Tomorrow the "Eleventh" long holiday will begin, do you plan what kind of food to eat?
As the saying goes: "Autumn wind rises, crab feet itch". Recently, the Yangcheng Lake hairy crab on the fresh platform has entered a hot selling period, and the "niche" good crabs in other areas are also poised to go, all kinds of wine, vegetables, snacks, flowers are good companions for the holiday; local long-established brands have also prepared many new dishes limited to autumn, in addition to the hairy crabs raised in the lake, not long ago, the East China Sea Open Fishing also sent a lot of fresh seafood for foodies, including barracuda crabs with a variety of cooking methods, etc. The taste of sea and lake crabs is on the battlefield.
The National Day is coming, in addition to friends traveling together, there are also many families who choose to spend this National Day holiday at home this year.
Coinciding with the listing of hairy crabs, the consumption of domestic seafood and aquatic products has ushered in a sharp rise. The authentic Yangcheng Lake hairy crab directly harvested by Hema has entered a hot selling period, with sales up 210% month-on-month. In addition to the hairy crabs of Yangcheng Lake, fresh buyers around Hema are also actively exploring good crabs in the region, such as the Goseong Lake hairy crab in Nanjing, the Hairy Crab in Liangzi Lake in Wuhan, and the Datong Lake Hairy Crab in Changsha, and it is expected that the sales of these "niche" brands of hairy crabs will also increase by more than 70% over the same period last year, and many users will place orders through mobile phone apps and enjoy delicious lake crabs at home.
According to the data estimates, due to the large number of consumption scenarios such as National Day gifts, family dinners, and friend gatherings, the increase in high-end liquors such as liquor and foreign liquor will be the most obvious, and it is expected that the sales growth will exceed 50% of the weekday. Some low-grade wines suitable for young consumer groups, such as rice wine and rice wine with hairy crabs, will also usher in greater growth.
Of course, the fitness family, in this long holiday, will still be self-disciplined "harsh". At present, among the organic dishes sold in Hema, Plateau Organic Roman Semi-Upright Lettuce, Organic Broccoli, Organic Carrots are recommended by fitness people, and recently launched organic steak mushrooms, organic radish leaves, organic horseshoe shoots and other new products, adding a touch of organic freshness to the National Day table. At the same time, low-fat 0-sugar drinks have also become an army of pre-holiday hoarders.
It is worth mentioning that during the National Day, the platform will launch a variety of leisure baking snacks such as "banana milk", "enamel bowl cake", "three musketeers of mochi", etc., providing the best food companion for holiday outings and camping and home brushing dramas.
In addition to food, sales of flowers that add a touch of beauty to the festival are also expected to grow significantly. Hema Garden's flower sales during this year's National Day are estimated to be 7-8 times that of last year, 2-3 times that of usual, and have placed orders in advance through the base in Yunnan for a large number of stockpiles. Autumn is coming, the first tulips are on the market, and together with retro autumn hydrangeas and sunflowers, they have become the most popular flower categories among consumers.
Among the many autumn-limited new dishes in Yuyuan Garden, the most eye-catching may be the "crab" series: golden autumn crab jelly, ancient French crab bone sauce, pike crab sauce roasted Taizhou bean noodles, crab powder and vegetable stuffed roasted morel mushrooms...
As a representative of the Haipai cuisine, LuboLang, this time the newly launched autumn menu uses pike crab with Taizhou bean noodles, and the sauce roast method makes a bowl of seemingly ordinary bean noodles have an unusual umami taste. In particular, the pike crab in this dish uses "little lady crab". Si Jiong, the head chef of the Green Wave Corridor, revealed that the so-called "little girl crab" specifically refers to the female pike crab that has not yet fully developed into a mature shell, which is small but has a lot of crab yellow, so it is very popular with the consumer market along the coast.
The combination of pike crab and Taizhou bean noodles can make the bean noodles full of crab flavor during the cooking and softening process, so this dish only needs a simple seasoning. It is worth noting that the supply period of "Little Lady Crab" is very short, "generally it will be released from the market until late October, so customers who want to taste it are advised to call first." In addition, Green Wave Gallery has also launched new autumn products such as honey juice pine plate meat with tender ling, ginger juice boiled lotus belt, tangerine grapefruit persimmon balls, yogurt snowflake fat beef jelly and so on.
In addition to the pike crab in the sea, hairy crab can be said to be the favorite of Shanghainese in autumn. How much can Shanghainese love crabs? According to Wang Chenghui, chief expert of the Shanghai River Crab Industry Technology System and professor of Shanghai Ocean University, "Shanghai consumes about 60,000 tons of hairy crabs a year, which is already one of the most important hairy crab markets in the country." ”
In general, the most common way for Shanghainese to eat hairy crab is steaming, dipping a little ginger vinegar when eating, to remove the fishy cold and at the same time make the crab's umami taste to a higher level. Such delicious hairy crabs in the hands of professional chefs have changed more creative ways to eat.
As a long-established Shanghai hotel, the chefs of Yuyuan Garden, Vitality City and Nanxiang Impression City have used their brains to use seasonal ingredients such as chestnuts, red crabs and eels to launch more than 20 new autumn products in one go. Among them, a "golden autumn crab jelly" in Yuyuan Shop is really eye-catching, and the crab yellow and crab meat of hairy crabs in the season are as crystal clear as frost.
Luo Yulin, the fifth generation of non-hereditary heirs of the old hotel in Shanghai, said that this golden autumn crab jelly seems simple, but it is actually quite laborious, "First of all, the hairy crab should be washed and cooked, and then the crab yellow and crab meat including crab leg meat are manually removed one by one, and seasoned with vinegar, sugar and ginger into juice, and finally finalized on the table." ”
Also constantly updating the menu is the time-honored Dexing Restaurant in China. Since the relocation from the original South Gate area to the Old West Gate at the end of May this year, the popularity of new stores has not diminished. According to the store manager, private room reservations during the eleventh period were hot, "many guests called half a month in advance to book for consultation, basically based on family dinners." ”
In order to better enrich the dinner needs of citizens and customers during the festival, Dexing Restaurant specially launched 12 new products before the festival, from cold and hot dishes to dim sum.
Mei Lin, the head chef of Dexing Restaurant Fuxing Hui Restaurant, said, "The theme of our new dishes this time is to carry out 'micro-innovation' around the home-cooked taste of autumn, adding autumn elements on the basis of retaining the characteristics of the gang, and improving the public's acceptance of new dishes. ”
For example, the orange ribs are based on the sweet and sour ribs that are loved by Shanghainese. In addition to the homemade sweet and sour sauce in the store, this time it also specially added orange juice and orange meat, making a traditional hongan dish with thick oil and red sauce fashionable and fresh.
Such "micro-innovations" are also reflected in their other new autumn dishes: ancient French Benbang crab bone sauce, steamed pike crab with egg yockery, home-roasted pomfret, ancient steamed persimmon cake cake, etc., all based on the traditional flavor of the gang, innovative improvements to adapt to the preferences of emerging consumer groups, and gradually awaken the memory of young consumers of long-established foods from a little bit.
Source: Thoughtful