Food Consumption In High Demand During Green Season

　　During the Qingming holiday, the consumer market in many parts of the country continued to be active, and mass consumption demand was released. Various types of spring vegetables and spring food in season were favoured, with offline consumption gradually recovering in many places and online consumption continuing to gain momentum.

Seasonal snacks listed in accordance with the season

　　During the Ching Ming holiday, in order to meet the demand of Beijingers for greenery, a number of restaurants such as Huatian's Guguosi Snack, Huifeng Dumpling House and Tongchunyuan have launched new peach blossom seasonal products. Wang Hongqing, deputy manager of Tongchunyuan Restaurant, introduced the first-ever ice-skinned bean paste cake, which has put a lot of thought into its shape and colour, and is printed with the shape of a small flower in addition to the high colour of peach blossom. "The peach colour is made with rose powder, plus starch, glutinous rice powder, sugar and bean paste, which is soft and sweet, especially suitable for the public to carry on their trips." Meanwhile, the Guoguoji Snack Guangwai, Erqi Theatre, Yizhuang and Honglian shops have also innovated with the peach blossom version of Ai Wo Wo. The person in charge of Huatian Guoguoji Snacks said that the peach blossom version of Ai Wo Wo is made of beetroot boiled in water and steamed glutinous rice, then wrapped in filling. "After the launch of the new Ai Wo Wo, it has attracted many young consumers to buy it, and the four Guoguoji snack shops will supply it until mid-April."

　　Around Qingming, the seasonal traditional snack of green dumplings has also hit the market. Green dumplings occupy the C-position in the market in cake shops, snack shops and fresh supermarkets in many places in Hubei. In Jingmen Good Neighbours supermarket, the dumplings, priced at 16.8 yuan/catty, are placed on white porcelain plates, with the flavours being bean paste, black sesame, white honey and pumpkin. According to the supermarket staff, the sales of the bean paste flavour were better. With the change in consumer habits, the green dumplings, which in previous years relied on wasabi fish pine, cheese soy milk and Ovaltine Bobo "oddball" flavours, have played the nostalgia card this year. Traditional flavors such as bean paste and salted egg yolk are staple items in major cake shop chains and fresh food supermarkets in Jingcheng. "This year, a total of seven flavors of green dumplings were introduced, six of which are the old flavors that were popular in previous years. The feedback from the market shows that the most popular dumplings are the classic ones with good taste." The staff at a cake shop on Changning Avenue introduced the traditional bean paste and salted egg yolk meat puff 2 flavors of green dough that have been favorites of Jingcheng City residents since the dough went on sale. It is understood that the skin of green dough is mostly made of mugwort, although it leaves enough room for innovation in the filling, but the "hunting taste" only allows consumers to buy a fresh and can not form long-term consumption habits. The current return of classic flavours can be seen as a return to "calm". The consumption of festive foods such as zongzi, green dumplings and mooncakes will eventually become rational.

　　In April, Wangshunge opened its annual fish head festival and launched a new dish, the "first crop of spring leek with fish head in oil". According to the head of Wangshunge, both fish head and leek are suitable for spring consumption. "We use the first crop of spring leeks and splash them with hot oil when they are served, the aroma is amazing and can bring consumers a rich experience of sight, sound, smell and taste." It is understood that Wangshunge is the caterer for the Beijing Winter Olympics, serving meals for the "Ice Cube" during the Winter Olympics, and in this Fish Head Festival, the creative dishes "Linglong Cube" and "Hundred Birds Return", which received praise from international guests at the "Ice Cube", were served with the Winter Olympics theme. The dishes "Linglong Cube" and "Hundred Birds Returning to the Nest" were also on the menu, along with new seasonal dishes for spring, such as "Tofu and Tofu in Clear Chicken Soup", "Omelette with Shrimp and Tofu" and "Fresh Bamboo Shoots with Olive Oil and Tofu Sprouts".

　　The Qingming holiday, Shandong Texas epidemic prevention and control situation continues to improve, the restaurant industry dine-in gradually restored, many restaurants also ushered in the dining "spring". In the Texas Economic Development Zone, many restaurants began to receive dine-in food under the premise of good prevention and control of the epidemic. The owner of a restaurant on Tian Yu Street in the Kaixai District said that although dine-in food has been restored, but the dining guests are still less than before. Gao Qingxin, president of the Dezhou Group Food Industry Association, said the restaurant industry in Texas is recovering in an orderly manner, and is currently more active in small restaurants such as fast food and specialty restaurants. "With the stabilization of the epidemic in Texas, restaurants that can cater for large meals in Texas will also gradually recover." Gao Qingxin said.