In autumn, the sales of various "golden" seasonal delicacies on the market have ushered in a wave of sales. This holiday, "National Style Gold" has become a new holiday food trend.
On the morning of October 4, the reporter saw at the "Dingdong Grocery Shopping" Wenxiang site that as the "top stream" of autumn cuisine, hairy crabs from Yangcheng Lake that came out of the water in late September were crawling flexibly in the pool, and they were put on the shelves in sufficient stock status during this holiday together with hairy crabs from the Yellow River Estuary, snow crabs from Xinjiang Tianshan Mountain and Qingshui Lake from production areas. The hairy crabs are very popular with consumers, and the reporter learned that the daily purchase volume of hairy crabs at the site is more than 400, and it has been sold out every day since the holiday.
Domestic fruits are also popular players in "golden" cuisine, and in the cold storage of the station, I saw domestic landmark fruits such as Fujian's Guanxi honey pomelo, sandwich honey orange, Shaanxi's persimmon and golden kiwi fruit all neatly placed on the shelves. During the Double Festival, these "golden" seasonal fruits have formed a "golden army", providing different choices for consumers' tables, and in just one morning, the sales volume reached hundreds of orders.
Xu Sanyan, head of Wenxiang Station, told reporters that during the National Day, grapefruit and hairy crabs occupy the top spot in the list of "golden" cuisine, "the peak is that hairy crabs can be sold more than 400 a day, and grapefruit can sell more than 600."
In addition, the golden and fragrant osmanthus flavored food is also very popular, and traditional dim sum such as osmanthus wine cake, osmanthus wine cheesecake, flower wine made fresh milk rice balls and other traditional dim sum have also achieved good sales results this holiday. It is understood that since September, the search volume of "osmanthus" on the "Dingdong Grocery Shopping" App has increased by 280% compared with the previous month.
Text, picture: Zhang Li
Editor: Fan Jiaqi