Fujian "Buddha Jumps Over the Wall" pre-made dishes upgraded: abalone and shark fin content increased to 30%
Recently, the pre-made dish version of Fujian's traditional famous dish "Buddha Jumps Over the Wall" has ushered in a major upgrade. Many well-known catering companies jointly announced that the content of core ingredients such as abalone and shark fin has been increased to 30%, which has caused heated discussions across the Internet. This measure not only meets consumers' demand for high-quality pre-made dishes, but also provides new ideas for the modern transformation of traditional food. The following are hot topics and structured data analysis on this topic on the Internet in the past 10 days.
1. Hot topic trends across the entire network
| Time range | Related topics | Hot search platforms | Top3 related words |
|---|---|---|---|
| Last 10 days | 128,000 items | Weibo, Douyin, Xiaohongshu | Pre-made dishes upgrades, Buddha Jumping the Wall craftsmanship, high-end ingredients |
Data shows that the number of views on Weibo exceeded 300 million, the number of views of Douyin-related videos reached 120 million, and the notes of Xiaohongshu's "Buddha Jumps the Wall Evaluation" increased by 240%.
2. Comparison of core data of upgraded version of Buddha Jumping the Wall
| Version | Abalone content | Shark fin content | Unit price (yuan/share) | Shelf life |
|---|---|---|---|---|
| Old version (2023) | 15% | 10% | 198-258 | 12 months |
| New version (2024) | 20% | 10% | 288-368 | 9 months |
It is worth noting that30% of the total high-end ingredientsIt includes other ingredients such as scallops, sea cucumbers, etc., and the abalone content in some limited products can reach 25%.
III. Consumer feedback analysis
According to the latest evaluation data of e-commerce platforms (sample size 5000+):
| Evaluation dimension | Positive review rate | Key opinions |
|---|---|---|
| Food richness | 92% | "The abalone has obviously become bigger" |
| Cost-effective | 68% | “The price has increased slightly but acceptable” |
| Convenience | 87% | “Restore the restaurant’s taste after heating for 15 minutes” |
4. Industry impact and future prospects
1.Supply Chain Change: Fujian's local abalone purchase volume increased by 35% year-on-year, driving fishermen's income to increase;
2.Technical breakthrough:Using -196℃ liquid nitrogen quick-freezing technology to solve the problem of preserving the taste of shark fin;
3.Market forecast: The size of the high-end prefabricated vegetable market may exceed 200 billion yuan in 2024, with an annual growth rate of 25%.
Experts pointed out that this upgrade marks the shift of the pre-made vegetable industry from "convenience first" to"Quality + Convenience" dual tracks, In the future, more traditional famous dishes may join the ranks of high-end transformation.
Conclusion: The upgrade of Fujian Fojue Pre-made dishes is not only a product innovation, but also reflects consumers' recognition and expectations for traditional culture in the process of Chinese catering industrialization. With the 30% share of high-end ingredients becoming the new standard, this "upgrade war on the tip of the tongue" has just begun.
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