潮汕牛肉火锅， 何以鲜香滚烫？| 潮汕牛肉火锅文 化节_南方+_南 方plus 粤牧优品 潮汕 鲜香 喊全国人民品潮 汕牛肉火锅 媒体+赋能 全国首届广东潮 汕牛肉火锅文化 节 将于12月举办 一场味觉风暴蓄 势待发 潮汕牛肉火锅 以鲜香著称 清亮的火锅汤底 咕嘟作响 牛肉片刚入锅便 蜷曲变色 裹着沙茶酱入口 的瞬间 鲜嫩与醇厚在舌 尖炸开 无数食客为之心 折 密码；老饕们只 需看一眼肉的色 泽、摸一下弹 性，便知品质高 低。 从牧场到餐桌， 从选肉到蘸料， 这锅鲜香滚烫的 背后，藏着一套 味觉密码。我们 不妨循着香气溯 源，揭开潮汕牛 肉火锅的风味真 相。 选肉：现代 版"庖丁解牛" 每个部位都有 专属风味标签 潮汕人对牛肉的 挑剔，早已刻进 骨子里。 正宗潮汕牛肉火 锅的主角——黄 牛肉。优先选择 云贵川、甘肃、 陕西等地的自然 放养土黄牛，肉 质鲜嫩，脂肪分 布均匀如雪花， 适合切片涮火 锅。 当天宰杀、现切 现涮，从屠宰到 上桌不超过4-8 小时。屠宰后肌 肉仍能保持短暂 的收缩活性，这 正是"鲜"的核心 如果说选对肉牛 是基础，那么对 牛肉部位的精准 拆解，便是潮汕 庖丁们的"独门 绝技"。一头千 ...

粤黔双向奔 赴！"媒体+"助 力贵州小黄 牛"卖爆"大湾区 ｜潮汕牛肉火锅 文化节_南方+_ 南方plus 粤黔携手，黔牛 奔粤。近日，广 东省牛产业发展 促进会与南方农 村报社一行走进 贵州省黔南州人 民政府驻广州办 事处（以下简 称"黔南驻广州 办事处"），就 粤黔两地牛产业 协同发展、首届 广东潮汕牛肉火 锅文化节筹备等 事宜，展开交流 座谈。 据黔南驻广州办 事处相关负责人 介绍，依托粤黔 两地成熟的产销 衔接机制，贵州 小黄牛在粤港澳 大湾区市场持续 走俏，呈现"卖 爆"态势。这一 现象不仅印证了 贵州小黄牛的优 良品质与市场认 可度，更折射 出"媒体+"赋能 下粤黔牛产业协 作正从"产销对 接"向更高层次 的"生态共建"深 度转型。 交流会现场。 供需精准匹配 贵州小黄牛走 俏大湾区 粤港澳大湾区作 为全国牛肉消费 核心区域，市场 需求旺盛。数据 显示，仅大湾区 年牛肉消费量就 超80万吨，其中 潮汕牛肉火锅作 为粤式火锅核心 品类，占据三分 之二市场份额， 2024年消费金额 同比增长 16.9%，全国门 店数突破35000 家，对高品质鲜 牛肉的需求持续 场为小黄牛生长 提供理想环境。 攀升。 ...

"媒体+"聚力， 粤川共烹"牛产 业盛宴"｜潮汕 牛肉火锅文化节 _南方+_南方 plus 2025年12月， 以"粤牧优品， 潮汕鲜香——喊 全国人民品潮汕 牛肉火锅"为核 心主题的全国首 届广东潮汕牛肉 火锅文化节，将 在广州热力启 幕。 这不仅是一场唤 醒味蕾的美食盛 宴，更是"媒体 +"深度赋能广东 牛产业高质量发 展、撬动全链条 升级的创新实 践，为全国牛产 业发展提供全新 思路。 近日，广东省牛 产业发展促进 会、南方农村报 社相关人员走进 四川省人民政府 驻广州办事处 （以下简称"四 川驻广州办事 处"），围绕粤 川两地牛产业产 销对接、"粤牧 优品"区域公用 品牌建设及首届 广东潮汕牛肉火 锅文化节等议 题，展开深度交 流与精准对接。 "广东牛肉消费 市场规模常年稳 居全国前列，潮 汕牛肉火锅更是 享誉全国，但相 较于猪、鸡等主 导产业，牛产业 长期受困于养殖 分散、标准缺 失、品牌力弱等 短板。"广东省 牛产业发展促进 会相关负责人在 交流会上直言。 "媒体+"正成为 破解这些难题的 关键抓手。10月 18日，广东省牛 产业发展促进会 率先发布《广东 牛产业"粤牧优 品"评价认定规 范（试行 ...

2025年12月20- 21日，全国首届 广东潮汕牛肉火 锅文化节将在广 州盛大举办，本 届文化节以 "粤 牧优品，潮汕鲜 香 —— 喊全国 人民品潮汕牛肉 火锅" 为核心主 题，由南方报业 传媒集团、南方 农村报社、广东 省牛产业发展促 进会主办，农财 宝典、新牧网、 牛羊宝典承办。 喊全国人民品潮 汕牛肉火 锅！"媒体+"赋 能，全国首届广 东潮汕牛肉火锅 文化节将于12月 举办_南方+_南 方plus 作为全国首届的 广东潮汕牛肉火 锅文化节，活动 立足于潮汕牛肉 火锅的产业特色 与文化底蕴，联 合广东省内头部 牛肉火锅品牌企 业，深度打通牛 肉养殖、屠宰加 工、餐饮服务等 全产业链环节， 汇聚各方资源、 直面产业挑战， 推动行业高质量 发展。 一、活动亮点 （一）品牌展 示：湾区舞台， 闪耀粤味 1.沉浸式品牌空 间：通过不同会 场打造超大规模 品牌展示区，运 用前沿的数字化 展示技术，为参 展企业量身定制 沉浸式品牌展示 空间。 2.品牌价值思 享：举办"粤牧 优品-潮汕牛肉 火锅"故事分享 会，邀请行业领 军企业创始人、 品牌战略专家， 深度剖析品牌建 设成功经验与发 展战略。 （二）标准发 布： ...

Core Viewpoint - The collaboration between the Guangdong-Hong Kong-Macao Greater Bay Area and Xinjiang's cattle industry aims to enhance the supply chain and meet the growing demand for beef, particularly through the upcoming Guangdong Chaoshan Beef Hotpot Cultural Festival [2][10][62]. Group 1: Industry Collaboration - The partnership between the Guangdong Provincial Cattle Industry Development Promotion Association and the Xinjiang Uygur Autonomous Region Government aims to connect production and sales resources, facilitating mutual benefits [6][10]. - The collaboration is timely, coinciding with the preparation for the first Guangdong Chaoshan Beef Hotpot Cultural Festival, which serves as a platform for industry interaction [9][10]. Group 2: Market Dynamics - The Greater Bay Area is a major consumer market, accounting for nearly 10% of national beef consumption, with an annual consumption of 1 million tons, primarily driven by cities like Guangzhou and Shenzhen [18][19]. - The region's beef consumption market is characterized by a diverse demand matrix, with the Chaoshan beef hotpot segment growing at an annual rate exceeding 15% [20]. Group 3: Supply Chain Challenges - Guangdong's beef production is projected to be only 45,000 tons in 2024, with a self-sufficiency rate below 6%, leading to a heavy reliance on imports [25]. - The local cattle farming model, which is small-scale and primarily free-range, is insufficient to meet market demand, resulting in increased costs and vulnerability to international market fluctuations [26][27]. Group 4: Xinjiang's Supply Potential - Xinjiang, as one of China's five major pastoral areas, has a cattle population expected to reach 8 million by 2025, with beef production projected at 900,000 tons [32]. - The region's cattle farming network spans over 30 counties and is supported by a production model that combines smallholder breeding with enterprise fattening, providing a solid foundation for large-scale supply [30][34]. Group 5: Branding and Market Access - Xinjiang's geographical distance from major consumer markets limits its market channels and brand premium capabilities, necessitating collaboration with the Greater Bay Area for enhanced market access and brand development [35][36]. - The "media+" approach will facilitate direct connections between Greater Bay Area enterprises and Xinjiang producers, reducing intermediaries and ensuring stable supply [50][49]. Group 6: Cultural Integration and Consumer Engagement - The Guangdong Chaoshan Beef Hotpot, as a cultural emblem, will leverage media to elevate the consumer experience, transforming beef consumption into a cultural and emotional engagement [54][58]. - The collaboration aims to create a new business model that combines dining, culture, and tourism, expanding the consumer market further [74].

（原标题：广东将举办首届"媒体+"潮汕牛肉火锅文化节） 南方财经记者张梦琦 实习生 向臻 黄舒憶 广州报道 "媒体+"正逐渐成为推动产业升级与创新发展的新引擎。 9月10日，"媒体+"广东牛产业高质量发展研讨会——广东（首届）潮汕牛肉火锅文化节动员大会在广东 省乡村振兴文化服务产业园举行。 据透露，广东（首届）潮汕牛肉火锅文化节将于11月中下旬举办，通过开展系列线上品鉴活动，邀请网 红大咖进行广泛宣传，推动品牌价值实现显著跃升。 广东打造"潮汕牛肉火锅文化节"，将借助"媒体+"的力量放大"潮汕牛肉火锅"的产业与文化势能，在这 一牛肉消费大省推动产业做强品牌、做实标准、做长链条、做旺市场。 此次研讨会还深度链接四川、贵州、新疆等地市场，为产需双方搭建新的对接桥梁。业界代表纷纷认 为，可充分借助"媒体+"的强大传播力，精心策划、拍摄纪录片，深入追溯牛肉养殖源头，全面展现养 殖环境的生态优势与产品品质；同时依托广东在技术、资金等方面的显著优势，推动跨地域产业合作， 促进不同地区火锅风味的交流与融合。 打造"潮汕牛肉火锅文化节" 广东牛肉消费量占全国总消费量的十分之一，常年稳居全国牛肉消费第一大省。以节为媒打造"潮汕 ...

Core Insights - The popularity of hot pot among young people is declining, with many opting for alternatives due to factors like high prices, long wait times, and the emergence of healthier or cheaper options [21][22][35]. Group 1: Hot Pot Preferences - The most popular hot pot base among young people is spicy hot pot, favored by 74.2% of respondents, followed by Chaozhou beef hot pot at 57.5% and tomato hot pot at 40.4% [7][8]. - Preferences vary by age group, with 95s showing a strong preference for spicy hot pot (77.6%), while 00s lean towards tomato hot pot (over 50%) [9][10]. - Regional preferences also play a role, with different cities favoring specific types of hot pot, such as spicy hot pot in Chengdu and tomato hot pot in Suzhou [12][14]. Group 2: Hot Pot Dining Frequency - The frequency of hot pot dining among young people is decreasing, with an average of less than two visits per month, particularly among the younger age groups [24][25]. - The average score for hot pot cravings is lowest among 00s, indicating a generational shift in interest [22][24]. Group 3: Brand Preferences - Haidilao is the most frequented hot pot brand, chosen by 65.6% of respondents, followed by Xiaolongkan at 19.2% and Jiabujia at 18.7% [27][28]. - While taste is the primary factor influencing brand choice (90.2%), other factors like price, freshness, and wait times are becoming increasingly important [30][29]. Group 4: Market Trends - The hot pot market is facing competition from emerging dining trends such as small hot pots, grilled fish, and mala tang, which are gaining popularity due to their lower price points and convenience [40][41][43]. - The number of small hot pot establishments is expected to grow significantly, with a projected annual growth rate of 33.5% [40]. Group 5: Consumer Behavior - Young consumers are becoming more price-sensitive, with over half willing to pay between 100-200 yuan per person for hot pot, and nearly 40% preferring options under 100 yuan [35][36]. - The rise of "one-person meals" and the decline of large group dining indicate a shift in social dining habits among young people [45][56].

Core Insights - The article discusses the evolving preferences of young consumers regarding hot pot, highlighting a shift in taste and dining frequency, as well as the emergence of alternative dining options. Group 1: Hot Pot Preferences - The most popular hot pot base among young people is "spicy hot pot," favored by 74.2% of respondents, followed by "Chaozhou beef hot pot" at 57.5% [2][3] - Different age groups exhibit varying preferences, with 77.6% of post-95s favoring spicy hot pot, while over 50% of post-00s prefer tomato hot pot [5][6] - Regional preferences show that spicy hot pot is most popular in Chengdu, while other cities have their own favorites, such as sour soup hot pot in Guangzhou and tomato hot pot in Suzhou [8][10] Group 2: Hot Pot Ingredients and Dipping Sauces - Beef is the most favored hot pot ingredient, chosen by 86.6% of young consumers, followed by shrimp paste at 57.1% and lamb at 53.0% [11][12] - The most popular dipping sauce is sesame oil, with a 62.8% preference, followed by minced garlic and sesame paste [14][15] Group 3: Dining Frequency and Brand Preferences - Despite a strong interest in hot pot, the frequency of dining out has decreased, with many young people eating hot pot less than twice a month [21][22] - "Haidilao" is the leading hot pot brand, preferred by 65.6% of respondents, indicating its strong market position [23][24] Group 4: Factors Influencing Hot Pot Choices - Key factors influencing hot pot choices include taste (90.2%), freshness of ingredients (60.9%), and price (76.0%), with waiting time also becoming a significant concern [26][27] - Young consumers are increasingly price-sensitive, with over 50% willing to pay between 100-200 yuan per person for hot pot, and nearly 40% preferring options under 100 yuan [32][34] Group 5: Emerging Trends in Dining - The article notes a rise in alternative dining options such as small hot pots, grilled fish, and skewers, with small hot pot establishments growing at a rate of 33.5% [36][37] - The shift towards "one-person meals" reflects changing consumer behavior, as young people seek more affordable and convenient dining experiences [43][55]