A late start
Sous vide originated in the 1970s. The economy of Western countries began to recover, which provided a background for the development of all walks of life. In contrast, China has just entered the early stage of reform and opening up at the same time, and economic development is relatively backward. Whether it is scientific research or the tertiary industry needs to be further developed. It was not until the 21st century that China's economy is booming, and external exchanges were frequent; the catering service industry as the tertiary industry developed rapidly, and the concept of Sous vide low-temperature slow cooking was introduced as a new thing to advanced kitchens in some developed areas in China.
 
A low research level
After Sous vide appeared in the last century, it was immediately introduced to many developed countries, such as the United States and Japan. It was used as a kitchen cooking method and also attracted the attention of many researchers. Many scholars began to explore the effect of the Sous vide on food. As a result, many restaurants have established cooperative relationships with colleges and universities, combining laboratory research with first-line restaurant practice and promoting the development of Sous vide. Although some colleges and universities such as Sichuan Tourism Institute in China have established research projects on Sous vide in recent years, there are not many achievements due to the limited overall scientific research level and insufficient attention to Sous vide-related research.
 
Low production of sous vide cookers
Sous vide cookers have not been made in China, and most of them are imported; the price remains high. Most equipment and appliances rely on imports, so the price is often high.
 
Not good popularization
In the 20 years after the appearance of Sous vide, the catering industry in Western countries has rapidly popularized related technologies and cookers. Large companies such as Polysicence specializing in the production of sous vide cookers have appeared, which has reduced the price of the cooker. Most restaurants can afford it. At the same time, there were also schools and institutions specialized in training Sous vide abroad, which provided the necessary conditions for the dissemination and development of this technology.