羊城年夜饭，满 桌广货鲜 | 新春 走基层_南方+_ 南方plus ·开栏语· 广货行天下，寻 味故乡情。当丰 盈充实的蓝色粮 仓，化作烟火升 腾的团圆家宴， 每一尾游向餐桌 的广东鱼虾，都 携着年味的温 度、乡情的脉 动。 即日起，南方农 村报、农财宝典 ·水产有种推 出"新春走基层· 广货行天下 寻 味故乡情"系列 报道，记者走进 家乡的渔港码 头、水产市场、 餐桌家宴，寻找 广货的踪迹，感 受年味的流动， 触摸产业的韧 劲。让这一程程 2月15日，离新 春除夕只剩一天 了，家住广州市 海珠区基立下道 的陈锦泉早早出 门，置办年夜饭 的食材。他此行 目的地，正是去 年9月刚迁至荔 湾区东沙街道的 黄沙水产市场。 而住在几公里外 江南西的李婉 莹，则显得非常 淡定。"前几天 已经在手机上下 单了，有些从饶 平、珠海寄过来 的海鲜正在路 上，其余的等除 夕当天再让外卖 送来好了。" 有的去市场，有 的等上门，两户 广州人家，同一 鲜活的奔赴，成 为新春最动人的 注脚。 "年夜饭的海鲜 大餐，我得趁早 去买咯！要不然 明天就人太多 了。" 个除夕。产自广 东的"广货"正扮 演着越来越重要 的角色，它们跨 越山海 ...

春节将至，我市水产"年货"交易量走高。 不少冷库还与电商平台合作，实现冻品"一件代发、仓库直发"。"仅进口白虾一项，每日出货量就达 5000单；若加上金汤鲍鱼等预制食品，单日订单量已突破3万单。"朱先生透露。 谈及今年的热销品类与价格走势，薛哥介绍，海蟹、石斑鱼、鲍鱼备受市场欢迎，日销量分别达到1.6 万公斤、1500公斤和1000公斤。"近期，国产鲜活水产品价格较平日上涨10%左右，波士顿龙虾、澳洲 龙虾等进口水产品价格涨幅在20%至30%之间。 寓意"年年有余"的各种鱼类，是年夜饭餐桌上当之无愧的压轴菜品。走进一家专卖冰鲜鱼类的门店，店 员正推着小推车，将一箱箱最新到货的黄花鱼卸下、码放整齐。"一早补了500箱，都卖空了，销量翻了 好几倍。"门店负责人说。采访当天，该门店最畅销的黄花鱼单日销量达1.1万公斤，带鱼也售出1500公 斤，采购方多为京津冀等地的二级批发商和餐饮企业。 除鲜活、冰鲜水产品外，从天津口岸进口的冷冻水产品也陆续从冷库出库，端上全国百姓餐桌。据东疆 综保区一家大型冷库负责人朱先生介绍："这几天，厄瓜多尔白虾日均出库40万公斤，印度黑虎虾日均 出库20万公斤，智利熟制帝王蟹日均出库10万 ...

Core Viewpoint - The article highlights the transformation of the Keshan Left Banner in Inner Mongolia, where innovative water management and aquaculture practices have turned challenges posed by extreme weather into opportunities for agricultural and economic development [1][2][3] Group 1: Water Management and Infrastructure - The Keshan Left Banner has faced extreme rainfall for four consecutive years since 2021, with annual precipitation reaching a maximum of 824.4 mm, leading to significant flooding issues for local farmers [2] - In response, the local government has invested 700 million yuan to enhance drainage systems, creating a modern water network that connects eight reservoirs and 115 lakes [2] - The focus has shifted from merely managing flood risks to utilizing water resources effectively, transforming water into an asset for agricultural productivity [2] Group 2: Aquaculture Development - The region has successfully integrated aquaculture with traditional agriculture, exemplified by the introduction of 370,000 shrimp into 200 acres of rice paddies, yielding 15,000 pounds of shrimp and 260,000 pounds of rice, with an average income increase of 1,300 yuan per acre [2] - Innovative practices have led to the successful cultivation of sea bass in previously barren saline-alkali waters, with 20,000 fish released in May 2025 growing from 3 cm to 30 cm [2] - Various local cooperatives have emerged, focusing on the cultivation of fish and crabs, with annual catches of 45,000 pounds of crabs and 120,000 pounds of fish, generating a net income of approximately 450,000 yuan [3] Group 3: Economic Impact and Community Benefits - The Keshan Left Banner has expanded its aquaculture area to 70,000 acres, achieving an annual output of 4.4 million pounds and a production value of 28 million yuan [3] - The region's initiatives have not only improved local livelihoods but also fostered community engagement, with average dividends of 500 yuan per person for cooperative members [3] - The first-ever Xiaolongxia and Yanjing Beer Food Festival in summer 2025 sold 3,000 pounds of shrimp in just 15 days, generating sales of 240,000 yuan, showcasing the potential for local product marketing [3]

Core Insights - The live streaming event for Guangdong sea bass, organized by Hengxing Food and Dongfang Zhenxuan, achieved remarkable sales, with over 60,000 fish sold and a total revenue exceeding 2 million yuan in one day [6][7][19]. Group 1: Sales Performance - The live streaming event sold over 10,000 orders within the first two hours, and by 3 PM, total sales reached 20,000 orders [4][6]. - The event ranked first in the fresh produce category for the day, highlighting the growing popularity of Guangdong sea bass among consumers [7][19]. Group 2: Product Quality and Safety - Consumers showed high concern for the safety and freshness of the sea bass, prompting the hosts to provide third-party testing reports confirming no drug or heavy metal residues [21][22]. - The sea bass is marketed as being caught, processed, and delivered on the same day, ensuring maximum freshness [27][29]. Group 3: Industry Position and Production - Guangdong is the leading producer of sea bass in China, with a projected production of 183,000 tons in 2024, accounting for 71% of the national total [16][19]. - The industry has established a comprehensive supply chain from breeding to processing and logistics, with a total output value exceeding 18.6 billion yuan [19]. Group 4: Future Developments - The "Blue Fishing Port" project, set to be operational by 2025, will enhance processing capabilities and cold chain logistics, with an expected annual processing capacity of 35,000 tons [35][36]. - Hengxing Food aims to expand its market presence and brand recognition through continuous product innovation and leveraging the growing demand for high-quality seafood [46][68].

Core Points - The announcement details the results of a special food safety inspection focused on the "night economy," revealing that out of 50 samples tested, one was found to be non-compliant [1] - Local market supervision departments have been instructed to investigate and address the non-compliant food products identified during the inspection [1] Group 1: Inspection Results - A total of 50 food samples were collected from five categories: meat products, catering foods, frozen foods, seasonings, and starch and starch products [1] - One sample from "广元市利州区璐姐小串串店" was found to contain 0.304g/kg of dehydroacetic acid and its sodium salt, which is prohibited [1] Group 2: Compliance Information - The inspection also included compliant samples, such as "水煮花生" from "广元市利州区放野烧烤店," which was processed on 2025/8/4 [2] - Other compliant products included "水晶苕皮" and "鱿鱼板串," with various processing dates and specifications [2][4]

Core Viewpoint - The event "Yue Fresh, Yu Good, Chongqing and Guangdong Share" showcases the collaboration between Guangdong's seafood industry and Chongqing's hot pot culture, aiming to enhance consumer experience through the fusion of fresh seafood and spicy flavors [1][5]. Group 1: Industry Strength and Collaboration - Guangdong has established itself as a leader in modern marine ranching, with the highest number of gravity-type deep-water cages in China and nearly half of the national marine fish farming output expected in 2024 [2]. - The production of golden pomfret in Zhanjiang accounts for one-third of the national output, while the production of white grouper exceeds 60% of the total national output [2]. - The collaboration aims to leverage Guangdong's seafood supply and Chongqing's hot pot market, enhancing the supply chain and expanding market reach [5][6]. Group 2: Consumer Experience and Product Innovation - The event featured a unique tasting experience that combined Guangdong's fresh seafood with Chongqing's spicy hot pot, allowing consumers to enjoy a dual flavor experience [3]. - Innovative product handling techniques were introduced, such as the preparation of golden pomfret to meet the fast-cooking demands of hot pot consumers [2]. - The tasting event received positive feedback, breaking preconceived notions about Guangdong seafood being bland and highlighting its compatibility with spicy flavors [3][4]. Group 3: Market Trends and Future Outlook - The hot pot industry is projected to exceed a trillion yuan in annual consumption, with the freshness of ingredients being a critical factor influencing consumer choices [5]. - The collaboration is expected to increase the demand for Guangdong seafood in Chongqing, with current monthly demand for golden pomfret at over 100 tons [6]. - The fusion of fresh and spicy flavors is anticipated to meet the evolving consumer preferences for healthier and more diverse dining options [6].

Summary of Key Points Core Viewpoint - The Jilin Municipal Market Supervision Administration has publicly announced the results of food safety inspections, revealing that out of 32 batches of food products tested, 5 batches were found to be non-compliant, highlighting ongoing concerns regarding food safety in the region [1]. Group 1: Inspection Results - A total of 32 batches of edible agricultural products were sampled, with 5 batches identified as non-compliant [1]. - The non-compliant products included various food items, with specific details provided in the attached documentation [1]. Group 2: Consumer Awareness - Consumers are encouraged to report any food safety violations by calling the market supervision department's hotline at 12315 [1].

Group 1 - The company, Xibei, issued an apology on social media acknowledging a significant gap between its production methods and customer expectations, expressing gratitude for customer feedback [1] - Xibei plans to adjust its cooking methods for various dishes by October 1, including switching to freshly made beef patties and original cut fish for children's meals, and preparing lamb skewers on-site [1] Group 2 - Luo Yonghao criticized Xibei's response, questioning the company's claims about pre-prepared dishes and suggesting that customers have been unfairly treated [3] - Luo highlighted concerns regarding the transparency of Xibei's practices, particularly in relation to the sale of leftover dishes before the new changes take effect [3]

Core Points - Xibei issued an apology letter acknowledging a significant gap between its production processes and customer expectations, expressing regret for the inconvenience caused to customers [1] - The founder of Xibei, Jia Guolong, reiterated a commitment to customer satisfaction, emphasizing a customer-centric approach in their service philosophy [1] - Luo Yonghao criticized Xibei on social media, questioning the authenticity of their claims regarding pre-prepared dishes and highlighting concerns about transparency in their operations [1] Company Response - Xibei recognized the disparity between its offerings and customer expectations, leading to the public apology [1] - The company aims to address customer concerns and improve its service based on feedback [1] Industry Context - The criticism from Luo Yonghao reflects broader industry concerns regarding transparency and authenticity in food preparation practices, particularly in the context of pre-prepared meals [1] - The upcoming changes in Xibei's offerings, set to take effect on October 1, indicate a potential shift in their product strategy to better align with customer expectations [1]

Core Viewpoint - The article discusses the recent challenges faced by the restaurant chain Xibei, highlighting a significant drop in customer traffic and revenue due to online controversies and public perception issues [1][3][7]. Group 1: Impact on Business - Xibei's daily revenue has decreased by 20,000 to 30,000 yuan, nearly halving its usual earnings [7]. - The restaurant's customer traffic has also seen a significant decline, with many tables remaining empty during peak hours [1][7]. - Online controversies have led to a 50% drop in both dine-in and takeout orders [9]. Group 2: Employee Response and Company Culture - The head chef, who has worked at Xibei for nearly 20 years, expressed feelings of unfairness regarding the recent public scrutiny [3][42]. - An online meeting involving 18,000 employees was held to address concerns and feedback, indicating a transparent communication approach within the company [3][42]. - Employees are committed to maintaining high standards for food safety and quality, with no reported major health issues among staff over the years [11][43]. Group 3: Food Quality and Preparation Practices - Xibei emphasizes that it does not use pre-prepared meals but rather employs a "process pre-preparation" method, ensuring that all food is freshly cooked [35][42]. - The restaurant uses frozen ingredients with long shelf lives, which are stored and handled according to strict food safety standards [16][20]. - The head chef clarified that the food preparation process involves multiple steps, including thawing and cooking, rather than serving pre-packaged meals [30][35]. Group 4: Customer Perception and Market Position - Customer feedback has been mixed, with some expressing dissatisfaction with the taste and pricing of the food [4][14]. - The article highlights a disconnect between the restaurant's efforts to maintain quality and the public's perception influenced by recent controversies [3][4]. - The head chef encourages consumers to visit the restaurant and observe the food preparation process to alleviate concerns about food quality [44].