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Beijing News (Reporter Wang Ping) August 7 will usher in the beginning of autumn. Although the temperature is still high, consumers have long been eager to "put on weight in autumn". On August 6, Beijing News reporters learned from many time-honored and well-known catering companies in Beijing that high temperatures, travel, late-night snacks, and watching games have added up to "putting on weight in autumn". Various famous dishes and dishes based on "meat" have become the recent "theme". The enthusiasm for "putting on weight in autumn" and cooling off will continue until this weekend. Various best-selling dishes and ingredients have been stocked up, and many restaurants' private rooms continue to be full.

The person in charge of Kaorouwan told the Beijing News that recently, the front desk has been receiving calls for reservations for the "national intangible cultural heritage barbecue" during the Beginning of Autumn, especially the "Wu Chi Self-BBQ" which is hard to get. The person in charge said that although it is not a weekend, the sales of barbecue can basically reach about 4 times that of weekdays during the Beginning of Autumn. The meat cutter in the store has to cut nearly 400 kilograms of beef and mutton every day. In addition to barbecue this year, the Nanlishi Road Kaorouwan main store has also added new dishes such as hand-grabbed beach lamb chops and white soup beach lamb offal.

The beef and mutton soup steamed buns at the Xinjiekou main branch and Gulou branch of Lao Xi'an Restaurant will also see a peak in sales during the Beginning of Autumn. Based on past experience, it is expected that sales on the day of the Beginning of Autumn will be close to 1,000 bowls. More than 20 kinds of casserole dishes at Shaguoju, such as casserole white meat, casserole lamb chops, and casserole pork intestines, are also popular dishes for consumers to "put on weight in autumn", and sales on the day of the Beginning of Autumn are expected to exceed 500.

The Beijing News reporter also learned from Haidilao that compared with May this year, the customer flow of Haidilao stores in many cities increased by about 10% in July. The main new product "Haidilao Leishan Sour Soup Pot" has quickly become one of the most ordered soup bases since its launch. The relevant person in charge of Haidilao's product management department said that as of the end of July, the sales of five new summer products such as sour and spicy thin-cut beef and fish and shrimp platter that go with the sour soup pot have exceeded 5 million.

In addition to dining in, the demand for takeout meals has increased significantly. Haidilao delivery data shows that in the past month, the number of hot pot orders during the late night snack period has increased by 17% month-on-month, and the number of hot pot orders for rice has increased by 34% month-on-month. From July 26 to 29, the number of Haidilao hot pot delivery orders increased by 8% month-on-month compared with the previous week.

Editor: Wang Lin

Proofread by Liu Jun