Core Insights - The collaboration between Liangpinpuzi and brands like Qianjiang Shrimp King and Xiaofeige has led to the launch of an innovative snack, the crispy shrimp tail hot pot set, at the 2025 Hubei "Qianjiang Lobster" Industry Expo, emphasizing the craftsmanship of "5 pounds of live shrimp yields 1 pound of shrimp tails" and traceability technology [1][3] Group 1 - Qianjiang lobster is renowned for its quality, with 3 out of every 10 small lobsters in China produced in Qianjiang, and the regional public brand value of "Qianjiang Lobster" is projected to reach 52.72 billion yuan by 2025, maintaining its national leadership for seven consecutive years [3] - The new crispy shrimp tail product adheres to a strict 5:1 shelling standard, ensuring the integrity and crispiness of the shrimp meat while incorporating the classic flavor of Qianjiang's oil-braised shrimp, delivering a spicy and sweet taste experience [3][7] - Liangpinpuzi employs digital technology to provide traceability for its products, allowing consumers to scan QR codes to access information about the origin of the shrimp, enhancing food safety and creating an emotional connection between consumers and the production area [5] Group 2 - The brand utilizes innovative techniques such as liquid nitrogen freezing to transform seasonal delicacies into convenient year-round offerings, and plans to continue developing core raw material bases in collaboration with Qianjiang, promoting an ecological model of "shrimp-rice co-cultivation" [7] - Industry experts note that Liangpinpuzi's combination of "extreme craftsmanship and traceability technology" addresses the challenge of regional delicacies gaining wider recognition, with the success of the crispy shrimp tail opening new consumption scenarios for the Qianjiang lobster industry [7] - The story of "3 out of 10 Chinese shrimp are produced in Qianjiang" is being further developed in the snack sector, as Liangpinpuzi aims to bring the essence of Qianjiang's fresh and spicy flavors to consumers nationwide this summer [7]