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Written by: Liang Huanmin
2021-02-12 20:45
The last update date: 2021-02-12 20:48
As the year of the ox is here, due to the continuing impact of the epidemic, all celebrations and celebrations during the previous New Year have been cancelled, or the flow of people will be restricted.
This year, the Tourism Board launched the "Welcome Spring Festival · Just in Hong Kong". Among them, the online New Year market named "Hong Kong Spring Festival" will be launched from 8th to 26th of this month (from 27th to 15th of January). Participate on the website of the Development Bureau or "Travel · Just in Hong Kong" website.
The public should continue to fight the epidemic at home and promote a lot of "dining at home" recommendations. Among them, the famous car noodle stall Yongnianshito launches "Poon Choi". Liu Yixuan, the third-generation heir of "Yongnianshito", said that the catering industry has been greatly affected by the epidemic , Last year’s New Year’s worst time, the business fell by half, so I believe that in addition to the retail business, we also need to increase the development of online business, and will launch different new dishes online.
The famous cart noodle stall Yong Nian Shi Duo, first launched the "Lobster, Abalone, Fish Maw, Big Dragon and Phoenix Bon Choi". The price is 1,288 yuan with raw lobster, abalone, fish maw and other ingredients.
(Photo of the Tourism Board)
Lobster Poon Choi is launched to cater to the trend of "camera eat first"
This year, the Hong Kong Tourism Board launched the "Welcoming the Spring Festival · Just in Hong Kong", focusing on the online New Year market "Hong Kong Spring Market".
The famous cart noodle stall Yong Nian Shi Duo, first launched the "Lobster, Abalone, Fish Maw, Big Dragon and Phoenix Bon Choi". The price is 1,288 yuan with raw lobster, abalone, fish maw and other ingredients.
The spokesperson said that during the research and development, a friend from Yuen Long Wai Village was specially invited to help taste the taste, and especially to cater to the trend of "camera eat first". The original lobster was used to concoct Dalongfeng Poon Choi, and it was sold on the online platform this time, hoping to attract young people The guests.
Liu Yixuan also said that stores generally attract regular customers to help, but online platforms can reach more new customers who don't know Yongnianshito.
(Photo of the Tourism Board)
Liu Yixuan also said that stores can generally attract regular customers to help, but the online platform can reach more new customers who don’t know Perennials. For the first time, they launched Chinese New Year Poon Choi, using their own team to deliver the goods at a low cost, hoping to get affordable prices. The open market catering industry was greatly affected by the epidemic.
He pointed out that last year’s business was at its worst when the new year was at its worst. He believes that in addition to the retail business, he also needs to increase the development of online business. He is cautiously optimistic about the business in the new year of this year. He will continue to cooperate with takeaway platforms to maintain business circulation and launch instant food. The food packages are sold in supermarkets or online platforms to meet the current situation of reducing dining out.
Snake King Fen promotes instant snake soup soup, the fourth-generation owner says he feels dine-in
For the first time, Wu Xunzi, the fourth-generation manager of Zhonghuan Snake Wangfen, cooperated with Swiss chef Jacques Kagi to launch the fried croissant and the new hot-and-eat ancient snake soup soup package. The original price is 128 yuan per package. Online market Set special price 118 yuan.
Wu said that after trying different methods, including pouring it out and heating it in a microwave oven, he finally found that putting the original snake soup dumplings in a pot and heating them has the best effect, and it feels like eating in.
Wu also mentioned that Snake Geng is a traditional food. As a traditional brand, she believes that she can’t stop and make customers feel that they are constantly making new attempts and bringing freshness. For example, last year, the brand opened a secondary line for young customers in Sha Tin. "Fragrant Four Seasons", featuring signature nourishing stews, secret claypot rice, etc. The response was better than expected, especially when there was a long queue when the epidemic was stable. Therefore, I believe that the epidemic is under control this year and I am still optimistic about business.
▼New Year's Day (12th) Wong Tai Sin Temple▼
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