2026年元旦刚过，贵州玉梦食品（集团）有限公司位于海南省定安县定城镇的厂房正在火热建设中。2025年，玉梦食品抓住海南自由贸易港"封关"机遇， 积极开拓出海通道，在海南投资建厂，为贵州酸汤编织"出海梦"。 海南酸汤科技开发有限公司在海南省定安县注册成立。图为所生产的海南糟粕醋等产品。贵州日报天眼新闻记者 邓冰 摄 据了解，截至2025年10月，全国含"酸汤"字样的餐饮门店超8700家，约1600家酸汤餐饮店分布在全国62个城市，酸汤产业在国内市场发展红火，在国际市 场也开始受到认可。 "近两年，我们通过海外商会等渠道间接实现400多万元的外贸出口。"玉梦食品总经理杨政州透露，该公司产品已出口美国、西班牙、越南、泰国等地， 实现了出海的关键一步。 "事实上海南糟粕醋与贵州酸汤都是以'酸'为核心的产品。依托我们自有的百年老菌株，加上与海南当地糟粕醋非遗代表性传承人合作，结合海南糟粕醋 与贵州酸汤'二次发酵'的工艺共性，优化产品配方与生产技术，把'中国酸'一并带向全球。"杨政州说，借助海南自由贸易港"封关"带来的"零关税"政策， 进口优质食材减免的关税能降低原料采购成本，而"加工增值超30%内销免关税"政策更为关 ...

站在2025年的尾巴上回望过去这一年，餐饮行业如履薄冰、如临深渊，"确定性"变得越来越稀缺，紧张而非从容的情绪贯穿全年。这一年行业发生了许多 大事，其中一些不光在当时产生了巨大的反响，更对未来有着深远的影响，一些变革正在发生。NCBD（餐宝典）选取了10个关键词来总结餐饮业的 2025，以更好地迎接2026。以下是详细介绍（排名不分先后）。 不过，未来几年餐饮行业或将不会再出现2025年这样的热潮。餐宝典分析师认为有两点原因：一是头部企业能上市的都上得差不多了，剩下的企业需要时 间去成长；二是港交所作为内地餐企上市的首选目的地，不久前明确表示必须维护香港新上市申请的质量与标准，不能因市场火热而忽视质量，这意味着 赴港IPO的门槛将提高。 2、外卖大战 半年烧掉800亿，这句话被许多媒体用来形容2025年外卖大战的极度疯狂。但实际上，"疯狂"并不足以概括这场大战，至少还应该加上"惨烈"才是。外卖 平台付出了巨大的代价，同时餐饮内卷进一步加剧，无数商家被裹挟着卷生卷死。那么这场外卖大战是可以避免的吗？ 从时间线来看，外卖大战可以分为两个阶段：4—7月，主角是京东和美团；7月以后，"0元购"开始满天飞，主角是淘宝闪 ...

海南糟粕醋向柳州螺蛳粉学什么？ 海南日报全媒体记者赴广西柳州，一探螺蛳粉的成功之道 海南日报全媒体记者 李梦瑶 肖开刚 似香似臭，浓烈霸道，很少有哪座城市像广西柳州一样，味道如此令人"上头"。 "特地'打飞的'过来，就为嗦这口地道的螺蛳粉。"11月中旬，一家柳州"网红"螺蛳粉店前，外摆的 二十余张桌子座无虚席，来自深圳的张建一家点完餐，正见缝插针地拼桌。 "单靠企业自己，不可能发展得如此之快。"回顾创业史，广西螺霸王食品科技有限公司董事长姚汉 霖不断强调，"产业做大做强，离不开政府不遗余力的托举。" 2010年，柳州市政府启动"柳州螺蛳粉进京"行动，给予政策和资金支持，开始鼓励螺蛳粉经营 者"走出去"开店。"当时螺蛳粉的名气尚未打开，再加上原材料运输不便等原因，这批门店不久就关了 门。"柳州市螺蛳粉产业发展中心主任卢世昌坦言，这一次铩羽而归，让他们顿时意识到酒香也怕巷子 深。 "出圈"的一个重要机遇，是在2012年5月：凭借在《舌尖上的中国》第一集中短短几秒钟的镜头， 柳州螺蛳粉一夜走红。 无数食客"为一碗粉奔赴一座城"的同时，过去4年，每年都有超1亿件预包装螺蛳粉快递发往全国各 地。柳州螺蛳粉成为全产业链年 ...

《标准》制定严格执行立项、起草、征求意见、技术审查、批准发布的全流程。同时，《标准》建 立风险评估和专家论证双重机制，邀请食品安全、毒理、检验检测等领域的权威专家进行充分论证，确 保各项技术指标科学合理、安全可靠。 该标准核心内容涵盖五方面：明确标准适用于海南省内生产加工的糟粕醋，并对其术语和定义进行 清晰界定;规定原料应符合相应的食品安全国家标准及相关规定的要求;设定污染物、酸价、过氧化值、 致病菌等关键限量指标，划定安全红线;要求生产加工过程中的卫生应符合GB 14881的要求;规范产品的 标签，需符合GB 7718、GB 23350、GB 28050和《食品标识监督管理办法》的要求和相关规定，保障消 费者的合法权益。 为生产、检验、监管提供科学统一的技术依据，推动产业高质量发展 海南出台糟粕醋食品安全地方标准 海南日报讯(海南日报全媒体记者 马珂)近日，海南省卫生健康委召开《海南省食品安全地方标准 海南糟粕醋》(以下简称《标准》)发布实施新闻发布会。该标准为强制执行标准，于11月26日正式发 布。 据介绍，海南糟粕醋深受广大消费者喜爱，是我省餐饮文化的重要组成部分。《标准》旨在为海南 糟粕醋的生产、检验 ...

Core Insights - The 10th China (Chongqing) International Hot Pot Industry Expo took place from October 17 to 19, showcasing over 6,000 products from more than 2,000 industry chain enterprises, with Hainan's unique fermented vinegar making its debut at the event [1][2] - Hainan's fermented vinegar, known for its distinctive flavor, has gained popularity beyond the province, becoming a must-try for tourists visiting Hainan [2] - The industry is projected to reach an output value of approximately 100 million yuan by 2024, with over 270 related production and dining entities established in Hainan, more than half of which are new brands and factories formed in the last five years [2] Group 1: Industry Development - Hainan's fermented vinegar is made from the byproducts of wine production, showcasing local culinary wisdom and ecological concepts [2][3] - The industry is transitioning from traditional handcrafting to standardized production, with innovations in fermentation processes addressing quality and storage challenges [2] - The Chongqing hot pot industry, valued at over 300 billion yuan by the end of 2024, serves as a model for Hainan's fermented vinegar industry to learn from [4] Group 2: Strategic Recommendations - Hainan's fermented vinegar industry can benefit from a top-level design approach, involving government and industry associations to create comprehensive standards from raw material procurement to product testing [6][7] - Establishing an industrial cluster for fermented vinegar can enhance supply chain resilience and brand consolidation, fostering the growth of small and medium enterprises [7] - Learning from Chongqing's branding strategies, Hainan can develop its own brand narrative and collaborate with local cultural and tourism initiatives to enhance market presence [8] Group 3: Talent and Support - The Chongqing hot pot industry has successfully integrated education and industry through community initiatives, which Hainan can replicate to address talent shortages and promote skills development [9] - Targeted support measures in funding, talent cultivation, and market promotion can significantly aid the growth of Hainan's fermented vinegar industry [9]

Core Insights - The event "Hainan Zao Po Vinegar Food Promotion Conference" was held in Chongqing, showcasing the unique flavor of Hainan Zao Po vinegar and promoting culinary exchange and industrial cooperation between Hainan and Chongqing [3][4]. Industry Development - The promotion highlighted the vitality of the Wenchang Zao Po vinegar industry, with 95 traditional vinegar shops, 137 related dining establishments, and 16 processing enterprises in Wenchang, projecting an annual production of over 5,000 tons this year [4]. - The event featured innovative ideas such as "everything can be Zao Po vinegar" and products tailored to Sichuan-Chongqing tastes, including "chopped pepper Zao Po vinegar" and "spicy Zao Po vinegar" [4][5]. Consumer Reception - Attendees praised the unique taste of Hainan Zao Po vinegar, with comments highlighting its refreshing and distinctive flavor, which contrasts with the spicy hot pot typical of Chongqing [6]. - Various companies showcased their signature products, offering both traditional and modern flavor combinations that appealed to the local palate [6]. Business Opportunities - The event attracted numerous buyers seeking collaboration, with interest from major food companies and local restaurant owners looking to incorporate Zao Po vinegar into their offerings [7][8]. - The Wenchang government expressed its commitment to advancing the Zao Po vinegar industry towards industrialization, standardization, branding, clustering, and internationalization [8].

Core Insights - Hainan's fermented rice vinegar, known as "糟粕醋," is transitioning from a local delicacy to a mainstream culinary trend, with significant social media engagement and government support for its development [1][2][3] Industry Overview - The popularity of "糟粕醋" has surged, with nearly 1 billion views on Douyin and over 10,000 related posts on Xiaohongshu in the past three months [1] - The Hainan provincial government is actively promoting the high-quality development of the "糟粕醋" industry, aiming to cultivate recognizable and distinctive brands [1][2] Unique Selling Proposition - "糟粕醋" is made from leftover rice mash from sake production, which undergoes fermentation to create a unique flavor profile that is mildly spicy, sweet, and sour [2] - Initially used in local street food, it has evolved into a popular hot pot ingredient, gaining traction in major cities like Beijing, Shanghai, and Guangzhou, as well as international markets such as the USA, Canada, and Australia [2] Market Potential - The projected industry output value for Hainan's "糟粕醋" is approximately 100 million yuan for the year 2024 [2] - The rise in consumer interest is attributed to a shift towards healthier, flavorful food options, aligning with the increasing living standards and dietary preferences of consumers [3] Cultural Significance - "糟粕醋" embodies Hainan's maritime culture and traditional fermentation techniques, appealing to consumers' desire for cultural exploration in their dining experiences [4][5] Challenges and Opportunities - Despite its popularity, "糟粕醋" faces challenges in scaling up compared to competitors like Guizhou's sour soup, which has a market size exceeding 2.5 billion yuan [6] - The industry is characterized by small-scale, workshop-style production, with over 270 producers in Hainan, many of which have been established in the last five years [6] Strategic Recommendations - To enhance the market presence of "糟粕醋," a comprehensive strategy is needed, including the development of a standardization system, brand building, and the establishment of industrial clusters [7][9] - Engaging younger consumers through social media and innovative culinary applications can help integrate "糟粕醋" into contemporary food culture [9][10] - Expanding consumption scenarios beyond restaurants and home cooking to include tourism and office settings can diversify the product's appeal [11][12] Broader Implications - The focus on "糟粕醋" reflects a larger trend in Hainan's food industry, where other local specialties like Wenchang chicken and Qiong rice noodles also seek to gain national recognition [13][14] - The development of a cohesive strategy for Hainan's culinary products can create a "Qiong flavor matrix," enhancing the overall market impact of local delicacies [13][15]