Abstract: With the transformation of national diet and consumption habits, standardised semi-finished products "prepared dishes" flourish derived from traditional dishes is flourishing. It has the advantages of quick, convenient and industrialised production, and has broad prospects for future development. However, as the processing of prepared vegetables in China is still in a period of development, there are problems such as fuzzy concepts, backward technology and equipment, inconsistent standards, and safety and hygiene hazards. Based on this, firstly, the industrial development status and mainstream classification of prepared vegetables are outlined, and the main problems in their processing are analyzed, then, the application of new technologies such as ultrasound, ultra-high pressure, electric-magnetic field and ohmic heating in the processing of prepared vegetables is intensively analyzed. This paper aims to enrich the processing techniques and methods of prepared dishes, and to provide reference for the sustainable development of prepared dishes.