A Beijing Youth Daily reporter found that the use of semi-finished "food packaging" for standard meals is not a feature of takeaways. It is arguably a uniform method for some standard fast food. Currently, there are no national regulations on whether food packaging can be used for takeout. Some consumers believe that the key is quality, and as long as the quality meets food health standards, it can save time. In the new era, new models and products are inevitable. However, some industry insiders said that for consumers, the use of semi-finished "vegetable packages" to make standard meals also have certain safety risks.

Consumers buying "takeout" on takeout websites may have made their meals by heating up semi-finished "vegetable bags". The Beijing Youth Daily reporter found that not only takeout stores, but also some fast-food chains use semi-finished "food packaging" to make standard meals. Many people in the industry say that semi-finished food packaging has the advantages of speed, hygiene, and compliance with food production standards, as long as it meets food safety standards, there is no need to worry. However, there is no regulation on whether this treatment should be "clear".

A server at one takeaway told the North China Daily that the restaurant's rice sets were basically reprocessed using utensil packs. "In this way, the products are relatively standard, the flavors are consistent, the speed is fast, and customers praise them even more." The takeout store said that these food packages are not used for takeout, and that the same food packages are used for in-house food, "thus ensuring that the flavor, which is distributed from headquarters, is actually cleaner and tastier."

Another food industry source said fast-food restaurants such as Yoshino, Wagamama and Three Smiles Ichiban will also be using the semis for heating. "This is not a feature of takeaway food and drink. It's arguably some sort of standardized approach to fast food." Some consumers also said airline and high-speed rail meals are actually processed in a central kitchen and then heated in transit. Others said, "It's probably better suited for takeout, with dishes and methods that are better suited for packaging and relatively heavy flavors."