转自：四川在线 四川在线记者 肖雨杨 琳琅满目的小吃令人垂涎欲滴。 "元旦假期就想感受本地夜市氛围，抚琴夜市的烟火气太足了！"来自重庆的游客王燕华笑着说。不少本地市民也表示，逛夜市已成为假日休闲的首选，既能 与家人朋友相聚，又能触摸城市的鲜活脉搏。 琳琅满目的小吃令人垂涎欲滴。 市民尝鲜串串。 1月2日晚，成都抚琴夜市灯火璀璨、人潮涌动，浓浓的烟火气萦绕街巷，市民与游客齐聚于此，在升腾的烟火与热闹氛围中，乐享元旦假日的悠闲时光。 抚琴夜市热闹非凡。 华灯初上，抚琴夜市的各类摊位前已排起长队。麻辣鲜香的钵钵鸡、软糯香甜的糖油果子、外酥里嫩的锅盔……琳琅满目的特色小吃令人垂涎欲滴，摊主的 吆喝声、食客的欢笑声交织耳畔，奏响一曲热闹的市井交响乐。大家边逛边吃、拍照打卡，定格这份独属于成都的烟火浪漫。 市民挑选麻辣烫食材。 夜色渐深，抚琴夜市的热闹丝毫不减。升腾的烟火气中，藏着成都的温暖与活力，更勾勒出市民游客乐享假日的幸福图景。 一名孩子正在撸串。 市民尝鲜夜市美食。 ...

Core Insights - The article highlights the increasing interest of youth from various countries in Chinese culture and cuisine, describing their experiences as akin to "opening a giant blind box" in China [2] Group 1: Cultural Engagement - Young people from different countries are expressing a deep appreciation for Chinese culture, referring to it as a "bloodline awakening" [2] - Activities such as wearing Hanfu, practicing acupuncture, and learning lion dance are becoming popular among these youth, showcasing their engagement with traditional Chinese practices [2] Group 2: Culinary Experience - The article mentions the diverse Chinese food offerings that have captivated foreign youth, including dishes like spicy hot pot and iron pot-stewed goose, contributing to the development of a "Chinese palate" [2] Group 3: Technological Advancements - The presence of ubiquitous mobile payment systems and an extensive high-speed rail network in China has left a significant impression on foreign youth, who are experiencing what is termed "Chinese speed" [2] Group 4: Social Interactions - Simple greetings like "Have you eaten?" and gestures such as a handshake are highlighted as memorable aspects of the warmth and hospitality found in Chinese culture, referred to as "Chinese warmth" [2]

千禧年以来的二十五年，是中国人在吃这件事情上最具创造力 的阶段之一。很多耳熟能详的菜都是在最近不到四十年出现和 流行的，陈晓卿将镜头对准了这些食物，也对准了这个时代中 那些创造食物、享受食物的人们：富士康工人、养蜂人、香港 烤乳猪店的老板和他正在考大学的女儿…… 作者： 宋笛 封图：受访者供图 编者按：2025年，经济观察报以"我们的四分之一世纪"为年终特刊主题，旨在通过数十位时代亲历者的故事，共绘一幅属于这段岁月的集体记忆图 谱。 稻来传媒一层有四分之一的面积都留给了厨房，一间中厨、一间西厨，陈晓卿时不时在这里露一手；公司顶楼有几个花坛，春夏会种些蔬菜，现在只剩 下几串蔫蔫的辣椒挂在枯枝上。 陈晓卿是中国最知名的纪录片导演之一。他导演的《舌尖上的中国》几乎成为中国影响力最广的纪录片。 在千禧年的第二个十年，美食纪录片与中国人蒸蒸日上的日子一拍即合，成为最受欢迎的纪录片类型。2017年离开央视创业后，陈晓卿和他的团队还 陆续推出了《风味人间》《风味原产地》《我的美食向导》等多个系列的美食纪录片。在短视频日盛的时代，这些动辄一集五十分钟的纪录片依然拥有 极高的点击率。 （陈晓卿 受访者供图） 千禧年以来的二十五 ...

编者按： 2025 年，经济观察报以 " 我们的四分之一世纪 " 为年终特刊主题，旨在通过数十位时代亲历者的故事，共绘一幅属于这段岁月的集体记忆图谱。 12月11日，陈晓卿给稻来传媒的同事们做了几道菜：炒小河虾、白不老烧肉、凉拌胡萝卜丝、冬瓜汤，还有一道粉条烧萝卜。粉条烧萝卜用的是陈晓卿老家 的做法，把姜炸得酥酥的、边缘都翘起来，这样能减少萝卜的生涩味。 稻来传媒一层有四分之一的面积都留给了厨房，一间中厨、一间西厨，陈晓卿时不时在这里露一手；公司顶楼有几个花坛，春夏会种些蔬菜，现在只剩下几 串蔫蔫的辣椒挂在枯枝上。 陈晓卿是中国最知名的纪录片导演之一。他导演的《舌尖上的中国》几乎成为中国影响力最广的纪录片。 在千禧年的第二个十年，美食纪录片与中国人蒸蒸日上的日子一拍即合，成为最受欢迎的纪录片类型。2017年离开央视创业后，陈晓卿和他的团队还陆续推 出了《风味人间》《风味原产地》《我的美食向导》等多个系列的美食纪录片。在短视频日盛的时代，这些动辄一集五十分钟的纪录片依然拥有极高的点击 率。 陈晓卿 千禧年以来的二十五年，是中国人在吃这件事情上最具创造力的阶段之一。很多耳熟能详的菜都是在最近不到四十年出现和流行的 ...

一碗麻辣烫也能走向港股IPO？杨国福的扩张和张亮的出海，印证了小生意也能做成大产业。 前言 对普通人来说，搞钱不靠风口，而在于选对路径：要么稳扎稳打，向身边有结果的人学；要么精准切 入，解决没人管的小痛点。这两条"活路"，能避开90%的试错坑。 搞钱没方向？先别慌 你发现没，现在满大街都是"搞钱教程"，可真能落地的没几个。 工资卡数字纹丝不动，房租水电却月月涨，一刷短视频全是"月入十万"的神话，越看越焦虑。老周说句 实在话：搞钱这事儿，拼的不是运气，是思维方式。 咱们不妨换个角度——把你自己当成一个"产品"。产品要卖得出去，得解决别人的问题。赚钱也一样。 世界上所有靠谱的搞钱路子，其实就四类：卖时间（劳动）、卖方案（产品/服务）、卖资源、卖钱生 钱（资本）。别被花里胡哨的副业名字唬住，底层逻辑就这么简单。 拿麻辣烫来说，十年前谁觉得它能上市？可杨国福2025年正式启动港股IPO，全国门店超7000家；张亮 麻辣烫则悄悄在泰国、越南开了30多家店。 他们干了啥？把一碗街边小吃，变成标准化、可复制的"解决方案"——这就是从"劳动变现"跃迁到"产 品变现"的典型。 再看理想汽车的车主，有人因为原厂杯架不稳，自己3D ...

麻辣烫是以辣椒的辛辣和花椒的麻味为特色的汤料理 "选哪个好呢"、"木耳可不能少呀"，在日本东京圈的街头看到女性排队的场面增多，她们的 目标是"麻辣烫"。2025年日本新开麻辣烫店数比3年前至少增长了8倍。顾客群体中，10～40 多岁女性约占9成…… 在日本东京圈的街头看到女性排队的场面增多，她们的目标是主打辛辣麻香的"麻辣烫"专门店。可以从 数十种配料中自由选择的乐趣，以及"药膳汤底"的健康形象，是麻辣烫在日本受到欢迎的秘诀。2025年 日本新开麻辣烫店数比3年前至少增长了8倍，这股热潮正持续升温。 11月的一个周末，JR千叶站直通的购物中心"Perrier千叶"内，一家门店前排起了约25人的队伍。这是食 品批发商Kaneyoshi运营的"东京麻辣烫"门店。店内顾客大部分是女性。不时传来"选哪个好呢"、"木耳 可不能少呀"等热闹的声音。 东京麻辣烫Perrier千叶店在高峰时段需排队1个小时左右（11月，千叶市） 麻辣烫是一种以麻辣为特色的汤料理。东京麻辣烫将面条与食材放入含有约20种香料的药膳汤底中炖 煮，再搭配由鸡骨和猪骨熬制的白汤。特色在于符合日本人的味觉偏好，搭配浓郁汤底与香气四溢的辣 椒油。 点餐方 ...

Core Viewpoint - The popularity of "Mala Tang" (spicy hot pot) in Japan is rapidly increasing, particularly among women aged 10 to 40, with a significant rise in the number of specialized stores and sales figures expected to continue growing [2][10][12]. Group 1: Market Growth - The number of new Mala Tang stores in Japan is projected to increase by at least eight times by 2025 compared to three years ago [2][8]. - From January to September 2025, 93 new Mala Tang stores opened across Japan, a significant increase from just 11 in 2022 [8]. - The average monthly sales for Mala Tang stores rose from approximately 3.5 million yen in 2021 to about 16 million yen in 2025 [8]. Group 2: Consumer Demographics - Approximately 90% of the customers at Mala Tang stores are women aged between 10 and 40 [5][10]. - The store design caters to female customers, promoting a café-like atmosphere where women feel comfortable dining alone [5]. Group 3: Unique Selling Proposition - Mala Tang offers a customizable dining experience, allowing customers to choose from around 50 different ingredients, which enhances its appeal [5][8]. - The dish is characterized by a rich broth made from about 20 spices, along with a base of chicken and pork bones, aligning with Japanese taste preferences [5][10]. Group 4: Brand Expansion - "Qibao Mala Tang," a leading brand in Japan, has opened 48 stores since its inception in 2007, emphasizing the use of fresh ingredients and unique flavors [10]. - Chinese brands like "Zhang Liang Mala Tang" and "Yang Guo Fu Mala Tang" are also expanding their presence in Japan, particularly in areas with significant Chinese populations [10][12]. Group 5: Future Outlook - The trend of Mala Tang is expected to continue, with potential for it to become a staple in Japanese cuisine, although strategies to attract male customers may be necessary for sustained growth [12][13].

Core Insights - The article discusses the rising popularity of the "板前" (front-of-counter) dining model in Chinese fast food, which is inspired by Japanese culinary practices and aims to enhance customer experience and operational efficiency [1][8]. Group 1: Market Trends - The "板前" model has been widely adopted across various fast food categories, with brands like "煲仔皇" and "捏捏虎" successfully implementing this approach to attract customers [2][4]. - In 2022, a surge in brands utilizing open kitchen concepts for items like hamburgers led to increased consumer interest and long queues in cities such as Shanghai and Guangzhou [2][4]. - "煲仔皇" plans to convert over 200 locations to the "板前" model within the next 18 months, highlighting the trend's potential for growth [4]. Group 2: Consumer Demand - The "板前" model addresses consumer desires for fresh ingredients and transparency in food preparation, allowing customers to witness the cooking process firsthand [9][11]. - The dining experience is enhanced by the visibility of food preparation, which builds trust and satisfaction among consumers [9][11]. - The model caters to the growing trend of solo dining, providing a comfortable environment for individuals without the need for shared tables [12][15]. Group 3: Operational Efficiency - The "板前" model improves table turnover rates by optimizing seating arrangements, allowing for higher customer throughput [12][15]. - By eliminating the need for waitstaff to deliver food from the kitchen, the model streamlines operations and enhances service speed [12][15]. - The design of the "板前" setup allows for better space utilization and a more efficient service process, which can lead to increased revenue [12][15]. Group 4: Challenges and Considerations - The shift to a "板前" model requires higher standards for hygiene and operational transparency, as kitchen practices are now visible to customers [17]. - The focus should remain on food quality and taste, rather than merely the novelty of the dining experience, to ensure customer retention and satisfaction [18][20]. - Brands must balance the appeal of the "板前" experience with consistent food quality and service efficiency to avoid potential pitfalls [20].

Core Insights - The rising prices of ingredients in hot pot restaurants, particularly for vegetables, have sparked significant consumer discussion and concern [1][4][8] - The pricing strategy of weight-based billing, especially for vegetables, has led to confusion and dissatisfaction among consumers, who often feel surprised by the final bill [4][12][18] Pricing Strategies - Many hot pot restaurants have adopted a weight-based pricing model, with some offering a flat rate for both meat and vegetables, which can lead to higher costs for consumers [8][12] - Specific examples include a restaurant charging 39.9 yuan for 500 grams of self-selected ingredients, while individual items like mushrooms and lotus root are priced similarly to meat [2][8] Consumer Experience - Consumers frequently report feeling misled by the weight of ingredients, especially when items are soaked in water to increase their weight, leading to higher charges [10][12] - The use of smaller measurement units, such as 50 grams, can create confusion, as consumers may not realize the equivalent price per kilogram until they receive the bill [15][18] Psychological Pricing Tactics - Restaurants employ psychological pricing strategies, such as emphasizing lower left digits and downplaying the significance of measurement units, to influence consumer perception and spending [13][16] - The "left digit effect" is utilized to make prices appear more attractive, which can lead to consumers underestimating the total cost of their selections [16][18] Market Dynamics - The cost structure of hot pot restaurants shows that ingredient costs are the largest expense, followed by labor and overhead, indicating that pricing strategies are crucial for profitability [18] - The competitive landscape includes a mix of pricing models, with some establishments charging separately for certain items, which can further complicate consumer understanding of costs [6][8]

Core Viewpoint - The rising prices of hot pot-style dishes, particularly "Yang Guofu Spicy Hot Pot," have sparked consumer outrage, highlighting a disconnect between consumer expectations and actual pricing practices in the industry [5][8][34]. Group 1: Pricing and Consumer Perception - The pricing model of hot pot dishes has shifted to a weight-based system, leading to higher prices for consumers, with some items priced as high as 33.8 yuan per pound [5][8]. - Consumers express frustration over the lack of clear pricing, feeling misled when they receive their bills [5][8]. - The perception of hot pot as a budget-friendly option is changing, as many consumers now view it as a premium dining experience [7][28]. Group 2: Operational Costs and Challenges - The operational costs for hot pot restaurants are significant, with labor, rent, and utilities contributing to high prices. In first-tier cities, rent can range from 25,000 to 30,000 yuan per month [12][13]. - Labor costs are substantial, requiring at least 2.5 employees per restaurant, with monthly wages in urban areas exceeding 20,000 yuan [10][12]. - The complexity of food preparation and the need for a wide variety of ingredients increase operational challenges, leading to higher prices for consumers [10][12]. Group 3: Profit Margins and Business Viability - The average gross margin for hot pot dishes is between 50% and 60%, but net profits can be as low as 18% after accounting for operational costs [13][15]. - Many franchise owners struggle to break even, with some reporting losses and extended timelines to recoup initial investments [15][17]. - The variability in pricing across different regions is largely due to differences in operational costs, with lower prices in less urbanized areas [15][19]. Group 4: Brand and Supply Chain Dynamics - Major brands like Yang Guofu have established supply chains that allow them to maintain quality and control costs, but this often comes at the expense of franchisee profitability [29][30]. - Franchisees face restrictions on sourcing ingredients, often having to purchase at higher prices from the brand, limiting their ability to manage costs effectively [19][30]. - The focus on brand consistency and quality control can lead to increased operational burdens for franchisees, who may feel they are working primarily for the brand rather than for their own profit [30][32].