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.
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.
10:03
Wok hei: why do stir-fry dishes taste better with the ‘breath of the wok’?
Wok hei: why do stir-fry dishes taste better with the ‘breath of the wok’?
The squabble quickly grew online as numerous customers posted criticism of different restaurants using pre-made dishes.
