(Shanghai, April 15, 2020) McDonald's China today launched its new product "Maimai Crispy Chicken" in more than 3,500 restaurants. Maimai Crispy Chicken is a brand new star product that combines the five “black technologies” of "big chunk technology", "flavoring technology", "fresh tender technology", "juicy technology" and "crispy technology", which can satisfy Chinese consumption The reader’s preference for large bone-in chicken products.
"The wheat and wheat crisp chicken is the most important new product of McDonald's China in recent years. It has gone through nearly a year and a half of research, menu development and taste testing, and finally passed the blind test of more than 600 people. For this product, we have introduced new equipment in the back kitchen and provided comprehensive training to our employees.” said Zhang Jiayin, CEO of McDonald’s China, “McDonald’s has successfully launched McDonald’s chicken drumsticks for Chinese consumers over the past 30 years in mainland China. Classic products such as burgers, grilled chicken thigh burgers and malted chicken wings. We believe that the chunky, juicy wheat-wheat crispy chicken will become another star product of McDonald’s in China."
brand new star product "Wheat-wheat crisp chicken" Unit price starts at 12 yuan
Five “black technologies” make fried chicken delicious
Wheat-wheat chicken with five “black technologies” makes star product delicious fried chicken:
· Chunking technique: select three parts
The three major parts in the middle-lute leg, upper leg row, chicken breast, ensure that each piece is fleshy, large in weight, and satisfying.
· Taste technology: modern marinating technology
adopts modern marinating technology. The chicken is tumbling 360 degrees in a vacuum tumbling barrel to ensure that the marinade is evenly absorbed. The chicken will also stand for about four hours in a marinade barrel at 0 to 4 degrees Celsius, so that the marinade is fully immersed to ensure that the skin has a strong fragrance, and the chicken and even the bones have a strong flavor.
· Fresh and tender technique: Tumbling massage technique
uses a vacuum tumbler to relax the texture of the chicken, making the meat more elastic. Precisely battered and battered to lock the moisture of the chicken firmly, and the meat is tender and elastic after frying.
· Juicy technique: first frying and then steaming to lock the sauce
high-temperature fast pre-fried marinated chicken nuggets to form a protective film on the surface, and then enter the steaming oven to lock the chicken juice water tightly in the outer skin to reduce moisture And the loss of flavor.
· Crisp technology: authentic American crispy
fried chicken with crispy sauce in the restaurant again, and finally formed golden and crispy scales, creating a crispy taste.
In addition to a la carte, McDonald's also offers more combinations such as "Meat and Wheat Crisp Chicken Set" and "Mai and Wheat Fried Chicken Bucket" to meet the needs of customers in different dining scenarios. Consumers can also order and enjoy food through "Mile Delivery" and third-party delivery platforms.
Starting at 8:30 am on April 15th, McDonald's will hold a 24-hour new product cloud launch conference at station B to issue millions of product coupons. The press conference included heart-warming activities for consumers to taste new products on site, deliver chicken legs to delivery staff and overtime workers, and interesting links such as eating chicken late at night, allowing consumers to have a comprehensive and in-depth understanding of this star product.
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