What has changed in the hotpot industry over the past decade?
　　Ten years is short, and a pot of hot pot has never changed its steaming appearance;
　　Ten years is a long time, from the bottom to the factory, from the husband and wife store to the overseas brand, everything has changed.
　　The first professional exhibition in China focusing on the "hotpot track" was born in Beijing in 2015
　　It witnessed the industry's transition from exploration to rise
　　It also connects countless brands' growth paths from obscurity to fame.
　　Ten years have passed, and we have used 10 keywords
　　Let me introduce you to the 'hotpot industry' again.
　　01 | Industrialization of Bottom Material
　　Ten years ago, the bottom of hot pot restaurants was mostly cooked in the kitchen;
　　Ten years later, central kitchen and compound seasonings have almost become standard.
　　The base material is no longer "cooked" by the master, but "made" by the factory. Industrialization and standardization have become the foundation for the industry to move towards scale.
　　02 | Pre made food outbreak
　　From side dishes to protagonists, pre made dishes have emerged as a rising star in the hot pot industry.
　　Shrimp Slippery, Crab Seed Bun, Thousand Layer Belly .
　　One stop solution for standardizing hot pot side dishes and ensuring product stability
　　Nowadays, companies related to pre made hotpot dishes alone account for one-third of the exhibition.
　　03 | One person, one pot becomes a trend
　　Hotpot is no longer a must-have choice.
　　Mini pot, separate pot, small pot takeout, food box hotpot Young people redefine 'socializing' in a one person, one pot manner.
　　04 | Smart Device Refactoring Kitchen
　　Electromagnetic stove → Scan code control → Intelligent timing → AI material proportioning system ....
　　The kitchen is no longer a purely manual era, and the "digital upgrade" of hotpot has quietly arrived.
　　05 | Food safety becomes a necessity
　　The frequent consumption of hotpot by consumers has driven the industry to implement high standards for "food safety" management.
　　Source testing, cold chain management, product traceability, and traceable supply batches Not safe, no hot pot.
　　06 | Hotpot+New Retail
　　Hot pot has already entered households from stores.
　　Pre packaged hotpot base ingredients, popular e-commerce ingredients, and ready to eat hotpot takeout have made "eating hotpot at home" a trend,
　　The platform's sales growth of over 30 times is the most prominent consumer signal of this era.
　　07 | Brand Chain
　　Ten years ago: there were mostly husband and wife shops in the city;
　　Ten years later: 500 chain hotpot restaurants are everywhere, and more and more brands are competing for IPOs.
　　Branding has driven the centralization of the supply chain and also spawned more new opportunities for the B-end.
　　08 | Catering Going Global
　　Hotpot not only conquers the Chinese stomach, but also goes global.
　　Thailand, Canada, United Kingdom, Japan
　　In the past decade, over 30 hot pot brands have expanded overseas, becoming the "top tier of Chinese catering going global".
　　09 | Industrial Chain Restructuring
　　From hotpot ingredients → tripe → cookware → equipment → digital management system,
　　The exhibition witnessed the "deep integration" of the hotpot industry chain,
　　We not only see products, but also the changes in patterns and efficiency.
　　10 | Hot Pot Exhibition
　　In 2015, the first Beijing Hot Pot Exhibition opened
　　Today, we welcome the 10th Qiyang Hot Pot Exhibition · 10th Anniversary Celebration.
　　From one exhibition hall covering 3000 square meters to 16 halls exceeding 130000 square meters, from hundreds of exhibitors to serving tens of thousands of partners,
　　The Qiyang Hot Pot Exhibition has become one of the most iconic platforms in the hot pot industry.
　　We are not bystanders, but companions, connectors, and promoters,