Core Viewpoint - The rise of the "mountain and wild" dining trend is reshaping the restaurant industry, driven by consumer demand for natural ingredients and immersive dining experiences [1][13]. Group 1: Three Main Schools Defining "Mountain and Wild" - The "mountain and wild" movement in the restaurant industry can be categorized into three main schools: the Ingredient School, the Scene School, and the Culture School [3][10]. - The Ingredient School focuses on transforming the scarcity of natural ingredients into premium offerings, with wild ingredients like wood ginger becoming popular across various dining formats [4][6]. - The Scene School emphasizes creating visually appealing dining environments that alleviate urban anxiety, turning restaurants into immersive experiences [7][9]. - The Culture School aims to evoke collective nostalgia and emotional connections through local culinary traditions, enhancing the cultural significance of dishes [10][11]. Group 2: Consumer and Market Dynamics - The popularity of the "mountain and wild" trend is fueled by three emotional needs: health anxiety, the desire to escape urban life, and the need for social currency [14][15]. - The health-conscious consumer is increasingly drawn to natural ingredients as a response to industrialized food concerns, positioning these ingredients as "health currency" [14]. - The trend also serves as a "third space" for young consumers seeking relief from urban stress, with dining experiences becoming shareable social media content [17][18]. - The cold chain logistics revolution and the rise of wild vegetable cultivation are stabilizing supply chains, allowing regional ingredients to reach a national market [18][20]. Group 3: Industry Challenges and Opportunities - The "mountain and wild" dining trend faces challenges related to supply chain resilience and consumer experience fragmentation [26][27]. - The scarcity of wild ingredients can hinder menu stability, leading to two paths: industrializing wild ingredients or building direct supply chains to ensure freshness [27]. - The trend's popularity is also met with mixed reviews, highlighting a disconnect between consumer expectations and actual dining experiences, indicating a need for refinement in the business model [28][29].