On September 10, entrepreneur and influencer Luo Yonghao said in a post on popular micro-blogging platform Weibo that nearly all dishes at Xibei, a renowned restaurant chain serving northwest Chinese cuisine, are pre-made. Xibei first denied the claim, but later issued a public apology, promising to do its best to shift central kitchen processes back to on-site preparation.

The extensive public engagement in this debate reflects consumers' growing concern about the expansion of the pre-made meal industry. The dispute between Luo and Xibei resonated widely precisely because it highlights a key point of confusion among consumers: how to distinguish pre-made dishes, and how to avoid being misled by pre-made items presented as freshly cooked food—all while trying to maintain a healthy diet.

Ding Jing (News.cn): Consumers doubt the safety, nutrition and value of pre-made meals—a distrust rooted in longstanding information opacity, vast differences in standards and uneven regulatory enforcement. Pre-made dishes were once hailed as a way to standardize Chinese cuisine, boost efficiency and cut costs. Yet what consumers really resist is never innovative business or service models; it is the deprivation of choice and the dismissal of the right to be fully informed. Today, many food producers conceal the use of pre-made items, but label them as freshly prepared, which only further erodes consumer trust in pre-made food.

An official document released by related authorities, including the State Administration for Market Regulation (SAMR), stipulates that preservatives are not allowed to be added to pre-made meals, but due to differences in local standards and regulatory strength in different regions, a lack of rigid restrictions on the use of additives in pre-prepped meals remains.

According to the SAMR, dishes produced in a central kitchen rather than in a factory are not classified as pre-made meals. Nevertheless, people tend to conflate anything that is not made on the spot with pre-made food. Restaurants and hotels should therefore promote the clear labeling of pre-made dishes, ensuring that consumers can unmistakably identify whether the food they are eating is a pre-made meal.

Only when transparency replaces fraud, standardization drives away chaos and the emphasis on quality prevails over cost calculations can pre-made meals truly remove people's doubts and become a safe, convenient option in modern dining. 

Editorial (Yicai.com): The pre-made meal industry is a thriving sector. At the current stage, problems like inconsistent standards and ambiguous perception of what constitutes a pre-made meal are hindering its growth. The state, however, has voiced its support to this industry in a key official document.

Internationally, pre-made dishes have grabbed a big share of the food and restaurant industry. In 2024, the U.S. pre-made meal market reached $47.56 billion, making it the world's second largest. Currently, China holds the largest market size in the pre-made meal industry. Although China's industry started later than the relatively mature overseas markets, it has expanded rapidly. By late 2025, the market is projected to exceed 800 billion yuan ($112 billion).

As the pre-made meal industry moves forward, problems continue to pop up. This in turn leads to public uncertainty, at times controversy even, which is normal. However, any practices that involve ambiguous information, substandard products, consumer deception or food safety concerns are unacceptable. Likewise, exploiting trending topics to create hype and demonize the pre-made food sector is equally unacceptable. BR

Copyedited by Elsbeth van Paridon

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