食用油、预制菜：吃顿好饭，这么难？

Core Insights - The debate between Luo Yonghao and Jia Guolong highlights the confusion surrounding the definition of "pre-made dishes" in the Chinese restaurant industry, reflecting a gap in understanding between industry practitioners and consumers [1][2][3] - The evolution of the Chinese dining industry from a "blue ocean" to a "red ocean" is marked by increased competition and changing consumer perceptions, making pre-made dishes a key tool for scaling Chinese restaurant brands [3][4] Industry Overview - The restaurant industry was thriving 20 years ago with freshly cooked dishes being popular due to low costs and high profits, while pre-made dishes were primarily associated with Western fast-food chains like McDonald's [3] - The shift towards central kitchens is seen as essential for modernizing the restaurant industry, allowing for reduced labor and space requirements, decreased waste, and improved efficiency, aligning with fast-paced lifestyles [3][4] - The "Xibei incident" has exposed a significant disconnect between how businesses view central kitchens as a pre-processing step and how consumers categorize anything that is not freshly cooked as "pre-made dishes," leading to a crisis of trust [3][4] Consumer Behavior - The essence of Chinese cuisine lies in its "wok energy" and cultural significance, which pre-made dishes struggle to replicate, indicating a complex relationship between modern dining practices and traditional culinary values [4] - The ongoing discourse around food choices and dining experiences is fueled by recent controversies, such as the Xibei pre-made dish dispute, which has sparked public interest and debate [6]