Overview

• Entrepreneur Luo Yonghao accused Xibei of serving mostly pre‑made dishes and urged mandatory disclosure, igniting widespread online scrutiny.
• Xibei founder Jia Guolong rejected the claim, citing the 2024 multi‑ministry definition that excludes central‑kitchen items, opened more than 370 back kitchens, and said he would sue.
• Industry and official definitions diverge sharply, with the China Cuisine Association’s broad 2022 classification contrasting with the narrower 2024 guidance focused on industrial ready‑to‑heat products.
• Consumers are pressing for clear labeling and fair pricing as critics argue restaurants use pre‑processing to cut costs without passing savings on to diners.
• Chains including Xiangcunji, Laoxiangji, Xiaocaiyuan, and Quanjude are testing stir‑fry robots that vendors price around ¥46,800 with six‑to‑eight‑year lifespans, though taste, transparency, and price benefits remain in dispute alongside weak restaurant revenues and profits.