During the Qingming holiday, key monitored businesses and enterprises in Beijing achieved sales of 2.95 billion yuan.

NightAirdropper · 2026-04-06T19:55:59+00:00

During the Qingming holiday, the major business sectors monitored in Beijing achieved a total sales of 2.95 billion yuan, with the department store sector increasing by 12.8% year-on-year and the catering sector growing by 5.3%. Traditional brands innovatively launched spring products, with sales of green rice balls and spring tea showing significant growth. Spring fresh dishes were popular, boosting the market performance of both new and old brand names.

NightAirdropper

2026-04-06 19:55:59

Abstract generation in progress

Beijing Business Today, reported by (reporter Liu Zhuolan). On April 6, the Beijing Municipal Commission of Commerce released a consumption roundup for the Qingming Festival holiday, showing that during the three-day holiday, enterprises in key monitored business segments in Beijing—including department stores, supermarkets, specialty stores, catering, and e-commerce platforms—achieved sales of 2.95 billion yuan. Among them, sales in the department store segment increased by 12.8% year over year, and sales in the catering segment increased by 5.3%.

During the holiday, time-honored catering brands rolled out new offerings to lead fresh-food consumption. According to data from online platforms, sales of products in the qingtuan and spring tea categories increased by nearly 30% year over year. Beijing Daoxiangcun launched a “Spring Express” themed qingtuan gift box, featuring new flavors such as green tea and jasmine, rose red bean paste, and more; the sales revenue of its Zero No. store increased by 35.9% year over year. Zhang Yiyuan introduced early-summer green teas such as West Lake Longjing, Dongting Biluochun, and Xianzhi Zhujian; during the holiday period, the volume of green tea sales increased by 23.2% year over year.

Spring-fresh dishes also helped new and long-established brands break out into wider public attention. Tongheju and Makai Restaurant have been deepening their focus on spring-fresh themes, releasing seasonal new items such as cherry blossom cake, scallion-braised spring bamboo shoots, and fresh bamboo shoots with perilla beef brisket. Bianifang prepared seasonal spring delicacies such as crisp and refreshing “yunu” melons and skewered red tomatoes with beef brisket, with an ordering rate for seasonal dishes exceeding 80%. Quanjude focused on outdoor camping and family casual-meal demand, innovating a portable “energy pack”; Zero Yan Su snacks also became a breakout hit, selling over one thousand units.

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