欢记牛乳店门口，挤满排队的人。店里的伙计忙得脚不沾地，一边麻利地包装好客人要的双皮奶、姜撞 奶，一边扯着嗓子招呼着。 从武汉来的游客小加告诉记者，他花了近40分钟才从街口走到店里，终于吃上了那碗期待已久的双皮 奶。他站在店门口就开吃，边吃边跟记者感叹："我从小红书上做了功课，确实名不虚传，奶味真的很 浓郁。虽然又热又挤，但值了。" 来自河北的荣女士手里提着三四个袋子，里面装着刚买的鱼皮、牛杂和柠檬茶。"我去年就来过顺德， 但过年来是第一次，好红火。"她兴奋地说着，目光忽然被一旁吸引，"你看那个狮头，金灿灿、毛茸茸 的，太漂亮了。"说着她掏出手机，对着梁上悬挂的醒狮拍了起来。 夜幕降临，顺德的街上依旧是川流不息的人群，"前方小桌排队160位，中桌排队112人""叮！支付宝到 账35元"……叫号声、收款提示音在熙攘的人流中此起彼伏，交织成新春的市井交响曲。 佛山市政府统计数据显示，2026年春节假期，顺德区接待国内外游客256.66万人次，过夜游客同比增长 24.33%，旅游总收入约19.24亿元。 从顺德老街的一碗双皮奶，到惠州车行里的交车欢呼，《金融时报》记者在春节假期里走街串巷，体验 了这个春节的消费场景。 ...

Core Viewpoint - The 2026 Guangdong New Year Dish event in Shanghai has successfully generated over 20 million yuan in sales, showcasing the strong market potential for Guangdong cuisine in the East China region [5][30]. Group 1: Event Overview - The event has been held successfully under the Oriental Pearl Tower in Shanghai, leveraging media partnerships to promote Guangdong New Year dishes [3][4]. - The event featured the launch of the "Top Ten Guangdong New Year Dishes," which attracted significant consumer interest [12][14]. - Innovative marketing strategies, including an online mini-program, have contributed to high engagement, with over 100,000 visits in the first week [16][19]. Group 2: Sales Performance - The event's sales performance was impressive, with Guangdong New Year dishes and related products achieving sales exceeding 20 million yuan in the Shanghai area [30]. - Popular products included pigeon, meatballs, and traditional Guangdong desserts, which saw high demand during the event [21][22]. Group 3: Channel Expansion - The event successfully connected with over 60 local high-end supermarkets, chain restaurants, and e-commerce platforms in Shanghai, establishing a foundation for long-term market presence [33][38]. - Several partnerships were formed during the event, including procurement agreements with local companies, enhancing the supply chain for Guangdong New Year dishes [35][37]. Group 4: Brand and Market Impact - Participating companies reported increased brand recognition and market value, with many establishing initial collaborations with distributors and restaurant groups in East China [41][45]. - The event is seen as a significant step in promoting Guangdong cuisine beyond its traditional boundaries, highlighting the potential for market expansion [46][56]. Group 5: Cultural and Industry Collaboration - The event serves as a vital link for cultural and industrial cooperation between Guangdong and Shanghai, injecting new vitality into the festive consumption market [51][53]. - It is anticipated that feedback from the Shanghai market will lead to improvements in product taste, packaging, and supply chain for Guangdong dishes [53][54].

Core Insights - The article discusses the significant shift in milk consumption in China, where despite low lactose tolerance, Chinese people now consume over a quarter of the world's milk. This change is analyzed through various factors beyond modernization and Western dietary influences [1][3][4]. Group 1: Historical Context and Influences - Post-World War II food systems, particularly U.S. food aid, altered dietary habits in Asia, including China, laying the groundwork for increased milk consumption [3]. - The 1980s saw European milk exports to China, which, along with multinational companies like Nestlé establishing production facilities, contributed to the expansion of milk and dairy products in East Asia [3][4]. - Government support for dairy industry projects, including land reforms and financial incentives, has led to a significant increase in milk production, transforming milk from a luxury to a common beverage [3][4]. Group 2: Medicalization and Marketing - The marketing strategies of dairy and pharmaceutical companies have created health narratives around milk, such as "insufficient breast milk" and "picky eating," which have driven consumer demand [4][8]. - The collaboration between global capital, state policies, and commercial medicine has intertwined to elevate milk consumption in daily diets, marking a profound dietary transformation [4][8]. Group 3: Cultural and Traditional Aspects - Traditional Chinese dietary practices have historically been distant from milk consumption, but recent decades have seen a surge in daily milk intake, influenced by both nutritional awareness and modern marketing [7][8]. - The unique water buffalo milk production in regions like Shunde reflects local culinary traditions, which have been affected by economic changes and modern consumer preferences [10][11]. Group 4: Modern Consumption Trends - In Hong Kong, the low breastfeeding rates and the rise of formula milk consumption reflect a complex interplay of modern parenting ideals and societal pressures [13][14]. - The perception of milk as a necessary dietary component has led to the medicalization of lactose intolerance, framing it as an abnormality rather than a natural condition [14][15].

Core Insights - Zhao Ji Chuan Cheng, a Cantonese dessert brand, has opened over 650 stores nationwide and is rapidly leading the Northeast dessert market with its signature Ginger Milk Pudding [1][3] - The brand aims to transform the "desertification" of the Northeast dessert market and expand its presence across China, with new stores in various regions generating significant customer interest [3][9] Expansion and Market Performance - During the National Day holiday, new stores in Shenyang and Changchun achieved sales exceeding 20,000 yuan on their opening day, quickly ranking first in local popularity [1] - Zhao Ji Chuan Cheng has opened over 40 new stores across 19 cities recently, with total store count surpassing 650, indicating strong market demand and brand recognition [9] Product Innovation and Customer Engagement - The brand has innovated its traditional Ginger Milk Pudding preparation method, enhancing its appeal to modern consumers and achieving over 15 million servings sold annually [3][5] - Zhao Ji Chuan Cheng offers a diverse product range with over 50 dessert varieties and more than 20 snack options, catering to young consumers' preferences [5] Store Design and Customer Experience - Starting from July 2025, the brand will upgrade its store design to reflect a new Chinese style, enhancing the dining experience and increasing table turnover rates [7] - To address long wait times, the brand has introduced thoughtful services such as gifts for extended waiting periods, demonstrating its commitment to customer care [5]

Core Insights - The article emphasizes the importance of creating popular products for the restaurant industry to enhance performance, with a focus on product innovation and quality improvement through trend release events in 2025 [1] Group 1: Trends in Flavor and Ingredients - The rise of "original flavorism" focuses on maximizing the natural taste of ingredients, with a trend towards more refined flavor profiles, such as the emergence of ginger-spicy dishes in Q1 2025 [3][5] - The demand for healthy eating has led to a surge in products marketed as free from preservatives and additives, aligning with consumer preferences for natural ingredients [7] Group 2: Innovation in Traditional Dishes - Traditional dishes have a strong market acceptance, and minor innovations on these dishes can lead to successful new products, such as variations of the popular Northeast dish "Guo Bao Rou" [9] - The "stacking strategy" in the hot pot industry creates visual impact and high perceived value, with examples of dishes that emphasize quantity and presentation [10] Group 3: New Cooking Techniques and Trends - "Dry steaming" has emerged as a new trend, emphasizing health and the preservation of natural flavors, with significant social media engagement indicating its popularity [12] - The increasing interest in "intangible cultural heritage" foods is being leveraged by restaurant brands to enhance visibility and attract customers, with a notable rise in related discussions on social media platforms [12][13] Group 4: Data-Driven Insights for Product Development - The company aims to utilize big data to identify trends in popular restaurant products, assisting businesses in product innovation and menu optimization to drive revenue growth [15]