China's diet is diversified.

In 20 17, China's catering revenue reached 3.96 trillion yuan, up by 10.7% year-on-year, and catering consumption demand was diversified. Due to different regions, habits, tastes, etc. The tastes of cuisines are becoming more and more varied. Under the situation that Chinese dinner still occupies a strong dominant position, consumers' demand for western food, Japanese food, Korean food and other international food markets is also growing.

When choosing a restaurant, consumers are most concerned about the dining environment and the taste of the dishes. The food safety factor ranks third, and the price factor only ranks fourth. "With the continuous upgrading of consumer demand, people pay more attention to eating well, eating comfortably and having fun." A related person from the China Cuisine Association said. At the same time, consumers' love for spicy taste has declined, and salty and sweet taste is more popular.

The consumption structure of "post-70s" consumers is relatively simple, and more than 90% of them have a special liking for China traditional cuisine, and "post-80s" and "post-90s" have gradually become the new force of catering consumption. According to the statistics of Meituan Review, young people aged 20-35 contributed 74% of food and beverage consumption orders. Their consumer demand is more personalized, diversified and diversified.

In 20 18, young people will continue to become the main force of catering consumption, and their attention to nutrition will continue to escalate. People gradually realize the importance of nutrition and health, and will try to prevent or control obesity, diabetes, cholesterol, hypertension and other health problems through diet. Consumers are paying more and more attention to low oil, low salt and low sugar (sugar-free) in their diet.