中新网兰州12月20日电 (马阗雪 马德海)"拉面讲究'甩'字诀，手腕发力要稳，力道均匀才能拉出粗细一 致的面条！"在甘肃省天水市张家川县餐饮服务业公共实训基地，牛肉拉面培训班的课堂里热气腾腾， 学员们正在老师手把手指导下练习揉面、甩面技艺。 据介绍，这是张家川"红花牛"品牌战略发布后开办的首期拉面制作培训班，学员报名火爆，学习热情高 涨。培训班不仅细致传授和面水温、汤料配比、辣椒油制作等实操技巧，还将开店选址、成本控制等知 识整理成易懂要点。 在张家川县餐饮服务业公共实训基地，学员们正在练习揉面、甩面技艺。(资料图)张家川县融媒体中心 供图 学员马鸿基从一个连面团都揉不匀的新手，到能独立完成拉面制作全流程，只用了短短一周时间。"我 现在不仅能熟练揉面、兑汤，连开店的门道都摸清了。学会这门手艺，我就打算开一家牛肉拉面馆，既 能照顾父母，又能赶上'红花牛'的热潮，日子肯定能越过越红火！"朴实的话语里，藏着他满满的期 待。 图为张家川县餐饮服务业公共实训基地，学员们正在进行实操培训。(资料图)张家川县融媒体中心供图 "县里的牛肉拉面培训班，手把手教技术，政府还帮着找门面、办手续，不然我哪能这么顺利开店。"马 宝成 ...

Core Insights - The Chinese food industry is experiencing steady growth while facing new opportunities and challenges, with strong resilience and innovation driving the expansion of Chinese cuisine brands into overseas markets [1][2][4] - Women play a significant role in the restaurant industry, comprising 61.9% of the workforce, with nearly 40% being entrepreneurs, showcasing their unique innovation and resilience [2][4] - The Chinese culinary culture, rich in history and wisdom, is being promoted internationally through various initiatives, including exhibitions and media projects, to enhance brand competitiveness [3][4] Group 1: Industry Growth and Opportunities - The overall restaurant industry in China is showing a positive trend, with established brands accelerating their overseas expansion [1] - The Chinese food industry has made significant advancements in production processes and food safety, with improved standardization and product innovation capabilities [1][4] Group 2: Role of Women in the Industry - Female entrepreneurs are becoming a driving force in the overseas expansion of Chinese cuisine, with over 12,000 overseas outlets led by women [2] - Successful case studies, such as the "Chinese Flavor" restaurant in Paris, highlight the ability of female managers to blend culinary arts with cultural elements [2] Group 3: Cultural Promotion and Brand Internationalization - The Chinese Culinary Association plans to support local flavor restaurants in their international endeavors through various initiatives [3] - The importance of cultural heritage in promoting Chinese brands abroad is emphasized, with efforts to showcase non-material cultural heritage through exhibitions and media [3]

Core Viewpoint - The recognition of noodle-making chefs as a new profession in China highlights the intersection of traditional cuisine and modern vocational standards, presenting both opportunities and challenges for the industry. Group 1: Industry Development - The beef noodle industry has over 30,000 shops across more than 300 cities in China, with international presence in over 30 countries including Malaysia and Algeria [17][23]. - The market is projected to achieve operational revenue exceeding 20 billion yuan in 2024, indicating a strong economic foundation for the newly recognized profession of "beef noodle making chef" [17]. Group 2: Skills and Training - The new professional standards for noodle-making chefs include not only traditional skills but also management capabilities such as site selection and operational thinking [20]. - The certification process will involve both practical skills and theoretical knowledge, emphasizing the importance of a well-rounded skill set for success in the industry [20]. Group 3: Cultural Significance - The transition from noodle master to noodle-making chef represents a significant opportunity for the development and transmission of noodle-making skills, while also posing new challenges for practitioners [13]. - The traditional techniques of noodle making are being preserved while also innovating new dishes to appeal to younger consumers, such as lemon sauerkraut noodles and tomato beef brisket noodles [15].

Core Insights - The 2025 Dazhong Dianping "Must-Eat List" has been released, featuring 3,091 restaurants across 144 cities, with over 2,400 being local street food establishments, indicating a growing trend towards personalized, high-quality, and diverse dining experiences [1][7][13] - The rise of "hidden gem" eateries reflects a shift in consumer preferences, where unique local flavors and cultural experiences are increasingly sought after by both locals and tourists [1][7][9] Industry Trends - The report highlights that 93.1% of respondents consider experiencing local cuisine a primary factor in travel, emphasizing the importance of food tourism [7] - Government initiatives are in place to promote local culinary resources and enhance dining service quality, aiming to unlock the consumption potential of regional cuisines [7][13] Consumer Behavior - Consumers are increasingly drawn to small, local restaurants that offer authentic flavors and a sense of community, often seeking out these establishments for a taste of home or local culture [9][10][12] - The success of small eateries is attributed to their focus on quality ingredients and customer relationships, leading to strong word-of-mouth and repeat business [12][13]