On 23 January 2026, Chinese authorities announced new draft national rules to clearly define and classify premade dishes (known as yuzhicai), directly addressing widespread public frustration over restaurant chains serving industrially processed food as “freshly cooked”. The drafts, National Food Safety Standards for Premade Dishes and Terminology and Classification for Premade Dishes, were prepared by the Food Safety Office of the State Council in collaboration with the National Health Commission (NHC) and the State Administration for Market Regulation (SAMR). These regulations aim to update a March 2024 circular by rigorously defining premade dishes as industrial pre-packaged foods made from agricultural ingredients without preservatives that require further cooking or heating. Crucially, components produced in-house by a restaurant chain’s central kitchen for its own outlets are excluded from this classification and fall instead under general catering safety laws.
The initiative encourages restaurants to voluntarily disclose preparation methods, distinguishing between dishes made freshly on-site, partially premade, or fully premade. This move is designed to safeguard food safety, prevent misleading marketing, and empower consumers to make informed choices without banning premade dishes outright. The drafts will soon undergo public consultation, with feedback shaping the final implementation. This regulatory push aligns with broader efforts, including revised prepackaged food labeling standards set to take effect in March 2027, reflecting a commitment to balancing industrial efficiency with consumer trust in the post-pandemic catering sector.
The Xibei Scandal and the Catalyst for Reform:
The urgency for these regulations stems from a booming premade dish industry, which grew significantly during the COVID-19 pandemic to an estimated market value of over 300 to 500 billion RMB. While offering chains’ efficiency and cost control, the widespread adoption of premade dishes reportedly comprising 80 to 85% of menu items in many chains clashed with consumer expectations of traditional “fresh” cooking. The tipping point occurred in September 2025, when influencer Luo Yonghao publicly accused the popular restaurant chain Xibei of heavily relying on frozen, pre-marinated components while charging premium prices for “natural” food.
Although Xibei’s founder initially denied the allegations, livestreamed kitchen tours exposed the reality of long-shelf-life frozen ingredients, sparking a massive backlash on Weibo. The fallout was severe: Xibei faced daily revenue losses exceeding 2 million yuan and was forced to issue a public apology on 15 September. The controversy has had lasting consequences, with the chain planning to close approximately 102 outlets roughly 30% of its total stores in early 2026, affecting around 4,000 employees. This scandal highlighted the critical gap between regulatory definitions and public perception, driving the government to enforce transparency and protect the consumer’s “right to know”.