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黑龙江饶河跨境消费升温
Zhong Guo Xin Wen Wang· 2025-10-11 12:29
10月11日,黑龙江饶河,俄罗斯游客被赫哲族手工艺品吸引。中新社记者 赵宇航 摄 10月11日,黑龙江饶河,俄罗斯游客在带有俄文的商店选购物品。中新社记者 赵宇航 摄 10月11日,黑龙江饶河,俄罗斯游客在超市选购物品。中新社记者 赵宇航 摄 黑龙江饶河跨境消费升温 10月11日,黑龙江饶河,轮渡往返于波克罗夫卡口岸与饶河口岸之间。中新社记者 赵宇航 摄 10月11日,黑龙江饶河,俄罗斯游客在中餐馆品尝饺子。中新社记者 赵宇航 摄 10月11日,黑龙江饶河,俄罗斯游客抵达饶河口岸。中新社记者 赵宇航 摄 来源:中国新闻网 编辑:熊思怡 10月11日,黑龙江饶河,俄罗斯游客在中式康养馆体验中式健身操。中新社记者 赵宇航 摄 广告等商务合作,请点击这里 本文为转载内容,授权事宜请联系原著作权人 10月11日,黑龙江饶河,俄罗斯游客在超市选购蔬菜。中新社记者 赵宇航 摄 10月11日,黑龙江饶河,俄罗斯游客与本地市民合影。中新社记者 赵宇航 摄 10月11日,黑龙江饶河,俄罗斯游客与东北人学习东北大秧歌。中新社记者 赵宇航 摄 中新经纬版权所有,未经书面授权,任何单位及个人不得转载、摘编或以其它方式使用。 关注中新 ...
一饺子品牌回应有门店遮挡“拒绝预制”标语:尊重同行,临时张贴
Xin Jing Bao· 2025-09-18 09:45
近日,四川有网民反映一饺子品牌连锁店将"拒绝预制"标语遮挡。9月18日,该品牌客服人员称,系抱 着"不借热点、尊重同行"态度,个别门店临时做张贴处理。成都两家门店人员称,系同行热点事件之 后,接到通知要求进行临时遮挡,后来已撤下。另一成都门店人员称,系同行热点事件前,9月月初已 更换宣传物料,将"拒绝预制"标语删除。上述门店人员表示,馅料系当天中央厨房拌制后送到店,到店 后门店会现包饺子。 ...
饺子界的“胖东来” 凭啥在广东火出圈?
Hu Xiu· 2025-08-19 04:14
Group 1 - The restaurant "Nian Nian Hu Dumpling House" has gained immense popularity in Guangzhou's Tianhe district, with long queues even at 11 PM, likened to the famous "Pang Donglai" in the dumpling industry [1] - The success of the restaurant is attributed to its unique offerings and customer experience, which have resonated well with the local population [1] - The phenomenon reflects a growing trend in the food industry where late-night dining options are becoming increasingly popular among consumers [1]
谁在商战里赢了,谁又栽了?| 虎嗅视频征集精选
虎嗅APP· 2025-08-13 13:35
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].
头伏饺子二伏面,为啥这么吃?
Zhong Guo Xin Wen Wang· 2025-07-21 01:06
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]
小暑节气,也要吃饺子?
Zhong Guo Xin Wen Wang· 2025-07-06 07:36
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]
艺康集团:2025年餐饮消费洞察报告
Sou Hu Cai Jing· 2025-07-03 08:19
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]
五谷美食,何以食在中国
Ren Min Ri Bao· 2025-06-12 22:10
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]
韩国公司在美申请饺子外观专利,国内企业发文“饺子根在中国”
Bei Ke Cai Jing· 2025-04-18 11:13
Group 1 - CJ Company has recently been granted a dumpling design patent in the United States, with the application date being February 24, 2023, and approval date on April 8, 2025, providing a protection period of 15 years [2] - The patent includes specific features such as 14 to 16 clockwise spiral pleats, a flat bottom, and a raised top, supported by 3D modeling images with millimeter precision [2] - The patent application may pose challenges for Chinese companies selling dumplings in the U.S. if their products meet the specified design criteria [2][4] Group 2 - Chinese frozen food company, Si Nian Foods, responded to CJ Company's patent application by emphasizing the historical significance of dumplings in China, claiming they have a 2,600-year history [3] - Si Nian Foods stated that the shape of Chinese dumplings differs from Korean dumplings, and currently, the patent has not impacted their operations in the U.S. market [3] - The international frozen dumpling market is becoming increasingly competitive, with Chinese exports of frozen dumplings and tangyuan reaching nearly 200 million yuan in 2023, marking a year-on-year increase of over 20% [4][5] Group 3 - CJ Group, established in 1953, has diversified its business across various sectors including food, biotechnology, logistics, and entertainment, with a presence in multiple international markets [4] - The company entered the Chinese market in 1994 and has since implemented a globalization strategy, introducing its frozen food brands to Chinese consumers [4] - The establishment of international standards for frozen foods, including dumplings, reflects the ongoing competition for market influence among global food enterprises [5]
餐饮品牌如何持续发展
Sou Hu Cai Jing· 2025-03-24 10:01
Group 1: Menu Design Techniques - Avoid overcrowding the menu with too many items to prevent overwhelming customers and enhance their dining experience [2] - Limit the number of food photos on the menu to avoid distracting customers and ensure readability, with a recommendation of 3-4 medium-sized images per page [3] - Clearly disclose all necessary information on the menu, including additional charges and items that need to be ordered separately, to avoid customer dissatisfaction [4] - Include allergy warnings for any ingredients that may cause allergic reactions to ensure customer safety [5] Group 2: Food Safety and Brand Development - Emphasize food safety as a long-term priority, especially during food safety crises, to build customer trust and loyalty [6] - Create brand memory points using various methods, focusing on truthfulness and creativity to engage customers, particularly younger demographics [7] Group 3: Leveraging the Internet - Utilize internet technology and local service ecosystems to enhance sales and service capabilities, leading to increased order and customer numbers [8] - Acknowledge the importance of innovation in restaurant marketing strategies to adapt to changing consumer preferences and market conditions [8]