Core Viewpoint - The public dispute between Luo Yonghao and Xibei over the use of pre-prepared dishes has escalated into a significant debate involving legal, public opinion, and industry standards [1][2][3] Company Response - Xibei's founder, Jia Guolong, firmly denied Luo's accusations regarding the use of pre-prepared dishes, stating that all dishes served are made fresh and not pre-prepared according to national regulations [1][2] - Xibei announced the launch of a "Luo Yonghao Menu" featuring three signature dishes made fresh, along with a "pre-prepared dish knowledge manual" to educate customers about industry standards [2][3] - The company has opened its kitchen for public tours, allowing customers to see the cooking process and ensuring transparency [3][6] Luo Yonghao's Actions - Luo Yonghao offered a reward of 100,000 yuan for anyone who could provide evidence of Xibei using pre-prepared dishes, aiming to promote transparency in the restaurant industry [2][4] - In a live broadcast, Luo criticized Xibei's claims, arguing that the absence of national standards for defining pre-prepared dishes makes their assertions questionable [4][5] Financial Impact - The controversy has negatively affected Xibei's business, with a reported loss of over 2 million yuan in revenue on the day following the dispute [2][3] Industry Standards - The incident highlights the ambiguity surrounding the definition of pre-prepared dishes in the industry, as existing standards leave room for interpretation regarding what constitutes pre-prepared food [5][6] - Current regulations specify that dishes prepared in central kitchens do not fall under the category of pre-prepared dishes, which complicates the classification of certain menu items [6][7] Consumer Engagement - The "Luo Yonghao Menu" has generated interest among consumers, with many visiting Xibei to verify the freshness of the dishes [7] - Luo's reward announcement has led to hundreds of comments from netizens, although no verified evidence has emerged yet [7]

Core Viewpoint - The debate over the definition of "pre-prepared dishes" has been reignited by a public dispute involving prominent figures in the restaurant industry, particularly focusing on the claims made by Luo Yonghao regarding the use of pre-prepared dishes at Xibei [1][2]. Group 1: Company Responses - Xibei's CEO, Jia Guolong, firmly stated that none of the dishes served in their restaurants are pre-prepared, emphasizing that they utilize a central kitchen for certain pre-processing tasks but cook on-site [1][9]. - Following the controversy, Xibei released a detailed letter to customers outlining the preparation processes of 13 dishes ordered by Luo Yonghao, demonstrating their commitment to transparency [3][10]. Group 2: Regulatory Definitions - The official definition of "pre-prepared dishes" was established by the State Administration for Market Regulation and other departments, clarifying that these dishes must undergo industrial pre-processing and be packaged for retail, excluding items that can be consumed without heating [7][8]. - The new regulations specify that pre-prepared dishes do not include staple foods or ready-to-eat items, which further narrows the scope of what constitutes a pre-prepared dish in the restaurant context [8][12]. Group 3: Industry Standards and Consumer Perception - The introduction of the official definition in March 2024 is seen as a significant step towards standardizing the pre-prepared dish industry, which previously lacked uniformity in definitions and standards [14][15]. - There is a noted disconnect between public understanding of "pre-prepared dishes" and the regulatory definitions, indicating a need for better consumer education regarding food preparation practices in restaurants [11][18]. - The industry is calling for a unified national standard for pre-prepared dishes to ensure safety and quality, with ongoing efforts to develop comprehensive guidelines [16][17].