和府捞面陷预制面风波，匠心慢熬变成了“料包热汤”

Group 1 - The core issue revolves around consumer disappointment with HeFu Lao Mian's use of pre-packaged ingredients, which contradicts its marketing of "slow-cooked" and "health-focused" noodles [2][3] - HeFu Lao Mian's customer service claims that their products are made fresh daily in a central kitchen, but consumers perceive this as a misleading distinction between industrial pre-packaging and on-site cooking [3][6] - In contrast, the brand "Yu Jian Xiao Mian" faces less backlash due to its clear positioning of efficiency and affordability, with a lower average price of 27 yuan per meal, aligning consumer expectations with its offerings [4][5] Group 2 - The controversy surrounding HeFu Lao Mian highlights a growing consumer demand for transparency regarding ingredient freshness and preparation methods in the restaurant industry [6] - Despite a general decline in consumer spending, there remains a willingness to pay for authentic dining experiences, indicating that perceived value and transparency are crucial for high-end dining establishments [7] - The rising popularity of terms like "freshly cooked" and "made on-site" reflects a significant shift in consumer preferences, with a 43% increase in search volume for these keywords, emphasizing the importance of genuine culinary experiences [6]