When you think of Shanghai souvenirs, what comes to mind? Spiced beans, butterfly puff pastry, white rabbit milk candy... And now, Shanghai famous dishes are also coming!
Recently, a new brand of "True Taste Home" has been settled on e-commerce platforms such as Hema and Jingdong, including Babao Duck in the old Shanghai Hotel, Jing Vegetarian Vegetable Bun in Songyue Lou, and Su-style soup noodles in Songhe Lou.
Is it an authentic old-fashioned dish? be!
Originally, this was an innovative move by Yuyuan Culture and Catering Group, which transformed a group of well-known Andi famous dishes in Shanghai with good reputation and high popularity into souvenirs through process improvement. For the majority of citizens and friends, many Shanghai famous dishes bought online and bought at any time "one-stop buying of time-honored brands" has become possible.
In the case of Babao Duck at an old hotel in Shanghai, diners can eat more than 10,000 ducks a year from a single store in Yuyuan Garden.
In the early stage, through extensive research on online and offline customers, the R&D team found that most people's traditional impression of Babao Duck is cheap, eaten at a specific time, and only available in offline stores, "which points out the optimization direction of Babao Duck products for us." ”
First of all, through the process improvement of the introduction of room temperature packaging, convenient cooking and eating and preservation, to meet the needs of modern people for ready to eat. At the same time, the original specifications have also been reduced by nearly 1/3, making the Eight Treasure Duck more suitable for 1-3 people to eat, so that it not only solves the pain point that can only be frozen so it is difficult to store, but also expands its eating scene, breaking the traditional "food" clock: the New Year's Festival products are transformed into daily consumer goods, and a big step forward towards the goal of "making a famous Shanghai dish into a Shanghai souvenir".
Another main product is the Suzhou Songhe Tower's Su-style noodle series.
The noodles here are only made of wheat cores accounting for about 30%, using vacuum and noodle technology to make them fully mixed evenly, and then through the seven-way rolling technology to make the noodles more ribbed, and finally baked for about 40 minutes in an environment of 50-60 ° C, making a short-term semi-dry noodle with a diameter of about 1 mm, to achieve the "lock fresh" effect and also make the taste closer to the flavor of dine-in.
A bag of Su-style semi-dried noodles, a large piece of stewed meat, a bag of soup and vegetable packets, in about 5 minutes, a bowl of Su-style braised meat noodles from Songhe Tower can be easily reproduced at home. In addition, there are different noodle toppings such as Babao hot sauce and mushroom oyster sauce, which are popular among Shanghainese, and the price ranges from 15-30 yuan.
It is worth mentioning that this joint series will also be unveiled in the Centennial Huazhang District of the Shanghai City Pavilion in the upcoming 4th China International Import Expo, together with long-established brands such as Nanxiang Mantou Shop, Green Wave Corridor and Songhe Tower.
Source: Thoughtful