转自：北京日报客户端 新华社香港/澳门12月21日电12月21日是二十四节气中的冬至，民间素有"冬至大过年"的俗谚。这一 天，采购的人潮、备货的商贩、张罗的家人，在港澳两地绘就了一幅热气腾腾的温情画卷。 21日清晨，在香港南区鸭脷洲街市及熟食市场，海鲜铺前，生猛的游水虾蟹、肥美的东星斑吸引着市民 前来；肉类铺里，新鲜宰割的猪牛羊肉挂满档口；蔬菜摊上，青翠欲滴的菜心、生菜堆成小山；烧腊店 内，油光锃亮的烧鹅、叉烧飘出诱人焦香。 "一定要买齐鸡鸭、海鲜、腊味，还有好意头的蔬菜，像生菜寓意'生财'。"香港市民陈太太穿梭在街市 人群中，已经为"做冬"忙活数日。 鱼贩周先生一边麻利地为顾客处理鲜鱼，一边告诉记者，从20日晚开始生意就比平日好了约一成。"大 家都赶着为'做冬'备料。"不过他也观察到，如今市民过节方式更加多元，"有的选择北上消费，有的去 酒楼吃饭。我今天也要早点收摊，回家团圆。" 酒楼食肆同样迎来预订热潮。香港多家酒楼表示，今年冬至订座一早爆满，散座也一位难求，纷纷推 出"冬至晚市全包套餐"以飨食客。 香港市民施先生一家十口选择在酒楼聚餐，"家里地方小，出来吃省心又热闹。"餐桌上，白切鸡、清蒸 东星斑等"硬 ...

备受关注的宝业路"宵夜一条街"改造项目迎来新进展，由其改造而来的"宝悦坊"于12月12日正式开业。 宵夜食肆依旧是其主打的业态，部分店家表示营业到次日四五点。 烧鹅制作现场。 一直以来，宝业路的饮食文化以宵夜著称。多家店铺工作人员告诉记者，门店营业至次日四五点，延续 宝业路的宵夜文化。记者也从运营方获悉，宝悦坊的运营理念包含了"夜经济"与"全时段"。 记者从开业仪式现场了解到，宝悦坊目前整体招商率达90.5%，开业率62.5%。已经进驻的品牌有粤・ 向群饭店、永利饭店、老西关濑粉、文明百花甜品等老字号，香港喜记避风塘炒辣蟹、清蔓泰莱泰国海 鲜火锅烧烤自助餐厅等特色餐饮，AFTER GLOW雾色威士忌吧、LA ASH、汤布里波炸鸡、七欣天香辣 蟹等网红门店。 宝悦坊外景。受访者供图 开业的消息传开后，众多街坊专程到场一探究竟，在部分门店排起长队。针对街坊们对宝悦坊的诸多疑 虑和期待，开业现场给出了答案。 开业现场。受访者供图 此前，街坊们出于对口味的关注，担心宝悦坊入驻门店不可使用明火。粤·向群饭店直接将烧鹅的制作 流程，摆在了在过道可见的地方，以此表明门店出品非预制。 宝悦坊地处海珠区规划的"新活力文商旅融合 ...

Core Insights - The rise of "human smoke" as a core attraction for urban consumption has led to small shops hidden in alleys becoming destinations for food lovers [1] - Douyin's Life Service launched the "Fireworks List" in 2025, covering 10 cities and featuring 360 unique small shops, helping traditional businesses attract new customers and achieve significant growth [1][8] Group 1: Success Stories of Small Shops - Chengdu's KuaiJia Spicy Hotpot has maintained its traditional flavor for 15 years and saw its revenue triple after leveraging Douyin's platform to reach a wider audience [1] - Zhu's Spicy Shrimp, a family-run shop, overcame competition from larger establishments by utilizing Douyin to showcase its shrimp selection and cooking process, resulting in over double its previous revenue [3] - Guangzhou's Yinzuo Restaurant, a 42-year-old establishment, adapted to attract younger customers by creating engaging content on Douyin, achieving 2.5 times its previous year's revenue [5][6] Group 2: Douyin's Impact on Small Business Growth - Over 4.58 million small shops have been active on Douyin in the first ten months of this year, with a 34% year-on-year increase in transaction volume [8] - Douyin Life Service has introduced several support measures, including zero-cost entry and a "Safe Guard" system, to assist small businesses in their operations and visibility [8]

Core Insights - The restaurant industry in China is showing signs of vitality through business model integration and innovative consumption scenarios, supported by local policies [1][7] - In the first half of the year, China's restaurant revenue reached 27,480 billion yuan, marking a year-on-year growth of 4.3% [1][5] Group 1: Industry Growth and Trends - The restaurant sector is a significant part of service consumption, with many businesses adopting a "online + offline" multi-format approach to enhance consumer experiences and stimulate new consumption momentum [1][7] - The "Twenty-Four Solar Terms Cuisine Promotion Activity" initiated by the China Hotel Association aims to integrate traditional seasonal food with modern dining, promoting high-quality development in the restaurant industry [2][3] - The proportion of restaurant revenue in the total retail sales of consumer goods was 11.2%, highlighting its crucial role in driving consumption [6] Group 2: Local Government Initiatives - Local governments, such as Beijing and Dongguan, are implementing plans to enhance the quality of dining experiences, including the creation of themed dining streets and food festivals [3][4] - Dongguan's plan includes promoting local culinary culture and developing cross-industry consumption scenarios, such as food brand factory stores and industrial tourism [4] Group 3: Challenges and Opportunities - Despite the growth, the restaurant industry faces challenges such as intense competition and rising costs, necessitating continuous innovation to capture consumer trends [7] - Certain high-frequency categories like tea drinks, noodles, and hot pot are still experiencing resilient growth, indicating potential investment opportunities [6][7]

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].