7月11日，中共成都市委十四届七次全会召开。 推进文商旅体深度融合发展是参会者热议的关键话题。如何通过美食加强文商旅体融合，让美食成为成都和世界沟通的桥梁？如何在成都世运 会期间满足世界各地运动员、游客的消费需求？ "此次会议明确了消费中心城市建设和国际美食之都建设的路径，让从业者备受鼓舞。"成都餐饮同业公会执行会长兼秘书长袁小然说，作为餐饮行业从业 者，她对于"国际美食之都"建设的方向感到振奋。"成都餐饮业将聚焦核心竞争力，练好内功，更好地服务全球宾客。" 会议期间，成都餐饮同业公会执行会长兼秘书长袁小然、成都零售商协会秘书长欧建瓴就这些话题进行了探讨。 成都餐饮同业公会执行会长袁小然： 加强旅游景区餐饮配套和特色街区打造 推动文商旅体深度融合 袁小然说，在本地建设上，成都餐饮同业公会将持续进行"国际美食之都"建设的基础工作。"标志性的'TOP100'餐厅评定将继续进行，提升'城市会客 厅'品质。"袁小然透露，结合暑期旅游，新的年度TOP100榜单即将发布。 "在文商旅体融合方面，我们将加强旅游景区餐饮配套和特色街区打造，并继续支持'烟火小店'评选，为城市增添独特魅力。"袁小然说，"同时，美食节、 厨师节、 ...

Group 1 - Sichuan is a region known for its unique natural scenery, rich historical culture, and delicious cuisine, attracting numerous tourists [1] - The trip lasted five days and four nights, allowing for an in-depth experience of local customs and landscapes [1] Group 2 - The average expenditure per person during the trip was approximately 800-1000 yuan [3][14] - The tour guide, Linlin, provided excellent service, ensuring a well-planned itinerary and flexible adjustments based on the group's needs [3][14] Group 3 - The itinerary included visits to significant cultural and natural sites such as Wuhou Shrine, Jinli Ancient Street, Dujiangyan, Qingcheng Mountain, Jiuzhaigou, and Huanglong [6][8][9][10] - Local delicacies sampled included Chengdu's famous snacks like Chuan Chuan Xiang and Rabbit Head, showcasing the rich Ba-Shu cultural atmosphere [7] Group 4 - Travel tips highlighted the importance of being prepared for variable weather, especially in mountainous areas, and the potential for altitude sickness in regions like Jiuzhaigou [16] - Recommendations for local cuisine included Sichuan hotpot, Mapo tofu, and traditional snacks like Zhong Shui Jiao and Tang Nuo Guo Zi, emphasizing the region's culinary diversity [18]

家人们，四川，那可是一个集绝美风景与饕餮美食于一身的梦幻之地，宛如一颗镶嵌在华夏大地西南边陲的璀璨明珠，散发着令人难以抗拒的魅力。这里 的自然风光犹如一幅幅绚丽多彩的画卷，"童话世界"九寨沟，五彩斑斓的湖水在阳光的映照下波光粼粼，仿佛是大自然用最细腻的笔触勾勒出的梦幻之 境；"天下秀"峨眉山，云雾缭绕间，金顶佛光闪耀，宛如仙境降临人间，让人仿佛置身于一场美轮美奂的梦境之中。 除了美景，四川的美食更是闻名遐迩，那是一场味蕾的极致盛宴。火锅里，红油翻滚，各种食材在其中尽情释放着鲜香；串串香上，浓郁的汤汁挂满签 子，一口下去，麻辣的快感瞬间传遍全身；川菜的每一道菜品都蕴含着独特的风味，从经典的宫保鸡丁到麻辣鲜香的水煮鱼，无一不让人垂涎欲滴。 然而，很多小伙伴想去四川开启一场四天三晚的绝美景点与美食体验之旅，却被繁琐的行程规划和众多的旅游选择搞得晕头转向。自己做攻略吧，面对海 量的信息，不知道从何下手；找旅游管家吧，又担心遇到不专业、不靠谱的，影响旅游的心情和体验。别着急，今天我就以亲身经历为大家排忧解难。 我上次去四川旅游，有幸遇到了在四川旅游管家排行榜上位居第一名的琳琳。她就像一位贴心的旅行魔法师，把我们这四天三 ...

以下文章来源于餐企老板内参 ，作者内参君 餐企老板内参 . 餐饮业首席经管新媒体！超500万餐饮老板、产业高端精准读者；财经作家吴晓波、源码资本等投资；业务涵盖媒体传播、峰会、培训、游学餐访、中餐出 海、"餐里眼"大数据、"72餐"供应链平台、行业报告等…(更多资讯服务下载：餐饮老板内参APP) 披上"转转"马甲， 一批中餐开始翻身变网红。 文 ｜ 内参君 编辑 ｜ 楚兰 来源｜ 餐企老板内参（ID：cylbnc） 封面来源 ｜ 企业供图 1.8凉面、3.8麻婆豆腐 川菜也能"旋转"了 转转小火锅吃多了，没想 到有一天，"低价旋转 "的风也吹到了中餐身上。 一如旋转寿司、旋转小火锅的用餐形式，全程无接触自助拿取，1.8元的鸡丝凉面、3.8元的麻婆豆腐、6.8元的夫妻肺片、重庆小酥肉……最高9.8元封顶。 "据说是上海首家旋转式川菜，以前都是旋转寿司，还是第一次吃旋转的中餐，感觉很新奇，就想着来打卡试试。"一位门店打卡消费者对内参君评价，"量 很小，不过价钱很便宜，适合尝新。但是去晚了容易没有，离出菜口远的话很多菜也拿不到。" 这家店位于上海闵行区，店名为"红料理·耍成都"，是上海17年川菜品牌红料理，以"会员 ...

建设世界级文旅地标，扩大标志性品牌国际影响力，打造世界级文旅风景道，推出具有全球吸引力的精 品线路……6月17日，中共四川省委十二届七次全会举行。会上审议通过《中共四川省委关于推进文化 和旅游深度融合发展、做大做强文化旅游业的决定》，并提出上述目标。 6月18日，四川省委举行新闻发布会透露，四川将推出一系列具体措施支持文旅发展，包括培育若尔盖 湿地、稻城亚丁等世界级文旅新地标，支持成都、乐山建设世界美食之都，实施巴蜀文旅全球推广计 划，统筹整合50亿元设立四川省文旅商贸产业投资引导基金等。 四川的目标是，到2027年，文化及相关产业增加值达到3800亿元、旅游总花费达2万亿元左右，文旅产 业加快成为战略性支柱产业；到2030年，文化和旅游深度融合发展体制机制更加健全，巴蜀文化影响 力、四川旅游吸引力、文旅产业竞争力显著提升，文化强省旅游强省建设迈上新台阶。 文旅产业对地方GDP贡献率近12% 四川文化底蕴厚重、旅游资源丰富，拥有全国数量最多、类型最全、规模最大、品位最高的文旅资源谱 系，横跨五大地貌单元，21个市（州）文旅资源各具特色。 据四川省文旅厅厅长陈光浩介绍，如今四川文旅产业规模和质量稳居全国前列，对 ...

引言：四川，一个充满自然与人文魅力的宝藏之地。这里的山水、文化、美食都让人流连忘返，尤其适合亲子家庭出游。这次旅程中，我特别想推荐 一位非常靠谱的旅游规划师——小杰。他不仅对四川了如指掌，而且安排得细致又贴心，整个行程轻松又充实。有需要的朋友可以找小杰免费咨询哦！ 四川小杰：155 8356 2867 一、四天三晚亲子游行程路线规划（熊猫基地+都江堰水利工程） D1：抵达成都 ➜ 市区自由活动 ➜ 安排入住酒店 D2：成都大熊猫繁育研究基地 ➜ 武侯祠 ➜ 锦里古街 D3：都江堰水利工程 ➜ 青城山（前山或后山选其一） D4：宽窄巷子 ➜ 返程 这是一条非常适合亲子家庭的短途线路，既能让孩子边玩边学，又能轻松避开旅行高峰期。 二、预算花费参考（以一家三口为例） 交通费用：高铁往返约1200元，市内打车/包车约400元 门票费用：熊猫基地成人55元、儿童半价；都江堰景区成人80元、青城山80元 住宿费用：三晚连锁酒店约900元（经济型） 餐饮费用：人均每天100元，总计约900元 五、住宿与交通建议 ✅ 总体预算控制在4000元以内，性价比非常高！ 三、四川特色美食介绍 来到四川，怎能错过地道美食？我们这一路上 ...

四川省人大常委会近日举行《四川省促进川菜发展条例》（以下简称《条例》）新闻发布会，对《条 例》进行解读。《条例》已于今年5月1日起施行，对传承川菜技艺、弘扬川菜文化、拉动相关产业发 展、助推消费扩大升级、促进就业创业、推进乡村全面振兴等具有重要意义。 在加强川菜文化传承和弘扬方面，《条例》规定加强川菜文化发掘，组织开展川菜文化理论研究和本地 川菜文化资源调查；加强川菜文化资源数字化保护，运用信息化手段记录特色菜品传统制作技艺、发展 史料；加强川菜文化传播，鼓励影视剧等文化产品融入川菜元素，鼓励有条件的博物馆、方志馆等开设 川菜专题展览，鼓励支持学校开展川菜文化知识宣传普及活动。 在优化人才培育和创新发展方面，《条例》支持有条件的高等学校按照规定设立川菜相关专业或者课 程，培养川菜高层次专业人才；鼓励企业开发川菜相关乡村振兴项目，对接市场用工需求开展就业帮扶 等培训；明确支持川菜原辅料新品种培育和川菜新技术、新产品、新工艺、新设备研发，鼓励支持利用 药食同源的川产道地中药材开展川菜药膳、食疗的研究和开发。目前，四川全省已有60余所院校开设川 菜烹饪、餐饮管理、食品科学等相关专业，年输送专业人才近2万名。在培养模 ...

Core Insights - The popularity of spicy food, particularly Jiangxi stir-fry, has surged among workers in China, following the trend of other spicy cuisines like Sichuan and Hunan [1][2][4] - The rise of spicy dishes is attributed to their quick preparation, strong flavors, and ability to enhance appetite, making them ideal for busy workers [12][14][16] Group 1: Market Trends - In the past year, Sichuan and Hunan cuisines opened 33,964 and 22,910 new restaurants respectively, significantly outpacing other cuisines [3] - As of April 2025, the topic "no spicy, no happiness" has garnered over 59 billion views on Douyin [3] - The number of Jiangxi stir-fry restaurants has exceeded 20,000, reflecting a growing market demand [24] Group 2: Consumer Behavior - Workers express a strong preference for spicy food, often choosing it for meals despite health recommendations [5][6][14] - Spicy dishes are seen as a source of emotional relief and social bonding among colleagues [14][20] - The affordability of Jiangxi stir-fry, with average meal costs around 50-100 yuan for two, appeals to budget-conscious consumers [16][17] Group 3: Operational Efficiency - Successful restaurants focus on high turnover rates and quick service to cater to the limited lunch breaks of office workers [8][16][25] - The operational model emphasizes efficiency, with streamlined processes in kitchens to ensure fast meal preparation [15][25] Group 4: Cultural Significance - Spicy food serves as a cultural identifier for many workers from spicy food provinces, fostering a sense of community in urban settings [22][21] - The trend of spicy cuisine reflects broader societal changes, where the enjoyment of spicy food transcends economic status [36][37] Group 5: Future Outlook - While the spicy food trend is currently strong, sustainability will depend on continuous product innovation and quality control [35][36] - The restaurant industry faces challenges with low profit margins, making it crucial for establishments to adapt and innovate to remain competitive [34][35]

Group 1 - The core viewpoint of the articles highlights the rapid growth and expansion of the prepared food market in China, despite public controversies regarding food safety and hygiene standards, particularly in schools [1][16] - The market size of prepared food in China surged from 244.5 billion yuan in 2019 to 419.6 billion yuan in 2020, and is expected to exceed 1 trillion yuan by 2026 [1] - The modern concept of prepared food has evolved significantly, influenced by historical preservation methods and the development of food processing technologies [2][4] Group 2 - The prepared food industry has been shaped by advancements in food industrialization, packaging, and cold chain logistics, which have facilitated mass production and high-quality consumption [4][5] - The U.S. and Japan emerged as key markets for prepared food post-World War II, with the U.S. experiencing a boom in the 1950s due to changing family dynamics and the rise of fast-food chains [5][6] - The Asian market, particularly Japan, has developed a unique consumer-oriented model for prepared food, exemplified by innovations like instant noodles and convenience store offerings [6][7] Group 3 - The rise of central kitchens and prepared food is transforming traditional dining, reducing reliance on skilled chefs and altering the definition of cooking in the modern context [9][10] - The prepared food sector is increasingly integrated with e-commerce and live-streaming sales, which gained momentum during the COVID-19 pandemic, leading to significant sales figures for various brands [13][14] - The shift towards prepared food is also reflected in changing consumer behaviors, with younger generations favoring convenience and quick meal solutions over traditional cooking [14][15] Group 4 - The prepared food market is expected to continue growing, driven by urbanization, changing family structures, and the increasing pace of life, which necessitates quick meal options [7][15] - The integration of prepared food into dining experiences is evident, as consumers are willing to pay for the social and emotional aspects of dining out, even when similar quality meals are available at home [15][16] - The emergence of innovative marketing strategies, such as reality shows and immersive experiences, is creating new consumer engagement pathways in the prepared food sector [15][16]

Core Viewpoint - The article highlights the prevalence of consumer traps in the dining industry, particularly in Chengdu's high-end Sichuan cuisine restaurants, which are often overpriced and underwhelming in quality [1][3]. Group 1: Consumer Behavior - Many consumers are drawn to restaurants that boast of being top-tier or having renowned chefs, despite the actual dining experience often falling short of expectations [1][3]. - The phenomenon of high prices in these restaurants is likened to a status symbol, where the experience is more about social media validation than genuine culinary satisfaction [3]. Group 2: Pricing and Quality - Some Sichuan restaurants are reported to have exorbitant average spending, with some charging upwards of 600 yuan per person, and the most expensive reaching 1800 yuan [1]. - The article criticizes the quality of food in these establishments, suggesting that the dishes are often modified versions of traditional Sichuan cuisine and lack authentic flavor [3]. Group 3: Market Dynamics - The article notes that the dining market is segmented by consumer income and preferences, with different classes having varying consumption philosophies [3]. - It emphasizes the importance of rational consumption based on individual financial capabilities, urging consumers to be mindful of their spending in the face of such consumer traps [3].