怎样才算是预制菜？

Core Viewpoint - The debate over the definition of "pre-prepared dishes" has been reignited by a public dispute involving prominent figures in the restaurant industry, particularly focusing on the claims made by Luo Yonghao regarding the use of pre-prepared dishes at Xibei [1][2]. Group 1: Company Responses - Xibei's CEO, Jia Guolong, firmly stated that none of the dishes served in their restaurants are pre-prepared, emphasizing that they utilize a central kitchen for certain pre-processing tasks but cook on-site [1][9]. - Following the controversy, Xibei released a detailed letter to customers outlining the preparation processes of 13 dishes ordered by Luo Yonghao, demonstrating their commitment to transparency [3][10]. Group 2: Regulatory Definitions - The official definition of "pre-prepared dishes" was established by the State Administration for Market Regulation and other departments, clarifying that these dishes must undergo industrial pre-processing and be packaged for retail, excluding items that can be consumed without heating [7][8]. - The new regulations specify that pre-prepared dishes do not include staple foods or ready-to-eat items, which further narrows the scope of what constitutes a pre-prepared dish in the restaurant context [8][12]. Group 3: Industry Standards and Consumer Perception - The introduction of the official definition in March 2024 is seen as a significant step towards standardizing the pre-prepared dish industry, which previously lacked uniformity in definitions and standards [14][15]. - There is a noted disconnect between public understanding of "pre-prepared dishes" and the regulatory definitions, indicating a need for better consumer education regarding food preparation practices in restaurants [11][18]. - The industry is calling for a unified national standard for pre-prepared dishes to ensure safety and quality, with ongoing efforts to develop comprehensive guidelines [16][17].