A heat-shrinkable multilayer film for being filled with contents, comprising an outer surface layer (A) comprising a heat-resistant thermoplastic resin, an intermediate layer (B) comprising a polyamide-based resin, an inner surface layer (D) comprising an ethylene-based copolymer, and adhesion strength between inner surface layers after treatment with 80° C. hot water being not less than 10 N/15 mm. The polyamide-based heat-shrinkable multilayer film obtained in this manner has optimal characteristics for applications that primarily require strength, and has greatly improved self-weldability demanded in packaging films for meat products such as fresh and processed meats.
