各地咖啡店推出肥肠蟹壳等创意特调引流，旨在通过融合本土风味打破市场同质化竞争。
文｜饮品报
把咖啡倒进螃蟹壳，这事你敢想？
就在近日，浙江舟山、宁波等地推出梭子蟹拿铁，产品在完整的蟹壳中注入拿铁。短时间内，顾客对着蟹壳嗦咖啡的打卡照片刷屏全网。网友赐名“腥巴壳咖啡”，“舟山腥巴壳”“舟山咖啡店老板在梭子蟹壳上拉花”等多个话题更是引发热议。
当醇香咖啡遇上鲜活海蟹壳，网友：舟山咖啡师的脑洞到底是怎么长的？
01、从蟹壳到肥肠，咖啡师这是要开席？
咖啡师的下半场，拼的是“厨师证”？
在“腥巴壳”之前，早有一批“以菜入咖”的创（奇）意（葩）咖啡走红。其中，“腥巴壳”的家乡浙江更是扎堆带动一场场流量盛宴。西湖醋鱼、梅干菜、萧山萝卜干、童子尿蛋等地方风物排队入场。
浙江篇
梭子蟹壳拿铁（腥巴壳咖啡）：蟹壳经过清洁、去腥、烘干处理后，自带淡淡海产鲜甜，再浇入拿铁，讲究的主理人还会在奶泡上勾一个拉花。甚至，在蟹壳咖啡后，又出现了蚝壳咖啡，同样引发热议。
西湖醋鱼咖啡：“杭州人看了都沉默”的西湖醋鱼咖啡，在今年3月意外走红。此后，便开始了“全国巡泡”。“2026上海国际咖啡文化节”、“马路摘星计划”等活动均出现了西湖醋鱼咖啡的身影。
童子尿蛋美式：“外地人不太敢接受”，但在东阳本地的一家咖啡店，童子尿蛋美式上线初期每天要卖上百杯。它是将童子尿蛋与美式咖啡相结合呈现的一款产品。目前已下架，店员回应称“想喝得自己带蛋”。该店还推出一款梅干菜芝士拿铁，把当地食材“咖啡化”，似乎成为这家店的“执念”。
萧山萝卜干乳酪拿铁：非遗萝卜干和咖啡混搭，这是萧山老字号王泰和食品与得逸咖啡联名推出的“跨界咖啡”。“甜咸”口感让顾客直呼“特别”，不少顾客在购买咖啡时“顺手买一份萝卜干。”
川渝篇
肥肠咖啡：又一款让消费者集体沉默的咖啡：“爱吃肥肠和爱喝咖啡的人，都沉默了。”它是将本地红烧肥肠的卤汁和咖啡融合，商家主动设置了三级口味挑战，等级越高“肥肠味”越重。
青花椒拿铁：川菜的灵魂佐料也被请进了咖啡吧台，顾客可以同时尝到鲜明的花椒香和拿铁香。且这款咖啡近两年似乎每年都会“走红”一次，去年，还因此带动永川青花椒出圈。
圆根酸菜美式：四川人表示，万物皆可酸菜，咖啡也逃不过。这款咖啡是将当地特色圆根菜融入美式咖啡。流量高峰期，一个下午就卖出100多杯。
放眼全国，这场“咖啡入菜”的风潮远不止于江浙川渝。
湖北襄阳的黄酒美式，把黄酒装进了咖啡杯，日均销量突破200杯；福建厦门的沙茶拿铁，咸香辛香的沙茶酱与咖啡微苦彼此交织；江苏苏州的香青菜拿铁，将国家地理标志产品榨汁入咖，上线5天销售额破万；重庆涪陵的榨菜咖啡，据说吸引了20多个国家和国际组织的海外人权专家前来品鉴；广东潮汕的咸菜咖啡，加入咸菜、皮蛋和气泡水，高峰期日销上百杯。
从蟹壳到肥肠，从黄酒到咸菜，咖啡师的“菜单”还在不断加长。你永远猜不到，下一个被装进咖啡杯里的，会是哪道家乡菜。
咖啡师们，为何大开脑洞，热衷于以菜入咖？
02、当咖啡师开始“不按常理出牌”，咖啡圈在“折腾”什么？
当蟹壳、生蚝壳成为咖啡容器，西湖醋鱼的醋胶挂上了咖啡杯沿，红烧肥肠的卤汁和美式融为一体……各式稀奇古怪的创意咖啡，让不少网友直呼“以为走错了片场”。
全国各地咖啡师上演“转行”当起了厨师，把看家菜一杯杯端上吧台，这场集体“整活”，是咖啡圈的内卷新方向，还是另有门道？
1、打破边界：用“做菜”的思维做咖啡
咖啡是餐饮行业为数不多保持正向增长的赛道。窄门餐眼截至2026年8月的数据显示，咖啡行业近一年新开店7.7万家，近一年净增长1.6万家。其中，瑞幸以超过3.6万家门店的体量一骑绝尘，库迪的门店数量也超过1.5万家。
头部品牌加速跑马圈地，中小品牌的生存空间越来越窄。与之同期，咖啡的价格卷到了地板，风味卷到了尽头，独立咖啡馆想要被看见，需要换个玩法。
而“+菜”的玩法，已经被茶饮圈验证。近两年，羽衣甘蓝、红菜头、紫甘蓝等蔬菜从沙拉碗走进奶茶杯，成就了“超级植物茶”这一细分品类。这股“入菜”风刮到咖啡业，挪瓦咖啡紧跟其后推出红菜头紫甘蓝美式、羽衣甘蓝轻咖，Tims也端出了红菜头花旗参能量瓶。
热搜上的蟹壳、肥肠、西湖醋鱼，不过是这场“以菜入咖”浪潮中极致的缩影。当“做菜”的思维进入咖啡吧台，边界一旦被打破，想象力便突破天花板，那些曾经和咖啡风马牛不相及的地方风物开始倒进咖啡杯。
2、制造话题：把创意做成社交货币
蟹壳容器、肥肠+咖啡……这些“黑暗料理”式的搭配，本身就是流量密码。
肥肠咖啡走红后，话题“咖啡已经发展成这样了吗”登上热搜，门店销售额翻倍，川渝游客专程打卡。一杯猎奇咖啡，让一家小店成为旅游目的地。
同样，西湖醋鱼咖啡、童子尿蛋美式也曾以不同的姿势成为网搜热词。这些咖啡的传播路径高度一致——社交平台发图→网友玩梗→冲上热搜→线下打卡→二次传播。在这条传播链上，咖啡的关键身份是“九宫格素材”。相对于“好不好喝”，顾客更在意它们能否吸引“点赞讨论”。
3、借势地域文化：为咖啡贴上一张本土身份证
舟山与宁波，咖啡师把当地的梭子蟹壳当杯子；在杭州，咖啡师把“德高望重”的西湖醋鱼名菜“冲”进咖啡杯；川渝，青花椒成为咖啡的配角……咖啡开始真正“长”在各自城市的土壤里。
典型如萧山萝卜干乳酪拿铁，以非遗技艺制作的萧山萝卜干打底，加入特调牛乳和咖啡。咖啡借地域文化获得辨识度，地域文化借咖啡找到了与年轻人对话的新方式，通过这杯咖啡，新消费与地域文化完成一场双向奔赴。在这场双向奔赴中，咖啡与地域文化彼此成就。
写在最后：猎奇有风险，打卡需谨慎。
这些咖啡，猎奇是流量密码，但足够猎奇的口味往往很难取悦大众的舌头。网友的“口感一言难尽”、“别为难自己的味蕾”等评论，意味着它们大多更适合出现在九宫格里，而非日常复购的清单上。
03、饮品报·饮Sir说
从东海之滨到川西平原，从江浙的蟹壳肥肠到潮汕的咸菜榨菜，咖啡师们用一杯杯“硬菜”刷新人们对咖啡的认知。这些咖啡，不再执着于讨好所有人的舌头，而是热衷于占领九宫格。
可以预见，下一杯“腥巴壳”很快会出现。而这些看似离谱的创意，本质上是咖啡与中国本土文化的一次集体对话。它不再纠结自己“像不像一杯正经咖啡”，而是开始用中国人的方式，讲中国人的咖啡故事。从这个意义上说，中国咖啡市场正在经历的，不是一场猎奇的狂欢，而是一条从“复刻”走向“创造”的必经之路。
Coffee shops across the country have launched creative special flavors such as fatty sausages and crab shells to attract traffic, aiming to break market homogenization competition by integrating local flavors.
Drink Report 1 hour ago
Article | Beverage Report
Do you dare to think about pouring coffee into crab shells?
Recently, cities such as Zhoushan and Ningbo in Zhejiang have launched a horseshoe crab latte, which is infused into the complete crab shell. In a short period of time, photos of customers checking in for crab shell coffee flooded the internet. Netizens have given the name "Fishy Bark Shell Coffee", and multiple topics such as "Zhoushan Fishy Bark Shell" and "Zhoushan Coffee Shop Owner Pulling Flowers on Shuttle Crab Shells" have sparked heated discussions.
When fragrant coffee meets fresh sea crab shells, netizen: How does the mind of Zhoushan baristas grow?
01. From crab shells to sausages, is the barista going to open a banquet?
In the second half of the barista's competition, was it for the "Chef Certificate"?
Before the "fishy crust", there was already a group of creative (exotic) coffee that became popular by incorporating vegetables into coffee. Among them, Zhejiang, the hometown of "fishy shell", is even more crowded to drive a series of traffic feasts. West Lake Fish in Vinegar Sauce, Meigan cai, Xiaoshan dried radish, children's urine eggs and other local customs line up to enter.
Zhejiang Chapter
Shuttle crab shell latte (fishy crust coffee): After cleaning, deodorizing, and drying, the crab shell comes with a light seafood sweetness, and then poured into the latte. The skilled chef will also add a latte to the milk foam. Even after crab shell coffee, oyster shell coffee emerged, which also sparked heated discussions.
West Lake Fish in Vinegar Sauce Coffee: West Lake Fish in Vinegar Sauce Coffee, "Hangzhou people are silent when they see it," became an unexpected hit in March this year. Afterwards, the 'National Tour' began. "2026 Shanghai International Coffee Culture Festival", "Road Star Picking Plan" and other activities have appeared West Lake Fish in Vinegar Sauce Coffee.
Boy Pee Egg Americano: "Outsiders may not dare to accept it," but at a local coffee shop in Dongyang, Boy Pee Egg Americano sold hundreds of cups per day during its initial launch. It is a product that combines children's urine eggs with American coffee. At present, it has been taken down, and the staff responded that 'if you want to drink, you have to bring your own eggs'. The store also launched a Meigan cai cheese latte, which "coffee" the local ingredients, and seems to be the "obsession" of the store.
Xiaoshan Carrot Dried Cheese Latte: A mix of intangible cultural heritage radish dried and coffee, this is a "cross-border coffee" jointly launched by Xiaoshan time-honored brand Wang Taihe Food and Deyi Coffee. The "sweet and salty" taste makes customers exclaim "special", and many customers "casually buy a portion of dried radish" when buying coffee
Sichuan Chongqing section
Fat Intestine Coffee: Another coffee that has silenced consumers collectively: "People who love to eat fat intestines and drink coffee have all gone silent." It combines the braised sauce of local braised fat intestines with coffee, and the merchant actively sets a three-level taste challenge, with the higher the level, the heavier the "fat intestine flavor".
Blue and white pepper latte: the soul seasoning of Sichuan cuisine has also been invited to the coffee bar, where customers can taste the distinct aroma of Sichuan pepper and latte at the same time. And this coffee seems to have become popular every year in the past two years, and last year, it even led to the popularity of Yongchuan green Sichuan pepper.
Round root pickled Chinese cabbage American style: Sichuan people say that everything can be pickled Chinese cabbage, and coffee can't escape. This coffee blends local specialty round root vegetables into American style coffee. During peak traffic hours, over 100 cups were sold in one afternoon.
Looking at the whole country, the trend of "coffee in vegetables" is far more than just in Jiangsu, Zhejiang, Sichuan, and Chongqing.
The American style yellow wine from Xiangyang, Hubei, is packaged in coffee cups and has a daily sales volume of over 200 cups; The sand tea latte from Xiamen, Fujian, interweaves salty and spicy sand tea sauce with slightly bitter coffee; The fragrant green vegetable latte from Suzhou, Jiangsu, juiced national geographical indication products into coffee and sold over 10000 yuan in sales within 5 days of its launch; The pickled vegetable coffee in Fuling, Chongqing, is said to have attracted overseas human rights experts from more than 20 countries and international organizations to come and taste it; The salted vegetable coffee in Chaoshan, Guangdong, with salted vegetables, Century egg and bubble water, sells hundreds of cups a day at peak hours.
From crab shells to sausages, from yellow wine to pickles, the barista's menu is constantly expanding. You can never guess which hometown dish will be put into the coffee cup next.
Why are baristas so imaginative and enthusiastic about using food to make their coffee?
02. When baristas start playing against common sense, what is the coffee industry causing trouble?
When crab shells and oyster shells become coffee containers, the vinegar glue of West Lake Fish in Vinegar Sauce is hung on the edge of the coffee cup, and the sauce of braised fat sausage is integrated with American style... All kinds of strange and creative coffee make many netizens directly say "they thought they were going to the wrong place".
Baristas across the country have staged a "career transition" and become chefs, bringing home cooked dishes cup by cup to the bar. Is this collective "clean-up" a new direction of internal competition in the coffee industry, or is there another way?
1. Breaking Boundaries: Making Coffee with a Cooking Mindset
Coffee is one of the few tracks in the catering industry that maintains positive growth. According to data from Narrow Gate Restaurant as of August 2026, the coffee industry has opened 77000 new stores in the past year, with a net growth of 16000. Among them, Luckin Coffee stands out with over 36000 stores, while Kudi has over 15000 stores.
Top brands are accelerating their efforts to expand their market share, while the survival space for small and medium-sized brands is becoming increasingly narrow. At the same time, the price of coffee has rolled up to the floor, and the flavor has reached its limit. Independent coffee shops need to change their gameplay in order to be seen.
The gameplay of "+dish" has been verified by the tea drinking circle. In the past two years, vegetables such as kale, red cabbage, and purple cabbage have moved from salad bowls to milk tea cups, creating the sub category of "super plant tea". This trend of "entering the food" has swept into the coffee industry, and Novacoffee has followed suit with red cabbage, purple cabbage American style, and kale light coffee. Tims has also launched a red cabbage, American ginseng energy bottle.
Crab shells, fat intestines and West Lake Fish in Vinegar Sauce on the hot search are just the epitome of the wave of "adding vegetables to coffee". When the thought of "cooking" enters the coffee bar, once the boundaries are broken, imagination breaks through the ceiling, and the scenery that used to be out of touch with coffee begins to pour into the coffee cup.
2. Creating a Topic: Turning Creativity into Social Currency
Crab shell container, fat sausage+coffee... These "dark cuisine" style combinations are themselves traffic passwords.
After the popularity of Fat Intestine Coffee, the topic "Has Coffee Developed Like This?" became a hot topic, doubling store sales and attracting tourists from Sichuan and Chongqing to check in. A cup of curiosity coffee turns a small shop into a tourist destination.
Similarly, West Lake Fish in Vinegar Sauce Coffee and Boy Urine Egg American Style have also become popular online search words in different positions. The dissemination path of these coffees is highly consistent - posting pictures on social media platforms → playing memes with netizens → trending online → checking in offline → secondary dissemination. On this chain of dissemination, the key identity of coffee is the "nine grid material". Compared to "whether it tastes good or not", customers are more concerned about whether they can attract "likes and discussions".
3. Taking advantage of regional culture: attaching a local ID card to coffee
In Zhoushan and Ningbo, baristas use local shuttle crab shells as cups; In Hangzhou, baristas "rush" West Lake Fish in Vinegar Sauce into their coffee cups; In Sichuan and Chongqing, green pepper has become the supporting role of coffee... Coffee has really "grown" in the soil of their respective cities.
A typical example is the Xiaoshan dried radish cheese latte, made with intangible cultural heritage techniques and topped with Xiaoshan dried radish, mixed with specially formulated milk and coffee. Coffee has gained recognition through regional culture, and regional culture has found a new way to communicate with young people through coffee. Through this cup of coffee, new consumption and regional culture have completed a two-way journey. In this two-way journey, coffee and regional culture complement each other.
At the end: Hunting for novelty carries risks, and caution should be exercised when checking in.
These coffees, being curious is the traffic code, but the taste that is curious enough is often difficult to please the public's tongue. The comments from netizens such as' the taste is hard to describe 'and' don't make things difficult for your taste buds' indicate that they are mostly more suitable for appearing in the Nine Palace Grid rather than on daily repurchase lists.
03. Beverage Report - Sir said
From the coast of the East China Sea to the plain of western Sichuan, from crab shell sausages in Jiangsu and Zhejiang to pickled vegetables and pickled vegetables in Chaoshan, baristas refresh people's understanding of coffee with cups of "hard vegetables". These coffees are no longer obsessed with pleasing everyone's tongue, but are enthusiastic about occupying the Nine Palaces.
It can be foreseen that the next cup of "fishy shell" will soon appear. And these seemingly outrageous ideas are essentially a collective dialogue between coffee and Chinese local culture. It no longer struggles with whether it feels like a proper cup of coffee, but instead begins to tell the story of Chinese coffee in a Chinese way. In this sense, what the Chinese coffee market is experiencing is not a carnival of curiosity, but a necessary path from "replication" to "creation".
