---
title: "Prepared Dishes: Nothing to Hide"
description: "After days of fermentation, the dispute between Luo Yonghao and Xibei has moved from the stage of self-certification and third-party certification over whether prepared dishes are used to another major theme: how to promote transparency in prepared dishes, as well as industry issues such as standards and differences in public perception, which concern 'what they are' and 'what to do'. On September 12, Pang Donglai founder Yu Donglai spoke out on social media: 'Nothing is perfect. I thank brand enterprises such as Xibei and Haidilao for allowing me to find relatively reassuring and delicious places to eat.'"
author: "FBIF"
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published: "2025-09-15"
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---

# Prepared Dishes: Nothing to Hide

> After days of fermentation, the dispute between Luo Yonghao and Xibei has moved from the stage of self-certification and third-party certification over whether prepared dishes are used to another major theme: how to promote transparency in prepared dishes, as well as industry issues such as standards and differences in public perception, which concern 'what they are' and 'what to do'. On September 12, Pang Donglai founder Yu Donglai spoke out on social media: 'Nothing is perfect. I thank brand enterprises such as Xibei and Haidilao for allowing me to find relatively reassuring and delicious places to eat.'

After days of fermentation, the dispute between Luo Yonghao and Xibei has moved from the stage of self-certification and third-party certification over whether prepared dishes are used to another major theme: how to promote transparency in prepared dishes, as well as industry issues such as standards and differences in public perception, which concern 'what they are' and 'what to do'. Prepared dish products, image source: FoodTalks. On September 12, Pang Donglai founder Yu Donglai spoke out on social media: 'Nothing is perfect. I thank brand enterprises such as Xibei and Haidilao for allowing me to find relatively reassuring and delicious places to eat.' Banu Maodu Hotpot founder Du Zhongbing reposted an interview article with Jia Guolong; Jixiang Wonton founder Zhang Biao bluntly stated 'I trust Xibei'; Zhuguangyu Hotpot co-founder Li Yang said 'Platform public intellectuals are tightening the wire around the necks of restaurant people step by step.' [1] For a long time, prepared dishes have become the 'You-Know-Who' in Harry Potter. Industry practitioners all understand the convenience and safety brought by standardized production, but due to various worries and fears, few have directly mentioned it in a high-profile and clear-cut manner. Prepared dishes deserve to be taken seriously. According to the '2025 China Prepared Dishes Industry Panorama' by Qianzhan Industry Research Institute, the market size of prepared dishes in China grew from 244.5 billion yuan in 2019 to 516.5 billion yuan in 2023, with an average annual growth rate of over 20%. In 2024, the market size saw a slight decline, reaching 546.6 billion yuan, a year-on-year increase of 5.83%. We will not over-discuss who is right or wrong in the dispute between Luo Yonghao and Xibei, but if this incident can lead to a rational discussion on the future development of prepared dishes and consumer needs while public attention remains high, then there is no loser in this dispute.

'Tracing the origin' of prepared dishes: Initially, prepared dishes were not a term targeting C-end users. In the 1990s, when fast-food chains such as McDonald's and KFC entered the Chinese market, they brought with them the model of clean vegetable processing and distribution factories. Subsequently, domestic clean vegetable distribution gradually expanded, and enterprises that further processed raw materials such as meat, poultry, and aquatic products emerged. [2] To save time in preparing ingredients in restaurant kitchens, around 2012, many vegetable washing and cleaning companies transformed into prepared ingredient companies, and the prototype of prepared dishes appeared at this stage. A few years later, these prepared ingredient products gradually evolved from 'raw' to 'cooked', from 'prepared' to 'pre-made' and then to 'finished dishes'. [3] Around 2014, with the rise of food delivery, the market for meal kits developed rapidly, and the prepared dishes industry entered a volume expansion phase in the B-end. It was also during this period (2000-2014), with the development of cold chain and supply chains, that the earliest batch of enterprises entering the prepared dishes track appeared, including Lujin, Weizhixiang, Anjoy Foods, Qianweiyangchu, CP Group, and others, which entered the track from various fields. Due to the emergence of these enterprises, China's prepared dishes industry entered its embryonic stage, characterized by small sales areas, low concentration, and few above-scale enterprises. [4] At this stage, the concept of 'prepared dishes' did not yet exist. In November 2016, the Ministry of Agriculture issued a document titled 'National Plan for the Integration and Development of Agricultural Product Processing Industry and Rural Primary, Secondary, and Tertiary Industries (2016-2020)'. In this document, the term 'prepared dishes' was mentioned for the first time.

> Comprehensively improve the overall level of deep processing of agricultural products. Support major grain-producing areas in developing grain, especially corn deep processing, to reduce inventory and promote consumption. Cultivate staple food processing industry clusters, and develop and produce a batch of nutritious, safe, delicious, healthy, convenient, and affordable diversified staple food products such as traditional flour and rice, potato and tuber, coarse grains, and prepared dishes.
>
> Capacity building of staple food processing industry... In county-level areas, develop 2,000 staple food processing production lines for traditional flour and rice and other grain products to support the daily life of county residents; in advantageous agricultural product production areas, develop 300 prepared dish processing projects.

On February 7, 2017, in the Ministry of Agriculture's No. 1 document of that year, 'Implementation Opinions of the Ministry of Agriculture on Promoting the Structural Reform of the Agricultural Supply Side', the term 'prepared dishes' was mentioned again.

> Vigorously develop the agricultural product processing industry... Vigorously develop high-quality raw material bases and production of special processing varieties, support major grain-producing areas in developing grain, especially corn deep processing, and develop diversified staple food products such as traditional flour and rice, potato and tuber, coarse grains, and prepared dishes, as well as functional foods with both medicinal and edible value.

At this time, the development and positioning of 'prepared dishes' were mainly focused on the processing of agricultural products and staple foods. On May 26, 2021, the Ministry of Agriculture and Rural Affairs issued a document titled 'Guiding Opinions on Accelerating the Cultivation and Development of the Whole Agricultural Industry Chain'. In this document, 'prepared dishes' was mentioned again, but unlike the previous two times, this time it was closely related to 'building a systematic logistics network'.

> Build a systematic logistics network... Innovate and develop business formats such as direct supply between agriculture and commerce, prepared dishes, catering delivery, cold chain distribution, self-operated stores, supermarket counters, group meal services, online sales, and scene sales, and develop and promote models such as 'raw material base + central kitchen + logistics distribution' and 'central kitchen + catering stores'.

This was the first leapfrog development of prepared dishes. Around 2020, due to the high increase in C-end demand, prepared dishes gradually entered the C-end market. Qichacha data shows that from 2020 to 2021, there was a financing peak in the prepared dishes track, mainly for C-end oriented prepared dish brands, such as Zhenwei Xiaomeiyuan, which secured four rounds of financing in two years from 2020 to 2021. [1] It was also during this period that companies such as Weizhixiang and Qianweiyangchu were listed on the A-share market. During this period, many catering companies also took the opportunity to launch prepared New Year's Eve dinners and sold prepared dishes as pre-packaged regular foods through other channels, such as Xinghualou, Meizhou Dongpo, Juchunyuan, Xi'an Catering, Yuyuan Co., Ltd., and other time-honored brands that also entered the prepared dishes industry at this stage. In addition, the number of enterprises related to prepared dishes gradually increased. Qichacha data shows that in 2020, the number of newly added prepared dish-related enterprises in China was 12,300, a year-on-year increase of 0.20%, reaching the peak of registrations in the past decade.

10 years, from 'quantity expansion' to 'quality screening': When the water is big, the fish are big; when the water is muddy, the fish are mixed. The blowout high-speed growth inevitably brings many problems. Since 2021, prepared dishes have repeatedly been involved in public opinion storms. Issues such as safety, hygiene standards, the use of preservatives, and the impact of long-term freezing on nutrition have frequently become the focus of controversy. In 2023, '315' exposed some enterprises using 'trough meat' to produce Meicai Kou Rou, with Anhui Chef Xiansheng Food Co., Ltd. being an example—the company was registered in 2021, and according to industrial and commercial annual reports, no one participated in social insurance in 2021 and 2022. As a result, prepared dishes, which should represent convenience, hygiene, and safety, have been controversial since they first entered the public eye. In June 2022, the China Cuisine Association's group standard 'Prepared Dishes' was officially released after stages such as project initiation and opinion solicitation. The standard clearly defined prepared dishes as: 'Finished or semi-finished dishes made from one or more agricultural products as the main raw materials, using standardized flow operations, after pre-processing (such as cutting, mixing, curing, rolling, shaping, seasoning, etc.) and/or pre-cooking (such as stir-frying, deep-frying, roasting, boiling, steaming, etc.), and pre-packaged.' It also divided prepared dishes into three categories: ready-to-eat/ready-to-heat prepared dishes, ready-to-cook prepared dishes, and prepared clean vegetables. [5] The release of this standard was in response to issues such as mixed quality and vague indicators under high attention.

On March 18, 2024, the State Administration for Market Regulation, the Ministry of Education, the Ministry of Industry and Information Technology, the Ministry of Agriculture and Rural Affairs, the Ministry of Commerce, the National Health Commission, and other departments jointly issued the 'Notice on Strengthening Food Safety Supervision of Prepared Dishes and Promoting High-Quality Development of the Industry'. In the notice, the definition of prepared dishes was further clarified:

> Prepared dishes, also known as prepared dishes, are pre-packaged dishes made from one or more edible agricultural products and their products as raw materials, with or without the use of seasonings and other auxiliary materials, without adding preservatives, after industrial pre-processing (such as stirring, curing, rolling, shaping, stir-frying, deep-frying, roasting, boiling, steaming, etc.), with or without seasoning packets, meeting the storage, transportation, and sales conditions indicated on the product label, and edible after heating or cooking. They do not include staple foods, such as frozen flour and rice products, convenience foods, boxed meals, rice with toppings, steamed buns, pastries, roujiamo, bread, hamburgers, sandwiches, pizza, etc.

No preservatives added, industrially pre-processed, pre-packaged dishes edible after heating or cooking, excluding staple foods—these key points were further clarified. This means that the long-used 'ready-to-eat, ready-to-prepare' parts were excluded from the definition of prepared dishes. In the industry, prepared dishes are usually divided into four categories: ready-to-eat (such as eight-treasure porridge, ready-to-eat canned food); ready-to-heat (such as frozen tangyuan, self-heating hot pot); ready-to-cook (semi-finished dishes that need to be heated and cooked); and ready-to-prepare (such as washed and cut clean vegetables). Image source: FBIF. This delineation is called the industry's 'watershed'—it not only clarifies the boundary of 'prepared dishes' (ending the conceptual confusion of 'everything can be prepared'), but also accelerates industry reshuffling, promotes technological innovation, and drives industrial upgrading through measures such as banning preservatives and strengthening supervision. [6] According to iiMedia Consulting data: in 2024, the market size growth rate of prepared dishes fell from 33.8% in 2023 to 27.3%, and the enterprise registration growth rate plummeted from 683.8% in 2023 to 147.8% in 2024. Behind the slowdown in growth is the accelerated clearing of low-quality enterprises and the quality improvement and expansion of compliant enterprises—the industry is shifting from 'quantity expansion' to 'quality screening'. According to incomplete statistics from FBIF, currently, among listed companies, enterprises that cover or are already developing prepared dish-related businesses can be divided into four categories: enterprises extending from upstream agriculture, animal husbandry, and aquatic products to downstream prepared dishes; enterprises expanding from frozen foods to prepared dish brands; enterprises entering prepared dishes from the catering sector; and professional prepared dish enterprises. Image source: FBIF. The first three categories of enterprises mostly launched meal kits for the B-end market around 2014; around 2020, when the C-end market opportunity for prepared dishes exploded, they either established subsidiaries or sub-brands to launch C-end oriented prepared dish products. For example, Guolian Aquatic began laying out prepared dishes in 2015, and from 2019, its annual reports mentioned various seafood and aquatic dishes, such as spicy crayfish pasta and seasoned sea bass products. From a product perspective, whether professional prepared dish enterprises or enterprises from other tracks, most launch products based on high-recognition, local specialty cuisines, such as crispy pork and abalone rice.

The boundary between prepared dishes and central kitchens: 'How should the scope of prepared dishes be understood?' In March 2024, during the Q&A session on the 'Notice on Strengthening Food Safety Supervision of Prepared Dishes and Promoting High-Quality Development of the Industry', a reporter raised this question. [7] The explanation given further clarified the 'food' attribute of prepared dishes.

> Prepared dishes should possess and meet the characteristics and requirements of large-scale, standardized, clean, and standardized food production and processing, and better leverage the advantages of food industrialization.
>
> Considering that chain catering enterprises widely use the central kitchen model, the clean vegetables, semi-finished products, and finished dishes they make themselves and distribute to their own stores should comply with the laws, regulations, and standards for catering food safety. Dishes made in central kitchens are not included in the scope of prepared dishes.
>
> Clean vegetable foods that have only undergone simple processing such as washing, peeling, and cutting, without cooking, are edible agricultural products and do not belong to prepared dishes.
>
> Staple food products such as frozen flour and rice products, convenience foods, boxed meals, rice with toppings, steamed buns, pastries, roujiamo, bread, hamburgers, sandwiches, and pizza do not belong to prepared dishes.
>
> Ready-to-eat foods that can be consumed without heating or cooking, as well as directly edible vegetable (fruit) salads and other cold dishes, also do not belong to prepared dishes.

In March this year, Sun Baoguo, an academician of the Chinese Academy of Engineering and chairman of the Chinese Institute of Food Science and Technology, said in an interview: 'Prepared dishes are not a new thing. The international chain enterprises we are familiar with, such as KFC, McDonald's, and Pizza Hut, their dishes, including staple foods, are all pre-made without exception, and they are industrially pre-made. These are all made by Chinese food factories for them; they do not have their own central kitchens.' [8] On September 12, Yu Xuerong, president of the Jiangsu Provincial Catering Industry Association, said in an interview that the production standards for prepared dishes are relatively high, and chain catering enterprises widely use the central kitchen model. Currently, dishes made in central kitchens are not included in the scope of prepared dishes. Ready-to-eat foods that can be consumed without heating or cooking, as well as directly edible vegetable (fruit) salads and other cold dishes, also do not fall within the category of prepared dishes. [9] Central kitchens and prepared dishes do indeed have many overlapping product categories, such as meat products, aquatic products and their products, egg and its products, and fruit and vegetable products. Image source: Huachuang Securities 'Central Kitchen Deep Report: The Inevitable Path for Large-Scale Catering'. The production coverage of central kitchens is extremely broad, not limited to the semi-finished dishes commonly mentioned in the catering sector; their product system almost encompasses the main categories of the entire food industry. This highly intensive production model enables central kitchens not only to meet the unified supply of raw materials and semi-finished products for catering enterprises, but also to support the full-chain supply from beverages, seasonings to finished dishes, thereby achieving standardized, large-scale, and efficient output.

Xibei's Jia Guolong, perhaps because he is an industry practitioner, is very clear about the above standards, scope, and definitions. In his understanding, prepared dishes and central kitchens are two different concepts. Therefore, when Luo Yonghao complained that 'Xibei is almost all prepared dishes', Jia Guolong shouted to the media: 'According to national regulations, none of our dishes are prepared, and 100% are not pre-made.' To some extent, the B-end and industrial concept of prepared dishes is not in sync with the understanding of the C-end public. The most simple and intuitive understanding is that prepared dishes are just 'pre-made' dishes. According to The Paper: a person close to Luo Yonghao told reporters, 'In everyone's view, dishes from central kitchens and food factories are all prepared dishes.' [10] In January this year, the State Administration for Market Regulation stated that the National Health Commission had included 'National Food Safety Standard Prepared Dishes' in the national food safety standard project plan. [11] On September 13, 'Yicai' reported that the draft of the 'National Food Safety Standard for Prepared Dishes' led by the National Health Commission had passed review and would soon be open for public comment. At that time, the 'identity' of prepared dishes will have a unified statement, and whether catering stores use prepared dishes and how they use them will also be included in the mandatory information disclosure scope for the first time. [12]

Moving to the C-end requires innovation, brands, and good products: In this dispute, Laoxiangji became a model student. On the evening of the 12th, Luo Yonghao started a live broadcast on platforms such as Douyin, Bilibili, and Weibo to respond to the recent dispute with the catering brand Xibei. The live broadcast room had blue background with white text saying 'Not against prepared dishes, promote transparency of prepared dishes'. During the live broadcast, Luo Yonghao mentioned: 'Laoxiangji is also a famous restaurant chain. In Laoxiangji stores, they indicate whether dishes are freshly made or pre-made.' Image source: Douyin screenshot. Indeed, Laoxiangji turned consumers' hesitation into a choice in its own way. In stores, Laoxiangji also uses different colored dots to classify the processing level of dishes. Green means freshly made in the restaurant, yellow means semi-prepared, and red means reheated pre-made, thereby lowering the threshold for consumers to identify prepared dishes. Image source: Laoxiangji. In April 2024, Laoxiangji released the 'Laoxiangji Dish Traceability Report', which pointed out that Laoxiangji restaurants have 119 main dishes, of which 84 are 'freshly made in the restaurant', accounting for 70.6% (30 fresh-made, 29 fresh-cut, 25 fresh-seasoned); 33 are 'semi-prepared', accounting for 27.7%; and 2 are 'reheated pre-made', accounting for 1.7%. At the same time, Laoxiangji also gave specific definitions for these categories. [13] In this dish traceability report, Laoxiangji subdivided freshly made in the restaurant into fresh-made and fresh-seasoned, subdivided semi-prepared into central kitchen semi-prepared and externally purchased semi-prepared, and marked reheated pre-made products in red. Each category clarified the process and then specified the product names.

The scale and standardization that central kitchens and/or prepared dishes point to are the inevitable path for today's 'involution' chain catering enterprises, and the originally distinct food and catering industries are accelerating their integration. Looking at the industrial chain of the prepared dishes industry, China already has a complete industrial chain: the upstream mainly consists of food packaging and processing manufacturing enterprises, food raw material sources, and food primary processing enterprises; the midstream consists of prepared dish processing enterprises, mainly producing and processing clean vegetables and semi-finished dishes, which can be divided into self-produced and self-sold prepared dish enterprises and enterprises that commission OEM production of prepared dishes, often distributed to the downstream via cold chain logistics; the downstream reaches the market through multiple channels such as distribution, e-commerce, convenience stores, specialty stores, and farmers' markets, targeting both B-end customers such as chain catering, group meals, and rural chefs, as well as ordinary consumers. Image source: Qianzhan Industry Research Institute. From a product technology perspective, currently, prepared dishes use storage conditions such as freezing and refrigeration, as well as processes such as packaging and sterilization post-treatment, making the use of preservatives unnecessary. For example, low-temperature refrigeration prevents the growth and reproduction of microorganisms in prepared dishes, extending the storage period; liquid nitrogen quick-freezing achieves 'extreme freshness locking' with extremely low temperatures and ultra-short freezing times; and modified atmosphere packaging, vacuum packaging, and other preservation technologies. [14] Leverage supply chain advantages to solve cost and involution problems; leverage product technology innovation to solve food safety issues; leverage the transparency of process systems to solve consumer concerns and worries. The '2024 Prepared Dishes Market Trend Insight Report' by Kurun Data shows that in 2024, compared to 2022, consumer acceptance of prepared dishes has improved. Consumers are relatively satisfied with prepared dishes in terms of low price and cost savings (33.5%), and convenience and time savings (81%). [15] According to the '2023 China Prepared Dishes Industry White Paper', prepared dishes account for the largest consumption share in the catering sector, about 64%, while retail consumption accounts for about 36%. Because of the real demand from the C-end, prepared dishes still have more room. For example, Japan, as an important market for frozen foods and prepared dishes, has undergone multiple transformations. Driven by leading enterprises such as Nichirei and Ajinomoto, the categories of prepared dishes in Japan have continuously expanded, and by 1991, the number of prepared dish categories in Japan had grown from 365 in 1973 to 2,192. On this basis, the convenience of operation and cooking of Japanese prepared dishes has also continuously improved. For example, after Ajinomoto launched gyoza in 1972, it continuously upgraded the product, and its fried gyoza can now be cooked without adding water or oil. In January 2024, Ajinomoto launched the 'one-plate frozen food' delivery service Aete, initially offering 20 SKUs. In July this year, Aete launched two new products: one Western-style, inspired by the Hawaiian specialty dish 'Loco Moco', and the other Japanese-style, with pork rice bowl as the staple. Another example is Osaka Osho, which wanted to highlight 'wok hei' when selling 'one-plate frozen foods'. For the two new products launched in March this year, the R&D team drew on the experience of restaurant stores, set up a new production line in its own factory, and added a process of stir-frying side dishes in a large Chinese wok. [16] The original narrative of efficiency and cost for the B-end does not apply to the C-end. Replace the highly industry-specific term 'prepared dishes' with good products and quality brands. Just as when you think of potato chips, a certain brand, flavor, or even an impressive packaging comes to mind; when you think of unsweetened tea, you can immediately recall which classic products or specific tastes, whether it's astringent, the sweetness aftertaste, or the color. Prepared dishes need 'open kitchens' and also more 'lingering fragrance'.

References:
[1] Jia Guolong Hardens Against Luo Yonghao 24 Hours Later: Industry People Overwhelmingly Support Xibei, September 2025, Can Yin Can Yin Nei Can
[2] Liu Ziyi, Prepared Dishes Transform into 'Potential Stocks', DATE Data
[3] Firing Chefs? Are Prepared Dishes on the Cusp Overestimated? October 2021, Hongcan.com
[4] 'New Regulations Reconstruct Industry Standards, Re-examining Market Landscape Evolution', Huaxin Securities
[5] China Cuisine Association Group Standard 'Prepared Dishes' Officially Released, June 2022, China Daily
[6] 2025 China Prepared Dishes Enterprise Top 100 List Released: Guangdong Leads Industry Transformation, Prepared Dishes Enter a 'Standardization + Innovation' New Cycle! July 2025, iiMedia Consulting
[7] Relevant Department Heads of the State Administration for Market Regulation Answer Reporter Questions on the 'Notice on Strengthening Food Safety Supervision of Prepared Dishes and Promoting High-Quality Development of the Industry', March 2024, State Administration for Market Regulation
[8] Wang Xiaoling, Two Sessions Voices | Academician Sun Baoguo Talks About Prepared Dishes Again: If It's Done Poorly, It's a People Problem, Not a Dish Problem, March 2025, Frozen Food
[9] Ren Hongjuan, State Administration for Market Regulation is Advancing the Construction of a Prepared Dishes Standard System; Currently Central Kitchens Are Not Included in the Scope of Prepared Dishes, September 2025, Modern Express All Media
[10] Fan Jialai, Exclusive | No Prepared Dishes? Person Close to Luo Yonghao: In Everyone's Eyes, Dishes from Central Kitchens and Food Factories Are All Prepared Dishes, September 2025, The Paper
[11] State Administration for Market Regulation: Improving the Prepared Dishes Standard System, January 2025, Legal Daily
[12] Prepared Dishes in Restaurants Need to Be Clearly Indicated! National Standard Draft Has Passed Review and Will Soon Be Open for Public Comment | Exclusive, September 2025, Yicai
[13] 'Laoxiangji Dish Traceability Report', April 2024, Laoxiangji
[14] How Do Prepared Dishes Without Preservatives Stay Fresh? August 2025, Food Safety Jiangsu
[15] 2024 Prepared Dishes Market Trend Insight Report, May 2024, Kurun Data
[16] Orange, Boxed Meals Also Have a 'Frozen Version'? 6 Minutes to Complete a Meal, Ajinomoto, Aeon Eyeing the 13 Billion Yen 'Frozen Boxed Meal' Market, July 2025, FBIF Food & Beverage Innovation


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