China Food

Hot pot is becoming a “dish”

“ 
hotpot has materials, which is the inevitable result of hotpot track competition. It is expected that the innovation of hotpot will continue to lead the trend in the catering market in the future.
 ”

At present, as a hot competition, hotpot has entered the first stage.

 

When the milk tea ingredients become more and more like the eight treasure porridge, the hot-pot/" 22375 rel="nofollow" target="_self">hot pot is not willing to lag behind, but also started a vigorous feeding process.

 

hot-pot/" 22375 rel="nofollow" target="_self">Hot pot with ingredients has become a means for major hot-pot/" 22375 rel="nofollow" target="_self">hot pot brands to differentiate their products.

hot-pot/" 22375 rel="nofollow" target="_self">Hot pot with ingredients is popular

Brand camp continues to expand

At the beginning of this year, there were 4 new dishes, including Xishou, Baishou and Baishou.

 

Before that, CuO CuO had won the world by relying on the bottom of the pot with ingredients, such as duck blood and bean curd, the table spicy pot that kept rolling, and the red flowered chicken pot for beauty.

 

In recent years, the whole hot-pot/" 22375 rel="nofollow" target="_self">hot pot industry gradually began to popular hot-pot/" 22375 rel="nofollow" target="_self">hot pot with ingredients.

 

Patchwork is just one of the representatives of hot-pot/" 22375 rel="nofollow" target="_self">hot pot with ingredients. Tan yaxue hotpot, which has a strong brand potential, initially cut into the market with the bottom of duck blood hotpot; Laowang made the best of pig tripe and chicken hotpot, and gained countless health preserving hotpot powder; zuoting Youyuan, which mainly focuses on fresh beef hotpot, launched characteristic beef brisket pot to enrich product attributes; Ge Laoguan is the head brand of frog hotpot, and consumers often need to queue up for two hours just for a bite of spicy food Delicious frog meat.

 

The strong vitality brought by the pot bottom is gradually being seen and recognized, and more and more hot-pot/" 22375 rel="nofollow" target="_self">hot pot enterprises are joining this camp.

 

Take the extremely hot stewed hot-pot/" 22375 rel="nofollow" target="_self">hot pot in 2020 as an example. According to the public comments, there are hundreds of hot-pot/" 22375 rel="nofollow" target="_self">hot pot shops in Sichuan and Chongqing alone. The unit price of most brands is between 70-80 yuan, taking the low-end route. With the high price of play, such as Xianhezhuang, headmaster Lu, Lu LiBai, etc. bittern hot-pot/" 22375 rel="nofollow" target="_self">hot pot has achieved explosive growth.

 

 

Everything can be added?

Two main sources of pot bottom

The popularity of hot-pot/" 22375 rel="nofollow" target="_self">hot pot with ingredients is not only due to more and more enterprises joining the camp, but also due to more and more product categories, showing the trend of “everything can be added”.

 

At present, there are many kinds of pot bottoms, which are magnificent. To sum up, there are two paths

 

First, the main food base material.

 

For example, the main ingredients such as chicken, beef, mutton, etc. can follow the route of varied tastes, and evolve into the bottom of the pot with multiple tastes such as clear stew, black pepper, spicy, sauerkraut, etc., and can also be combined with different ingredients to evolve into a more complex flavor. Other parts of chicken, cattle and sheep can also develop a variety of pot bottoms with materials, such as stewed pot, yangbanggu hot-pot/" 22375 rel="nofollow" target="_self">hot pot and niuza pot.

 

The chicken with the most mature supply chain can be added with such food materials as fat intestines, shellac, abalone, taro, coconut, etc., and transformed into a number of small categories such as fat intestines chicken, shellac chicken, abalone chicken, etc. Because of the health attributes of chicken, chicken hotpot also takes the health nourishing route.

 

Second, the base material of classic dishes.

 

Many dishes with unique flavor can be changed into pot bottom by adjustment. For example, grandma’s old duck collection stews old duck, ham, dried bamboo shoots and Nongfu mountain spring. After eating duck and drinking soup, you can also rinse some simple dishes. This unique “duck hotpot” originates from the old duck pot, a well-known Zhejiang traditional dish.

 

 

Another example is lizibaliangshan chicken, a chicken hot-pot/" 22375 rel="nofollow" target="_self">hot pot brand active in Chongqing. Its prototype is stewed chicken with a variety of nourishing ingredients, and then developed into a spicy chicken hot-pot/" 22375 rel="nofollow" target="_self">hot pot. After eating chicken, taro and Shashen, it becomes a spicy pot bottom.

 

In addition, exotic cuisine can also be included in the category of hot-pot/" 22375 rel="nofollow" target="_self">hot pot with ingredients, such as Japanese Shouxi pot, Korean kimchi pot and cheese pot. Although they are not mainstream, they have their own characteristics.

History of youliao hotpot

How to turn hot-pot/" 22375 rel="nofollow" target="_self">hot pot ingredients into bottom materials step by step?

In the category of big hotpot, hotpot can be understood as a kind of cooking method. It can be roughly divided into Sichuan Chongqing hotpot, beipai hotpot, Guangshi hotpot and other hotpots (such as Dian style hotpot).

 

Adding materials in hot-pot/" 22375 rel="nofollow" target="_self">hot pot first appeared in Cantonese hot-pot/" 22375 rel="nofollow" target="_self">hot pot, that is, edge furnace. Good beef and mutton or Qingyuan Chicken are cooked in a charcoal casserole, and occasionally some vegetables are rinsed. The original function of the bottom of the pot is to borrow the flavor of the main ingredients and integrate the flavor of the main ingredients into the bottom of the pot. Whether you drink soup or rinsed vegetables, it has a good flavor.

 

With the characteristics of health preservation, Cantonese hotpot has become popular all over the country in recent years, which can be said to be one of the promoters of the popularity of youliao hotpot.

 

 

Another thrust of the pot bottom is from Sichuan Chongqing hot-pot/" 22375 rel="nofollow" target="_self">hot pot. Everything can be transformed into hot-pot/" 22375 rel="nofollow" target="_self">hot pot. When many new products enter Sichuan and Chongqing, they will be transformed into spicy hot-pot/" 22375 rel="nofollow" target="_self">hot pot, such as spicy fried crab. After eating the crab, add the soup base, which is the Spicy Seafood bottom.

 

With the help of the mature supply chain system and the opportunity of the western development, spicy hot-pot/" 22375 rel="nofollow" target="_self">hot pot began to expand to the whole country, and also led to the development of hot-pot/" 22375 rel="nofollow" target="_self">hot pot.

 

The most typical is the popularity of fish hotpot, which not only has common varieties such as black fish and spotted fish, but also has local characteristics such as consumptive fish and yellow hot Dingyu. It can not only evolve into spicy, pickled cabbage, tomato and other flavors, but also can be combined with Feichang to form Feichang fish hotpot.

 

At present, with the development of hotpot categories becoming more and more mature, the boundaries of hotpot are constantly blurring, the regionality is gradually weakening, and various categories are constantly integrated. The hotpot with ingredients is the embodiment of this high degree of integration.

 

In a hot-pot/" 22375 rel="nofollow" target="_self">hot pot shop, there are not only Sichuan and Chongqing spicy flavor, but also northeast pickled cabbage pot, Guangzhou style Qingyuan Chicken pot, and maybe Japanese style shouxishao. They are happy to get together.

Initiative or forced innovation?

The competition of the track forces the hot-pot/" 22375 rel="nofollow" target="_self">hot pot to have materials

Now to eat hot-pot/" 22375 rel="nofollow" target="_self">hot pot, many times have been confused: in the end is to eat hot-pot/" 22375 rel="nofollow" target="_self">hot pot, or eat hot-pot/" 22375 rel="nofollow" target="_self">hot pot seasoning?

 

On the surface, the popularity of hot-pot/" 22375 rel="nofollow" target="_self">hot pot with ingredients is that hot-pot/" 22375 rel="nofollow" target="_self">hot pot brands constantly bring forth new ones to adapt to the psychological changes of consumers.

 

On the one hand, consumers’ demand for hotpot is becoming more and more refined, hoping to get rid of the routine and eat more personalized and differentiated products.

 

On the other hand, the pot bottom with ingredients is more valuable and more popular with consumers. Take a simple example. On one side, there is an empty pot bottom with 50 + per capita and only simple side dishes. On the other side, there is a pot bottom with more than ten pieces of ingredients. When the ingredients are full, you can eat it when heated. The choice of consumers is self-evident.

 

From the deep-seated reasons, it is the inevitable result of hotpot category competition that hotpot has materials.

According to China catering big data 2021, the chain rate of hot-pot/" 22375 rel="nofollow" target="_self">hot pot has increased from 15.1% in 2019 to 18.3%, which is 15% higher than the average chain rate of the catering industry. The number of fish hot-pot/" 22375 rel="nofollow" target="_self">hot pot stores alone has reached 12%. Hotpot is the most mature category and track of Chinese catering.

 

According to relevant figures, by the end of 2019, the number of hotpot stores in China has exceeded 580000. In 2018, the number of hotpot stores is less than 400000, with a huge growth rate and a huge number of stores, leading to fierce competition in this category.

 

Under the separatist regime of the traditional hotpot giants, they don’t want to enter the Red Sea. They can only focus on the segmentation of small categories. They must constantly innovate, create segmentation categories and create differentiation to attract consumers and find new profit space in the fierce hotpot competition.

 

Therefore, no matter whether the innovation is voluntary or forced, the fierce competition in the hot-pot/" 22375 rel="nofollow" target="_self">hot pot industry makes the hot-pot/" 22375 rel="nofollow" target="_self">hot pot brand focus more and more on product innovation at the end of the hot-pot/" 22375 rel="nofollow" target="_self">hot pot bottom, constantly adding materials.

 

Therefore, the hot-pot/" 22375 rel="nofollow" target="_self">hot pot has materials, which is the inevitable result of hot-pot/" 22375 rel="nofollow" target="_self">hot pot track competition. It is expected that the innovation of hot-pot/" 22375 rel="nofollow" target="_self">hot pot will continue to lead the trend in the catering market in the future.

作者:蔡大柒;来源:餐饮老板内参(ID:cylbnc),转载已获得授权。
加入社群:Cherry(微信:15240428449);
商务合作:Amy(微信:13701559246)。

推荐阅读



优质原创
儿童零食 | 醋饮料 | 樱桃流行趋势 | 女性茶品牌 乳制品新趋势 高科技餐厅 | 植物蛋白饮料 NMN 外卖包装 | 牌永葆生机的秘密 | 胶原蛋白肽 | 核桃元素 | 白奶高端化 | 无糖大潮下的蜂蜜
精选栏目
每日新品烩:iSEE小趋势 | Editor’s | Reader’s 
一周热闻 | 创新访谈-玲听 新XIU品牌 | 趋势洞察 | 包装前哨


FBIC 2021



Foodaily每日食品携手全球商业与产业合作伙伴,策划Foodaily FBIC2021全球食品饮料创新大会,并以“新食品时代——数字化重构·开放式孵化·新品牌浪潮”为主题,通过「创新产品的舞台」X「食品开发者大会」X「顶层产品社交圈」三大维度深度探讨新消费品牌市场的“危”与“机”,解读未来5年内的创新机遇与路径,2021年5月19日-21日在上海,我们邀您共同见证。(点击图片查看议程相关详细介绍)。    



食品人都“在看”

Read the original

Similar Posts

Leave a Reply

Your email address will not be published.