Oil frying is a good method for fried food flavor, process, and popularity. However, it also results in many issues of quality and safety. The main challenges of frying oils are prompt and efficient evaluation for frying process, determination of frying oil authenticity, and reduction and removal of the harmful compounds by frying. The current demands for the safety and quality of Chinese fried foods are to reduce oil content in fried products, control aluminum level in traditional fried foods, and prevent deterioration of fried foods during frying and preservation. Based on the main safety problems and their reasons, this paper reviewed a number of solutions, including new detection technology, big data technology, science popularization for teenagers, risk assessment, administration and sharing platform.