瑞财经 吴文婷贾国龙与罗永浩之争，持续受到关注。 1月17日，据媒体报道，西贝董事长贾国龙再发声，在朋友圈发布《回应二：预制菜和我为什么站出 来？》。 图片来源：每经新闻 今年1月16日，贾国龙与罗永浩关于预制菜的网络斗法上演第二回。当天，贾国龙在微博号宣布，当晚 10点将对"罗永浩对西贝的重大污蔑诽谤"全面回应。罗永浩也准备迎战。就在各路吃瓜群众搬出板凳围 坐静候时，两人的账号突然被禁言了。 关于这次微博风波，他表示，原本仅仅在朋友圈回复自己的朋友，结果罗永浩再次在微博上掀起巨浪， 发长文再次一口咬定西贝是预制菜，让西贝雪上加霜。 当日，罗永浩也在朋友圈发文，确认被平台禁言了15天，并表示会将禁言"善意解读成是对我的保护。" 另外，罗永浩强调，其个人不会再回应这件事，"相信跟预制菜透明化相关的法令法规也会尽快出台。 将来如果有跟我和这件事相关的谣言传得实在不像话，公司会写四平八稳的，不会给平台惹麻烦的公关 稿予以澄清。" 回顾2025年9月，西贝遭遇"预制菜风波"，贾国龙将之称为西贝成立以来最大的一次外部危机。 2025年9月10日，罗永浩在微博上吐槽西贝菜品几乎全是预制菜，此举迅速引发舆论关注。随后，西贝 ...

Core Viewpoint - The ongoing public dispute between Jia Guolong, founder of Xibei, and Luo Yonghao centers around accusations of Xibei serving pre-prepared dishes, leading to significant financial losses for the company and public backlash against its employees [2][6]. Company Financials - Xibei plans to close 102 stores, which represents approximately 30% of its total locations, resulting in over 4,000 employees facing unemployment [6]. - Jia Guolong disclosed that Xibei's single-store net profit is only 5%, and in November of the previous year, the company's total revenue was merely 265 million yuan, less than half of the same period in previous years [3][6]. Public Relations and Media Response - Jia Guolong expressed frustration over the negative portrayal of Xibei in media, particularly by Luo Yonghao, who has seen a fivefold increase in sales in his live-streaming sessions while criticizing Xibei [2]. - The conflict has escalated to the point where both Jia Guolong and Luo Yonghao's social media accounts were suspended, indicating a significant level of public interest and controversy surrounding the issue [7]. Regulatory Context - Jia Guolong referenced a statement from six government ministries in 2024 clarifying that chain restaurants with central kitchens do not fall under the category of pre-prepared dishes, asserting that Xibei operates within legal boundaries [2].

Core Viewpoint - The ongoing debate between Jia Guolong and Luo Yonghao has drawn significant attention, particularly regarding the financial struggles of Xibei and the accusations of using pre-made dishes [1][2][3]. Group 1: Financial Performance and Business Operations - Xibei plans to close 102 stores, resulting in over 4,000 employees facing unemployment, highlighting a drastic financial downturn [3]. - Jia Guolong disclosed that Xibei's single-store net profit is only 5%, and in November of the previous year, the overall revenue was merely 265 million yuan, less than half of the same period in previous years [4]. - Fixed expenses for salaries alone reached 135 million yuan in the worst-performing month [4]. Group 2: Public Perception and Media Engagement - Jia Guolong expressed frustration over the public's perception of Xibei, stating that the definition of "pre-made dishes" is subjective and questioning who sets the standards for such classifications [3][4]. - He criticized Luo Yonghao for profiting from his live-streaming sales while attacking other businesses, suggesting a double standard in the criticism directed at Xibei [3]. Group 3: Regulatory Context and Industry Standards - Jia Guolong referenced a statement from six government ministries in 2024, clarifying that chain restaurants with central kitchens do not fall under the category of pre-made dishes, asserting that Xibei operates within legal boundaries [3]. - He emphasized Xibei's commitment to transparency, being one of the first restaurants in China to implement open kitchens, and challenged Luo Yonghao to define standards for consumer rights [4].

2025年9月10日，罗永浩公开质疑西贝"几乎全是预制菜且价格高昂"，引发舆论关注。 贾国龙次日强硬否认，还炮轰罗永浩是网络黑社会，宣布起诉罗永浩并开放全国370家门店后厨，但被曝光使用冷冻食材，例如24个月保质期西兰花、预腌 制羊排，导致消费者质疑"现做"宣传真实性。 2026年1月16日，西贝餐饮创始人贾国龙预告当晚10点将全面回应罗永浩对其"污蔑诽谤"，但双方微博账号在回应前突遭禁言，为持续四个月的"预制菜之 争"增添戏剧性转折。 罗永浩悬赏10万元征集证据，直播展示中央厨房预制包装。西贝声明矛盾：先承认部分炖菜"隔夜复用"，后删除声明并增设后厨参观门槛。 2026年1月15日，贾国龙确认关闭全国102家门店（占总数30%），称四个月来因"铺天盖地污蔑"亏损超5亿元，1月营收同比下滑50%。他声称1.7万员工"拼 了125天"，但强调闭店与预制菜争议直接关联。 罗永浩次日反驳：企业倒闭主因在自身失误，"没见过仅因被黑就倒闭的企业"，并举例锤子科技破产系自身经营问题。他仅承认冷冻西兰花"某种程度上被 冤枉"（因成本更高），但坚持西贝大部分菜品属预制菜且隐瞒消费者。 贾国龙要求罗永浩向"无数宝妈和餐饮业"道 ...

来源：南方都市报 今天（1月17日），南都N视频记者获悉，罗永浩在朋友圈发文回应了有关同西贝和贾国龙的预制 菜"口水战"， 其确认被平台禁言了15天，并表示会将禁言"善意解读成是对我的保护"。 另外，罗永浩在朋友圈内容中强调，其个人不会再回应这件事 ，"相信跟预制菜透明化相关的法令 法规也会尽快出台。将来如果有跟我和这件事相关的谣言传得实在不像话，公司会写四平八稳的， 不会给平台惹麻烦的公关稿予以澄清"。 1月16日晚间，罗永浩曾在朋友圈发声回应称："好吧，他赢了，闹腾了一天，终于可以忙正事去 了。" 此前，在同日晚间，贾国龙通过 @西贝人心声 官方账号发布了一则针对罗永浩的回应（第一 篇）。@西贝人心声 发布的回应中，贾国龙写道，"我首先明确表达，自去年9月10日至今，我本 人和公司所有员工，没有针对罗永浩报过一次警，这些年西贝依法纳税合法经营，从来没搞过任何 蝇营狗苟之事。我妻子张丽平报的唯一一次警，是我全家被人肉，连不到五岁的小孙女信息都被挖 出来，妻子到香山派出所报警。去年罗永浩制造的网暴期间，全国西贝门店服务员被骂被打被逼下 跪数十次。" 文末，贾国龙还贴上了多张受到"网暴"的图片。针对于此，贾国龙 ...

此前，在同日晚间，贾国龙通过 @西贝人心声 官方账号发布了一则针对罗永浩的回应（第一篇）。@ 西贝人心声 发布的回应中，贾国龙写道，"我首先明确表达，自去年9月10日至今，我本人和公司所有 员工，没有针对罗永浩报过一次警，这些年西贝依法纳税合法经营，从来没搞过任何蝇营狗苟之事。我 妻子张丽平报的唯一一次警，是我全家被人肉，连不到五岁的小孙女信息都被挖出来，妻子到香山派出 所报警。去年罗永浩制造的网暴期间，全国西贝门店服务员被骂被打被逼下跪数十次。" 今天（1月17日），南都N视频记者获悉，罗永浩在朋友圈发文回应了有关同西贝和贾国龙的预制菜"口 水战"，其确认被平台禁言了15天，并表示会将禁言"善意解读成是对我的保护。" 另外，罗永浩在朋友圈内容中强调，其个人不会再回应这件事，"相信跟预制菜透明化相关的法令法规 也会尽快出台。将来如果有跟我和这件事相关的谣言传得实在不像话，公司会写四平八稳的，不会给平 台惹麻烦的公关稿予以澄清。" 1月16日晚间，罗永浩曾在朋友圈发声回应称，"好吧，他赢了，闹腾了一天，终于可以忙正事去了。" 文末，贾国龙还贴上了多张受到"网暴"的图片。针对于此，贾国龙要求罗永浩"必须说清楚"。 ...

Core Viewpoint - The entry of a well-known company into the prepared food market has sparked discussions about transparency in this sector, highlighting consumer dissatisfaction with the lack of information regarding the nature of prepared dishes [1] Group 1: Consumer Sentiment - Many consumers do not reject prepared foods but are concerned about the transparency of information, expressing disappointment over the difference between expectations of freshly cooked meals and the reality of reheated dishes [1] - The perception of freshness and sensory experience associated with "freshly cooked" meals remains important for some consumers, despite the acceptance of prepared foods by others if they are tasty, of good quality, and reasonably priced [1] Group 2: Industry Standards and Challenges - The lack of national standards for prepared foods leads to a lack of unified definitions and classification, creating ambiguity that some businesses exploit [2] - There is a deficiency in a comprehensive traceability system within the prepared food industry, making it difficult for consumers to access key information such as ingredient sources, processing methods, and production dates [2] - Some businesses take advantage of the vagueness in the definition of prepared foods to evade disclosure obligations, contributing to market disorder [2] Group 3: Recommendations for Improvement - Stakeholders should take proactive measures to address transparency issues and build consumer trust through clear and timely standards that meet the needs of both manufacturers and consumers [3] - Regulatory bodies need to enhance oversight of the prepared food industry, focusing on manufacturers with high complaint rates and imposing severe penalties for illegal activities throughout the production and processing chain [3] - Prepared food manufacturers must ensure the freshness, safety, and health of ingredients, while restaurant businesses should clearly indicate whether meals are prepared and set reasonable prices, respecting consumer rights to information and choice [3]

Core Viewpoint - The restaurant industry is facing a dilemma regarding the use of pre-prepared dishes, with some companies opting for transparency while others choose to avoid the topic altogether. The push for transparency in pre-prepared dishes is becoming an inevitable trend driven by consumer rights and regulatory pressure [1][4][25]. Group 1: Industry Response to Pre-prepared Dishes - Some restaurants, like Green Tea, have removed signs claiming "no pre-prepared dishes" and have blacked out such labels on disposable utensils, indicating a cautious approach to avoid backlash [2][5][6]. - In contrast, other establishments, such as Haidilao, have begun to label certain dishes as "partially pre-processed," reflecting a more transparent strategy [8][10]. - The well-known brand Dabowl Mr. has announced plans to clearly label the preparation methods of all 126 dishes in its menu, with 65.8% being freshly made [13]. Group 2: Challenges in Defining Pre-prepared Dishes - The lack of a clear definition and standards for what constitutes a pre-prepared dish complicates the labeling process for restaurants, leading to confusion and inconsistency in the industry [16][17]. - The complexity of traditional Chinese cuisine makes it difficult to categorize dishes as pre-prepared, as the preparation process can vary significantly [18][20]. - Smaller restaurants face additional challenges due to limited resources and the inability to implement comprehensive labeling systems [22]. Group 3: Consumer Perception and Market Dynamics - Consumer perception equates pre-prepared dishes with lower quality, leading to hesitance among restaurants to label their offerings as such, especially in higher-end dining establishments [23][24]. - The reliance on pre-prepared ingredients is widespread in the industry, with few restaurants able to operate without them, particularly in chain operations [24]. - The recent decline in customer traffic for brands like Xibei highlights the potential negative impact of being associated with pre-prepared dishes [24]. Group 4: Regulatory Trends and Future Directions - The push for transparency in pre-prepared dishes is gaining momentum, with government agencies advocating for clearer labeling practices to protect consumer rights [25][29]. - Some regions are already implementing mandatory labeling requirements for pre-prepared dishes, indicating a shift from optional to required transparency [29]. - The industry may see a division where high-end restaurants focus on freshly made dishes while fast-casual dining embraces pre-prepared options, reflecting changing consumer expectations [33].

Core Viewpoint - The article discusses the rising popularity of pre-prepared meals (pre-made dishes) and highlights consumer concerns regarding transparency in food sourcing and preparation methods, rather than the concept of pre-prepared meals itself [1][22]. Group 1: Consumer Sentiment - Consumers are not afraid of standardized cooking processes but are concerned about the lack of transparency regarding the ingredients and preparation methods of pre-prepared meals [3][22]. - The analogy of discovering a pre-prepared dish being mass-produced rather than freshly cooked evokes a sense of distrust among consumers, similar to a deceptive relationship [2][22]. Group 2: Trends and Innovations - The emergence of the open-source recipe project CookLikeHOC, inspired by the popular restaurant chain Laoxiangji, indicates a trend where consumers are increasingly interested in cooking at home [4][6]. - CookLikeHOC is not an official repository but a third-party compilation aimed at helping users understand and replicate Laoxiangji's dishes, reflecting a growing interest in home cooking [8][22]. Group 3: Community Engagement - The CookLikeHOC project has gained significant traction, with over 17,000 stars on its repository, suggesting a rising trend in community engagement around home cooking [9][22]. - Users are actively participating in discussions about cooking techniques and sharing experiences, indicating a vibrant community focused on culinary skills [18][22]. Group 4: Trust and Quality - The article emphasizes that while pre-prepared meals can be acceptable, the trust in food quality must be established through transparency and clear communication about ingredients and preparation methods [23][22].

Core Insights - The shift in consumer lifestyle towards dining out and ordering takeout has heightened concerns regarding food safety in the restaurant industry [1][2] - The "Xibei incident" highlights consumer worries about the transparency of restaurants using pre-prepared dishes [1] - Central kitchens and pre-prepared food technology are seen as essential trends for the modernization of the restaurant industry, ensuring quality control and facilitating rapid expansion [1][3] Industry Development - The production process of pre-prepared dishes is standardized through central kitchens, which helps maintain consistent quality across different outlets [1] - The revenue share of chain restaurants in China is projected to reach 35% by 2024, an increase of 12 percentage points from 2019 [1] - The centralized processing model enhances regulatory efficiency, allowing for comprehensive traceability from farm to table [1] Consumer Trust and Regulatory Measures - Consumers often perceive restaurant kitchens as unfamiliar and untrustworthy, necessitating increased transparency from the food service industry [2] - Regulatory bodies have introduced initiatives like "open kitchens" to improve transparency in food preparation, including measures for online food delivery services [2] - Challenges such as low consumer trust and incomplete standards in pre-prepared food are viewed as growing pains rather than fundamental flaws [2] Value Proposition of Pre-prepared Food - Pre-prepared dishes facilitate collaboration between the food industry and agriculture, driving efficiency and scale in the restaurant sector [3] - They address modern societal issues like time scarcity while ensuring food safety and quality through standardized production processes [3] - The industry is encouraged to foster dialogue between restaurants and consumers to enhance understanding and trust [3]