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Group 1 - The core issue revolves around the controversy regarding the use of pre-prepared dishes (pre-cooked meals) in restaurants, particularly highlighted by the incident involving the restaurant chain Xibei and influencer Luo Yonghao [2][3] - Luo Yonghao emphasized the need for transparency in the pre-prepared food market, advocating for consumers' right to know whether restaurants use pre-prepared dishes [2][3] - Xibei's founder, Jia Guolong, acknowledged the crisis as the largest external challenge since the company's inception, reporting significant revenue losses during the controversy [3] Group 2 - The National Health Commission is set to release a draft national standard for pre-prepared dishes, which will clarify their classification and enforce mandatory disclosure for restaurants [2][3] - The definition of pre-prepared dishes includes those made from one or more food products that undergo industrial pre-processing and require heating or cooking before consumption [5][8] - Foods that do not fall under the category of pre-prepared dishes include simple processed vegetables and various staple foods like frozen noodles, convenience foods, and sandwiches [6][7] Group 3 - The regulatory framework aims to enhance food safety management for pre-prepared dishes, including strict oversight of production, licensing, and quality control measures [11][12] - The initiative promotes consumer awareness regarding the use of pre-prepared dishes in the restaurant sector, ensuring that businesses comply with safety standards and provide clear information to consumers [12] - The regulation specifies that pre-prepared dishes should not contain preservatives, aligning with consumer expectations for fresh food products [13]