央视网消息：说起牛肉拉面，对不少北方人来说是日常既简单又美味的快餐。而如今，拉面师傅纳入了国家认可的新职业。传统美食与新 职业会碰撞出怎样的火花？ 每天一大早，伴随着老汤锅里的骨汤咕嘟作响的声音，一碗碗香气四溢的面条就端上了饭桌。看着大家吃得美滋滋的，感觉自己幸福极了。 马学明是一名拉面制作师，来自青海化隆拉面之乡，他在2002年进入这个行业。 每天天不亮就起来熬汤，撇去18遍浮沫才能保证汤色清亮。白萝卜去皮切片后要炖得软而不烂，而辣椒油也要烧到八成热才能香气四溢。 20多年前刚学手艺那会儿，师傅总说拉面是"三分揉面，七分汤底"。传统拉面讲究的"一清二白三红四绿"，每一样都是功夫活。 马学明表示，从拉面师傅到拉面制作师，对拉面行业的发展和技艺的传承是一个非常非常好的机遇，对他们拉面人同时也是一个全新的挑战。 他们在保留青海拉面传统的拉面基础上，又创新了柠檬酸菜面、番茄牛腩面，还有金汤藤椒面，这样才能让新年轻一代消费群体认可他们。 20多年来，见过凌晨4时的星空，也见过深夜收摊的路灯。如今，老汤还在咕嘟，面团还在发酵，属于"牛肉拉面制作师"们的故事才刚刚开 始。 牛肉拉面制作师：不仅会拉面 还要懂经营 拉面的功 ...

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]