在1970年到1979年之間出生的消費者群體中

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　　Revenue of China’s catering industry in 2017 is expected to reach 3.9 trillion RMB ($607 billion), according to a report by China’s Cuisine Association (CCA) on the country’s food consumption.
　　在1970年到1979年之間出生的消費者群體中,台北當舖，92%的人將中餐作為首選，而這比例在20世紀90年代出生的消費人群中僅為19%。
　　CCA statistics indicate that salty taste was the most popular among Chinese consumers in 2017, favored by 23.3% of them. Spicy food ranked second,喜鴻旅行社日本, with a percentage of 17.2%.
　　A total of 92% of the people born between 1970 and 1979 marked Chinese food as their priority, while the proportion was only 19% among those born in the 1990s.
　　中國烹飪協會發佈的中國食品消費報告顯示，2017年中國餐飲業收入高達3.9萬億萬(約6070億美元)。
　　中國烹飪協會會長姜俊賢指出，中國餐飲業的增長保持在一個合理的區間，預計2020年收入將超過5萬億大關。
　　Chinese cuisines took 57% of the catering market, possessing a dominant position. The figure was 55% in mega cities and 63% in small- and medium-sized ones.
　　CCA President Jiang Junxian noted that the growth of China’s catering industry has been maintained within a reasonable range, predicting revenue of over 5 trillion RMB in 2020.
　　2015年、2016年收入分別為3.23萬億和3.58萬億元。收入的持續增長表明餐飲業對消費市場的影響越來越大。
　　除了佔主導地位的中餐,球板，零食也為2017年餐飲業的發展做出重大貢獻，佔据了16%的市場份額。在大城市這一比例甚至達到18%。
　　Hotpot was the most favored food of Chinese consumers in 2017, for which food safety, price, and environment were all criteria for their choices, especially those born between 1980 and 1989.
　　報告顯示，在影響就餐選擇的因素中，19.2%的消費者選擇了就餐環境，而17.8%的消費者認為口味最為重要。
　　The revenue stood at 3.23 and 3.58 trillion RMB in 2015 and 2016, respectively. The continuous rise of the figure indicates the industry’s growing impact on the general consumption market.
　　2017年火鍋成為最受消費者喜愛的食物。尤其是對1980年到1989年出生的群體來說，食品安全、價格、環境都是他們選擇就餐時會攷慮的因素。
　　In addition to the dominant Chinese cuisines, snacks were another major contributor to catering industry growth in 2017, accounting for 16% of the sector. The proportion was even 18% in major cities.
　　中式正餐仍佔据主導地位，市場份額高達57%。在特大城市，中餐所佔份額為55%，而在中小城市所佔比例為63%。
（編輯：何瑩瑩）
　　中國烹飪協會稱2017年23.3%的消費者選擇鹹尟為最喜懽的口味，麻辣以17.2%的比例位居第二。
　　According to the report, dining environment was selected by 19.2% of the consumers as the most important factor that influenced their choices of restaurants. A total of 17.8% of them considered taste as the most important.