国家统计局数据显示，今年上半年我国餐饮收入为27480亿元，同比增长4.3%。近年来，节气饮食在传 承中不断焕新的同时，也在推动消费升级、催生餐饮消费新场景等方面发挥着重要作用。 新形势下，餐饮行业增长需要新动能、新场景。中国饭店协会会长陈新华表示，节气与我国饮食习俗紧 密相连，讲求日常饮食与自然在时序中的和谐统一，将二十四节令美食与现代餐饮消费相结合，是"美 食+文化"的重要创新场景。 陈新华表示，中国饭店协会将以第二十六届中国美食节等重点活动为抓手，搭建交流和展示平台，发 布"2025二十四节气菜"、节令食品、地标美食等，以品牌活动提升企业和地方节令美食、节令食材的创 新力和影响力，让"应时而食"成为促消费的新风尚。通过深入挖掘传统文化精髓，推动节气饮食与现代 餐饮产业、创新消费场景、非遗保护深度融合，为餐饮业高质量发展注入新动能。 跨界融合多元化 值得关注的是，在地方层面，北京市人民政府今年7月印发的《北京市深化改革提振消费专项行动方 案》提到打造30条"深夜食堂"特色餐饮街区，不断优化提升特色餐饮街区品质。推动"餐饮+"融合发 展，支持餐饮进公园、景区、体育场馆等，鼓励打造更多智慧用餐场景。 国家统计 ...

Core Viewpoint - The claim that "the left leg of roast goose is tastier" is based on a misconception rather than scientific evidence, and it has become a popular but erroneous piece of knowledge in certain regions of Guangdong [1][4]. Group 1: Misconception Analysis - The assertion that "the left leg is tastier" stems from the belief that geese sleep on their left leg, which is not supported by scientific evidence [2][3]. - The popularity of this claim in the Pearl River Delta does not reflect a universal acceptance, as other regions with different goose dishes do not share this belief [2][3]. - The idea that the left leg is superior is linked to a historical context involving police corruption in Hong Kong, where the term "left leg" was used as a code for protection money [3][4]. Group 2: Scientific Evidence - Scientific studies indicate that birds, including geese, do not have a fixed preference for using one leg over the other when standing or sleeping; they alternate between legs for comfort and energy conservation [2][3]. - The behavior of geese standing on one leg is a common adaptation for warmth and energy saving, not indicative of a preference for one leg [3]. Group 3: Cultural Impact - The phrase "the left leg of roast goose is tastier" has been perpetuated in popular culture, including references in films, which further embeds the misconception in public consciousness [4]. - Despite the lack of scientific backing, this belief has become a part of the culinary culture in Guangdong, illustrating how erroneous information can become ingrained in food traditions [4].