Beijing News (reporter Wang Ping) august 7 will usher in the autumn festival. The Beijing News reporter learned from a number of long-established and catering enterprises in Beijing that the ingredients related to the Liqiu "Paste Autumn Fat" dish have been prepared according to the usual supply of more than 3 times. In order to prevent the crowd from gathering too much, many stores also launched the "Liqiu" package on the takeaway platform, and set up a WeChat group reservation and reservation in advance.
Quyuan Restaurant's tea oil chopped pepper fish head has always occupied the first place in the sales of the autumn season, Quyuan Restaurant manager Ma Dongmei introduced, tea oil chopped pepper fish head needs to use reservoir fish, and to use a ruler to measure the size of the fish head one by one. It is expected that on the day of Liqiu, the sales of this dish will exceed three times that of the usual day, "because the epidemic has rebounded now, so according to the current forecast, takeaway will account for about 40% of sales." At the same time, the national intangible heritage barbecue meat such as the barbecue wan and the barbecue season is expected to sell more than 1,000 pounds in Liqiu, the sales of steamed buns in the old Xi'an Restaurant are expected to exceed 1,000 bowls, and the sales of various casserole dishes in casserole house will also exceed 600 copies. The stock volume of many stores is prepared according to about 3 times the usual sales.
In order to facilitate customers to buy Liqiu dishes at home, Hongbin Building's abalone ox head party, seafood family portrait and other Liqiu dishes all support vacuum plastic takeaway; Ma Kai Restaurant's cake roll elbow sticker Autumn Fat set is also online on the takeaway platform. The Beijing News reporter also learned that every autumn, Xinchuan noodle restaurant sauce elbows, sauce beef are selling hot, this year in order to reduce customer queuing, the store has set up a WeChat group in advance, organize customers to book in advance, make an appointment to collect.
Beijing News reporter Wang Ping
Edited by Qin Shengnan Proofreader Wang Xin