Chinese Influencer Luo Yonghao Accuses Xibei of Using Pre‑Made Dishes, Ignites Food‑Transparency Debate.
Luo Yonghao – the charismatic former smartphone‑maker turned internet pundit – has ignited a fresh debate in China’s food scene with a blunt accusation aimed at one of the country’s best‑known restaurant chains, Xibei. In a series of posts that quickly went viral on Weibo, Luo claimed that Xibei’s menu is “almost entirely made up of pre‑prepared dishes,” suggesting that diners are being served meals that are little more than reheated components rather than meals cooked from scratch. His criticism was not merely a gripe about taste; Luo called for a regulatory solution, urging that restaurants be required to disclose whether they use pre‑made ingredients.
11 September 2025
The claim struck a chord. Within hours, the hashtag #LuoYonghaoXibei amassed millions of reads, and #XibeiWillSueLuo began to trend as the chain’s founder, Jia Guolong, issued a terse response. Jia denied the allegation, insisting that the company’s dishes are prepared according to traditional standards and that any suggestion otherwise is “unfounded.” He also warned that Luo’s statements could constitute defamation and hinted at legal action to protect the brand’s reputation.
The clash between Luo’s consumer‑advocate stance and Xibei’s corporate defense has turned a single complaint into a broader conversation about transparency in China’s fast‑growing catering industry. As diners increasingly demand information about the origins and preparation of their food, restaurants are under pressure to clarify whether a plate is freshly cooked or assembled from pre‑manufactured components. Luo’s call for mandatory labeling taps into a wider consumer desire for clarity, echoing similar movements in other markets where “ready‑made” or “pre‑cooked” labels have become a point of contention.
For operators like Xibei, the issue is more nuanced. Pre‑prepared dishes offer undeniable advantages: they streamline kitchen workflows, help control costs, and ensure consistency across a rapid‑expansion chain. Yet the negative perception attached to “pre‑made” food — often equated with lower quality or compromised freshness — can erode trust, especially when influential voices like Luo’s cast doubt on a brand’s authenticity. The fallout illustrates how fragile a restaurant’s reputation can be in the digital age, where a single viral post can sway public opinion and potentially impact foot traffic.
Pricing has also entered the debate. Critics on social media have pointed out that Xibei’s menu, which carries a premium price tag, may not deliver the value diners expect if a substantial portion of the dishes is pre‑assembled. This tension between cost structures, menu pricing, and perceived quality could force Chinese restaurateurs to rethink value propositions, perhaps by adopting clearer labeling practices or adjusting prices to reflect the degree of kitchen labor involved.
Industry observers note that Luo’s outburst reflects a larger trend: an increasing reliance on pre‑made components across the Chinese foodservice sector. While the practice helps chains scale quickly, it also prompts calls for industry‑wide standards and transparent labeling that could bridge the gap between efficiency and consumer expectations for freshness. In the wake of the dispute, several food‑technology firms have announced plans to develop certification schemes that would allow restaurants to indicate the proportion of pre‑prepared ingredients on a dish-by‑dish basis.
Beyond the business implications, the episode spotlights the power of key opinion leaders (KOLs) in shaping public discourse. Luo, with his massive online following, has turned a personal critique into a national conversation, demonstrating how a single influential figure can mobilize consumer sentiment and even prompt considerations of legislative action. Many netizens have rallied around him, calling for stricter regulations on food transparency, while others caution that unchecked KOL influence can unfairly damage reputable businesses.
The public reaction reveals an evolving food culture in China. As urban lifestyles become busier, the line between convenience and culinary authenticity blurs. Diners increasingly grapple with the desire for quick, affordable meals and the nostalgia for traditionally prepared, fresh dishes. Luo’s challenge forces both consumers and restaurateurs to confront this dichotomy, potentially leading to a more informed marketplace where diners can make choices based on clear information about how their food is prepared.
In the coming weeks, the legal wrangling between Luo Yonghao and Xibei’s founder may settle the immediate dispute, but the underlying issues are likely to linger. Whether through new labeling requirements, industry standards, or a shift in consumer expectations, the conversation sparked by a few scathing Weibo posts could reshape how Chinese restaurants balance efficiency, cost, and transparency – and it may serve as a cautionary tale for the global foodservice sector about the power of outspoken consumers in the age of social media.
