Core Viewpoint - The public debate surrounding "pre-prepared dishes" has intensified, highlighting the clash between consumer rights and corporate representation in the restaurant industry, especially as national standards for pre-prepared dishes are about to be established [3][17]. Group 1: Industry Reactions - Li Jian, founder of Xinladao, publicly challenged Luo Yonghao's claims about the use of frozen ingredients and additives in restaurants, offering a reward of 200,000 yuan for proof of restaurants that do not use such materials [1][9]. - Li Jian emphasized that the focus should be on the safety and quality of ingredients rather than the debate over pre-prepared versus freshly cooked dishes, arguing that consumers care more about scientifically proven health benefits [2][5]. Group 2: Luo Yonghao's Position - Luo Yonghao's live stream criticized the restaurant West Be, labeling its offerings as expensive and of poor quality, while advocating for transparency in the use of pre-prepared dishes [1][10]. - Luo's stance is not against pre-prepared dishes per se, but rather aims to promote transparency and consumer awareness regarding their use in restaurants [10][17]. Group 3: Industry Standards and Definitions - The debate has underscored the lack of clear definitions and standards for pre-prepared dishes in the restaurant industry, leading to confusion among consumers and businesses alike [3][15]. - A national standard for pre-prepared dishes is expected to be released soon, which will help clarify what constitutes a pre-prepared dish and improve communication between regulators, businesses, and consumers [17]. Group 4: Misconceptions and Risks - Li Jian pointed out that the notion that all frozen ingredients equate to pre-prepared dishes is misleading, as many small restaurants may use fresh ingredients that are not necessarily safe [8][14]. - The potential risks associated with freshly cooked meals, such as pesticide residues and unregulated meat, were highlighted, suggesting that frozen ingredients can sometimes be a safer option [8][14].

Core Viewpoint - The ongoing debate between Li Jian and Luo Yonghao highlights the tension in the restaurant industry regarding the use of pre-prepared dishes and frozen ingredients, emphasizing the need for transparency and consumer awareness in food sourcing [1][2][16]. Group 1: Industry Dynamics - Li Jian, founder of Xinladao, publicly challenged Luo Yonghao's claims about the superiority of fresh ingredients over pre-prepared dishes, offering a reward of 200,000 yuan for proof of restaurants that do not use frozen materials or additives [1][2]. - The discussion reflects a broader industry concern about the definitions and standards surrounding pre-prepared food, especially as national standards for pre-prepared dishes are set to be introduced [16][18]. - The debate has escalated into a significant issue for the restaurant industry, with Li Jian arguing that the focus should be on the safety and quality of ingredients rather than the categorization of dishes as pre-prepared or not [2][3]. Group 2: Consumer Awareness and Safety - Li Jian criticized Luo Yonghao for misleading consumers by promoting the idea that only freshly cooked meals are healthy, arguing that many fresh ingredients can also pose health risks due to potential contamination [7][8]. - The industry is facing a dilemma where the lack of clear definitions for pre-prepared dishes leads to consumer confusion and potential harm to businesses that rely on frozen ingredients for safety and quality [12][16]. - The upcoming national standards are expected to clarify what constitutes pre-prepared food, which could help align consumer expectations with industry practices and improve overall food safety [18][19]. Group 3: Implications for the Future - The debate underscores the urgent need for the restaurant industry to establish clear standards and definitions to avoid mislabeling and to protect consumer rights [2][16]. - Luo Yonghao's influence as a public figure in this discussion raises questions about the responsibility of influencers in shaping consumer perceptions and industry practices [9][12]. - The resolution of this debate and the establishment of national standards could lead to a more transparent and trustworthy food industry, benefiting both consumers and businesses [18][19].

Core Viewpoint - The ongoing dispute between Luo Yonghao and the restaurant chain Xibei regarding "pre-prepared dishes" has sparked significant public interest, with Luo advocating for transparency in the pre-prepared food market to protect consumer rights [1][8]. Group 1: Impact on Xibei - Following the controversy, Xibei has introduced a "Luo Yonghao menu" and allowed customers to tour the kitchen and view detailed ingredient lists [1][3]. - Despite the controversy, a visit to a Xibei location in Chengdu showed that the restaurant was still busy, with customers primarily being families [1][11]. - Some staff reported a slight decrease in customer traffic due to the controversy, but the restaurant remained popular, especially among families with children [3][11]. Group 2: Customer Reactions - Many customers expressed that they were unaware of the "pre-prepared dishes" debate and were primarily motivated to dine at Xibei because their children enjoy the food [1][11]. - A significant number of diners were parents who did not seem concerned about the ongoing dispute, focusing instead on their children's preferences [11]. Group 3: Xibei's Response to the Controversy - Xibei has publicly opened its kitchen for tours and provided detailed ingredient lists to enhance transparency [5][6]. - The restaurant has implemented a health declaration form for visitors wishing to tour the kitchen, ensuring compliance with health standards [6]. - Staff confirmed that while some dishes are pre-prepared, others are cooked fresh upon order, indicating a mix of preparation methods [10].

Group 1 - The core viewpoint is that the individual does not oppose pre-prepared meals but aims to promote transparency in the industry to protect consumer rights [1] Group 2 - During a live broadcast, images were shown of a refrigerator at a restaurant containing a bag of "de-boned yellow flower fish fillet" with a shelf life of 18 months [3] - Another product, "sea bass," also displayed a shelf life of 18 months, with ingredients including sea bass, water, edible salt, ginger, yeast extract, and a moisture-retaining agent, indicating it is a pre-marinated product [3] - The "small beef braised rice beef package" weighing 2.5 kilograms was shown to be non-instant and not directly provided to consumers [4]

Core Viewpoint - The ongoing debate between Luo Yonghao and Jia Guolong regarding pre-prepared dishes has sparked widespread attention, highlighting issues such as the definition of pre-prepared dishes, their use in dine-in restaurants, and the protection of consumer rights [1][2]. Industry Insights - The pre-prepared dish market in China is projected to exceed 600 billion yuan by 2025, indicating that the industry is entering a phase of standardized development [3]. - Major restaurant chains are encouraged to take the lead in ensuring food safety and quality, demonstrating their commitment to consumers [3]. Consumer Expectations - Consumers are generally open to pre-prepared dishes, especially given the time-consuming nature of food preparation; however, they demand transparency regarding the nature of the dishes served, including which are pre-prepared and which are freshly cooked [2][3]. - There is a clear expectation for restaurants to provide transparent information about their dishes, ensuring that price and quality align, which reflects a respect for consumer rights [2]. Regulatory Context - The official definition of pre-prepared dishes was established by the State Administration for Market Regulation in March of last year, clarifying that dishes made in central kitchens do not fall under this category [1].

与罗永浩的咄咄逼人相比，西贝方面的应对有些被动。在线下门店的直播中，后厨大量的袋装冷冻食 品，厨师长有关隔夜羊肉串的"正常操作"，都引起了消费者的质疑。 近年来，有关预制菜的争论时有发生，仅仅通过一场"隔空对话"也很难让争执中的双方达成广泛共识， 将来一段时间内可能仍然是"信者恒信，不信者恒不信"。但是，这场争论也不全是"口水战"，无论是罗 永浩，还是西贝，都在努力地"摆事实讲道理"，用自己的"证据"引导公众从多个角度看问题，而不是随 意地选边站队。 罗永浩是资深网红，还是脱口秀节目嘉宾，擅长公共辩论，在这场争执中也展示了超乎常人的话题设置 能力和语言驾驭能力，轻松化解了自己也卖过预制菜等看似棘手的问题。反观西贝方面，无论是推 出"罗永浩菜单"，还是公开后厨，都有些随意，缺少周密准备。有不少专业人士直接批评西贝老板贾国 龙在这场危机公关中的败招，甚至替他草拟了回应罗永浩的最优方案，比如先道歉再邀请参观。总之， 客客气气"打哈哈"，不与罗永浩正面交锋，免得以己之短博人之长。 齐鲁晚报·齐鲁壹点评论员 沙元森 9月12日，罗永浩与西贝关于"预制菜"的争论进入高潮。 当晚，罗永浩在直播间表明了自己对预制菜的态度，" ...

Core Viewpoint - The ongoing dispute between Luo Yonghao and the restaurant chain Xibei regarding the use of "pre-prepared dishes" has led to significant financial repercussions for Xibei, with reported daily revenue losses of 1 million yuan on September 10 and 11, and an expected decrease of 2 to 3 million yuan starting September 12 [1][2]. Group 1: Financial Impact - Xibei's revenue has been adversely affected, with a direct loss of 1 million yuan per day on September 10 and 11, and an anticipated loss of 2 to 3 million yuan per day from September 12 onwards [1]. - The controversy has resulted in a noticeable decline in customer traffic for Xibei, indicating a broader impact on the brand's reputation and financial health [1]. Group 2: Industry Reactions - Several prominent figures in the restaurant industry have publicly supported Xibei, emphasizing the challenges faced by businesses and the importance of constructive criticism rather than damaging accusations [2]. - Luo Yonghao has expressed concerns about the potential harm to Xibei and the restaurant industry as a whole, advocating for legislative measures to ensure transparency in the use of pre-prepared dishes [2]. Group 3: Legal and Regulatory Aspects - Legal opinions suggest that Xibei's use of certain ingredients may classify them as pre-prepared dishes under current regulations, raising questions about the company's marketing claims [3]. - A draft national standard for food safety regarding pre-prepared dishes is set to be publicly reviewed, which could lead to clearer definitions and regulations for the industry [3][4]. Group 4: Consumer Awareness - Luo Yonghao has emphasized the need for transparency in the restaurant industry, asserting that consumers have the right to know whether pre-prepared dishes are used [4]. - The discussion highlights a growing demand for clarity and honesty in food sourcing and preparation, as consumers increasingly seek fresh and authentic dining experiences [5].

罗永浩与连锁餐饮集团西贝关于"预制菜"的争论仍在持续。事件由罗永浩9月10日发布的一条微博引发，他称和朋友吃了一顿西贝，但"几乎全部都是预制 菜"。随后，西贝创始人、CEO贾国龙表示，西贝门店没有一道是预制菜。 9月12日，贾国龙在接受媒体采访时表示，"这件事对西贝的伤害已经显而易见了，直接营业额下降，客流量减少，9月10日和9月11日每天的营业额减少 100万元，9月12日开始的每日的营业额预计减少200万元—300万元。" 贾国龙直言，"生意宁可不做是非必须得辩"，并且他再次强调西贝一道预制菜都没有。 9月13日，罗永浩转发这段采访内容，配上一串省略号。 随后，罗永浩还转发了一系列关于西贝的相关内容。罗永浩表示，"这就是著名的华与华公司的老板，服务西贝的品牌战略公司的负责人……我隐隐地感 觉到贾老板和贾老板的朋友们，是真心想把西贝搞死。" 值得一提的是，在罗永浩与西贝关于"预制菜"的争论中，也有不少餐饮业著名品牌人力挺西贝。对此，罗永浩表示，"网上一边倒地在谴责西贝，行业内 的人一边倒声援西贝……这个世界会好吗？我觉得还是会的，但确实需要推动立法。" 邓高静律师也发文谈西贝事件。她表示：1.按国家现有规定 ...

Core Viewpoint - The ongoing debate between Luo Yonghao and the restaurant chain Xibei regarding "pre-made dishes" has highlighted significant issues in the restaurant industry, particularly concerning transparency and consumer rights [1][10]. Group 1: Impact on Xibei - Luo Yonghao's claim about Xibei serving pre-made dishes has led to a noticeable decline in Xibei's business, with daily revenue dropping by 1 million yuan on September 10 and 11, and an expected decrease of 2 to 3 million yuan starting September 12 [2]. - Xibei's CEO, Jia Guolong, emphasized that the restaurant does not serve any pre-made dishes and expressed the urgency of addressing the situation to mitigate further damage [2][6]. Group 2: Industry Reactions - Many prominent figures in the restaurant industry have publicly supported Xibei, indicating a divide between public opinion and industry sentiment [7]. - Yu Donglai, the owner of a well-known restaurant, expressed gratitude for Xibei and similar brands, highlighting the challenges faced by entrepreneurs and the importance of constructive criticism rather than condemnation [7]. Group 3: Legal and Regulatory Developments - A draft national standard for pre-made dishes, led by the National Health Commission, has passed expert review and will soon seek public opinion, marking a significant step towards regulatory clarity in the industry [8][9]. - The new standards will require restaurants to disclose their use of pre-made dishes, transitioning the industry from unregulated growth to a more compliant framework [10]. Group 4: Luo Yonghao's Position - Luo Yonghao clarified his stance on pre-made dishes, stating he does not oppose them but advocates for transparency regarding their use in restaurants [10]. - During a live broadcast, he criticized Xibei's claims of not using pre-made dishes, arguing that the lack of national standards does not justify misleading consumers about the freshness of ingredients [10][11].

Core Viewpoint - The article discusses the evolving perception of pre-prepared meals (pre-cooked dishes) in the restaurant industry, highlighting the need for transparency and consumer awareness regarding their use in dining establishments [3][6]. Group 1: Industry Trends - The Chinese government is actively promoting the pre-prepared meal industry as a new sector, with initiatives aimed at enhancing standardization and safety regulations [4]. - The 2023 Central Document No. 1 emphasizes the development of pre-prepared meal standards, indicating strong governmental support for this industry [4]. - The trend towards using pre-prepared meals in restaurants is seen as inevitable due to demands for quick service, food safety, and cost-effectiveness [4]. Group 2: Consumer Awareness and Rights - There is a growing call for restaurants to disclose the use of pre-prepared meals to uphold consumer rights, as highlighted by recent regulatory documents [6]. - The upcoming national standards for food safety regarding pre-prepared meals will require restaurants to inform customers about their use, enhancing transparency [6][7]. - The article suggests that while the majority of meals may become pre-prepared, restaurants that offer freshly cooked meals could leverage this as a unique selling point [6]. Group 3: Quality Control and Safety - The emphasis on public disclosure of pre-prepared meals does not inherently improve their taste or safety; the focus should be on stringent quality control and adherence to food safety regulations by producers and restaurants [7]. - Ensuring high-quality pre-prepared meals is crucial for consumer satisfaction and trust in the industry [7].