近日，‘长春第一冰锅’在社交媒体上火爆出圈，成为东北冬季美食的新晋网红。所谓‘冰锅’，并非真的用冰做锅，而是将热腾腾的火锅置于由天然冰块雕刻而成的容器中，形成‘外冰内火’的独特视觉与味觉体验。这种创意融合了东北地区丰富的冰雪资源与本地人对火锅的热爱，既保留了传统涮锅的烟火气，又增添了冬日限定的仪式感。‘长春第一冰锅’最初由当地一家特色火锅店推出，凭借其高颜值、强互动性和浓郁的地方特色迅速走红。不少游客专程前往打卡，现场拍摄短视频上传社交平台，引发大量转发和模仿。冰锅不仅满足了食客对美食的追求，更成为展示城市文化与冬季旅游魅力的新载体。业内人士指出，‘冰锅’的走红反映了当代消费者对‘体验式消费’的偏好——人们不再只关注食物本身，更在意用餐过程中的氛围、故事与分享价值。未来，类似结合地域特色与创意表达的餐饮形式，有望成为推动地方文旅融合发展的新亮点。
Recently, the ‘Changchun No.1 Ice Hotpot’ has gone viral on social media, becoming the latest winter food sensation in Northeast China. The so-called ‘ice hotpot’ doesn’t use ice as an ingredient but rather serves a steaming hotpot inside a bowl carved from natural ice, creating a striking contrast of ‘fire within ice’—a unique visual and culinary experience.This innovative concept blends Northeast China’s abundant ice-and-snow resources with locals’ love for hotpot, preserving the warmth and communal spirit of traditional hotpot while adding a seasonal, festive flair. Originally launched by a local specialty hotpot restaurant in Changchun, the ice hotpot quickly gained popularity thanks to its photogenic appeal, interactive dining experience, and strong regional identity. Many tourists now travel specifically to try it, sharing videos and photos online that spark widespread imitation and engagement.Industry experts note that the trend reflects a growing consumer preference for ‘experiential dining’—where the ambiance, storytelling, and shareability of a meal are just as important as the food itself. Such creative, regionally inspired culinary innovations are poised to become powerful drivers of cultural tourism and local economic development.
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