Group 1 - The core theme of the 2025 Hubei Qianjiang Lobster Industry Expo is "Qianjiang Lobster Red Across the World," focusing on industrial upgrades and consumption trends [3] - The strategic partnership between Liangpinpuzi and the leading local restaurant brand "Xiahuang" aims to launch new summer products, including crispy lobster tails and a dual-flavor hot pot set [1][3] - The brand value of "Qianjiang Lobster" is reported to be 52.72 billion yuan, with a year-on-year increase of 24.8%, maintaining its position as the industry leader for seven consecutive years [3] Group 2 - In 2024, the total processing and trading volume of Qianjiang's small lobsters is expected to exceed 800,000 tons, accounting for 60% of Hubei's total output and 25% of the national total [3] - Liangpinpuzi has been awarded the title of "Ecological Strategic Cooperation Partner of Regional Public Brands" by local government leaders during the event [5] - The company plans to establish 10 core raw material bases across 50 origin areas this year, aiming to create a full industry chain value loop from "soil to food" [5]

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]

你知道吗，每 10 只小龙虾有4只来自湖北， 3 只来自潜江。 5 月 17 日，在 2025 湖北"潜江龙虾"产业博览会上，良品铺子与潜江虾皇、晓飞歌联动，首次推出香酥龙虾尾、小龙虾双味火锅套餐两款新品，把荆楚地域风味变为便捷美食。作为"寻味中 连续7年行业第一 ！潜江龙虾的品质"金标准" 作为全国小龙虾产业第一大省，湖北年产量占全国 39%，潜江独占其中 25%。这里的小龙虾采用 "虾稻共作" 生态模式，在 pH 值 7.5-8.5 的弱碱性水体中自然生长 120 天，形成 "壳薄 眼下，正值龙虾上市的季节，良品铺子"寻味中国好原料"的第二站也来到了这里。 联合虾皇推出的良品铺子香酥龙虾尾，上市后就大受欢迎： 5斤活虾仅取 1 斤虾尾，经高温油炸至外壳酥脆，融入10多种中药材秘制的油焖酱汁，辛香麻辣间透着虾肉鲜甜，40g的 便携装、 适合朋友聚会、家庭聚餐的小龙虾双味火锅套餐，则主打 "一盒双享" 体验：当季 3 - 5钱鲜活小龙虾，经过 - 196℃液氮锁鲜技术锁住新鲜，搭配秘制油焖酱与清蒸蘸料，既可感受浓油赤 加速原产地布局 绘制"中国好原料地图" 中国地大物博，不缺好原料，缺的是让好原料被看见的 " ...