January 1-2
Qianjiang special product exhibition fair
Held at the One Center of the General Entrance Management Area
At the event site, tourists are full of people
A wide range of specialty agricultural products and delicacies
It has attracted many tourists to stop and visit, buy and taste
The tourist said: "I ate spicy and minced garlic, and the taste was very good." ”
It is understood that Hubei Lake Food Technology Co., Ltd. was established in 1998, the main crayfish deep processing products, has been 23 years of development history, the current main promotion of crayfish seasoning series products, and spicy crayfish-based, as a pre-made dish more convenient into thousands of households.
Xiu Qi, deputy general manager of Hubei Lake Food Technology Co., Ltd., said: "The best thing that sells is the spicy flavor of Lake crayfish, which is very popular all over the country. ”
Hubei Shenzun Agricultural Technology Co., Ltd. crayfish fast food series products, also attracted many tourists to taste, buy, crayfish snacks for many people are still a new thing.
Tourists said: "I just tasted the new crispy crayfish, can be eaten instantly, like a small snack, the taste is like the feeling of eating potato chips, bought a few boxes, ready to take it back to relatives and friends." ”
It is understood that the crayfish fast food products are Hubei Shenzun Agricultural Technology Co., Ltd. developed the shrimp tea ceremony series of products crispy crayfish series, staff introduction, the company broke through the traditional crayfish diet, to create light food products, enriched the diversity of crayfish products, is expected to launch eight new research and development products next year.
Chen Tao, managing director of Hubei Shenzun Agricultural Technology Co., Ltd., said: "It has brought about 30 products, the hottest is the crispy series, which is ready to eat without freezing, breaking through the traditional freezing mode of crayfish, and the current market response is very good." ”
(Qianjiang Radio and Television Media Reporter Li Linxuan Responsible Editor: Fan Yiwen)