Objective To investigate the use of food additives in the process of stir-fried meat dishes in catering units of Haidian district to analyze the hygienic problems，and to provide recommendations for health supervision. Method Information was collected through site investigation and face to face inspection from 170 catering units in Haidian district of Beijing by stratified random sampling methods. The data were integrated and analyzed by Epidata 3. 1 and SPSS13. 0. Results There were 64 food additives for stir-fried meat being collected in this survey，no harmful chemicals or substances were found in these food additives. The first three common used food additives were meat tenderizer (65. 6% ) ，baking soda (12. 5% ) and food colors (7. 9% ) . The survey revealed that the vast majority of food additives used in stir-fried meat dishes were taken without weighing (78. 0% ) ，no specific storage sites (87. 5% ) and no using records (79. 7% ) . Conclusion Using meat tenderizers containing enzymes as main components in preparing stir-fried meat dishes; the dose of chemical substances ( such as sodium bicarbonate) should be controlled strictly; and less or no food color is added. Establishing a graded management system in the production and use of food additives，developing manufacturing standards and standards for using food additives; and improving the information contents on the labels of food additive packages.