On August 20th， according to media reports， a netizen posted a video on Douyin claiming that after they finished their meal at a scenic spot， ordering two portions of fried rice which they did not fully finish， they discovered upon leaving that the establishment had repackaged the leftover fried rice into a single plate instead of discarding it.
The videographer stated that their party of four had ordered two portions of fried noodles and two portions of fried rice. While the fried noodles were mostly consumed with only a little left， the fried rice was barely touched. The establishment discarded the leftover fried noodles but not the fried rice， leading to suspicions that the fried rice they consumed might have been someone else’s leftovers.
This video generated considerable discussion on social media platforms. Some netizens expressed， “Repackaging leftover fried rice instead of discarding it naturally makes tourists suspicious，” while others commented， “This makes tourists question their experience， and who would dare eat here again?”
The practice of a merchant collecting and reusing leftover dishes from customers is unsanitary and violates food safety operational standards. The standard procedure for handling leftover food is to discard it in designated food waste bins， rather than for reprocessing or reuse.
This incident highlights the importance of food safety regulations and practices in the catering industry. Restaurants must strengthen their primary responsibility in ensuring food safety throughout the entire process， from ingredient procurement， preparation， and production to sales and service. Simultaneously， consumers should enhance their awareness of consumer rights and collectively safeguard “food on the tip of the tongue” safety.
