A spicy exchange between tech personality Luo Yonghao and restaurant chain Xibei has stirred up fresh debate over pre-cooked dishes in China—just as national regulators prepare to roll out new standards for the fast-growing sector.
It started with a blunt post: Luo accused Xibei of serving 'almost all pre-cooked food' at premium prices, and called for restaurants to clearly label whether dishes are freshly made or pre-prepared.
Xibei’s founder Jia Guolong fired back, denying the claim and threatening legal action.
Luo doubled down, offering a RMB100,000 reward for proof and sparking a wave of public scrutiny.
In response, Xibei opened its kitchens to diners and launched a cheeky 'Luo Yonghao menu' to show off its cooking process.
The drama temporarily cooled down with Xibei releasing a public apology on their Weibo, committed to resolving all issues raised by October 1.
Snapshots of Xibei's public apology and Luo Yonghao's weibo
But the conversation had already moved beyond one restaurant—it became a national moment about transparency, trust, and what we expect from a meal.
New Standards on the Way
China’s first national standard for pre-cooked dishes is expected later this year.
It will define what counts as pre-cooked, ban preservatives, and require clear labeling—giving diners a better sense of what’s on their plate.
Guangdong is ahead of the curve.
The province has built 11 dedicated food innovation zones to support everything from cold chain logistics to packaging R&D and regional flavor adaptation.
It’s shaping up to be a national model for how pre-cooked food can be done right.
While the debate played out online, investors saw an opportunity.
On September 15, pre-cooked food stocks jumped, with several companies gaining over 5%.
The rally reflects growing confidence that clearer rules will help the industry mature—and win back consumer trust.
As clearer standards take shape and provinces like Guangdong lead the way, pre-cooked dishes are finding their place—offering a new kind of convenience, without losing sight of what good food should feel like.
[Cover image via Pexels]
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