Lao Xiang Ji Wins as Luo Yonghao-Xibei Feud Highlights Premade Meal Transparency

A recent online dispute in China between internet personality Luo Yonghao and Jia Guolong, founder of popular restaurant chain Xibei, has ignited a wider discussion about the use of pre-prepared meals (“预制菜”) in the restaurant industry. The debate began when Luo publicly criticized Xibei for allegedly using pre-prepared ingredients while charging high prices.

Jia Guolong vehemently denied the accusations in his initial response, insisting that Xibei does not use any pre-prepared meals and emphasized the use of a central kitchen for food preparation.

However, Luo and online users pointed out that Xibei’s menu included ingredients with extended shelf lives, such as sea bass with an 18-month expiration date, broccoli with a 24-month shelf life, year-old frozen lamb legs, and ready-to-heat beef packages. Some ingredients even indicated they could be refrigerated and used for up to four servings, suggesting the potential for overnight use – a practice that often raises concerns about food safety in the restaurant sector.

Luo further addressed the issue in a livestream, stating his position: he is not against pre-prepared meals but advocates for transparency regarding their use to protect consumer rights. This stance reflects a growing demand among Chinese consumers for greater clarity and control over the food they consume, particularly in an era where food safety scandals still linger in public memory. The rise of e-commerce and online food delivery services has also heightened consumer awareness and scrutiny of restaurant practices.

Notably, another national restaurant chain, Laoxiangji, has emerged as an unexpected beneficiary of this controversy, largely due to its proactive approach to transparency and food safety. The company effectively “won” by simply continuing its established practices.

During his livestream, Luo specifically praised Laoxiangji, stating, “All restaurants using pre-prepared meals should learn from Laoxiangji. They are a model for the industry!”

Laoxiangji distinguishes itself by openly disclosing its pre-prepared meal standards and related information, empowering consumers to make informed choices. This approach aligns with global food trends emphasizing traceability and ingredient sourcing.

The company implemented a three-color labeling system in its restaurants:

Green Label “Freshly Made in Restaurant”: Fresh ingredients prepared on-site (e.g., Feixi Old Hen Soup, stir-fried green vegetables), accounting for 70.6% of the menu.

Yellow Label “Semi-Prepared”: Pre-processed in the central kitchen and then cooked in the restaurant (e.g., preserved vegetable with pork, spicy chicken gizzards), accounting for 27.7%.

Red Label “Reheated Prepared Meal”: Fully cooked dishes from the central kitchen, reheated in the restaurant (e.g., braised pork rice), making up only 1.7%.

Furthermore, Laoxiangji published a detailed open letter in April 2024, outlining its pre-prepared meal standards, ingredients, and live kitchen monitoring. This demonstrated the company’s commitment to complete transparency with its consumers, building trust and brand loyalty in a competitive market.

Luo Yonghao further commented that he had never eaten at Laoxiangji before but now intends to try it, further solidifying the perception that the restaurant has gained significant positive attention from this incident.