancing its market presence through both offline and online channels, including partnerships with major cities and live-streaming sales [4] - The company is focusing on integrating traditional craftsmanship with modern standards to extend the dairy industry from production to processing, employment, and market outreach [3][4] Group 5: Policy and Innovation Driving Industry Development - Xingan League is accelerating key project construction and aligning with enterprises' needs for technological innovation and brand development, supported by the new "Dairy Nine Articles" policy [4] - Ongoing subsidies for feed loans and integrated breeding and processing will continue to empower the dairy industry, ensuring steady progress in transformation and upgrading [4]