The dispute between internet celebrity Luo Yonghao and the well-known Chinese restaurant chain Xibei has sparked heated discussions about the issue of “pre-made dishes”. Central to the discussion are concerns over food safety and consumers’ right to be fully informed.
Celebrity VS Restaurant Chain
The controversy started with a post by Luo, who said that Xibei’s dishes were “almost all pre-made, and so expensive.” He also called on authorities to legislate to require restaurants to indicate whether they use pre-made dishes.
The next day, Xibei founder Jia Guolong denied the accusation, saying none of the restaurant’s dishes qualifies as pre-made under national regulations. The restaurant chain then released an open letter to customers on its social media official account. In the letter, the restaurant made public all the standard operating procedures detailing the specific preparation processes of the 13 dishes ordered by Luo.
The same day, Luo launched a live stream on social media. He said he does not oppose pre-made dishes per se, but objects to restaurants selling pre-made dishes while disguising them as freshly cooked. His aim, he said, is to promote transparency in the pre-made food industry and safeguard consumers’ right to know.
Public Needs Clear Definitions and Standards
Pre-made dishes are an important part of the food industry in China. How to develop them responsibly to meet growing consumer demand is a key issue.
The use of pre-made dishes is common among large chain restaurants. Here are two main reasons: Many outlets have restrictions on open flames and raw meat handling, making pre-made or centrally prepared ingredients safer; and for some cold dishes or marinated items, pre-made components save costs, enhance flavour, speed up service and improve both business efficiency and customer experience.
However, pre-made dishes remain controversial among consumers. Small restaurants may struggle with food safety, eroding public trust. Heating pre-made packages for delivery often occurs in unsanitary conditions, leaving some consumers with the impression that pre-made equals low-quality. The lack of clear definitions and unified standards has also left consumers uncertain. Some restaurants market “freshly made” dishes that are actually microwaved, pre-made meals, but are charged at full price, which undermines consumer rights.
A draft national food safety standard for pre-made dishes has passed expert review. It was led by the National Health Commission and will soon be released for public comment.
Consumers must clearly know what they are eating. At the same time, fair pricing and regulatory standards are needed. This is a challenge faced by countries worldwide amid the wave of industrialised catering,” said Zhu Yi, associate professor at China Agricultural University.
Written by Gu Yetao, additional reporting by China Daily, Global Times and Xinhua.
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