Core Viewpoint - The ongoing debate between industry leaders regarding the use of frozen ingredients and pre-prepared dishes in restaurants has intensified, with significant public statements from both Li Jian and Luo Yonghao, highlighting differing perspectives on food safety and consumer rights [1][3][10]. Group 1: Industry Reactions - Li Jian, founder of Xinladao, publicly challenged Luo Yonghao's claims about the superiority of fresh ingredients over frozen ones, offering a reward of 200,000 yuan for proof of restaurants that do not use any frozen materials or additives [1][4]. - The controversy escalated after Luo Yonghao criticized the restaurant chain Xibei for its use of pre-prepared dishes, leading to a backlash from various restaurant owners, including Li Jian, who argued that the focus should be on the safety and quality of ingredients rather than the method of preparation [2][3][10]. - Li Jian emphasized that the industry should prioritize truth over personal interests, suggesting that misleading statements could harm consumer rights and hinder industry development [4][7]. Group 2: Definitions and Standards - The definition of "pre-prepared dishes" has been a focal point, with Li Jian arguing that Luo Yonghao's criteria for what constitutes pre-prepared food are overly simplistic and potentially misleading [8][29]. - According to regulatory definitions, pre-prepared dishes are those that undergo industrial pre-processing and are packaged for later heating or cooking, which contrasts with the notion that all frozen ingredients are inherently unhealthy [29][30]. - The industry is facing pressure to clarify standards and definitions surrounding pre-prepared dishes, as consumer awareness and scrutiny increase [27][36]. Group 3: Consumer Rights and Transparency - Luo Yonghao's stance is to promote transparency in the use of pre-prepared dishes in restaurants, advocating for clear labeling to protect consumer rights [10][36]. - Li Jian countered that such labeling could unfairly stigmatize restaurants that utilize frozen ingredients responsibly, arguing that many small restaurants may not have the resources to meet these demands [9][13]. - The debate reflects broader concerns about food safety, with both sides acknowledging the need for better standards and practices in the industry to ensure consumer trust [37][38].

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].