对话西贝前后厨员工：究竟用没用预制菜？

Core Viewpoint - The controversy surrounding "pre-made dishes" has escalated between Luo Yonghao and Xibei, with both parties presenting conflicting narratives, leading to significant public discourse [1]. Group 1: Controversy Overview - Luo Yonghao criticized Xibei for serving mostly pre-made dishes at high prices, calling for legislation to require restaurants to disclose the use of pre-made ingredients [1]. - Xibei's founder, Jia Guolong, announced plans to sue Luo for damaging the restaurant's reputation and invited customers to observe the cooking process in their kitchens [1]. Group 2: Employee Insights - A former Xibei kitchen employee commented on the perception of pre-made dishes, acknowledging that while the portions may be small and prices high, the preparation involves fresh ingredients and cooking processes [3][4]. - The employee explained that dishes like "potato stewed beef" are prepared fresh in the morning and served later, which may lead to consumer confusion regarding the freshness of the food [6][7]. Group 3: Cooking Processes - The cooking process involves preparing ingredients in advance, with some dishes being cooked on-site while others are reheated from earlier preparations [19][20]. - The employee clarified that while some items are prepared ahead of time, they are not classified as pre-made dishes in the traditional sense, as they still undergo cooking processes before serving [23][28]. Group 4: Menu and Pricing - A detailed menu was provided, showcasing various dishes and their prices, indicating a total bill of 663.00 [16]. - The pricing reflects the perceived quality and preparation methods, with some dishes being freshly cooked while others are prepared in advance [19][20].