在部分地区，无堂食外卖聚集在商场、农贸市场的地下楼层，由于不通风、设施简陋、天气闷热，一些男性经营者上身赤膊、汗流浃背地制 作外卖。 新华社北京10月10日电 题：多地规范无堂食外卖：如何把好"入口关"？ 新华社"新华视点"记者周凯、冯维健、张璇 油污遍地，食材和垃圾桶摆放在一起……你是否会担心，吃得津津有味的外卖，有可能出自一些卫生环境堪忧的无堂食小店？ 近期，一些地方通过制定行业标准、创新监管方式，推动无堂食外卖规范经营。各地规范成效几何？如何拧紧食品安全监管"安全阀"、把 好"入口关"？ "看不见的厨房"存隐患 近两个月来，记者在部分省市调查发现，无堂食外卖从业者投资5万元左右就能做套饭、麻辣烫等快餐品种，门槛低、点多面广，加上竞争激 烈，食品加工过程"不对外"，一些外卖商家仍存食品安全隐患。 ——部分经营场所环境脏乱。重庆华宇·北城中央汇小区临街商铺大部分是无堂食外卖商家，记者走访看到，部分商铺垃圾桶随意摆放，空气 中弥漫着一股异味。一些无堂食外卖门店内，食材、厨具、储物箱等杂乱放置，灶台烟机上满是油渍。 在石家庄市某农贸市场，记者穿过市场楼梯转角处的一条昏暗通道，发现一家专做外卖的粥铺，入口处气味刺 ...

油污遍地，食材和垃圾桶摆放在一起……你是否会担心，吃得津津有味的外卖，有可能出自一些卫 生环境堪忧的无堂食小店？ 近期，一些地方通过制定行业标准、创新监管方式，推动无堂食外卖规范经营。各地规范成效几 何？如何拧紧食品安全监管"安全阀"、把好"入口关"？ "看不见的厨房"存隐患 中国法学会消费者权益保护法研究会副秘书长陈音江介绍，研究会曾通过技术手段对网络餐饮平台 进行调查，发现有商家存在一证多开、虚假地址等问题，实地核查中发现，部分"幽灵"餐厅存在提供食 物场地达不到食品安全要求，食材可能受到污染、变质或过期等风险。 多地出招强化监管 重庆市渝北区岸西餐饮店主营炸鸡柳等外卖轻食。记者近日走访看到，该店后厨烹饪区、分餐区等 分区明确，厨房内安装了高清摄像头。 "有顾客在订单备注里说，看得到厨房卫生状况和加工过程，现在吃得更放心了。"店铺负责人孙超 介绍，在监管部门发布的行业规范指导下，店面现在做到了食材分类储存、分区加工。 近两个月来，记者在部分省市调查发现，无堂食外卖从业者投资5万元左右就能做套饭、麻辣烫等 快餐品种，门槛低、点多面广，加上竞争激烈，食品加工过程"不对外"，一些外卖商家仍存食品安全隐 患。 — ...

Group 1 - The article discusses common health misconceptions and highlights habits that may actually be beneficial for health [2][3][4] - It emphasizes that certain daily routines, such as staying in bed a little longer after waking up, can help the body transition more safely from sleep to wakefulness [3] - The article also points out that not making the bed immediately can prevent the growth of dust mites and bacteria by allowing bedding to dry out [4] Group 2 - The article suggests that brushing teeth after breakfast is more beneficial for dental health than brushing before eating, as it helps remove food residues and bacteria more effectively [5] - It mentions that taking time to relax during bowel movements can be healthier than rushing, as it allows for a more natural process [6] - The importance of warming up before exercise is highlighted, as it can prevent injuries by gradually preparing the body for physical activity [8] Group 3 - The article identifies several foods often labeled as "junk food" that can actually be healthy when prepared correctly, such as hot pot, chocolate, and coffee [15][17][18] - It explains that hot pot can be nutritious if made with healthy ingredients and less oily broth [15] - The article also clarifies that dark chocolate, when consumed in moderation, can have heart health benefits [17] Group 4 - The article discusses how certain foods like hamburgers and frozen foods can be healthy depending on their preparation and ingredients [19][20] - It emphasizes that convenience foods, such as instant noodles and canned goods, can be nutritious if chosen wisely and consumed in moderation [21][22] - The article concludes by addressing misconceptions about century eggs, stating that they can be safe and nutritious when sourced from reputable producers [24]

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].

近期，张亮麻辣烫关联公司的股权变更引发行业关注——创始人张亮退出直接股东行列，股权通过香港公司间接归集。这场看似"退股"的操作，实则是品牌 向资本化、全球化迈进的关键布局，背后藏着扩张与品控的平衡难题，更折射出麻辣烫品类冲击上市的共性挑战。 一、股权腾挪：不是"退出"，是上市前的架构升级 三、上市冲刺：破局"麻辣烫悖论"的三重挑战 即便架构与管理问题逐步解决，张亮麻辣烫冲击上市仍需破解"麻辣烫品类悖论"：规模易扩、利润难提，品控易失、信任难建。 第一重挑战是盈利水平。加盟模式下，品牌盈利主要依赖加盟费与供应链抽成，议价权薄弱，净利润率显著低于直营为主的快餐品牌。虽已通过与安井食品 合作降低加盟商食材成本15%-20%，但整体盈利结构仍显单一。 更关键的是，此次调整实现了"风险隔离"。此前品牌因创始人姓名与品牌强绑定，曾出现公众认知混淆问题，如今从"直接股东"转为"幕后控制人"，本质是 将个人资产与企业资产法律切割，为向公众公司转型扫清障碍。 二、扩张与品控：6000家门店背后的"双刃剑" 股权调整的同时，张亮麻辣烫的全球化扩张呈现"冷热交织"态势。截至2025年4月，其全球门店已达6000多家，海外业务覆盖2 ...

Core Viewpoint - The article discusses the increasing popularity of Chinese cuisine, particularly dishes like 麻辣烫 (spicy hot pot), in Japan, highlighting how these foods have been embraced by Japanese consumers and transformed into high-end dining experiences [6][17][59]. Group 1: Popularity of Chinese Cuisine in Japan - Chinese flavors are increasingly surrounding Japanese dining tables, with 麻辣烫 being a standout dish that has gained significant traction [17][24]. - The average cost of a bowl of 麻辣烫 in Japan is around 2000 yen, approximately 95 RMB, which is enough to buy four bowls of cheap ramen [26]. - Initially, 麻辣烫 attracted mainly Chinese students, but now 90% of customers are Japanese [29]. Group 2: Cultural Integration and Dining Experience - Japanese consumers have developed a ritualistic approach to eating 麻辣烫, often waiting in line for one to two hours to enjoy the dish [30]. - The soup base of 麻辣烫 in Japan is considered a "十全大补汤" (tonic soup), made with over 20 spices, which appeals to local tastes [34][38]. - The dish has become a preferred choice for gatherings among young Japanese, allowing them to customize their meals without accommodating others [42]. Group 3: Transformation of Chinese Dishes - 麻辣烫 has evolved into a high-end dining option in Japan, with celebrities endorsing it and pairing it with beverages like 康师傅蜜桃乌龙茶 [52][54]. - The article notes that 麻婆豆腐, another Chinese dish, has been popular in Japan for over half a century, showcasing the long-standing influence of Chinese cuisine [62][71]. - The adaptation of Chinese dishes in Japan often involves modifications to suit local palates, such as the sweet and salty version of 麻婆豆腐 created by chef 陈建民 [74]. Group 4: Industrialization of Chinese Cuisine - The rapid growth of Chinese cuisine in Japan is supported by the industrialization of the food supply chain, with companies providing pre-packaged ingredients for dishes like 麻辣烫 [99][100]. - Chinese pre-packaged foods are gaining acceptance in Japan, with a significant portion of the market relying on imports from China, particularly for seafood products [112][115]. - The article emphasizes that the success of Chinese cuisine abroad is not just about flavor but also about the efficiency and standardization of the food supply chain [119][120].

Group 1 - The core point of the article highlights the downfall of the ice cream brand Zhong Xuegao, which has officially filed for bankruptcy after previously achieving remarkable sales of 1 billion yuan and a valuation nearing 4 billion yuan just four years ago [1] - The article discusses the rise of the spicy hot pot dish, which has transformed from an affordable meal option to a luxury fast food item, reflecting a significant price increase and changing consumer perceptions [5][9] - The spicy hot pot market has seen rapid growth, with over 30,000 stores nationwide and a market size reaching 20 billion yuan by the end of 2024 [9][22] Group 2 - The article notes that the spicy hot pot has become a popular choice among consumers, despite its rising prices, due to its unique flavor and social dining experience [37][40] - It emphasizes the psychological tactics used by restaurants to create a perception of affordability, such as misleading pricing units that can lead to unexpectedly high bills [17][19] - The article points out the lack of a leading brand in the spicy hot pot sector, despite the proliferation of stores, indicating a need for a standout product to enhance brand recognition [34][36]

Core Insights - The popularity of spicy hot pot (麻辣香锅) has not diminished despite perceptions of high prices, with major brands like Yang Guofu entering the market [1][25][34] - The pricing strategy of spicy hot pot often leads to consumer shock, with many feeling that the cost is disproportionate to the ingredients offered [4][10][21] - The market for spicy hot pot remains robust, with a significant number of new registrations for related businesses, indicating ongoing consumer interest [27][36] Industry Overview - The spicy hot pot industry has seen a registration of approximately 3,583 new businesses from January to November 2024, with over 29,000 existing establishments [27] - The market is characterized by a lack of dominant players, with over 54.2% of brands operating five or fewer locations, suggesting room for growth and consolidation [36] - The average monthly order volume in high-end urban areas can reach three times that of ordinary cities, indicating a strong demand in affluent markets [33] Consumer Behavior - Despite complaints about high prices, consumers continue to seek out spicy hot pot, with social media discussions reflecting both frustration and nostalgia for the dish [29][49] - The trend of home cooking spicy hot pot is rising, as consumers look for cost-effective alternatives to dining out [41][46] - The demographic of spicy hot pot consumers is primarily younger individuals, who express a complex relationship with the dish, balancing enjoyment with price sensitivity [34][49] Competitive Landscape - The spicy hot pot segment faces competition from similar offerings like hot pot and spicy noodles, leading to a blurred category distinction [39][40] - Brands are diversifying their menus to include complementary products, which has resulted in a reported 40% increase in overall dining revenue for some companies [29][36] - The industry is at a crossroads, with opportunities for growth tempered by rising operational costs and increasing competition [37][38]

Core Viewpoint - The article discusses the international expansion of Yang Guo Fu, a Chinese restaurant brand specializing in spicy hot pot, highlighting its strategic focus on the European market and the cultural adaptation required for success [5][11][39]. Group 1: Company Expansion Strategy - Yang Guo Fu has opened nearly 200 stores globally since early 2022, with a doubling of new franchise agreements in 2023, driven by young entrepreneurs seeking side businesses post-pandemic [5][23]. - The brand's CEO, Yang Xingyu, emphasizes the importance of brand localization, supply chain management, and digital systems in its overseas operations [7][30]. - The average customer spending in Europe is set at €20-25 (approximately 180-200 RMB), positioning Yang Guo Fu as a mid-range dining option compared to fast food [14][26]. Group 2: Market Positioning and Competition - The European restaurant market is valued at $840 billion, with Asian cuisine comprising only 2%-3% of that, indicating significant growth potential for Yang Guo Fu [10]. - Yang Guo Fu aims to compete with high-end Japanese ramen brands, specifically targeting the cultural and pricing aspects of the market [12][13]. - The brand's entry into the European market has intensified competition, with around 600 hot pot restaurants currently operating and an industry growth rate of 20%-30% [18][21]. Group 3: Target Audience and Consumer Behavior - The target demographic has shifted from primarily Chinese students to over 60% local customers, including young professionals and middle-class individuals [25][26]. - Yang Guo Fu seeks to redefine "malatang" (spicy hot pot) as a "light formal dining" experience, appealing to social dining trends among Europeans [26][28]. Group 4: Operational Challenges and Strategies - The company faces challenges in supply chain management, cultural integration, and regulatory compliance across different European countries [30][34]. - Yang Guo Fu has established its own factory for scalable production and is developing local warehouses to reduce logistics costs [30]. - The brand is focused on long-term strategies, with lease agreements typically spanning 5-10 years, indicating a commitment to sustainable growth in the European market [41].

Core Insights - Yang Guo Fu is expanding its presence in Europe, with nearly 200 stores globally since early 2022, and a doubling of new franchise agreements in 2023, driven by young entrepreneurs seeking to open mala tang shops as side businesses [1][2][3] Company Strategy - The company is led by CEO Yang Xingyu, who focuses on overseas expansion, brand localization, supply chain management, and digital systems [2] - Yang Guo Fu positions itself in the European market as a premium brand, aiming to compete with high-end Japanese ramen rather than other mala tang brands [5][6] - The average customer spending at Yang Guo Fu in Europe is set between 20-25 euros, significantly higher than fast-food chains like McDonald's [6][14] Market Dynamics - The European restaurant market is valued at approximately $840 billion, with Asian cuisine accounting for only 2%-3% of this market [3] - The mala tang segment currently represents only 0.5%-1% of the Asian cuisine market in Europe, indicating significant growth potential [3][9] - The number of mala tang restaurants in Europe is around 600, with an industry revenue growth rate of 20%-30% [9][10] Competitive Landscape - Yang Guo Fu faces increasing competition in the European mala tang market, with many new entrants emerging [8][12] - The company aims to avoid internal competition by selecting a single franchisee per city, which has led to rejecting several potential franchisees [22] Consumer Trends - The target demographic has shifted from primarily international students to over 60% local customers, including young professionals and middle-class individuals [13][14] - Yang Guo Fu seeks to redefine mala tang as a "light casual dining" experience, combining social and entertainment elements to attract European consumers [14][16] Operational Challenges - The company has established its own factory for supply chain management and is building a local warehouse to reduce logistics costs [17] - Cultural integration poses significant challenges, with diverse dietary restrictions and food safety standards across Europe [19][21] - The complexity of operating in multiple European countries, each with different regulations and languages, adds to the operational difficulties [20] Future Goals - Yang Guo Fu aims to become the leading Asian restaurant chain in Europe, surpassing competitors like Takumi [26] - The company adopts a long-term strategy, with lease agreements typically spanning 5-10 years, emphasizing sustainable growth rather than quick profits [26]