Group 1 - The tourism market in Beijing is experiencing a surge during the "May Day" holiday, with traditional brands and popular restaurants seeing a peak in consumer activity [1][6] - The restaurant chain Haidilao has introduced new seasonal dishes, leading to increased customer traffic and reservations, with over 25,000 tables booked for the first day of the holiday [6][4] - The reopening of the traditional restaurant Meiwai Zhai has attracted many returning customers, with the establishment adding over 50 new dishes after renovations [6][4] Group 2 - Outdoor activities like camping have become popular, with areas like Mentougou and Miyun seeing increased visits, and Haidilao's camping hotpot location reporting a significant rise in customer flow [4][6] - Other traditional restaurants such as Quanjude and Bianyi Fang also reported high customer turnout during the holiday, appealing to both local and foreign tourists [6][1] - The overall increase in customer reservations and foot traffic indicates a robust recovery in the dining and tourism sectors in Beijing [6][1]

当人均 12 元就能在火锅店实现 "野菜自由"，当海底捞、巴奴等连锁巨头纷纷推出 "荠菜鸡肉滑""春日 脆嫩笋蔬拼盘"，当小红书上 "野菜自助火锅" 笔记突破万篇、抖音话题播放量逼近 5 千万....... 这场从贵州山野蔓延至全国餐桌的 "吃草狂欢"，究竟藏着怎样的消费密码？为何曾被视作 "土味" 的蒲 公英、马齿苋，如今成了火锅人竞相追逐的 "流量密码"？ 这些年，这种 "土味蔬菜" 的搜索热度一直呈攀升态势。据中国餐饮协会数据，"乡土食材""怀旧菜系" 相关搜索量年均增长 47%。在一些社交媒体上，野菜的讨论热度也在持续升温。 据小红书数据显示，野菜相关笔记同比增长 380%，"野菜美学""氛围感野餐" 成为新兴话题。其中围绕 "挖野菜""挖野菜的乐趣" 等话题已产生近2.5 亿浏览量。 随着 "野菜" 热度增长的势头越发迅猛，越来越多的火锅店和品牌盯上了"野菜"，开始深度挖掘它的市 场增量。 01 这次，火锅人又盯上了"野菜" 野菜通常指可直接食用的野生植物，它们生长在野外，未经过人工栽培和干预，纯粹是自然生长而成。 1、一方面，野菜自助火锅开始在市场上风靡，引发了不少关注。 在小红书上，野菜自助火锅 ...

Group 1 - The core viewpoint of the article highlights the rising trend of wild vegetables among young consumers, indicating a shift in dietary preferences towards healthier, seasonal options [1][19]. - Sales data shows that spring vegetables have seen significant growth, with a 103% year-on-year increase and a 55% month-on-month increase in transaction volume [2]. - The introduction of nearly 50 seasonal vegetables by Hema, including well-known varieties and unique products, reflects the growing interest in wild vegetables [3]. Group 2 - The restaurant industry is responding to the demand for spring vegetables, with a 470% year-on-year increase in the number of dining merchants offering "spring vegetable" sets on Meituan [5]. - Various hotpot chains are competing to incorporate spring vegetables into their menus, showcasing innovative dishes that highlight seasonal ingredients [6][7]. - The popularity of wild vegetable hotpots is evident, with significant social media engagement, as the topic has garnered over 89 million views on Douyin [12]. Group 3 - The surge in interest for wild vegetables is linked to the rise of local cuisine and the exploration of unique food experiences by consumers, particularly during the Qingming holiday [20]. - The rich variety of edible wild vegetables in regions like Guizhou and Yunnan, along with the cultural significance of consuming these ingredients, contributes to their growing popularity [21]. - Seasonal offerings of wild vegetables not only attract customers but also enhance restaurant profitability, with some establishments reporting a 27% increase in profit margins from spring menus [25]. Group 4 - The trend of "foraging" for wild vegetables has become a new social activity among young people, leading to increased outdoor engagement and a rise in related dining experiences [27][28]. - The demand for fresh and healthy ingredients aligns with broader consumer trends, as evidenced by the rising prices and popularity of spring vegetables like Chinese toon [30]. - The restaurant industry must innovate continuously to capitalize on the wild vegetable trend, as it presents a unique opportunity for attracting customers and enhancing brand visibility [31][32].