During the National Day holiday, all the long-established restaurants in Beijing have ushered in a peak of consumption online and offline, and the long-established customers such as The Drum Tower Ma Kai Restaurant and the Tonghe Jushi Chahai Store near the Shicha SeaView Area have doubled, and the intangible cultural heritage food has been warmly welcomed by many tourists.
"The number of visitors during the holidays has doubled compared to usual, and it receives nearly 3,000 people a day." According to Lu Yongjie, manager of The Drum Tower Ma Kai Restaurant, the number of diners on the 1st day was even higher, and many of them were foreign tourists who came to visit.
The intangible cultural heritage skills of the long-established restaurants also attract many tourists to taste. Tongchun Garden Hotel's Jiangsu cuisine production technology has just been certified as a Beijing municipal intangible cultural heritage project, according to the Executive Chef of Tongchun Garden Hotel, the inheritor of the intangible cultural heritage skills Wang Hongqing introduced, during the National Day in the town store dish squirrel mandarin fish almost the table must be ordered, can sell more than 100 pieces a day, the signature stewed crab powder lion head also sells nearly 100 copies a day.
In addition, the traffic and sales during the national day holiday such as Hongbin Building, Kebab Wan, GrillEd Meat Season, Emei Restaurant, Quyuan Restaurant, Casserole House, Liuquan Ju, Youyishun, Xilaishun, Dadi Western Restaurant and other long-established National Day holidays are almost doubled. The long-established Dongxing Building also achieved a sales growth of 10% year-on-year.
In addition to going out to restaurants, many consumers choose to order food online and avoid the peak of crowds to enjoy long-established food at home. It is reported that the takeaway sales of the Tongchunyuan Hotel during the holiday increased by 276% year-on-year, the holiday takeaway sales of the Gulou Ma Kai Restaurant rose by 175% year-on-year, the takeaway sales of long-established restaurants such as Tongheju Hotel, Qingfeng Bun Shop, huatian Yanji restaurant and so on increased by more than 50% year-on-year, and the holiday takeaway of Huatian Eryouju, Huguosi Snacks, Huifeng Restaurant, Xiangfei Roast Chicken and other brands also increased by more than 20% year-on-year.
During the National Day, the weather turned cooler, and the warm and hot food also ushered in the peak of sales in advance, and the Yan'an steamed bun of the old Xi'an Restaurant was favored by many diners. In the old Xi'an Restaurant Xinjiekou General Store, Yan'an steamed bun is almost a must-order on the table, and takeaway steamed bun is also selling hot. According to Bai Musha, manager of the old Xi'an restaurant, the steamed steamed dine-in meals of xinjiekou and Gulou stores plus takeaway can sell up to more than 1,000 bowls a day.
The national intangible cultural heritage barbecue in the roast meat season sells an average of more than 1,000 catties per day; the casserole menu of casserole ju can reach 700 to 800 copies a day; the Emei version of Mao Blood Wang, specially made by Emei Restaurant, is not only a must-order at the table, but also becomes the top of the takeaway sales list; Hongbin Lou's casserole sheep's head, another Smooth casserole sander and old Beijing hot pot, Quyuan Restaurant tea oil chopped pepper fish head and other soups are rich and hot dishes, dine-in and takeaway sales are almost three or four times the usual.