The Spring Festival is approaching, how to eat the New Year’s Eve dinner? This has become a new wave of consumption opportunities, and merchants have started to take action early.
"In the past two years, due to the epidemic, more and more consumers have eaten New Year's Eve dinner at home, which has promoted the rapid development of pre-made New Year's dishes. Therefore, this year we launched the New Year's dishes project." Ning Qiang, general manager of Hema 3R Product Purchase and Sales Center, said.
In this survey by Hema, 57% of respondents in Shanghai chose to celebrate the New Year at home, 92% of respondents chose to eat at home, and 53% of them chose to use the method of "making yourself + pre-made New Year dishes" to solve the New Year's Eve dinner.
Therefore, for the New Year's Eve dinner for Shanghai consumers, Hema launched the "eight bowls" such as Supreme Bolong seafood big shots, family portraits, braised pork, gold medal eight-treasure duck, cooked drunk hairy crab, braised goose, golden coconut latte eight-treasure rice, squirrel fish, etc., as well as hard dishes such as Buddha Jump over the Wall, golden soup abalone sauce and floral chicken.
At present, some of Hema's annual dishes are being launched one after another, such as:
Hema's "family portrait" annual dishes (1.4 kg/), with a normal price of 99 yuan, and a rush price of 49.5 yuan at 0:00 on December 29.
Hema 4-6 people's Buddha Jumps Over the Wall, the pre-sale price is 299 yuan per serving. As of January 20, 2022, it can be delivered to your door on January 24.
Hema 4-6 servings of Jintang Abalone and Gastronomy Chicken, pre-sale price of 169 yuan per serving, can be delivered to your door on January 20, 2022 and January 24.
Semi-finished dishes grow rapidly
No need to pick, wash or cut vegetables, they are directly "processed" and their taste can be guaranteed, even comparable to restaurant chefs. The simplicity and convenience of semi-finished dishes have made them develop rapidly in the past two years. Various fresh food e-commerce platforms have launched semi-finished catering products, including semi-finished products from Hema Workshop, from fried shrimp, fish-flavored shredded pork, borscht, to small crispy meat, hot pot... There are more and more categories, and consumers' demand is growing very strong.
Regarding the upcoming New Year’s Eve dinner, Hema’s survey shows that young people around 35 years old are taking the dominance of the New Year’s Eve dinner. Whether to go to a restaurant to have the New Year’s Eve dinner or cook at home, this group plays a decisive role.
"The proportion of consumers interviewed who prepare New Year's Eve dinner by themselves or their lovers is 50%, and the proportion of young people in first-tier cities responsible for New Year's Eve dinner is significantly higher than that in second- and third-tier cities." Ning Qiang, general manager of Hema 3R Production and Sales Center, said.
At the same time, the respondents' acceptance of pre-made New Year dishes has been increasing. 82% of the respondents have a certain understanding of the "New Year's Vegetable Set Meal", and about 65% of the users have the intention to try to buy it.
In the eyes of merchants, the New Year’s Eve dinner is not a meal. During the Chinese New Year, many families have to prepare an average of 3.5 meals. Preparing the New Year’s Eve dinner by semi-finished products can greatly save consumers’ cooking time.
"We calculated it and used pre-made dishes to save an average of 3.5 hours." Ning Qiang said.
A report released by Guohai Securities in February this year showed that the stock of semi-finished vegetable market in my country is about 300 billion yuan, accounting for less than 10% of the overall food ingredients. The market size is expected to reach one trillion yuan in the next 6-7 years. On April 28, Suzhou Weizhixiang officially landed on the main board of the Shanghai Stock Exchange, becoming the "first stock of pre-made dishes". Its prospectus shows that the company's three-year compound growth rate was 32.57% from 2018 to 2020.
This round of New Year’s Eve dinner has become an important time node for the explosive growth of the semi-finished vegetable market.
The key is also to look at the ingredients
semi-finished products, especially in the New Year’s Eve dinner scene, whether the ingredients are fresh, how to match fish, shrimp, meat, etc., whether there are classic hard dishes, and whether there are noodle dishes... These have become the decision point for consumers to pay.
"For this pot of family portrait, we have traveled to many places across the country." Zhang Qian, purchasing director of Hema 3R Product Purchasing Center, said that the ingredients include Jingzhou intangible cultural heritage fish cake, Huizhou knife-flavored bacon, Qiandaohu flower silver carp handmade fish balls (starch content ≤5%), Shanghai Sanlintang meat skin, Sichuan Deyang bamboo shoot slices, handmade egg dumplings, South American white shrimp, etc., and 10 kinds of soup, cooked with high temperature and open fire for 24 hours, and finally form a pot of strong winter warm soup.
"Family Photo" is not only rich in ingredients, but also a blessing for the new year, with rich meanings.
and can be the "Zunbolong Seafood Big" who can be the top noodles. Zhang Qian, purchasing director of Hema 3R Production and Sales Center, introduced that its ingredients are selected from Canada's 400-500 grams of Boston lobster, Japanese Aomori production area with sand-free scallops (4 pieces), 10 Fujian Lianjiang abalone (4 pieces), and paired with base shrimp, clams, etc., with a full 1,800g. It can be said that it is the "top noodles" of a table of big dishes.
It is understood that in response to the New Year’s cuisine needs of some consumers for some well-known restaurant companies, Shanghai will also launch joint cooperation New Year’s cuisine products with well-known catering companies, time-honored brands and hotels.
For example, Hema cooperated with the old Shanghai hotel in Shanghai in Babao Duck and Braised Goose; the classic hanging oven roast duck gift box and Jumei Family Banquet gift box jointly created with Quanjude in Beijing; and the 4 New Year’s Eve dinner takeaway packages jointly with Shangri-La in Xi’an.
How do you plan to eat this year’s New Year’s Eve dinner?
Check out the "Eight Bowls" in Shanghai
row noodles: Supreme Bolong Seafood Big Cat
Selected Canadian 400-500 grams of Boston lobster, Japanese Aomori origin palm-shaped cage breeding sand-free scallops (4 pieces), 10 Fujian Lianjiang abalone (4 pieces), paired with base shrimp, clams, and other ingredients, 1800g, meeting the needs of a table of dishes.
Craftsmanship: Family portrait
collects delicious and nutritious ingredients from all over the country, carefully selects 10 ingredients, such as Jingzhou Fish Cake (intangible cultural heritage), Huizhou Knife Salty Salted Salted Meat, Qiandaohu Chicken Carp Handmade Fish Ball (Star content ≤5%), Shanghai Sanlintang's meat skin, Sichuan Deyang bamboo shoot slices, handmade egg dumplings, South American white shrimp, etc., and is cooked with a 24-hour high-temperature and open fire. A small family portrait gathers high-quality ingredients from all over the country to form a pot of strong winter warm soup.
hard vegetables: braised pork
Selected pork belly, handmade straw till meat, slow-cooked and simmered, melted in your mouth, fat but not greasy, the fragrance of straw, the taste of childhood.
Regional Features: Shanghai Old Hotel × Hema Workshop New Year’s Cuisine
Founded in 1875, the old hotel in Shanghai is 145 years old this year. As an important birthplace of Shanghai Benbang cuisine, it has been adhering to the essence of this dish for many years. Although it is strong oily and red sauce, it is salty and light, and has the reputation of "taste Shanghai cuisine from the source and stop at a century-old hotel". In 2015, the "Traditional Cooking Techniques of Benbang Cuisine" of the old Shanghai hotel was officially awarded a national intangible cultural heritage.
Gold medal Babao Duck: Gold medal Babao Duck is one of the famous dishes in old hotels in Shanghai. When making eight treasure duck, update the ingredients, and innovate the method to turn soup into dry steaming. Cut the small mouth from the duck wings to remove the internal organs. After washing, fill with auxiliary materials and fill the eight treasures, so that the glutinous rice that is thoroughly edible in the duck chamber is rich and rich in the juice, and the aroma is sealed and not dispersed. When opening the chopsticks, the aroma is overflowing, glutinous, smooth and delicious, and salivating when smelling it. It combines color, fragrance, taste and shape and becomes famous in Shanghai, becoming the treasure of the old restaurant.
Brine goose: strictly selected free-range white-striped goose that lives in the natural environment of the Northeast and mainly engages in outdoor activities. The growth cycle is about 120 days. Following the traditional craftsmanship and production process, marinate the old braised for 12 hours, and then marinate for more than 3 hours. The meat is firm and the flavor is even
Cooked hairy crabs: strictly choose fresh lake live crabs, fresh crab roe, and fat crab meat. Soak the specially made aged rice wine, with a mellow aroma and a long aftertaste.
Creative responsibility: Golden Raw Coconut Latte Eight Treasure Rice
Make new ideas with Eight Treasure Rice, a traditional New Year’s Eve dinner dessert. We want to combine the eight treasure rice with the phenomenon-level product "raw coconut latte" in the coffee market this year. Eight treasure rice with rich aromatic coconut milk and coffee liquid, plus golden coconut crumbs, makes this traditional New Year dish more fashionable. It is the C-seeded contestant of the New Year dish photography competition this year.
Technical responsibility: Squirrel fish
This is a classic dish that tests knife skills. It is very difficult to make it into a pre-made dish. After many debugging, the Hema R&D team finally achieved the perfect implementation of the knife skills and the "shape is not collapsed", allowing consumers to harvest a squirrel fish with both technology, appearance and taste after simple processing at home.
Source: Zhoudao Shanghai
