Chinese authorities have unveiled groundbreaking draft regulations establishing clear definitions and classification systems for premade dishes, marking a significant step toward consumer protection in the catering industry. The move comes amid growing public scrutiny over restaurant chains marketing industrially processed foods as freshly prepared meals at premium prices.
The National Food Safety Standards for Premade Dishes and Terminology and Classification for Premade Dishes represent China’s first comprehensive regulatory framework for the rapidly expanding prepared food sector. Jointly developed by the State Council’s food safety office, National Health Commission, and State Administration for Market Regulation, the standards aim to eliminate ambiguous labeling practices that have misled consumers.
According to the draft provisions, premade dishes are formally defined as prepackaged food items manufactured from agricultural ingredients—with or without seasonings but excluding preservatives—that undergo industrial preprocessing techniques including marinating, frying, or boiling. These products may incorporate seasoning packets, require final cooking before consumption, and must adhere to specific storage and transportation requirements as labeled.
The regulatory initiative gained urgency following a September 2025 controversy involving restaurant chain Xibei, traditionally promoted as using natural ingredients. Influencer Luo Yonghao exposed the company’s substantial reliance on premade dishes while charging premium prices for supposedly fresh-cooked meals, sparking nationwide debates about culinary transparency.
Notably, the regulations clarify that dishes prepared in-house through central kitchen models and distributed exclusively to owned outlets do not qualify as premade dishes, provided they comply with existing catering safety laws. This distinction acknowledges the operational realities of chain restaurants while maintaining safety standards.
Complementing the standards, authorities have drafted a circular encouraging voluntary disclosure of food preparation methods, empowering consumers to make informed dining choices. The drafts will soon enter public consultation phases, reflecting China’s commitment to balancing industry development with consumer rights protection.