CHONGQING

In a move that could reshape the dining landscape in southwestern China, eateries in Chongqing are set to implement comprehensive transparency measures regarding their food preparation practices. Diners will soon be able to access detailed information about the ingredients used, including the specific parts of livestock involved in their dishes.

This new initiative, officially announced by the Chongqing municipal government on October 19, marks a historical shift in China’s food safety standards. Restaurants will be required to disclose whether their dishes contain pre-cooked items—ready-to-eat meals that only require quick reheating—as well as their flavour profiles and portion sizes. Although no implementation date has been specified, officials are partnering with local eateries to ensure compliance with the forthcoming guidelines.

A notable facet of this initiative is its aim to curb deceptive practices in the food industry. Chongqing authorities have expressed particular concern over instances where lower-quality ingredients, such as lymphatic meat—which may contain fatty tumours and lymph nodes—are used as substitutes for pricier options like pork belly. Such misrepresentation has compromised the consumer experience, and there's a growing call for food prepared on-site without hidden ingredients.

Chongqing's actions mirror a broader national campaign led by Chinese authorities to bolster food safety amid rising domestic concerns. The food and beverage sector, despite China's economic slowdown, has witnessed promising growth, achieving a revenue of 3.94 trillion yuan (approximately S$728 billion) in the first nine months of 2024—a 6.2% increase from the previous year.

With local governments cracking down on food safety violations, the use of delivery riders as whistle-blowers has emerged as an innovative solution. In Beijing's Dongcheng district, a recent sting operation revealed multiple instances of restaurants serving spoiled food and failing to adhere to hygiene practices. This two-week operation led to 13 violations being recorded.

In other regions, authorities are conducting extensive inspections across food production and business entities, with campaigns set to continue into 2024. Several provinces have adopted a whistle-blowing system where delivery riders receive rewards for reporting hygiene violations, a tactic gaining traction since a widely disseminated video showcased unhygienic kitchen practices early this year.

China has a troubled record regarding food safety, with historic scandals such as the melamine-tainted milk powder incident in 2008 and the gut-wrenching use of "gutter oil" in the food industry. Just recently, alarming reports surfaced about unsafe transportation methods for cooking oil, raising fresh concerns about consumer safety.

Despite these measures, preliminary checks in Chongqing revealed a lack of compliance; many eateries had yet to indicate how their dishes were prepared or whether pre-prepared ingredients were used. Individuals in the food industry expressed skepticism about the feasibility of the new requirements, especially when many rely heavily on pre-prepared components for efficiency.

However, consumer response has been overwhelmingly positive. Many diners are eager for transparency and assurance of food safety. Young consumers, like primary school teacher Mandy Tan, emphasized the importance of knowing where their food comes from, stating that she would prioritize establishments that use fewer pre-prepared items. Property agent James Zhong, who frequently uses delivery services, echoed these sentiments, expressing relief that authorities were heightening scrutiny on food safety.

As China moves forward with these transformative regulations, the ultimate question remains: how impactful will these changes be in ensuring the safety of the meals served at your favorite restaurants? Only time will tell if these measures will restore confidence in China's food safety record, but the tenor of public sentiment indicates that awareness and vigilance are now taking center stage in dining choices.