Core Viewpoint - The event "Maoming Red Lychee Across Thousands of Miles" successfully showcased the innovative integration of transportation, live streaming, and cultural IP, significantly enhancing the brand value of Maoming lychee and opening new pathways for regional agricultural product branding [2][4][5]. Group 1: Event Overview - The event took place from June 10 to June 14, covering over 2000 kilometers from Baqiao Service Area to Xi'an Huaqing Palace [3][26]. - It featured a live streaming component that attracted over 100,000 online viewers, witnessing the journey of lychee from the orchard to consumers [30][39]. Group 2: Cultural and Marketing Strategy - The integration of the TV drama "Lychee of Chang'an" with the lychee marketing strategy created a unique opportunity for cultural and agricultural synergy, transforming the lychee into a cultural symbol [8][20]. - The collaboration with Tencent led to the creation of three themed gift boxes that incorporated elements from the drama, enhancing market engagement and expanding sales channels [13][20]. Group 3: Sales Performance - The innovative "direct supply + IP gift box" model effectively addressed consumer pain points, resulting in over 10,000 orders within a week [31][32]. - The event culminated in a cultural festival at Xi'an Huaqing Palace, attracting thousands and boosting both brand visibility and sales [40][41]. Group 4: Industry Development - The Maoming Agricultural and Cultural Tourism Group is focusing on extending the lychee industry from a seasonal product to a year-round offering by developing processed products such as lychee pastries and desserts [46][47]. - The group is also enhancing brand value through cultural initiatives, including collaborations with local artists and the creation of promotional content [48][49]. Group 5: Future Outlook - The company aims to continue leveraging cultural IP to drive innovation in the lychee industry, exploring the integration of culture, technology, and agriculture to elevate Maoming lychee to a broader market stage [55][56].

Core Insights - The event "Taste of Guangzhou, Flavor of Paris" successfully showcased Cantonese cuisine in Paris, enhancing the international recognition of Guangzhou as a culinary hub [1][4] - The event featured live cooking demonstrations by Cantonese chefs, highlighting the fusion of Eastern and Western culinary techniques [2][3] Group 1: Event Highlights - The event included a variety of activities such as culinary showcases, cultural exchanges, and food tastings, emphasizing Guangzhou's role as the birthplace and innovation center of Cantonese cuisine [1][4] - Notable dishes presented included "Stir-fried Milk" and "Crab Shell Baked with French Bread," which exemplified the blend of Cantonese and French flavors [2][3] Group 2: Culinary Techniques and Innovations - Cantonese chefs demonstrated their skills, with dishes like "East River Salt Baked Chicken" and "Ten-Year Aged Tangerine Peel Duck Soup," showcasing the health-conscious philosophy of Cantonese cooking [2][3] - The event also featured intricate dim sum creations that combined traditional techniques with modern aesthetics, enhancing the visual and taste experience for attendees [3] Group 3: Cultural Significance - Guangzhou's long history as an open port has allowed for a rich exchange of culinary traditions, making Cantonese cuisine a vital part of Chinese culinary culture and a bridge for international cultural exchange [4] - The local restaurant industry is thriving, with over 240,000 establishments and annual revenues exceeding 100 billion RMB, reflecting the city's vibrant culinary scene [4] Group 4: Future Prospects - Guangzhou aims to further promote its culinary heritage through initiatives like the "Service Consumption 23 Measures" policy, which focuses on enhancing its status as a "Culinary Capital" and fostering international culinary collaborations [4] - The city plans to leverage the "Taste of Guangzhou" brand to deepen global culinary partnerships and expand the reach of Cantonese culture [4]

Core Viewpoint - The establishment of local food safety standards is essential for the long-term development of regional cuisines, balancing flavor and standardization to enhance quality and market order [1][2][3]. Group 1: Importance of Standardization - The trend of setting standards for local delicacies is gaining momentum, with recent proposals for standards on black garlic, chicken cake, and glutinous rice lotus root in Jiangsu Province [1]. - The increasing number of snack and fast food outlets, exceeding 3.6 million nationwide as of March this year, highlights the growing market demand for local cuisines [1]. - Standardization can help address issues of inconsistent quality and safety in local food offerings, which are often affected by varying business practices and environmental conditions [1][2]. Group 2: Benefits of Standardization - Standardization promotes controllable quality and operational norms, allowing regional specialties to be more recognizable and marketable [2][3]. - Successful examples include Liuzhou snail noodles, which transformed from street food to a popular brand with an annual output value reaching hundreds of billions, and Shaxian snacks, which have expanded to around 80 countries [2]. - The experience shows that standardization lays a solid foundation for the normalization, branding, and scaling of local cuisines, enhancing brand influence and market competitiveness [2]. Group 3: Implementation of Standards - The process of setting standards requires careful consideration to avoid losing the unique essence of local cuisines, focusing on "taste standards" rather than a uniform "standard taste" [3]. - Standards should be practical and based on thorough research, identifying key indicators that reflect product characteristics and converting them into quantifiable parameters [3]. - Flexibility in standards is necessary to allow for differentiation and innovation in food quality, with recommendations for non-mandatory guidelines to encourage positive development [3][4]. Group 4: Enforcement and Compliance - Effective implementation of standards is crucial, necessitating strong regulatory oversight and self-discipline among businesses to uphold the integrity of local food brands [4]. - The goal is to find a balance between tradition and standardization, enabling local cuisines to thrive and gain international recognition [4].

Core Viewpoint - Guolian Aquatic Products is focusing on strategies to enhance profitability, including a focus on major products, dual circulation sales, and innovation in food products, amidst a backdrop of six consecutive years of losses [1][2][3] Financial Performance - In 2024, Guolian Aquatic Products reported total revenue of 3.409 billion yuan, a decrease of 26.16% year-on-year, and a net loss of approximately 742 million yuan, which is an increase of 39.62% in the loss compared to the previous year [2][3] - The decline in revenue is attributed to significant impacts on trade products and market conditions, while the expanded net loss is due to adverse global economic conditions, low prices for shrimp and other seafood, and substantial asset impairment provisions [2][3] Strategic Focus - The company plans to implement a "321 major product" strategy, aiming for the top three products to account for over 30%, 20%, and 10% of revenue respectively, while optimizing production management and cost efficiency [3] - Guolian Aquatic Products is shifting its focus to the food sector, having divested from upstream operations, with 94.80% of its revenue in 2024 coming from the aquatic food industry [3] Project Developments - The company has decided to terminate its water product deep processing expansion project due to changes in market demand and declining prices for shrimp, reallocating the remaining funds to improve liquidity [6][7] - Originally planned to be completed by January 2024, the project has been delayed to January 2026, with only 3.887 million yuan of the raised funds utilized by March 2025 [7] Regulatory Issues - Guolian Aquatic Products has been found to have multiple issues in its 2023 annual report, including inaccurate revenue recognition and inadequate internal controls, leading to regulatory scrutiny from the Guangdong Securities Regulatory Bureau [8][9] - The company has acknowledged the need for improved internal controls and has committed to enhancing compliance and financial reporting practices following the regulatory findings [12][13]

图①：北京市东城区朝阳门南北小街旁的"总布拾光"胡同记忆展馆。 新华社记者 李 欣摄 图②：在93号院博物馆，年轻人学习非遗制作技艺。 受访者供图 图③：老厂房改造的77文创园。 受访者供图 图④：一名游人在北京钟楼湾胡同内参观拍摄。 新华社记者 李 欣摄 5月18日，第49个国际博物馆日到来之际，北京史家胡同博物馆打造"听见·胡同"系列活动，将老北京生 活场景转化为可触摸的声景体验，重建胡同的声音记忆。青砖灰瓦、朱门楹联，石纹苍老、花木扶疏。 北京胡同里，一砖一瓦皆为岁月注脚，见证城市变迁。老北京的一个显著特色就是胡同，自元代延续至 今的胡同，作为北京最具特色的城市符号，承载着千年古都的历史文脉。 近年来，北京市努力完成好《北京市"十四五"时期历史文化名城保护发展规划》中的主要任务，全力守 护好1000余条现存胡同，注意保留胡同特色，让城市留住记忆，让人们记住乡愁。如今漫步北京胡同， 青砖灰瓦间腾起糖油饼的焦香、氤氲着豆腐脑的热气，保留着老北京原汁原味的烟火气；四合院里京腔 京韵婉转悠扬，工业遗址变身"时尚新地标"，胡同里冒出一个个"文化创意工厂"；爵士乐声从百年建筑 中淌出，融合创新激起东西方文明的碰撞… ...

近日，广州市人 大常委会将《广 州早茶传承保护 规定（制定）》 列为2025年立法 预备项目，并发 布《广州早茶传 承保护调查问 卷》（下称"问 卷"）听取市民 群众的意见建 议。"为烟火气 立法"这一举措 迅速引发社会各 界广泛关注与热 烈讨论，立法背 后都有哪些深 意？ "预制菜早茶"你 能接受吗？这项 立法或值得期待 _南方+_南方 plus 广东早茶与"一 盅两件" 每每有外地朋友 来粤，总要品尝 下广东早茶，领 略其中的喝茶文 化。在广州喝茶 文化中，"饮 茶"亦是"啖 茶"。啖是方言 字，意为"品 味"和"享受" 。 据考证，早在咸 丰同治年间，当 时广州有名 为"一厘馆"的馆 子，供应茶水糕 点，供路人歇脚 谈话，随后出现 茶楼，场所逐渐 变得专业起来， 内容越来越丰 富，并最终促成 广州人的"早 茶"习俗。 早年间广州人喝早茶图，由豆包AI生成。 老广标配的"一 盅两件"则是广 州早茶的典型代 表。所谓"一 盅"即为茶杯里 红的绿的液体， 这是必要条 件；"两件"则是 各色各样的茶 点，如凤爪和叉 烧包，又如烧麦 和虾饺。喝早茶 即一壶茶几块点 心，一品一叹， 形成饮茶文化。 在点心未端来之 ...

一碗淡黄澄亮的汤汁里浸泡着大块驴肚和鸡肉，喝上一口，鲜美的味道让人回味无穷。这是老字号 乞丐酱驴研发的新品鲜上鲜驴肚花胶，一上市就成为爆品。 不只是乞丐酱驴，凭借"老"的底气和"新"的创造，很多陕菜老字号展现出旺盛的生命力。 陕西有"中华老字号"27家，"陕西老字号"101家、"地方老字号"326家。近年来，陕菜老字号通过技 术创新、文化挖掘与多渠道营销，努力与市场深度融合，触动更多年轻人的心扉，大胆探索找到守正创 新的"新路子"，将老字号的"金字招牌"擦得越来越亮。 产品上新—— 老字号在守正中翻开新篇 5月6日凌晨5时，西安五路口十字一隅微光下，袁记肉夹馍大厨祝军娃已经开始揉面了。 祝军娃将醒发好的面反复揉制、搓至长条、回卷面团，随后用力按压，做成饼形，放入铁铛板炙 烤……一套动作行云流水。他一边调整火候一边说："做这白吉馍，可讲究了。每个步骤做到位，才能 做成'铁圈虎背菊花心'。" 3层圈形花纹的馍出炉后，祝军娃从加入十几种香料熬制的老汤里捞出一块软烂的炖肉，剁碎了夹 进馍里。3两热腾腾的腊汁肉胀满了馍，让人看着直咽口水。 在祝军娃看来，只有坚守传统技艺，才能被"老西安"认可。在此基础上，他们今年开发了 ...

证券代码：300094 证券简称：国联水产 湛江国联水产开发股份有限公司 2024年度业绩说明会投资者问答记录表 | 编号：2025-01 | | --- | | 投资者关系活动类别 | ☐特定对象调研 ☐分析师会议 | | --- | --- | | | ☐媒体采访 业绩说明会 | | | ☐新闻发布会 ☐路演活动 | | | ☐现场参观 | | | ☐其他（请文字说明其他活动内容） | | 参与单位名称及人员姓名 | 线上参与公司2024年度网上业绩说明会的投资者 | | 时间 | 2025年05月13日 15:00-17:00 | | 地点 | 价值在线（https://www.ir-online.cn/）网络互动 | | | 董事长、总经理 李忠 | | | 独立董事 杨雅莉 | | 上市公司接待人员姓名 | 保荐代表人 罗黎明 | | | 财务总监 樊春花 | | | 董事会秘书 梁永振 | | | 1.在海外市场的营销渠道建设情况如何？ 答:2024年，公司国际营销业务在海外市场的建设取得了较大 | | 投资者关系活动主要内容 | 突破：1、公司国际营销业务覆盖40多个国家及地区，覆盖国家及 | ...

东北的锅包肉、川蜀的火锅、广东的肠粉，绘就了一张热气腾腾的美食地图。每一道招牌菜 都激发着舌尖的热情。专属于这个季节的味道是什么？它们又能带来多大的产业规模？接下 来，让镜头带你奔向江苏盱眙。 江苏省盱眙小龙虾养殖大户 李学成： 现在塘口的虾已经长到7到9钱，还有一两以上的。7到9钱的小龙虾现在是48元/斤，一两以上 的是90元/斤左右。现在一个塘口一天能出1000斤左右的小龙虾。 在盱眙地区，像李学成这样的养虾大户还有很多。 凌晨，江苏盱眙的小龙虾养殖大户李学成已经和工人们下田捕虾。 总台央视记者 刘彦霖： 除了直接送上餐桌，小龙虾还可以制成虾酥、虾包、虾面条、虾酱、虾饺、虾月饼等，消费 者也都十分喜欢。 江苏省盱眙龙虾协会副会长兼电商委员会主任 平健： 我们一天的活动下来，交易额约为100万元。 目前，盱眙小龙虾养殖面积约为97.5万亩，其中77.5万亩都是虾稻共生种养。2024年盱眙小龙 虾捕捞量约为12.5万吨，拉动了约21万人就业。 总台央视记者 刘彦霖： 小龙虾整装打包完成后，即将乘坐冷链物流车发往各地。每年的5、6、7三个月，这里将迎来 小龙虾发货的高峰期。据对2024年度41家规模以上小龙虾加 ...

Core Viewpoint - In 2024, Guolian Aquatic announced a revenue of 3.409 billion yuan, a year-on-year decline of 26.16%, with a net loss attributable to shareholders of 742 million yuan due to adverse macroeconomic conditions and low market prices for shrimp products [1] Group 1: Financial Performance - The company reported a significant revenue drop, with total revenue at 3.409 billion yuan and a net loss of 742 million yuan [1] - The decline in revenue is attributed to the weak recovery of the global economy, low prices in the South American white shrimp market, and high asset impairment provisions [1] Group 2: Market Segmentation - In 2024, domestic revenue (including Hong Kong, Macau, and Taiwan) was 2.337 billion yuan, accounting for 68.54% of total revenue, while international revenue was 1.072 billion yuan, making up 31.46% [2] - The international marketing channel saw a significant revenue increase of 7.49 billion yuan, with non-U.S. market sales growing by 34% and European market exports increasing by 60% [2] Group 3: Product Strategy and Innovation - The company implemented a "321 big product" strategy, focusing on three major products that each exceed 30%, 20%, and 10% of sales [1] - New product development for restaurant clients included over 30 new items, receiving positive feedback from customers and consumers [3] Group 4: Sales Channels - The e-commerce channel showed strong performance, with shrimp products leading sales on platforms like JD and Taobao, and a notable increase in sales of prepared dishes [2] - Collaborations with major retailers like Hema and other supermarkets resulted in significant revenue growth, with some partnerships seeing over 40% increase [3] Group 5: Future Outlook - For 2025, the company plans to continue the "321 big product" strategy, focusing on developing competitive core products with expected annual sales exceeding 500 million yuan [3] - The company aims to enhance its sales network and fill market gaps to achieve nationwide coverage [3]