一场价值10万的“预制菜”罗生门：罗永浩与贾国龙谁是对的？

Core Viewpoint - The public dispute between Luo Yonghao and Xibei Restaurant highlights growing consumer concerns regarding the use of pre-prepared dishes in restaurants, emphasizing the need for transparency and clearer industry standards [2][7]. Group 1: Incident Overview - Luo Yonghao criticized Xibei for serving pre-prepared dishes, calling the experience "disgusting" after dining with colleagues, which led to a public backlash [1][2]. - Xibei's founder, Jia Guolong, expressed confusion and hurt over Luo's comments, stating that the restaurant would consider legal action against him [2]. - In response, Xibei introduced a "Luo Yonghao Menu" allowing customers to order dishes he had previously tried, with a money-back guarantee if they were unsatisfied [2]. Group 2: Regulatory Context - The Chinese government has begun to regulate pre-prepared dishes, defining them and outlining safety standards to promote high-quality development in the industry [3][4]. - The new regulations clarify what constitutes pre-prepared dishes and exclude certain food categories, aiming to address public misconceptions [4][5]. Group 3: Industry Trends - Xibei has positioned itself as a leader in the modernization of Chinese cuisine, focusing on standardization and efficiency through the use of pre-prepared dishes [5][6]. - The restaurant's strategy includes a robust research and development team to enhance flavor and reduce additives, showcasing a commitment to quality [5]. Group 4: Consumer Perception - There is a significant gap between consumer understanding of pre-prepared dishes and the industry's definition, leading to widespread skepticism and concerns about food quality [6][7]. - Experts suggest that the industry's shift towards pre-prepared dishes can improve food safety and consistency, countering negative perceptions [6].