Core Viewpoint - The controversy between Luo Yonghao and Xibei has evolved from a debate about the use of pre-prepared dishes to a broader discussion on how to promote transparency in the pre-prepared food industry, including standards and public perception [1][4]. Industry Overview - The pre-prepared food market in China has seen significant growth, with the market size increasing from 244.5 billion yuan in 2019 to 516.5 billion yuan in 2023, reflecting an average annual growth rate of over 20%. However, a slight decline is expected in 2024, with a projected market size of 546.6 billion yuan, a year-on-year increase of 5.83% [3]. Historical Context - The concept of pre-prepared food was not initially aimed at end consumers. The industry began to take shape in the 1990s with the entry of fast-food chains like McDonald's and KFC into China, which introduced a model of fresh produce processing and distribution [5][6]. - The evolution of pre-prepared food products transitioned from raw to cooked, and from mixed to pre-prepared and ready-to-eat meals over the years [6][7]. Regulatory Developments - The term "pre-prepared food" was first mentioned in a 2016 document by the Ministry of Agriculture, which aimed to enhance the processing of agricultural products [8][9]. - In 2022, the China Culinary Association released a standard defining pre-prepared food, categorizing it into three types: ready-to-eat, ready-to-cook, and pre-cleaned vegetables [19]. - A joint notice issued in March 2024 by multiple government departments further clarified the definition of pre-prepared food, emphasizing that it should not include staple foods or ready-to-eat items [20][21]. Market Dynamics - The pre-prepared food industry is undergoing a transformation from quantity expansion to quality selection, with a notable decline in the registration growth rate of related companies from 683.8% in 2023 to 147.8% in 2024 [24]. - The market is characterized by a diverse range of companies, including those extending from upstream agricultural sectors to downstream pre-prepared food production, as well as specialized pre-prepared food enterprises [25][26]. Consumer Trends - Consumer acceptance of pre-prepared food is increasing, with 81% of consumers valuing convenience and time-saving aspects, while 33.5% appreciate the cost-effectiveness [47]. - The consumption of pre-prepared food in the restaurant sector accounts for approximately 64%, while retail accounts for about 36% [47]. Innovations and Challenges - The industry is leveraging technological advancements in preservation methods, such as low-temperature storage and rapid freezing, to eliminate the need for preservatives [47]. - The integration of pre-prepared food with central kitchen operations is becoming more prevalent, although there is a clear distinction between the two concepts [30][39].

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].

Core Viewpoint - The ongoing debate between Luo Yonghao and the restaurant chain Xibei regarding "pre-made dishes" has led to significant financial repercussions for Xibei, with a reported daily revenue drop of 1 million yuan following Luo's comments, escalating to an estimated 2-3 million yuan per day thereafter [1][4]. Group 1: Financial Impact - Xibei's daily revenue decreased by 1 million yuan on September 10 and 11, with projections of a further decline to 2-3 million yuan starting September 12 [1]. - The controversy has resulted in a noticeable drop in customer traffic for Xibei [1]. Group 2: Industry Reactions - Prominent figures in the restaurant industry have expressed support for Xibei, emphasizing the challenges faced by businesses and the importance of constructive criticism rather than damaging accusations [4]. - Luo Yonghao's comments have sparked a broader discussion about the transparency of pre-made dishes in the restaurant industry, with calls for legislative action to protect consumer rights [4][8]. Group 3: Legal and Regulatory Aspects - Legal opinions suggest that Xibei's use of certain pre-made ingredients may violate existing regulations, raising concerns about potential false advertising [5]. - A draft national standard for pre-made dishes is set to be publicly reviewed, which could standardize definitions and disclosure requirements for restaurants [6][7]. Group 4: Consumer Awareness - Luo Yonghao has stated that while he does not oppose pre-made dishes, consumers have the right to know whether restaurants use them, advocating for greater transparency in the industry [9]. - The debate highlights a disconnect between consumer expectations for freshness and the reality of industrial food processing methods used by some restaurants [10].

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].