Plate expectations: why China’s pre-made meal boom is hard to swallow
In a nation with famously high food standards, restaurant goers say they must choose between taste, transparency and industrial efficiency
They promise consistency, cost savings and the speed demanded by modern life. But in a culture that reveres freshness and the wok hei benchmark for Chinese dishes, the rapid rise of industrially processed pre-made meals has stirred a heated debate – and simmering anger.
The recent public outcry has been driven not by food safety fears, but by a perceived lack of transparency.
Diners at restaurants are increasingly incensed about paying premium prices for reheated factory packets served without disclosure – a practice many view as a breach of trust. At its heart, the controversy represents a collision between China’s ancient culinary identity and the cold efficiency of our industrial age.
In response, Xibei’s founder, Jia Guolong, said they only used “semi-processed” ingredients and invited inspections. But soon videos began to circulate that showed Xibei’s restaurants using packaged and frozen ingredients, adding more fuel to Luo’s accusations.
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Wok hei: why do stir-fry dishes taste better with the ‘breath of the wok’?
The squabble quickly grew online as numerous customers posted criticism of different restaurants using pre-made dishes.