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Chongqing News

List of "must-have" take-out foods in Chongqing released

2023-09-25 14:31:35

Spicy and delicious hot pot is the favorite of Chongqing people.
Spicy and delicious hot pot is the favorite of Chongqing people.

CHONGQING (CQNEWS) -- On September 21, Meituan Takeout launched the list of must-have takeout foods in 10 cities including Nanjing, Tianjin and Chongqing, helping diners find more must-have choices from over 2,600 stores of 962 brands.

There are now, after the lists of Beijing, Shanghai, Guangzhou, Shenzhen and Chengdu released in June this year, lists of 15 cities. And the list of Chongqing has the most hot pot brands.

According to QuestMobile data, as of July 2023, 245 million people aged 25-40 living in third-tier cities and above are capable of paying 1000+ yuan, which is a great market for high-quality takeouts. In the newly released lists of 10 cities, over 2,600 of 962 brand are listed, with an average of 200-300 per city.

As for cuisines, Hunan cuisine, Sichuan cuisine, Jiangsu and Zhejiang cuisine and other traditional Chinese cuisines account for 47%, among which Hunan cuisine ranks top 3 cuisines in Dongguan, Foshan, Nanjing, Wuhan, Xi'an and Changsha, and is the first choice of high-quality takeout foods in many cities.

The list of must-have in Chongqing is distinctive, for its number of hot pot brands ranks first among all cities. For takeout diners in Chongqing, they can looking for their own hot pot memories, whether they are spicy and delicious Sichuan-Chongqing hot pot such as Nianbai Old Hot Pot, Sanbuti Old Hot Pot, Padeng Beef and Batuosan Old Hot Pot, or other special hot pots such as Zhenduoye Hainan Coconut Chicken Hot Pot, Wangshi Heji Chaoshan Beef Hot Pot, Li Fugui Slippery Meat Hot Pot and Jiangshang Yuweng. In addition to hot pot, restaurants that Chongqing people prefer, such as Yang Ji Long Fu, Tongyuan Tavern and Thai Rice Restaurant, are also on the list, providing as many choices as possible for diners. (Translated by Wang Zhong, Fathom Language Limited)

Editor:Jiang Yiwei