I think from the current public opinion, there is indeed a phenomenon of demonizing prefabricated dishes too much. Pre-cooked food itself has the advantages of convenience, high efficiency, simple cooking and easy storage. Under the background of house economy and fast-paced life, its market demand and application scenarios are constantly expanding. However, concerns about food safety, nutritional value and dependence have led some people to have a negative impression on prefabricated dishes.

To treat prefabricated dishes rationally, we should not only pay attention to their existing problems, but also completely deny their advantages. On the premise of ensuring food safety and nutrition, prefabricated dishes can be used as a supplement to the school canteen, rather than completely replacing the dishes made on the spot. At the same time, we should strengthen the supervision of the prefabricated vegetable industry, guide its healthy development, and let consumers enjoy safer and more beneficial food choices.

Our concerns about prefabricated dishes mainly focus on the following aspects:

1. Food safety: There may be food safety hazards during the production, processing, transportation and storage of prefabricated dishes, such as the quality of ingredients, sanitary conditions and the use of additives. These problems may affect students' health.

2. nutritional value: compared with the dishes made on the spot, there may be a certain gap in nutritional composition and taste of prefabricated dishes. Eating prepared vegetables for a long time may lead to unbalanced nutrition of students.

3. Dependence: The school's excessive dependence on prepared dishes may lead to students' gradual loss of knowledge of ingredients and mastery of cooking skills, which may affect their self-care ability.

4. economic problems: the price of prefabricated dishes may be higher, which may increase the cost of school meals, thus affecting the burden of students' meals.

5. Distribution problems: There may be problems such as delay and food deterioration during the distribution of prefabricated dishes, which will affect students' dining experience and satisfaction.