In recent years, the increasing pursuit of more sustainable, nutritional, and appealing food has led to a serious imbalance between supply and demand of meat in China. European and American countries have invested a lot of resources in research on artificial meat that may significantly affect the future of food markets in China. Artificial meat is mainly divided into two types, one is plant-based meat synthesized from plant proteins and other plant components, and the other is cell-cultured meat produced using animal stem cells. This substitute for conventional meat shows potential as a delectable and nutritious alternative. Furthermore, it reduces ecological footprint for environmental sustainability. Despite its advantages, there are many technical, safety, and cost limitations in manufacturing artificial meat. This article highlights the discussion around its current research progress and the prevailing challenges, with the aim to guide future research on artificial meat in China.