武汉都市圈同城化协作带来美食盛宴 各地游客来汉品尝冬季小龙虾

Core Viewpoint - The "Wuhan-Potou Winter Fresh Shrimp Consumption Season" event highlights the successful promotion of winter consumption of fresh shrimp, showcasing the potential of local agricultural products and the collaboration between Wuhan and Potou to enhance consumer experiences [7][11]. Group 1: Event Overview - The event took place on December 13, coinciding with a cold wave, attracting many visitors to the Wuhan SKP lobster-themed consumption area [1]. - Nine lobster enterprises from Potou showcased their products, offering free tastings of local specialty shrimp dishes to citizens and tourists [7]. Group 2: Product Quality and Supply - Potou's shrimp, raised through an eco-friendly "shrimp-rice co-cultivation" model, is now available year-round, with winter shrimp being particularly noted for their firm texture and rich flavor [8]. - The winter shrimp are reported to have a more concentrated flavor and better quality due to slower growth rates in colder water, leading to a higher accumulation of shrimp roe [8]. Group 3: Economic Impact - The availability of fresh winter shrimp has allowed restaurants in Wuhan to operate year-round, with projected revenue increases of approximately 15% due to stable supply and high-quality products [9]. - Potou has established over 4,000 brand stores nationwide, with Wuhan serving as a key market for sales and distribution [10]. Group 4: Consumer Engagement and Marketing - The event included the distribution of over 1,000 exclusive coupons for discounts at designated shrimp restaurants in Potou and Wuhan, enhancing consumer engagement [10]. - Potou has developed 128 unique shrimp dishes, catering to diverse consumer tastes and preferences [10].