2026年元旦刚过，贵州玉梦食品（集团）有限公司位于海南省定安县定城镇的厂房正在火热建设中。2025年，玉梦食品抓住海南自由贸易港"封关"机遇， 积极开拓出海通道，在海南投资建厂，为贵州酸汤编织"出海梦"。 海南酸汤科技开发有限公司在海南省定安县注册成立。图为所生产的海南糟粕醋等产品。贵州日报天眼新闻记者 邓冰 摄 据了解，截至2025年10月，全国含"酸汤"字样的餐饮门店超8700家，约1600家酸汤餐饮店分布在全国62个城市，酸汤产业在国内市场发展红火，在国际市 场也开始受到认可。 "近两年，我们通过海外商会等渠道间接实现400多万元的外贸出口。"玉梦食品总经理杨政州透露，该公司产品已出口美国、西班牙、越南、泰国等地， 实现了出海的关键一步。 "事实上海南糟粕醋与贵州酸汤都是以'酸'为核心的产品。依托我们自有的百年老菌株，加上与海南当地糟粕醋非遗代表性传承人合作，结合海南糟粕醋 与贵州酸汤'二次发酵'的工艺共性，优化产品配方与生产技术，把'中国酸'一并带向全球。"杨政州说，借助海南自由贸易港"封关"带来的"零关税"政策， 进口优质食材减免的关税能降低原料采购成本，而"加工增值超30%内销免关税"政策更为关 ...

1月6日，拼多多发布《新质供给地方风味消费趋势》（以下简称《消费趋势》）。随着拼多多"千亿扶持"落地半年，贵州酸汤、湖南辣条、惠 州月饼、安徽炒货等地域美食加速出圈，相关产品SKU数同比增长四成，相关类目00后商家数量同比增长48%。 2024年8月，拼多多率先推出"新质商家扶持计划"大型惠商政策，以百亿级投入助力产业带新质转型。半年前，政策进一步升级为"千亿扶 持"，投入资源也同步升级为千亿级。 在"千亿扶持"加持下，"新质供给"专项团队持续深入惠州月饼、贵州酸汤、安徽炒货、湖南辣条等数十个地域美食产业带。在平台现金+流量 的多重补贴下，三只松鼠、洽洽食品、玉梦酸汤、丁家脆哨、南山婆、郭师傅月饼、麻辣王子等一批地方味道加速奔向全国，成为年销过千万 乃至亿元的"全国味道"。借助平台的数字化能力，这些老字号还研发出铁盒装月饼、一人食火锅酸汤、烤椰拿铁味瓜子等新质商品，成功圈粉 北上广95后、00后等年轻群体。 "去年以来，在真金白银投入下平台生态效用持续显现，产业侧加快新质转型，用户侧的消费潜力进一步释放，供需两侧均实现了高质量发 展。"拼多多集团联席董事长兼联席CEO赵佳臻表示。 酸汤"出黔"，脆哨"入沪" ...

1月6日，拼多多发布《新质供给地方风味消费趋势》（以下简称《消费趋势》）。随着拼多多"千亿扶 持"落地半年，贵州酸汤、湖南辣条、惠州月饼、安徽炒货等地域美食加速出圈，相关产品SKU数同比 增长四成，相关类目00后商家数量同比增长48%。 2024年8月，拼多多率先推出"新质商家扶持计划"大型惠商政策，以百亿级投入助力产业带新质转型。 半年前，政策进一步升级为"千亿扶持"，投入资源也同步升级为千亿级。 在"千亿扶持"加持下，"新质供给"专项团队持续深入惠州月饼、贵州酸汤、安徽炒货、湖南辣条等数十 个地域美食产业带。在平台现金+流量的多重补贴下，三只松鼠、洽洽食品、玉梦酸汤、丁家脆哨、南 山婆、郭师傅月饼、麻辣王子等一批地方味道加速奔向全国，成为年销过千万乃至亿元的"全国味道"。 借助平台的数字化能力，这些老字号还研发出铁盒装月饼、一人食火锅酸汤、烤椰拿铁味瓜子等新质商 品，成功圈粉北上广95后、00后等年轻群体。 "去年以来，在真金白银投入下平台生态效用持续显现，产业侧加快新质转型，用户侧的消费潜力进一 步释放，供需两侧均实现了高质量发展。"拼多多集团联席董事长兼联席CEO赵佳臻表示。 酸汤"出黔"，脆哨"入沪 ...

站在2025年的尾巴上回望过去这一年，餐饮行业如履薄冰、如临深渊，"确定性"变得越来越稀缺，紧张而非从容的情绪贯穿全年。这一年行业发生了许多 大事，其中一些不光在当时产生了巨大的反响，更对未来有着深远的影响，一些变革正在发生。NCBD（餐宝典）选取了10个关键词来总结餐饮业的 2025，以更好地迎接2026。以下是详细介绍（排名不分先后）。 不过，未来几年餐饮行业或将不会再出现2025年这样的热潮。餐宝典分析师认为有两点原因：一是头部企业能上市的都上得差不多了，剩下的企业需要时 间去成长；二是港交所作为内地餐企上市的首选目的地，不久前明确表示必须维护香港新上市申请的质量与标准，不能因市场火热而忽视质量，这意味着 赴港IPO的门槛将提高。 2、外卖大战 半年烧掉800亿，这句话被许多媒体用来形容2025年外卖大战的极度疯狂。但实际上，"疯狂"并不足以概括这场大战，至少还应该加上"惨烈"才是。外卖 平台付出了巨大的代价，同时餐饮内卷进一步加剧，无数商家被裹挟着卷生卷死。那么这场外卖大战是可以避免的吗？ 从时间线来看，外卖大战可以分为两个阶段：4—7月，主角是京东和美团；7月以后，"0元购"开始满天飞，主角是淘宝闪 ...

这段时间，一口气读完了汪曾祺的《人间草木》《人间有味》等美食散文集，说是一边留着口水一遍读完也不夸张。昆明汽锅鸡、高邮咸鸭蛋、云南鸡枞 菌……汪曾祺书中关于美食的介绍，不只是糅合着他关于生活的思考，还具备浓厚的地域文化，让人在"品味"各地风味美食的同时，领略到各地独特的风土 人情。 作为一名吃货，在看汪曾祺的书时，只要发现我感兴趣的地方美食，就会习惯性地去拼多多搜了一下。结果发现不少商品在平台都有销售：高邮咸鸭蛋，云 南菌子，北京豆汁儿，汽锅鸡……有的还有丰富的选择，比如云南鸡枞菌除了有冷链配送的现采新鲜菌外，还有云南当地十分流行的"油鸡枞菌"以及各种菌 类下饭菜，仅仅是看图都让人胃口大开，恨不能马上大快朵颐。 | | 器 首件 ¥ 22.14 已优惠6元 | | --- | --- | | | 立减6元·限1件 | | | 公 先用后付 支持 0元下单,确认收货f | | | 【3696次回购】农科院即食油鸡枞菌云 松茸菌香菇菌子零食下饭菜 退货包运费 | | | 好评率超98%同款 早于 99% 同行送达 | | | 回头客超 99% 同款, 28人在拼 | | 旨70g | 兔几 尉、妙妙 拼車 | | ...

Core Insights - The rise of Guizhou's sour soup as a significant culinary trend is attributed to its increasing popularity and market value, reaching an annual output value of 2.5 billion yuan [1] - The number of restaurants featuring "sour soup" has surpassed 8,700 nationwide, with a growth rate of over 40% in the past year [1] Group 1: Regional Characteristics and Challenges - Guizhou sour soup was historically limited to local consumption until recent years, facing challenges in preservation and transportation due to its unique fermentation process [2] - The specific ingredients and fermentation conditions in Guizhou create a unique flavor that is difficult to replicate outside the region, likened to an invisible barrier [2] - Efforts to standardize and scale production began in 1999, leading to significant advancements in fermentation technology and product offerings [2] Group 2: Market Expansion and E-commerce Growth - The summer of 2023 marked a turning point for sour soup, coinciding with increased tourism and cultural events that drew attention to the dish [3] - E-commerce sales for Guizhou sour soup have seen exponential growth, with online sales reaching approximately 30 million yuan in 2023, up from several million before 2020 [4] - The consumer base has diversified, with only 40% of buyers now from the traditional regions of Yunnan, Guizhou, and Sichuan, while other regions like Zhejiang and Guangdong have gained significant market share [4] Group 3: Product Innovation and Supply Chain Upgrades - E-commerce has driven product innovation, leading to new packaging and product formats that cater to consumer preferences, such as smaller bottles and ready-to-cook options [5] - The support from e-commerce platforms has been crucial for brand visibility and sales, particularly for traditional brands that are now reaching a broader audience [5][6] - The success of Guizhou sour soup serves as a model for the industrialization of local cuisines, demonstrating a clear path from regional recognition to national distribution through digital channels [6]

Core Points - The event "Anping Chushan, Shanhai Qing Shen" was held in Qingdao, showcasing over 30 high-quality agricultural products from Anshun, Guizhou [1][3] - The event highlighted the long-standing cooperation between Qingdao and Anshun, particularly in poverty alleviation efforts, with Qingdao investing over 1.4 billion yuan in support [3][5] - Anshun's unique geographical advantages have led to the development of various organic agricultural products, which are gaining national and international recognition [3][5] Group 1 - The promotional event featured Anshun tea, Guizhou sour soup, and Anshun golden prickly pear, among other products [1][3] - A total of three procurement agreements were signed during the event, amounting to 30 million yuan, marking a new chapter in the cooperation between Qingdao and Anshun [5] - The event served not only as a product showcase but also as a platform for emotional connection and development resonance between the two cities [5] Group 2 - Anshun's agricultural products have formed brand effects and are being marketed nationally and internationally [3][5] - The event was organized by the Anshun Agricultural and Rural Bureau, with support from the Qingdao Agricultural and Rural Bureau, emphasizing the transition from "paired cooperation" to "long-term friendly cooperation" [5] - The promotional activities will continue until Saturday afternoon, allowing for further engagement and product sampling [5]

Core Insights - The article highlights the rise of Guizhou's sour soup as a significant regional delicacy, transitioning from local consumption to national popularity through e-commerce platforms like Pinduoduo [2][3][19] - The collaboration between local brands and e-commerce platforms has led to substantial sales growth and market expansion for Guizhou's agricultural products [3][16][19] E-commerce Impact - Pinduoduo's "New Quality Merchant Support Plan" and subsequent "Billion Support" initiative have significantly boosted local brands, including Guizhou sour soup, enabling them to reach a broader audience [2][19] - Sales figures for Guizhou sour soup have increased dramatically, with one brand reporting monthly sales exceeding 600,000 yuan after optimizing packaging and marketing strategies [3][16] Product Innovation and Market Expansion - Guizhou sour soup has evolved from a local specialty to a versatile product, with innovations such as sour soup hot pot and ready-to-eat options being developed to cater to changing consumer preferences [16][22] - The introduction of smaller packaging sizes for home use has been a strategic move to tap into the growing demand for convenient cooking solutions [16][22] Industry Growth and Economic Impact - The sour soup industry in Guizhou has seen a significant increase in production capacity, with annual output exceeding 150,000 tons and a growing number of production lines [12][19] - Local farmers are benefiting from the industry's growth, with income increases reported due to partnerships with companies that guarantee purchase agreements [19][20] Collaborative Efforts and Future Outlook - Local brands are collaborating to enhance product offerings and market reach, with joint ventures and shared resources becoming common practice [22] - The article emphasizes the potential for Guizhou's agricultural products to break regional barriers and gain recognition on a national and global scale, driven by e-commerce and innovative marketing strategies [22]

Core Insights - The article highlights the rise of Guizhou's sour soup as a significant regional delicacy, transitioning from local consumption to national popularity through e-commerce platforms like Pinduoduo [2][3][16] - The integration of traditional flavors with modern technology and marketing strategies has enabled local producers to scale their operations and reach broader markets [7][20] Group 1: E-commerce and Market Expansion - Pinduoduo's support for local brands has led to substantial sales growth, with one company reporting monthly sales exceeding 600,000 yuan since September [2][3] - The sour soup industry has seen a significant increase in online orders from regions outside of Guizhou, indicating a growing national demand [6][17] - The collaboration with local cultural events, such as the "Village Super" football matches, has helped boost the visibility and sales of Guizhou products [11][16] Group 2: Production and Technological Advancements - Guizhou's sour soup production has evolved from small family workshops to modern factories, with 58 production lines capable of producing over 150,000 tons annually [7][17] - Companies are focusing on standardizing production processes and improving fermentation techniques to enhance product quality and shelf life [7][9] - The introduction of digital management systems has streamlined operations, allowing for better quality control and increased production capacity [7][19] Group 3: Product Diversification and Consumer Trends - The sour soup market is diversifying with new product lines, including instant meals and beverages, to cater to younger consumers and changing dietary preferences [20][21] - The number of sour soup-related restaurants has surpassed 8,700, with a 40% annual growth rate, indicating a strong trend in the food service sector [14][15] - Companies are adapting their products to meet regional tastes, such as developing thicker sauces for markets outside of Guizhou [15][21] Group 4: Economic Impact and Community Development - The growth of the sour soup industry has created economic opportunities for local farmers, with some reporting an increase in income by 7,500 yuan per household [17][19] - Investments in production facilities and supply chain improvements are fostering sustainable agricultural practices and enhancing local economies [19][20] - The collaboration between companies and local farmers is strengthening the agricultural supply chain, ensuring high-quality raw materials for production [19][20]

Core Viewpoint - Guizhou sour soup is rapidly gaining popularity across China, showcasing significant market potential and attracting attention as a new culinary trend, despite challenges in brand establishment and market sustainability [5][11][24]. Industry Overview - The search volume for Guizhou sour soup on Douyin surged by 1966% year-on-year in the first half of 2024, indicating its rising prominence in the restaurant industry [7]. - The total output value of the sour soup industry in Qiandongnan Prefecture exceeded 2.5 billion yuan in 2024, with an annual production capacity of 160,000 tons [7]. - As of the first quarter of 2024, there were over 8,700 restaurants in China featuring sour soup, with a growth rate of over 40% in the past year [7]. Market Dynamics - Major brands like Haidilao are leading the trend by introducing sour soup as a new hotpot base, contributing to its national recognition [8]. - Despite the hype, there is currently no dominant national sour soup brand, with existing brands struggling to expand beyond regional markets [9]. - The closure rate of sour soup restaurants in major cities has exceeded 30%, indicating a disconnect between online interest and actual consumer retention [9][22]. Consumer Behavior - The popularity of sour soup is driven by cultural and social media influences, with short videos and travel experiences enhancing its appeal [13][14]. - Many consumers are trying sour soup out of curiosity rather than forming habitual consumption patterns, leading to low repeat purchase rates [15][16]. Challenges in Brand Development - The sour soup category faces difficulties in standardization and brand recognition, with many local producers relying on traditional methods that hinder scalability [17][19]. - The unique flavor profile of sour soup, heavily dependent on local ingredients and fermentation techniques, complicates its ability to attract a broader audience [19][20]. Future Outlook - The potential for sour soup to evolve into a national brand hinges on addressing supply chain stability and enhancing operational efficiency [21]. - Innovative approaches, such as integrating sour soup into diverse culinary applications and leveraging social media for marketing, are essential for its growth [25][26]. - The industry must balance between niche appeal and broader market acceptance to ensure sustainable development [27].