Chinese dining trends reveal significant consumer behaviour shifts ahead of Lunar New Year 2025
Analysis of over seven million orders from more than 3,000 Asian restaurants across the United States reveals noteworthy shifts in consumer preferences, with traditional chicken dishes showing sustained growth and plant-based proteins gaining market share. The data, compiled by Chinese Menu Online, offers valuable insights for foodservice operations planning Lunar New Year celebrations.
Traditional protein preparations maintain market dominance
Recent data analysis demonstrates that established menu items continue to drive sales, with General Tso’s Chicken accounting for 14.8% of total orders and showing 6.17% year-on-year growth. Similar chicken-based preparations exhibited comparable growth trajectories, with Sesame Chicken increasing by 7.32%, Orange Chicken by 6.86%, and Chicken with Broccoli by 6.59%.
Plant-based protein adoption indicates shifting consumer preferences
Market data indicates an emerging trend towards plant-based alternatives, particularly evident in the increasing popularity of tofu-based variants of traditional dishes. General Tso’s Tofu and Sesame Tofu demonstrated notable growth, suggesting a broader market shift towards health-conscious dining options.
Appetiser sales data reveals strategic opportunities
Statistical analysis identifies appetisers as a crucial revenue stream, with Egg Rolls appearing in 18.23% of all orders, followed by Crab Rangoon at 10.92%. This data suggests significant opportunities for operations to optimise their appetiser offerings during the festive period.
The comprehensive market analysis reveals several significant trends:
- Chicken-based preparations maintain their position as primary protein choices, with four variants appearing in the top 20 most-ordered items.
- Consumer preferences show increasing diversification towards plant-based alternatives, particularly evident in tofu-based protein substitutions.
- Traditional appetiser selections maintain strong market presence, with particular strength in shareable formats suitable for group dining scenarios.
The data analysis provides quantitative insights into current market dynamics, with the top 20 items by order frequency being:
- Egg Roll (18.23%)
- General Tso’s Chicken (14.84%)
- Crab Rangoon (10.92%)
- Sweet and Sour Chicken (10.05%)
- Sesame Chicken (8.57%)
- Wonton Soup
- Chicken Lo Mein
- Orange Chicken
- Chicken with Broccoli
- Chicken Fried Rice
- Beef with Broccoli
- Spring Roll
- Egg Drop Soup
- Hot and Sour Soup
- Shrimp Fried Rice
- Fried Chicken Wings
- Fried Dumplings
- Vegetable Lo Mein
- Steamed Dumplings
- Beef Lo Mein
These findings suggest optimal menu engineering strategies for foodservice operations during the upcoming Lunar New Year period, particularly regarding protein selection and portion sizing considerations. The data indicates potential opportunities for operations to diversify their offering whilst maintaining traditional favourites, thereby optimising both customer satisfaction and operational efficiency.
The timing of this analysis, coinciding with the approaching Year of the Snake celebrations on 29 January 2025, provides foodservice operations with actionable insights for menu planning and inventory management. The data suggests that while maintaining traditional offerings remains crucial, incorporating health-conscious alternatives could provide strategic advantages in current market conditions.
