This autumn, persimmon theme package sales TOP10 cities, and southern cities accounted for seven seats.
A barbecue restaurant in Hangzhou is baking persimmons.
In a cake shop in Hangzhou, Ms. Wang, a citizen, and her companions are taking photos with persimmon cupcakes. Fresh persimmon jelly is topped with a whole persimmon, which is as festive as a red lantern. "I didn’t have the habit of eating persimmons in the past, but this persimmon dessert has a high value, moderate sweetness and its own homophonic stalk. The purchase is also for a good color."
"After eating this juicy persimmon cake, I immediately entered the autumn with 5 g." Persimmon, a common fruit in northern autumn and winter, has become the "big online celebrity" on the southern dining table this autumn. According to the public comment data, the search volume of "persimmon" keywords in China has doubled compared with last year. Among the TOP10 cities in persimmon theme package sales, southern cities occupy seven seats, and Jiangsu, Zhejiang and Shanghai have become major provinces and cities for eating persimmons. Persimmons baked with charcoal fire, shaved ice, made cakes, and jumped out of the traditional way of eating, but also collided with unique eating habits in various places to create new ways of eating and new experiences.
Persimmons are "red" all over the country, and the consumption heat in the south exceeds that in the north.
Near first frost, persimmons in Guangxi, Shaanxi, Hebei and other places are listed in a concentrated harvest, which further drives the consumption boom. According to the data of Meituan, since October, the sales volume of the national persimmon theme online package has increased by 226% from the previous month.
From the perspective of regional distribution of consumption, sales in southern cities such as Hangzhou and Shanghai are far ahead, surpassing northern cities with the custom of "nagging persimmons in autumn and winter". Among them, the online sales of related packages in Hangzhou increased by 298% from September.
From the branches to the dining table, persimmons have to undergo a sweet transformation. In the view of Huanniu Cake House in Hangzhou, fire crystal persimmon’s colorful, paper-thin, delicate and slightly astringent color is most suitable for blending with western dessert.
Since the year before last, nearly 40 stores in Huanniu Cake House have started to combine persimmons with the signature product Snow Fatty, and promoted it through online platforms, which can sell more than 4,000 persimmons every day. "This year, the store has increased its online investment, not only launching the persimmon series package, but also decorating the store head map and business novelty on the public comment into a persimmon theme, which is convenient for old customers and new friends to find us in the first time and continue to achieve steady growth."
Unlocking the new way to eat, the search volume of "baked persimmons" in Jiangsu, Zhejiang and Shanghai has increased by more than 3 times.
In terms of taste, many diners have opened up new ways to eat persimmons. According to the public comment search data, people all over the country generally favor persimmon desserts, and the search volume of persimmon cakes and persimmon Dafu (Japanese glutinous rice balls) is higher than other eating methods. At the same time, charcoal-baked persimmons have become a new popular choice in Jiangsu, Zhejiang and Shanghai, and the search volume of "baked persimmons" in this region has increased by more than three times from the previous month.
Under the strong consumer demand, creative persimmon dishes are in short supply. Maofu Roast Meat in Hangzhou Creative Japanese Food Store roasts persimmons with chestnuts, pineapples and even rice cakes: the pineapple is the base, the whole persimmon is roasted on the grill, the persimmon skin is cracked, and Huang Chengcheng’s flesh is ready to come out, which is very beautiful. It is warm and sweet to bite. "80% of customers come to our store for baked persimmons." Mr. Wu, the person in charge, told the reporter.
Black Pearl One Diamond Restaurant Mushou Xixi Xiyin Restaurant takes "persimmon" as a feast every autumn. It not only makes the pulp into cold cuts and desserts, but also puts persimmon leaves and branches into dishes and cooks them into persimmon leaves, persimmon vinegar, Xixi fish, persimmon fruit and wood roasted lamb chops and other delicacies. In this way, persimmon is transformed into different food categories, so that diners can enjoy the creative dishes of persimmon from cold cuts, main courses to desserts.
According to the data of Meituan, the number of persimmon-related restaurants in Hangzhou on the platform has increased by 1.5 times since October. According to industry insiders, the same fruit, origin and taste, because the retail platform uses digital capabilities to reorganize resources of upstream, logistics, terminals and other parties, provides opportunities for diversified innovation of offline consumption, making seemingly ordinary fruits turn red and popular. In addition, as the terminal of the "persimmon economy" industrial chain, catering physical stores are continuing to promote the popularization of persimmon consumption, and enrich the consumption supply through the cooperation of online platforms, helping persimmons to gain certain operating returns while enhancing the added value of the market.