Company Overview - Wufangzhai, established on April 27, 1998, is located in Jiaxing, Zhejiang Province, and specializes in the research, production, and sales of glutinous rice-based food products [1] - The company was listed on August 31, 2022, and has a total market capitalization of 3.684 billion yuan [1] Financial Performance - For the first half of 2025, Wufangzhai achieved a revenue of 1.592 billion yuan, representing a year-on-year growth of 0.66%, while the net profit attributable to shareholders decreased by 16.70% to 195 million yuan [2] - Since its A-share listing, Wufangzhai has distributed a total of 347 million yuan in dividends [3] Stock Performance - As of September 12, Wufangzhai's stock price was 18.69 yuan per share, with a year-to-date increase of 4.34% [1] - The stock experienced a decline of 2.04% during intraday trading on September 12, with a trading volume of 76.7973 million yuan and a turnover rate of 2.08% [1] - The stock has shown various performance metrics over different time frames: a 1.08% increase over the last 5 trading days, a 6.44% increase over the last 20 days, and a 14.38% increase over the last 60 days [1] Shareholder Information - As of June 30, 2025, Wufangzhai had 16,700 shareholders, an increase of 34.30% from the previous period, with an average of 7,295 circulating shares per shareholder, a decrease of 25.54% [2] - Among the top ten circulating shareholders, Dazhong Strategy Return Mixed A (090007) held 1.2532 million shares, a decrease of 969,300 shares compared to the previous period [3]

近日，"罗永浩吐槽西贝使用预制菜"事件引起广泛关注。 西贝宣布将从今日（9月12日）起，在全国所有门店上线"罗永浩菜单"。西贝创始人、董事长贾国龙澄 清，这不是一个固定的套餐，而是罗永浩点过的菜品列表，消费者可以任意点选。西贝为此提供了两大 承诺：第一，"不好吃，不要钱"，顾客可以随时退单；第二，欢迎顾客随时进入后厨，参观任何一道菜 的制作全过程。 9月11日晚间，贾国龙表示将对罗永浩提起诉讼，以此反击其此前的负面言论。贾国龙在接受采访时， 就"是否会起诉罗永浩"一问做出明确且强硬的表态。"一定会，我们一定会起诉他，一定一定会起诉 他！"贾国龙连用三个"一定"来强调他的决心。他表示："他对我们的伤害是很大的，一定会起诉。" 据媒体报道，贾国龙在最新的采访中，详细复盘了罗永浩的就餐过程，并抛出了两个关键细节：罗永浩 一行人当场反馈"挺好"，且结账时累积了会员积分。 据西贝餐饮集团官网介绍，1988年，西贝诞生于内蒙古巴彦淖尔市，截至2025年西贝全国拥有近400家 门店，覆盖全国62个城市，员工人数约17000人。 综合自：中国经济网、罗永浩微博、智通财经等 责编：罗晓霞 校对：赵燕 面对贾国龙的起诉表态，罗永 ...

本文来自微信公众号：小马宋，作者：小马宋，题图来自：AI生成 一家餐厅使用还是没有使用预制菜。 这个叫事实。 我不知道它家是不是用了预制菜，但我觉得它用的是预制菜。 这个叫猜测。 我觉得这家餐厅不好吃，很贵。 这个叫观点。 一个人觉得这家餐厅好吃还是不好吃，没有对错。 因为好不好吃是主观的。 我通过1万人的测试，发现51%的人说好吃，49%的人觉得不好吃。 这个叫数据，也是一种事实。 我觉得它们家很贵，又不好吃，非常气愤。 这是基于观点的情绪。 如果一家餐厅没有使用预制菜，但我吃完说它几乎都是预制菜。 私下说，这叫发泄情绪；公开说，这会变成诬陷。 究竟什么算是预制菜，国家制定了一个标准。 这个叫定义。 本来没什么预制菜的标准，但大家普遍认同某个标准。 这个叫共识。 我觉得这家餐厅好吃，他觉得这家餐厅不好吃，我们吵起来了。 这个叫争论。 吵架之前，先确定标准或者定义；然后基于事实，确定事实；根据事实来确定对错，公开结论。 这个叫程序。 如果只是个人观点，其实不必吵架，吵也没用，永远不可能有结论。 本文来自微信公众号：小马宋，作者：小马宋 ...

据西贝餐饮集团官网介绍，1988年，西贝诞生于内蒙古巴彦淖尔市，截至2025年西贝全国拥有近400家门店，覆盖全国62 个城市，员工人数约17000人。 综合自：中国经济网、罗永浩微博、界面新闻等 责编：罗晓霞 校 对：赵燕 近日，"罗永浩吐槽西贝使用预制菜"事件引起广泛关注。 西贝宣布将从今日（9月12日）起，在全国所有门店上线"罗永浩菜单"。 西贝创始人、董事长 贾国龙澄清，这不是一个 固定的套餐，而是罗永浩点过的菜品列表，消费者可以任意点选。西贝为此提供了两大承诺：第一，"不好吃，不要 钱"，顾客可以随时退单；第二，欢迎顾客随时进入后厨，参观任何一道菜的制作全过程。 本次事件的起因是，9月10日下午，罗永浩在社交账号发文吐槽，自己和同事去西贝吃饭，"发现几乎全都是预制菜，还 那么贵"，"希望国家尽早推动立法，强制饭馆注明是否用了预制菜"。西贝客服人员在接受媒体采访时，否认了罗永浩关 于预制菜的说法，称"不存在预制"。不少网友一边"吃瓜"一边参与讨论。 9月11日晚间，贾国龙表示将对罗永浩提起诉讼，以此反击其此前的负面言论。贾国龙在接受采访时，就"是否会起诉罗 永浩"一问做出明确且强硬的表态。"一定会，我 ...

Core Viewpoint - The core controversy revolves around the allegations made by public figure Luo Yonghao regarding the use of pre-prepared dishes at Xibei, which the founder, Jia Guolong, vehemently denies, asserting that all dishes are freshly made and not pre-prepared [3][12][14]. Group 1: Company Response - Jia Guolong expressed his frustration over Luo Yonghao's comments, stating that Xibei has not used pre-prepared dishes since the beginning of the year and differentiating between pre-prepared and pre-cooked dishes [12][14][16]. - Starting September 12, Xibei will allow customers to view the kitchen and the preparation process to ensure transparency regarding the freshness of their dishes [3][14]. - Jia Guolong publicly shared the bill from Luo Yonghao's visit, which totaled 833 yuan for 14 dishes, to counter the claims of poor quality and high prices [8][10]. Group 2: Industry Context - The dispute highlights a broader issue within the restaurant industry regarding the standards and definitions of pre-prepared dishes, as well as the need for greater transparency [19]. - Jia Guolong acknowledged that while Xibei does not use pre-prepared dishes, he does not oppose the concept, recognizing its potential benefits in terms of efficiency and food safety [17][18]. - The incident has prompted discussions about the need for stricter regulations in the pre-prepared food industry to ensure quality and consumer trust [18][19].

西贝餐饮创始人贾国龙随后强烈回应，表示将起诉罗永浩，认为其言论超出了普通消费者行为范畴，对 西贝商誉造成了巨大伤害。还称9月12日起，西贝全国所有门店后厨对外开放，消费者可观看任何一道 菜的制作过程，同时西贝还推出了"罗永浩菜单"供消费者品尝监督。 西贝到底是不是预制菜？如果不是，为什么会有消费者出现这类感受？ 凤凰网《风暴眼》在小红书帖子留言里找到一位自称为前西贝后厨员工的人士，他留言称"我承认份量 少和贵，我在那里干过，网上一句预制，把我们从早上8点备到中午的菜一句概括，真的想说两句"。 以下为凤凰网《风暴眼》和他的对话： 凤凰网《风暴眼》：您是什么时候在西贝工作的？工作了多长时间？主要的工作内容是什么？ 一场关于"预制菜"的争议将罗永浩与西贝推上风口浪尖，双方各执一词，舆论场沸腾不已。 2025年9月10日，罗永浩在微博发文吐槽西贝，称发现其菜品"几乎全都是预制菜，还那么贵，实在是太 恶心了"，并呼吁国家推动立法强制餐厅标注是否使用预制菜。 答：去年工作了半年，在后厨做烧烤和中餐。 凤凰网《风暴眼》：您是去年从几月工作到几月？是在哪个城市的哪个区的门店工作的? 答：这个不提供，我不想影响他们，我发表的个 ...

Core Viewpoint - The controversy surrounding the use of pre-prepared dishes at Xibei has escalated following public criticism from a prominent figure, leading to a commitment from the company to demonstrate transparency in its kitchen operations and clarify its stance on food preparation methods [3][11][12]. Group 1: Company Response - Xibei's founder, Jia Guolong, emphasized that all 370 Xibei locations do not use pre-prepared dishes, distinguishing between pre-prepared and pre-processed foods [12][14]. - Starting September 12, Xibei will publicly display the menu ordered by the critic and allow customers to observe kitchen operations to verify the absence of pre-prepared dishes [3][12]. - Jia Guolong expressed that the company is willing to refund customers if they are unsatisfied with the food, reinforcing their commitment to quality [3][12]. Group 2: Public Controversy - The dispute began when the critic, Luo Yonghao, claimed on social media that Xibei's dishes were primarily pre-prepared and overpriced, prompting a strong reaction from Jia Guolong [3][4][11]. - Luo has since offered a reward for evidence supporting his claims, escalating the situation into a contest of proof regarding the food preparation methods used by Xibei [4][11]. - The incident has drawn attention from other industry figures, with some expressing support for Xibei and acknowledging the challenges faced by restaurant brands [4][6]. Group 3: Industry Insights - Jia Guolong acknowledged that while Xibei does not use pre-prepared dishes, he does not oppose the concept, recognizing its potential benefits in terms of efficiency and food safety [15][16]. - He noted that the pre-prepared food industry needs to develop more healthily and at a measured pace, suggesting that regulatory frameworks should be established to ensure quality and safety [15][16]. - The ongoing debate highlights the need for greater transparency in the restaurant industry and the establishment of clear standards for pre-prepared food [16].

Core Viewpoint - The ongoing dispute between Xibei and influencer Luo Yonghao centers around accusations of using pre-prepared dishes, with Xibei's founder, Jia Guolong, vehemently denying these claims and emphasizing the restaurant's commitment to fresh ingredients and transparency [1][15][19]. Group 1: Company Response - Xibei will begin to publicly display the menu that Luo Yonghao ordered and allow customers to observe the kitchen operations to verify the absence of pre-prepared dishes [3][10]. - Jia Guolong expressed that the term "disgusting" used by Luo Yonghao is particularly damaging to their brand reputation, prompting a potential legal response [10][13]. - Xibei has previously sold pre-prepared dishes but has eliminated them entirely this year based on consumer feedback [18][19]. Group 2: Industry Context - The controversy highlights a broader industry issue regarding the standards and transparency of pre-prepared dishes in the restaurant sector [20]. - Jia Guolong acknowledges that while Xibei does not use pre-prepared dishes, he does not oppose the concept, recognizing its potential benefits in efficiency and food safety [19][20]. - The incident has sparked discussions about the need for clearer regulations and standards in the pre-prepared food industry to ensure consumer trust and safety [20].

Core Viewpoint - The stock price of Huifa Food has experienced fluctuations, with a year-to-date decline of 7.53% and recent gains over various trading periods, indicating volatility in investor sentiment and market performance [2]. Group 1: Stock Performance - As of September 12, Huifa Food's stock price was 10.80 CNY per share, with a trading volume of 1.18 billion CNY and a turnover rate of 4.49%, resulting in a total market capitalization of 2.642 billion CNY [1]. - Year-to-date, Huifa Food's stock has decreased by 7.53%, but it has seen a 1.69% increase over the last five trading days, a 16.38% increase over the last 20 days, and a 9.09% increase over the last 60 days [2]. - The company has appeared on the "Dragon and Tiger List" once this year, with the most recent appearance on March 5, where it recorded a net purchase of 2.6524 million CNY [2]. Group 2: Financial Performance - For the first half of 2025, Huifa Food reported a revenue of 735 million CNY, reflecting a year-on-year decrease of 17.75%, and a net profit attributable to shareholders of -29.9936 million CNY, down 82.54% year-on-year [3]. - Since its A-share listing, Huifa Food has distributed a total of 73.8826 million CNY in dividends, with 4.8928 million CNY distributed in the last three years [4]. Group 3: Business Overview - Huifa Food, established on February 2, 2005, and listed on June 13, 2017, is located in Zhucheng, Shandong Province, and specializes in the research, production, and sales of frozen food products, including various types of prepared dishes [2]. - The company's main business revenue composition includes supply chain (34.76%), meatballs (20.18%), fried products (15.20%), Chinese dishes (9.46%), sausage products (8.43%), skewers (6.26%), and others [2]. - Huifa Food is categorized under the food and beverage industry, specifically in food processing and pre-processed foods, and is associated with concepts such as prepared dishes, community group buying, and new retail [2].

Core Viewpoint - The controversy surrounding Xibei's pricing and the perception of its food quality has sparked widespread discussion among consumers, highlighting a disconnect between the company's leadership and customer sentiments [6][10][11]. Group 1: Pricing Controversy - The issue began with a social media post by Luo Yonghao criticizing Xibei for its high prices and reliance on pre-made dishes, which resonated with many consumers [6][8]. - Xibei's founder, Jia Guolong, defended the pricing during a press conference, asserting that "Xibei is not expensive," but this response was met with skepticism from the public [6][10]. - The backlash included consumers sharing their experiences of high prices for common dishes, leading to a broader discussion about value and consumer trust [8][9]. Group 2: Consumer Sentiment - Many former patrons of Xibei expressed feelings of disconnection from the brand, noting that the prices have increased significantly while the perceived value has diminished [9][11]. - The sentiment among consumers is that they are willing to pay for quality but feel ignored when their concerns about pricing are dismissed [11]. - The situation reflects a broader trend where consumers are more cautious with their spending, leading to a reevaluation of what constitutes value in dining experiences [9][11]. Group 3: Brand Trust and Reputation - Xibei was once viewed as a reliable and reasonably priced dining option, but recent events have eroded that trust, with many consumers now feeling that the brand no longer understands their needs [10][11]. - The founder's comments have been compared to similar missteps by other brands, indicating a pattern of disconnect between company leadership and consumer expectations [10]. - The article suggests that restoring consumer trust will require more than just price adjustments; it necessitates a genuine understanding of customer experiences and expectations [11].