Driven by the fast-paced modern health consciousness, a cooking method originating from southern China—the seafood steam pot—is sweeping the globe at an astonishing speed. From Guangzhou's street stalls to New York's high-end restaurants, from Southeast Asian street vendors to Michelin-starred kitchens in Europe, the steam pot, with its "original flavor, low-fat and low-oil" healthy label, has become a new favorite in the catering industry. According to the "2024 Global Catering Innovation Report," the seafood steam pot-related industry has grown at an average annual rate of 35% over the past three years, and the global market is expected to exceed $20 billion by 2025. This "steam revolution" has not only reshaped diners' taste experiences but has also triggered a chain reaction of changes in cooking techniques, supply chains, and environmental protection concepts.
I. Domestic: From Lingnan Flavors to National Tables, the Steam Pot Becomes a New Calling Card for Chinese Cuisine Going Global
In China, the origin of the seafood steam pot can be traced back to the Chaoshan region of Guangdong. The traditional method uses multi-layered bamboo steamers as containers, utilizing high-temperature steam to instantly lock in the sweetness of the seafood. After 2018, with the popularization of smart steam pot equipment, this category rapidly expanded northward. According to Meituan's "2023 Chinese Catering Consumption Trends" report, the number of seafood steam pot restaurants nationwide increased by 120% compared to 2020, with demand surging by 50% in first-tier cities like Beijing and Shanghai.
"The core of the steam pot is 'freshness' and 'simplicity,'" said Li Zhenhua, head chef of the time-honored Guangzhou restaurant "Fisherman's Wharf." "No seasonings are needed; king crab, abalone, and oysters cook in just 3 minutes under 100℃ steam, with a 70% lower protein loss rate than frying." This healthy attribute precisely targets the pain points of the younger generation. Ele.me data shows that orders for "low-calorie seafood steam pots" doubled year-on-year in 2023, with Generation Z accounting for over 60%.
Policy support also contributes. The China Catering Association has included steam cooking technology in its "Key Promotion Project for the Internationalization of Chinese Cuisine," driving brands to go global. For example, Hema Fresh partnered with domestic manufacturers to develop intelligent steam pot equipment, exporting it to Southeast Asia, with monthly sales exceeding 10,000 units.
II. International: Driven by a health trend, steam pots are breaking down cultural barriers. Overseas markets are showing far greater acceptance of seafood steam pots than expected.
In Silicon Valley, California, tech elites see steam pots as a solution for a "low-carb, high-protein diet." In Paris, the Michelin-starred restaurant Le Jules Verne innovatively blends French sauces to launch "Truffle Steamed Lobster," with a three-month waiting list for reservations.
• North American Market: According to an IBISWorld report, the number of seafood steam pot restaurants in the US has increased by 25% annually, emphasizing the "gluten-free" concept. The founder of the New York restaurant "Steam Lab" revealed, "Customers are willing to pay a premium for sustainable seafood, with an average spend of $80 per person."
• Southeast Asian Market: Thailand and Vietnam are introducing local spices and developing "Tom Yum Kung steam pots," attracting tourists from Europe and America. Bangkok's "Steam & Spice" saw a 40% increase in monthly revenue.
• Technological Upgrades: Japanese companies like Zojirushi have launched smart steam pots equipped with AI temperature control systems that can precisely adjust humidity and time; priced at $300-$500, they are still in high demand.
However, cultural differences present challenges. European diners prefer individual servings, while traditional Chinese steam pots emphasize sharing. Brands like Haidilao have successfully entered the London market by launching individual steam pots.
III. Health and Environmental Protection: The Scientific Secrets Behind Steam Pots
Scientific research confirms the health advantages of steam pots. A 2023 Harvard Medical School study indicated that steam cooking reduces heterocyclic amines (carcinogens) by 90% compared to grilling, while retaining up to 95% of vitamins. The Norwegian Seafood Council also promotes steam pots as the best cooking method for salmon, claiming that they "completely preserve Omega-3 fatty acids."
The environmental benefits are equally prominent. Steam pots consume 30% less energy than open-flame cooking and require no cooking oil. A UN Environment Programme report states that if 10% of seafood restaurants worldwide switched to steam technology, annual carbon emissions could be reduced by 4.8 million tons. The solar-powered steam pot launched by the Chinese manufacturer Midea has been piloted in African fishing villages, addressing food security in energy-scarce regions.
IV. Challenges and the Future: Supply Chain Competition and Technological Empowerment
Explosive Growth Also Exposes Pain Points:
Supply Chain Pressure: Live seafood transportation costs account for 40% of the total cost of steam pot restaurants. Canadian lobster prices have risen by 15% annually due to flight fluctuations, leading some restaurants to shift towards local sourcing.
Homogeneous Competition: Over 60% of domestic steam pot menus are similar, lacking innovation. Michelin chef Marcus Samuelsson suggests: "Incorporating local ingredients such as African blood clams is crucial to avoid a short-lived success."
Future Trends Are Emerging:
Technological Iteration: The Chinese brand "SUPOER" is developing an IoT steam pot, remotely controllable via a mobile app, and is expected to cover 30% of the market by 2025.
Policy Dividends: The EU has included steam equipment in its "Green Kitchen Subsidy," and many regions in China have exempted steam restaurants from environmental taxes.
Cultural Export: The CCTV documentary "The Taste of Steam" has garnered over 100 million views globally, boosting the soft power of Chinese cuisine.
