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.
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%.
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.