兴化市大邹镇芦家坝村党总支书记、村委会主任王志健，是一位有着十余年养蟹经验的致富带头人。 2019年，他率先试点生态养殖，带领村民探索大闸蟹与青虾混养、水质精准调控、生态科学投喂的绿色 养殖模式，打造精品大闸蟹，走出了一条特色的富民之路。 "以前我们纯用商品饲料，现在改用优质商品饲料、新鲜的海水低值鱼、生物发酵玉米搭配为主的配制 饵料，不仅对水体的污染大大减少，大闸蟹肉质也愈发鲜美。"王志健介绍，生态养殖模式让基地精品 蟹挑膏率达到60%—70%，大闸蟹断肢发生率明显下降，市场价格稳步提升。他告诉记者，大闸蟹从大 眼幼体到蟹苗，再到成蟹，整个养殖周期需要2年时间，蟹苗在专门培育池养成一年后，再按一定的密 度投放至生态养殖塘口自然生长，达到成熟上市规格后即可适时捕捞，销往全国各地。 作为"全国河蟹养殖第一县"，江苏省兴化市依水而生、以蟹兴业。春节期间，《证券日报》记者深入养 殖塘口、交易市场与加工企业一线探访发现，依托生态优势与全链布局，兴化大闸蟹已从传统养殖单 品，发展成为年产值超百亿元的现代化特色支柱产业，当地走出了一条产业兴旺、农民富裕、乡村振兴 的高质量发展之路。 大闸蟹养殖托起共富梦 新春假期，记者跟 ...

（来源：安徽新闻网） 转自：安徽新闻网 缤纷活动 春节假期，合肥罍街迎来如潮人流，市民与游客汇聚于此，在浓浓年味中欢度新春。街区围绕"跟着春晚游罍街"主题，推出系列精彩活动，开启新春文旅消 费热潮。本报记者 王兰兰 摄 丰富居民假期生活 "打算买一些海鲜、蔬菜还有零食，招待亲友。"2月21日上午，在合肥盒马鲜生瑶海天地店，市民刘女士和家人正在挑选蔬菜。店里张灯结彩，人流如织， 充满着新春氛围。店长黄俊告诉记者，春节假期，店里客流量较平时增长了三成左右，三文鱼、香辣蟹等销量攀高，"为此，我们不仅加大了备货量，还延 长了营业时间，全力保障春节供应"。 春节假期，消费市场呈现出一派繁荣景象。从核心商圈到热门景区，人潮如织；从餐饮堂食到百货零售，购销两旺，处处洋溢着浓浓的年味。 为丰富居民假期生活，我省围绕"好吃、好住、好行、好游、好购、好玩"六个方面，组织开展了形式多样的促消费活动，为节日市场注入源源不断的活力。 合肥在骆岗公园盛大举办"乐购新春·福满超级皖"活动，围绕"吃、玩、赛、购、娱"五大板块，举办美食争霸赛、国潮年货展、非遗民俗巡游等沉浸式活 动；芜湖举办"国潮焕新—非遗好礼进商圈"活动；滁州举办"我在琅琊 ...

Core Insights - The article highlights the increasing popularity and evolving offerings of Chinese New Year dinner packages, particularly in Yunnan, with a focus on seafood and innovative dishes [2][3][4] Group 1: Restaurant Offerings - The Happy Seafood Restaurant has seen a rise in pre-bookings for New Year's Eve dinners, with capacity for over 600 guests and new menu items like Malaysian fish [2] - The Xiangyun Huiguan restaurant offers a range of dinner packages priced from 698 yuan to 3998 yuan, with the 2998 to 3298 yuan packages being the most popular [3] - New dishes such as "Cloud and Gui Freshly Made Tofu" and other Yunnan-inspired items have been introduced to attract consumers [3] Group 2: Consumer Trends - More young people are taking charge of New Year's dinner decisions, leading to a demand for diverse and innovative menu options [3] - The market for quick-preparation dishes has surged, with a reported 60% increase in sales for seafood and New Year's dinner products during peak days [4] - Consumers are increasingly focused on emotional value and health in their dining choices, prompting restaurants to offer smaller portion sizes and special options for pets [4]

Core Insights - The younger generation is reshaping the Chinese New Year consumption model, favoring convenience and instant delivery over traditional bulk purchasing and complex cooking [1][9] - Fresh food retail platforms are adapting to these changes by offering innovative services and products that align with the preferences of young consumers [1][9] Group 1: Consumer Behavior - Young consumers are opting for "just-in-time" purchasing, avoiding bulk buying and food waste, with many using fresh food platforms for quick delivery [2][9] - The average spending on traditional New Year goods has been reduced, with consumers now focusing on fresh, quality ingredients delivered to their homes [2][9] - The trend of "no stockpiling" is becoming a new consensus among younger consumers, who are re-evaluating the time and effort spent on traditional New Year preparations [9] Group 2: Retail Strategies - Fresh food platforms like Dingdong Maicai are enhancing their logistics and inventory to meet the demand during the peak season, increasing stock levels to twice the normal amount [4][9] - Companies are implementing incentive programs for delivery personnel during the holiday season to ensure service continuity and efficiency [4][5] - Retailers are focusing on creating tailored product offerings for various festive scenarios, moving from merely selling products to providing comprehensive solutions [9] Group 3: Product Innovation - Platforms are introducing easy-to-cook, high-quality dishes that cater to the younger demographic's desire for convenience and culinary experience [7][8] - Dingdong Maicai has launched 72 types of New Year dishes that require minimal preparation, reflecting regional flavors and culinary innovation [7][9] - Hema Fresh is collaborating with celebrity chefs to create popular dishes that can be easily replicated at home, resulting in significant sales growth [8][9] Group 4: Market Trends - The instant retail sector in China is projected to reach a scale of 1 trillion yuan by 2026, with significant growth expected during festive periods [9] - The shift towards refined, scene-based, and quality-focused retail is evident as platforms adapt to the changing consumer landscape [9]

Core Viewpoint - The national standard for pre-prepared dishes has been released for public consultation, aiming to clarify consumer rights and safety regulations in the industry [1][2] Group 1: National Standard and Consumer Rights - The new national standard emphasizes consumer needs by proposing to ban preservatives and strictly control additives, which is welcomed by consumers [1] - There is a discrepancy between the public's understanding of pre-prepared dishes and the national standard, as "net vegetables" and "dishes made in central kitchens" are not classified as pre-prepared dishes [1] - Concerns arise that restaurants may use products from central kitchens without transparency regarding their quality and storage duration [1] Group 2: Regulation and Transparency - The issues related to pre-prepared dishes stem from restaurants misrepresenting central kitchen products as freshly cooked, similar to attending a live concert but receiving a recording instead [2] - To address these issues, two additional documents are necessary: the "Announcement on Promoting Self-Disclosure in the Catering Sector" and the previously issued "National Standard for Central Kitchen Operation Management" [2] - The new announcement encourages restaurants to disclose the processing methods of their dishes, potentially leading to clearer labeling on menus regarding the use of central kitchen semi-finished products or pre-prepared dishes [2] Group 3: Implementation and Market Response - The central kitchen standard is a recommended national standard, and the announcement merely encourages disclosure, leaving implementation to the discretion of businesses [3] - The market is expected to adapt to the standards, with many restaurants already highlighting their freshly cooked offerings to attract consumers [3] - Consumer acceptance of pre-prepared dishes has grown, as evidenced by the popularity of various pre-prepared items during festive seasons, indicating that transparency is key to consumer trust [3]

Core Viewpoint - The national standard for pre-prepared dishes has been released for public consultation, aiming to clarify consumer rights and safety regulations in the industry [1][3]. Group 1: National Standard and Consumer Rights - The new national standard emphasizes consumer needs by proposing to ban preservatives and strictly control additives, which is welcomed by consumers [1]. - There is a discrepancy between the public's understanding of "pre-prepared dishes" and the national standard's definition, which excludes "clean vegetables" and dishes made in central kitchens from this category [1][3]. - Concerns arise that restaurants may use products from central kitchens without transparency, potentially compromising food safety [1][2]. Group 2: Regulatory Framework and Implementation - The issue of transparency in the use of central kitchen products requires additional regulations, including the "Announcement on Promoting Self-Disclosure in the Catering Sector" and the "Central Kitchen Operation Management Standards" [3]. - The new announcement encourages restaurants to disclose the preparation methods of their dishes, potentially leading to clearer labeling on menus [3]. - The central kitchen standards are recommended rather than mandatory, leaving the implementation and visibility of disclosures to the discretion of restaurants and regulatory bodies [3]. Group 3: Market Dynamics and Consumer Perception - The market is expected to adapt to the standards, with many restaurants already highlighting their freshly prepared dishes to attract consumers [4]. - Consumer acceptance of pre-prepared dishes has grown, as evidenced by the popularity of various pre-prepared items during festive seasons [4]. - The key issue lies in transparency; as long as consumers are informed and have the choice, they can enjoy both pre-prepared and freshly made dishes with confidence [4].

与此同时，社交平台上关于美食综艺"同款菜"的讨论持续升温。"我们注意到，像烧椒鲈鱼、永春白鸭 炖午鱼狮子球这类兼具地方特色与创意巧思的菜品，全网搜索量已突破千万。"盒马即食菜肴研发采购 负责人凯铠表示，"这些菜既有热度，又精准契合消费者'既要家乡味，也要新体验'的需求。"于是，盒 马主动"上强度"，携手大热美食综艺节目中的曾怀君、帅晓剑、杨康(厦夜星厨)、高拥昊(光头火夫)四 位明星主厨，将节目中广受好评的人气菜品与主厨们的拿手招牌菜，复刻为可在家轻松享用的年夜饭套 餐。 和供应链非常成熟的佛跳墙相比，盒马想要复刻大厨的配方，需要突破"舒适圈"从零开始做工艺创新， 烧椒鲈鱼就是这样一道"折磨人"的菜。"食品工厂现有的设备主要是大型炸锅，但炸锅温度会持续升 高，难以稳定控制。温度太低，鱼不熟；太高，鱼肉瞬间变干。"凯铠解释道。为还原这道"网红菜"， 盒马研发团队从零开始攻关，最终从按摩浴缸获得灵感，将气泡装置引入油锅，形成类似温泉的环流系 统，精准控温，成功实现了油浸工艺的工业化落地。 由此诞生的"封神"年菜系列，更像是一桌融合川、闽、西北、本帮四大菜系的"中国年味地图"。该系列 自上线以来，销售同比增长116 ...

Core Insights - The core focus of the article is on the rising popularity of "spicy crab" as a new trend in Chinese New Year meals in Nanjing, driven by Hema's collaboration with renowned chefs to create easy-to-prepare festive dishes [1][6]. Group 1: Sales and Consumer Trends - Hema's "封神" series of New Year dishes has seen a sales increase of 116% since its launch, with spicy crab and grilled pepper bass being the most popular items [6]. - Consumer research indicates that families prepare an average of 3.3 large meals during the Spring Festival, with nearly 90% preferring hometown flavors and over 80% willing to try creative dishes [5][6]. Group 2: Culinary Innovation - Hema has partnered with four celebrity chefs to recreate popular dishes from a food variety show, making them accessible for home cooking [5][6]. - The company has innovated cooking techniques, such as introducing a bubble system in oil frying to replicate the delicate cooking methods used by chefs, ensuring consistent quality in mass production [9]. Group 3: Local and Regional Offerings - In addition to the "封神" series, Hema has introduced various regional dishes, including "八宝糯米蒸红膏蟹" and "东北炖大鹅," catering to diverse consumer tastes [11]. - Hema has also focused on local Nanjing cuisine by offering traditional dishes in gift boxes, appealing to the nostalgia of local residents [12].

Group 1 - The core idea of the articles revolves around the rising popularity of "quick dishes" as a convenient solution for the traditional Chinese New Year dinner, contrasting with the negative perception of "pre-made dishes" due to lack of transparency and consumer choice [1][2][3] - Consumer preferences are shifting towards convenience, high quality, and a sense of ritual during the Spring Festival, with 74% viewing it as a time for relaxation [2] - Quick dishes are seen as a way to simplify meal preparation, allowing consumers to enjoy the festive experience without the extensive time commitment typically associated with cooking [2][3] Group 2 - Trust is a prerequisite for consumer acceptance of quick dishes, with platforms focusing on food safety and quality to alleviate concerns [3] - Industry standards are evolving, with new food safety regulations being drafted to enhance transparency and consumer confidence in pre-made dishes [3] - The changing expectations of consumers indicate a desire for less time spent cooking while still enjoying a rich and authentic dining experience during the New Year celebration [3]

Core Insights - The article discusses the increasing popularity of Hema's new spicy crab dish, part of their "Fengshen" series for the upcoming Chinese New Year, which has generated significant buzz on social media and attracted many customers to try it [1][3]. Group 1: Product Innovation - Hema has collaborated with Michelin-starred chef Zeng Huaijun to create unique dishes for the New Year, aiming to provide consumers with easy-to-replicate gourmet meals at home [3][5]. - The "Fengshen" series features a blend of regional cuisines, including Sichuan, Fujian, Northwest, and local Shanghai flavors, and has seen a 116% year-on-year sales increase since its launch [5][9]. Group 2: Consumer Preferences - Research indicates that during the Spring Festival, families typically prepare an average of 3.3 large meals, with nearly 90% preferring dishes that reflect their hometown flavors, and over 80% willing to try creative new dishes [3][5]. - The popularity of dishes like "Burnt Pepper Bass" and "Yongchun White Duck Stewed Fish Lion Ball" has surged, with online searches exceeding ten million, reflecting consumer demand for both traditional and innovative flavors [5][9]. Group 3: Culinary Challenges - Hema faced significant challenges in replicating chef recipes for mass production, particularly with dishes requiring precise cooking techniques, such as the oil immersion method for the bass [7][9]. - The company innovated by introducing a bubble system in the oil to maintain consistent temperature control, allowing for the industrialization of complex cooking methods [7]. Group 4: Broader Offerings - In addition to the "Fengshen" series, Hema has introduced other regional specialties like "Eight Treasure Sticky Rice Steamed Red Crab," "Northeast Braised Goose," and "Sichuan Beer Duck," catering to diverse consumer tastes [9].