The remarkable economic development of the Republic of China in the past few years has vaulted the country into the ranks of an industrial society. This change has affected almost every aspect of life. Increased earning power resulted in the massive growth of consumer goods. Another prominent change has been the trend toward the consumption of fast foods. As the economy continues to grow, women are entering the work force in ever increasing numbers. This movement of women out of the home and into the working world has had an impact on food preparation and eating habits. The remarkable success of McDonald's, the American fast-food outfit, reflects the change in Chinese eating habits.

Presently, the term Chinese fast food refers to those food services which offer authentic Chinese dishes, prepared and served in a time-saving manner. Using this criteria, there are three categories of these food types. They are: the box-meal, or "Pien Tang", outlets which serve set meals for a reasonable price, and the growing number of instant, pre-packaged, ready-to-serve dishes available in supermarkets.

The box-meal was first introduced during the Japanese Occupation, (1895-1945). Long a favorite of office workers and students, these compact, nutritious meals have come out of the kitchen and into the marketplace. Originally prepared from the previous evening's leftovers, box-meals are now a growing enterprise serving a growing market group. Stiff competition, and consumer demands for quality and cleanliness have given rise to a marked improvement in box-meal outlets.

Located in areas of high population concentration, these outlets work towards adopting the principles of a uniform system to cut costs and increase efficiency.

An outstanding example of the new box-meal restaurants, the Far East Box-Meal is renowned for its wide variety of delicious combinations and adherence to cleanliness. This pursuit of a quality product and maintenance of health standards has earned the Far East two consecutive four-star ratings from the National Consumer Association.

Li Yen-sheng, director of the restaurant says not all foods are suitable for the box-meal. In order to assure that only the best varieties are used, every possible choice is thoroughly tested before it can be served to the public. Each day test boxes are prepared and examined for changes in flavor, color, appearance and aroma. Each potential box must be able to stand up to every test before it is considered marketable. The restaurant strives to please every possible palate by offering a menu with 20 items. Constant attention to detail has won the company many long-term customers.

A former soldier, Li Yen-sheng employs strict discipline in running the company. All new employees are required to undergo thorough health tests for hepatitis or any other communicable diseases. Smoking is forbidden on the job and all workers are expected to pay attention to personal hygiene. His devotion to cleanliness is well known; when first starting in the restaurant trade he decided to use disposable utensils, despite higher costs. Today disposable utensils are a standard feature of most restaurants.

T'ien I represents another aspect of the box-meal system. Using the latest population density statistics, this outfit has plans to open an island-wide system of 200-300 chain stores. Incorporating the latest aspects of western fast-food outlets, this chain will operate a central kitchen where all work will be done. The final product will then be distributed to the branch outlets.

The second type of convenience foods are the cafeteria-style restaurants that have become popular in the past few years. These outfits specialize is serving economically priced meals in a bright, clean setting. The emphasis is on efficiency and high customer turnover. Restaurants are designed with a central bar and wall-side tables. While bright and cheery, chairs and tables are designed to encourage quick eating and not a lingering, romantic dinner. Meals are all portioned: a piece of meat, rice or noodles, and vegetables.

According to the latest government statistics, each day over 2 million people eat outside of the home. With this figure growing rapidly, investment in fast-food enterprises has become quite popular.

The final grouping of fast foods are those primarily bought in stores and served at home or while travel ling. These include all those prepackaged, ready-to-serve foods.

Packaging plays an important role in the processing and marketing of instant foods. The three most common types are: foil, frozen packs and cans. Frozen packs, available in most supermarkets, are usually prepared packs of Chinese snack foods like dumplings and spring rolls. With the wide-spread use of refrigeration these goods have become a popular commodity with busy families.

Foil packaging is the newest innovation in the fast-food market. The "Retort Pouch," a Japanese discovery is an example of these remarkable materials. A foil compound, the pouch contains prepared foods that when heated in boiling water are ready to be served. The foil protects the hands from scalding, and the material will not infect the food. Much more convenient than cans, the lighter Retort Pouch can hold a greater volume of food while taking up less space. Stored at room temperature, food products in the pouch can be used for over a year. The Retort Pouch, with its heating properties and compact size, make it an ideal picnic food. The Tai Tung Hsing Yeh company has a packaged fried rice that can remain warm for 24 hours while in its pouch.

There are several companies doing extensive research and development work in this field. The T'ung I company, one of the more successful of these has enlisted the services of the renowned cookbook author, Fu P'ei-mei. Miss Fu had previously spent a great deal of time in Japan working with a food consortium that produced these Chinese-style instant foods. Continued experimentation with different dishes and reduction of cooking time ensures even greater improvements.

Future trends seem to indicate that ready-to-serve foods will occupy a larger share of the market.

Nutritionists have also contributed suggestions on improving the nutritional content of fast foods. Increased research, active business investment and the concerned interest of consumer groups will ensure that this growing industry will have a bright future in the Republic of China.

(Gerald Hatherly)

[Picture Caption]

1. In response to the growing numbers of people who eat outside the home, fast-food restaurants have become increasingly popular. 2. Box-meals, one of the more important types of fast foods, are steadily improving in quality. 3. Many fastfood outlets use a buffet-style service in order to save time.

Supermarkets sell many different types of frozen and instant foods. These products are a timesaver for busy career women.

The Lai Lai Sheraton Hotel's Roc'ks Fast Food Restaurant is a new development in the local fast-food industry.

2. Box-meals, one of the more important types of fast foods, are steadily improving in quality.

3. Many fastfood outlets use a buffet-style service in order to save time.

Supermarkets sell many different types of frozen and instant foods. These products are a timesaver for busy career women.

Supermarkets sell many different types of frozen and instant foods. These products are a timesaver for busy career women.

The Lai Lai Sheraton Hotel's Roc'ks Fast Food Restaurant is a new development in the local fast-food industry.