编辑 ｜ 张一弛 来源｜ 金错刀（ID： ijincuodao ） 封面来源 ｜ 视觉中国 科技商业观察家。爆品战略提出者。 以下文章来源于金错刀 ，作者江源 金错刀 . 不仅是一场技术革命， 更是一场认知革命。 文 ｜ 江源 2026年第一场翻身仗，竟然是昔日"国民下饭菜"干出来的。 被嘲"躺平"的老干妈突然逆袭，回归营收巅峰54亿，找到了独属自己的发展style。 连在国内憋屈多年的乌江榨菜，也在海外找到一席之地——东亚和东南亚市场就狂销超800万，狠狠拿捏了老外。 相比之下，同样是曾经的国民下饭菜——腐乳却没有得到泼天的好运，反而存在感还变得越来越低。 "一块腐乳半碗饭"，这是老一辈人最熟悉的吃法。但在2026年的今天，这句老话正在失去市场。 "年轻人宁愿花20元买一杯奶茶，也不愿花10元买一瓶腐乳。"一位超市导购曾袒露。 更为骨感的是赤裸裸的财报数字。腐乳行业的"晴雨表"已经亮起红灯：北交所"腐乳第一股"朱老六2025上半年营收同比下降1.45%，主力产品腐乳营收下 降4.65%；另一家挂牌企业咸亨股份腐乳营收也下降2.78%。 一场围绕"腐乳"的冰火两重天，彻底揭开了这个百年传统行业的遮羞布。 北方 ...

（来源：科普中国） 转自：科普中国 发霉的美食，你吃过多少？ 啥？发霉的东西不是不能吃吗？怎么会和"美食"搭上边？ 此处说的"发霉"，不是腐败变质，更准确的叫法是发酵。即利用多种微生物，在特定条件下共同作用，通过复杂的生化反应来改变食物风味和营养的过 程。 其实大家或多或少都吃过这类"发霉"美食，比如景区随处可见的臭豆腐，还是地方特色美食霉苋菜梗、霉冬瓜、臭鳜鱼、毛豆腐，又或者是螺蛳粉的灵魂 酸笋？ 这些美食令人上头的气味主要来自于发酵后产生的各种风味物质，如有机酸、醇类、酯类等，它们相互作用，形成了复杂而独特的气味。这气味有人迷 恋，有人避而远之，你是哪一种呢？ 可以尝试的"发霉"美食大盘点 除了好吃下饭，这些"发霉"美食也各有其营养优势。如果能选择恰当，不失为饮食搭配的亮点。下面给大家推荐几种可以尝试的发霉美食： 1 毛豆腐 主要材料：豆腐、盐。 制作毛豆腐的黄豆通常会选择水分少、脂肪含量低的品种，以确保成品口感更软绵醇厚；点浆不用石膏或卤水，而是用酸浆水，让后续发酵更顺利。加盐 则主要是为了防腐和调味。 发酵方式： 毛豆腐通常放在竹篾上发酵，空气中的毛霉菌孢子落在豆腐上（现在多数都是人工接种毛霉菌，以防 ...

Core Viewpoint - The company Zhu Laoliu is experiencing a continuous decline in performance, with its major shareholder family members recently disclosing share reductions, coinciding with the company's ongoing profit drop [1][3]. Shareholder Actions - On December 4, Zhu Laoliu announced that its major shareholder Zhu Xianming reduced his holdings by 587,200 shares, approximately 0.58% of the total shares, bringing his ownership down from 57.26% to 56.68% [2][10]. - Prior to this, the shareholder family had already reduced their holdings by a total of 0.9% in November [2][10]. - The family collectively holds 74.47% of the shares, which has allowed the company to maintain high dividend payouts, with payout ratios reaching as high as 96.4% in recent years [2][10]. Financial Performance - Zhu Laoliu's revenue has declined significantly, with a drop of 20.71% in 2023 and further declines of 1.38% and 9.37% in subsequent periods [4][12]. - The company's net profit has also seen a drastic reduction, from 64.04 million yuan in 2022 to only 18.40 million yuan in 2024, representing less than 30% of the previous year's profit [4][12]. - The main revenue sources are fermented bean curd (79% of revenue) and pickled vegetables (19%), both of which have seen declining sales [4][12]. Profitability Issues - The gross margin for Zhu Laoliu has decreased from 35.71% in 2021 to 22.24% in 2024, while the net margin has fallen from 20.44% to 7.73% [6][14]. - The company has faced rising raw material costs and increased competition, leading to a decline in product prices and profitability [5][13]. Capacity Utilization and Strategic Challenges - Following a capital raise of 211 million yuan for expansion projects, the company is now facing underutilization of its production capacity, particularly in the pickled vegetable segment, which has an actual utilization rate of about 70% [7][16]. - The company has halted several strategic projects due to poor sales performance and has shifted its focus to maintaining existing product lines rather than pursuing new product development [7][16]. - The online business has not gained significant traction, with less than 0.5% of revenue coming from this channel in 2025, primarily serving as a platform for product display rather than high-margin sales [8][17].

Core Viewpoint - The article emphasizes the significance of cheese in baking, highlighting its role in enhancing flavor, texture, and aroma in various baked goods. It presents a curated list of the top 30 cheeses globally to inspire bakers in product innovation and value addition [1]. Summary by Sections Cheese Types and Characteristics - Parmigiano Reggiano is recognized as one of the world's top cheeses, made from semi-skimmed raw cow's milk, with a hard texture and a flavor profile ranging from nutty to slightly spicy depending on aging [3]. - Graviera Naxou, produced on Naxos Island, is a hard cheese made from pasteurized cow's milk, with a maximum moisture content of 38% and a fat content of at least 40%, offering a refreshing taste and delicate aroma [6]. - Canestrato di Moliterno is a hard Italian cheese made from whole goat and sheep milk, with a flavor that varies with aging, available in three categories based on maturation time [8]. - Burrata cheese, originating from Italy, is a handmade cheese with a creamy interior, best enjoyed fresh within 24 hours of production [10]. - Mozzarella di Bufala Campana is a protected designation product made from 100% water buffalo milk, known for its high calcium and protein content [13]. - Saint Félicien cheese is a soft cheese from France with a rich flavor profile, best paired with crusty bread and red wine [16]. - Estrela Mountain cheese, a semi-soft cheese from Portugal, is made from sheep's milk and has a unique flavor due to the use of thistle extract in its production [19][21]. - Graviera cheese from Crete is a hard table cheese with a sweet taste and nutty aroma, requiring a maturation period of 3 to 5 months [23]. - Azeitao cheese is a semi-soft cheese made from unpasteurized sheep's milk, known for its herbal notes and best enjoyed with fresh bread [25]. - Narchvi cheese from Georgia is a soft cheese with a rich flavor profile, made from cow's milk and pressed for an extended period [30]. - Grana Padano is a hard cheese with a history dating back to the 11th century, known for its grainy texture and high production volume [33][35]. - Comté cheese is a large hard cheese with a diverse flavor profile, influenced by the freshness of the milk used [37]. - Pecorino Romano is a salty and slightly spicy cheese with origins tracing back to the Roman Empire, primarily produced on Sardinia [40]. - Beaufort cheese is a hard cheese with a long maturation period, known for its rich flavor and produced in the French Alps [43]. - Pecorino Sardo is a hard cheese from Sardinia, with a unique flavor due to the local sheep's diet [46]. - Pecorino Toscano is a semi-hard cheese with a delicate flavor, produced in Tuscany and its neighboring regions [49]. - Kefalograviera cheese is a hard cheese from Greece, known for its salty flavor and increasing popularity [52]. - Saint-André cheese is a triple cream cheese from France, characterized by its high fat content and rich flavor [55][56]. - Kalathaki Limnou is a soft brined cheese from Greece, known for its mild flavor and unique basket draining method [59]. - Brillat-Savarin cheese is a soft cheese with a high butterfat content, best paired with sparkling wine [62]. - Bocconcini cheese is a small, soft cheese made from water buffalo milk, ideal for fresh consumption or in dishes like pizza [92][93].

Core Insights - The company reported a revenue of 107 million yuan for the first half of 2025, representing a year-on-year decrease of 1.45% [1] - The net profit attributable to the parent company was approximately 10.97 million yuan, down 5.12% compared to the previous year [1] Business Overview - The company's main business includes the research, production, and sales of Northeast Chinese specialty condiments such as fermented bean curd, cooking wine, and pickled vegetables [1] - The sales revenue from fermented bean curd products decreased by 4.65% year-on-year, while the sales revenue from pickled vegetables increased by 20.48% year-on-year [1] Sales Region Analysis - The Northeast and North China regions remain the primary markets for the company's products [1]

Core Insights - The article highlights the life and activities of a retired worker, Lao Liu, who remains actively engaged in the food seasoning industry despite retirement, showcasing his dedication and passion for his work [1][4]. Group 1: Background and Career - Lao Liu began his career as a welder in a state-owned manufacturing factory in Tianjin, where he worked for eight years before moving to a food seasoning factory to care for his elderly parents [2]. - He demonstrated technical skills and a strong work ethic throughout his career, achieving high-quality results in welding and adapting quickly to new roles in the food seasoning industry [2][3]. Group 2: Post-Retirement Activities - After retirement, Lao Liu spends his time visiting supermarkets, particularly the seasoning section, where he helps organize products and educates staff, earning a reputation in the local community [4]. - He actively gathers information from restaurants about the use of seasonings, providing valuable insights to his former employer for product improvement [4]. Group 3: Personal Reflections - Lao Liu purchased a new home close to his first workplace and reflects on the changes in the industrial landscape, expressing a sense of balance between his two former employers [5]. - He takes pride in his contributions to the food seasoning factory, even composing a factory song that reflects his fond memories and dedication to the industry [5].

Company Overview - Lao Heng He Brewing Co., Ltd. has a history dating back to the establishment of Lao Yuan Da Sauce Garden in Huzhou, which has evolved over three dynasties and is known for its traditional brewing techniques [4][5] - The company specializes in producing various alcoholic beverages, including liquor, yellow wine, soy sauce, rose rice vinegar, fermented bean curd, sauces, and marinated products [4] Financial Performance - As of December 31, 2024, Lao Heng He Brewing reported total revenue of 275 million yuan, representing a year-on-year growth of 6.3% [2] - The company recorded a net profit attributable to shareholders of -517 million yuan, with a year-on-year increase of 1.48% [2] - The gross profit margin stood at 26.56%, while the asset-liability ratio was 371.48% [2] Market Position - Over the past month, Lao Heng He Brewing has experienced a cumulative decline of 6.25%, with no overall growth year-to-date, underperforming the Hang Seng Index, which has risen by 20.55% [2] - The company's price-to-earnings (P/E) ratio is -0.62, ranking it 85th in the food and beverage industry, where the average P/E ratio is 23.69 [3] Industry Context - The food and beverage industry has an average P/E ratio of 23.69, with a median of 8.11 [3] - Comparatively, other companies in the industry have P/E ratios ranging from 4.03 to 5.54, indicating that Lao Heng He Brewing is significantly undervalued relative to its peers [3]

Group 1: Investor Relations Activities - The company held an online performance briefing on May 27, 2025, via the "Investor Relations Interactive Platform" [3] - Attendees included the company's general manager, board secretary, financial director, and independent director [3] Group 2: Product Development and Market Strategy - The company currently has no plans to develop new products such as Korean kimchi or konjac [5] - The company focuses on expanding its fermented bean curd products in Northeast China while also targeting the North and East China markets [5] - The company emphasizes a brand-oriented development strategy for its sauerkraut products, aiming to enhance brand recognition and market share [6] Group 3: Quality and Production Strategy - The company adheres to the principle of food quality and safety, guided by the philosophy "Products stem from character, integrity achieves the future" [5] - The company is innovating in product categories, flavors, and packaging to maintain market vitality [5] - The company is investing in automation and intelligent production equipment to ensure product quality while expanding production capacity [5]

Core Insights - The company, Zhu Laoliu, is experiencing a significant decline in the gross margin of its pickled cabbage products for 2024, primarily due to a decrease in average selling prices driven by increased competition and promotional activities [1][2]. Financial Performance - In 2024, Zhu Laoliu reported a revenue of approximately 238 million yuan, a year-on-year decline of 1.38% [2]. - The net profit attributable to shareholders was approximately 18.4 million yuan, down 15.93% year-on-year [2]. - The sales revenue from pickled cabbage products saw a substantial decline of 27.95%, while the revenue from fermented bean curd products increased by 8.38% [2]. Product Performance - The gross margin for pickled cabbage products in 2024 was 9.09%, a decrease of 16.07 percentage points compared to the previous year [2]. - The decline in gross margin is attributed to lower average selling prices resulting from a price war in the industry and increased promotional activities [1][2]. Future Strategies - To improve the gross margin of pickled cabbage products in 2025, the company plans to focus on enhancing product quality and brand premium [2]. - The company intends to raise the ex-factory price of pickled cabbage products in response to rising cabbage procurement costs [2]. - Zhu Laoliu aims to expand sales channels through partnerships with catering institutions and leverage live streaming for direct sales to consumers [2].

Core Points - Certain foods and beverages can lead to false positives in breath alcohol tests, potentially misclassifying individuals as driving under the influence [1][2] - Common high-risk foods include egg yolk pies, Swiss rolls, fermented foods, and high-sugar fruits like lychee, which can produce ethanol during fermentation [1] - Medications and products containing ethanol, such as certain cough syrups and mouthwashes, can also result in elevated breath alcohol levels, with some exceeding legal limits [2] Group 1 - Foods like egg yolk pies and Swiss rolls often contain added alcohol as a preservative, which can lead to detectable alcohol levels in breath tests [1] - Fermented foods such as fermented tofu and yeast bread can produce trace amounts of ethanol during their preparation [1] - High-sugar fruits, when fermented in anaerobic conditions, can also generate ethanol, leading to increased breath alcohol readings shortly after consumption [1] Group 2 - Products like Huoxiang Zhengqi water and certain mouthwashes can yield breath alcohol levels significantly above legal limits, with some readings reaching 600 mg/100 ml [2] - Drivers who test positive due to food or medication consumption are advised to explain their situation to law enforcement and provide evidence of their recent dietary intake [2] - Blood tests can be used to confirm actual blood alcohol content if breath tests remain inconclusive [2]