In recent years, the rapid development of China's prefabricated food industry has attracted attention from all parties. During this year's National People's Congress and Chinese People's Political Consultative Conference, a representative of the National People's Congress proposed the establishment of a system for early notification of the use of pre made dishes, and through laws, it was clarified that businesses using pre made dishes should fulfill their obligation to inform. Nowadays, pre made dishes have become an unavoidable issue in the catering industry. Consumers, whether ordering takeout or dine in, inevitably wonder if this is a pre made dish when they encounter a dish with poor taste? There are two reasons for this kind of uncertainty: firstly, there is still a lack of universal consensus on the definition of pre made dishes; The second issue is the transparency of the catering industry in terms of pre made dishes, which is still far from sufficient. Specifically speaking, although pre made dishes are a well-known term, there may be controversy among industry insiders as to what constitutes pre made dishes, not to mention consumers. Not long ago, the topic of "Lao Gan Ma and milk powder are both pre made dishes" sparked widespread controversy online. Due to unclear standards, the public's discussion of pre made dishes often becomes unfocused. Many people regard pre made dishes as synonymous with "technology and ruthlessness", to the point where the color of pre made dishes has changed. But in the eyes of many industry insiders, as long as pre made dishes are cooked strictly according to safety standards, there will actually be no safety or additive issues with these semi-finished or finished dishes. Of course, there will be differences in taste and nutrition compared to freshly made and eaten dishes. To address this cognitive difference, relying on popular science or reasoning is clearly not enough. The change of mindset requires clear industry standards and implementation level norms. As suggested by the National People's Congress deputies, establishing unified national and industry standards around the entire process of raw material selection, production, processing, packaging, transportation, storage, and quality testing for prefabricated vegetables, especially strict restrictions on the use of food additives, is equivalent to providing a clear definition for prefabricated vegetables. As long as we ensure that pre made dishes produced according to this standard are safe and healthy, over time, society's prejudice against pre made dishes may be greatly dispelled. Let's talk about the issue of transparency. Nowadays, when people go to restaurants for meals, few businesses will clearly inform them which dishes are pre made. But it cannot be denied that many of the dishes we eat in restaurants today can be classified as pre made dishes. This is determined by various practical factors such as industry trends and restaurant costs. Restaurants often use pre made dishes without prior notice, even if the dishes themselves are healthy and safe, this concealment can increase consumer concerns. This opacity is also a huge hidden danger for restaurants. Once evidence of using pre made dishes is exposed, it will have a huge impact on the restaurant's brand and operation. Therefore, mandating restaurants to inform consumers in advance about the use of pre made dishes and protecting their right to know is not only for consumer consideration, but also lays the foundation for the long-term healthy development of restaurants. Prefabricated dishes themselves are not wild beasts, they are just a way of making dishes. The nutritional and additive issues that people are generally concerned about may actually exist in meals made and consumed on the go. Ultimately, safety issues are related to safety standards and not necessarily related to the way the food is made. But as a certain degree of "new things", only by timely adapting to the trend of real development and improving their appearance