罗永浩：不反对卖预制菜，但反对假装现做

Core Viewpoint - The ongoing public dispute between Luo Yonghao and Xibei Yomiancun highlights consumer concerns regarding the use of pre-prepared dishes in restaurants and the need for transparency in food sourcing and preparation methods [3][8][10] Group 1: Events and Reactions - Luo Yonghao criticized Xibei Yomiancun for allegedly serving expensive pre-prepared dishes during a recent visit, prompting a public outcry and a response from Xibei's founder, who announced plans to sue Luo for damaging the brand's reputation [3][6] - Xibei's management revealed Luo's dining bill, which totaled 785 yuan for 15 dishes, and asserted that all dishes are freshly prepared in-store, with only pre-processed ingredients provided by a central kitchen [3][6] - In response to the controversy, Xibei launched a "Luo Yonghao Menu" and offered a money-back guarantee if customers were dissatisfied, alongside an open kitchen policy [3][6] Group 2: Industry Context and Regulations - The incident has sparked broader public interest in the regulatory framework surrounding the pre-prepared food industry, with recent guidelines issued by multiple government departments defining pre-prepared dishes and clarifying what does not fall under this category [6][8] - The guidelines specify that dishes made in central kitchens do not qualify as pre-prepared food, which has implications for how restaurants like Xibei can market their offerings [6][8] - There is a disconnect between official definitions of pre-prepared food and consumer perceptions, leading to confusion and potential reputational risks for restaurants that may use pre-prepared ingredients [8][10]