Why Chinese Takeaways Are Slowly Disappearing — and Why I’ve Started Cooking My Own Instead
I grew up thinking Chinese takeaway was just… there.Friday night? Chinese.
Parents too tired to cook? Chinese.
Rough day? Definitely Chinese.
But lately, I’ve noticed something odd. The Chinese takeaways I used to rely on are quietly disappearing. Shorter opening hours. “Closed until further notice.” Or replaced by bubble tea shops, smash burgers, or yet another fried chicken place.
At first, I thought it was just my area. Turns out, it’s happening all over the UK.
So what’s going on?
1. The Generational Shift (aka: no one wants to inherit the fryer)
A lot of Chinese takeaways are family-run businesses. Parents worked brutal hours so their kids could have better opportunities. And guess what? The kids took them.
Many second-generation owners don’t want 12-hour days in hot kitchens anymore. They’ve got degrees, corporate jobs, side hustles, or just different dreams. When mum and dad retire, there’s often no one to take over.
2. Staffing Shortages (and long, exhausting hours)
Even if owners want to keep going, finding staff is hard. Kitchen work is physically demanding, antisocial, and stressful — especially compared to warehouse, delivery, or office jobs that pay similar wages.
Fewer staff means shorter hours. Shorter hours mean fewer customers. And suddenly, the business doesn’t stack up anymore.
3. Inflation Is Absolutely Brutal
Oil, gas, chicken, beef, rice, packaging — everything costs more now. Chinese takeaways already run on thin margins, and customers are price-sensitive. No one wants to pay £10+ for sweet and sour chicken that used to be £6.50.
So owners absorb the costs… until they can’t.
4. Changing Tastes (We’re All a Bit More “Healthy” Now)
Let’s be honest: traditional British-Chinese takeaway food isn’t exactly a wellness poster child.
Deep-fried batter. Sugary sauces. Heavy oils. Huge portions.
Meanwhile, people are chasing:
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poke bowls
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Korean food
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Vietnamese pho
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air-fried everything
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high-protein, low-cal, plant-based meals
Chinese food hasn’t disappeared — but expectations have changed.
5. Competition Is Everywhere
Between Deliveroo, Uber Eats, supermarket meal kits, and “fast casual” Asian chains, old-school takeaways are fighting on too many fronts. Add food safety rules, inspections, and admin on top, and it’s just… a lot.
The Awkward Truth About Chinese Takeaway & Health
This is the uncomfortable bit — but we can say it out loud now.
British Chinese takeaway food is delicious, but often:
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high in salt
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high in sugar
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heavy on refined oils
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low on vegetables (unless you count onion)
Compare that to modern Asian-inspired food trends — lighter sauces, stir-fried veg, lean proteins, steamed rice — and you can see why people are drifting.
And yet…
The flavours are still unbeatable.
Which is where home cooking comes in.
Why I Started Cooking “Chinese Takeaway” Food at Home
Not to be a food snob.
Not to chase authenticity.
Just because it’s cheaper, quicker than waiting for delivery, and honestly… better for you.
Once you realise Chinese cooking is mostly:
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heat
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timing
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a few core sauces
…it suddenly feels very doable.
You don’t need a full Asian pantry. You just need the right basics.
The One-Trip Supermarket Shopping List (Chinese Takeaway Edition)
This is the part I wish someone had given me earlier.
🛒 Regular UK Supermarket Staples
(You can get these in Tesco, Sainsbury’s, Aldi, Lidl, etc.)
Aromatics
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Garlic
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Ginger (fresh or frozen cubes)
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Spring onions
Sauces & Condiments
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Light soy sauce
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Dark soy sauce (optional but great for colour)
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Oyster sauce
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Hoisin sauce
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Sesame oil
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Rice vinegar
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Honey or sugar
Carbs
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Jasmine rice
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Egg noodles or wheat noodles
Frozen & Tinned
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Frozen mixed veg
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Frozen peas
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Sweetcorn
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Tinned bamboo shoots or water chestnuts
These alone will get you:
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fried rice
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chow mein
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stir-fries
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simple noodle bowls
🛍️ Asian Supermarket “Upgrade” List (Optional but Fun)
If you do have access to an Asian supermarket, these unlock next-level flavour:
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Shaoxing cooking wine
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Black bean sauce
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Chilli oil or chilli crisp
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Light & dark soy (better quality)
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Five spice powder
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White pepper
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Fermented bean paste
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MSG (yes, really — it’s not evil)
You don’t need everything at once. Pick one or two per visit and build slowly.
🥩 Fresh Protein (Buy Fresh or Freeze)
Buy on the day or batch-buy and freeze:
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Chicken thighs (juicier than breast)
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Beef strips
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Pork belly or pork shoulder
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Prawns
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Eggs
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Tofu or tempeh
These rotate through almost every Chinese dish ever.
From “Dying Takeaway” to “Quick & Easy Asian Meals at Home”
This is why I think the future isn’t about saving every takeaway — it’s about bringing the cuisine home.
With the ingredients above, you can cook:
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healthier versions of classic takeaways
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quick weeknight dinners
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modern Asian-inspired bowls
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meals kids will actually eat
All without waiting 45 minutes for lukewarm delivery.
That’s why I want to build more content around Quick & Easy Asian Meals for Busy Families — food that feels comforting, familiar, and modern, without the guilt or the cost.
Chinese takeaway shops might be fading from the high street, but the food itself?
It’s just moving into our kitchens.
And honestly… that might not be such a bad thing 🍜
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