最近在网上冲浪，看到峰哥的一个直播cut，标题是"做一日三餐是穷人最大的悲哀"。大意是人生苦短，时间宝贵，做菜两小时，吃饭十分钟，穷人的时 间都应该用来赚钱，做饭是大浪费。 峰哥是"性压抑"教父，但教父真的不太懂家庭生活，也不太懂做饭。一日三餐怎么吃，与贫穷关系不大，与人的生活状态有关。如果家庭成员人数≥3，就 不可能天天下馆子或者外卖。况且现在的餐馆，同质化越来越严重。出去吃饭，我只感到厌倦和无聊。 要我说，新时代，就要勤做饭；何以解忧，唯有做饭。食物不仅是果腹，食物关乎热爱与爱。如果你热爱做饭，没有比现在更好的时代了——简单好吃的 菜式，无数的美食博主都已经帮你探索了；丰富易得的食材、酱料和厨具，厂家都帮你生产出来了；精神压力大，做饭是最完美的轻体力劳动，厨房是发 挥创造力的小道场，你心无旁骛地使刀、用火，煎炸炒煮炖，你不再是现代都市格子间里面目苍白的麻瓜，你是厨房里的魔法师。 如果你不爱做饭，只是为了让家人吃得干净丰富健康，那你就更加伟大了——花费时间和心力，设计菜单，进行采买，在厨房里忍受无异于一场酷刑的闷 热和油烟。每一个家庭成员都应该明白：有人给做饭吃，是世界上最值得感恩的事情之一。 在家庭分工合 ...

Core Insights - The trend of transforming traditional Chinese cuisine into low-calorie meals is gaining momentum, driven by the desire for healthier eating options among consumers [2][4][5] - The emergence of affordable and nutritious options, such as Haidilao's self-service lunch priced at 22 yuan, is appealing to health-conscious individuals [8][11] - Social media platforms like Xiaohongshu are playing a significant role in promoting calorie assessments of various Chinese dishes, making healthy eating more accessible [4][24] Industry Trends - The shift from restrictive diets to a more sustainable approach to healthy eating reflects a broader change in consumer attitudes towards food [5][23] - The market is witnessing a rise in low-calorie products, with examples like Guizhou red sour soup gaining popularity, evidenced by over 30,000 mentions on Xiaohongshu [5][24] - Traditional Chinese meals are being redefined as healthy options, with modifications to reduce calories while maintaining flavor, such as changing spicy hot pot to clear broth [13][16] Consumer Behavior - Consumers are increasingly favoring home-style meals over expensive and often unsatisfying light food options, leading to a resurgence in traditional Chinese dining [20][21] - The preference for familiar and comforting foods is evident, as individuals report better success in weight management with traditional meals compared to trendy diets [21][23] - The trend of "everything can be a low-calorie meal" is emerging, showcasing the adaptability of various cuisines to meet health-conscious demands [17][16] Market Opportunities - The focus on health and calorie awareness is prompting restaurants to provide clear nutritional information and innovate their menus to cater to this demand [24][27] - New business models, such as meal delivery services that offer customized low-calorie options, are gaining traction among busy professionals [24][27] - The popularity of low-calorie sauces and seasonings is on the rise, indicating a growing market for products that enhance the flavor of healthy meals [24][27]