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 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 debate over pre-prepared dishes (pre-cooked meals) in the restaurant industry highlights differing interpretations among restaurant owners and consumers regarding what constitutes pre-prepared food [2][3][4]. Group 1: Definitions and Standards - According to the 2024 definition by six ministries, pre-prepared dishes are made from one or more food products, using or not using seasonings, without preservatives, and require heating or cooking before consumption [3]. - Chain restaurants like Xibei, if using semi-finished products from a central kitchen or frozen semi-finished products, do not fall under the national definition of pre-prepared dishes unless they are fully cooked beforehand [3]. Group 2: Perspectives from Industry Leaders - Luo Yonghao claims that Xibei's assertion of not using pre-prepared dishes is a complete lie, emphasizing that consumer understanding of freshly made food is clear [4]. - Liu Jingjing, founder of Jiahe Yipin, argues that establishing a central kitchen with quality control ensures food safety, while a Beijing restaurant executive believes that central kitchens are necessary for standardization and hygiene [5]. Group 3: Diverging Opinions on Cooking Methods - Some restaurant owners, like Li Hong of Xiangcunji, prefer fresh cooking over standardization, believing it retains the home-cooked flavor that consumers desire [5]. - The debate continues with varying opinions on the necessity of pre-prepared ingredients versus freshly made dishes, with some suggesting that the essence of food quality lies in the cooking method [6]. Group 4: Consumer Expectations - Consumers prioritize food safety, health, taste, and value for money, indicating that clarity in standards and transparency in information could resolve the ongoing debate [6].

Group 1 - The chain restaurant group Xibei is currently facing public scrutiny regarding the use of pre-prepared dishes, following a social media post by Luo Yonghao criticizing the high prices and prevalence of such dishes at Xibei [1] - Xibei's founder, Jia Guolong, refuted claims that any dishes served are pre-prepared, clarifying that while some items are pre-processed, they do not fall under the strict definition of pre-prepared dishes as per national standards [1] - Jia emphasized that the central kitchen prepares raw materials, such as cutting lamb chops into standard shapes, and that the cooking process occurs at the restaurant, distinguishing between pre-prepared and pre-prepared dishes [1] Group 2 - Luo Yonghao later stated that the discussion regarding Xibei could be concluded, expressing hope for the swift introduction of national regulations on pre-prepared dishes [1] - A draft national standard for food safety concerning pre-prepared dishes, led by the National Health Commission, has passed review and is set to be opened for public consultation [2] - The forthcoming regulations will provide a unified definition of pre-prepared dishes and will require restaurants to disclose whether and how they use such dishes, with experts suggesting that this information should be mandatory [2]

Core Viewpoint - The recent controversy surrounding the use of pre-prepared dishes by the well-known restaurant chain Xibei has sparked significant public discussion, particularly following comments made by entrepreneur Luo Yonghao, who criticized the brand for its reliance on pre-prepared food [4][5][11]. Group 1: Events Timeline - On September 10, Luo Yonghao publicly criticized Xibei, claiming that most of the dishes were pre-prepared and expressed his dissatisfaction with the high prices [4]. - In response, Xibei's founder, Jia Guolong, announced plans to sue Luo Yonghao, stating that his comments had severely damaged the brand's reputation and operations [5]. - Luo Yonghao responded to the lawsuit threat with a dismissive attitude, suggesting that Xibei's ability to make reheated dishes taste fresh was a form of high technology [5]. - Luo later offered a reward of 100,000 yuan for evidence of Xibei's use of pre-prepared dishes [9]. - On September 12, Luo held a nearly one-hour live stream addressing the controversy, asserting that Xibei's claims of not using pre-prepared dishes were false, as there are currently no national standards regulating such practices [11]. Group 2: Industry Implications - Luo Yonghao expressed support for the pre-prepared food industry, indicating that he does not oppose its use in restaurants, provided that consumers are informed about its usage [1]. - The ongoing debate highlights the need for clearer regulations and standards regarding pre-prepared food in the restaurant industry, which could impact consumer trust and brand reputation [1][11].

最近，著名大V罗永浩和西贝因为"预制菜"争议闹得沸沸扬扬。很多人看了罗永浩的直播，更加积极地去西贝的门店探店，看到各种中央厨房预处理食材， 还真有人发问，为什么西贝不每天进货（有部分商品是每天进货）。殊不知，他们已经被狡猾的罗永浩抛弃了，因为罗永浩自己的口风，从一开始就变了。 按照直播信息，罗永浩强调，自己不是反对预制菜，只是反对没有告知。且不说公众对于预制菜的负面情绪，以及行业标准和公众认知之间的差距。但是， 在罗永浩发微博的时候他自己也很清楚，那就是预制菜三个字是引发大众情绪的最重要的因素之一。 但是很快罗永浩应该明白过来，六部委发文曾经明确过预制菜的"定义范围"，自己煽动大家反对预制菜，似乎有点不妥，所以很快见风使舵。那么食品和餐 饮行业为什么需要预制菜？为什么国家允许预制菜的存在？ 其实那位发问者虽然是门外汉，但是却问到了"点子"上？答案恰恰是，国家允许预制菜存在的理由之一，就是连锁企业这样就不必要每天进货了（在某些品 类）。因为效率，因为安全问题。 在西贝和罗永浩事件爆发后，和很多公众支持罗永浩不同，很多行业人士几乎一边倒地支持西贝，原因何在？不明原因的人可能以为是所谓的企业家阶 层"抱团"，但是实 ...

9月14日晚。罗永浩发文称"西贝的事情可以告一段落了。期待预制菜相关的国家法规尽快出台。我要忙正事了，已经耽误了一些工作。感谢大家的关 心。" 此前，13日下午罗永浩转发媒体关于"预制菜国标草案过审即将公开征求意见"的报道，配文称： 太好了，万众期待！！！ 再次重申我的立场（以免被讹传和误解）：1、我不反对预制菜，在某些情况下，我甚至会主动选择预制菜，比如图省事儿，赶 时间，没胃口时对付一下等等。2、既然预制菜合法，餐馆当然有权使用预制菜，但消费者有权知道餐馆是否使用了预制菜。 9月10日，罗永浩发博公开吐槽连锁餐饮品牌西贝几乎全都是预制菜，"西贝"陷入预制菜舆论风波。11日贾国龙在采访中称西贝全国370家店全部开放，向 大众透明。并表示一定会起诉罗永浩。此后双方展开骂战，掀起预制菜舆论风波。 相关报道： 来源：@罗永浩、此前报道 ...

13日晚，罗永浩微博最新发文称西贝的事情可以告一段落了，全文如下： 好吧，西贝的事情可以告一段落了。期待预制菜相关的国家法规尽快出台。 我要忙正事了，已经耽误了一些工作。感谢大家的关心。 此前，13日下午罗永浩发微博转发第一财经日报报道，配文称："太好了，万众期待！！！ 再次重申我的立场（以免被讹传和误解）： 1. 我不反对预制菜， 在某些情况下，我甚至会主动选择预制菜，比如图省事儿，赶时间，没胃口时对付一下等等。 2. 既然预制菜合法，餐馆当 然有权使用预制菜，但消费者有权知道餐馆是否使用了预制菜。 " 9月12日， 贾国龙在接受《中国企业家》采访时表示，他现在陷入自证循环了 。 他向记者透露，昨天（11日）和前天（10日）所有门店加起 来，日营业额分别掉了100万元，今天（12日）估计会掉200万元到300万元。 贾国龙表示他对预制菜的定义是按照国家的标准定义的。 "在工厂将整道菜全部做熟，做好封装，送到门店后，用水浴、微波炉或蒸箱加热后 就吃，这是预制菜。" 他认为预制工艺不是预制菜。 所有的菜都需要用到预制工艺，需要提前做，无非是在什么状态、用什么原料、工艺、调味品做。出餐效率、 标准化程度越高的餐饮 ...

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].

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].