文楼汤包 乾隆年间创立于河下古镇的文楼饭店，自诞生起便与运河文化深度交融。作为文人雅士汇聚的风雅之 地，这里曾见证无数诗酒唱和的佳话，而文楼汤包正是在这样的文化氛围中应运而生。 文楼汤包始于清嘉庆二十二年，流传百载，历史悠久，被称为"淮点三绝"之一。"绝"不仅指它的美味， 还包括独特的制作过程。包馅是以肉皮、鸡丁、蟹黄等十二种配料混合而成；汤包的面皮薄如纸，且透 亮，就是汤包装盘也是一个技术活，没有个冬练三九、夏练三伏的过程，不是包子破就是烫伤手。这种 精益求精的工匠精神，让文楼汤包成为"淮点三绝"之首，更成为"苏字号"美食文化的标志性符号。 文楼饭店还将非遗技艺展示融入用餐过程，食客可现场观看汤包捏褶、灌汤等工序，感受传统美食背后 的文化魅力。如今，文楼汤包不仅成为游客打卡淮安的必选美食，更通过冷链技术远销海外，让全球食 客共享"苏字号"美食的独特风味。 老复兴 运河之畔，淮安老字号如同镌刻着城市记忆的文化密码，历经岁月沉淀，在新时代焕发勃勃生机。今世 缘（603369）、文楼、老复兴饭店……这些承载着千年淮扬文化的"苏字号"品牌，以坚守为根、以创新 为翼，不仅书写着各自的复兴传奇，更解码传统与现代交融发展 ...

Group 1 - The Ministry of Industry and Information Technology has announced the first batch of 39 local specialty food industries, marking a new stage in the development of China's specialty food industry, highlighting the government's emphasis on the "taste economy" and the intention to boost rural economies through traditional food culture [1] - The selected local specialty food industries will receive multiple supports including policies, funding, and technology, aiming to transform from "local specialties" to "industrial chains" and to encourage local governments to integrate resources and talent to promote local specialties on a broader stage [2] - The development of local specialty foods is not just about strengthening specific products but also about revitalizing the entire rural ecosystem, creating a full industrial chain that includes agriculture, processing, packaging, transportation, e-commerce, and tourism [2] Group 2 - With the advancement of a unified national market, local flavors should not be limited to geographical labels but should aim for broader markets, leveraging e-commerce platforms and digital supply chains to reach national and global audiences [3] - Local governments are encouraged to develop systematic industrial plans around specialty foods, strengthen quality standards, and promote talent return and youth entrepreneurship, enhancing the market competitiveness of local foods with unique cultural and natural attributes [3] - The focus on local specialty food industries is not only beneficial for the food sector but also represents a deeper implementation of rural revitalization strategies, transforming "specialty" into "normalcy" and "local flavor" into "value" [3]

南方财经记者魏彤 广州报道 "7元吊龙，30秒出餐。"一系列采用"酸汤+牛肉+米线+废墟风"模式的云贵式生烫牛肉米线品牌迅速崛 起，攻占了广州的街头巷尾。凭借独特的酸辣口味、丰富的食材运用，贵州烙锅、凯里酸汤鱼、云南菌 菇汤等云贵菜系深受年轻人青睐。 为何云贵菜系能异军突起成"城市新宠"呢？也许能从一份专业研究报告中找到答案。 近日，毕马威中国联合广东省餐饮服务行业协会、深圳市烹饪协会发布《湾区食韵绘新章——2025年餐 饮企业发展报告》报告（以下简称《报告》），从消费趋势、资本动向、供应链升级等多个维度，深入 解析了全国及粤港澳大湾区的餐饮业发展现状，通过深刻洞察大湾区餐饮业投融资市场的环境、趋势以 及热点领域，充分挖掘赋能餐饮价值链成长的新风口。 大湾区餐饮连锁化率31.7%领跑全国 《报告》显示，2024年全国餐饮收入达5.6万亿元，同比增长5.3%。 粤港澳大湾区作为中国经济最活跃的区域之一，其餐饮市场近年来展现出强劲的增长势头。2024年，广 东餐饮收入达5904.9亿元，居全国首位，同比增长2.5%，同比增速较广东社零增速高1.7%。广东餐饮 收入增速波动小于全国，连锁化、规模化、一体化是核心竞争 ...

Core Insights - The rise of "Yun Gui Chuan Bistro" reflects a shift in urban consumer behavior towards a blend of cultural experience and social interaction in dining [2][10][27] Group 1: Market Trends - The "Yun Gui Chuan Bistro" concept has seen explosive growth, with a reported annual increase of over 150% in cities like Shanghai and Chengdu since 2022 [6][7] - The popularity of bistros indicates a new dining trend where consumers seek both casual dining and a sense of ritual in their eating experiences [10][27] Group 2: Consumer Behavior - Urban consumers are increasingly engaging in "装货式消费" (showing off consumption), which emphasizes the importance of aesthetic and experiential dining [10][18] - The bistro atmosphere, characterized by dim lighting and cultural decor, enhances the dining experience, encouraging social media sharing and personal branding [11][13] Group 3: Culinary Innovation - "Yun Gui Chuan Bistro" offers a unique flavor system that combines traditional regional dishes with creative presentations, such as pairing Guizhou sour soup fish with Sichuan spicy rabbit heads [5][19] - The menu features innovative dishes that attract consumers, with names and presentations designed to be visually appealing for social media [14][19] Group 4: Social Dynamics - The bistro dining experience fosters social interaction, with diners exchanging dipping sauce recipes and engaging in lively discussions about food [13][19] - The concept serves as a "third space" for consumers, allowing them to escape the fast-paced urban lifestyle while enjoying a relaxed yet stylish dining environment [16][21]

Core Viewpoint - The article emphasizes the cultural significance and economic potential of traditional food, specifically the sour soup from Guizhou, which is evolving from a local delicacy to a recognized industry with substantial market value [3][5]. Industry Overview - The sour soup industry in Qiandongnan Miao and Dong Autonomous Prefecture is projected to exceed a total output value of 2.5 billion yuan by 2024, with over 1,600 sour soup restaurants covering 62 cities [5]. - The industry is supported by the integration of traditional culinary practices with modern production techniques, enhancing both quality and efficiency [10]. Key Players - Wu Duqin, founder of the "Lianghuanzhai" brand and a representative inheritor of the national intangible cultural heritage of the Kaili sour soup fish-making technique, has played a pivotal role in popularizing sour soup [7][9]. - Bai Zuoteng, who transitioned from a medical background to the food industry, established Guizhou Leishan Laoteng Food Co., focusing on fish sauce, which has gained popularity in the market [10]. - Pan Caiyun, chairman of Kaili Niujiao Miao Sour Soup Food Co., has developed her own sour soup brand and is expanding into industrial production and market promotion [13]. Cultural Significance - The sour soup not only serves as a culinary staple but also embodies the historical and cultural heritage of the local community, with a tradition of using sour flavors for food preservation dating back over 1,400 years [4][9]. - The article highlights the importance of preserving traditional cooking methods while adapting to modern market demands, ensuring the cultural legacy continues [12][13]. Market Development - The establishment of specialized industrial parks and incubation bases for sour soup is contributing to the formation of a comprehensive industry chain and new business models [11]. - The collaboration between local producers and larger food chains is facilitating the introduction of unique regional flavors to a broader audience, enhancing brand recognition [10][13].

Group 1 - The China (Guizhou) - Thailand Cultural Tourism Conference was held in Bangkok, aiming to deepen cooperation in resource sharing, customer exchange, and talent training in the cultural tourism sector [1][2] - The Guizhou delegation highlighted the unique attractions of Guizhou, such as the Huangguoshu Waterfall and Xijiang Qianhu Miao Village, and emphasized the rich cultural heritage and natural beauty of the region [2][4] - Cooperation agreements were signed between Guizhou and Thai tourism associations to establish communication mechanisms, share information resources, and strengthen business collaboration [2] Group 2 - The Guizhou delegation engaged with officials from the Thai National Tourism Bureau and Bangkok City Hall, discussing the development of cultural tourism, big data, and new energy industries [4] - There was a strong interest from the Thai National Tourism Bureau and Bangkok City in collaborating with Guizhou to explore customer markets and develop premium tourism routes [4] - Specific personnel were designated for ongoing cooperation in developing cultural tourism resources and joint promotional activities between Guizhou and Bangkok [4]

如果要评选"最不适合上班的季节"，春天应该是当之无愧的第一。 温热的阳光晒得人骨头酥软，嫩芽在窗外探头探脑，偏偏格子间里的键盘敲击声，时时刻刻催动人们春游的心。 01 贵州的春日野趣，都藏在村寨里 △在春天，看花才是正经事！（图/牧羊 摄） 提起贵州的山野，人们总先想起黄果树瀑布的水声奔泻、织金洞的岩溶奇观。但若寻溯乌江源头，在黔西的山水之间，另一种野趣正悄然生长。 当打工人还在抓紧摸鱼做小长假攻略，争取"特种兵式"完成热门景区打卡时，最会玩的人已然下定决心要到贵州村寨里，让山风吹走积攒多日的班味。 这里的旅行没有标准答案，网红打卡、同款出片也不是目的。年轻人想做的，不过是钻进大山里，和当地人学着当三天寨民：揉一团黄粑、听一曲侗歌，再 沿着起伏不断的山路，走进生机蓬发的春日贵州里。 化屋村，原名化屋基，隶属于贵州省黔西市新仁苗族乡，彝语中译为"悬崖下的村寨"。二十年前，这里水不通、路不通、电不通，生活物资进村全靠人背马 驮。据村民杨国美回忆，自己上学时，还要攀过一条名为"手扒岩"的险路才能走向外界。 △在半山腰观景台远眺，山壁上的"大鹏展翅"尽收眼底。（图/牧羊 摄） 群山与江流阻隔了化屋村与外界的沟通，却也 ...