Core Viewpoint - The article discusses the controversy surrounding the use of pre-prepared dishes in restaurants, particularly focusing on the incident involving the well-known restaurant chain Xibei and influencer Luo Yonghao's criticism of their food quality and pricing [5][6][10]. Group 1: Incident Overview - Luo Yonghao criticized Xibei for serving pre-prepared dishes, claiming they were overpriced and not freshly made [5][6]. - Xibei's staff responded by asserting that their dishes are made fresh daily, denying the use of pre-prepared ingredients [6]. - Xibei's founder expressed concern over the negative impact on their brand and announced plans to sue Luo Yonghao for defamation [6][8]. Group 2: Consumer Sentiment - The public reaction has largely sided with Luo Yonghao, with many expressing distrust towards pre-prepared dishes in restaurants [10][11]. - Consumers are sensitive to the use of pre-prepared ingredients, preferring transparency about food preparation methods [17][18]. - The article highlights a growing acceptance of pre-prepared dishes among younger consumers, especially during peak seasons like the Spring Festival [15]. Group 3: Regulatory Context - The article notes that there is currently no formal national standard for pre-prepared dishes in China, although various local and industry standards exist [22][23]. - Upcoming regulations are expected to clarify the definition and safety standards for pre-prepared dishes, which may impact the restaurant industry significantly [22][23]. - The need for restaurants to disclose the use of pre-prepared ingredients to consumers is emphasized as a critical issue for the industry [22][23].
悬赏10万,罗永浩被网友力挺,餐厅为何成为预制菜“禁区”?
创业邦·2025-09-12 10:14