During the New Year's Day holiday, the long-established brands in Beijing continued to be popular. This year's low temperature has made Beijing's time-honored "top color" dishes and soup dishes particularly favored, becoming the highlight of holiday consumption on New Year's Day this year.
At Quyuan Restaurant, at 3 p.m., it was supposed to be a break, but the delivery master came to the shop. Manager Ma Dongmei of Quyuan Restaurant said: "More than 100 fish heads entered in the morning, the store sold takeaways, there are more than 10 left, certainly not enough, we quickly organized the supply to ensure supply." ”
In addition to fish heads, hot soup dishes are also favored during the low-temperature New Year's Day festival, such as the lamb steamed bun of the old Xi'an Restaurant, the braised mullet egg of Tongheju, the royal soup series of grilled meat Wan, the sand pot Sandan of Yishun, the West Lake vinegar fish soup of Tongchun Garden, the sour and spicy soup of Ma Kai Restaurant, and the red cabbage soup of Dadi Western Restaurant. According to the analysis of Manager Yang again, soup dishes are particularly favored, one is that the temperature is relatively low, and because many of the old-fashioned soup dishes can only be eaten in the store.