Core Viewpoint - The recent controversy between Xibei Catering and Luo Yonghao regarding pre-prepared dishes has garnered significant attention, leading to operational adjustments and a decline in customer traffic and revenue for Xibei [1][5]. Group 1: Company Response and Impact - Xibei issued an apology on September 15, stating it would adjust its central kitchen processing to in-store cooking, with nine adjustments to be completed by October 1 [1]. - Despite the controversy, a pre-prepared dish supplier in Chongqing reported stable order volumes, serving around 50 clients without any new demands or inquiries from customers [1][10]. - Xibei's revenue dropped by approximately 20% to 30% in both dine-in and takeout services during the recent weekend, with total daily revenue falling from around 50,000 yuan to 40,000 yuan [5][7]. Group 2: Consumer Perception and Industry Standards - The definition of pre-prepared dishes varies significantly between official standards and consumer perceptions, with many consumers considering any standardized, industrially pre-processed food as pre-prepared [8][11]. - Some local restaurant owners in Chongqing express skepticism towards pre-prepared dishes, citing concerns over freshness and health, and prefer to use fresh ingredients [10][12]. - Consumers emphasize the importance of being informed about whether a dish is pre-prepared, advocating for transparency from restaurants regarding their use of such products [10][13]. Group 3: Expert Opinions on Pre-prepared Dishes - Experts argue that there is a disconnect between regulatory definitions and consumer understanding of pre-prepared dishes, suggesting that consumer perspectives should guide the interpretation of what constitutes pre-prepared food [11][12]. - Concerns about food safety and the potential for misuse of pre-prepared dishes in restaurants have been raised, with calls for stricter regulations and clearer labeling [12][14]. - The anticipation for unified national standards for pre-prepared dishes is growing, with a draft standard expected to be publicly reviewed soon, aiming to create a fairer consumer environment [14].

Group 1 - The concept of pre-prepared dishes (pre-cooked meals) has been clarified by the government, defining it as not including preservatives, staple foods, or ready-to-eat salads, and excluding meals prepared in central kitchens [1][2] - Consumers express a desire for transparency regarding the use of pre-prepared dishes in restaurants, with some regions exploring ways to indicate the type of dish, such as "freshly made," "semi-prepared," or "reheated pre-prepared" [1][2] - Concerns about preservatives and additives in pre-prepared dishes highlight a broader public interest in food safety, emphasizing the need for strict regulations not only in pre-prepared meals but also in freshly cooked dishes [2] Group 2 - The development of pre-prepared dishes should focus on promoting healthy growth, with calls for the establishment of national standards for production and transportation processes [2] - Encouragement for innovation in freezing and vacuum packaging methods is essential to enhance the quality of pre-prepared dishes, ensuring consumer confidence in food safety [2]

Core Viewpoint - The recent discussions surrounding pre-prepared meals (pre-cooked dishes) have gained significant attention, particularly following announcements from restaurant companies to shift several menu items to be made fresh in-store, enhancing consumer awareness and food safety [1]. Group 1: Definition and Regulation of Pre-prepared Meals - The definition of pre-prepared meals has been a focal point of debate, with a broad categorization that includes ready-to-eat, ready-to-heat, ready-to-cook, and ready-to-assemble meals [2][3]. - A new regulation from the State Administration for Market Regulation and other departments has clarified that pre-prepared meals cannot contain preservatives and do not include staple foods or ready-to-eat salads, thus delineating the boundaries of this category [3]. - There is a discrepancy between consumer perceptions and the actual regulatory definitions, leading to confusion regarding what constitutes a pre-prepared meal [3]. Group 2: Consumer Awareness and Transparency - Consumers express a desire for transparency regarding the use of pre-prepared meals in restaurants, emphasizing the importance of knowing the true nature of the food they are consuming [4]. - Various regions are actively exploring ways to promote transparency in the use of pre-prepared meals, with initiatives such as labeling requirements and pilot programs being implemented [5][6]. - Despite the push for transparency, many businesses are hesitant to disclose the use of pre-prepared meals due to concerns about consumer backlash [6][7]. Group 3: Safety Concerns and Regulatory Oversight - There are widespread consumer concerns regarding the use of preservatives and additives in pre-prepared meals, with many believing that these products may pose health risks [8][9]. - Regulations prohibit the use of preservatives in pre-prepared meals, and proper storage and processing techniques are employed to ensure food safety [10]. - The use of food additives is strictly regulated, and while some businesses may add flavor enhancers, there are concerns about the safety of certain practices in food preparation [11]. Group 4: Future Development of the Pre-prepared Meal Industry - The pre-prepared meal sector has been recognized in national policy, with calls for its development and regulation to ensure quality and safety [12]. - Comparisons with international markets indicate that pre-prepared meals can be successfully integrated into the food industry, provided that proper standards and innovations are established [12]. - The establishment of national standards for the production and handling of pre-prepared meals is underway, with industry associations working to refine guidelines and promote best practices [13][14].

Core Viewpoint - The recent discussions surrounding pre-prepared meals (pre-cooked dishes) have gained significant attention, leading to some restaurants announcing a shift to freshly made dishes in-store, which enhances consumer awareness and food safety [1] Group 1: Definition and Regulation of Pre-prepared Meals - The definition of pre-prepared meals has been a focal point of debate, with a recent notice from six government departments clarifying that pre-prepared meals should not contain preservatives and do not include staple foods or ready-to-eat salads [3] - The notice aims to delineate the boundaries between pre-prepared meals and other food categories, helping to prevent market confusion and protect consumer interests [3] - There is a discrepancy between consumer perceptions and regulatory definitions, as many consumers equate packaged and pre-processed foods with pre-prepared meals [3] Group 2: Consumer Awareness and Rights - Consumers express a desire for transparency regarding the use of pre-prepared meals in restaurants, emphasizing the importance of being informed about the nature of the food they consume [4] - Various regions are actively exploring ways to promote the clear labeling of pre-prepared meals, with specific regulations set to take effect in 2025 [5] - Despite the push for transparency, many businesses are hesitant to disclose the use of pre-prepared meals due to concerns about consumer backlash [6] Group 3: Safety and Quality Concerns - There are widespread concerns among consumers regarding the use of preservatives and additives in pre-prepared meals, although regulations prohibit the use of preservatives in these products [7] - The production of pre-prepared meals involves strict food safety requirements, and reputable companies typically adhere to regulations regarding food additives [7] - The safety of pre-prepared meals is compared to freshly cooked dishes, with both having potential risks depending on preparation methods and ingredient quality [8] Group 4: Future Development of the Industry - The pre-prepared meal industry has been recognized in national policy, with calls for its development and regulation to ensure quality and safety [8] - There is a need for unified national standards to guide the production, transportation, and handling of pre-prepared meals, which would enhance industry practices [8] - The industry is encouraged to innovate in preservation and packaging technologies to improve the quality of pre-prepared meals [8] Group 5: Regulatory and Industry Support - The National Health Commission is set to solicit public opinions on national standards for pre-prepared meals, aiming to establish clearer operational guidelines [9] - Regulatory bodies are committed to enforcing food safety responsibilities among businesses and conducting regular inspections to ensure compliance [9] - Industry associations are urged to promote scientific understanding of pre-prepared meals among consumers to foster informed choices and market growth [9]

Core Viewpoint - The recent discussions surrounding pre-prepared meals (pre-cooked dishes) have gained significant attention, leading to a deeper consumer understanding and promoting food safety measures in the industry [1] Group 1: Definition and Regulation of Pre-prepared Meals - The definition of pre-prepared meals has been clarified by the State Administration for Market Regulation and other departments, stating that they cannot contain preservatives and do not include staple foods or ready-to-eat salads [1] - The notification aims to prevent businesses from misusing the term "pre-prepared meals" to gain market traction, distinguishing it from other food categories like fresh-cut vegetables and central kitchen products [1] - There is a discrepancy between consumer perceptions and regulatory definitions, with consumers often equating pre-prepared meals with packaged, pre-processed foods [1] Group 2: Consumer Awareness and Transparency - Consumers express a desire for transparency regarding the use of pre-prepared meals in restaurants, emphasizing the need for clear labeling to protect their right to know [1] - Various regions are actively exploring ways to promote the labeling of pre-prepared meals, with regulations set to take effect in 2025 requiring clear identification of such products [1] - Despite the push for transparency, many businesses are hesitant to disclose the use of pre-prepared meals due to fears of consumer backlash [1] Group 3: Safety Concerns and Additives - There are concerns among consumers regarding the use of preservatives and additives in pre-prepared meals, with some believing that these products may contain harmful substances [3] - Regulations prohibit the use of preservatives in pre-prepared meals, and proper storage and handling techniques are emphasized to ensure safety [3] - The safety of pre-prepared meals is compared to freshly cooked dishes, highlighting that both can pose risks if not handled properly [3] Group 4: Future Development of the Industry - The pre-prepared meal industry has been recognized in national policy, with calls for its development and regulation to ensure quality and safety [3] - There is a need for unified national standards to guide the production, transportation, and handling of pre-prepared meals, which would enhance food safety [3] - Industry associations are working to improve standards and promote consumer education to foster a better understanding of pre-prepared meals [3]

Core Viewpoint - The ongoing public debate between Luo Yonghao and Xibei regarding whether certain food items qualify as pre-prepared dishes has garnered significant public attention [3]. Definition and Characteristics of Pre-prepared Dishes - Pre-prepared dishes, also known as pre-prepared meals, primarily consist of one or more edible agricultural products and their derivatives, which may or may not include seasonings, but must not contain preservatives [3]. - These products undergo industrial pre-processing, including mixing, marinating, shaping, frying, baking, boiling, and steaming, resulting in pre-packaged meals that may or may not come with seasoning packets [3]. - Consumers are required to heat or fully cook these products before consumption [3][4]. Exclusions from Pre-prepared Dishes - Foods that have only undergone basic processing such as washing, peeling, and cutting, without cooking, are classified as edible agricultural products and do not fall under the category of pre-prepared dishes [3]. - Common staple foods like frozen noodles, convenience foods, boxed meals, and various types of bread and sandwiches are explicitly excluded from the definition of pre-prepared dishes [3]. - Additionally, products produced by central kitchen models for use solely within the same restaurant chain, such as fresh or semi-finished dishes, are subject to food safety regulations but are not classified as pre-prepared dishes [3]. Heating and Cooking Requirements - It is emphasized that pre-prepared dishes must be heated or cooked before consumption, where "heating" refers to reheating already pre-cooked products to a consumable state, and "cooking" involves further processing to ensure the dish is fully cooked [4].

Core Viewpoint - The debate over pre-prepared dishes (pre-cooked meals) highlights differing perspectives between consumers and restaurant owners, with a need for clear definitions and transparency in the industry [2][4][5]. Group 1: Definition and Standards - According to the 2024 definition by six ministries, pre-prepared dishes are made from one or more food products, processed industrially, and require heating or cooking before consumption [2]. - The understanding of pre-prepared dishes varies among restaurant owners, with some believing that items requiring further cooking do not qualify as pre-prepared [2][4]. Group 2: Perspectives from Industry Leaders - Industry leaders like Jia Guolong argue that their restaurants do not use pre-prepared dishes, while others, like Luo Yonghao, claim this is misleading [3][4]. - Central kitchens are seen as essential for standardizing food safety and quality, but some brands prefer fresh cooking to maintain flavor and consumer appeal [4][5]. Group 3: Consumer Expectations and Industry Practices - Consumers prioritize food safety, health, taste, and value, which may not align with industry definitions of pre-prepared dishes [5]. - The operational model of restaurants influences their approach to pre-prepared dishes, with some opting for automation to enhance efficiency while maintaining freshness [5].

Core Viewpoint - The article discusses the definition and regulatory framework surrounding "pre-prepared dishes" (预制菜), emphasizing the importance of food safety and quality control in this emerging sector [1][2][8]. Definition of Pre-prepared Dishes - Pre-prepared dishes are defined as food products made from one or more edible agricultural products, which undergo industrial pre-processing and require heating or cooking before consumption [2][5]. - Foods that are merely cleaned, peeled, or cut without cooking do not qualify as pre-prepared dishes [3]. Exclusions from Pre-prepared Dishes - Certain staple foods such as frozen noodles, convenience foods, and various types of bread and pastries are not classified as pre-prepared dishes [4]. - Dishes produced in central kitchens for restaurant chains, which are not categorized as pre-prepared dishes, must comply with food safety regulations [4]. Food Safety Regulations - The article outlines measures to enhance food safety oversight for pre-prepared dishes, including strict enforcement of food safety responsibilities by producers [8]. - It emphasizes the need for improved production licensing and increased supervision of the production and distribution processes [8]. Consumer Awareness - There is a push for transparency regarding the use of pre-prepared dishes in the food service sector, ensuring consumers are informed about the ingredients and preparation methods [9]. - The article highlights the importance of consumer rights to know the true nature of the products they purchase [9]. Additive Regulations - The regulation stipulates that pre-prepared dishes should not contain preservatives, aligning with consumer expectations and industry consensus on minimizing unnecessary food additives [10]. - The article notes that proper storage and handling of pre-prepared dishes can mitigate the need for preservatives, reinforcing the focus on food safety throughout the supply chain [10].

Core Viewpoint - The ongoing dispute between Luo Yonghao and Xibei over the definition and use of prepared dishes has escalated, drawing significant public attention and impacting Xibei's business [1][3][4]. Group 1: Company Responses - Luo Yonghao initiated the controversy with a social media post, leading to Xibei's founder, Jia Guolong, announcing plans to sue him for defamation [1][3]. - Jia Guolong emphasized that Xibei does not use prepared dishes but rather "pre-processed ingredients," aiming to clarify the company's position [2][4]. - Following the backlash, Xibei opened its kitchen for media visits and shared its cooking processes to demonstrate transparency [4][7]. Group 2: Financial Impact - The controversy has reportedly led to a significant decline in Xibei's revenue, with a loss of over 2 million yuan in a single day [3]. - Jia Guolong acknowledged that the pricing strategy of Xibei has faced criticism, admitting past mistakes that contributed to the perception of Xibei as expensive [12][16]. Group 3: Industry Context - The debate centers around the definition of "prepared dishes," with many consumers equating any non-cooked meal as prepared, despite regulatory definitions differing [4][10]. - The prevalence of prepared dishes in the restaurant industry is increasing, with many chains reportedly using them to streamline operations and maintain consistency [24]. - Luo Yonghao's comments highlighted the need for transparency in the prepared dish industry, advocating for consumer awareness regarding food sourcing and preparation methods [27][30]. Group 4: Consumer Sentiment - Consumer trust is a critical issue, with many willing to accept higher prices if they believe the quality justifies the cost [13][16]. - The public's perception of Xibei's pricing and quality has been a longstanding topic of discussion, with many consumers expressing dissatisfaction with the value offered [10][12]. - The relationship between consumers and restaurants is complex, with transparency and quality being key factors in maintaining trust [20][34].

Group 1 - The controversy between Luo Yonghao and Xibei Catering Group regarding the definition of "pre-made dishes" continues to escalate, with a focus on transparency and consumer rights [1][2] - Luo Yonghao expressed his stance on social media, advocating for the clear labeling of pre-made dishes and opposing the sale of such dishes at prices comparable to freshly made meals [1] - Xibei's founder, Jia Guolong, reported a significant drop in daily revenue, estimating a loss of 1 million yuan on September 11 and 10 million to 30 million yuan on September 12 due to the controversy [2] Group 2 - The official definition of "pre-made dishes" was established in a national standard released in March 2024, clarifying the scope and safety regulations for the industry [4][5] - The definition specifies that pre-made dishes require heating before consumption and are not to be confused with ready-to-eat foods or salads [6][7] - The national standard narrows the previous broad interpretation of pre-made dishes, excluding certain food categories like frozen staples and central kitchen dishes, which aligns with Xibei's claim of not serving pre-made dishes [7]