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Chongqing News

Midnight snack businesses become popular for European Cup

2021-06-18 09:37:11

CHONGQING (CQNEWS) -- The European Cup is in full swing, and it’s necessary to have food and wine while watching football games. According to the data from ELEME, since the European Cup started, Chongqing has ranked among the top ten cities in China in terms of takeout orders after 00:00; and football fans of Chongqing are truly “night owls” and “foodies”.

“In this year’s European Cup, I made an appointment with my friends early to watch the game. We had a drink, a midnight snack, a chat, and a rare relaxation after work.” Xu Guangting, who lives in Nan’an District, is a die-hard fan of Italian team. During the period of watching games, he ordered a lot of delicious food on the takeout platform.

A lot of takeout businesses also ushered in the outbreak during the period of the European Cup. “Recently, spicy chicken wings, duck necks, pot-stewed quail eggs, crayfish, soybeans and peanuts were sold well.” A pot-stewed food shop owner said that there were a few of orders after 22:00 in the past, but recently they were so busy at midnight.”

According to the data from ELEME, since the European Cup started, the national takeout orders after 00:00 have increased by more than 20% month-on-month. Among them, the orders from 02:00 to 04:00 had the most significant month-on-month increase, which shows that the people watching games at 03:00 are in urgent need of replenishing physical strength.

What midnight snacks were popular? According to the data, orders for liquor and supermarkets doubled, and orders for crayfish, barbecue and milk tea all increased by more than 40%. At the same time, orders for Red Bull nearly doubled, and orders for beer takeout also increased by about 40%.

In terms of orders after 00:00, Chongqing ranked tenth among cities in China, and the other nine cities were Shanghai, Shenzhen, Hangzhou, Guangzhou, Beijing, Suzhou, Changsha, Dongguan and Wuhan. (Translated by Zhang Ying, Fathom Language Limited)

Editor:Jiang Yiwei