Since it lacks normal operation standard for Chinese fast-food, this work aims to investigate the status quo of Chinese fast food so as to establish a set of standardized measurement operating procedures. This is done by measuring the typical Chinese fast food including beef noodles so as to analyze nutrient content and some related parameter. The investigation is made by selecting the samples from the six nationwide Chinese fast-food chains in Beijing. The results show that there are significant differences in nutrition and healthiness among these chains. In general, the energy and starch content are lower than that required by the relative standard. However, the fat level of beef noodles is higher than the standard level. Especially , the salt level is as high as about three to four times of the standard level. Moreover, the temperature is not suitable for fast-food consumption. The proportion is too high for beef and staple foods, while it is too low for vegetables.%鉴于中式快餐缺乏标准的规范系统的现状,在中式快餐现状调查的基础上,测量有代表性的中式快餐牛肉面的营养物质含量和一些相关参数,从而建立一套标准的测量操作流程.通过对北京地区有全国影响力的中式快餐连锁店(永和大王、康师傅私房牛肉面、面爱面、马兰拉面、美国加州牛肉面大王、一品三笑)进行实验,结果发现:这些被测快餐存在显著差异,且普遍表现出营养的不均衡和不健康.食物中所包能量及淀粉含量低于标准水平；但牛肉面中的脂肪含量高于标准水平；食物中的盐分含量远远高于标准,超标多达3～4倍；而且,快餐的温度并不适于食用；牛肉和面的含量过高,蔬菜的含量则普遍过低.
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