| Ingredient composition |
Total ingredient weight |
Total recorded weight of the dish |
Continuous (g) |
Calculated by summing all recorded ingredient weights |
| Main ingredient weight |
Weight of the dominant ingredient in the dish |
Continuous (g) |
Calculated from raw ingredient-level records |
| 65 food-category weight variables |
Dish-level total weight assigned to each mapped food category after manual ingredient-to-category mapping |
Continuous (g), 0 if absent |
Raw item-level ingredients were mapped to the 65-category system and aggregated at the dish level; complete list shown in Table S1 |
| Cooking method |
6 major cooking-category indicators |
Major cooking category of the dish |
Binary indicator (0/1) |
Derived from the original coarse cooking-method records and standardized according to the study classification |
| 22 cooking-subtype indicators |
Finer-grained cooking subtype of the dish |
Binary indicator (0/1) |
Manually refined from original cooking-method information according to the study classification scheme |
| Restaurant/site level |
6 survey-site indicator variables |
Survey-site location of the restaurant |
Binary indicator (0/1) |
Directly derived from recorded restaurant location |
| North–south regional indicator |
Whether the restaurant was located in southern China |
Binary indicator (0/1) |
Derived from survey-site location |
| Restaurant size indicators |
Restaurant scale category (large, medium, small) |
Binary indicator (0/1) |
Directly recorded in field survey |
