本文字数：4451，阅读时长大约7.5分钟 作者 | 陈宇慧 2025.12. 15 多年前，在麻婆豆腐料理包、梅菜扣肉罐头和冷冻日式烤鳗鱼刚刚出现的时候，所有人都长舒了一口 气，下厨做饭终于变得不那么费劲了。我还记得去四川同学家里玩，叔叔取出一袋某品牌"重庆鸡公 煲"的调料包来做麻婆豆腐。看起来货不对板，但他认为这个里面的调料配比最符合他们家对麻婆豆 腐的喜好，还不用自己剁郫县豆瓣，只要在调料包加水煮开之后多"笃"一会儿，豆腐入味了就肯定好 吃。 我无法想象回到食材不经任何预制处理的年代，干菌菇的沙子多到洗不干净，必须自己剥每一枚豌豆 荚，速冻的鱼和海鲜在解冻后还需要再清理腌制。预制步骤在食材处理的每一个环节中都有可能出 现，一旦习惯就再也无法忍受从前的不便利。广义的预制菜让下厨过程变得干净便捷了许多，甚至还 能炫技，像宝塔一样造型的红烧肉自己可做不出来。 在超市挑各种新品料理包的时候也确实很开心，有些菜需要的配料太多了，别说凑齐原料麻烦，还搞 不清比例，不如直接买现成的料理包，总比自己偷工减料做出来的更像那么回事。今天卤肉饭明天鱼 1 香肉丝饭，挺适合换着口味吃的。事实上直到今天我也总是分不清各种预制菜的 ...

多年前，在麻婆豆腐料理包、梅菜扣肉罐头和冷冻日式烤鳗鱼刚刚出现的时候，所有人都长舒了一口 气，下厨做饭终于变得不那么费劲了。我还记得去四川同学家里玩，叔叔取出一袋某品牌"重庆鸡公 煲"的调料包来做麻婆豆腐。看起来货不对板，但他认为这个里面的调料配比最符合他们家对麻婆豆腐 的喜好，还不用自己剁郫县豆瓣，只要在调料包加水煮开之后多"笃"一会儿，豆腐入味了就肯定好吃。 我无法想象回到食材不经任何预制处理的年代，干菌菇的沙子多到洗不干净，必须自己剥每一枚豌豆 荚，速冻的鱼和海鲜在解冻后还需要再清理腌制。预制步骤在食材处理的每一个环节中都有可能出现， 一旦习惯就再也无法忍受从前的不便利。广义的预制菜让下厨过程变得干净便捷了许多，甚至还能炫 技，像宝塔一样造型的红烧肉自己可做不出来。 同样的菜自己做，各方面成本都比外卖要高不少。从前要省钱就在家吃，现在要省钱反而依赖外卖，这 种奇怪的转折是从这个时代开始的 1 在超市挑各种新品料理包的时候也确实很开心，有些菜需要的配料太多了，别说凑齐原料麻烦，还搞不 清比例，不如直接买现成的料理包，总比自己偷工减料做出来的更像那么回事。今天卤肉饭明天鱼香肉 丝饭，挺适合换着口味吃的。事实 ...

Group 1 - The article discusses the growing trend of pre-prepared meals among urban workers, highlighting their reliance on convenience due to busy lifestyles [6][26][44] - Young people are increasingly turning to pre-prepared meals, convenience store ready-to-eat options, and meal delivery services as solutions to their dining needs [7][27][45] - The pre-prepared meal market in China is projected to exceed 500 billion by 2025, with significant growth in ready-to-eat meal sales at convenience stores [26][38] Group 2 - The article emphasizes the dichotomy between the desire for home-cooked meals and the convenience of pre-prepared options, illustrating how young people navigate this balance [12][62] - There is a notable increase in the sales of kitchen appliances like air fryers and electric stoves, indicating a continued interest in cooking despite the reliance on pre-prepared meals [56][58] - Shared kitchens and community dining spaces are emerging as popular trends, allowing urban dwellers to reconnect with the act of cooking and dining together [49][60]

Core Viewpoint - The article discusses the persistent popularity of pre-prepared meals despite widespread criticism, comparing the disappointment of receiving a pre-packaged meal to the experience of attending a concert with lip-syncing performers [1] Group 1 - The article highlights the contrast between consumer expectations for freshly cooked meals and the reality of receiving pre-packaged options in restaurants [1] - It questions why pre-prepared meals continue to thrive in the market despite negative perceptions from consumers [1]

Core Insights - The article highlights the trends and innovations showcased at the 2025 China Bakery New Product Launch Week, indicating that these trends will likely shape the industry in 2026 [2][3]. Group 1: Event Overview - The 2025 China Bakery New Product Launch Week took place from May 19 to May 22, 2025, at the Shanghai Hongqiao National Exhibition Center [5][93]. - The event featured numerous exhibitors presenting new products, including pre-mixed powders and innovative frozen desserts, emphasizing aesthetics and emotional value [11][24]. Group 2: Product Trends - There is a noticeable increase in the variety of frozen desserts, with a focus on appealing designs and flavors that resonate with younger consumers [24]. - The introduction of new product combinations, such as puff pastry and cake, reflects a trend towards creative culinary fusions [19]. - Traditional products like mooncakes are being reimagined with new flavors and concepts, including medicinal ingredients and Western-style fillings [49]. Group 3: Market Dynamics - The event showcased a growing interest in light meals and meal kits, indicating a shift in consumer preferences towards healthier and more convenient options [55][58]. - The presence of renowned chefs and industry leaders at the event highlights the importance of expertise and innovation in driving market trends [62]. Group 4: Future Outlook - The article suggests that the trends observed at the event will influence the baking industry significantly in the coming years, particularly in product development and consumer engagement strategies [2][3].

以下文章来源于网易数读 ，作者网易数读 网易数读 . 网易旗下栏目，用数据说话。 占领食堂。 作者 | 库洛洛 来源 | 网易数读 （ID：datablog163) 预制菜，当代互联网"定时炸弹"，隔段时间大家就要因为它的话题吵开了锅。 前有"预制菜进校园"的消息让家长慌了神，担心预制菜会毁了下一代孩子的健康，更有 甚者直接称预制菜就是"人类饲料"。 但其实在校园之外，如今的大街小巷早已被预制菜"攻占"。 无论你是在家点外卖，还是出门聚个餐，上到几百元的猪肚鸡火锅，下到几块钱的小碗 菜套餐，可能都是店家拿料理包加热的。有些更"高科技"的预制菜还能通过加入锅气香 精来伪装有锅气，可以说是防不胜防。 预制菜为什么就那么惹人嫌？吃预制菜真的是我们的宿命吗？ 难吃是预制菜的"原罪" 所谓预制菜，其实涵盖的范围相当之广，根据烹饪程度的不同，可以分为即配食品、即 烹食品、即热食品、即食食品这四种 [1]。 广义上来说，在中国人的饭桌上，预制菜早就存在。从家里囤着的方便面、八宝粥，到 外出吃到的快餐汉堡、牛油火锅调料，都可以算得上是预制菜的一种。 而如今，大家常吵的预制菜一般是层出不穷的中餐料理包。不管你点的是宫保鸡丁、鱼 ...