大众新闻·齐鲁壹点 任磊磊 在三只松鼠的芜湖总部，一间560平米的生活超市频频登上热搜。一桶5升大铁锅花生油才88元、一整面货柜的包装净菜价格均不超5元、9.9元两个的猪扒包 限量供应卖到爆、连章燎原都在喝的不足百元的红酒……可以说，这家超市里的每一件单品都不简单。 这家超市藏着章燎原的巨大野心。虽然其开在三线城市、面积不大，但货架上的30多个品牌、上千个SKU的产品，都是其供应链孵化的自有品牌，范围几乎 涵盖了包括母婴、轻食、宠物、咖啡、预制菜、日化洗护、米面粮油等在内的所有细分品类。可想而知，如果成功，这对三只松鼠乃至整个行业都将产生巨 大冲击。 近日，记者探访了这家"热搜"上的超市。 有人开车两小时来买猪扒包 猪扒包一开卖，消费者就排起了长队 开业首日，芜湖松鼠小镇人潮汹涌。占地仅560平方米的三只松鼠生活馆挤满了冒雨前来的顾客，现制烘焙区队伍蜿蜒至馆外，有人苦等40分钟只为抢购9.9 元两个的猪扒包。记者采访当日是工作日，生活馆客流已恢复正常，但仍有不少顾客在选购商品。在现制烘焙区，一位客人问道："猪扒包什么时候卖？我 开车两小时过来的。" 记者看到，三只松鼠孵化的"大铁锅"是其米面粮油品牌，一桶5升 ...

Core Viewpoint - The company "Miao Shixiong," a sub-brand of Haidilao, is launching a new restaurant model focused on "Iron Pot Stew" cuisine, aiming to diversify its offerings and attract a younger demographic in Zhengzhou [1][2][16]. Group 1: New Store Launch - Miao Shixiong has opened a new restaurant called "Miao Shixiong Iron Pot Stew · New Northeastern Cuisine" in Zhengzhou, which is currently the only location of this new format [1][2]. - The restaurant features a diverse menu with approximately 60 SKUs, including iron pot dishes, handmade noodles, Northeastern specialties, snacks, desserts, staple foods, and beverages, with an average spending of over 60 yuan per person [2][4]. Group 2: Menu Highlights - Signature dishes include the iron pot stew of big goose, chicken with matsutake mushrooms, black soil pork ribs, and Hohhot beef steak [4]. - The restaurant emphasizes the use of fresh ingredients, with over 70% sourced from the Changbai Mountain area, and features a transparent ingredient display cabinet [6][8]. Group 3: Customer Experience - The restaurant adopts a "Haidilao-style service," including nightly talent shows and interactive performances by staff dressed in traditional costumes, enhancing the dining experience [8][15]. - Customers can enjoy free drinks and snacks at the entrance, and there is a DIY area for making ice powder, promoting customer engagement [8]. Group 4: Brand Evolution - Miao Shixiong has undergone multiple transformations since its inception, originally starting with a focus on stir-fried chicken and later expanding into various food categories, including barbecue and hot pot [16][19]. - The brand's strategy includes targeting younger consumers and adapting to market trends, as seen in its recent offerings and store formats [19][22].

开业现场，除了全品类的优质产品选择，消费者也能切身体会到"性价比"：一个核桃马里奥面包9.9 元、四个蛋挞9.9元、800克胡萝卜9.9元，5公斤南陵大米也仅需19.9元......吸引人群挤满通道。据三只松 鼠门店人员介绍，开业三天累计接待了约25000人次，其中现烤面包累计出炉超8000个，围裙阿姨无抗 鲜鸡蛋热销近1.5万枚，大铁锅原香大米热卖超1000斤，自营的冷鲜猪/牛肉当日全部售罄。 线下销售火爆的同时，三只松鼠生活馆也同步延伸至线上平台，登录三只松鼠生活馆微信小程序，消费 者即可享受辐射首店周边5公里的线上极速达，最快30分钟送货上门。值得一提的是，销售半径进一步 扩大的线上全国购和针对芜湖地区的同城配也即将上线。 线下落地进程中，三只松鼠也释放了今年规划开20家生活馆新店的目标。与该目标一并进行的，还有企 业新投身布局的便利店、折扣店。三只松鼠强大的供应链与组织管理能力将始终贯穿于这些新业态的运 营中，并为其在消费领域构建"制造、品牌、零售"一体化布局的最终目标护航。 正如章燎原在生态大会上所说的，"品类、零售终端都是我们的手段，最终目的是成为一个超级供应链 公司，无论何种商品都是供应链输出的 ...

在滕州市姜屯镇，1600度的铁水日复一日地浇灌着泥模，飞溅的火星照亮了山东父子炊具厂的车间。 在这里，梁氏家族四代传承人守护着泥模铸造的技艺，从欠债上千万、濒临倒闭的小作坊，到如今抖音电商创造过亿销售额的非遗品牌，他们用铁与火的淬 炼，讲述着传统工艺在数字时代的重生故事。 四代人的传承 姜屯镇的铸造铁锅历史长达100余年，而梁氏冶坊在其中占据着重要地位。 由梁宝金创立的梁氏冶坊，历经梁锡川、梁家虎，传承至第四代梁兴春。1991年，梁家虎与他人合伙投资建铁锅厂，然而半年后合伙人撤股，留下他独自面 对困境。在之后的20多年里，厂子经历了起起伏伏，梁家虎都熬过来了。 第四代传承人梁兴春于2016年成立山东父子炊具有限公司，不仅延续了传统工艺，实现了泥模铸造铁锅技艺的现代化革新，更借助抖音电商平台，将承载着 百年匠心的铁锅推向全国市场——通过短视频展示古法铸造流程、直播讲解工艺细节，让这门历经四代传承的老手艺突破地域限制，如今产品已热销至全国 各省区，让传承百年老字号的印记随着一口口铁锅走进千家万户。 如今，工厂生产车间有40多个工人，他们的平均年龄达到55岁，"其中跟随企业最长久的已有30多年，那是从父亲（梁家虎） ...

Core Viewpoint - The rise of elderly content creators on social media platforms like Xiaohongshu and Douyin showcases a significant shift in the digital landscape, where seniors aged 60 and above are not just passive consumers but active producers of content, gaining popularity among younger audiences [1][2][13] Group 1: Demographics and Engagement - As of December 2024, the number of internet users aged 60 and above in China is projected to reach 156 million, with an internet penetration rate exceeding 52.5% [1] - Topics related to elderly users have gained substantial traction, with discussions around "grandparents" reaching 690 million on Xiaohongshu and 10.53 billion on Douyin [1] - The number of elderly creators on Douyin has produced over 600 million videos, accumulating 40 billion likes by April 2021 [2] Group 2: Content Creation and Popularity - By June 2025, there are at least 77 elderly creators on Douyin with over 1 million followers, showcasing their ability to attract significant attention [2] - Notable elderly influencers include @潘姥姥 and @我是田姥姥, with follower counts of 34.28 million and 34.54 million respectively [4] - Elderly creators are redefining their image through vibrant daily life content, contrasting traditional perceptions of aging [4][5] Group 3: Commercialization Strategies - Elderly influencers primarily target younger audiences for monetization, with @周大爷不服老's followers aged 18-30 making up approximately 36.49% on Douyin [5] - The commercial partnerships of these creators often focus on food, beverages, and electronics, with @周大爷 collaborating on 9 occasions in the last 180 days [5] - Some elderly creators are leveraging their professional expertise to share knowledge, such as @郑奶奶科学育儿, who has generated significant revenue through live streaming [9] Group 4: Challenges and Innovations - Despite their popularity, elderly creators face challenges in high-intensity live streaming due to physical limitations, leading to alternative strategies like family involvement in content creation [8][10] - The emergence of IP-based models, such as the @时尚奶奶团, illustrates a shift towards structured commercialization, moving beyond individual creators to collective branding [10][11] - The commercial journey of brands like @老饭骨 demonstrates the potential for elderly influencers to evolve into new consumer brands, expanding their market reach [12] Group 5: Future Outlook - The growth of elderly content creators signifies a redefinition of age, challenging traditional notions of aging and showcasing the potential for continued engagement in digital spaces [13] - Balancing authenticity in content creation with commercial demands remains a critical consideration for the industry moving forward [13]

Core Viewpoint - The article discusses the historical significance of food and culinary practices in China, emphasizing how food has influenced various historical periods from the pre-Qin era to the Ming and Qing dynasties. It highlights the work of archaeologist Zhang Liangren, who has transitioned to a food blogger and published a book titled "A History of Eating in China" that explores the evolution of Chinese civilization through its food culture [3][4]. Summary by Sections Archaeological Insights - Archaeological findings, particularly from the Erlitou site, reveal a variety of cooking utensils used in ancient China, including pots, tripods, and containers for fermentation, indicating a sophisticated understanding of food preparation and consumption among the elite [4][5]. - The presence of large ceremonial vessels at the Erlitou site suggests that only the nobility had access to alcoholic beverages, reflecting social stratification in ancient Chinese society [4]. Evolution of Food Practices - During the Shang Dynasty, the variety of food utensils increased, with the introduction of new types such as the zun and you, alongside the continued use of earlier pottery. This indicates a growing complexity in food preparation and consumption practices among different social classes [5]. - The staple foods during the Erlitou and Shang periods included grains like millet and rice, with steaming and boiling being the primary cooking methods. The lack of milling technology limited the consumption of wheat grains [6]. Regional Dietary Patterns - The article notes the dietary shift during the Han Dynasty, where rice became the staple in the south, while wheat was primarily cultivated in the lower Yellow River region. This shift was influenced by agricultural practices and population pressures [7][8]. - The introduction of winter wheat cultivation in the Guanzhong region during the Han Dynasty was a response to food shortages, showcasing the adaptability of agricultural practices to meet the needs of a growing population [8]. Cultural Exchange and Trade - The Song Dynasty saw a flourishing of the food industry, supported by advancements in agriculture and commerce, as well as the production of exquisite porcelain and metal utensils that became popular both domestically and internationally [9][10]. - The export of Chinese porcelain and iron cookware during the Song Dynasty reflects the extensive trade networks established along the Maritime Silk Road, highlighting the global influence of Chinese culinary culture [10][12]. Technological Advancements - The development of iron smelting technology during the Song Dynasty led to the mass production of iron cookware, which improved cooking efficiency and contributed to the popularization of stir-frying and deep-frying techniques in Chinese cuisine [11][12]. - The article emphasizes that food production and consumption are central to social and economic life, connecting various societal roles from farmers to merchants and chefs, thus forming a complex web of relationships [12].

5月28日，第九届中国成都国际非物质文化遗产节在成都盛大开幕。本届非遗节由文化和旅游部、四川 省人民政府、联合国教科文组织主办。"抖音非遗嘉年华"活动也在在非遗节现场落地，活动打造了"非 遗新表达""非遗有好物"等五大版块，通过表演、走秀等多种互动形式，展示非遗风采，为非遗传承与 发展注入新活力。 抖音电商充分发挥平台优势，在 "非遗有好物" 版块组织非遗传承人和从业者开展全天候直播带货，集 中展示并推介各类地方特色非遗产品。这一举措不仅让观众能够便捷地购买到心仪的非遗商品，更让大 家近距离感受到传统手工艺与现代生活的融合。 活动现场，众多非遗技艺精彩呈现。抖音电商邀请中华老字号沈广隆剑铺参与线下市集，匠人现场展示 龙泉宝剑锻制技艺，每一道工序都凝聚着千年传承的智慧；"梁氏父子铁锅" 掌门人、非遗传承人梁兴 春，将28道古法工序淬炼的泥模铸造技艺带到现场，展现传统铸造工艺的风采；非遗制香大师郑春成， 不仅带来自创香方，还现场分享古法盘香、古法线香、倒流香等制作技艺，香气氤氲间尽显非遗魅力； 梨香院品牌创始林小雨，融合传统题材和流行元素，创作出的年轻化非遗木雕作品，吸引众多观众驻足 欣赏。 除了非遗好物，嘉年华 ...

Core Viewpoint - The claim that "the left leg of roast goose is tastier" is based on a misconception rather than scientific evidence, and it has become a popular but erroneous piece of knowledge in certain regions of Guangdong [1][4]. Group 1: Misconception Analysis - The assertion that "the left leg is tastier" stems from the belief that geese sleep on their left leg, which is not supported by scientific evidence [2][3]. - The popularity of this claim in the Pearl River Delta does not reflect a universal acceptance, as other regions with different goose dishes do not share this belief [2][3]. - The idea that the left leg is superior is linked to a historical context involving police corruption in Hong Kong, where the term "left leg" was used as a code for protection money [3][4]. Group 2: Scientific Evidence - Scientific studies indicate that birds, including geese, do not have a fixed preference for using one leg over the other when standing or sleeping; they alternate between legs for comfort and energy conservation [2][3]. - The behavior of geese standing on one leg is a common adaptation for warmth and energy saving, not indicative of a preference for one leg [3]. Group 3: Cultural Impact - The phrase "the left leg of roast goose is tastier" has been perpetuated in popular culture, including references in films, which further embeds the misconception in public consciousness [4]. - Despite the lack of scientific backing, this belief has become a part of the culinary culture in Guangdong, illustrating how erroneous information can become ingrained in food traditions [4].

千家店镇供图 来源：北京日报客户端 记者：李瑶 流程编辑：u028 如遇作品内容、版权等问题，请在相关文章刊发之日起30日内与本网联系。版权侵权联系电话：010-85202353 百里山水画廊不仅风光无限，还有舌尖上的美食令人陶醉。5月13日，延庆区千家店镇第三届铁锅鱼大赛火热开锣，吸引八方游客与美食爱好者观赛品鉴。 比赛当日，千家店镇10家铁锅鱼接待户齐聚竞技舞台。在直径近一米的大铁锅中，放入新鲜肥鱼，佐以各自的秘制酱料，并搭配各类时令鲜蔬。经过一段时 间的烹煮，色泽红亮、汤汁浓郁、鱼肉鲜嫩的铁锅鱼陆续出锅。专业评委团队从视觉呈现、香气层次、味觉体验、菜品造型等多个维度严格评判。经过激烈 角逐，枫霖坞餐厅获得此次比赛第一名。 坐拥得天独厚的生态资源，千家店镇将自然风光与人文风情深度融合，全力打造镇景合一的国家4A级旅游景区——百里山水画廊。近年来，在政策扶持与 文化深耕下，铁锅鱼已经成为画廊旅游文化的闪亮标签。经过前两年"集体培训+到村指导+入户教学"的系统培养，今年作为铁锅鱼品牌建设的巩固之年， 第三届铁锅鱼大赛以"一镇一桌菜"为核心理念，深挖特色美食文化内涵，让传统风味焕发新生机。 "千家店镇将持续以美 ...

文 | 周涛 从海尔智家的卡奥斯工业互联网平台跻身千亿品牌行列，到潍柴动力柴油机热效率多次刷新世界纪录； 从烟台苹果、章丘铁锅等老字号焕发新生，到山东临工工程机械产品远销全球130个国家和地区，山东 品牌正在崛起。 在第九个"中国品牌日"到来之际，山东正以"好品山东"为引领，奏响品牌强省的冲锋号。无论是黄河三 角洲的生态农业、胶东半岛的高端制造，还是泰山脚下的文化传承、到黄海之滨的开放创新，山东以品 牌建设为支点，撬动经济高质量发展的全局，生动诠释着"品牌即竞争力"的深刻内涵。 一场关乎全局的"强省突围" 全球经济格局正处于深度调整阶段，国际贸易体系的剧烈动荡正在成为山东经济发展的掣肘。作为全国 唯一拥有全部41个工业大类的省份，山东2024年规模以上工业营业收入已接近12万亿元，但长期形成 的"大象经济"模式也面临转型升级压力。在此背景下，山东将品牌建设上升为战略工程，这既是应对产 业变革的主动选择，更是建设现代化强省的必然路径。 片来源：摄图网 从田间到车间的品牌锻造术 于山东而言，品牌建设既是突破"微笑曲线"底端锁定、提升产业附加值的突破口，也是整合创新资源、 培育新质生产力的重要抓手，更是塑造区域竞争 ...