Guangzhou authorities released new morning tea heritage protection regulations on Wednesday, effective May 1, mandating teahouses to declare if dim sum is made using traditional on-site methods. The rule has ignited debate in Hong Kong over transparency in similar food preparation. Catering lawmaker Jonathan Leung Chun called it a necessary discussion but urged distinguishing central kitchens from pre-made meals.
Guangzhou authorities released new regulations on morning tea heritage protection on Wednesday, effective May 1. The rules mandate that operators explicitly indicate whether their dim sum dishes are made using traditional on-site methods or non-traditional means.
The legislation also stipulates a strict 24-hour freshness window from production to consumption for traditionally made items to preserve the intangible cultural heritage.
The rule has sparked debate in Hong Kong and calls for transparency over how similar meals are prepared there. Catering sector lawmaker Jonathan Leung Chun said the Guangzhou measure had ignited a necessary debate but stressed avoiding conflating “central kitchens” with “pre-made meals,” which he called unfair to the local industry.
He noted that many of Hong Kong’s large restaurant groups use central kitchens during peak hours for standard pre-processing, such as slicing and seasoning, to ensure consistent quality and hygiene. “This is an extension of the restaurant’s own kitchen rather than the death of the craft, and it differs significantly from factory-processed, frozen ready-meals,” Leung said. “We must clarify this distinction to accurately assess the survival of handmade dim sum.”
