荣山锅是深圳荣川菜与成都九品风联手打造的全新野菌士鸡火锅品牌。依托九品风超二十年的野菌供应链，以及荣川菜匠心选材、守正传承的理念，荣山锅以“鲜”为核心。每日手工现熬菌菇鸡牛汤锅底，搭配散养280天的山林大扇鸡和四川野菌，融合出清鲜醇厚的美味，凭对自然本味和烹饪技艺的坚守，在激烈市场中备受关注。品牌从0 - 1落地时，至道品牌与荣山锅团队紧密合作。至道深入探寻品牌核心，被极致产品主义理念打动，围绕产品进行品牌策略与视觉呈现。策略上打造“寻遍山野，以鲜为荣”口号，关联食材、口味与品牌名，还凝练出“臻”“鲜”“专”三大产品信任状，助力荣山锅扎根市场，让品牌理念更易被消费者感知与传播。
Rong Pot is a brand - new wild mushroom and free - range chicken hot - pot brand jointly created by Rong Chuan Cai in Shenzhen and Joy in Soup in Chengdu. Relying on Joy in Soup's wild mushroom supply chain that has been in operation for more than 20 years and Rong Chuan Cai's concept of carefully selecting ingredients and adhering to tradition, Rong Pot takes freshness as its pride. Using a mushroom, chicken, and beef broth that is freshly simmered and strained by hand every day as the soup base, it carefully selects large - fan chickens that have been free - range in the mountains for 280 days, and combines them with wild mushrooms from Sichuan to create a pot of clear, fresh, and mellow flavor. This respect for the natural flavor and the adherence to cooking techniques have made Rong Pot stand out in the highly competitive wild - mushroom - chicken - hot - pot market segment.
