/PRZWT/SHANGHAI, Nov. 26, 2024 - After the beginning of winter, the weather turns cooler, and hot pot becomes the darling of the table. The winter ritual begins with a hot pot. Recently, Haidilao launched six new winter products, including the "thick mushroom soup pot" at the bottom of the new winter pot, to enjoy the winter taste buds' feast.
It is reported that before the official launch of the new winter pot bottom "thick and thick mushroom soup pot", it was tested in 180 stores from September 20th to October 19th, and the cumulative sales volume was nearly 200,000 pots. Haidilao Product Research & Development said, "The new pot bottom uses a new physical grinding process, the taste is more rich and mellow, and the overall feedback from diners is very good, especially in the cold weather in the northern region. Preliminary estimates show that the sales volume will exceed one million pots within one month of the official launch."
300 mesh ultra-fine grinding and grinding thick fungus soup pot
The nourishing soup that repels the cold and warms the body is definitely the "blood recovery artifact" in winter. In order to meet consumers' pursuit of healthy eating, Haidilao applied the new process of "ultra-fine crushing and grinding" to upgrade the bottom of the mushroom soup pot, so that a pot of fragrant and good soup can be served on the winter table.
Unlike the traditional process of soaking mushrooms in water and then boiling them on the market, Haidilao grinds the selected five gold with mushrooms in two steps, fully crushing them to 300-400 mesh fine particles (the mesh number is the measurement unit of the sieve, and the coffee powder is usually 20 mesh). The finer the grinding, the more it can release the protein of the mushrooms and its own flavor components. When boiling, it can fully stimulate the aroma of the mushrooms, creating a silky and rich delicious taste. A large number of tiny mushroom fibers in the soup are easier to adhere to the ingredients, and the taste of cooked vegetables, meat rolls, bean noodles and other dishes is more full and rich.
It is understood that the grinding process has been widely used in traditional Chinese medicine, tea and other fields. This Haidilao cross-border introduction of 300-mesh grinding is an innovative exploration of the flavor of hot pot ingredients, allowing every drop of the ingredients to be integrated into the soup at the bottom of the pot, bringing a more extreme taste bud experience.
In addition to the innovation of the grinding process, this pot of good soup is also inseparable from the hard work in the development of the "golden ratio" of mushrooms. Each mushroom has its own unique flavor, and how to make multiple flavors merge with each other to form a complete perfection is the key to the soup base.
Therefore, Haidilao's R & D personnel screened 5 out of 12 mushrooms in a year-long R & D test, after 152 formula adjustments and 157 taste tastings, to become the final pot bottom formula. The wild black porcini mushrooms in Chuxiong, Yunnan are fragrant, the deer antler mushrooms are fresh, the Agaricus matsutake mushrooms are colorful and flavorful, and the shiitake mushrooms and tea tree mushrooms highlight the natural and mellow fragrance. With a three-stage cooking process, simmer for 60 minutes to avoid the loss of umami and fragrance caused by long-term cooking, and retain the natural fragrance of the mushrooms to the greatest extent.
6 new products bring good ingredients from all over the world
There is a pot of fresh and fragrant soup, and nutritious warm ingredients are also essential for winter meals. Haidilao has selected excellent origins across the country and launched a variety of new geographical indication products to continue to bring consumers a delicious feast of warm and healthy health.
As the saying goes, "Eat mutton in winter to compete with ginseng". When it comes to keeping out the cold and nourishing the body, mutton is definitely one of the best representatives of delicious food. Haidilao is the first to introduce new Inner Mongolia goat meat, using the geographical indication product "Inner Mongolia Hanshan White Cashmere Goat" from Chifeng. Chifeng goats are bred and raised in the hills of the mountains, and the meat is elastic and fragrant the more you chew. Another new mutton is "Loess Plateau Beach Mutton Roll". Although Tan sheep only produce one child a year, Haidilao only selects lambs within 12 months to ensure that the meat is tender and creamy.
One has a tender taste and a strong taste, allowing every mutton lover to find something they love.
In addition, Haidilao has a new shabu product "Yunnan Wenshan Hongdian Township Yam". Wenshan, as a characteristic producing area with a history of more than 400 years of yam cultivation, is famous for its unique geographical environment and long planting history. The taste of yam after cooking is soft and waxy, dense, and it is also a rare warm tonic in winter. The drink "Ice Cool Grape Lemon Tea" is specially added with Jilin Changbai Mountain ice grapes, which are independently cultivated in China. Every year, after the northern ice red grapes are ripe, they have to wait until the temperature drops below minus 8 degrees before the fruit farmers will take advantage of the freezing to harvest, so that the grapes after drying the water in the wind and snow have a stronger aroma.
The "Snowman Soy Milk Cake" that milk-huhu soy milk enthusiasts must eat is also deeply loved by dessert lovers because of its beauty and materials.
"Free soup cart" outside more than 1,000 stores
In order to welcome the new winter in Haidilao stores, more than 1,000 stores across the country have set up outside-the-store tasting trucks, inviting diners to taste the mushroom soup together. With the unprecedented "Thousand Shop Mushroom Soup Early adopters" activity, a multi-sensory feast of smell, vision and taste buds has been set off. Many diners have eaten the first hot pot in winter from this thick soup, and some consumers have bluntly said, "The fragrance is confused, and it will come after smelling the fragrance dozens of meters away!".
In addition, Haidilao is the "Fu Hang", the annual champion of the "King of Comedy Stand-up Season", and has become the Haidilao winter new product recommendation officer. Mr. Liu, who has dining experience at the Haidilao Hotpot Peony Garden store in Beijing, commented: "It's too timely to drink a bowl of good soup in winter. Beijing is officially heated. If you come to the hotpot and a few bowls of soup, you will be warm. The new soup has a lot of flavor and is delicious. Friends like it."
Song Qing, executive director, deputy general manager and director of the product committee of Haidilao, said: "Haidilao has launched new products this winter, and continues to strictly select good ingredients for consumers. While meeting the needs of consumers for seasonal supplementation, it also hopes to convey warmth and happiness with delicious food in the cold winter. This time, the'thick and thick mushroom soup pot 'has applied a new grinding process. In the future, we will continue to increase innovation in the research and development of new products to bring more good products full of surprises to consumers."
