（来源：全国妇联女性之声） 寒冷的冬日 最惬意的事 莫过于约上三五好友 围坐一桌 热气腾腾的火锅 鲜香的汤底翻滚 各色食材在锅中交融 暖胃又暖心 骨汤锅底凭借醇厚口感圈粉无数，可其本身嘌呤含量不低，且涮煮时间越长，嘌呤浓度越高，高尿酸人群和痛风患者要尽量避开。 想要健康"打底"，清水锅和番茄锅才是优选。清水锅热量低、无添加，能最大程度保留食材本味；番茄锅酸甜开胃，富含维生素和番茄红素， 妥妥的养生之选。 蘸料别任性 清爽才靠谱 北方的麻酱醇厚、南方的油碟香浓，堪称火锅蘸料的"两大流派"。但传统蘸料往往高油高盐，长期过量食用不仅会导致热量超标，还可能加重 肾脏代谢负担。 不妨解锁蘸料新吃法：用蒜泥、香菜、小葱、姜末搭配醋汁，根据口味加少许小米辣提鲜。这样调配的蘸料，鲜香不打折，热量还更低，既能 满足味蕾，又能甩掉"热量包袱"，吃着更轻盈。 食材有顺序 营养不"翻车" 火锅虽美味，但一不小心就可能上火、胃痛、长痘，甚至诱发痛风。别担心！今天为大家送上健康指南，让您安心享受火锅盛宴。 锅底选不对 健康全白费 麻辣牛油锅香气浓郁，堪称火锅界的"顶流"，但高油脂、高盐分的属性却暗藏健康隐患。厚重的油脂包裹食材不易散热， ...

Core Insights - The "Old Market" project in Xi'an's Beilin District successfully combines traditional market culture with modern creative spaces, attracting both locals and tourists [1][5][12] Group 1: Project Background - The site of the current Jian Guo Men Comprehensive Market was previously the Pingrong Factory, which ceased operations in 1998. The factory was partially transformed into a market to meet the needs of nearly 100,000 residents [3] - In 2017, a collaboration between the Pingrong Factory and Xi'an World Window Industrial Park Management Co., Ltd. initiated the renovation of the Jian Guo Men Comprehensive Market, leading to the creation of the Old Market cultural and creative district [6] Group 2: Development and Features - The renovation of the Old Market began in 2019 under government guidance, which included the removal of illegal structures, construction of bridges and corridors, and the reorganization of market functional areas to attract diverse business types [8] - The management team implements a yearly contract system with merchants to maintain freshness and avoid homogenization of business types, fostering a competitive environment [10] Group 3: Community Impact - The Old Market has become a popular destination for tourists, with weekday foot traffic averaging around 15,000 visitors and weekend or holiday traffic reaching up to 30,000 [12] - The project aims to preserve the local cultural essence while introducing new business opportunities, creating a vibrant atmosphere for both long-time residents and newcomers [5][12]

Core Insights - The popularity of hot pot among young people is declining, with many opting for alternatives due to factors like high prices, long wait times, and the emergence of healthier or cheaper options [21][22][35]. Group 1: Hot Pot Preferences - The most popular hot pot base among young people is spicy hot pot, favored by 74.2% of respondents, followed by Chaozhou beef hot pot at 57.5% and tomato hot pot at 40.4% [7][8]. - Preferences vary by age group, with 95s showing a strong preference for spicy hot pot (77.6%), while 00s lean towards tomato hot pot (over 50%) [9][10]. - Regional preferences also play a role, with different cities favoring specific types of hot pot, such as spicy hot pot in Chengdu and tomato hot pot in Suzhou [12][14]. Group 2: Hot Pot Dining Frequency - The frequency of hot pot dining among young people is decreasing, with an average of less than two visits per month, particularly among the younger age groups [24][25]. - The average score for hot pot cravings is lowest among 00s, indicating a generational shift in interest [22][24]. Group 3: Brand Preferences - Haidilao is the most frequented hot pot brand, chosen by 65.6% of respondents, followed by Xiaolongkan at 19.2% and Jiabujia at 18.7% [27][28]. - While taste is the primary factor influencing brand choice (90.2%), other factors like price, freshness, and wait times are becoming increasingly important [30][29]. Group 4: Market Trends - The hot pot market is facing competition from emerging dining trends such as small hot pots, grilled fish, and mala tang, which are gaining popularity due to their lower price points and convenience [40][41][43]. - The number of small hot pot establishments is expected to grow significantly, with a projected annual growth rate of 33.5% [40]. Group 5: Consumer Behavior - Young consumers are becoming more price-sensitive, with over half willing to pay between 100-200 yuan per person for hot pot, and nearly 40% preferring options under 100 yuan [35][36]. - The rise of "one-person meals" and the decline of large group dining indicate a shift in social dining habits among young people [45][56].

Core Insights - The article discusses the evolving preferences of young consumers regarding hot pot, highlighting a shift in taste and dining frequency, as well as the emergence of alternative dining options. Group 1: Hot Pot Preferences - The most popular hot pot base among young people is "spicy hot pot," favored by 74.2% of respondents, followed by "Chaozhou beef hot pot" at 57.5% [2][3] - Different age groups exhibit varying preferences, with 77.6% of post-95s favoring spicy hot pot, while over 50% of post-00s prefer tomato hot pot [5][6] - Regional preferences show that spicy hot pot is most popular in Chengdu, while other cities have their own favorites, such as sour soup hot pot in Guangzhou and tomato hot pot in Suzhou [8][10] Group 2: Hot Pot Ingredients and Dipping Sauces - Beef is the most favored hot pot ingredient, chosen by 86.6% of young consumers, followed by shrimp paste at 57.1% and lamb at 53.0% [11][12] - The most popular dipping sauce is sesame oil, with a 62.8% preference, followed by minced garlic and sesame paste [14][15] Group 3: Dining Frequency and Brand Preferences - Despite a strong interest in hot pot, the frequency of dining out has decreased, with many young people eating hot pot less than twice a month [21][22] - "Haidilao" is the leading hot pot brand, preferred by 65.6% of respondents, indicating its strong market position [23][24] Group 4: Factors Influencing Hot Pot Choices - Key factors influencing hot pot choices include taste (90.2%), freshness of ingredients (60.9%), and price (76.0%), with waiting time also becoming a significant concern [26][27] - Young consumers are increasingly price-sensitive, with over 50% willing to pay between 100-200 yuan per person for hot pot, and nearly 40% preferring options under 100 yuan [32][34] Group 5: Emerging Trends in Dining - The article notes a rise in alternative dining options such as small hot pots, grilled fish, and skewers, with small hot pot establishments growing at a rate of 33.5% [36][37] - The shift towards "one-person meals" reflects changing consumer behavior, as young people seek more affordable and convenient dining experiences [43][55]