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A heated online debate has erupted across China concerning the use and definition of pre-made dishes, sparked by a dispute between influencer Luo Yonghao and the national restaurant chain Xibei.
It began when Luo claimed in a social media post on Wednesday that most of Xibei's dishes were pre-made and overpriced. He urged authorities to mandate clear labeling of pre-prepared foods in restaurants.
In response, Xibei's founder Jia Guolong denied the accusations, stating that none of the chain's dishes meet the official definition of pre-made food under national standards. The company announced plans to take legal action against Luo for damaging its brand reputation.
On Friday, Xibei published an open letter on Weibo vowing not to tolerate slander and disclosed detailed preparation processes for the 13 dishes Luo had ordered. The chain also invited customers to tour its kitchens.
Undeterred, Luo offered a ¥100,000 reward for proof that Xibei uses pre-made ingredients. Subsequent media visits to Xibei kitchens revealed extensive use of frozen items—such as fish with an 18-month shelf life and pre-frozen meats—including ingredients for children's meals.
In a live stream, Luo clarified that he does not oppose pre-made dishes in general, but objects to restaurants marketing them as fresh-cooked without transparency. He emphasized the need to protect consumers' right to know.
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The debate has highlighted a gap between official definitions and public understanding. According to China's March 2024 regulatory notice, pre-made dishes refer to pre-packaged items made without preservatives, requiring heating before consumption. However, many consumers consider any long-shelf-life, frozen item that only requires heating as "pre-made."
Xibei argues that centrally prepared and frozen ingredients do not qualify as pre-made under official standards. Yet, as China Agricultural University's Associate Professor Zhu Yi noted, the conflict stems from a disconnect between industrial efficiency and consumer expectations regarding transparency and sensory experience.
Economic commentator Liu Ge pointed out that pre-made dishes are an inevitable part of modern catering, especially for chain restaurants aiming for scale and speed. The focus, he argued, should be on standardizing practices and ensuring honesty—not rejecting pre-made dishes altogether.
As the conversation continues, it underscores a broader challenge: balancing operational efficiency with consumer trust in China's evolving food industry.
Source:
Editor: Crystal H
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