Reading guide: Crayfish that used to be popular in the night market, why are fewer and fewer people eating it? 4 major drawbacks are disappointing
In the heat of summer, when night falls and the city lights up with neon lights, many people choose to step out of their homes and head to the lively night markets to enjoy the unique nightlife and food.
Among the many night market delicacies, crayfish once became the "king of the night market" with its unique taste and charm, and was sought after by countless diners.
However, in recent years, it has been found that the crayfish stalls at the night market seem to be less popular and the number of people eating crayfish is gradually decreasing. What is the reason behind this? 4 major disadvantages are disappointing!
First, the price fluctuation of crayfish and market saturation
As a seasonal ingredient, the price of crayfish is affected by a variety of factors. In the past, the price of crayfish remained high, and it once became a luxury on the table. However, with the continuous development of crayfish farming technology and the increase in production in recent years, the price of crayfish has gradually decreased, and even the phenomenon of "price war" has appeared. This makes the originally noble crayfish accessible to the people, but it also gives many consumers the impression that it is "cheap".
At the same time, with the continuous expansion of the crayfish market, more and more businesses have joined the ranks of crayfish operations, resulting in increasingly fierce market competition. In order to attract customers, some merchants have begun to adopt a low-price strategy, which has further lowered the market price of crayfish. However, although this price war attracts a large number of consumers in the short term, in the long run, it damages the quality and taste of crayfish, leaving many customers disappointed.
2. Concerns about food safety and hygiene
The breeding environment and growth process of crayfish have always been the focus of attention. In the past, due to the pursuit of profits, some unscrupulous businesses adopted non-standard breeding methods, resulting in a poor growth environment for crayfish, and the body may carry a large number of heavy metals, bacteria and other harmful substances. These problems not only affect the quality and taste of crayfish, but also cause many consumers to worry about food safety and hygiene.
In addition, the way crayfish is cooked is also controversial. In order to pursue texture and taste, some merchants use a lot of fat and seasonings to cook crayfish, which makes the fat content and calories of crayfish increase significantly. This unhealthy cooking method not only deprives crayfish of its original nutritional value, but also discourages many consumers who pursue a healthy diet.
3. Single taste and lack of innovation
The single taste of crayfish is also an important reason for its "fall from favor". In the past, the taste of crayfish was mainly spicy, thirteen spices and other heavy flavors, although these flavors can attract some consumers, but for the pursuit of diversity and personalization, it is obvious that they can no longer meet their needs.
At the same time, some businesses lack a sense of innovation when operating crayfish, and just blindly imitate and copy traditional tastes and practices, without timely adjustment and innovation according to market changes and consumer needs. This lack of innovation has made crayfish gradually lose its attractiveness, and it has also caused consumers to have aesthetic fatigue with it.
Fourth, the change and diversification of consumer demand
With the development of society and the improvement of people's living standards, the needs and tastes of consumers are constantly changing and upgrading. Although crayfish was once all the rage, consumers' demand for food is not only about texture and taste, but also about the health, nutrition and quality of the ingredients.
At the same time, consumers' choices of food are becoming more diversified and personalized. They are no longer satisfied with a single gastronomic experience, but want to be able to enjoy different tastes and styles of food on different occasions and situations. This diversified and personalized demand has gradually lost the market advantage of crayfish, a single-flavor delicacy.
To sum up, the road of crayfish's "fall from grace" is not accidental. From price fluctuations and market saturation, concerns about food safety and hygiene, monotony and lack of innovation, to changes and diversification of consumer demand, crayfish are facing many challenges and dilemmas.
However, for the traditional delicacy of crayfish, as long as we can face up to the problem and actively look for solutions, I believe it can still glow with new vitality and vitality.