Meat consumption focusing on quality and health

Data Source: JD Consumption and Industry Development Research Institute

Sea cucumbers and hairy crabs top the transaction volume, while whole pigs and rabbit meat have surged over 10 times in sales. Specialty meats like donkey meat and venison are popular in Shandong, Guangdong, and other regions… Recent meat consumption data shows that the current meat market is characterized by “quality, specialty, and regionalization.” From simply “eating enough and eating well” to pursuing “quality,特色, and health,” meat consumption is undergoing a transformation.

On one hand, seafood such as sea cucumbers and hairy crabs continues to be popular, becoming the “new favorites” on dining tables. Data shows that sea cucumbers, hairy crabs, and white shrimp occupy the top three spots in seafood sales. High-value seafood like grouper, tuna, and blue crabs have seen sales increases of over 10 times, 7 times, and 4.9 times year-over-year. Preferences among different age groups are also becoming more diverse: consumers aged 25 and under favor novel categories like crab and soft-shell turtles; those aged 26 to 35 prefer “luxury” ingredients like lobsters and hairy crabs; and consumers aged 56 and above favor highly nutritious products like cod and sea cucumbers. Seafood consumption is shifting from “festive exclusive” to “daily layered,” becoming an external expression of quality life for consumers of all ages.

On the other hand, red meat consumption shows a dual drive of “stockpiling + trying new flavors.” In terms of sales growth, whole/half pigs have increased over 10 times, and gift boxes of pork have grown by 174%, reflecting a combination of household stockpiling needs and holiday gift scenarios. Meanwhile, specialty meats like rabbit and venison have grown by 211% and 103%, respectively, indicating strong consumer interest in trying new flavors. Regional preferences show that consumers in Beijing favor pork products; Shanghai leads with pork gift boxes and beef combinations; Jiangsu prefers whole/half pigs; Guangdong favors pork stomachs and pork shoulder; and consumers in Shandong prefer specialty meats like donkey and horse meat. The diverse extension of local food cultures is reshaping the regional landscape of red meat consumption.

Additionally, the central and western regions and some coastal provinces are becoming new growth poles for meat consumption. Red meat sales in Hainan, Inner Mongolia, and Tianjin have increased by 208%, 190%, and 141%, respectively. Henan’s seafood sales have grown 5.5 times, and regions like Hainan, Qinghai, and Xinjiang are also showing impressive growth. The regional boundaries of meat consumption are being broken down, and the vitality of a unified national market continues to be unleashed.

From stockpiling whole pigs to serving sea cucumbers at the table, from local preferences to cross-regional tasting, meat consumption combines traditional festive warmth with new expressions of quality life. The融合 of old and new, urban and rural, reflects an evolving, vibrant lifestyle filled with warmth and beauty. (Source: Economic Daily, Author: Liu Chunmuyang)