（来源：中国旅游报） 转自：中国旅游报 □ 本报记者 郝 宁 一顿博物馆里的便饭，也能成为一次旅游的理由？如今，走进博物馆的游客，除了看展，还可以到辽宁省博物馆来份平价盖浇饭，去湖北省博物馆尝碗编钟 牛肉面……越来越多的人在社交平台分享博物馆里"好吃不贵"的餐饮，博物馆正在成为一个能逛能学还能吃的复合场景。 博物馆里飘饭香 近日，中国旅游报社记者在首都博物馆地下一层的餐厅看到不少正在用餐的市民游客。北京市民李佳点了一份番茄牛腩套餐，精致的食盒里还有驴打滚、豌 豆黄等6道北京传统小吃，她拿着食盒里自带的卡片，向孩子介绍每一道小吃并告诉记者说："我带着孩子看了3小时的展，逛累了就到餐厅吃点饭，食物的 味道挺好的，还有一些精致的小吃，孩子很喜欢吃。" 记者在馆内看到，餐厅入口处还免费提供姜丝可乐热饮，不就餐的游客也能自取。这一举措让李佳觉得很暖心："博物馆很懂游客的需求，冬天里甜甜的热 饮，好喝又暖胃。" 吃饱才能逛好 "以前带孩子逛博物馆最头疼的就是吃饭问题，要么得出馆找餐厅，要么只能凑合吃自带的面包。"在首都博物馆餐厅带着两个孩子用餐的北京市民任瑞华感 慨，"现在博物馆的餐厅选择多，口味清淡适合孩子，价格也公道 ...

小时候，父亲总是教育我"粒粒皆辛苦"。因没经历过物质匮乏的年代，对父亲的教导，我并没有太多感 触。长大后，读路遥《平凡的世界》，当读到孙玉厚老人吃馒头那章时，泪水顿时模糊了双眼："孙玉 厚老汉接过儿子递来的白面馒头，那馒头白得晃眼，拿在手里是一种松软而陌生的触感。他默默地吃 着，这对他而言近乎奢侈的味道，在口腔里弥漫开来。就在这时，一小块馒头屑掉了下来，落在他那件 布满尘土、洗得发白的旧裤子上。老汉的动作停顿了，他的目光落到那一点白色上。没有任何迟疑，他 伸出那双因常年劳作而关节粗大、布满老茧的手指，小心翼翼地将那粒馒头屑拈了起来，然后平静地送 入口中……"这个细微动作的刻画，没有过多的言语，却蕴含着巨大的冲击力，引人入胜。读到这里， 我的内心久久不能平静，仿佛孙玉厚已不是书中的人物，而是我那经历过食不果腹、衣不蔽体的艰难岁 月的父亲。此刻，我才真正理解了他，理解了"粒粒皆辛苦"的真正含义，父亲对我的教导，终于形成了 闭环。 几年前，我正处于人生的低谷阶段，好像掉进了一个黑暗无边的深渊，没有人能拯救我。是阅读，为我 在黑暗中"借"来光明和希望。读余华的《活着》，富贵波澜起伏的一生，让我"借"到坚韧与豁达的力 ...

Core Insights - The article highlights the growing popularity of a Chinese restaurant named "Xiao Yan" in Punta Arenas, Chile, which serves as a stop for tourists heading to Antarctica, particularly Chinese visitors during the Antarctic tourism season from November to March [1][2]. Group 1: Restaurant Operations - The restaurant operates a "dual menu" system to cater to both local Chileans and Chinese tourists, offering a fusion menu that aligns with local tastes and a classic Chinese menu featuring traditional dishes [3][5]. - The restaurant extends its operating hours during the tourist season to accommodate the influx of customers, sometimes staying open until midnight [2]. Group 2: Ingredient Sourcing and Challenges - Due to its remote location, sourcing ingredients for the restaurant poses challenges, with many Chinese condiments and ingredients needing to be procured from Santiago and flown back to Punta Arenas [5]. - The restaurant also hand-makes tofu, reflecting the effort to maintain authentic flavors despite ingredient limitations [5]. Group 3: Customer Experience - The restaurant has received positive reviews from tourists, with customers expressing satisfaction with the authentic taste of home-cooked Chinese meals, which they find particularly valuable while abroad [6]. - The owner emphasizes the emotional connection to familiar flavors, noting that the distance from home makes these tastes even more precious [6].

（来源：团结报） 正宗的麻婆豆腐，须得恪守"八字真言"：麻、辣、烫、香、酥、嫩、鲜、活。这八个字，是味觉的兵 法。豆腐须是胆水点的，肌理方能韧而嫩，经得起推炒而不散；牛肉末要煸到深褐酥香，嚼之微韧，是 整盘软嫩中唯一的"骨气"；郫县豆瓣需剁得极细，在热油里熬出醇厚的"鹃城"酱香；辣椒面要用二荆条 与朝天椒合奏，前者取其红亮香醇，后者赋其锐利劲道。最见功夫的是勾芡，头道芡锁住豆腐的水润， 二道芡让汤汁浓稠亮泽，三道芡则令所有味道浑然抱紧，谓之"活"。那最后的灵魂一笔，是一撮现舂的 花椒面，麻味如绿色的闪电，劈开厚重的香辣，刹那间，所有的味觉层次都被照亮。 在成都西玉龙街一家老店的后厨，我目睹陈师傅炒制麻婆豆腐的全过程。铁锅烧得泛青，菜籽油与牛油 混合的脂香率先腾起。肉末下去，炒散、炒酥，炒成一粒粒焦香的脆粒。豆瓣与豆豉在油中化开，酿出 深沉的赭红。辣椒面倾入的瞬间，后厨的空气仿佛都被点燃，呛烈而芬芳。高汤注入，红浪翻腾，方才 还各自为政的香料，此刻在沸汤中缔结了盟约。切成方丁的豆腐被轻轻滑入，勺背温柔推转，任由那胭 脂色的汤汁慢慢渗透它洁白的肌理。 勾芡如施魔法，汤汁从疏朗到浓稠，紧紧包裹每一块豆腐。起锅前撒上 ...

□刘权熠 清同治年间，成都万福桥头，脸上有麻坑的陈氏大姐大约未曾想到，她为脚夫挑工烧制的这道下 饭豆腐，会被以"麻婆豆腐"这一称谓顺着锦江的桨声灯影，流遍九州乃至漂洋过海。那些码头上 淌着热汗的脊梁，需要的是一口能镇住疲乏、点燃力气的滋味。于是，民间的智慧在铁锅里凝 结：廉价的豆腐需借重油的润泽，粗粝的劳作要靠猛辣的唤醒，而花椒的麻，是一种巧妙的训 诫，让狂野的辣不致燎原，反在舌尖卷起一阵酥酥的、令人欲罢不能的小小风暴。 当这碗豆腐端至面前，最佳的伴侣是一碗刚离甑子的白米饭。米饭的朴素与敦厚，恰恰能托住这 盘豆腐所有的激烈与繁华。舀起一块，颤巍巍，红艳艳，小心置于雪白的饭上，任由红油缓缓浸 染饭粒。送入口中，最先抵达的是烫，一种小心翼翼的、令人清醒的灼热。继而，豆瓣的咸鲜与 醇厚、辣椒的炽烈与香浓、牛肉的酥脆与脂香、豆腐的嫩滑与豆香，次第在口中绽放。而当你觉 得辣意将欲统治一切时，那缕神出鬼没的椒麻便翩然而至，在舌尖弹奏起清凉的颤音，解构了辣 的霸权，让味蕾重获呼吸。这一口之中，有烈火平原，也有清凉山谷；有混沌的浓香，也有清晰 的锋芒。 麻婆豆腐绝非一味粗暴的辛辣。它的魂魄，在于那刚猛滋味之下，层层叠叠的和谐 ...

加盟，正困住川菜品牌化？！ 如果问中国第一大菜系是谁，多数人可能会脱口而出"川菜"。它遍布全国，是国民餐桌的"最大公约数"。 但提及知名的川菜连锁品牌，答案却略显尴尬，不仅新川菜品牌屈指可数，就连四川本土诞生、在全国叫得上名号的川菜品牌，亦是少之又少。多数也只 是昙花一现，三五年便销声匿迹。 这背后，是四川本土"加盟快招"模式对川菜生态的深度腐蚀——它将餐饮创业简化成一场追求短期现金流的速成游戏，而非一场关于川菜长期价值的深 耕。 而其根源，或许深埋于四川本土餐饮的路径依赖与经营困境之中。 1 模式依赖： 川菜难做，80%餐饮人倾向于轻赛道 "一菜一格，百菜百味。" 这是英国美食家扶霞·邓洛普三十几年前来到四川后，对川菜产生的更为直观的印象。 群山环绕的盆地气候，让四川宛如一座天然的餐饮乌托邦，这里不仅有成都二荆条辣椒，南充冬菜、九尺鹅肠等优质食材，更坐拥花椒、辣椒、郫县豆瓣 等调味宝库。 得天独厚的物产，也滋养出上千道川菜与小吃的味觉谱系——麻婆豆腐、回锅肉、水煮肉片、酸菜鱼、钵钵鸡、甜皮鸭……每一个，都足以让人"垂涎三 尺"。 正因如此，在上世纪90年代那场波澜壮阔的"出川"浪潮中，川菜馆得以迅速在全国开 ...

Core Insights - The article discusses the journey of a Chinese chef, Fu Kun, who is exploring "New Chinese Cuisine" in Melbourne, Australia, focusing on the adaptation of Sichuan dishes to local tastes [1][2][3] Group 1: Chef's Background and Initial Challenges - Fu Kun, originally from Chengdu, moved to Australia in 2005 with limited funds and began working in a Chinese restaurant in Melbourne's Chinatown [1] - He identified a significant market opportunity for Sichuan cuisine, which was underrepresented compared to Cantonese cuisine in the area [1][2] Group 2: Culinary Adaptation and Learning - Fu Kun expanded his culinary skills by working with various Michelin-starred chefs and learning Western cooking techniques, such as low-temperature cooking and rapid cooling [2] - He noted the local preference for meat, seafood, and vegetables, and began experimenting with Sichuan dishes to better align with these tastes [2][3] Group 3: Restaurant Development and Menu Innovation - In 2015, Fu Kun opened a restaurant named Bowl Bowl Dumpling, focusing on "Jianghu" cuisine, which emphasizes fresh, home-style cooking [2] - Signature dishes like "Zhong Shui Jiao" (dumplings) were crafted with a unique blend of flavors, appealing to both local and Chinese customers [2][3] Group 4: Balancing Tradition and Local Preferences - Fu Kun made adjustments to traditional Sichuan dishes to reduce oiliness and enhance flavor profiles, such as using Italian black vinegar in Kung Pao Chicken [3] - The presentation of dishes was also refined to create a more appealing dining experience, attracting younger customers through social media engagement [3] Group 5: Future Aspirations - Fu Kun expressed a desire to introduce other regional Chinese cuisines, such as Yunnan's Dai cuisine and various street foods from Chengdu, to the Melbourne dining scene [3]

Core Insights - The 8th World Sichuan Cuisine Conference recently concluded, highlighting the release of the "2025 Global Sichuan Cuisine Recommended List" and "2025 Global Sichuan Cuisine Top Ten Keywords" [1] - The implementation of the "Sichuan Province Promotion of Sichuan Cuisine Development Regulations" aims to protect traditional techniques and cultural heritage while establishing norms for industry development [1] - An initiative was proposed to establish "November 1st World Sichuan Cuisine Day" to create a dedicated global platform for Sichuan cuisine culture [1] Summary by Sections Sichuan Cuisine Development - The conference emphasized the standardization and localization of Sichuan cuisine as it expands internationally, moving away from the stereotype of "heavy oil and spicy" dishes [1] - The focus is on developing "three low" dishes, which likely refers to lower oil, lower salt, and lower sugar content, and promoting healthier cooking methods such as steaming instead of stir-frying [1] Recommended Dishes - The "2025 Global Sichuan Cuisine Recommended List" includes 10 dishes such as Mapo Tofu, Kung Pao Chicken, and Boiled Fish, along with 10 types of snacks like Dandan Noodles and Zhong Shui Jiao [2] - The list provides accurate English translations for both dishes and snacks, facilitating international understanding and appreciation of Sichuan cuisine [2]

Core Viewpoint - The article discusses the rapid rise of Chinese cuisine, particularly pre-made dishes and street food, in Japan, highlighting the cultural acceptance and adaptation of these foods by Japanese consumers [4][5][129]. Group 1: Chinese Cuisine in Japan - Chinese pre-made dishes, especially items like 麻辣烫 (spicy hot pot), have become extremely popular in Japan, with many restaurants and food stalls emerging [16][61]. - 麻辣烫 has transformed into a high-end dining experience in Japan, with Japanese consumers showing a strong preference for it, often waiting in long lines to enjoy it [26][30][31]. - The average cost of a bowl of 麻辣烫 in Japan is around 2000 yen, approximately 95 RMB, which is significantly higher than other local dishes [26]. Group 2: Cultural Adaptation - Japanese consumers have embraced the ritual of eating 麻辣烫, which includes a strong emphasis on the broth, made from over 20 spices, and is often referred to as a health tonic [35][39]. - The popularity of 麻辣烫 among Japanese youth reflects a deeper cultural integration, with many expressing emotional connections to the dish [22][43]. - The article notes that the adaptation of Chinese dishes in Japan often involves modifications to suit local tastes, such as the use of sweeter flavors in 麻婆豆腐 [78][91]. Group 3: Pre-made Dishes Market - The growth of Chinese pre-made dishes in Japan is supported by a robust supply chain, with companies in China rapidly exporting frozen vegetables and prepared foods [119][127]. - The acceptance of pre-made dishes in Japan is high, with many young people preferring convenience foods, such as pre-peeled shrimp [127]. - The article emphasizes that while China’s pre-made food industry is still developing, it has already made significant inroads into the Japanese market, indicating a trend towards industrialized food production [130][131]. Group 4: Future Outlook - The success of Chinese cuisine in Japan is not just about flavor but also reflects the industrial capabilities of Chinese food production, which is becoming a key driver for the international expansion of Chinese fast food [129][132]. - The article concludes that the cultural crossover of street food like 麻辣烫 demonstrates that with a solid consumer base, any well-prepared dish can become a global culinary sensation [133].

Core Viewpoint - The Sichuan Restaurant, a renowned old brand in Beijing, celebrated its 66th anniversary with a theme of "Red Fire and Hundred Flavors," showcasing its commitment to innovation and the cultural charm of Sichuan cuisine [1][7]. Group 1: Event Highlights - The anniversary event featured a plaque presentation, skill inheritance, and the launch of the Sichuan Cuisine Festival, emphasizing the restaurant's dedication to preserving and innovating traditional culinary arts [1][3]. - The second-generation heir, Chef Yu Jianmin, presented a classic recipe book and prepared signature dishes as a tribute to the restaurant's legacy [3]. - The Sichuan Cuisine Festival was inaugurated with symbolic longevity noodles, promoting brand affinity through various discounts and special offers across six locations [5]. Group 2: Cultural Significance - The event served as a tribute to 66 years of dedication while marking a new starting point for the transformation and upgrading of the old brand [7]. - The restaurant has successfully integrated traditional flavors with modern consumer experiences, enhancing its cultural influence and promoting Sichuan culinary heritage [7][5]. - Customer testimonials highlighted the emotional connection and nostalgia associated with the restaurant, showcasing its role in family gatherings and personal memories [8].