Boiling point: China’s pre-made meals are testing trust at the table

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.

The controversy began when Luo Yonghao, a well-known Chinese influencer, criticised the Xibei restaurant chain for serving “pre-made” dishes at high prices. In September, he called their meals “disgusting” and demanded mandatory labels revealing if dishes were made to order. The online gripe sparked a widespread debate on food transparency.

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.