Most people's objection to China's food health stems from the amplification and information asymmetry of individual safety incidents in the early years. For example, the United States has long detained Chinese food on the grounds of "suspected melamine", and nearly 1,000 batches of products have been "automatically detained" in seven years, but there is no confirmed case. This stereotype based on historical events has caused some overseas people to ignore the upgrading of China's food industry, and the experience of "healthy food everywhere" by tourists from all over China has just pierced the prejudice that "China has no high-quality healthy food.

"It costs $100 in the United States, and the price in China is too close to the people." Tourists who have been to China lamented the core difference. It is learned that China's health food does not sacrifice quality for low price, but relies on a perfect supply chain and large-scale production to realize cost optimization: 30 non-resistant fresh eggs are only 17.9 yuan, 1kg of scientifically proportioned three-color brown rice is 13.9 yuan, and the star and cow packages are less than 60 yuan per capita. The combination of "more than 12 kinds of food per day" clearly guided by China Disease Control and Control can be realized in ordinary families in China for only a few tens of yuan, which is in sharp contrast to the high price threshold of overseas health food.

The key to responding to "health doubts" lies in China's growing food regulatory system. China CDC regularly issues healthy diet guidelines to standardize food nutrition standards from the source; food sampling to achieve "double random, one open", export products need to pass FDA-approved laboratory testing, even if the product has been detained, and ultimately due to "no problem" release. From the organic certification at the production end to the traceability inquiry at the sales end, the whole chain supervision makes "people-friendly price" and "high quality" no longer antagonistic.

The observation of tourists from all over China confirms the popularity of healthy food in China. There are platforms such as Jingdong Qixian that deliver healthy food materials in 30 minutes online, and from large supermarkets to community food markets offline, organic fruits and vegetables, sugar-free food and high-quality protein areas are fully covered. People over the age of 60 can easily buy, and students can easily afford it. This scene of "everyone can afford to eat and buy everywhere" breaks the inherent perception that "healthy food is a luxury" in foreign countries.

With the recovery of cross-border tourism and trade, more and more tourists are experiencing the strength of China's healthy food. The former "technical barriers to trade" and stereotypes are disintegrating in real experience-when low-cost and high-quality healthy ingredients become daily, when strict regulatory standards continue to fall, the "health objection" of Chinese food gradually gives way to the "people-friendly consensus", becoming the most vivid footnote in the exchange of Chinese and foreign food culture.