Group 1 - The core viewpoint of the article highlights the increasing trend of off-peak travel in China, particularly to destinations like Hainan, driven by rising ticket prices during peak seasons [1][3]. - Data from Meituan Travel indicates that the search volume for "Hainan cuisine" has increased by 33% and "Zhaocai vinegar hot pot" by 30% since September 1, with a 56% increase in bookings for five-star hotels in Hainan [3][5]. - The demographic of travelers is shifting, with a notable increase in post-00s visitors from regions like Jiangsu, Zhejiang, and Shanghai, who are willing to pay for deep experiences and engage with local culture [3][5][7]. Group 2 - The hospitality industry in Hainan is adapting to the changing customer base, with younger tourists and families becoming the main demographic, moving away from traditional corporate events [5][7]. - Hotels are enhancing their offerings with personalized and interactive experiences, such as sunset dinners and wellness activities, to cater to the preferences of younger travelers [5][7]. - The three-month period leading up to July saw a 207% year-on-year increase in overnight stays at the Sanya Coral Bay Mandarin Oriental Hotel, indicating a strong demand for unique and engaging experiences [7].

转自：新华财经 "9月初，北京飞三亚的单程机票才500多元，而国庆假期首日单程机票要2000多元，还是错峰季实惠。"北京游客叶女士准备错峰游海南。美团旅行数据显 示，9月国内十大"错峰游"目的地为：贵州、新疆、四川、海南、云南、青海、上海、湖南、内蒙古、天津。其中海南9月文旅增速同比上涨58%，位列全国 第4位。 吃喝玩乐住一站式体验，吸引消费者错峰旅游、深度打卡。以海南为例，美团旅行数据显示，9月1日以来，"海南菜"搜索量同比上涨33%，"糟粕醋火锅"搜 索量上涨30%，北京游客最喜欢搜索"糟粕醋火锅"，9月海南五星酒店预订增速上涨56%。 图为美团旅行数据 图为游客乘"玻璃船"感受果冻海（图源：三亚太阳湾柏悦酒店） "舌尖上的海南菜"引客来：海南高星酒店黑珍珠餐厅暑期增速90% "浮潜完就在酒店吃海南菜。糟粕醋汤底海鲜火锅、海南鸡饭、陵水酸粉吃个遍，没想到海南菜如此可口"，来自上海的游客程小姐表示。 "今年暑期，美团旅行带来的江浙沪00后游客增长明显。他们愿为深度体验付费，也习惯通过社交媒体完成从种草到下单的全流程。极具海南烟火气的本地 食材和对本地文化的深度诠释，是能吸引到年轻人的。"三亚太阳湾柏悦酒店 ...

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]