China moves to set out clear standards for premade dishes

China is stepping up efforts to bolster the rights of diners by further tightening the definition of premade dishes, responding to growing public frustration over restaurant chains that have capitalized on the lack of clear standards to market semi-prepared food at a premium as "freshly cooked".

Authorities announced on Thursday plans to jointly release national food safety standards and a classification system for such dishes.

The drafts — titled National Food Safety Standards for Pre-Made Dishes and Terminology and Classification for Pre-Made Dishes — were prepared by the Food Safety Office of the State Council together with the National Health Commission, the State Administration for Market Regulation, and other departments.

In collaboration with the Ministry of Commerce, authorities have also drafted a circular encouraging the catering industry to voluntarily disclose how dishes are prepared.

The drafts are expected to be released soon for public consultation and will be revised based on feedback before formal implementation.

These rules represent an upgrade from a 2024 regulatory circular, which originally defined premade dishes as prepackaged foods. According to that definition, such dishes are made from agricultural ingredients — with or without seasonings, but without preservatives — and undergo industrial preprocessing like marinating, frying or boiling.

They may include seasoning packets, require cooking before consumption, and must be stored and transported according to labeled specifications.

However, the same circular created a notable exemption: it excluded the semi-prepared ingredients used in the central kitchen model common to chain restaurants.

Under this model, components are produced centrally for distribution to branches to ensure uniformity and efficiency.

This exemption has since revealed a critical gap between regulatory terminology and public perception.

While the regulation draws a technical distinction, many consumers define "freshly prepared" far more strictly.

Consequently, they increasingly question the premium prices charged by restaurants whose operations rely on these centrally prepared ingredients.

The growing tension surrounding premade dishes in China's dining sector has been vividly illustrated by the high-profile case of Xibei, a national chain long praised for its hearty Northwest Chinese cuisine and public commitment to natural ingredients.

The controversy erupted in early September, when prominent influencer Luo Yonghao accused Xibei of heavily relying on premade dishes while charging premium prices for what was marketed as freshly prepared food.

He called for legislation requiring restaurants to disclose their use of premade ingredients — a demand that quickly ignited widespread public debate.

Xibei's customer service initially denied the claims, insisting its signature dishes were freshly made. The following day, founder Jia Guolong announced plans to sue Luo for defamation. Luo responded by offering a 100,000-yuan (around $14,000) reward for evidence that Xibei used premade dishes, citing industry reports suggesting over 80 percent of dishes at major chains like Xibei were preprepared.

As online criticism mounted, Xibei's nationwide daily revenue reportedly fell by over 2 million yuan ($287,266).

In a move to regain public trust, Jia directed all Xibei locations to open their kitchens for public inspection and even introduced a "Luo Yonghao set meal" to invite scrutiny. However, visitor footage and media tours soon revealed ample evidence of semi-prepared items: frozen lamb chops and broccoli with shelf lives of up to two years, frozen fish with an 18-month shelf life, pre-marinated and frozen seafood, and even pre-fried eggplant and frozen shrimp. Kitchen staff confirmed that many items were thawed, reheated, or assembled — not made from scratch.

Although Luo declared the matter "settled" in mid-September, Jia reignited the dispute earlier this month, vowing to publicly refute what he called "online slander".

Plans for a livestreamed rebuttal were abruptly halted when both men's social media accounts were temporarily suspended.

The Xibei case has since become a focal point in China's ongoing debate over food transparency, highlighting the disconnect between culinary marketing and kitchen reality.

Now, reeling from the public backlash and a prolonged industry downturn, Xibei has announced the closure of 102 outlets nationwide in the first quarter of this year — amounting to 30 percent of its total store count. This major operational retreat will affect approximately 4,000 employees.

In a recent social media post, Jia cited the 2024 circular, saying that the rules explicitly clarified that chain restaurants utilizing a central kitchen model do not fall under the official definition of "premade dishes".

"We are operating according to the law," he wrote, underscoring the company's position that its use of centrally prepared ingredients is legally distinct from the premade food category that has sparked widespread consumer concern.

In a recent social media post, prominent automotive influencer LAC-Qing She, who commands over 4 million followers, said that public ire stems from a feeling of deception and a missed expectation for traditional "wok hei" — the prized smoky aroma and flavor from stir-frying over high heat.

"People don't oppose premade dishes per se, but they resent restaurants passing off reheated, preprocessed dishes as 'freshly cooked' and charging a premium for it," he wrote.

Another prominent Weibo influencer with over 2 million followers wrote that the debate ultimately revolves around three fundamental questions: a clear definition, the right to prior knowledge, and food safety.

"The official definition and what we commonly think of are quite different," the influencer noted.

"This isn't about picking a fight with businesses; it's about giving consumers the confidence to make a choice."

The post called for clear, on-site designations — whether a dish is freshly made, partially premade, or fully premade — in both restaurants and on food delivery platforms.