海南日报全媒体记者王黎刚 2月4日至8日，第35届国际乒联-亚乒联盟亚洲杯将在海口五源河体育馆开赛。球迷在观赛之余，不妨用味蕾感受这座城市的烟火气。以下攻略带你吃遍海 口地道风味，让你的乒乓球亚洲杯之旅更精彩。 海鲜盛宴 现捞现烹的极鲜体验 一口解锁本土风味密码 在海口，粉面不仅是果腹之物，更是承载乡情的味觉记忆。海南粉、后安粉、腌面、焖面、炒粉……卤汁浓郁、配料丰富，是融入本地人日常的味觉密 码。 店铺推荐：宋记海南粉、亚妹海南粉、戏台上老店、张记后安粉、梁振霞后安粉、老机场后安粉、阿阳牛腩腌面、苏记常来食店、虾焖虾面、锦山里焖 面、府城第一家焖面、阿六大众饮食、通利抱罗粉店。 鸡类风味 椰岛特色的鲜嫩之味 海口的海鲜，胜在"鲜"字。白灼海虾、椒盐皮皮虾、蒜蓉生蚝、沙虫粥等皆是本地经典，夜宵尤佳。 店铺推荐：阿浪海鲜、海南人家、新得利海鲜酒楼、阿雄海鲜、渔友鲜海鲜、南岛风味美食店、娥姐海鲜、四川小胡子海鲜、琼菜之家。 粉面当家 海南鸡类美食自成一派，从清甜椰子鸡到咸香油润的盐焗鸡、白切鸡等，鸡肉做法多样，赛后和球友围炉而食，暖心又解压。 店铺推荐：隆仔鸡饭店、无名鸡饭、富乐鸡饭店、阿卜婆盐焗鸡、佳基盐焗鸡、 ...

Core Viewpoint - A 28-year-old patient, weighing over 200 pounds, was successfully treated for acute cerebral hemorrhage at Nanjing Medical University Second Affiliated Hospital, highlighting the importance of timely medical intervention and the risks associated with obesity and unhealthy lifestyle choices [1][2]. Group 1: Patient Case Details - The patient experienced severe symptoms including intense headache, nausea, and loss of motor function after a night of heavy eating and drinking [1]. - Initial CT scans revealed over 50ml of bleeding in the basal ganglia, leading to life-threatening brain herniation [1]. - The emergency department activated a green channel for urgent transfer to neurosurgery due to the critical condition of the patient [1]. Group 2: Medical Intervention - The neurosurgery team, led by Director Guan Jingyu, identified dangerously high blood pressure at 200/110 mmHg and the need for immediate surgery to remove the hematoma [2]. - The patient's obesity posed significant challenges for the surgical procedure, including difficulties with intubation and increased risks of postoperative complications [2]. - A personalized surgical plan was developed, and after over two hours of surgery, the hematoma was successfully removed, alleviating the brain herniation [2]. Group 3: Patient Recovery and Lifestyle Changes - Post-surgery, the patient quickly regained consciousness and was moved to a regular ward for rehabilitation [2]. - The patient expressed regret over neglecting health indicators like blood pressure and maintaining a poor diet, vowing to adopt a healthier lifestyle moving forward [2].

Group 1 - The core idea of the news is the launch of the first all-category convenience store at Beijing Capital International Airport's T3 terminal, aimed at meeting diverse passenger needs [1][2]. - The new convenience store enhances the travel experience by offering a variety of products, including instant meals and freshly prepared hot food, thus transitioning from basic travel necessities to a more enjoyable shopping experience [2][3]. - The successful establishment of the convenience store is attributed to the collaboration between the airport's commercial company and various departments, overcoming challenges related to space modification and facility adaptation [3]. Group 2 - The convenience store introduces a live cooking model, offering items such as buns, fried skewers, coffee, and soy milk, which significantly improves convenience and passenger satisfaction [2]. - Future plans include opening another all-category convenience store in the T2 terminal, ensuring that passengers in different areas can enjoy warm meals during winter [2]. - The airport's commercial company aims to continuously adapt to new consumption trends and enhance the airport shopping environment by collaborating with quality brands and partners [3].

Core Insights - The article highlights the remarkable growth of KuaFu Fried Skewers, which has expanded from a 20-square-meter shop to 3,000 stores globally, achieving annual sales of 1 billion skewers [1][10][12] - Founder Yuan Zelu has been recognized as one of the "40 Under 40 Most Promising Business Leaders in China" by Fortune magazine, marking a significant achievement for the restaurant industry [1][12] Business Model and Strategy - Yuan Zelu's entrepreneurial journey reflects the evolution of new consumer brands in China, transforming fried skewers from a street food into a modern, digital-driven restaurant model [3][5] - The company emphasizes a "small store, large chain, full supply" strategy, focusing on standardization and digitalization to enhance operational efficiency [6][12] Product Development and Innovation - KuaFu Fried Skewers has developed a proprietary herbal marinade, which has become a key differentiator in taste and quality, achieved through extensive product testing and refinement [6][12] - The introduction of staple foods like sour and spicy noodles and spicy hot pot has complemented the skewers, increasing overall sales and meeting diverse customer needs throughout the day [17] Market Expansion and Franchise Model - The brand has successfully penetrated both first-tier cities and lower-tier markets, implementing a zero franchise fee model to lower entry barriers for new franchisees [15][12] - KuaFu Fried Skewers has achieved a significant presence in the market, with over 200 stores in major cities and a growing footprint in smaller towns [15][12] Food Safety and Quality Assurance - The company prioritizes food safety across production, transportation, and sales, establishing rigorous standards and partnerships with logistics providers for cold chain transportation [19][22][23] - A dedicated food safety inspection department conducts regular audits across all locations to ensure compliance and address any issues promptly [23] Industry Context and Future Outlook - The article notes a milestone in the Chinese restaurant industry with the emergence of multiple brands reaching the 10,000-store mark, indicating a shift towards large-scale operations [14][23] - KuaFu Fried Skewers is positioned as a leader in this evolving landscape, leveraging digital tools and a strong brand identity to compete effectively [12][25]

Core Insights - A new food business named "Xiaoshihou Fried Skewers" has been established in Xihu District, with a registered capital of 50,000 RMB [1] - The legal representative of the business is Luo Yong, indicating a personal ownership structure [1] - The business is authorized to operate in the catering service sector, specifically small-scale dining, subject to relevant approvals [1] Business Scope - The business's licensed activities include catering services and small dining operations, which require approval from relevant authorities [1] - It is also involved in the sale of health food (pre-packaged) and food sales (only pre-packaged food), operating under the business license [1]

Core Viewpoint - The rising prices of street food have sparked discussions on social media, with many consumers expressing that they can no longer afford street food, which is often more expensive than meals at local restaurants [2][6]. Group 1: Consumer Sentiment - Consumers are increasingly vocal about the high prices of street food, with social media discussions highlighting that street food can be more expensive than restaurant meals [2][6]. - A video by a social media influencer showcased that certain street food items, such as a portion of beef offal, cost 41 yuan, while a similar dish at a chain restaurant was only 35.5 yuan, indicating a significant price discrepancy [3]. Group 2: Vendor Perspectives - Street food vendors express frustration over rising costs and declining customer traffic, leading to a cycle where they must increase prices to cover expenses, which in turn drives away more customers [5][6]. - Vendors report that their profit margins are squeezed by high costs associated with stall fees and operational expenses, with some stating that they are considering leaving the business due to insufficient earnings [5][6]. Group 3: Cost Structure - The perception that street food is cheaper is challenged by the reality of various costs, including stall fees, utilities, and the quality of ingredients used, which have all increased [8][9]. - For instance, a vendor in Foshan mentioned that stall fees can reach up to 248 yuan per night, significantly impacting their pricing strategy [9]. - Vendors are also investing in higher quality ingredients to differentiate their offerings, which further increases their operational costs [10][12]. Group 4: Market Trends - The shift in vendor mentality from basic survival to adopting a "celebrity economy" approach has led to higher prices, as vendors aim to create visually appealing products and unique offerings [13]. - Examples include gourmet versions of traditional street food, such as a simple sweet potato being sold for 20-30 yuan due to added premium ingredients and presentation [13].

Core Points - The company Xiapu Xiapu Group will participate in the China International Fair for Trade in Services (CIFTIS) from September 10 to 14, 2025, marking its seventh consecutive year of participation and third year as the designated catering service provider [1][3] - Xiapu Xiapu Group will offer a variety of food options including hot pot dishes, fried skewers, and tea beverages, aiming to meet diverse dining needs while showcasing Taiwanese dining culture [1][3] Quality Control - The company places a high emphasis on quality control management, implementing a strict food sample retention system for all catering and tasting activities, with each food item stored in refrigeration for over 48 hours to ensure food safety [3] - The Vice President of Xiapu Xiapu Group, Zhang Yanmei, highlighted the company's commitment to enhancing service and product quality through participation in the fair, which serves as an important platform for showcasing China's service trade [3]

Core Points - The company, Xiaobuxiang Group, will participate in the China International Fair for Trade in Services (CIFTIS) from September 10 to 14, 2025, marking its seventh consecutive year of participation and third year as the designated catering service provider [2] - Xiaobuxiang Group will showcase a variety of hot pot dishes, fried skewers, and tea beverages, aiming to meet diverse dining needs while promoting Taiwanese dining culture [2] - The company emphasizes strict food safety management, implementing a food sample retention system and ensuring all food items are stored in refrigeration for over 48 hours [2] - The Vice President of Xiaobuxiang Group, Zhang Yanmei, highlighted the importance of participating in CIFTIS as a platform to enhance service and product quality, strengthen assurance capabilities, and increase consumer recognition and preference for the brand [2]

Core Points - The atmosphere during the "Su Super" match between Nanjing and Xuzhou was vibrant, with fans gathering at various secondary locations to enjoy the game despite the weather conditions [1][2] - Multiple venues, including Nanjing International Exhibition Center and Yinxingli Cultural and Art District, hosted large crowds, showcasing a blend of food, music, and live sports viewing experiences [1][2] - The event highlighted the integration of local culture and cuisine, with food markets featuring specialties from both Nanjing and Xuzhou, enhancing the overall fan experience [2][3] Venue Highlights - Nanjing International Exhibition Center featured a lively atmosphere with a camping market, accommodating nearly 300 spectators for the match, and offering a variety of food and live music [1] - Yinxingli Cultural and Art District served as a fan gathering point, showcasing local delicacies and creating a vibrant cultural experience with a large LED screen displaying live match updates [2] - Other locations, such as Longhu Nanjing Hexi Tianjie and Jinchuan Book City, also transformed into bustling fan zones, providing food and entertainment while promoting local culture [3] Food and Cultural Integration - The food market organized by the Nanjing and Xuzhou commerce bureaus featured traditional dishes, attracting fans and enhancing the match-day experience with local flavors [2] - The event included interactive activities and cultural elements, such as Han-style games and themed markets, further engaging the community and promoting local heritage [3]

Core Insights - The shopping centers are increasingly seeing a shift where B1 and B2 levels are becoming the main attraction, primarily driven by food and beverage offerings rather than traditional retail [3][35]. Group 1: Shift in Consumer Behavior - Consumers are now more focused on the value of their spending, with B1 and B2 levels offering more affordable dining options compared to the first two floors [11][18]. - The traditional retail model is struggling, with many consumers finding little worth purchasing in shopping centers beyond dining experiences [5][35]. Group 2: Changes in Retail Composition - The ratio of shopping, dining, and entertainment in shopping centers has shifted from a traditional 5:2:3 to a more balanced 1:1:1, indicating a rise in the importance of dining [7][8]. - Many shopping centers are now resembling large food courts, with dining options taking over spaces previously reserved for retail [10][11]. Group 3: Characteristics of B1 and B2 Levels - B1 and B2 levels are characterized by smaller dining establishments that benefit from lower rent and high foot traffic, making them ideal for high-frequency, low-cost consumption [17][18]. - The presence of chain restaurants and the use of central kitchens in B1 and B2 levels enhance operational efficiency and reduce costs, making these levels attractive for both consumers and operators [19][20]. Group 4: Consumer Experience in Shopping Centers - The shopping experience for younger consumers has become highly ritualized, often culminating in dining at B1 and B2 levels after engaging with retail [22][33]. - The focus on food consumption in these underground levels reflects a broader trend where traditional retail is losing its appeal, while dining remains a key driver of foot traffic [34][35].