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From an online "weight-loss hack" to protective manicures: The humble bean that connects harvest, community and home in Shandong_我的网站

A |       8月12日，沃尔玛在华30周年活动于深圳举办。

B | 三十年深耕，沃尔玛始终以中国家庭真实消费需求为锚点，紧跟国内消费升级与零售变革节奏。

C | 从早期助力普及现代零售标准、便利百姓日常采购，到中期优化供应链体系、保障民生消费品质，再到如今创新业态模式、分层满足多元消费需求，持续为家庭消费减负提质，成为城市社区民生配套的重要组成部分，为激活内需潜力、助力消费升级注入了外资力量，其三十年的成果可以说，已经成为外商投资中国的标杆案例。

D |     

    A farmer harvests green beans at a vegetable production base in Yantai, East China's Shandong Province, on August 21, 2024. Photo: VCGA viral internet joke about eating raw green beans for weight loss has recently put the humble vegetable in the spotlight. After news reports that a guy lost weight following food poisoning caused by undercooked beans, Chinese netizens jokingly dubbed them a "forbidden weight-loss hack." Others took the joke even further, asking — tongue firmly in cheek — exactly how undercooked the beans needed to be to achieve the "best weight loss effect."
For residents of East China's Shandong Province, however, green beans have never been a miracle diet food or an internet meme. Instead, they are an unmistakable sign that summer has arrived — and, for many families, the beginning of weeks of eating them, giving them away and wondering how on earth there are still more waiting to be picked.
The season of endless beans 
For Zhao Qian, a Shandong native, summer has always had a familiar color: green.
"When I was little, the moment different bean dishes started appearing on the table day after day, I knew summer had arrived," Zhao told the Global Times. "No matter how many we ate, there were always more. It was as if the vines kept producing beans overnight."
A Chinese saying goes, "Eating beans in summer is better than eating meat." Heat-loving green beans have been cultivated in China for more than one thousand years. Originally introduced from abroad, they gradually found a permanent place on Chinese dining tables thanks to their versatility, nutritional value and ability to fill hungry stomachs, according to an article published by People.cn.
Today, with the rise of greenhouse farming and an increasingly sophisticated cold-chain logistics network, fresh vegetables are available year-round across China. The old rule of eating produce only in season has largely given way to year-round abundance. Yet in Shandong, China's largest vegetable-producing province, green beans remain inseparable from summer. More than an endless seasonal harvest, they have become the taste of home for generations of locals.
One of Zhao's strongest childhood memories wasn't eating the beans, but preparing them. 
"Every summer, the adults would hand me a basin full of freshly picked beans and ask me to strip off the tough strings along both sides," she recalled. "I'd sit on a little stool and work through the whole pile. It looked like an easy job, but after peeling bean after bean, my fingertips would start to hurt. By the time I finished one basin, there was always another one waiting."
For many families in Shandong, summer means an endless cycle of picking, eating and sharing green beans. In vegetable gardens, rows of trellises are soon covered in climbing vines. When the peak harvest season arrives, the beans need to be picked almost every day before they become old and fibrous. Those that cannot be finished at home are packed into bags and given to relatives, neighbors and friends.
"Your family has beans, and so does mine, but we still give them to each other," Cao Yu, a Shandong native who grew up on the Jiaodong Peninsula in East China, told the Global Times on Wednesday with a laugh. 
A plentiful harvest also brings what locals jokingly call "bean freedom" to the dinner table. Sesame-dressed beans, braised beans with pork ribs and, above all, bean-filled steamed buns — a dish mentioned by almost every Shandong native interviewed by the Global Times. For many people, these dishes are no longer simply seasonal food, but the familiar taste of summer, family and hometown.
The hands that harvest summer 
Behind the seemingly endless harvest is another busy summer ritual — picking. For many elderly farmers, harvesting green beans means spending hours each day moving from one trellis to another, reaching through dense vines and picking bean after bean by hand.
A nail salon in Jining, Shandong Province, recently went viral after offering free "bean-picking manicures" to residents aged 60 and above. Instead of fashionable designs or glittering decorations, the salon applies thicker, longer nail extensions that make it easier to pinch and snap off the beans while protecting fingertips from pain. A coat of colored polish is added simply to help conceal stains left by vegetable sap, according to video clips circulating on Chinese social media platforms Douyin and Sina Weibo. 
The salon owner, herself the daughter of farmers, said thumb injuries and damaged fingernails are common during the bean-picking process. In videos posted on her Douyin account, many elderly women said the manicures made picking beans much easier. Even more amusingly, some older men initially refused to get a manicure, only to change their minds after hearing enthusiastic recommendations from the "grandmas' group."
For perhaps the first time, beauty took a back seat to practicality, and a manicure became another way of caring for hardworking hands.
While the internet continues to joke about undercooked beans as a shortcut to weight loss, doctors stress there is nothing amusing about eating them raw. Liang Jiajing, a clinical nutritionist at the Second Affiliated Hospital of Anhui Medical University, said raw or undercooked beans contain naturally occurring toxins that can cause nausea, vomiting, abdominal pain and diarrhea, but the toxins are destroyed through thorough cooking, according to a Jimu News report. 
The internet may remember green beans as the latest viral "weight-loss hack." In Shandong, however, they tell very different stories — one of overflowing harvests, bags of beans exchanged between neighbors, family recipes passed down through generations, and hardworking hands that quietly bring the harvest to the table. Long after the online jokes fade, the taste of summer — and of home — remains.
。  从1996年落地中国，到2026年深耕市场三十年，沃尔玛始终贴合中国家庭的日常消费需求，不断调整经营模式、优化商品和服务，持续适配本土消费习惯，在服务消费者的过程中，实现了自身在华业务的稳步发展和持续迭代。  现代零售落地，助力家庭一站式消费  1996年8月12日，沃尔玛在深圳开出中国内地第一家沃尔玛购物广场与第一家山姆会员商店，将标准化现代商超、仓储式会员制零售模式引入国内。门店汇集全品类生活用品，搭配标准化的服务体系以及稳定透明的“天天平价”模式，打造出完整的一站式购物场景，消费者无需多处奔波，即可一次性采购齐全家庭所需各类商品。  全新的购物模式，改变了传统零散采购的生活方式，解决了以往购物流程繁琐等问题，大幅提升了日常购物的便捷度，轻松适配家庭日常采购需求，逛超市也慢慢成为很多家庭日常休闲采购的选择。  进入中国市场后，沃尔玛主动贴合本土消费特点调整经营策略，结合中国家庭的饮食结构、日常购物和节庆消费习惯，持续优化店内商品结构，新增各类中式食材、传统节庆商品，贴合本地消费者的购物偏好，快速适配本土市场，完成业态落地与初期布局。  依托标准化的零售运营模式和本土化的商品调整，沃尔玛稳步推进核心城市门店布局，扎实筑牢自身在华的经营根基，逐步走进万千中国家庭的日常生活。  供应链与全渠道破局，夯实家庭品质消费根基  随着大众生活节奏加快，消费者对购物便捷度、商品品质，尤其是生鲜食材的新鲜度和安全性有了更高要求。贴合大众日常消费变化，沃尔玛持续升级自身供应链与经营渠道，不断优化消费服务体验。  2010年，沃尔玛上线线上电商渠道，改变单一的线下门店经营模式，搭建线上线下融合的购物体系，让消费者可以线上选购、线下取货，摆脱购物的时间与场地限制。

E | 2014年，沃尔玛搭建标准化鲜食配送网络，建成覆盖核心区域的全程冷链体系，对生鲜商品实行统一采购、统一品控、统一配送，全方位优化生鲜商品的配送和存储流程。

F |   一系列举措切实优化了消费者的日常购物体验。线上渠道有效节省了消费者的购物时间，适配快节奏的生活方式；标准化冷链配送体系，有效保障了生鲜食材的新鲜度和安全性，稳定生鲜日常供给，降低商品损耗，让家庭日常生鲜采购更安心、更实惠。  基于国内消费者不断升级的购物需求，沃尔玛持续打磨全渠道运营能力和生鲜供应链体系，不断补齐服务短板、提升商品品质，持续强化自身在华经营实力，稳步适配本土消费市场的变化。  双业态精准适配，呼应高质量发展多元消费需求  如今大众消费更加精细化、品质化，不同家庭的消费需求呈现差异化特点，普通家庭注重高性价比，更多消费者开始追求高品质、个性化的购物体验。针对分层化的消费需求，沃尔玛持续打磨双业态布局，精准匹配不同消费者的购物诉求。

G |   山姆会员商店聚焦品质消费，依托全球供应链和严苛的品控标准，主打全球精选好物与差异化自有品牌商品，适配追求精致生活的家庭消费需求。山姆在华会员增长势头持续向好，首个百万会籍积累耗时22年，2021年仅6个月便新增百万会员。同时，山姆持续贴合本土市场创新，结合各地消费偏好调整商品，在山东等地门店推出本地特色商品，同时携手本土产业链打造高品质自有品牌产品，依托多道严苛品控流程，保障商品品质。目前山姆已进驻全国30多个城市，开设近70家门店，会员规模和续卡率始终保持稳定向好的态势。  面向大众日常消费的沃尔玛商超业态也在持续升级，通过社区店布局、年度门店升级计划，搭建大店、社区店、线上APP相结合的全渠道服务矩阵，贴近社区居民生活，提升便民服务能力。旗下自有品牌“沃集鲜”聚焦家庭刚需消费，搭建全链路品控体系，推出经过多重检测的生鲜肉类、认证海产品等民生商品，同时结合本土特色打造多款专属产品系列，贴合普通家庭高性价比的品质消费需求。  经过三十年深耕，沃尔玛中国业务覆盖全国一百多个城市，拥有数百家线下门店和20多家标准化配送中心，2026财年净销售额达247亿美元，电商渗透率超50%，整体经营规模和数字化服务能力持续提升，常年稳居行业权威榜单前列。  深耕中国市场三十年，沃尔玛始终紧跟本土消费变化，持续推进本土化创新，不断优化商品品类、升级履约服务、完善双业态布局，贴合中国家庭的多元消费需求，实现自身在华业务的持续稳定增长。  （特约发布）。

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Published on:06:02:06