Core Viewpoint - The article highlights a video collection activity themed around "business wars," showcasing unconventional storytelling approaches by creators, diverging from traditional narratives of brand and price battles [2]. Summary by Sections Featured Works - The first highlighted video, "The Behind-the-Scenes Struggle Comparable to Palace Dramas: The Inside Story of the Wahaha Inheritance Dispute," provides a detailed exploration of the controversy, engaging viewers for its thoroughness despite some disputed information [3]. - The second video, "Why Did the Dumpling King 'Yuanji Yunjiao' Fail?" addresses food safety concerns that resonate with consumers, reflecting the impact of such issues on brand reputation [4]. - The third entry, "The State Steps In to Halt the Takeout Three Kingdoms: What Will the Future of the Single Economy Look Like?" discusses the implications of regulatory actions on the evolving single economy, garnering significant viewer engagement with nearly 200,000 views and over 8,000 comments [5]. - The fourth video, "Starting from 'Nezha 2', Discussing the Power Games of Hong Kong's 'Four Big Families'," presents a conventional topic but maintains an engaging narrative style characteristic of Hong Kong cinema [6]. - The fifth piece, "A Pie from the Sky? Think Again, Starbucks Should Pay You Instead," employs humor and a logical twist to engage the audience, illustrating that business conflicts can occur in various settings beyond corporate environments [7]. About the Video Platform - The platform, Tiger Sniff Video, aims to become a brand with insights, expressiveness, and viewpoints in the fields of business, technology, and social observation, currently hosting over 500 talented video creators [6]. - Creators are encouraged to submit their works for potential features on the homepage, weekly prize opportunities, and chances for their quality content to be shared on the Tiger Sniff video account, increasing visibility [7].

Core Viewpoint - The article discusses traditional Chinese dietary customs during the "Sanfu" (the hottest days of summer), highlighting specific foods consumed and their cultural significance. Dietary Customs - The saying "Eat dumplings on the first Fu, noodles on the second Fu, and pancakes with eggs on the third Fu" reflects the dietary customs prevalent in northern China, particularly in regions like Beijing, Tianjin, and Shandong, where wheat-based foods are staples [1][2] - Dumplings are consumed on the first Fu as they symbolize wealth and good fortune, with their shape resembling gold ingots and the phonetic similarity between "Fu" (福) and "wealth" [1] - Noodles, such as Zhajiangmian, are also popular during this period, with ingredients varying based on personal taste and seasonal vegetables [2] Historical Context - Historical records indicate that during the Wei, Jin, and Northern and Southern Dynasties, "soup pancakes" were consumed to ward off evil spirits believed to be active during the hot summer days [3] - In southern regions like Jiangsu, different customs exist, such as eating wontons on the first Fu and herbal teas during the hot days [3] Nutritional Aspects - The practice of consuming more nutritious foods during the Sanfu period is aimed at maintaining health during the hot summer, with eggs being a common source of nutrition [2] Cooling Methods - Various methods to cope with the summer heat are mentioned, including the use of ice, which was historically distributed by government offices in Beijing during the hot season [5] - People also sought shade and enjoyed outdoor activities as a way to escape the heat [5]

Core Points - The arrival of the "Small Heat" solar term indicates that the "Three伏" (Three Folds) period is approaching, which is characterized by high humidity and heat [2][3] - Traditional customs during this period include eating dumplings and "伏羊" (eating lamb), which are believed to help replenish energy and improve appetite [3][5] - The practice of "食新" (eating new food) during Small Heat signifies the harvest of new grains and encourages people to maintain energy balance by consuming fresh produce [5] Summary by Category Seasonal Significance - "Small Heat" serves as a reminder that the hottest days of summer, known as "Three Folds," are near, prompting preparations for the upcoming heat [2] - The overlap of "Small Heat" and "Three Folds" indicates that the weather will become increasingly hot and humid [2] Traditional Customs - Eating dumplings is a common practice during this period, particularly on the first day of "Three Folds," as it is believed to aid digestion and replenish energy [3] - The custom of eating lamb during "伏天" is rooted in the belief that it provides warmth and nourishment during the hot and humid weather [3] Agricultural Practices - The "食新" custom involves consuming newly harvested grains and vegetables, which reflects the agricultural cycle and the importance of fresh produce in maintaining health during the summer [5] - The saying "小暑黄鳝赛人参" highlights the nutritional value of eel during this time, suggesting it is particularly beneficial for health [5]

Group 1 - The report identifies five new consumption logics in the catering industry: cost-performance logic, big product logic, pre-made plus on-site logic, multi-engine logic, and light social logic [1][5][10] - The cost-performance logic highlights that Generation Z consumers prioritize high cost-performance and emotional value, leading to trends like the popularity of "leftover blind boxes" [1][12][13] - The big product logic emphasizes that successful big products rely on cost-performance or unique features, fostering consumer loyalty while balancing innovation and tradition [1][20][22] Group 2 - The report indicates that the chain small store model is emerging as a new trend in the industry, characterized by low costs and high efficiency, suitable for fragmented social interactions [2][6] - Key competitive points for the chain small store model include product iteration innovation, supply chain flexibility, investment in store equipment, deep digitalization, and food safety crisis management [2][6][22] - The report reflects a profound transformation in the catering industry regarding consumer demand and operational models, providing directional guidance for industry development [2][6] Group 3 - The report notes that the catering industry is experiencing a significant industrialization and digitalization revolution, with pre-made industrialization becoming a major trend [27][28] - The pre-made industrialization is driven by breakthroughs in commercial efficiency, rising consumer demands for food safety and convenience, and supportive policy incentives [27][28] - The report predicts that the pre-made food market in China will exceed 500 billion yuan in 2024, with a growth rate of over 20% [37] Group 4 - The report highlights the importance of blending public and private domain operations in catering, with public domain traffic including offline natural traffic and online platforms, while private domain traffic focuses on refined operations to enhance customer loyalty [40][41] - The integration of "dine-in + retail" models is noted as a new trend, effectively improving space efficiency and meeting diverse consumer needs [36][34] - The report emphasizes that the catering industry's revenue structure is evolving from a single dine-in model to a dual-driven model of "dine-in + delivery" [34][36]

Core Insights - The book "Grains of China: Tracing the Origins of Chinese Snacks, Pastries, and Staples" by Wang Renxing explores the rich history and cultural significance of Chinese food, emphasizing the wisdom of ancient culinary practices over thousands of years [2][4] - It highlights the continuity of Chinese grain civilization through various traditional foods that have persisted over time, such as millet porridge, rice cakes, and dumplings [3][4] - The author expresses concern over the loss of traditional culinary techniques due to industrialization, despite government efforts to protect intangible cultural heritage [4][5] Summary by Categories Cultural Significance - Chinese food culture is recognized as an important aspect of cultural soft power, with increasing public interest in the historical and cultural contexts behind traditional dishes [2][3] - The book provides new interpretations of the origins of various foods, such as the differences between Chinese steamed buns and European bread, and the influence of ingredients like corn and sweet potatoes from the Americas [2] Historical Context - The book is based on over 40 years of research and categorizes cooking methods into four types: boiling, steaming, frying, and baking, tracing their development over the last 10,000 years [2][4] - It documents over 100 classic grain-based dishes, revealing their historical evolution and cultural significance [2][3] Preservation of Tradition - The author aims to document and preserve traditional culinary techniques that are at risk of being lost, emphasizing the importance of maintaining these cultural practices for future generations [4][5] - The book includes 589 valuable images, including archaeological food remains and historical cooking tools, providing visual evidence of the evolution of staple foods like noodles and dumplings [4][5]

近日，韩国CJ第一制糖股份有限公司在美申请获批饺子外观专利引起关注。国内速冻面米企业思念食 品4月18日发文称，"饺子，根在中国"。 有速冻行业人士分析称，近几年中国速冻水饺出口量呈上升趋势，是韩国CJ公司在海外市场的主要对 手，不排除此次专利申请对中国企业有一定针对性。由于中国饺子与韩国饺子外形不同，目前尚未对中 国饺子在美销售和运营产生影响，企业相关评估工作正在进行。 韩国CJ公司在美申请饺子外观专利 美国专利商标局官网显示，韩国CJ第一制糖股份有限公司（简称"CJ公司"）在美国申请注册的饺子外观 专利近期获准通过。该专利申请日期为2023年2月24日，获批日期为2025年4月8日，专利保护期限为15 年。 据报道，CJ公司在美申请的饺子外观专利，共上传了14张各个角度的饺子照片，其权利要求书明确限 定了14道至16道顺时针螺旋褶皱、底部平坦、顶部隆起的半圆形面皮等饺子特征，并附以毫米级精度的 3D建模图。 有法律人士分析，若中国企业在美国销售的饺子符合上述特征，可能触发有关专利规定。也有律师分析 称，饺子外观作为公共文化资源，属于公有领域。若被特定主体垄断性注册，可能妨碍社会公众的正当 使用，损害公共利 ...

Core Viewpoint - The article discusses the phenomenon of long queues at popular restaurants in major Chinese cities, particularly focusing on the experience of dining in Beijing, highlighting the social dynamics and consumer behavior associated with trendy eateries [2][3][4]. Group 1: Restaurant Queuing Culture - In cities like Beijing, the concept of "delicious, cheap, and no queue" is deemed impossible, leading to a culture where people endure long waits for food [2][3]. - The article illustrates the extreme queuing situation at a popular restaurant "烤匠" (Kao Jiang), where customers may wait up to 9 hours to dine, showcasing the lengths people will go to for trendy food experiences [4][5][8]. - The experience of waiting in line often leads to mixed feelings about the food quality, with some customers expressing disappointment after long waits, indicating a potential disconnect between expectation and reality [17][53]. Group 2: Social Media Influence - Social media platforms like 小红书 (Xiaohongshu) play a significant role in driving the popularity of certain restaurants, creating a cycle of hype and disappointment as consumers flock to these locations based on online recommendations [39][41]. - The article notes that the marketing strategies employed by restaurants often lead to a "hunger marketing" trap, where the act of queuing becomes a social experience rather than just a means to enjoy a meal [49][50]. - Consumers are increasingly aware of the pitfalls of following social media trends, developing a critical eye towards the quality of food at highly publicized establishments [40][56]. Group 3: Economic and Cultural Context - The article highlights that in times of economic downturn, dining out becomes one of the few affordable forms of entertainment for young people in urban areas, leading to a surge in demand for trendy eateries [55][56]. - The phenomenon of queuing for food reflects broader societal trends, where young people seek validation and a sense of belonging through shared experiences, even if those experiences are often disappointing [57][58]. - The article concludes that as long as consumer tastes evolve, new restaurants will continue to emerge, perpetuating the cycle of queuing and social media hype [58][59].