Driven by rising costs of rent, labor and raw materials, China’s catering industry has transformed from on-site cooking to outsourced central kitchens. These kitchens provide semi-prepared foods to chain restaurants or public cafeterias where the dishes are finished. Many kitchens, whether affiliated to chain restaurants or operated independently, are abandoning additives and packing food for long life through measures such as nitrogen flushing, which removes oxygen to prevent food decay. But due to the bland taste of prepared food, some catering professionals are trying to change the game by opening concept bistros featuring spicy and flavorsome dishes from Sichuan, Yunnan and Guizhou provinces. By creating fusion dishes with Western foods, these stylish eateries appeal to the dining habits of young consumers. Experts believe the changes in the catering industry mirror changes in people’s tastes.
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