智通财经记者 刘璐 【编者按】 抬头见喜。 春节是中国人一年一度的新春佳节，也是难得团圆的时光。在故乡、在异乡、在路上，智通财经记者新 春走基层过程中看到了一些小变化、小惊喜，也有了更多的感悟。这些感悟辑成了《见喜》专题。 少年时，从没想过一种味道、一种食物能与故乡产生关联。 除夕早晨，厨房传来一阵叮叮当当的声音。我循声望过去，发现母亲正在准备做黄糕的食材和工具。炸 黄糕是我家每年春节雷打不动的节目，也是最能代表母亲厨艺的时刻，当然最重要的是这其中涵盖了母 亲的新春期待，对生活步步高升的期许。 水在锅里咕噜咕噜的响，水蒸气顺着锅盖上的气孔直冲冲地冒出来，窗户上满是白雾。今年做糕，母亲 不像之前嫌我碍手碍脚，反而叫我一起参与。黄糕要蒸15分钟，时间到了，金灿灿的糕一整块摊在蒸屉 上。母亲把蒸好的糕一股脑倒在案板上，双手抹上胡麻油，就着热乎劲扯成一个个小块，再包进红豆 馅、红糖，等待最终的高温烹炸。 一边干活母亲一边回忆，"我小时候，你姥姥就是这么教我的。一定要趁糕面滚烫的时候快速裹馅，不 然冷了糕会变硬。下锅炸的时候，油温也要正好。"她用筷子试了试油温，随即把糕放进锅里，油锅瞬 间沸腾。趁母亲炸糕的空档，我拿起 ...

【编者按】 黄糕的制作并不简单，面粉和水的配比很重要。母亲从柜子里舀出了4碗黄米面，在面粉上均匀地撒 水，当面粉呈现小颗粒状的时候，再放在蒸屉上蒸。 水在锅里咕噜咕噜的响，水蒸气顺着锅盖上的气孔直冲冲地冒出来，窗户上满是白雾。今年做糕，母亲 不像之前嫌我碍手碍脚，反而叫我一起参与。黄糕要蒸15分钟，时间到了，金灿灿的糕一整块摊在蒸屉 上。母亲把蒸好的糕一股脑倒在案板上，双手抹上胡麻油，就着热乎劲扯成一个个小块，再包进红豆 馅、红糖，等待最终的高温烹炸。 一边干活母亲一边回忆，"我小时候，你姥姥就是这么教我的。一定要趁糕面滚烫的时候快速裹馅，不 然冷了糕会变硬。下锅炸的时候，油温也要正好。"她用筷子试了试油温，随即把糕放进锅里，油锅瞬 间沸腾。趁母亲炸糕的空档，我拿起一块糕吃了起来，酥脆的外皮，软糯的红豆馅，但还是一如既往的 不好吞咽。 抬头见喜。 春节是中国人一年一度的新春佳节，也是难得团圆的时光。在故乡、在异乡、在路上，智通财经记者新 春走基层过程中看到了一些小变化、小惊喜，也有了更多的感悟。这些感悟辑成了《见喜》专题。 少年时，从没想过一种味道、一种食物能与故乡产生关联。 除夕早晨，厨房传来一阵叮叮当当的 ...

Group 1 - The core initiative of the "Village Broadcasting Women's Group" is to empower rural women through e-commerce training, enabling them to participate in the digital economy and improve their livelihoods [1][2] - The training program has successfully led to over 50 participants achieving "finger-tip entrepreneurship," with many women becoming independent rural broadcasters [2] - The program not only enhances individual income but also stimulates local specialty industries, contributing to rural revitalization [1][3] Group 2 - The influence of the "Village Broadcasting Alliance" is expanding, with multiple women's federations established to provide comprehensive support to participants [3] - The initiative has generated indirect income exceeding one million yuan for trained women, showcasing the economic impact of the program [3] - Future plans include developing unique brands and regional specialties to further promote flexible employment and entrepreneurship among women [3]

来源：有趣的焦大 我们先贴一张图。然后再来说事儿。 老贾被铺天盖地的"污蔑"了125天，看着确实挺可怜的。但是被骂了125天之后，还是没整明白为啥挨 骂。 他总觉得是罗永浩恶意挑起了网友对西贝的攻击。他的羊肉没问题，他的西兰花没问题，他的卖不是预 制菜，他自己更没问题。 他以为他的失败，或者是局部失败、暂时失败，是公关失败。因为他不懂公关，因为他不会诡辩，所以 才被骂的体无完肤，才被迫关掉102家门店。 他一直很纳闷，我这么努力，这么用心搞餐饮，做实业，为什么还需要接这么多的脏水？而那些像罗永 浩一样动动嘴皮子的人，为什么总能赢，总那么得意，总那么一呼百应。 他觉得他是有良心的企业家，觉得把生意做对了，对员工好了，成为行业第一了，就一切都ok了。 他始终不明白，为什么自己这样一个道德完人、优秀企业家会遭受网暴，并且从线上蔓延到线下，从直 播间蔓延到凉菜间。他以为一直坚持，一如既往，一生只做一件事，一生只爱一个人，一家只有一套 房，就完全够了。就应该得到理解，得到尊重，得到善待，得到旌扬。 可是，他没说，西贝原有370家门店，2024年营收约55.73亿元，每年净利润约4-5亿元。原本打算2026 年上市，目标 ...

Group 1 - The annual list of the top ten language errors for 2025 has been released, highlighting common mistakes in language usage that reflect social and linguistic standards [1][3] - The controversy surrounding the restaurant brand Xibei and its signature product "Youmian" (莜面) being miswritten as "Xiaomian" (筱面) is one of the notable errors, emphasizing the importance of correct pronunciation and meaning [1][3] - The mispronunciation of "Guopu" (果脯) by live-streaming hosts, where "pu" is incorrectly pronounced as "pú" instead of the correct "fǔ," is another significant error that has been identified [1][3] Group 2 - The term "Shenqi" (神祇) has been mistakenly referred to as "Shenzi" (神祗) in media reports, indicating a misunderstanding of the terms related to deities [2][3] - The capital of Myanmar has been incorrectly referred to as "Yangon," while the correct current capital is "Naypyidaw," which was established in 2003 and officially named in 2006 [2][3] - Other notable language errors include the miswriting of "Zhengqidan" (蒸汽弹射) as "Zhengqidanshe" (蒸气弹射) and "Xiushi" (修葺) as "Xiurong" (修茸), among others [3]

转自：北京日报客户端 五、"莜面"误为"筱面"。 2025年9月，餐饮品牌西贝陷入预制菜争议。不少媒体报道该事件时，将其招 牌产品"莜面"误写成"筱面"。莜，音yóu，指莜麦，俗称"油麦"。其外观似燕麦，成熟后籽粒会自裂脱 壳，因此也称"裸燕麦"。中国西北、华北、东北等地均有栽培。莜面，既指用莜麦磨制的面粉，也指用 这种面粉制成的各种食物。筱，音xiǎo，指小竹子。莜、筱字形相近，但音义迥别，"莜面"不能写 作"筱面"。 六、"巨擘"误为"巨擎"。擘，读bò，指大拇指。巨擘，也指大拇指，比喻杰出的人物。"巨擘"常误 为"巨擎"。2025年10月，杨振宁先生逝世，有报道即误称他与李政道先生为"科学巨擎"。擎，读qínɡ， 义为往上托、举。 七、"起用"误为"启用"。高市早苗当选日本首相后，有媒体报道其"启用涉及丑闻的议员"。"启用议 员"有误，应为"起用议员"。启，本指打开，引申指开始。因此，"启用"指开始使用，其搭配对象是 物，常用于设施、设备，如"启用新机场""启用新机器"等。起，本指坐起来、站起来，引申指向上升。 因此，"起用"指提拔或重新任用，其搭配对象是人，如 "起用新人""起用干部"等。 八、"噘嘴 ...

Core Insights - Ulanqab City has successfully exported eight types of specialty foods for the first time this year, including flaxseed oil, oat noodles, and frozen broccoli, thanks to the targeted support from Jining Customs [1][2] - The export of these products marks a significant achievement in breaking into international markets, with local companies expressing gratitude for the assistance provided by customs in navigating export standards and requirements [1] Group 1: Export Achievements - Ulanqab City's agricultural product exports reached 110,300 tons with a value of 1.032 billion yuan from January to November, representing year-on-year increases of 69.9% in weight and 49.4% in value [2] - The successful export of flaxseed oil to Thailand and oat noodles to Canada demonstrates the effectiveness of Jining Customs' "one enterprise, one policy" approach in facilitating international trade [1][2] Group 2: Support from Jining Customs - Jining Customs provided tailored guidance to local businesses, helping them understand international standards and improve product quality, which was crucial for entering markets like Canada and Thailand [1] - The customs authority also introduced beneficial policies such as "green channels" for agricultural products, which expedited the export process for time-sensitive goods like frozen broccoli [1]

Core Viewpoint - The recent public discourse surrounding Xibei has shifted dramatically, with concerns about store closures contrasting sharply with reports of long queues at other locations, indicating a complex operational adjustment strategy by the company [1][7]. Store Operations - Xibei has been closing some stores in cities like Shenzhen and Shantou as part of normal operational adjustments, while simultaneously planning to open eight new locations by the end of the year [3][5]. - The company has implemented a policy to inform customers about store closures through announcements and SMS notifications, offering options for refunds or transfers of stored value to other locations [4]. Management Response - Founder Jia Guolong has taken a hands-on approach during a challenging period, focusing on improving product quality and customer service rather than engaging in public disputes [8][11]. - The company has emphasized transparency in food preparation processes to enhance customer trust, showcasing the cooking methods in-store [10][18]. Pricing Strategy - In response to consumer concerns about pricing, Xibei has reduced menu prices and issued substantial discount coupons, effectively doubling the value for customers [12][15]. - The strategy has successfully attracted both returning and new customers, with reports indicating a 20% increase in weekend traffic at some locations [15]. Customer Engagement - Xibei is focusing on rebuilding trust through a "scene revolution" in its stores, where cooking processes are made visible to customers, reinforcing the brand's commitment to quality and authenticity [16][18]. - The company aims to reconnect with its customer base by demonstrating improvements in service and product offerings, encouraging patrons to return and experience the changes firsthand [18].

Core Viewpoint - The article discusses the challenges faced by mid-range dining chains in China, particularly focusing on Yunhaiyao and Xibei, highlighting their struggles in a changing economic environment and consumer expectations [5][6][17]. Group 1: Company Challenges - Yunhaiyao's founder passed away unexpectedly, and the company has recently closed some locations, indicating a decline in business [5]. - Xibei has also faced significant public relations issues, leading to decreased customer traffic despite remaining open [5][9]. - Both companies have been criticized for their handling of food safety and customer service, which has contributed to their current struggles [5][9]. Group 2: Economic Context - The dining industry in Beijing is projected to see a revenue decline of 4.9% in 2024, with significant drops in profitability, as evidenced by a reported 88.8% decrease in profits for large-scale dining establishments [9][10]. - The average profit margin for dining companies has plummeted to 0.37%, with many businesses operating at a loss [9][10]. Group 3: Standardization and Central Kitchen - The push for standardization in Chinese dining has led to the adoption of central kitchens, which aim to reduce costs and maintain consistency across locations [10][11]. - While central kitchens can improve efficiency, they may also compromise the quality and uniqueness of dishes, leading to customer dissatisfaction [10][11]. - The reliance on pre-prepared meals has created a dilemma for dining brands, as consumers increasingly seek fresh, made-to-order options [11][12]. Group 4: Consumer Expectations - Consumers are becoming more discerning, expecting higher value for their spending, which has made it difficult for mid-range dining brands to meet these demands [13][14]. - The article notes that the perception of value has shifted, with customers feeling that the same amount of money now buys less in terms of dining experience [13][14]. Group 5: Future Outlook - There are discussions about the potential for these brands to expand internationally, but past experiences, such as Yunhaiyao's issues in Singapore, suggest that the challenges may outweigh the benefits [16][17]. - The article concludes that many mid-range dining brands are caught in a negative cycle of declining customer satisfaction and revenue, making it difficult to sustain growth [15][18].

Core Viewpoint - The recent incidents involving Yunhaiyao and Xibei highlight the challenges faced by mid-range dining chains in China, indicating that these brands are at a critical crossroads in their business trajectories [2][30]. Group 1: Company Challenges - Both Yunhaiyao and Xibei have faced significant public relations crises, with Xibei's founder struggling to respond effectively to criticism and Yunhaiyao involved in a serious food safety incident in Singapore [2][3]. - The dining industry has seen a decline in customer traffic, with Xibei experiencing reduced footfall despite remaining open [2][9]. - The profitability of the restaurant sector has sharply declined, with Beijing's large-scale dining industry reporting a profit drop of 88.8% in the first half of 2024, leading to a profit margin of only 0.37% [11][12]. Group 2: Economic Context - The dining sector, particularly mid-range brands, thrived during economic upturns but is now facing a downturn, with consumers tightening their spending [8][30]. - The average consumer now perceives 100 yuan as more valuable than before, leading to higher expectations for value and experience from dining establishments [20][30]. Group 3: Standardization and Central Kitchen - Standardization in Chinese cuisine is challenging, and while central kitchens were initially seen as burdensome, they have become necessary for cost reduction and efficiency as brands scale [4][13]. - Both Yunhaiyao and Xibei have invested in central kitchens to maintain consistency and reduce operational costs, but this has led to a compromise in food quality and customer satisfaction [15][16]. Group 4: Market Position and Future Prospects - The number of operational stores for Yunhaiyao has stagnated, remaining at around 150 over several years, indicating a lack of growth [22][24]. - There are discussions about international expansion as a potential solution for these brands, but past experiences, such as Yunhaiyao's challenges in Singapore, suggest that the risks may outweigh the benefits [25][26][27].