Core Viewpoint - The public dispute between Luo Yonghao and Jia Guolong over the prepared food industry has escalated into a significant public discussion, highlighting the need for transparency and consumer rights in the industry [1][4]. Group 1: Industry Dynamics - Luo Yonghao successfully shifted the focus from a single company's controversy to a broader discussion on the transparency of the prepared food industry, garnering 90% support during his live stream [1]. - West B's live streaming initiative to showcase their kitchen operations was met with criticism as media discovered the extensive use of prepared products, leading to a perception of a "major failure" [1][4]. - The distinction between "prepared process" and "prepared food" as defined by Jia Guolong has not been widely accepted by consumers, who view long shelf-life products as "prepared food" [4][6]. Group 2: Company Strategies - West B needs to adjust its approach by addressing consumer concerns and recognizing that its definitions of "prepared food" are not aligned with consumer perceptions [6][7]. - The company should consider adopting practices similar to those of other successful restaurants, such as categorizing dishes into freshly made, semi-prepared, and fully prepared options to enhance transparency [6][7]. - The ongoing controversy has provided West B with unprecedented brand exposure, but converting this negative attention into brand recognition remains a significant challenge for Jia Guolong [7].

Core Viewpoint - The ongoing dispute between the restaurant chain Xibei and influencer Luo Yonghao regarding the classification of pre-prepared dishes has intensified, with industry figures like Yu Donglai publicly supporting Xibei's stance [1][4]. Group 1: Background of the Dispute - The controversy began on September 10, when Luo Yonghao criticized Xibei for serving pre-prepared dishes, which sparked significant public debate [4]. - Xibei's founder, Jia Guolong, responded strongly, asserting that none of their dishes are pre-prepared and announced plans to sue Luo Yonghao for defamation [4]. - The exchange has become a hot topic on social media, with both parties actively engaging in the debate [4]. Group 2: Industry Reactions - Yu Donglai, founder of the retail company Pang Donglai, expressed gratitude towards Xibei for providing reliable dining options, thereby lending third-party support to Xibei's claims [1][4]. - In his comments, Yu emphasized the challenges faced by businesses and the importance of constructive criticism rather than damaging reputations [4]. Group 3: Regulatory Context - A notice issued by six government departments in March 2024 defined pre-prepared dishes, clarifying that they are not to include staple foods and must meet specific criteria for preparation and packaging [5]. - Xibei argues that the dishes in question do not fall under the definition of pre-prepared dishes as outlined in the notice, challenging Luo Yonghao's assertions [5]. Group 4: Ongoing Debate - The dispute highlights a broader ambiguity in the classification of dishes prepared in central kitchens versus those that are pre-packaged, indicating a need for clearer industry standards [6].

Core Viewpoint - The conflict between Luo Yonghao and Xibei has escalated into a public debate about the definition and perception of pre-prepared dishes in the restaurant industry, highlighting consumer concerns over transparency and quality [1][8][31] Group 1: Company Responses - Luo Yonghao criticized Xibei for using pre-prepared dishes and called for restaurants to disclose such practices [2] - Xibei's founder, Jia Guolong, responded by denying the use of pre-prepared dishes and announced plans to sue Luo Yonghao, while also launching a menu featuring 13 dishes similar to those of Luo Yonghao [3][10] - Xibei has opened its kitchen to customers for transparency, aiming to counter the allegations and enhance its public image [3][18] Group 2: Consumer Perspectives - Consumers have varying definitions of pre-prepared dishes, leading to confusion and dissatisfaction regarding food quality and preparation methods [8][12] - Many consumers associate pre-prepared dishes with a lack of freshness and culinary skill, which diminishes their dining experience [14][22] - The public outcry is less about the specific practices of Xibei and more about a broader dissatisfaction with the restaurant industry's use of pre-prepared ingredients without clear communication to customers [24][26] Group 3: Industry Implications - The incident has sparked discussions about the need for clearer regulations and definitions regarding pre-prepared dishes in the food industry [10][31] - The 2024 regulatory framework aims to clarify what constitutes pre-prepared dishes, but consumer perceptions may not align with official definitions [10][16] - The situation may lead to increased scrutiny of restaurant practices and a push for greater transparency in the industry, as consumers demand better value and clarity regarding food preparation [26][28]

Core Viewpoint - The controversy surrounding the restaurant chain Xibei and its use of overnight dishes has sparked significant public debate, particularly following comments made by public figure Luo Yonghao regarding the quality and preparation of the food served [2][5][8]. Group 1: Company Response - Xibei acknowledged that some dishes may be prepared in advance and served the next day, asserting that this practice does not compromise food quality [2][5]. - Following Luo Yonghao's criticisms, Xibei released a detailed letter to customers, defending its practices and providing a 42-page document outlining the preparation processes for the dishes in question [5][8]. - Xibei's founder, Jia Guolong, stated that none of the dishes served in their restaurants are classified as pre-prepared meals, and the company plans to open its kitchens to the public for transparency [10][27]. Group 2: Public and Legal Reactions - Luo Yonghao's comments led to a backlash, with legal experts suggesting that if he can substantiate his claims about Xibei's use of pre-prepared meals, it may not constitute defamation [9][10]. - The public has expressed confusion over the definition of pre-prepared meals, with some consumers concerned about the quality and pricing of such dishes [11][13]. - The controversy has highlighted a broader issue regarding consumer rights and the need for transparency in the food industry, particularly concerning the use of pre-prepared ingredients [28][29]. Group 3: Industry Context - The definition of pre-prepared meals was officially established in March 2024 by six government departments, clarifying what constitutes such meals and emphasizing the importance of food safety [16][17]. - The industry is facing challenges related to public perception of pre-prepared meals, with many consumers associating them with lower quality despite their potential benefits in terms of efficiency and safety [15][28]. - The ongoing debate reflects a growing demand for transparency in the food service industry, as consumers increasingly seek to understand the origins and preparation methods of their meals [29].

一个饭后吐槽，为何掀起如此声浪？症结就在于顾客舌尖尝出的"预制味"和商家自认符合国标的"现做 菜"存在分歧。"中央厨房、食品工厂出来的菜都是预制菜"，虽是罗永浩身边人的观点，但从留言区跟 评来看，确实也代表了部分网友的心声。 如果"何为预制菜"在大众、商家和相关标准层面不能形成共识，此类争议或难彻底消弭 9月12日，"罗永浩吐槽西贝预制菜"事件持续发酵。 据智通财经报道，面对西贝创始人贾国龙提到"西贝门店没有一道是预制菜"，接近罗永浩的人士向记者 独家回应称："在大家看来，中央厨房、食品工厂出来的菜都是预制菜。而且网上有证据表明，西贝中 央厨房部分的菜品就是采购的工厂预制菜，贾国龙已经犯了'众怒'。" 西贝与罗永浩双方，见招拆招，贡献了较多可供评点的维度：这边说一定起诉，那边说"准备好了"。这 边开放后厨并上线"罗永浩菜单"；那边奖励10万元公开征集西贝使用预制菜的真凭实据。 ↑贾国龙公开罗永浩在西贝的消费菜单。图据每日经济新闻 某种程度上，此前的《通知》更多是大纲性释义，行业实践与消费者认知依然存在差异。诸如此类对中 央厨房、食品工厂出品是否算预制有分歧的情况，是否考虑进一步细化补充标准，逐一解惑，趁着相关 ...

te p 近日，罗永浩与餐饮集团西贝的"预制菜纷争"备受关注。 罗永浩在社交账号"罗永浩的十字路口"表示，自己和同事去西贝吃饭，发现几乎全都是预制菜，还那么贵，希望国家尽早推动立法，强制饭馆注 明是否用了预制菜。罗永浩还表示，从市场经济的角度来说，预制菜贵不贵倒是没那么重要(虽然预制菜卖得贵确实更讨厌），重要的是知情权。 对此，西贝并不认同，并宣布从9月12日起，在全国所有门店上线"罗永浩菜单"。贾国龙表示，这不是一个固定的套餐，而是罗永浩点过的菜品 列表，消费者可以任意点选。西贝为此提供了两大承诺：第一，"不好吃，不要钱"，顾客可以随时退单；第二，欢迎顾客随时进入后厨，参观任 何一道菜的制作全过程。 9月12日，第一财经记者进入了西贝莜面村上海市日月光门店的后厨。在此之前，记者填写了健康证明，并穿着帽子、口罩、外套等防护工具。 日月光门店的后厨本身就是处于门店内部的开放厨房，就餐的消费者可以直接看见员工的所有操作。但如果消费者进入后，可以看见更多细节。 记者注意到，该门店的厨房分为烤区、蒸区、高压锅区、炒区。 · · ANTARAMAST RANALLES CA - - - - - - - 9990 员工告 ...

本文字数：1096，阅读时长大约2分钟 作者 | 第一财经 揭书宜 近日，罗永浩与餐饮集团西贝的"预制菜纷争"备受关注。 2025.09. 12 记者注意到，该门店的厨房分为烤区、蒸区、高压锅区、炒区。 = 1 d be Nice V / 1. THE FALLER HALLET NET ul program el re ((g) rat Mary of 1 1 Production Mary -1 pp work . r P a g INARAPARATE RANKANA CAN ........... .. . a 1974 827-052-0883 ..... ALLER ACCREASE BONASHINATO g y re in t x X24 FF t SING T H (999999) 员工告诉记者："店里没有预制菜。烤鱼烤羊等菜品运来的时候都是生的状态，到店后才开始烹饪。香葱烤 鱼大概需要烤9分钟，烤鸭需要烤80分钟。"9月11日，贾国龙在接受媒体采访时表示，西贝的中央厨房预 加工，配送到门店的是原料，例如羊排切割成标准形状等。预制和预制菜是两回事，预制是提前加工、预 加工。预制菜是成品，是将 ...

Core Viewpoint - The article discusses the controversy surrounding the use of pre-prepared dishes in the restaurant industry, particularly focusing on the statements made by Luo Yonghao regarding the pricing and transparency of pre-prepared dishes at Xibei restaurants [2]. Group 1: Xibei's Response to Controversy - Xibei announced the launch of the "Luo Yonghao Menu" on September 12, allowing customers to choose from dishes previously ordered by Luo Yonghao, with a commitment to refund if the food is unsatisfactory [2]. - Customers are invited to visit the kitchen and observe the cooking process, emphasizing transparency in food preparation [2]. Group 2: Kitchen Operations - The kitchen at the Xibei restaurant in Shanghai is divided into different cooking areas, including grilling, steaming, pressure cooking, and frying [3]. - Staff clarified that the restaurant does not use pre-prepared dishes; instead, raw ingredients are cooked on-site after delivery [8]. Group 3: Definition of Pre-prepared Dishes - The article references a 2024 notification from various government departments that defines pre-prepared dishes and outlines what constitutes simple processing versus fully prepared meals [9]. - It specifies that items like pre-cut vegetables and semi-finished products made in central kitchens do not fall under the category of pre-prepared dishes [10].

Core Viewpoint - The recent dispute between Luo Yonghao and the restaurant group Xibei regarding the use of pre-prepared dishes has garnered significant attention, highlighting consumer rights and transparency in the food industry [1]. Group 1: Company Actions and Responses - Luo Yonghao criticized Xibei for serving mostly pre-prepared dishes at high prices and called for legislation to require restaurants to disclose the use of such dishes [1]. - In response, Xibei announced the launch of the "Luo Yonghao Menu" on September 12, allowing customers to choose from dishes that Luo had previously ordered, with a commitment to refund if the food is unsatisfactory and to allow customers to observe the cooking process [1][7]. - Xibei's management clarified that their kitchen processes involve pre-processing raw ingredients rather than serving fully prepared dishes, emphasizing the difference between pre-prepared and pre-cooked meals [7]. Group 2: Industry Standards and Definitions - The definition of pre-prepared dishes in the industry is under scrutiny, particularly regarding whether it includes raw materials processed in central kitchens [8]. - A joint notice from several government departments in 2024 outlines that simple processed foods, such as washed and cut vegetables, do not fall under the category of pre-prepared dishes, which are defined as fully cooked and ready-to-eat items [8]. - The notice also indicates that central kitchen operations producing semi-finished or finished dishes for their own outlets are not classified as pre-prepared dishes, raising questions about labeling practices in the restaurant industry [8].

海报新闻记者 沈童 报道 一份标价不菲的烤羊排，是后厨精心烹制的传统菜肴，还是工业化预制后加热的产物？这场由罗永浩与 餐饮巨头西贝引发的争议，揭开了当代餐饮行业转型的巨大裂缝…… 西贝的双重回应VS预制菜的界定之争 "好久没吃西贝了，今天下飞机跟同事吃了一顿，发现几乎全都是预制菜，还那么贵，实在是太恶心 了。"2025年9月10日，罗永浩的一条微博直接将西贝莜面村送上热搜。 西贝创始人贾国龙迅速回应："西贝现在门店100%没有预制菜，一道都没有。"他宣布全国370多家门店 后厨将向消费者开放参观，并表示将对罗永浩采取法律行动。 面对罗永浩的质疑，西贝创始人贾国龙的反击迅速而直接。他不仅否认西贝使用预制菜，还公布了"罗 永浩菜单"——5人13道菜共消费800多元。 贾国龙解释，西贝有中央厨房进行预加工，但配送到门店的是原料而非成品。例如羊排会切割成标准形 状，但这并不属于预制菜。 针对此次危机，西贝采取了令人意外的透明化策略：从2025年9月12日开始，全国所有门店后厨向消费 者开放，任何人都可以申请参观。 不难看出，这场争议的核心在于如何定义预制菜。 2024年3月，国家市场监督管理总局等六部门联合发布的《关 ...