Core Insights - The recent National Day and Mid-Autumn Festival holiday has seen a significant resurgence in dining activity across China, with long queues and high demand for popular restaurants becoming commonplace [1][2] - However, there is a noticeable trend of consumer interest concentrating on top-tier brands and popular dining spots, leading to a polarization in the restaurant market [3] Group 1: Beijing Dining Trends - In Beijing, dining experiences are characterized by a stark contrast between high-demand "celebrity" restaurants and those with lackluster performance, indicating a "quality necessity" trend [4][8] - Popular restaurants such as "Fei Dazhu," "Haidilao," and "Sali Ya" continue to attract long queues, with wait times starting at one hour [6][5] - Data from the Beijing Municipal Bureau of Commerce shows that from October 1 to 4, monitored retail and dining sectors saw a 0.4% year-on-year sales increase, with traditional restaurants and fast-food chains driving a 4.8% growth in the dining sector [12] Group 2: Hong Kong Dining Dynamics - Hong Kong experienced a surge in mainland tourists, with approximately 4.26 million people entering and exiting the region from October 1 to 4, including about 878,000 from mainland China, marking a year-on-year increase of over 7% [13][14] - Many restaurants offered discounts to attract customers, but the dining scene remained uneven, with fast-food chains like "Cafe de Coral" and international brands like McDonald's seeing high foot traffic, while local specialty restaurants struggled [16][20] - The preference for value-driven dining experiences among young tourists has led to a decline in patronage for higher-priced local dining options [22] Group 3: Guangzhou's Dining Scene - Guangzhou's dining landscape was bustling, particularly in popular areas like Beijing Road, where local tea shops and street food vendors thrived [23][25] - The "Da Ge Fan" restaurant experienced overwhelming demand, with wait times exceeding three hours, highlighting the popularity of local cuisine [29][31] Group 4: Xi'an's Culinary Appeal - Xi'an's dining scene, particularly in the Muslim Quarter, attracted large crowds, with traditional dishes like "Rou Jia Mo" and "Biang Biang Noodles" being particularly popular [35][48] - The focus on local flavors and affordable pricing has made these eateries appealing to both tourists and locals [51][62] Group 5: Qingdao's Local Flavor - Qingdao's dining experience was marked by a strong preference for local specialties, with restaurants like "Shuanggong Fish Dumplings" seeing high demand, while chain restaurants struggled to attract customers [63][67] - The influx of tourists during the holiday season primarily benefited establishments offering local cuisine, while chain brands faced challenges [69] Group 6: Emerging Trends in Guanghan - Guanghan has seen a rise in night markets as a new dining trend, with significant increases in evening foot traffic and consumer spending [72][78] - The integration of local culture and cuisine has attracted both residents and tourists, with unique local eateries gaining popularity [81][83]

Group 1 - The arrival of the "Han Lu" solar term marks the transition from hot to cool weather, indicating the deepening of autumn and the harvest season [1] - The "Han Lu" period is particularly known for the delicious hairy crabs, with regions like Suzhou, Taizhou, and Yancheng in Jiangsu being the main production areas [1][2] - The expected production of hairy crabs from Yangcheng Lake this year is projected to exceed 10,000 tons, with approximately 6,000 tons set to be distributed across the country in the coming month [2] Group 2 - The "Han Lu" season is also associated with the blooming of chrysanthemums, and there is a tradition of enjoying chrysanthemum wine in some areas [2] - In tea-producing regions like Suzhou and Wuxi, the last batch of autumn tea, known as "Han Lu tea," is harvested during this period, which is believed to have a richer aroma and smoother taste [2] - In the ancient town of Zhenze in Suzhou, locals prepare smoked beans during "Han Lu," creating a communal dining experience that highlights the flavors of the season [2]