CHANGSHA, China, Oct. 30, 2026 /PRNewswire/ -- Zoomlion Heavy Industry Science & Technology Co., Ltd. ("Zoomlion") unveiled its 9DX hybrid tractor at the 2026 China International Agricultural Machinery Exhibition on Oct. 26. With a peak output of 1,600 horsepower, the model is described by the company as the world's most powerful tractor and is designed for sustained, heavy-duty operations on very large farms. The launch, followed by a global dealer conference, highlighted Zoomlion's latest progress in agricultural machinery innovation and international partnerships.
The 9DX features a digital chassis, core components and control systems developed in-house. Its high-horsepower hybrid continuously variable transmission technology and 800-volt dual-motor coupling system deliver peak torque of 7,200 newton-meters, supporting demanding field operations with large agricultural implements.
A hydraulic flow rate of 636 liters per minute supports wide seeders, large tillage equipment and variable-rate fertilizer applicators. The tractor uses a four-track drive system with proprietary 762-millimeter-wide tracks to help reduce surface soil compaction. A fully suspended cab with independent suspension provides a smoother ride for the operator.
The 9DX expands Zoomlion's hybrid agricultural machinery portfolio. At the exhibition, the company also displayed advanced intelligent machinery and implements, alongside precision farming technologies, software platforms and smart hardware, demonstrating how equipment and digital tools can work together in agricultural operations.
Alongside its expanding product range, Zoomlion is strengthening engagement with global partners. On Oct. 28, the company welcomed more than 230 partners from around the world to its 2027 Global Agricultural Machinery Dealer Conference at Zoomlion Smart Industry City in Changsha to discuss agricultural technologies, products and market opportunities.
Speaking at the conference, Zoomlion Chairman and CEO Zhan Chunxin said agricultural machinery is one of the company's most important strategic businesses. Drawing on its strengths in technology, manufacturing, management and supply chains, Zoomlion provides global markets with equipment and operating solutions covering the full agricultural cycle, from tillage and planting to crop management, harvesting and storage.
During the event, overseas partners visited intelligent factories and agricultural machinery testing laboratories, viewed equipment and autonomous operation demonstrations, and toured production bases in Kaifeng and Changde. Test drives of tractors and rice harvesters provided opportunities for hands-on evaluation and technical exchanges. Partners from more than 20 countries, including Spain, Türkiye, Australia, Brazil and Egypt, signed commercial agreements with Zoomlion, supporting further market cooperation.
Guided by its "High-End, International, and New Energy" strategy, Zoomlion will continue to advance agricultural machinery innovation and international market development. Zhan said the company would build on its strengths to deliver better products, services and support, further develop its industry ecosystem, and work with customers and partners to expand opportunities for growth.
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Zoomlion Unveils 1,600-Horsepower 9DX Hybrid Tractor for Large-Scale Farming
KANAZAWA, Japan, Oct. 30, 2026 /PRNewswire/ -- Kanazawa Biyori, a regional media outlet rooted in the Hokuriku region of northwestern Japan, reports not only on well-known landmarks but also on the food, culture and traditions that give Hokuriku its character. From early November to the end of December, Canisienne Kanazawa (known in Japanese as Kanijennu Kanazawa), a Nishi Chaya District restaurant specializing in live crab, will serve a winter-only course. Located in one of the city's three geisha districts, the restaurant seats just eight guests at a counter, where chefs work in full view of diners. Ahead of the winter course, Kanazawa Biyori sampled the restaurant's autumn tasting course featuring both horsehair crab and red snow crab.
A Meal That Begins With Live Crab
For many people, winter crab in Kanazawa means kōbako-gani, the female snow crab, and Kanō-gani, the regional brand name for male snow crab landed in Ishikawa Prefecture. We visited Canisienne Kanazawa after hearing that it offers a different way to enjoy crab in a city so closely tied to it. Sashimi, charcoal-grilled crab and shabu-shabu (crab swished briefly through hot broth) are among the many crab dishes served at the counter, and as crab lovers, we arrived with high expectations.
Our tasting course opened with live crab brought out in a large tub, an impressive sight in itself. The best part, however, was still to come.
A chef expertly prepared the crab right in front of us, breaking it down for each dish. For sashimi, the meat was dipped in cold water until it opened like a flower in bloom. Some pieces were grilled slowly over charcoal so they stayed moist, while others were cooked as shabu-shabu at just the right moment. We found ourselves absorbed in watching the chef transform the crab into one dish after another.
Two Crabs, Many Flavors
The sashimi paired horsehair crab with red snow crab, served with two dipping sauces so we could compare them side by side. Both had the juicy, springy texture of crab that was alive moments before, while the red snow crab in particular stood out for its sweetness. We were surprised by how different the two tasted.
Grilled over charcoal, the crab developed a rich, smoky aroma and a sweetness unlike that of the sashimi. It was served with a citrus-based ponzu sauce blended with kani miso, the crab's rich tomalley. The red snow crab claws, cooked as shabu-shabu, were wonderfully plump. In the horsehair crab shabu-shabu, a gentle sweetness gave way to the aroma of matsutake mushrooms. That the flavor could change so much with each cooking method showed just how versatile crab can be.
Another dish that stayed with us was abalone liver with kani miso, served bubbling hot. Bread dipped into the hot mixture soaked up its deep, savory flavor and sweetness. It was so satisfying that we could have happily kept eating it, and it became one of our favorites.
The course also made room for local flavors. One was an appetizer made with black abalone from Wajima on the Noto Peninsula, whelk (baigai), chestnuts and sea urchin. A seasonal platter and hasumushi, a steamed dish of grated lotus root and nodoguro (blackthroat seaperch) from Noto, were also served. Tasting Ishikawa's food beyond crab was another pleasure.
Crab Through the Final Course
The closing dishes were just as lavish. Kanitama, a crab and egg dish, was made so generously that nearly every spoonful was full of crab meat. Adding salmon roe or a little more kani miso let us change the flavor as we ate.
Next came zosui, rice simmered in broth, also filled with crab. The matsutake broth gave off a gentle aroma, and although we were already full, we could not put down our chopsticks. To finish, we had matcha and warabi mochi, a soft, jelly-like confection made from bracken starch. The warabi mochi was made by hand at the counter, and we gladly finished every last bite.
Two Hours of Sound, Scent and Flavor
For about two hours, we took in the sound of the chef preparing the crab, the scent of charcoal and a steady stream of freshly made dishes. Throughout the meal, we enjoyed the differences in the crab's sweetness and texture and savored everything it had to give. The experience engaged all five senses.
Winter Crab and the Dance of Kanazawa Geiko
When Ishikawa's snow crab season opens in November, the restaurant will introduce its Winter Crab Feast Course, which runs through the end of December. The course features horsehair crab from Noto, kōbako-gani and live Kanō-gani.
We would especially recommend the restaurant's approach to seasoned crab lovers. Our visit left us looking forward to the winter ahead more than ever.
The restaurant also has a special course in which the meal is accompanied by a dance performed by Kanazawa geiko (geisha). The combination of fine food and graceful dance would make it an elegant way to welcome guests.
Why Kanazawa Biyori Tells This Story
When people think of Kanazawa in winter, crab is often among the first things that come to mind. Canisienne Kanazawa presents it in a new light, with live crab turned into several different dishes right at the counter, along with ingredients from Wajima and the Noto Peninsula.
Kanazawa Biyori is highlighting this restaurant because it shows that even a long-familiar local delicacy can still be discovered anew. For readers planning a winter trip to the city, we hope the restaurant will offer a chance to experience the region's crab up close.
Information
Canisienne Kanazawa (Japanese name: Kanijennu Kanazawa)
Courses:
Winter Crab Feast Course (horsehair crab from Noto, kōbako-gani and live Kanō-gani): ¥49,000 (approximately US$310, tax included); available from early November to the end of December
Winter Crab Feast with a Kanazawa Geiko Performance (English rendering by Kanazawa Biyori): Minimum charge of ¥600,000 (approximately US$3,800, tax included) for a private dinner for 6–8 guests
(A separate 10% service charge applies.)
(Course contents may vary depending on the fishing season and availability.)
Hours: Lunch from noon; dinner from 6 p.m.
Seating: Eight counter seats
Location: Nishi Chaya District, 2-24-5 Nomachi, Kanazawa, Ishikawa, Japan
Reservations: Online via TableCheck at https://www.tablecheck.com/shops/canni-sienne-kanazawa/reserve
(The Winter Crab Feast with a Kanazawa Geiko Performance is not available for online booking.)
Inquiries: Kanazawa Biyori | www.kanazawabiyori.com
Information is current as of October 30, 2026, and is subject to change.
U.S. dollar figures are approximate, converted at about ¥158 to US$1 in October 2026.
Media Contact
Kanazawa Biyori Co., Ltd.
Sanpia Izumigaoka 511, 255 Fushimishinmachi, Kanazawa, Ishikawa 921-8172, Japan
Email: info@kanazawabiyori.com
** This press release is distributed by PR Newswire through automated distribution system, for which the client assumes full responsibility. **
Canisienne Kanazawa in Ishikawa: Winter Crab Takes Center Stage at an Intimate Eight-Seat Counter in the Nishi Chaya District
