罗永浩“停战”，餐饮老板“参战”！信良记董事长“悬赏20万元”叫板罗永浩

Core Viewpoint - The ongoing debate between industry leaders regarding the use of frozen ingredients and pre-prepared dishes in restaurants has intensified, with significant public statements from both Li Jian and Luo Yonghao, highlighting differing perspectives on food safety and consumer rights [1][3][10]. Group 1: Industry Reactions - Li Jian, founder of Xinladao, publicly challenged Luo Yonghao's claims about the superiority of fresh ingredients over frozen ones, offering a reward of 200,000 yuan for proof of restaurants that do not use any frozen materials or additives [1][4]. - The controversy escalated after Luo Yonghao criticized the restaurant chain Xibei for its use of pre-prepared dishes, leading to a backlash from various restaurant owners, including Li Jian, who argued that the focus should be on the safety and quality of ingredients rather than the method of preparation [2][3][10]. - Li Jian emphasized that the industry should prioritize truth over personal interests, suggesting that misleading statements could harm consumer rights and hinder industry development [4][7]. Group 2: Definitions and Standards - The definition of "pre-prepared dishes" has been a focal point, with Li Jian arguing that Luo Yonghao's criteria for what constitutes pre-prepared food are overly simplistic and potentially misleading [8][29]. - According to regulatory definitions, pre-prepared dishes are those that undergo industrial pre-processing and are packaged for later heating or cooking, which contrasts with the notion that all frozen ingredients are inherently unhealthy [29][30]. - The industry is facing pressure to clarify standards and definitions surrounding pre-prepared dishes, as consumer awareness and scrutiny increase [27][36]. Group 3: Consumer Rights and Transparency - Luo Yonghao's stance is to promote transparency in the use of pre-prepared dishes in restaurants, advocating for clear labeling to protect consumer rights [10][36]. - Li Jian countered that such labeling could unfairly stigmatize restaurants that utilize frozen ingredients responsibly, arguing that many small restaurants may not have the resources to meet these demands [9][13]. - The debate reflects broader concerns about food safety, with both sides acknowledging the need for better standards and practices in the industry to ensure consumer trust [37][38].