The trend of exporting to domestic sales is obvious, and the younger generation is boosting the "rise of the national eel"
In the past two years, Chinese eel exports have turned to domestic sales. The number of domestic eel-related catering businesses has grown at a rate of over 14% for two consecutive years. The variety of eel dishes has reached more than 60,000, and nearly 10 million Chinese eat it at least once a month. eel.
Pre-made dishes save "top-class" crayfish
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Western Hunan catering culture adds a new business card, Wulong Shanzhai launches "Salamander Full Banquet"
On June 17th, at the Wulong Shanzhai Restaurant, a feast of "the most precious salamander, entertain the precious you" - the whole feast of Xiangxi giant salamander was put on the market.
Crayfish left out by young people?
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Escape from Sichuan-Chongqing cuisine is not the only way out for sauerkraut fish
According to market data analysis, the period from 2019 to 2020 belongs to the outbreak period of the pickled fish category. Meituan has released the "2018 Pickled Fish Market Development Report", which shows that the number of pickled fish stores in 2016 was 13,000.
But in just two years, the number of sauerkraut fish stores nationwide has risen to 30,000. In 2017, the growth rate of the number of sauerkraut fish stores was less than 50%, but the growth rate in 2018 was as high as 63.6%.
Jumbo Seafood Restaurant to move out of Hong Kong in June
What is the taste of Southeast Asian cuisine in Hong Kong population?
The new restaurant SAVVY of Prince Hotel Hong Kong Harbour City covers an area of more than 744m². The interior design style is based on different dining areas such as bar, main dining area and VIP room, using lighting and decoration materials to create a completely different style and atmosphere. Like the main meal area, there is an open kitchen on one side and a table seat that pays attention to the sense of space on the other side.
"Baijiao Sea Bass" Tourism Culture Carnival
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