Wang Yiming, 36, said she eats the weight-loss meals three to four times a week at Hunan Children's Hospital, where her current favorite is chicken legs and shrimp with broccoli, snow peas and red cabbage.

She said she wants to lose weight after giving birth and believes hospital-designed meals are "safer, cleaner and healthier" compared with other weight-loss meals.

China's National Health Commission has launched a three-year "Weight Management Year" initiative to promote healthy lifestyles and prevent chronic diseases.

Hunan cuisine, one of China's eight major culinary traditions, is known for its heavy use of oil and salt and is a major draw for tourists. However, residents' daily intake of salt and oil far exceeds recommended levels, said Wang Kewei, deputy director of the health promotion division of the Health Commission of Hunan Province.

Wang said the Hunan-style weight-loss meals aim to modify recipes scientifically, guide residents toward healthier eating habits, and prevent obesity-related chronic diseases.

The meals are now promoted in 108 medical institutions across the province, including top-tier hospitals and community health centers, particularly those with nutrition departments or weight-management clinics and among patients with chronic conditions like obesity, diabetes and high blood pressure.

Feedback has been positive, with a rising repurchase rate, Wang said. The province plans to expand the program to elderly care facilities, workplace canteens, public restaurants, community canteens and food delivery platforms.

Wang acknowledged challenges in changing local eating habits but said it is "entirely possible to maintain most traditional flavors while reducing oil and salt" through chef training, scientific ingredient ratios and flavor testing. For example, using fresh chili instead of chili sauce and steaming rather than stir-frying can preserve distinctive tastes while meeting health standards, she said.

In October last year, Hunan's Party secretary Shen Xiaoming emphasized balancing "flavor" and "health" while promoting healthier local dishes during a research session on the province's cuisine industry.

This year, a nutrition improvement campaign for healthier Hunan cuisine with less oil and salt was incorporated into the province's reform action plan, with the weight-loss meal program as part of the effort.

Xu Mengdai, a dietitian at Wuhan No 1 Hospital in Hubei province, said substantial international and domestic research shows that weight-loss meals can improve Body Mass Index and indicators of chronic disease.

"For example, a decrease of 2 kilograms can lead to some improvement in visceral fat," Xu said. "Reducing salt intake can lower the risk of chronic conditions, especially since China's per capita salt consumption far exceeds the World Health Organization's recommended limit, increasing the risk of hypertension and hyperlipidemia."

Liu Kun contributed to this story.

Contact the writers at chenmeiling@chinadaily.com.cn